Mallow (Malva parviflora) an Edible Friend

February 21, 2008

...sortment of cooking ideas can be found on Of the Field, maintained by wild food author and self described “environmentarian” Linda Runyan. A Turkish blogger has a recipe for mallow and rice here. We’ve used mallow in salads, and it would also do well cooked Italian style in a pan with olive oil, garlic and some hot peppers to spice it up a bit. Malva parviflora comes from the old world–the ancient Greeks make it into a green sauce and use the leav...

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More Cargo Bike Porn

Mr. Homegrown

May 16, 2008

Bikes

4 Comments

...just in case the shit comes down and there’s no way to charge the carts. Of course by that time we’ll have ripped up the courses to plant food and Tiger will use his swing to wield a scythe....

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More on that nice rooftop garden . . .

Mr. Homegrown

May 13, 2008

Rooftop Gardening, Self Watering Containers

...us a note to say that he kept a diary about the process that you can read here, via the Daily Kos. Bruce also mentioned a few other interesting links: Humanure Composting via Feral Scholar A fiery essay, The Politics of Food is Politics via Counterpunch and A 35-Point Practical Guide for Action by Bruce himself Thanks Bruce F! And we’ll be back soon after we recover from our weekend trip to the emergency room (kidney stones–ouch!)....

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The 10 Day $25 Survival Pack

Mr. Homegrown

March 26, 2007

Preparedness

...uch as Knorr chicken and pasta dinner and Maruchan ramen noodle soup ideal foods for emergency kits. These convenience foods are also great for backpacking as they are much cheaper and often tastier than freeze dried camping foods. And Homegrown Revolution can’t resist the irony here, that if and when the “shit comes down” we’ll be using the very products that let to our own destruction. Of course, the Backwoods Home survival pack is designed for...

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Fermentation Update–Filmjölk

Mr. Homegrown

April 16, 2007

Fermentation, Food

7 Comments

...experiments have failed, and that we have not yet succeeded in contracting food poisoning. One of our most successful ferments was a Swedish milk product called filmjölk. This starter came to us as an unexpected gift. We’d never been filmjölk drinkers before, but were willing to give it a go. There are three ways to get the culture you need to produce this beverage: live in Sweden and buy a carton of it in the store, order the culture from a suppl...

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