Of Gnomes and Peak Oil

...of canned tomatoes. At any given moment, there may be a dozen cases in the store, but that inventory is constantly being replenished with the money the customers pay for the cans they remove, and the more tomatoes that customers buy, the bigger an inventory the store will carry. Paracelsus uses a more poetic metaphor. Instead of ordering shipments of tomatoes, it’s our task to command gnomes, The earth is filled by gnomes even to its center, creat...

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Dramm’s Breaker Nozzle: My Favorite Watering Implement

...s we’ve gone through since we bought this house fifteen years ago. Big box store watering widgets seem to last just a few weeks before heading to the landfill. I think I’ve found a solution. During the Garden Blogger’s Fling I attended back in June there was a demo by a Dramm Company representative. What impressed me most at the demo was Dramm’s simplest products, the Heavy-Duty Aluminum Water Breaker Nozzle combined with their Aluminum Shut-Off V...

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What I’m Growing this Winter

...n the recommendation of Franchi’s West Coast distributor The Heirloom Seed Store, who had a booth at this year’s Heirloom Exposition. The owners of the Heirloom Seed Store, who run a farm in the Santa Cruz area, raved about this particular chicory. It’s a large-leafed variety that can be used in a salad or cooked. Radicchio and Chicory Mix: “Misticanza di Radicchi” I’ve never gone wrong with Franchi’s salad mixes. The best damn salads I’ve ever ha...

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Ten Uses for Palm Fronds

...nds can be made into creepy masks. Get good at this craft and open an Etsy store. 2. Make a roof. Weave them together and you’ve got the perfect roof for your tiki hut. Warning: you’ll need a lot. 3. Make a low quality mulch. Using palm fronds as mulch is somewhat controversial. The stuff takes forever to break down. Our arborist told me that some conventional citrus growers use palm frond mulch specifically because it takes forever to break down....

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How to Make Stock

...along with the bones. Roast all of this in a roasting pan in an oven set to 400F for around 40 minutes. You want it to brown but not burn. Transfer the meat and veggies to a soup pot. See if you can deglaze the roasting pan and transfer all those tasty little brown bits to the pot, too. Add water to cover all the bones. Maybe add a cup or so of red wine. Add lots of peppercorns. Add a bay leaf or two. And salt. Bring this to a boil and then reduce...

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