Plum Lemon Tomato Power’s Heirloom Tomato

...d those loads of melamine laced pet food from China, they did somehow manage to track 1,840 confirmed cases of food-borne illnesses in domestic tomatoes. Again, urban homesteading revolutionaries, GROW YOUR OWN! We found that label and it’s a tomato called “Power’s Heirloom”. Here’s how the Seed Saver’s exchange catalog copy describes it, “First offered in the 1990 SSE Yearbook by Bruce McAllister from Fr...

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Making Salves, Lip Balms & etc.: Close of the Calendula Series

...e mix starts to cool. I find that the lip of a liquid measuring cup gives enough control to fill even those fiddly little plastic lip balm tubes. Let the containers sit, open, until they are completely cool. Then lid them and label them. Clean up: The best way I’ve found to deal with the waxy grease residue (since I stopped using paper towels) is to shake a generous amount of baking soda into the dish and then rub it around. The soda lifts...

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Noodler’s Ink Reusable Fountain Pen

Julia just wrote a post on Ramshackle Solid about our newest solution to the frustration of disposable pens: Noodler’s Ink and fountain pens. From the Noodler’s website: Why Noodler’s? “Noodler’s Ink” has the lowest cost per volume in stores that carry it and it’s 100% made in the USA from cap to glass to ink. The ink with the catfish on the label symbolizes a southern sport that attempts to equalize the struggle between man a...

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Grassfed Turkey Cooking Tips from Shannon Hayes

...ime to know what you are buying! “Pastured” is not necessarily the same as “free-range.” Some grass-based farmers use the word “free-range” to describe their pasture-raised birds, but any conventional factory farm can also label their birds “free-range” if they are not in individual cages, and if they have “access” to the outdoors – even if the “outdoors” happens to be feces-laden penned-in concrete pads outside the barn door, with no acce...

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What Mountaineering Accidents Can Teach Us About Food Preservation

...and stored in the refrigerator at 40°F or lower for no more than 7 days. It may be frozen for long term storage for up to several months. Package in glass freezer jars or plastic freezer boxes, leaving ½-inch headspace. Label, date and freeze. The take home from the botulism review is that the problem is rare and that home food preservation is very safe assuming you follow standard procedures, most notably using a pressure canner to can lo...

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Advances in Gardening Series: A Progress Report

...In the dead center is what I call The Hippie Heart (and yes, that’s tm’d too.). I’ll come back to the heart: I like the view better from the other direction. In the center foreground you can see twig with a label tied to it. That’s one of our brand new fruit trees.: This below is a pretty uninspired picture of The Hippie Heart, a raised bed which is about 5 feet across, made by simply digging up and mounding earth–...

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Make a Sourdough Starter

...e 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 cup of your starter and add a half cup of white flour and a half cup of lukewarm water. 4. Your starter should begin to get bubbly in a few days. A layer of liquid,...

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Buddy Burner

...ly saturated. To cook with your buddy burner, all you have to do is figure out how to elevate your cooking pot above it. You could use your fondue set up, or perhaps stack up some bricks on either side, or best of all, make a stove for it out of a big #10 can. That will be the subject of another post. To light the BB, light the wicks and turn the can up on its side so that the cardboard catches fire too. The cardboard is a huge wick. That inferno...

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Sourdough Recipe #1 The Not Very Whole Wheat Loaf

...es 3. Mix in the salt and knead for another for another 6 minutes. 4. Put the dough in an oiled bowl and cover with plastic wrap (we use a glass bowl with a lid). Let it ferment in a warm place–in our case the top of a stove which has a pilot light for 3 to 4 hours. 5. Shape the dough into a boule (a pretentious way of saying a flattened ball) and place in a floured proofing basket. We have a wooden proofing basket, sometimes known as a &#...

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