Gourmet Foraging and Advanced Acorn Processing

...u serve these on a bun, instead of in a pool of (amazing looking!) nettle veloute sauce, you will have the acorn burger I experienced this weekend.  Do be sure to note the part where she asks you to refrigerate the mix before cooking. She told us that if the mix doesn’t have time to set up, the patties will fall apart. The recipe doesn’t specify how long to chill, but I believe she said overnight. (You could also make a log of the mix...

Continue reading…

How to Answer the Question, “What Should I Do With My Life?”

...ad to what I’m doing now. Unsurprisingly, most of the books on my bookshelf, now and in the past, are how-to tomes relating to the subjects on this blog: gardening, poultry health, beekeeping, food preservation, baking, cooking and self-reliance. There’s another broad category : books relating to symbolism, Carl Jung, Rudolf Steiner and media theory. The rest are oddball topics: electronic circuits, 70s land art and fencing tactics. T...

Continue reading…

National Heirloom Expo 2013

For the third year in a row I’m heading to the National Heirloom Expo in Santa Rosa California September 10, 11 and 12. I can’t say enough good things about it. For the insanely low price of $25 you get three days worth of lectures, cooking demos, a mini livestock show and an exhibition hall full of great companies and organizations. I’ll be speaking on a panel on Wednesday September 11th at 2:00 pm on urban homesteading along...

Continue reading…

2013 in Review Part II

...rate controversy is to discuss anything related to bees, especially Africanized bees. November I take a baking class with Craig Ponsford who’s a famous advocate of whole grain baking. Ponsford inspires me to orient all cooking/preserving projects on this blog towards good health. Look for more blog posts on healthy food in 2014. We also participated in Stoic Week 2013. Stoicism is a philosophy that helps us deal with the ups and downs of l...

Continue reading…

Stella Natura: Planting by the Signs

...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...

Continue reading…

Farmstead Egg Guide & Cookbook Giveaway

...olive oil in the skillet. Pour in the eggs and then distribute the vegetables on top. Cover and cook over medium-low heat for about 15 minutes, until the eggs are set but not yet firm on top. Several times while the eggs are cooking, take a flexible spatula and run it along the edge and under the frittata to make sure the eggs are not sticking to the pan. 4. Take the skillet off the heat. Put a dinner plate over it and flip the frittata onto the...

Continue reading…

Cast Iron Cookware Class at Winnetka Farms

Our friends at Winnetka Farms are teaching a cast iron cookware class. I can’t say enough good things about cast iron–we ditched our Teflon years ago. Here’s the 411 on the class: Cast Iron Cookware How to use, maintain and restore. History We’ll start with a short history of cast iron cookware. Techniques and use of cast iron There will be cooking demonstrations (tastings) and discussion of the special techniques and...

Continue reading…

The tale of the worm bin celery

...fully of celery. It made excellent stock, and chopped into fine pieces, it was good in soup, too. Since I don’t eat much raw celery, this suited me fine. All winter long I used this plant as the basis of my cold-weather cooking–chopped onions, carrots and celery in the bottom of every pot. It was a real treat not to have to buy celery for such a long time, and to have that flavor available whenever I wanted it. I should add that the l...

Continue reading…

The Best Raw Flax Cracker Recipe

I have to admit to not being a huge fan of the raw food movement. Now I think we should all eat some raw food, but many nutrients are accessible only through cooking. That being said, I like a few recipes that came out of the raw craze, especially flax crackers. My favorite flax cracker recipe is the onion cracker bread you can find here. This easy to make recipe requires no pre-soaking or sprouting.  All you do is mix the ingredients (onions,...

Continue reading…