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All Blog Posts Tagged 'raw' (10)

Fast Fresh Tomato Sauce

This sauce lets the beauty of a freshly picked tomato, grown for flavor, not ability to travel, shine through.  It's easy to make--if you're a ninja you probably don't even need a cutting board--and keeps your kitchen cool to boot.…

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Added by Kirsten Madaus on July 17, 2013 at 11:09am — 1 Comment

Anyone ever use milk to give tomatoes an emergency calcium infusion for blossom rot?

A couple of my Better Boy tomatoes show blossom rot, but not the blossoms. After talking with the organic farmer we buy our eggs and organic plants from at the farmers market saturday and they recommended adding old milk to the container at the root level for an emergency calcium infusion. I had about a 1/2 gal of sour raw milk, added 1/2 gal of water and poured the mixture on the soil  under the mat, some roots are under the mat at surface level and down into the root system. They also…

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Added by John F. Houpt II, PhD on June 11, 2013 at 12:08pm — 3 Comments

A Raw Menu

We're experimenting with raw foods and decided to create a raw food menu to share with others. The food is very tasty and worth trying! It consisted of appetizers, a main course and double desserts.

Below: Appetizers (Cucumber wraps with veggies), Main course (Gazpacho soup with corn, avocado and coconut cream) and Desserts (homemade cacao ice cream and a watermelon fruit bowl topped with fresh honey). Check out our …

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Added by Gabriela on July 16, 2012 at 2:30pm — No Comments

RAW LIVING, GLUTEN FREE

I'm so excited to have found a source for GLUTEN FREE HULLESS OATS. I sprout and dehydrate and make my own raw, living oat flour. This is one of the many wonderful ingredients in some of my treats.  Yummmy!

 

The Cafe is Open....

 …

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Added by Rawfully Tempting (Barbara) on May 28, 2011 at 4:17am — No Comments

How to Make Homemade Sprouts

IMG_0914

 

In my quest to make as many foods from scratch as possible, including bread, jam, and herbs for cooking and tea, I…

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Added by Lisa Fine on March 23, 2011 at 3:53pm — 1 Comment

Making Fresh Cheese

My friend Donna has been making fresh cheese for ages. This go-round I asked to join in. Like so many things which previously seemed complicated, I was surprised at how simple the process is. Separate the curd from the whey, strain, compress or age, and you've got a perfect example of the subtle beauty of mild cheese.
Donna most often…
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Added by Rachel Brownlee on October 11, 2010 at 8:31pm — 4 Comments

Kefir

There are these magic little colonies of micro-orginisims called kefir grains. They are literally teaming with life, and have the ability to transform milk into a…
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Added by Rachel Brownlee on September 29, 2010 at 9:00pm — No Comments

Chilled Garden Carrot and Ginger Soup

After harvesting all of our carrots yesterday in the lovely 94 degree heat, I began having visions of cold soup. Jumping into cold soup. Splashing around in cold soup. Pouring cold soup over my head.
Things didn't go that far, but the soup was indeed born, indeed cold, and highly refreshing. With some lamb stock waiting in the freezer, the rest was truly a breeze. An icy,…
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Added by Rachel Brownlee on August 5, 2010 at 5:00pm — 1 Comment

Tasty Summer Smoothy Pops!

What to do with Creme Fraiche? Make frozen treats!

Our family often drinks smoothies for breakfasts on the go. I take the leftovers and pour them into popsicle molds as a nutrition-packed treat in the afternoons that I can feel good about. The sugar content is offset by the fat, fiber and protein so it ideally enters the system more slowly. Here's my recipe:

Smoothie Pops

In a blender, put in the following and blend til smooth:

2 cups of…

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Added by Sunshyne on July 16, 2010 at 2:28am — No Comments

Beet Vichyssoise

Some reasons to make this:


1. A beet bomb just went off in the garden


2. Today is milk pick-up day, (fresh, raw milk, beckoning a dish featuring it's loveliness)


3. To enjoy one of the most shocking colors in nature


4. A cold, and refreshing meal for a heat…
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Added by Rachel Brownlee on July 7, 2010 at 8:00am — No Comments

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