Search Results for: label/fruit/2010/06/the-urban-homestead

641 results

Roundup

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Thoughtstylings
1 Comment
...n store bought foods is yet another reason to grow your own vegetables and fruit if you can. As far as weed control goes, there are some weeds such as crabgrass which are very difficult to deal with, and Roundup used to be SurviveLA’s last-resort option. Fortunately there are alternatives. First of all we are mulching much more than we used to. Newspaper topped with leaves and twigs seems to work great, and the newspaper takes much longer than one...

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Greywater Precautions

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Water Conservation
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...general for heath reasons, but greywater is fine for edible plants such as fruit trees where the crop is far from the ground and the risk of direct contamination by contact with contaminated water is low. Do not apply greywater to lawns (lawns are evil anyways) or to the foliage of any plant as this can cause a microorganism growth party. Remember that greywater is treated by moving through soil. Greywater tends to be alkaline, so avoid using grey...

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Pee on your Compost

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Composting
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...s easiest to apply to non-food crops, though it’s perfectly safe to use on fruit trees and bushes. Applying it to root crops is more controversial, and frankly seems like a practice best left to hippies, so if you try this at least cease application at a respectable interval before harvesting. There is even a book called Liquid Gold on the subject of pee as fertilizer and the ever more resourceful Europeans have developed a number of urine diverti...

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L’hamd markad – Preserved Salted Lemons

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Fermentation, Food
3 Comments
One of the big problems with citrus trees is that you get a whole lot of fruit all at one time. There are two ways to deal with this–share the harvest and/or preserve it. Homegrown Revolution has done both this week by mooching some lemons off of a friend’s tree and preserving them by making one of the essential ingredients of Moroccan food, L’hamd markad or preserved salted lemons. L’hamd markad is easy to make. Here’s a recipe from Cooking at t...

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Daikon Radish Pickles

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Fermentation, Food
13 Comments
...We fished out the first slice, sniffed it and eyeballed it like curious but frightened monkeys. An uninformed and vague discussion of botulism followed. Finally the gauntlet was thrown down, and the challenge could not be ignored: are we wimps or are we homesteaders? So we ate of the fruit. Or one of us did. The other stood by ready to dial 911. Yum! Our pickled daikons are salty and garlic-y and firm, and taste a lot like a good garlic dill, only...

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