Nettle Harvest

...to eat here on the streets of L.A., I would be happy to find nettles. Luckily, nettle thrives in both locations. It reseeds readily, making it an annoying weed if you don’t know how to make use of it. I found a weedy nettle patch while hiking one day. I dug up a little bit and put it, roots and all, in my backpack. I transplanted it into my front yard when I got home. The nettle grew and set seed. So now I have a nice big nettle patch in m...

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Red Cabbage Kraut

...But now I am converted. I think if the kraut on my hot dog when I was a kid was bright pink, I would have liked it a lot better. This is my weird and wonderful urban farmer breakfast: raw kale, pinto beans, a spoonful of homemade pesto, eggs and kraut. Trust me, its delicious. I need a nutrition packed breakfast to go clean the chicken coop and garden all day. I got my kraut making ideas and recipes from Wild Fermentation: The Flavor, Nutriti...

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My Big Fat Greek Squash

...few mystery Greek vegetables growing in the garden. This spring he gave me a squash seedling he had propagated. It grew into a massive vine and produced two winter squashes whose weight exceeded the capacity of my kitchen scale. I harvested them last month and we’ve been eating a lot of squash! The skin turned a kind of manila envelope color and the flesh was a deep orange. It kind of looks like a butternut squash on steroids. The flavor r...

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Maggots!

...tion for apartment dwellers. But let’s get to the real reason we’ve brought up the topic of maggots. It’s really just to mention an exotic cheese from the island of Sardinia called formaggio con vermini, a pecorino cheese infested with live maggots. It’s apparently somewhat of a macho thing to eat this stuff and connoisseur insist that the maggots be active and wiggling. Like compost, cheese is a living system and formaggi...

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Root Simple Redesign

We’re getting ready to make some big improvements to our website. Roman Jaster, the designer of our book Making It (seen at the console in the picture above taking some last minute refinements from Mrs. Homegrown), is just about to pull the switch on the new design. We’re switching from Blogger to WordPress. Our new website design will feature: improved search functions an easier to navigate interface improved comment moderation be...

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Make a Spore Print

Making a mushroom spore print is a fun activity for the kidlings and it’s simple: 1. Pick a mushroom (from the wild or the supermarket) and break off the stem. 2. Put your mushroom, spore side down, on a piece of white paper (or a 50/50 split of of dark paper and white paper to check subtleties in the color). 3. Put a glass over the mushroom and wait 24 hours. The next day you should have something that looks like the picture above. Spore...

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Laundry to Landscape Legal in LA

...ime for compliance” legal systems that are better, and can be installed by professionals instead of having to do it yourself. This involves surrendering the illusion of control, in trade for actually making things better on the ground.” By foregoing permits, city government can play a role in encouraging greywater. Legalizing the practice makes it possible for professional plumbers to do the installations in addition to plucky DIYers. Kin...

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New Homegrown Evolution Events Calendar Widget Thngy

...nd you’ll get a map and the ability to add the listing to your busy calendars. You can also Facebookasize it and tweet it. Right now we’ll focus on Southern California happenings, but will consider expanding it nationally (internationally?) with the release of our new book Making It: Radical Home Ec for a Post-Consumer World in the spring. The fist event up is a lecture on raw milk by dairyman Mark McAfee, taking place today in Al...

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Blue Garlic A-OK

...the coloring is harmless. What most likely happened here is that the garlic I used wasn’t fully dried, so it reacted with the vinegar in the pickling mix. I remember noting how moist the garlic cloves 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. Scr...

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Seltzer Works Doc Screens on PBS

...those old bottles allows for dispensing seltzer without the entire bottle losing pressure. As Gomberg points put it in Seltzer Works, good seltzer should tickle the back of the throat when you drink it. And, of course, those bottles get reused over and over again.   A publicist for PBS sent me a copy of Seltzer Works, and the shots of Gomberg’s beautiful old machinery alone are worth making sure to catch this short, which screens along wit...

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