Pooh Power!

July 28, 2007

Unlike the Hollywood fat cats we live amongst here in LaLa land, Homegrown Revolution is more likely to find ourselves in possession of a Wag™ Bag rather than a Swag bag. What’s a Wag™ Bag you ask? Here’s the snappy copy from the Major Surplus & Survival catalog: The Wag™ (waste alleviation and gelling) Bag Kit is the most complete, efficient and easy to use system we’ve ever offered. Each sealed kit contains: 1 waste bag with Pooh-Powder, 1 zip-...

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Picture Sundays: Early Morning in the Garden

Mr. Homegrown

June 8, 2014

Picture Sundays

2 Comments

...Mrs. Homegrown did an amazing job re-landscaping the backyard. She mail ordered a lot of plants from Annie’s Annuals and Perennials. In the background is the Clary sage I planted from seed that spreads like a weed. Hey Mrs. Homegrown, how about an in depth post on some of these plants?...

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Daikon Radish!

Mr. Homegrown

February 7, 2008

Gardening

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We’ve had a crappy vegetable harvest around the Homegrown Evolution compound this winter though, as you can see from the picture above, the artichokes and rosemary in the background are thriving as they always do. Here in Los Angeles, winter is usually the best season for growing things, as perverse as that may sound to folks in the rest of the US. But for us, some combination of bad timing (not getting stuff in early enough), depleted soil and c...

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Arundo dorax

Mr. Homegrown

March 3, 2008

Food, Foraging

3 Comments

My native Los Angeles and Houston, where Homegrown Evolution is in temporary residence, have a lot in common. Both are real cities, unlike the Disneyfied theme parks that New York and San Francisco have become. Both Houston and Los Angeles have lots of heavy industry and working ports. Visit the docks in Manhattan or San Francisco and you’ll find expensive restaurants and boutiques. Like the port of Los Angeles, along Houston’s Bayous you’ll find...

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Injera

Mr. Homegrown

March 7, 2007

Bread, Fermentation, Food

2 Comments

...ve said “When I hear the word culture I reach for my gun”. These days when Homegrown Revolution hears the world culture we reach for our knife and fork, since our compound’s test kitchen has been busy experimenting with the bubbling and frothing world of live cultures through the ancient art of fermentation. We revived our sourdough starter (to be explained in a future post), and cooked up a batch of the fermented Ethiopian crepe-like bread called...

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