Sourdough, Preserves, Barbeque Sauce and Chutney!

September 1, 2009

Events

...Cook, executive chef of Jennie Cooks A Catering Company to offer a special cooking class on Sunday September 13th at 2 p.m in Los Angeles. We’ll demonstrate how to make sourdough bread and Jennie will cook up a batch of her mouthwatering chutney, barbecue sauce and more. Here’s the 411: “Hang out and cook with the Urban Pioneers who created an oasis in So Cal where they grow their own food, bake their own bread and brew their own Hooch. We’ll put...

Read…

Gourmet Foraging and Advanced Acorn Processing

Mrs. Homegrown

October 24, 2013

Food, Foraging, How-to, Preparedness

31 Comments

...ou could/should add some salt. Bring them to a boil and let them simmer for 20 minutes or so. As they cook, they’ll shed their skins. The skins are bitter, so skim those off the surface as they rise. After 20 minutes drain the acorns and taste them. The sweetest ones may only require one round of boiling, but more than likely they’ll still be bitter, so will need additional rounds. I did a test batch with moderately bitter acorns and boiled them f...

Read…

A Year after The Age of Limits: 5 Responses to the End Times

Mrs. Homegrown

May 5, 2014

Age of Limits, Thoughtstylings

54 Comments

...regret the coming of “women’s lib.” (Anyone who attended the Age of Limits 2013 will not soon forget the infamous session wherein this model was asserted, and backed from some surprising, and not so surprising quarters, and soundly criticized by most of the women in the audience–most of whom were old enough to remember what it was like before the women’s liberation movement.) Of course there are plenty of patriarchal agrarian families and communi...

Read…

Gardening in an Apartment Windowsill

Mr. Homegrown

July 12, 2008

Gardening

11 Comments

...“a curryish plant that is awfully nice for smelling but underwhelming for cooking.” Read an interview with Helen about this garden here. Gardening is not about the quantity of space one controls or the weight of the food harvested. It’s about a love for beauty, an attention to detail and an appreciation of good food. Imagine if all our unused or neglected urban spaces were as beautiful and useful as Helen’s garden. We’d live in a world transforme...

Read…

103 Ugly Little Greens with Mia Wasilevich

Mr. Homegrown

June 14, 2017

Food, Food Preservation, Foraging, Podcasts, Recipes

6 Comments

...from Foraged Ingredients.” During the show we discuss: How she got started cooking. Mia’s new book Ugly Little Greens. Eating invasives. Working with mustard. Elderflower ghee. Nettle aid. Mallow. Currants. Working with acorns. Lambsquarters. Meal planning. Fish sauce. James Townsend and Two Fat Ladies. Mia’s website Transitional Gastronomy. Cottonwood Urban Farm. If you’d like to leave a question for the Root Simple Podcast please call (213) 537-...

Read…