HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

All Blog Posts in The Stew (1,697)

The produce is coming fast and furious, and from all sides.

That glorious eggplant shown in the first photo got me ruminating--if all you know how to do with an eggplant is to make Eggplant Parmesan, what do you do when you get several each week, every week, in midsummer? With that in mind I reached out to my fellow food…

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Added by Kirsten Madaus on August 4, 2015 at 7:00am — No Comments

Timing for Fall/Winter Crops

            Despite Steve Soloman’s recommendation to leave half of Pacific Northwest  garden beds for fall/winter crops, I have always struggled with the timing.  Seeds planted after the Summer solstice never grow well, if they germinate at all. Plants put in later do not thrive; they know that my energy is pulled off, towards the new school year, when September begins. And, if I do get the sowing times correct, there is never a real space for the plants in late July, when they have to be…

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Added by Charlyn on July 29, 2015 at 4:48pm — 1 Comment

How to Eat Local--on the road!

Once upon a time a family left their little house in Ohio and headed West to see some sights. Abraham Lincoln sites. Laura Ingalls Wilder Sites. Natural wonders like the Badlands, the Tetons, Old Faithful and Glacier. The Miracle of America Museum.…

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Added by Kirsten Madaus on July 23, 2015 at 7:48pm — 2 Comments

Chinese Dumpling

    Dumplings, also known as dumplings, formerly known as "Jiao ear", is the ancient Chinese traditional pasta, 1800 years have elapsed since the history. Jiaozi is popular with the majority of the people of China, in most parts of northern China [1] the annual Spring Festival will eat food festival, in many provinces and cities also have the habit of eating dumplings on the winter solstice day, southern area is also generally have dumplings this food. Is invented by the Chinese Eastern Han…

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Added by Dylan on July 22, 2015 at 10:07pm — No Comments

Hamburger is the ancient Chinese

   "Hamburger is the ancient Chinese "meat sandwiched steamed" for short, one of the characteristics of Han nationality in Shaanxi province Chinese food. Shaanxi Province using Baiji steamed "wax juice Rouga Mo", Baoji Xifu meat smell of urine clip steamed meat smell of urine - put vinegar), Tongguan Tongguan hamburger (Baiji steamed with different, steamed brown appearance, clear stripes and inside is layered, cake body swell, crisp skin and tender, home fire power, edible when temperature…

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Added by Dylan on July 16, 2015 at 10:39pm — No Comments

Returning from vacation to Pink Pickled Peppers

Why is it that recovering from vacation can be as much an undertaking as going on vacation? The mountain of dirty laundry I unpacked was replaced by a mountain of weeds that exploded while we were gone. [The weeds didn't go in a pile by the washing machine though.]

As a gardener I…

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Added by Kirsten Madaus on July 15, 2015 at 11:24am — No Comments

Is recycling water plumbing safe?

Today, we live in a world in which even the most common, and most necessary resources are considered to be a luxury. For ages now, humanity has grown and prospered, but in this rapid, relentless and unstoppable progress, nobody remembered to consider at what cost, this leaps forward comes. Things that our ancestors took for granted for centuries, have now became scarce and invaluable, but it is exactly for this reason that today, we need to rationalize our exploitation of natural goods and…

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Added by Sophie Andersen on July 13, 2015 at 1:33am — No Comments

Medicinal Herbs: 101

Growing up, my city (Portland, Oregon) was all about natural healing. Yes, we still went to the doctors with a fever and yes we still took antibiotics as needed, but the first steps were usually herbal/natural remedies. More than that, it was about maintaining good health to try and avoid illness all together. Your garden is a pretty powerful pharmacy believe it or not, and you don’t need a prescription for these meds!

 …

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Added by Kara Thibault on July 10, 2015 at 12:03pm — No Comments

Young & Green: Kristal on Sautéing Veggies & Conquering Fears

You’re reading Young & Green, the group blog written by participants of GrowNYC’s Youthmarket. This network of urban farm stands is operated by neighborhood youth, supplied by local farmers, and supplies communities throughout…

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Added by HOMEGROWN.org on July 10, 2015 at 10:49am — No Comments

Boiled Blood Curd

Boiled Blood Curd , said Mao xuewang, a famous Chinese snack, which belongs to the Kawana Nanouchi, duck blood ingredients for the production, Mao xuewang cooking skills to cook food, the taste is spicy flavor. Mao xuewang is the specialty of Chongqing City, this dish is raw xuewang now hot to eat, hence named Maoxue Wang, Mao xuewang's fame has been leading the army of Sichuan, swept on the both sides of Changjiang River. Spicy temptation of traditional Maoxue Wang of improvement and…

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Added by Dylan on July 8, 2015 at 10:25pm — No Comments

Party in the CSA**

The CSA is in full swing and we are eating local produce morning, noon and night.



I look at the box as inspiration, challenge, and opportunity.



A recent weekend breakfast was Swiss chard and potato hash topped with fried eggs, along with backyard berry and kale smoothies.



At lunch the other day I looked around while I sipped my PB, banana and kale smoothie. My daughter polished off a leftover of pork and Napa cabbage in miso sauce. My son ate pinwheel…

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Added by Kirsten Madaus on July 3, 2015 at 8:30pm — No Comments

Korean kimchi

Korean kimchi is one of the most representative of South Korea's traditional dishes, but also a typical fermented food. South Korea is located in the high latitude of South Korea because of the long winter, the weather is very cold, the growing season is short, every winter, the South Korean housewives have to prepare food for the family. When will the autumn Chinese cabbage, cucumber and radish and other vegetables to be preserved, so the winter when each and every family has a variety of…

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Added by Dylan on July 3, 2015 at 2:18am — No Comments

JULY Seed Planting Guide for the US by Region

Thrilled to share our recent SEED PLANTING GUIDE
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Added by Marianne Smith on June 29, 2015 at 2:03pm — No Comments

Lots of color in the kitchen! Beet Hummus, Grilled Kohlrabi Chips, and Zucchini Pancakes

My first time having success growing banana peppers! I love 'em in sandwiches and on pizza so every year I plan to put them up as pickled peppers. Usually my plants produce a single pepper at a time, though, so I add them to Layered Summer Vegetable Appetizer (recipe here:…

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Added by Kirsten Madaus on June 28, 2015 at 10:30pm — No Comments

Young & Green: Katia on Seasonal Eating and Fresh Herb Popsicles

You’re reading Young & Green, the group blog written by participants of GrowNYC’s Youthmarket. This network of urban farm stands is operated by neighborhood youth, supplied by local farmers, and supplies communities throughout NYC with…

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Added by HOMEGROWN.org on June 26, 2015 at 9:00am — No Comments

Crayfish,Do you konw ?

Crayfish (scientific name: Procambarus clarkii): also known as crayfish, red crayfish and freshwater crayfish. The shape of a shrimp and a hard shell. Adult body length of about 5.6~11.9 cm, dark red, part of the shell is nearly black, the back of the abdomen has a wedge of stripes. Young shrimp body is a uniform gray, sometimes with a black ripple. Long narrow. Mesh like crustacean central gap is not separated, with obvious shell particles. The amount of lateral spine or Kendo sword tip…

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Added by Dylan on June 25, 2015 at 4:19am — No Comments

Kirsten dreams of beet greens, fat carrots and sweet black raspberries**

My eyes lit up when I spied the beet greens descending into my crate at farm share pick up this week. The greens were attached to beets [which I tolerate] and as soon as I got home & took a photo I quickly cut them off and stored them separately. Greens last longer when…

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Added by Kirsten Madaus on June 21, 2015 at 3:26pm — No Comments

Sometime great meals don't make it onto the blog, and sometimes non-farm share recipes do.

I consider it a personal challenge to use or put up the contents of the CSA farm share box before the next pick up. We get a large share and some weeks it's a breeze (hello, August) while other times of the year it can be arduous (hello, June). I find it particularly hard…

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Added by Kirsten Madaus on June 14, 2015 at 1:11pm — No Comments

Home Invaders: Getting Rid of Household Pests

With the arrival of warmer days, many of us struggle with persistent and uninvited guests, namely ants, cockroaches and mice. They begin to collect the food for the winter, and our home is their favourite destination.

Cockroaches

The cockroaches in…

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Added by Sophie Andersen on June 11, 2015 at 7:00am — 3 Comments

DIY Study Group: Botany 101

Hello all,



A few years back, I organized a DIY permaculture study group, for serious students who couldn't afford an official course. It was great fun, we all learned a lot, and I enjoyed the way that leading the group challenged me in my own studies. Now I am interested in doing the same thing for botany!



I am an avid learner, and a total plant geek. I didn't go to college, so all of my education has been at home-- with good books, web resources, and self-made homework,… Continue

Added by Calamity Jane on June 7, 2015 at 7:12pm — No Comments

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