Supper for a buck?

...just a handful of leaves 2) I could forage it, and 3) plenty of the salad plants in our yard are volunteers anyway. It sounds Spartan, but the beans were really good, silky and filling, and the salad had little flowers from our arugula and mustard plants. The bread sopped up the juice in the bottom of the bowl. It was enough. It was a good way to end the day–not too heavy, and easy to pull together. Cheap eating can be good eating. I’m going to p...

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Why I’m Growing Vegetables in a Straw Bale

...a biodynamic compost pile or, gasp, thoughtstyle my way to some new, alternative method of sacramental gardening. So I decided to try straw bale gardening again. My last attempt, that I blogged about and even did a video of, worked great. If you’ve never tried it, the process is simple. You get straw bales, water them, add nitrogen in the form of either blood meal (organic) or urea (conventional) for a few days and then let them sit for a month w...

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My Big Fat Greek Squash

...eds and plants. He visits Greece each summer and comes back with seeds for plants whose names he can’t translate into English. As a result I always have a few mystery Greek vegetables growing in the garden. This spring he gave me a squash seedling he had propagated. It grew into a massive vine and produced two winter squashes whose weight exceeded the capacity of my kitchen scale. I harvested them last month and we’ve been eating a lot of squash!...

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Straw Bale Garden Part V: Growing Vegetables

...seedlings. Others, like this cucumber, I sowed directly into the bales by making a little hole and putting in the seed with some home made seedling mix. Again, the vegetables in the bales are doing better than veggies in my two remaining raised beds. The reason, I believe, is that the beds are depleted and the compost I added to them was low quality. While more resource intensive than growing in the ground or raised bed, straw bale gardening has...

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The New Homemade Kitchen

...ioned bread baking, the IDT offered classes in mustard, cheese making, jam making, coffee roasting, cocktail crating and much more. Joseph gathered the recipes and collected wisdom of these classes into his posthumously published book The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More just released this month by Chronicle. The section on cocktails is a good example of t...

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