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

...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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Roasted Corn on the Cob – Indoors!

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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Blue Garlic A-OK

...ves were as I worked with them that day. If you want to read up more on this topic, and learn some of the science behind it (I’m too lazy to retype all the big words), check out this garlic fact sheet from What’s Cooking America. Scroll down to the bottom of the page. By the way, the pickles I’m making are tourshi–Armenian pickles. If they work out, I’ll share the recipe....

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Magenta Spreen Lambsquarter

...r members of the Chenopodium family it has a fair amount of oxalic acid which could be a problem if it’s all you ate. Even though I’m prone to kidney stones I’m not concerned about oxalic acid in moderation. Cooking reduces oxalic acid as well as saponins that the leaves also contain. The Plants for a Future database entry on Chenopodium giganteum has a few cultivation details, “An easily grown plant, succeeding in most so...

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Ordo Ab Chao

...tes. More on that once we get our next book done! As for keeping track of planting times, simply hanging the Stella Natura calendar by the stove has done wonders. I now keep better records of planting and transplanting dates. Cooking while looking at the calendar prompts me to plan ahead and think about the things I actually like to eat. Less turnips next year and more arugula! Leave a comment about your vegetable gardening methods and, if you&#...

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It’s Elementary

...future is going to have more mulch and a lot less asphalt! The 24th Street Garden contains vegetables, a mini orchard and two native plant gardens, which are used as part of the school’s California history curriculum. A cooking class happens in the garden once a week, overseen by TV chef Gino Campagna. Obviously, we need more gardens like this–the Garden School Foundation’s website asks the question, “Why does a school nee...

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Slaughtering Turkeys for Thanksgiving

...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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Content Mills: Pimples on the Information Superhighway

Yes, there really is a “How to Get Rid of Pimples on the Buttocks” video on eHow. If only they had a how to get rid of eHow article. Google’s powerful search engine has become an essential component of the urban homesteading toolbox. From diagnosing tomato diseases to cooking Ethiopian injera Google has the answers. In recent years, unfortunately, low quality “content mills,” such as ezinearticles and suite...

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Return of Bean Friday: Spicy Mayocoba Beans

...retty yellow beans, the color of old ivory. We’d never had them before, but are glad to have met them, because they are mild in flavor and have a smooth, buttery texture. They’re used extensively in Latin American cooking, so you might have to visit a Latin American-flavored grocery store to find them. The recipe after the break: Spicy Mayocoba Beans 1 lb. beans, soaked overnight1 medium onion chopped3 cloves of garlic minced1 1/2 t...

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