Garlic!

t your other plantings–wherever you have some room. We plant them around Thanksgiving and harvest in late May/early June when the stalks begin to turn brown and fall over. After you harvest your garlic, don’t wash it just knock the dirt off, then let it “cure” with the stalks and roots intact in a dry place inside until the stalks are entirely brown. Premature cutting of stalks or roots can lead to rot. After your garlic i...

Continue reading…

Self-watering terracotta seed-starters!

ring container makes a whole lot of sense. These containers can go up to a week between waterings. Even better, Anne’s seed starters are made out of terracotta instead of plastic. We’ve tried out her 6-pack model. It’s really cute, and it worked like a charm. Now she’s doing a Kickstarter so she can move her business, Orta, out of the garage and produce a technically more complex 12-pack seed-starter.  So if you’re i...

Continue reading…

Steal this Book!

Our book has been released! It’s available wherever books are sold, or you can get an autographed copy from us over on the right side of this page. Tell your friends and family! Blog, twitter, friend, digg and yell! From the press release: The Urban Homestead is the essential handbook for a burgeoning new movement: urbanites are becoming farmers. By growing their own food and harnessing natural energy, city dwellers are reconnecting with t...

Continue reading…

An Omnivore’s Dilemma

...s Hindus). Farmer Bryan Welch sums up my attitude far more eloquently than I can in an essay in Mother Earth News when he says, “I get a lot of laughs watching my animals figure out their lives and I get pretty sad when it’s time to kill them. I have a lot more death in my life than I did before. And, ironically, that’s part of the reason why I feel like I have a lot more life in my life. That’s why I farm.” Even though I’m rais...

Continue reading…

Turnip Greens via The Silver Spoon

It took us way to long to discover that turnip greens are edible. They’re better than the turnips themselves, in our opinion. So how did we finally figure this out? The answer is by thumbing through a cookbook everybody interested in growing their own vegetables should own, The Silver Spoon*, which has a section devoted just to turnip green recipes. The Silver Spoon is a 1,263 page cookbook recently translated into English. It’s the...

Continue reading…

It’s Official: The End is Near

Cheese doodles sandwiched by two images from a Qatar Airlines ad Today’s Wall Street Journal reports that the price of corn has got so high due to its use for ethanol, that farmers are resorting to feeding livestock, “cookies, licorice, cheese curls, candy bars, french fries, frosted wheat cereal and peanut-butter cups.” GARLAND, N.C.–When Alfred Smith’s hogs eat trail mix, they usually shun the Brazil nuts. ...

Continue reading…

Who Wants Seconds? Book Giveaway

We’re lucky to live a few doors down from LA’s coolest caterer, Jennie Cook. When I hear about an event she’s working I always try to skank an invitation. We had her caterer an event for us a few years ago and it was at that dinner that I first encountered Jennie’s legendary vegan lasagna.  That was the best lasagnas I’ve ever eaten. I considered developing connections at the NSA that would allow me to get my hand...

Continue reading…

SurviveLA Scoops Field and Stream

Looks like Field and Stream Magazine, the Robb Report of the guns and pickup crowd, has their own survival system in a Altoid can. We don’t like to brag too much here but in an earlier post, thanks to the folks at Illuminate LA, we featured a similar system with more items that is half the size. Speaking of Illuminate LA make sure to check out the handy preparedness info they have posted on the right side of the page as well as all the fu...

Continue reading…

Whole Grain Baking Class With Craig Ponsford

Image: Ponsford’s Place As a co-founder of the Los Angeles Bread Bakers, I’m happy to announce a special whole wheat baking class with Coupe du Monde de la Boulangerie gold medalist Craig Ponsford. Craig will be coming to Los Angeles November 19 and 20th. Registration is on the LA Bread Baker’s meetup page. Here’s more info on the class: Join award-winning baker Craig Ponsford in a six-hour hands-on exploration of baking...

Continue reading…