The World’s Most Beautiful Okra

...you get a sporadic harvest. And you’ve got to pick the pods before they get too big and tough. So I’ve been picking a few and day and tossing them in a bag in the freezer until I have enough to cook with. As for cooking okra I leave the pods whole as I ve been told this reduces the sliminess some people find objectionable. And pile on the spices! My favorite recipe is this Iraqi stew called Bamia. Bamia and rice makes for the perfec...

Continue reading…

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...

Continue reading…

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...

Continue reading…

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...

Continue reading…

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...

Continue reading…

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...

Continue reading…

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...

Continue reading…

Pure Vegan

Root Simple pal Joseph Shuldiner has pulled off something of a miracle with his new book Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living . You’ll find no bizarre attempts to mimic meat. Ted Nugent might even dig the recipes in this book if you didn’t show him the cover. Shuldiner has no agenda other than cooking up pure deliciousness. The recipes in this book just happen to be vegan. What you will find are some of my fa...

Continue reading…

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...

Continue reading…

You’ve probably never met a soup like this

Mushroom and Fruit Soup. Yep. I don’t know if you’re going to like this recipe. I did. Erik made it, which shocked me, because he has a general prejudice against savory fruit preparations. In fact, he has a general prejudice against soup, seeing it somehow as being a substandard food form. Nonetheless, he cooked this soup.  I smelled it first, as it was cooking, and it smelled really good. Then I saw it in the pot, and said, “...

Continue reading…