Vegetable Gardening for the Lazy

...flavored and we’ve eaten them both cooked and raw. The problem with this plant is finding one. Search for it on the internets and you’ll find other people searching for it. So dear readers, leave a comment on this post if you know of a good source either local or mail order. We’ll definitely be making some cuttings, as it would be nice to have more than one. 2. Jerusalem Artichoke (Helianthus tuberosus). A member of the sunflo...

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Lila Downs Video Showing Tortilla Making in Oaxaca

Gloria En la Huerta from the Los Angeles Bread Bakers sent me a link to this music video that shows tortilla making in Oaxaca. The song is “Palomo Del Comalito” (Dove of the Comalito) by Lila Downs. Note the huge corn tortillas, proof of the regional diversity of Mexican cuisine (and one of the many details I got wrong in my tortilla press post–thanks for the corrections Gloria). Lyrics in English after the jump. The beautif...

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How to Make Stock

...ndrik Valkenburg, 1872 (image courtesy of Wikimedia) By reader request, we’re going to cover the basics of making soup stock today: how to make it and how to use it. Let’s start with the why you’d make it and how you use it. Why you make stock: It is the basis of good cuisine: everything tastes better with stock It boosts the nutritional value of anything you cook with it. It’s thrifty: it puts all your odds and ends and...

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New Project: Making Bitters

...rently steeping. In future posts I’ll share the recipes I develop as I follow this path. In the meanwhile, making your own bitters is really easy. You may be able to throw a few experiments together just using things you find in your spice cabinet. Since these are flavoring, not medicine, you don’t have to be as careful with the quantities and timing as you must be when tincturing herbs for medicine. Yet at the same time, it’s a...

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A Homemade Mattress?

...is the story of my life. I read about some old domestic technology or product that makes a lot of sense. Perhaps it is obsolete. Or perhaps it is only done/made in more enlightened countries. Nonetheless, I want it. So I have to make from scratch. Yesterday we met a great couple, Renae and Dimitri. Renae mentioned she was thinking about making her own mattress. I was intrigued because just that morning I’d woken up with low back pain. Our m...

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Making It e-Book Corrected

To those of you who purchased an e-version of our book Making It and had trouble reading it, I just received a note from our publisher Rodale: The “disappearing words” are actually words that appear in a faint gray color that was hard or impossible to see over light background color settings on some devices, especially the Kindle from Amazon. We have corrected the e-book files and re-released them to all retailers. The corrected vers...

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2011 in Review: The Garden

It’s was a difficult year in the garden. A lead and zinc issue screwed up my winter vegetables garden plans. At least we managed to find some river rocks and put in a path. I found this photo from December 2010. I was certainly a lot more organized that year. For 2012, I’m putting in raised beds to deal with the heavy metal issue and we’ve already planted more native plants. But most importantly one of my New Years resolution...

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Plum Lemon Tomato Power’s Heirloom Tomato

...dd to the ignominy of our white trash gardening efforts, we somehow mislaid the names of the tomatoes we planted making our reporting efforts incomplete. We do know the name of the wondrous plum lemon tomato pictured above, well worth planting again next year. It’s a meaty, sweet, yellow tomato delicious both fresh and dried. Allegedly the seeds for this tomato originally came from an elderly seed seller in a bird market in eastern Moscow w...

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A tasty Italian chard: Bieta Verde da Taglio

A few folks have written to ask what we’re growing in our winter vegetable garden and we’ve been late to reply. Since we’re in USDA zone 10 and seldom get freezing weather here in Los Angeles, we can grow year round. One of my favorites this winter has been a Swiss chard variety from Italy called Bieta Verde da Taglio or “Green cutting chard”. Verde da Taglio has thin stems and thick leaves. It ain’t as pretty...

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