Search Results for: label/water%20conservation/2010/06/the-urban-homestead

820 results

Pakistan Mulberry Fever

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Fruit Trees, Gardening
14 Comments
...the different angles with the orchard ladder. Then I soak ’em in a vinegar water solution and rinse and lay in flats refrigerated and finally weigh the good ones up, the not so good ones get made into delicious juice for jellies and my Jamalade with cumquats and/or habanero. So it would probably maybe still be worth it to you but know what you are maybe getting into! Again, the taste is so amazing that if I had the room I’d say it’s worth the hass...

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Adopt an Indigo Plant in Los Angeles

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Events, Gardening
6 Comments
...being relatively easy to grow. All it needs is lots of sunshine, plenty of water, and some food. As an experiment, I’ve germinated a bunch of indigo seeds and want to get the seedlings into as many people’s hands as possible! I hope to spread the wonder about the fact that color can be grown, to raise the consciousness of humanity’s original sources of pigment, and to get people to exercise their thumbs, green or otherwise! The pigment can be extr...

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Worth Doing From Scratch: Corn Tortillas

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Bread, Food
12 Comments
...from scratch is a huge amount of work and I’ve done just fine with supermarket masa harina. As I like to measure dry ingredients by weight I’ve figured out that for enough tortillas for four people you need to mix 250 grams of flour with 300 grams of water. Cook as many tortillas at once as you can. I can do three at a time on our stove. Cooking one at a time takes forever. Keep a bag of masa harina around and you’ll be ready for any tortilla eme...

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Making Tofu From Scratch at the Institute of Domestic Technology

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Food, Food Preservation
6 Comments
...s were ground up in a blender and the slurry was boiled in a pot with some water. The mixture was poured through a cloth to produce soy milk. The cloth was gathered up and squeezed to get out every drop of milk. Nguyen showed us three different ways to create blocks of tofu with everything from a simple colander to a plastic tofu kit, to a beautiful Japanese wooden tofu form. The next step was to coagulate the soy milk using nigari crystals (avail...

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Is Purslane the New Kale?

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Food, Foraging, Gardening, Vegetable Gardening
29 Comments
...in unappetizing locations: usually the gutter (I think it needs a bit more water than what falls naturally from the sky here). You can eat the whole plant: stems and leaves. It has a salty and slightly lemony flavor reminiscent of New Zealand spinach. There’s always a huge bin of it at Super King, our local Armenian supermarket. In Armenia it’s gathered in the wild and used either raw in salads or lightly sauteed. There’s even a World Cup tie-in....

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