Search Results for: label/solar cooking

197 results

Roasted Corn on the Cob – Indoors!

Mrs. Homegrown
Food, Recipes
12 Comments
This is the actual corn, looking somewhat wan under the kitchen lights. It was actually very pretty. And tasty. Mrs. Homegrown here: Oh. Em. Gee. Why have I never done this before? I suspect everyone else has, but if there are a few ignorant souls like myself out there, let me tell you a secret: cook your corn on the cob in the oven. I knew about corn on the grill, of course. But when it came to indoor corn cooking, I only knew to boil...

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Slaughtering Turkeys for Thanksgiving

Mrs. Homegrown
Animals, Food
25 Comments
...day, if you’re new to this it might be wise to slaughter the day before. Steve finds he doesn’t much want to have anything to do with poultry after slaughtering them for a day or so. So he brines his birds before cooking. It gives him a chance to recover, and makes the bird taste better, too. Mr. Homegrown here: Allow me harangue for a moment. My guess is that if most Americans sitting down to Thanksgiving supper had to slaughter an...

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Bean Fest, Episode 5: Black-Eyed Pea Salad (Lubyi Msallat)

Mrs. Homegrown
Bean Fest, Food, Recipes
4 Comments
...lt are crushed, mix the lemon juice into the garlic-salt paste. (Again, this could be added separately). Combine everything: Drain the beans well, maybe rinse them too, as black-eyed peas seem prone to generate some scum when cooking. Toss them with the chopped onion and parsley.  Now add the salt-garlic-lemon juice and the cumin. Mix everything thoroughly.  Pour the oil over the top.  Garnish with paprika, if desired, and lemon wedges. Serve hot...

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Buddy Burner

Mr. Homegrown
Preparedness
8 Comments
...dboard soaks up the wax. Keep adding wax–you want to be sure the can is absolutely full of wax and the cardboard completely 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, lig...

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L’hamd markad – Preserved Salted Lemons

Mr. Homegrown
Fermentation, Food
2 Comments
...ons off of a friend’s tree and preserving them by making one of the essential ingredients of Moroccan food, L’hamd markad or preserved salted lemons. L’hamd markad is easy to make. Here’s a recipe from Cooking at the Kasbah by Kitty Morse: 12 or more unblemished organically grown Meyer or other lemons, scrubbedSea saltfresh lemon juice as needed Pat lemons dry. Cut a thin dime-sized piece from both ends of each lemon. Set...

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Stella Natura: Planting by the Signs

Mr. Homegrown
Biodynamics, Thoughtstylings
20 Comments
...g or negative. It is simply in extreme presence in our lives today. In other words, it’s already well represented in everything around us, including agriculture.” I put the calendar up by the stove. When I’m cooking (often during the past few months with vegetables from our winter garden) I look at the calendar. It’s a nice prompt that it’s time to plan for the next planting of vegetables. Would I use this system i...

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Our Winter Vegetable Garden

Mr. Homegrown
Garden Design, Gardening, Seeds, Vegetable Gardening
6 Comments
...ception, germinated well and yielded beautiful vegetables most of which can’t be found in even the fanciest restaurant in the US. Frankly, every time I try another seed source I’m disappointed. I also like Italian cooking with its emphasis on flavorful ingredients prepared simply–no fussy sauces or complicated recipes. Salad Makings First off an endive and escarole mix from Franchi Seeds recommended and sold to us by our friend...

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Tassajara Cookbook

Mrs. Homegrown
Food, Reviews
7 Comments
...s based on their famous bagged lunch offerings for their guests. This means it’s all picnic/finger food sort of stuff. This suits me fine because summer is here, and I like making meals that require chopping rather than cooking, and that keep well in the fridge. I love the simplicity, the pure pleasure and endless variety, of chips n’ dips, bruschetta, tapas, mezza… I could live entirely on appetizers and finger foods. This is w...

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Digital Farming- What’s The Deal?

Homegrown Neighbor
Gardening, Thoughtstylings, Vegetable Gardening
29 Comments
Homegrown Neighbor here: So here in the world of urban homesteading things can get pretty busy. We can become so preoccupied with work, chickens, vegetable gardening, cooking, cleaning, blogging duties and email that we can miss some of the things going on in the world. I do like to occasionally check in with the world at large by reading the newspaper. I just read an article that I have to comment on. A recent New York Times article titled, &#...

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Mallow (Malva parviflora) an Edible Friend

Mr. Homegrown
Food, Foraging
18 Comments
...nd parkways. Malva parviflora does not have an especially strong or exciting taste, but does make a pleasant addition to salads and can be cooked as a green. Both the leaves and the immature fruit are edible. An assortment of cooking ideas can be found on Of the Field, maintained by wild food author and self described “environmentarian” Linda Runyan. A Turkish blogger has a recipe for mallow and rice here. We’ve used mallow in salads,...

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