L’hamd markad – Preserved Salted Lemons

March 30, 2007

...There are two 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, scrubbe...

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Irish Soda Bread

Mr. Homegrown

March 19, 2007

Bread, Food

1 Comment

...comments section a recipe for Irish soda bread: This is the other half of Homegrown Revolution here, and I have to say I am not thrilled with the recipe my comrade in arms decided to post as representative of the best of quick breads. For years I’ve been making a much better whole wheat-ish quick bread (which he seems to have forgotten) and this is how it goes: Irish Brown Soda Bread 1 3/4 c. all purpose flour 1 3/4 c. whole wheat flower 3 T. toa...

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A garden that looks like a meth amphetamine lab

Mr. Homegrown

March 18, 2007

Self Watering Containers

1 Comment

This year around the Homegrown Revolution compound we’ve finally thrown off the tyranny of the beautiful. There’s simply too much of what we call “garden porn” out there. Coffee table garden books, Martha Stewart and 24 hours of bullshit home improvement shows set up expectations that drive us all to useless spending at nurseries and home improvement stores all in pursuit of unattainable ideals, at least unattainable for anyone not employing slav...

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Sourdough Recipe #1 The Not Very Whole Wheat Loaf

Mr. Homegrown

March 14, 2007

Bread, Food, Recipes

17 Comments

...rickier to work with than bad-ass white flour). In the meantime here’s the Homegrown Evolution Not Very Whole Wheat Loaf based on a recipe by Nancy Silverton. You can use either our whole wheat starter or our white starter. And though the instructions are long, this is an easy recipe assuming that you have been good about feeding your starter every day and keeping it in a warm place. Though far less complicated than manufacturing meth amphetamines...

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Make a Sourdough Starter

Mr. Homegrown

March 9, 2007

Bread, Fermentation, Food, Recipes

24 Comments

...r living on their countertop. It’s easy and here’s how we do it around the Homegrown Evolution compound: 1. Get yourself a glass or ceramic container with a lid. It should be able to hold at least three to four cups of starter. Don’t use metal. 2. Put into this container one cup of white flour and one cup of lukewarm water and stir until mixed. Put it in a warm place. We use the top of our stove which has a pilot light. 3. Every day, pour off one...

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