Search Results for: label/homegrown evolution amazon store/page/43/2011/04/making-it

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Homemade Teeccino

Mrs. Homegrown
Food, Foraging, Herbs, Recipes
13 Comments
A carob tree heavy with pods Mrs. Homegrown here: A while back I kicked coffee, and reduced my caffeine intake down to maybe one cup of green tea a day, and it’s been a really good thing. At that time, Root Simple readers wrote in to suggest all sorts of coffee alternatives for me, and I tried a bunch of them. One of them was Teeccino, with which I quickly developed a love-hate relationship. Teeccino is a line of coffee substit...

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How to Store Canned Goods: Take the Screw Band Off!

Mr. Homegrown
Food, Food Preservation, How-to
12 Comments
Right in the center, wrong on the left. Bungee cord ’cause we’re in earthquake country. Another quick tip from the Los Angeles Master Food Preservers: you should store your canned goods with the screw bands off. Why? So you can clean underneath the band to prevent spoilage and bugs. The screw band can create a false seal. Leaving the screw bands on can cause corrosion.  The only time to have the screw bands on is if you...

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Don’t store your cucumbers in the fridge

Mrs. Homegrown
Food
29 Comments
Image courtesy of UC Davis. Photographer: Don Edwards Just in time for cucumber season, some news that surprises me. Did you know that you should store cucumbers at room temperature? Credit for my enlightenment goes to UC Davis. (May I just say bless UC Davis for all the good it does?) In this case I’m referencing their department of Post Harvest Technology. According to them, cukes should be stored at room temperature. If you do...

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Bulk Bin Microgreens

Mr. Homegrown
Gardening, Vegetable Gardening
17 Comments
Sunflower seed germination test An admission: both Mrs. Homegrown and I are sprout haters. We love the people who sprout, but not the sprouts. Perhaps it’s just the association with 1970s era health food restaurants or macramé. Sprout lovers out there are welcome to try to convince us otherwise, but I’ll warn you that numerous good-hearted attempts have already failed. But we’re both open to the microgreen idea. Microgreens ar...

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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 won’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 you’re ever in Northern California the Preston Vineyard is well worth a v...

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Seeds are from Mars

Mr. Homegrown
Thoughtstylings
17 Comments
..., like organics and biodiversity, to the masses. You’re all welcome to debate these issues in the comments, but here at Homegrown Evolution we’re moving on to a soon to be defined new paradigm. All we know is that it will be more local, and the seeds we exchange will be our own. Of course, if the Skittles folks offer to pay off Homegrown Evolution’s mortgage and dental bills . . ....

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Interview With Apartment Gardener Helen Kim

Mr. Homegrown
Gardening, Herbs
1 Comment
We got a lot of emails after posting the image above of Los Angeles based photographer Helen Kim’s astonishing windowsill garden. It’s a great example of what you can do with a small amount of space, and brings to mind William Morris’ advice, “Have nothing in your house that you do not know to be useful, or believe to be beautiful”. Helen graciously sat down for an email interview to talk about her beautiful and useful garden...

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Quick Breads

Mr. Homegrown
Bread, Food
6 Comments
re easy, involve no yeast or rising times, and are nearly foolproof, which is why the knuckle draggers in flyover country like them so much. Now the problem we had in our boho days with maintaining a sourdough starter is that it required daily feeding–in fact it was a bit like having a pet–a very boring slightly messy pet that leaves moist and moldy flour all over your countertop. Sourdough is best for slacker cooking geeks who plan o...

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