Search Results for: label/fruits and veg/page/7/2011/04/making-it

388 results

Making Beer in Plain Language

Mr. Homegrown
Beer, Fermentation, Food
13 Comments
r.” -Guggenheim Fellowship-winning professor of rhetoric and comparative literature Judith Butler via the Bad Writing Contest Huh? At least the terminology surrounding beer making ain̵7;t that obtuse, but it certainly could use some simplification. For novice home brewers, such as us here at Homegrown Evolution, the terminology creates an unnecessary barrier as impenetrable as a graduate school seminar in the humanities. Let...

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Urine as a Fertilizer

Mr. Homegrown
Gardening, Vegetable Gardening
17 Comments
available (at least after a night of beer drinking) alternative to organic nitrogen fertilizers such as blood meal. We̵7;ve got a perpetual nitrogen deficiency in our vegetable beds and I hate buying industrial ag sourced items like blood meal. Urine is a great alternative. To use urine in the garden you̵7;ve got to dilute it with water, at least ten to one. Straight urine will burn your plants. Thankfully we don̵7;t worry about our s...

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Back on the Yogurt Train: How to Make Yogurt

Mrs. Homegrown
Fermentation, Food, Recipes
16 Comments
what I can. Lately I̵7;ve realized that one consistent source of waste plastic in our kitchen comes in the form of yogurt tubs. This is a little silly, because we know how to make yogurt. In fact, I do believe we covered it in our book. Thing is, back in the day when we made yogurt, it was Erik̵7;s job. When he slacked on it, I didn̵7;t even consider picking it up. Chalk it up to the mysteries of division of labor in a household. An...

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The Making of a Great Olive Oil

Mr. Homegrown
Food
4 Comments
e At the end of all this machinery the oil pours out of a spigot and into a steel drum: We all had the great privilege of tasting the freshly squeezed oil. I won̵7;t soon forget that heavenly flavor. Matt told us that it takes around a ton of olives to make 25 to 30 gallons of oil. The olives come from a thousand trees that are tucked around the vineyards. If you̵7;re ever in Northern California the Preston Vineyard is well worth a v...

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Making It e-Book Corrected

Mr. Homegrown
Thoughtstylings
RLeave a comment
To those of you who purchased an e-version of our book Making It and had trouble reading it, I just received a note from our publisher Rodale: The “disappearing words” are actually words that appear in a faint gray color that was hard or impossible to see over light background color settings on some devices, especially the Kindle from Amazon. We have corrected the e-book files and re-released them to all retailers. The corrected vers...

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2011 in Review: The Garden

Mr. Homegrown
Gardening, Vegetable Gardening
20 Comments
It̵7;s was a difficult year in the garden. A lead and zinc issue screwed up my winter vegetables garden plans. At least we managed to find some river rocks and put in a path. I found this photo from December 2010. I was certainly a lot more organized that year. For 2012, I̵7;m putting in raised beds to deal with the heavy metal issue and we̵7;ve already planted more native plants. But most importantly one of my New Years resolution...

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What’s the dirt on soap nuts?

Mrs. Homegrown
Miscellaneous
46 Comments
Sapindus mukorossi fruits , image from Wikimedia Commons Mrs. Homegrown here: I̵7;m trying to take a temperature reading on soap nuts. Have you used them? Did you like them? How do you use them–as laundry detergent, shampoo, soap? Do you use whole nuts or make a liquid? How long have you been using them? Do you find a big difference between brands? If you could shoot me a comment, I̵7;d really appreciate it. On a more advanced...

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Using Kosher Salt for Making Pickles

Mr. Homegrown
Food, Food Preservation
19 Comments
t for fermented pickles, you must weigh out the proper amount.Weigh out 73⁄4 ounces (220 grams) of flaked salt, and you will have the equivalent of 1 cup of canning and pickling salt. This same publication also notes how easy it is to find pickling salt and how hard it is to find kosher salt. It̵7;s just the opposite here in Los Angeles. So what kind of salt do you use for pickling and fermenting? What̵7;s the easiest to find where you l...

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Saturday Linkages: Making Things and Herding Ducks

Mr. Homegrown
Saturday Linkages
1 Comment
...// lloydkahn-ongoing.blogspot.com/2012/08/inspir ed-by-sunray-kelley.html#.UCwiEif7Ek0.twitter  … Cooking and Preserving Canning 101: Learning to be Flexible http://www. foodinjars.com/2012/08/cannin Step Up the S̵7;more: 7 Ideas for Campfire Treats by Chris Rochelle: Chocolate Cake Baked in an Orange http://www. chow.com/galleries/315/ step-up-the-smore-7-ideas-for-campfire-treats-by-chris-rochelle/7324/chocolate-cake-baked-in-an-orange  …...

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