Anagallis monellii : A New Favorite

...tough and cheerful, and the blue contrasts well with our profusion of volunteer California poppies and Calendula. Basic factoids: Grows about 10″ tall and spreads up to 20″, low water, likes rich soil, blooms most in full sun, can be propagated from seed, self-sows. It blooms for a long time–spring through fall, in frosty climates, that is. We’ll see what it does here in the winter. We bought ours as seedlings from Annie’s Annuals, which is pricey...

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Josey Baker Bread: One Bread Book to Rule Them All

...hole grain section of the book. Like Baker, I believe that a lot of people self-diagnosing themselves as gluten intolerant might just be allergic to mass produced supermarket bread. Baker’s Dark Mountain Rye is an example of how whole grain bread should be made and it’s and easy to bake. In addition to the conventional breads Baker covers, there’s an interesting method of baking pizza in a home oven, a gluten free loaf that I’m going to try and so...

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Saturday Linkages: A Close Shave, Building Codes and Protected Bike Lanes

.../gardenprofessors/2014/06/02/another-close-shave/ … Building Codes and the Self Built Mortgage Free Home http://wp.me/p4fosC-fx Can These $20,000 Houses Save the American Dream http://tinyurl.com/o8vp8a8 Nancy Luce and her chickens: http://poultrybookstore.blogspot.com/2014/06/nancy-luce-and-her-chickens.html … Protected Bike Lanes Make the “Interested But Concerned” Feel Safer Biking http://usa.streetsblog.org/2014/06/05/protected-bike-lanes-make...

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Wild Food Lab: Foraging Taken to the Next Level

...an find out about the classes through the Los Angeles Wild Edibles and and Self Reliance Meetup) where, in the middle of a hot, dry field in Southern California they proved you can still find abundant and tasty edibles. At this time of year that food comes mostly in the form of seeds. Pascal and Mia created, on the spot, a weed seed power bar, mustard and a few other wild seed enhanced foods. Not an LA local? The Wild Food Lab website will give yo...

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An Ancient Quince Recipe

...year we got about three pounds. Some of the fruit gets sunburned (note to self–put up some shade cloth next year!). But I’ve been able to cut out the browned part. Each year the question comes up as to what to do with the fruit. You can eat Karp’s Sweet quince raw, but the texture is still quince-like, which is to say somewhat gritty and course. And each year I promise I’ll pick up a copy of Barbara Ghazarian’s comprehensive book Simply Quince ,...

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