Our new front yard: history

November 11, 2015

Back to the Garden, front yard series, Garden Design, Gardening

.... The slope looked alive, but it did not look loved. It’s hard to admit to making a mistake, particularly when its a costly mistake, or a mistake that you’ve made publicly, or a mistake that you’ve been making for a long time. This is why people keep climbing Everest even when they see a storm is rolling in. This is why we ended up with an ugly yards full of struggling trees. The cactus, however, grew exponentially. Its position was front and cent...

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Instant Soup Stock=Happy Flavor Bomb

Mrs. Homegrown

May 13, 2016

Food

12 Comments

...ause I want to. Back in 2013 I linked to this post by our friend Pascal on making instant soup stock with foraged greens: Wild Food Soup Stock. It’s great! But foraged greens have a short season here, and lately I’ve been using a more domestic recipe from the great blog Food in Jars: Homemade Vegetable Soup Concentrate. Check them out. You’ll see the ways in which they are similar. Basically you’re just taking all the tasty, aromatic parts of soup...

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Root Simple Reader Survey Results

Mr. Homegrown

May 10, 2016

Thoughtstylings

6 Comments

...a paradoxical problem with a DIY blog. If we’re gardening or in the garage making something we’re not writing and vice versa. It’s been difficult to find the right balance. Looks like you’re all good with where we are. When we first began this blog ten years ago the standard advice was along the lines of, “people are distracted so make your posts short.” Lately, the common wisdom is that blog posts should be long and footnoted. We decided to split...

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Hoshigaki Season

Mr. Homegrown

November 26, 2013

Food, Food Preservation

9 Comments

...ime to make hoshigaki, a Japanese delicacy made by hanging peeled persimmons up in a window to dry. Hoshigaki are chewy and subtly sweet. The texture of hoshigaki is different than what you would get if you just put persimmons in a dehydrator. And if all goes right the sugar comes to the surface making it look like the fruit has been dipped in powdered sugar. If you can find them in a Japanese market they are extremely expensive. And the ones I sa...

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Choosing the Perfect Tortilla Press

Mr. Homegrown

April 9, 2014

Food

17 Comments

...2 inch press as small tortillas are used in authentic Mexican street food. Making corn tortillas is much simpler than I expected. All you do is get masa harina (a limed corn flour), mix it roughly 50/50 with water and let the dough rest for a half hour to an hour. Next, you roll the masa into little 2 inch balls and press them between a plastic bag inserted into the tortilla press. The last step is to heat them on the stove for one minute on each...

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