The 10 Day $25 Survival Pack

March 26, 2007

...ey are much cheaper and often tastier than freeze dried camping foods. And Homegrown Revolution can’t resist the irony here, that if and when the “shit comes down” we’ll be using the very products that let to our own destruction. Of course, the Backwoods Home survival pack is designed for the typical SUV drivin’ American so you’ll have to pimp it out with some lighter weight items to make your “escape from LA” on a bike (trust us, a delightful for...

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Mahonia gracilis – Mexican Barberry

Mr. Homegrown

November 7, 2007

Gardening

5 Comments

...t it should be called Berberis gracilis. Some sources place it on a deep shade list, while others say it needs dappled sun. We’ll throw it open to all the Homegrown Revolutionaries out there. Do any of you have experience with this plant?...

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Fallen Fruit

Mr. Homegrown

April 20, 2007

Events, Food, Foraging, Gardening

2 Comments

Homegrown Revolution tagged along on a neighborhood tour with the beige jump-suit clad fruit foraging collective known as Fallen Fruit. Our capable guides, David Burns, Matias Viegener, and Austin Young, led a group of well over fifty folks through a hilly part of Silver Lake just above the 99 cent store in search of street grown loquats, (in great abundance right now) kumquats, oranges, lemons, bananas, carob trees and more. We all ended up back...

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The canning lid conundrum

Mrs. Homegrown

June 23, 2014

Domesticus, Food Preservation

38 Comments

How do you guys store your used canning lids and rings? We keep a lot of them around because we use canning jars for so many things other than canning: dry goods, leftovers, food-to-go, body care, etc. My collection is driving me crazy. Never was there a set of more awkward objects than a pile of slippery, jangly rings and lids. Ideas? [Mr. Homegrown in my Master Food Preserver mode chiming in here–as per USDA advice we use two piece canning lids...

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L’hamd markad – Preserved Salted Lemons

Mr. Homegrown

March 30, 2007

Fermentation, Food

3 Comments

...wo ways to deal with this–share the harvest and/or preserve it. Homegrown Revolution has done both this week by mooching some lemons off of a friend’s tree and preserving them by making one of the essential ingredients of Moroccan food, L’hamd markad or preserved salted lemons. L’hamd markad is easy to make. Here’s a recipe from Cooking at the Kasbah by Kitty Morse: 12 or more unblemished organically grown Meyer or other lemons, scrubbed Sea salt...

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