How to Roast Coffee Photonovel

...him, I decided to experiment with a new/old educational format: the photonovel. It’s something you see more in Latin America and Italy than in English speaking countries. I thought I’d use this genre to tackle one of my favorite homesteading activities: stove-top coffee roasting. You can download my brief coffee roasting photonovel here (PDF). It’s a rough draft but if you like it I’ll do more, and maybe turn one into a telenovela. And, please, tr...

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Saturday Linkages: Rammed Earth, Vanilla Ice and Moonshine

...Best idea of the week. Image: Natural Building Blog Smokeless Rammed Earth Stove http://feedly.com/e/3e4xRBr8 Ice Goes Amish: http://modernfarmer.com/2014/02/vanilla-ice-amish-farmer/ … Plastic debris for brains http://www.honeybeesuite.com/plastic-debris-for-brains/ … RiYL podcast 041: Colin Spoelman, moonshine maker: http://boingboing.net/2014/02/20/riyl-podcast-041-colin-spoelm.html … Brazil’s new dietary guidelines: food-based! http://feedly.c...

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Apron Contest Winner

...ooks of tasty treats. In addition to cooking she notes, “I am also in printmaking, so this apron can come with me to my art classes to make the bindings for the recipe book for the recipes that Apron and I were JUST working on! It is an artistic, apron-centric circle of life.” Congrats, Katie. I’ve got a batch on jam on the stove, so I’d better finish this post and get to canning. I’m putting on my apron now….the jam is peaches with ginger, zero w...

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What to do with not-so-good tomatoes

...things going on in the kitchen–like maybe a pot of beans simmering on the stove–so you will be around and remember to look in on them. What you are trying to do is remove some of the liquid and concentrate the flavors. You’re not actually drying the tomatoes, but you’re heading that way. Keep a close eye on them to make sure they don’t burn. Check their undersides as you go, because those tend to burn first. I like the blackened bottoms myself–bu...

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The Homegrown Revolution Broadleaf Plantain Pizza

...f for 7 minutes. Mix flour and salt in a heavy-duty stand mixer. Add the yeast mixture to the flour and mix on low for 30 minutes. Shape dough into a round and let proof in a covered and oiled bowl for 4 hours in a warm place (we use the top of the stove which has a pilot light). Divide into two pieces and proof for another 4 hours. Preheat your oven to 550º, top your pizza and bake for eight minutes or until the edges are golden brown. For guidan...

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