Maintaining a Worm Bin

July 19, 2013

...y if I were selling them–I wouldn’t put eggshells or fruit pits or pumpkin seeds into my bin at all. These things just linger and are hard to sift out. Harvesting the Castings Harvesting castings is the only hard part about keeping a bin–and it’s not even hard, it’s just somewhat less than convenient. No matter how long you rest one side of the bin, there will always be a few confused worms living in the finished castings. If you bag them up with...

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Salted Spruce Tips and Pine Infused Garlic Salt

Mrs. Homegrown

July 1, 2016

Food, Foraging, How-to, Recipes

5 Comments

...and see how it goes, because you can always add more. Feline assistance in making the pine garlic salt. A Tale of Two Salts To give you some concrete examples, I made two small batches of salt today. I often make herbed salt in tiny batches that get used up quickly, because I like to experiment. The first one I made was with spruce tips. These are the fresh spring growth of a fir tree, the tender chartreuse tips which stand out in such brilliant c...

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Beans 101 (Return of Bean Friday!)

Mrs. Homegrown

March 1, 2013

Bean Fest, Food, How-to

21 Comments

...You could cook beans in pre-made stock, but what I like to do is toss the makings of stock into the pot with the beans. In the picture below you see the gleanings from my fridge and garden, ready to go into the pot. An oldish carrot, a couple of stalks of celery, half of an onion leftover from something, a garlic clove (I like more, but ran out), some red chile flakes, and a bundle of herbs. The herbs are just what is in my garden now: fennel, pa...

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A Prickly Harvest

Mr. Homegrown

August 3, 2007

Gardening

3 Comments

...nevitably end up on the kitchen countertop, not to mention the hundreds of seeds in the fruit itself). But you must respect a plant that can produce fifty pounds of fruit, not to mention edible leaves on just the three inches of rain we received in this very dry year. In the Mediterranean climate of Los Angeles, prickly pear needs no additional irrigation, needs no pesticides or fertilizers, tolerates terrible soil and produces useful food. It’s t...

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L’hamd markad – Preserved Salted Lemons

Mr. Homegrown

March 30, 2007

Fermentation, Food

3 Comments

...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 the Kasbah by Kitty Morse: 12 or more unblemished organically grown Meyer or other lemons, scrubbed Sea salt fresh lemon juice as needed Pat lemons dry. Cut a thin dime-sized piece from both ends of each lemon. Se...

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