Bean Fest, Episode 5: Black-Eyed Pea Salad (Lubyi Msallat)

We still haven’t learned to take the picture before we start to eat–and were too impatient to keep eating to take a close-up! Chick pea salad, pita and sheep’s cheese. Mrs. Homestead here: This week’s Bean Fest installment comes from a cookbook we’ve been trying out over the last week called Vegetarian Dishes from Across the Middle East, by Arto der Haroutunian. These recipes really fit well with our kitch...

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A New Fitness Craze: The Kayak Balance Stool

Today I canceled my YMCA membership and started to put together my own home gym. Bored with the usual gym accouterments, I’ve set out to build some fitness equipment on my own starting with a kayak balance stool. I discovered this idea in Christopher Cunningham’s book Building the Greenland Kayak. To make your kayak balance stool, find a piece of scrap wood. I used a 2 x 8 and cut it to fit my ass to toe dimensions. Cut two end bo...

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Healing the yard with a huge compost pile

The new compost pile is covered with a tarp to keep moisture in. Eventually it will fill this whole space. In the background you can see our leftover adobe bricks. So–our regular readers will know that we have high levels of lead in our back yard soil. We’re dealing with this by filling most of our yard with mulch and perennial natives to lock down the soil (lead laden dust is bad) and to diversify the local ecosystem. Mea...

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Appletastic Apple Cake

Here’s something easy and delicious for you to make this weekend. You might even have all the ingredients on hand. It’s a light, flavorful, not-too-sweet cake which is comprised mostly of apples held together by an egg batter. I suppose you could think of it as an apple quiche. It’s very pleasing, and versitile, too–it would be a good addition to brunch, or an afternoon snack, or, if dressed up with ice cream or whipped...

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Notes on Mark Bittman’s “Behind the Scenes of What We Eat”

Last week Erik and I went to see well-known food writer Mark Bittman speak on food policy. He spoke in a huge room in The California Endowment–and it was a full house. Afterward, Erik and I compared it to being in church. We were surrounded by people of the same faith, being told things we already know, and being reminded to be good. And I don’t mean that in a bad way! It never hurts to meditate on how to be better, to do more. Bitt...

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Rapini is the New Broccoli

When I tried to grow broccoli in the past I got more aphids than produce. Plus broccoli takes up a lot of room in the garden for a very small return, which is why I’ve switched to rapini instead. Rapini, according to Wikipedia, is known under a confusing jumble of names including broccoli rabe, broccoli raab, broccoletti, saag, broccoli di rape, cime di rapa, rappi, friarielli, and grelos. It’s a member of the brassica family and is...

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My Favorite Lettuce Mix

Earlier this week when I decried the sorry state of our winter vegetable garden, I neglected to mention the one big success: lettuce. We grow lettuce mixes almost every year and we’ve never been disappointed. Homegrown salad greens are much better than store bought. Plus, at least where we live, they are easy to grow. We just sow the seed directly and water them in. We thin by eating the seedlings. Judging from the crowding in the photo a...

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The Strange World of Artificial Plants

Ikea’s Fejka. On a recent pilgrimage to Ikea, I ended up staring at a large display of fake plants while Mrs. Root Simple found a replacement for our kitten-shredded drapes. Viewed from a distance Ikea’s plastic plants were realistic, though seemingly outside of any known plant genus. I found myself pondering the question of what permacultural context in which these plastic plants would be an appropriate design solution. I couldnR...

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One Secret for Delicious Soup–A Parmesan Cheese Rind

Our cats seem to sneak into every food related photo session. This is simple, but it works so very well. If you use real Parmesan cheese, like Parmigiano-Reggiano, save those rock-hard rinds. They are magic flavor bombs. All you do is add them to soup or bean dishes. Add them at the start of cooking, because they need a good long while to soften up and release their flavor goodness. They don’t make the dish taste cheesy, but rather add tha...

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A Warning About Straw

Claude Monet used straw (or is that hay?) for art. We use straw to catch chicken droppings! Straw is a very inexpensive and useful material for composting, mulching and animal bedding (we use it for all of these purposes). If you use it for mulch you’ll probably get some seeds that will germinate, but I’ve never found it to be a big problem in a small vegetable garden. I get my straw from the feed store, but you can often get it fo...

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