Beans 101 (Return of Bean Friday!)

March 1, 2013

...You could cook beans in pre-made stock, but what I like to do is toss the makings of stock into the pot with the beans. In the picture below you see the gleanings from my fridge and garden, ready to go into the pot. An oldish carrot, a couple of stalks of celery, half of an onion leftover from something, a garlic clove (I like more, but ran out), some red chile flakes, and a bundle of herbs. The herbs are just what is in my garden now: fennel, pa...

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Maintaining a Worm Bin

Mrs. Homegrown

July 19, 2013

Composting, Miscellaneous, Vermiculture

31 Comments

...y if I were selling them–I wouldn’t put eggshells or fruit pits or pumpkin seeds into my bin at all. These things just linger and are hard to sift out. Harvesting the Castings Harvesting castings is the only hard part about keeping a bin–and it’s not even hard, it’s just somewhat less than convenient. No matter how long you rest one side of the bin, there will always be a few confused worms living in the finished castings. If you bag them up with...

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Heirloom Expo in Photos

Mr. Homegrown

September 14, 2015

Food, Gardening, Vegetable Gardening

6 Comments

I highly recommend making the trip next year to Santa Rosa to see the National Heirloom Exposition put on by the folks at Baker Creek Seeds. The centerpiece of the expo is the massive display of hundreds of different varieties of squash, melons, tomatoes and other edibles. It’s inspiring and frustrating all at once since, unless you have your own garden, you’ll never see such diversity at the supermarket. I came back with the will to improve our...

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How to make hot sauce

Mrs. Homegrown

May 12, 2015

Fermentation, Food, Recipes

22 Comments

...r, and whether you strain it or leave it chunky. We used fresh red peppers labeled Anaheim peppers (kind of like a red New Mexico chile), which are mild, and also some dried California peppers, which are also mild, but a little smokey. These peppers make your tongue tingle–they don’t burn. Our sauce is more like a mild salsa–enjoyable on everything, by everyone. Later this summer if I get my hands on some good hot chiles, I’ll make a hot batch. Re...

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Fava Fava Fava

Mr. Homegrown

April 11, 2009

Gardening, Vegetable Gardening

8 Comments

...ans (Vicia fava): they taste good, the plant fixes nitrogen into the soil, making it an ideal cover crop, and it’s attractive. If harvested 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...

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