Appletastic Apple Cake

...hipped cream, it would be a fine dessert. This morning, I ate the leftovers for breakfast. The recipe comes from The Paris Cookbook , by Patricia Wells, which I’ve mentioned before. The key to this recipe is good apples. The better the apple, the better the cake. Wells prefers acidic cooking apples for this recipe, recommending Cortland, Gala or Gravenstein. But she says sweeter cooking apples, like Jonagold, are good too. I used Fujis beca...

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Recipe for the World’s Best Whole Wheat Pancake

...pancakes more than we wanted to document them. This morning I cooked up the best pancakes I’ve ever eaten. They were 100% whole wheat but they were so light and fluffy they tasted like they were made with white flour. And the way they were made is the beginning of a grain revolution. Here’s the secret: Use heirloom grains. Mill your own flour. Ferment for a long time with a sourdough starter. The heirloom grain I used is Sonora whea...

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Barefoot Running Update

I’ve been running barefoot three times a week for six months with no relapse of the knee or heel pain I used to suffer from when I ran in shoes. I have stubbornly refused to spend any money for minimal footwear (largely because I’m a cheap bastard), but I really don’t feel like I need to. I’ve run all of my barefoot miles on a decomposed granite path and have not had a single injury of any kind, not even a scratch. Dann...

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Bean Fest, Episode 4: Frijoles Refritos

...leftover beans. Refried beans (that name is a mistranslation–refrito means well cooked, not re-fried, but the name stuck) are simply cooked beans that are mashed in a frying pan along with some seasonings and fat. What makes them a little shady to the health conscious and vegetarian set is that they are traditionally fried in lard. But vegetable oil can be used just as well, and I’d add for the sake of fairness, that real, home cooke...

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Propagating herbs via cuttings

...im them down: Go forth ye into the garden and pluck a branch of herb. When choosing a branch to propagate, look for the freshest, plumpest, prettiest sprigs you can find. The ones that seem to be flushed with life force, not ones that seem mature, or worse, in decline. The stems should be pliant, not woody. Look for tiny leaves sprouting at the tips. That’s always a good sign. Here’s a nice bit of lavender that will be used for this...

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Sourdough Pancake Recipe

Yes, that’s a real children’s book from the 1970s. A question came in as to what to do with extra sourdough starter. First off, check out the new way we feed our starter, which wastes a lot less flour. But another answer is to use all that tangy delicious starter to make pancakes. For years we’ve used Nancy Silverton’s recipe. Basically, the starter fills in for the flour and milk used in standard panca...

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Quince: the “Poster Child of Slowness”

...too close to a large prickly pear cactus that is probably competing with it. We’ll hope it does better in the next season. Filling in for my lack of backyard quince, Homegrown Neighbor was nice enough to pop by with some she bought local Asian market. The label must have lost something in translation, but refers to a variety called “Pineapple quince”. Karp points out in his article that this is the most prevalent commercial var...

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Grassfed Turkey Cooking Tips from Shannon Hayes

Thinking of cooking a grass-fed turkey for Thanksgiving? Just in time for the holidays, grassfed cooking expert and farmer Shannon Hayes has a blog post with pastured turkey cooking and purchasing tips that you can read on her blog grassfedcooking.com. We’re honored to have been included in Shannon’s book Radical Homemakers . One of her most important tips is to know what you are buying, “If you don’t personally know the farme...

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Stickers for the Organic Gardener

...handsome “Now Slower and with More Bugs!” stickers, originally produced to adorn software products. The influence of the Slow Food movement is increasing, and gardening is getting ever more popular. Even the tech bloggers are posting about local pollinators and getting beehives. In this environment, it is fitting that a new use has been found for our Now Slower and with More Bugs stickers, which were first seen in the wild back in De...

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What Mountaineering Accidents Can Teach Us About Food Preservation

...ated to storing garlic in oil at room temeprature. The National Center for Home Food Preservation now recommends the following if you want to preserve garlic in oil: Garlic-in-oil should be made fresh and stored in the refrigerator at 40°F or lower for no more than 7 days. It may be frozen for long term storage for up to several months. Package in glass freezer jars or plastic freezer boxes, leaving ½-inch headspace. Label, date and freeze....

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