Creating a Moon Garden

July 17, 2014

...l landscape means less reliance on lighting. As I’ve blogged about before, artificial light is not good for us or for wildlife. That Bornstein considers the sound of leaves in the wind at night, should give you an idea of her appreciation for detail in garden design. And it’s nice to know that after we go to sleep our gardens can provide food and shelter for the creatures of this earth that work the night shift. Angelinos should check out the NHM’...

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Have you ever wanted a uniform?

Mrs. Homegrown

July 21, 2014

Miscellaneous

90 Comments

...June Cleaver. And let’s face this: Just as the Constructivists, a bunch of arty intellectuals developed many of their design concepts around their notions of the nobility of work, I–a keyboard-pecking “knowledge worker”–also fetishize the symbols of manual work, like aprons. (And I’m not alone– witness the artisanal axe.) I’d like to make this dress in several versions, from a lightweight sleeveless form for summer, to a sturdy workday version, to...

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Flowers from Vegetables

Mrs. Homegrown

July 22, 2014

Gardening, Permaculture, Vegetable Gardening

12 Comments

...the birds will move in. Of course this means that I’m “wasting space” and making my garden “unproductive” but the rewards outweigh any inconvenience. New gardeners are often surprised to see what amazing flowers different vegetables make. People with no connection to food plants whatsoever may not even know that vegetables make flowers, so it’s fun to show them a carrot flower, a squash blossom, a bean flower. My new favorite garden flower comes...

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Get Baking and Share the Loaves

Mr. Homegrown

August 7, 2014

Bread, Food

10 Comments

...eepens flavor, allows flexibility in your baking schedule and can help a hearth loaf hold its shape in the oven. Are you beginner? Make your bread in a loaf pan. It’s a lot more forgiving than trying to shape a boule. Use a tip sensitive thermometer to determine if your rye bread is done. Baker didn’t discuss the exact temp, but I shoot for 210°F. For wheat loaves let color be your guide–you want just short of burnt. Baker said that most beginning...

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Virtuosic Bread Shaping

Mr. Homegrown

August 8, 2014

Bread, Food

5 Comments

...al many different Markook shaping techniques. Here’s a pillow free version making the rounds on Facebook: Post by Akhilesh Sharma. Back to learning a difficult skill. In the case of shaping dough it’s often best to practice with a sacrificial lump of flour and water that you’re not going to eat. It takes the pressure off and you’re free to try and try again. This applies, of course, to many other skills. Once you get the basic motion down, than it...

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