How to Homestead

...grown Evolution’s Self Watering Container video is up on the brand new site How to Homestead, described by its creators as: “the only site on the web providing you with a collection of how to homestead videos to stream or download. No longer relegated to the rural sphere, homesteading can be done anywhere and we are here to show you how.” With many homesteading activities, from chicken slaughtering to tortellini making, internet...

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Homegrown Revolution at the Alt-Car Expo

Homegrown Revolution will be making an appearance at the Alt-Car expo this Saturday October 20th at 10:30 a.m. to pimp for the bicycle as an alternative to the electric and ethanol cars crowding the improvised showroom at the Santa Monica Airport. We’ll be joined on a panel discussion by Jennifer Klausner of the Los Angeles County Bicycle Coalition and Joseph Linton of Livable Places. The panel is entitled “Getting out of the BoxR...

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A Prickly Harvest

...e’re feeling the the pain of a few dozen almost microscopic barbed glochids sticking out of our palms. But it’s worth it. Prickly pear fruit, despite those painful glochids, are one of our favorite crops here on our humble urban homestead (though, truth be told, a certain co-homesteader here resents the invisible glochids that inevitably end up on the kitchen countertop, not to mention the hundreds of seeds in the fruit itself). But y...

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An open letter to Trader Joes

...their back pocket don’t want to acknowledge that pasture raised eggs are superior to factory farmed eggs). It’s a shame that your eggs aren’t pasture raised especially since, according to a study conducted by Mother Earth News, pasture raised eggs contain 1⁄3 less cholesterol, 1⁄4 less saturated fat, 2⁄3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E and 7 times more beta carotene. It’s too bad th...

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Mead!

...17;ve tasted the Ethopian honey wine known as Tej, we’ve never had mead, so we decided to cook up a batch. It’s way too early to tell if we have a tasty beverage or a gallon of home brewed Listerine–it will be many months before the stuff is drinkable. But we thought we’d note how we made it, based on a recipe in Ken Schramm’s book The Compleat Meadmaker. We downsized the recipe from five gallons to one gallon, figur...

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A Parvati Solar Cooker

...our first pot of rice we used a black enamel pot to better absorb the heat of the sun’s rays, and wrapped it in a roasting bag to increase the efficiency of the cooker. A five gallon bucket made a convenient stand and did not have to be rotated in the two hours it took to cook the rice. Longer cooking times would require re-aiming the cooker as the sun moves across the sky. Temperature in the pot quickly went over 180º F, the point at whic...

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Fallen Fruit

...o for all the free fruit we can find. Every day there is food somewhere going to waste. We encourage you to find it, tend and harvest it. If you own property, plant food on your perimeter. Share with the world and the world will share with you. Barter, don’t buy! Give things away! You have nothing to lose but your hunger They also have a set of handy maps of publicly accessible fruit in a couple of neighborhoods and a video for those who mi...

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Physalis pruinosa a.k.a. “Ground Cherry”

...on several hybrids exist of these plants. Clammy ground cherry pie anyone? As for the fruit of Physalis pruinosa itself, it does not ship well, hence you’ll never find it in American supermarkets, which only seem to carry things that have been shipped for thousands of miles and are therefore both durable and, inevitably, tasteless. Cultivating strange things like this is one of the best arguments for growing your own food–access to fl...

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It’s Calendula Season!

...oil, of course– as I’m doing above, with inevitable feline assistance. Well, that’s why I grow it. Calendula infused olive oil is the base of all my lotions and potions, because it is such a potent healer of dry, itchy, burnt or otherwise irritated skin. I’m using it right now to treat my sunburn–which is what made me think of this post. But outside of this, it’s an all around useful herb.  Here’s a coupl...

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L’hamd markad – Preserved Salted Lemons

...ng from greens to pizza. There’s also an expensive condiment you can recreate at home by blending together 2 preserved lemons lemons, 2 tablespoons dijon mustard, 1/4 cup honey, 1 garlic clove, salt and pepper. Blend in some olive oil until it gets the consistency of mayonnaise. Moroccan cuisine makes a lot of sense in Los Angeles as the two places have similar climates and all the stuff that grows in Morocco also grows in Southern Californ...

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