Search Results for: label/vegetable gardening/2010/06/the-urban-homestead/2011/04/making-it

1060 results

Newspaper Seed Starting Pots

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Seeds
3 Comments
...We started our summer herb and vegetable seeds yesterday using the method in this video. It’s labor intensive but it beats having to buy pots. Happy planting . . . UPDATE: We had some problems with these and have shifted back to old plastic pots for starting seeds. Read more here....

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One Secret for Delicious Soup–A Parmesan Cheese Rind

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Food, How-to
7 Comments
...you are already using meat or bacon fat or the like in your soup, but for vegetable-based dishes, it really adds a nice touch. As to how much rind you should add, it’s kind of hard to say, since rinds vary in thickness. I don’t think it’s necessary to use a whole rind per pot–I usually break my rinds into two halves. The average chunk that goes in my pots is probably less than an inch high by maybe 3 inches long. It doesn’t really matter how much...

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Nettle Mania

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Food, Foraging, Herbal Medicine, Herbs
7 Comments
...ough, nettles pack a powerhouse of vitamins, minerals, and are perhaps the vegetable with the highest protein content (10%). At the risk of contradicting yesterday’s anti-media screed (After all, Marshall McLuhan once said, “If you don’t like that idea I’ve got others.”), we’ll end with some links to an obscure sub-genre of youtube videos, nettle torture stunts. Mrs. Homegrown could drone on about the psycho-sexual implications of these clips, but...

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Perennial Vegetables

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Gardening, Vegetable Gardening
13 Comments
...nnual”), don’t need to be replanted every spring. The best known perennial vegetable in the west is probably asparagus which, given the right conditions, will produce fresh stalks for years. But there are many thousands more perennials little known to North American gardeners that are a lot easier to grow than fussy asparagus. Unfortunately, there used to be a lack of information about edible perennials until the publication of Eric Toensmeier’s e...

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