Tassajara Cookbook

...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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Salvia Means Salvation: White Sage

...nt healing) drop a single white sage leaf (dry or fresh) into our water bottles and so drink a bit of its essence every day. She uses does this herself and takes it further, keeping a leaf in the 1 gallon bottles she uses for cooking, as well as in her water bottle, so she is ingesting a tiny bit of her most sacred plant on a daily basis. Why? To keep you calm, to repair your soul.  As she says in the book: It is our everyday plant. It is a spiri...

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How to Prep Fabric for Dyeing: Scouring

...t. My primary sources for this are: The Art and Craft of Natural Dyeing: Traditional Recipes for Modern Use by J.N. Liles The Handbook of Natural Plant Dyes by Sasha Duerr HOW TO SCOUR COTTON You need: 1) A big non-reactive cooking pot, big enough so the fabric will not be crowded. I used our enamel canning pot. 2) Sodium Carbonate aka Washing Soda aka Soda Ash aka Sal Soda.  This can be hard to find. It belongs in laundry aisles, and Arm &...

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Eating In: The Biosphere Cookbook

...k is that ambitious suburban homesteaders might be able to, like the Biospherians, source entire meals from the backyard and make use of the bare-bones recipes in this book. And don’t worry about having to grow your own cooking oils–the Biospherians had trouble with that and have thoughtfully skipped any deep fried items. The Biosphere’s kitchen. But let’s get to those recipes! For relaxing next the the shore of t...

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Infinite Green Onions

Here’s a handy little tip. I’m pretty sure I heard it first from Mr. Jack Spirko: Save the root ends of your green onions (aka scallions) — the parts you cut off when you’re cooking. Plant those, roots down, under about an inch of soil and they will generate new green onions. Keep this cycle going throughout your growing season and you should have an endless supply of green onions for your table. It’s much easier t...

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Carlo Petrini and Slow Food: A Joyful Revolution

...ding to Patrini, is working with leftovers. He spoke of his Italian grandmother, and how she used to make ravioli stuffed with leftovers. He railed against what he called “food pornography,” — the endless TV cooking shows and glossy magazines that have nothing to do with the preparation of a simple, home cooked meal. Petrini is optimistic and Epicurean in his outlook. He believes in the power of pleasure, saying that we are on t...

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See You At the National Heirloom Exposition in Santa Rosa

This week I’ll be in Santa Rosa for the National Heirloom Exposition. I went last year and it was pretty amazing. This year looks to be even better. For the low price of $25 you get three whole days of some of the best agriculture and horticultural speakers in the world. Plus great vendors and cooking demos. Where Baker Creek gets the money to put this on is a big mystery to me, but I’m happy to enjoy the benefits. I’ll be cam...

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Saturday Linkages: Now With Catagories (and Skateboarding Goats)

Design Small Cabin Plans Online http:// lloydkahn-ongoing.blogspot.com/2012/08/small- cabin-plans-online.html#.UCFFrqY1GF0.twitter  …   How-To: Crackle Paint Finish with Elmer’s Glue http:// blog.craftzine.com/archive/2012/0 8/how-to_crackle_paint_finish_wi.html  …  Flat pack live/work loft: http://www. spaceflavor.com/Cube_Prefabric ated_Home_Live_Work_Loft.html  … Events Are you pressure cooking, yet?!? Free San Francisco Bay demo...

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Scrambled Eggs, Tomatoes and Bulgar

...with water until the water runs clear.  When the tomatoes and onions have had their 10 minutes in the pan, add the bulgar and stir it in well. Then put  a lid on the pan and set it aside for 10 minutes or so. (This is all the cooking the bulgar needs.) Go to your other pan and scramble the eggs– be sure to add salt, pepper and a little chili pepper or powder for heat, if you want. Cook the eggs until they’re just set, then dump them i...

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Giveaway: What’s your favorite tip?

We want to give away a copy of our new book, Making It . To make this contest interesting for everyone, we’re asking you to give us a homesteading-type tip to enter. Leave us a comment on almost any subject you’ve had some experience with: gardening, fermenting, brewing, sewing, livestock, foraging, cleaning, cooking, building, general common sense–really, it can be just about anything. And the tip doesn’t have to be big...

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