Backwoods Home Magazine

December 25, 2006

...is rural off-grid living, every issue has something to offer for the urban homesteader. The current January/February issue features a detailed article on how city dwellers can maximize their vegetable production in small spaces. Even the article on running a cattle ranch has the side benefit of letting us all know where our food comes from, and the challenges of running a family farm, “Jessica Troxel has donned a plastic sleeve, greased it with mi...

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Make Your Own Damn Cheese

Mr. Homegrown

February 7, 2007

Food, Recipes

10 Comments

...mes it works and sometimes it doesn’t even with the calcium chloride. Milk labeled “ultra-pasteurized” will definitely not work. Now pasteurization is for wimps and worry warts. All of the tainted milk scares in the past few years have been with pasteurized milk. Those factory farm dairy cow concentration camps out there that produce most of the milk in this country figure that they don’t have to be clean since they are pasteurizing everything. Fo...

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Nitrogen Deposition

Mr. Homegrown

January 26, 2007

Vegetable Gardening

...ation chief Gloria Jeff for insisting that those trucks must keep moving and doing everything she can to keep LA the smog-spewing auto-addicted poster child for bad urban planning. So Gloria-will you be joining us for salad tonight? Don’t bother bringing any dressing....

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Loquat Season

Mr. Homegrown

April 8, 2007

Food, Foraging, Gardening

3 Comments

...ces, the parkway and people’s front yards making them prime candidates for urban foraging i.e. free food. The tree itself has a vaguely tropical appearance with waxy leaves that look like the sort of plastic foliage that used to grace dentist office lobbies back in the 1960s. In short it’s a real tree that looks fake with fruit that nobody seems to care about. The loquat tree invites considerable derision from east coast types. Blogmeister, extrem...

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Make a Sourdough Starter

Mr. Homegrown

March 9, 2007

Bread, Fermentation, Food, Recipes

24 Comments

Every damn urban homesteader ought to have a sourdough starter living on their countertop. It’s easy and here’s how we do it around the Homegrown Evolution compound: 1. Get yourself a glass or ceramic container with a lid. It should be able to hold at least three to four cups of starter. Don’t use metal. 2. Put into this container one cup of white flour and one cup of lukewarm water and stir until mixed. Put it in a warm place. We use the top of...

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