Plum Lemon Tomato Power’s Heirloom Tomato

July 18, 2007

...1,840 confirmed cases of food-borne illnesses in domestic tomatoes. Again, urban homesteading revolutionaries, GROW YOUR OWN! We found that label and it’s a tomato called “Power’s Heirloom”. Here’s how the Seed Saver’s exchange catalog copy describes it, “First offered in the 1990 SSE Yearbook by Bruce McAllister from Freedom, Indiana. His seed originated in Scott County in southwest Virginia over 100 years ago. Heavy yields of 3-5 oz. yellow past...

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LA Master Food Preservers at the Hollywood Farmers Market

Mr. Homegrown

January 3, 2014

Events

2 Comments

...Starting this Sunday, January 5, and every first Sunday of the month, the Los Angeles County Master Food Preservers will have a table at the Hollywood Farmers Market. Stop by to ask a food preservation question or watch a demo (preserved lemons this Sunday). I’ll be in the booth wearing my MFP hat. Hope to see some of you there!...

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How to make your soup wonderful: Wild food soup stock

Mrs. Homegrown

March 26, 2013

Food, Food Preservation, Foraging, How-to

6 Comments

...n Outdoor Skills, and I like to go there to check out a section called the Food Lab, where they talk about food products they’re experimenting with, and give how-to’s. A few months ago Erik brought home a beautiful bouquet of nettles. I decided to try one of the Food Lab projects that intrigued me — Wild Food Soup Stock Preserved with Salt. This is no more than a bunch of finely chopped vegetables, herbs and greens (wild or not) mixed with plenty...

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Food Fight

Mr. Homegrown

October 30, 2008

Thoughtstylings

...Ron Kind to reform the last farm bill. While the California-centric local food movement portrayed in Food Fight can easily be dismissed as an elitist lifestyle for the wealthy, (it ain’t cheap to dine at Chez Panisse, any of Puck’s eateries or shop at farmers markets) Food Fight makes the case that we all pay a hidden cost for cheap processed supermarket food, namely obesity, diabetes and a host of other nutrition related maladies. For more infor...

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Loquat season is here!

Mrs. Homegrown

April 28, 2014

Foraging, Fruit Trees

51 Comments

...in stores. We’ve tried to figure out things to do with them, but they defy preservation because they are made mostly of water. They are also small, have skins which are impossible to peel (you just eat the skins), and large pits, all of which makes processing difficult. Yet they can be really tasty. The best ones taste a little like citrus honey and have a nice floral fragrance. Their light, watery flesh is refreshing on a hot day (If anyone has f...

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