Fava Fava Fava

...d small you can eat fava raw but I prefer to remove the skins and briefly boil the seeds (around five minutes). Once boiled, fava can be used in a variety of dishes from soups to salads. We just toss them with olive oil, white wine vinegar, mint, garlic and feta cheese. Curiously, some folks (mostly male and of Mediterranean or black African ancestry) are allergic to fava. In fact, babies in Italy are tested at birth for this condition. “Favism” i...

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What to do with all those hot peppers: Harissa!

...pressure canner as this is a low-acid food (even though it’s fiery). And speaking of fiery, though we should know better (having once accidentally inhaled hot pepper seeds), we disregarded warnings about wearing rubber gloves when slicing the peppers. At the risk of providing too much information, a post Harissa making trip to the bathroom led to, shall we say, burning sensations for Señor Homegrown Evolution! Burning sensations aside, Harissa is...

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Discover the Magic of Home Milling this Saturday

...l. Why To share the benefits of milling fresh flour at home. Benefits like making fresher healthier more nutritious foods for less money, while supporting the local economy, increasing food security and decreasing our impact on the environment. Where The King’s Roost in Silver Lake is LA’s first and only urban homesteading store and learning center. We believe it is the only brick and mortar store in the country that carries a full line of home gr...

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How to be a Tudor by Ruth Goodman

...ever see that described? Yet somehow, I feel better for understanding the making and maintenance process of these things. Now the ruff seems less like the inexplicable product of an alien civilization. Just think, someone (many someones) made that ruff and all those baubles and do-dads by hand Did you know folks could change the color of their ruffs in and out by treating them different colored starches? Or that there were colored ruffs at all? (...

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Instant Soup Stock=Happy Flavor Bomb

...ause I want to. Back in 2013 I linked to this post by our friend Pascal on making instant soup stock with foraged greens: Wild Food Soup Stock. It’s great! But foraged greens have a short season here, and lately I’ve been using a more domestic recipe from the great blog Food in Jars: Homemade Vegetable Soup Concentrate. Check them out. You’ll see the ways in which they are similar. Basically you’re just taking all the tasty, aromatic parts of soup...

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