Search Results for: label/native plants/page/11/2011/04/making-it

573 results

Thyrsus: the new hipster accessory

Mr. Homegrown
Thoughtstylings
15 Comments
this imagery. You’ve got to visit the secret cabinet in Naples to see this stuff (way not safe for work!). Censorship of these ancient fertility symbols is related in my mind to modern fears of the fecundity of nature. It’s these fears that lead landlords to pour copious amounts of concrete and gravel to smother every living thing. It’s what causes neighbors to launch irrational tree and bush killing rampages over the property...

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That ain’t a bowl full of larvae, it’s crosne!

Mr. Homegrown
Gardening, Self Watering Containers, Vegetable Gardening
22 Comments
...f irrigating pots, post crosne harvest Undaunted, I planted two self irrigating planters made from storage bins with about twelve or so tubers. Throughout the year the foliage was lush and finally died back in late November. It was really easy to grow, just like any other mint. It grew to about 1 1/2 feet and never produced flowers. I’m sure in wetter places it would be invasive. I spoke to Alex at the market again in December and he told...

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Lead Update

Mr. Homegrown
Gardening, Lead
8 Comments
...that “plant available” is different than the total amount of lead in the soil. The total amount would be about ten times higher or 1,120 ppm. According to the University of Minnesota Extension Service, Generally, it has been considered safe to use garden produce grown in soils with total lead levels less than 300 ppm. The risk of lead poisoning through the food chain increases as the soil lead level rises above this concentrati...

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Notes on Mark Bittman’s “Behind the Scenes of What We Eat”

Mrs. Homegrown
Events, Reviews, Thoughtstylings
3 Comments
Last week Erik and I went to see well-known food writer Mark Bittman speak on food policy. He spoke in a huge room in The California EndowmentR11;and it was a full house. Afterward, Erik and I compared it to being in church. We were surrounded by people of the same faith, being told things we already know, and being reminded to be good. And I don’t mean that in a bad way! It never hurts to meditate on how to be better, to do more. Bitt...

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Plantago coronopus, a.k.a. Buckhorn Plantain, a.k.a. Erba Stella

Mr. Homegrown
Gardening, Vegetable Gardening
2 Comments
Cruise down the produce isle of a supermarket in the United States and you’ll only find highly domesticated foods. Thumb through the pages of the Silver Spoon (the Joy of Cooking of Italian Cuisine) and you’ll discover entire chapters devoted to the use of wild or semi-wild plants. This summer I grew one of these semi-cultivated Italian vegetables, Buckhorn plantain (Plantago coronopus) also known as Erba Stella and Barba di frat...

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Something for Nothing – Wild Mustard Greens

Mr. Homegrown
Food, Foraging
RLeave a comment
flavour, especially if eaten raw. Young leaves are used as a flavouring in mixed salads, whilst older leaves are used as a potherb. Seed R11; sprouted and eaten raw. The seed takes about 4 days to be ready. A hot flavour, it is often used in salads. A nutritional analysis is available. The seed can be ground into a powder and used as a food flavouring, it is the ‘white mustard’ of commerce . . . The pungency of mustard develops wh...

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Lead Update

Mr. Homegrown
Lead
13 Comments
Our post about a high soil lead level needs an update. I asked my doctor do a blood test to check for lead levels since we’ve eaten plants grown in the backyard and done a whole lot of digging over the past 13 years. The good news is that no lead showed up in my blood. In the interest of “testing the testers,” I took one soil sample and split it in three, sending one sample to Wallace Labs, one to the University of Massachuse...

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Nopales Season

Mr. Homegrown
Food, Foraging, Gardening, Vegetable Gardening
6 Comments
It’s nopales (the pads of the prickly pear cactus for you Yankees) season at the Homegrown Evolution compound. Our prickly pear has thrown off so many leaves that a neighbor dropped by last week to ask for some. We filled a bag for her and declined the dollar she offered us. To cook up our nopales we use a simple recipe found in Delena Tull’s book, Edible and Useful Plants of Texas and the Southwest. First scrape off the spines with...

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