Using Kosher Salt for Making Pickles

...t for fermented pickles, you must weigh out the proper amount.Weigh out 73⁄4 ounces (220 grams) of flaked salt, and you will have the equivalent of 1 cup of canning and pickling salt. This same publication also notes how easy it is to find pickling salt and how hard it is to find kosher salt. It’s just the opposite here in Los Angeles. So what kind of salt do you use for pickling and fermenting? What’s the easiest to find where you l...

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Saturday Linkages: Making Things and Herding Ducks

Herding ducks. Via The Tangled Nest. DIY Simple Swiss fences for the homestead: http:// dirttime.com/?p=2687 via Practical Parsimony Build-It-Solar Blog: Comparing the Performance of Two DIY Solar Water Heaters http://www. builditsolarblog.com/2012/07/compar ing-performance-of-two-diy-solar.html?spref=tw  … Build-It-Solar Blog: Using Your Lawn Sprinkling Water to Cool the House… http://www. builditsolarblog.com/2012/08/using- yo...

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The Making of a Great Olive Oil

...e At the end of all this machinery the oil pours out of a spigot and into a steel drum: We all had the great privilege of tasting the freshly squeezed oil. I won’t soon forget that heavenly flavor. Matt told us that it takes around a ton of olives to make 25 to 30 gallons of oil. The olives come from a thousand trees that are tucked around the vineyards. If you’re ever in Northern California the Preston Vineyard is well worth a v...

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Our Books

Making It: Radical Home Ec for a Post-Consumer World , by Kelly Coyne and Erik Knutzen This book, written by a husband-and-wife team of die-hard DIYers, will leave you thinking you can take on the world and win. –Milwaukee Journal Sentinal My favorite of all these recent books by far… — Kirkus Reviews A how-to book providing you with all of the tools you need to become a producer instead of a consumer and transform your h...

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Bar Codes on Veggies

...n the QR code on the label. The code links to a mobile website detailing origin, soil composition, organic fertilizer content percentage (as opposed to chemical), use of pesticides and herbicides and even the name of the farm it was grown on. Consumers can also access the same information over the Ibaraki Agricultural Produce Net website by inputting a numbered code on each label.” Though we’re not Luddites, we have mixed feelings abo...

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Matt’s Wild Cherry Tomato

...rn beefsteak varieties. Matt’s Wild Cherry was obtained in Hidalgo, Mexico by Teresa Arellanos de Mena, a friend of  agronomy professors, Dr. Laura Merrick and Dr. Matt Liebman. Johnny’s and other sources describe it as a small current sized tomato that readily reseeds. Johnny’s Select Seeds carries it, and I’m considering giving it a try to supplement the tomatoes that reseed themselves in our garden. Let us know in the c...

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Vegetable Gardening With Dogs

We love all dogs and live with an elderly Doberman Pincher. But gardening with dogs can definitely have its challenges, especially when your trusted companion has a taste for heirloom tomatoes. On the right, the aftermath of one of our dog’s nightly tomato raids, this time targeting our healthiest and most productive vine, a variety called Giant Syrian. The dog has managed to claim all but a few of the tomatoes off this vine, knocking off...

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Of Gnomes and Peak Oil

What it looks like when I’m “reflecting” on concepts like peak oil. Being momentarily or, perhaps, permanently carless has given me the opportunity to reflect on the long term future of oil. As coincidence would have it I stumbled on CNN commentator David Frum’s delusional editorial, “Peak Oil Doomsayers Proved Wrong,” at the same time as I discovered Renaissance physician, alchemist and philosopher Paracelsus...

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SIP Improvement

mous tip on a BoingBoing tomato post: With tomatoes, you need to lay down a layer of high-quality landscape cloth (don’t use the cheap stuff) to keep the tomato’s roots from getting into the water chamber. You run it from the bottom of the bucket all the way up to the top of the soil line. If those roots get to the water chamber, your tomatoes will end up tasteless and watery. As long as you lay down the cloth and keep the SWC full, u...

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Tomato Report: Blush

I think I’ve tasted my new favorite tomato variety: Blush. I got to tuck into a box of these delicious tomatoes at the farm of Shu and Debbie Takikawa near Los Olivos. Yellow with red streaks, Blush tomatoes have the perfect balance of sweetness and acidity. The blush tomato was developed by geneticist and tomato geek Fred Hempel and are available via Seeds of Change. Due to a series of gardening blunders that I’ll blog about at s...

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