Search Results for: label/cooking/2010/06/the-urban-homestead

545 results

Apron Contest Winner

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Miscellaneous
...ourse. She even makes her own recipe books of tasty treats. In addition to cooking she notes, “I am also in printmaking, so this apron can come with me to my art classes to make the bindings for the recipe book for the recipes that Apron and I were JUST working on! It is an artistic, apron-centric circle of life.” Congrats, Katie. I’ve got a batch on jam on the stove, so I’d better finish this post and get to canning. I’m putting on my apron now…....

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Prickly Pear Fruit Chips

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Food, Recipes
15 Comments
...en drying either since there’s not enough air flow and you run the risk of cooking rather than dehydrating. A dehydrator, either electric or solar, is a great investment if you’ve got food to put up. When the prickly pear fruit has a leather-like consistency, enjoy. You swallow the hard seeds, making prickly pear fruit somewhat an acquired taste for some. Chumacero also mentioned that the young pads, “nopalitos” in Spanish, can also be dried for l...

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Interview With Apartment Gardener Helen Kim

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Gardening, Herbs
1 Comment
...shed mint. The okra plants are going great guns and I’m looking forward to cooking something non-slimy with them! … but I still haven’t gotten around to making any tea with the lemon verbena… HE: We heard that some of the plants have a special significance for you HK: Yeah, shortly after I moved in, my grandmother died and I inherited some of her plants–mostly succulents. So when the building manager told me I’d have to remove all the plants, I ki...

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Moldy Grapes!

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Fermentation, Food
13 Comments
...elf!]. I found a recipe attributed to Sally Fallon which called for no pre-cooking at all, just pickling in whey and salt. I saw others that recommended pressure canning and I don’t have a pressure canner. What I ended up doing was blanching the grape leaves before I pickled them, hoping that would soften them up some, but not so much that they would disintegrate when rolled. I was sure to only pick the youngest, freshest leaves. I should have don...

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Mallow (Malva parviflora) an Edible Friend

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Food, Foraging
23 Comments
...green. Both the leaves and the immature fruit are edible. An assortment of cooking ideas can be found on Of the Field, maintained by wild food author and self described “environmentarian” Linda Runyan. A Turkish blogger has a recipe for mallow and rice here. We’ve used mallow in salads, and it would also do well cooked Italian style in a pan with olive oil, garlic and some hot peppers to spice it up a bit. Malva parviflora comes from the old world...

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