Mad Hen

One of our hens will be featured in the new Coco’s Variety ad campaign. What’s Coco’s Variety you ask? “Coco’s Variety’s primary business is bicycles. Additionally, we sell Japanese figural pencil erasers, used bike parts, old toolboxes, books worth owning, bike pumps, balsa wood gliders, pocket knives, Lodge cast iron frying pans, glass water bottles, Park bicycle tools, wicker bike baskets and Dutch...

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Bean Fest, Episode 4: Frijoles Refritos

...me stuck) are simply cooked beans that are mashed in a frying pan along with some seasonings and fat. What makes them a little shady to the health conscious and vegetarian set is that they are traditionally fried in lard. But vegetable oil can be used just as well, and I’d add for the sake of fairness, that real, home cooked lard from well-raised pigs is not such a bad fat. For what it’s worth. To make refried beans you just need to h...

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Is Kombucha Safe?

...res taken from German households to be contaminated with Penicillium spp. and Candida albicans. While describing the contamination rate as “low” (nearly 1 out of 10 samples seems high to us) it goes on to recommended that immunosuppresed individuals buy commercial kombucha instead of making it at home. A literature review conducted by the Universities of Exeter and Plymouth in the UK concludes, “the largely undetermined benefits...

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Our Happy Foot/Sad Foot Sign

Mrs. Homegrown here: Nothing about growing or making today–sorry to go off topic (Erik is wincing a bit as I post this), but I want to talk about our Foot.  It’s a very local sort of story, but isn’t localism what it’s all about? The podiatrist’s sign above marks the entrance to our neighborhood. It charmed us the first time we saw it: It’s a foot–with feet!  And we immediately named it the Happy Foot/S...

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A Fast Bean Friday: Khichdi

..., and it makes the rice fragrant. If you don’t have any whole cumin, I’d encourage you to hie off to the nearest ethnic market and get a goodly sized bag of it. Beyond that, it’s up to you, spice-wise. Salt and cumin only is a fine place to begin. Still want more specifics?  My procedure: This is what I do, more or less. Say I’m making the two serving batch described above. I’d heat up a deep skillet, add a couple o...

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New Year’s Resolutions

...der Adrià’s point of view even if I disagree. 2. Speaking of Adrià’s creativity–he spends half the year developing new methods in Barcelona and the other half the year working at the remote El Bulli. Making the time for creative thinking is essential, I believe. Even after co-writing two how-to books I find myself spending too much time answering emails and not enough time growing, tinkering and building things. Adrià has it rig...

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More On Preventing Plants From Falling Over

...sive workshop earlier this month. In front of Jeavons is a bed of fava beans, also notorious for falling over in the slightest breeze. The randomly strung network of twine will support the fava as it grows. You can see from my own fava bed below that I could have benefited from this low tech solution: While I didn’t lose any fava in the storm, the plants are sprawling all over the adjacent, narrow path making it difficult to harvest. As Je...

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Borage: It’s what’s for dinner

...rage leaves–only the flowers. So tonight I went out and cut a whole mess of stiff, prickly borage leaves. The prickles vanish on cooking. Some sources say only to use small leaves for cooking but I say fie to that. I used leaves of all sizes and after cooking there was no difference between them. Borage is actually rather delicate under all its spikes and cooks down considerably in to a very tender, spinach-like consistency. Instead of mak...

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Oatmeal: It’s Not Just for Breakfast Anymore

...rd.  I’ll tell you right off that Erik won’t eat this stuff (it just seems wrong to him), but I love it. I’m exploring the world of savory oatmeal. I’m sure there are savory oatmeal recipes on the web, but I haven’t looked because I’m enjoying working without a map. What I’m doing right now is making oatmeal with seaweed in it, inspired by both my love of Japanese style breakfasts, and half remembered thi...

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Return of Bean Friday: Bean Broth or “Tuscan Crazy Water”

Yep, Bean Friday rears its head again–or is it Frugal Friday? Whatever it is, I’ve got this thrifty idea for you. I read about in The Italian Country Table , by Lynn Rossetto Casper. We’ve had this book for years and years, and it has some really good recipes in it that have become standards in our house, along just with a couple of duds. I’d not paid attention to her entry on “Crazy Water” before, but by her...

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