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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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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Have any ideas? We’re rewriting the anniversary gift list

..., tin list, as well as the updated list which includes clocks and tablecloths–and was less than inspired. Instead, she’s thinking about taking a class that will be beneficial to Bill, and the relationship– a cooking class, perhaps. I hope I’m not spoiling any surprises! (She had other ideas, Bill…just in case you’re reading.) Her instinct toward classes jives with an idea Erik and I have been kicking around for...

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Our Winter Vegetable Garden

...ception, germinated well and yielded beautiful vegetables most of which can’t be found in even the fanciest restaurant in the US. Frankly, every time I try another seed source I’m disappointed. I also like Italian cooking with its emphasis on flavorful ingredients prepared simply–no fussy sauces or complicated recipes. Salad Makings First off an endive and escarole mix from Franchi Seeds recommended and sold to us by our friend...

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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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Sourdough, Preserves, Barbeque Sauce and Chutney!

We’re teaming up with our friend and neighbor Jennie 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 the...

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