Homesteading for everyone
Cilantro, a fast growing annual has a lifespan of between 2 months to 3 months and provides a pop of brilliant green to various dishes, and the flavor is one often associated with many Asian, Indian, Mediterranean and Mexican dishes. Known by various names such as Chinese parsley, Mexican parsley, and coriander and among Indian… [read more]
Are you prepared for a power outage? A power outage could happen at any time due to weather, accidents, terrorism, or any other innumerable possibilities. Outages can last from a few minutes to a few days and even weeks. It is hard to imagine what life would be like should the power go out for… [read more]
Peas are a delicious and easy to grow food suitable for almost any garden or homestead. There are many types and varieties of peas that may fit in well with your garden plans. You can choose from dwarf or vining varieties, snow, sweet, or snap peas, edible or inedible pods, quick harvesting or longer, sweeter… [read more]
Most people roast their red peppers whole in the oven or over a grill, and then leave them in a plastic bag to sweat before removing the skins. I have done my peppers a different way so at to: eliminate the use of plastic reduce the amount of electricity used in turning on a big… [read more]
It’s an age-old debate, and likely one that you’ve found yourself engaged in with old fashioned canning enthusiasts and new-age canners alike from time to time. Do you need to sterilize your canning jars? The short answer…. most of the time. But if you’re unsure of whether you need to sterilize – or how, exactly,… [read more]
If you have a backyard garden in one of the warmer growing zones, you’ve likely been left scratching your head a time or two over corn smut. This disease is a fascinating – albeit troublesome – beast, found typically in small, urban gardens instead of in large, commercial productions. This disease appears on the ears,… [read more]
Peeling garlic can be a sticky, tedious task. The husks are often evasive and the more you handle garlic, the harder it is to work with. Once those garlic oils get between your fingers or under your fingernails it’s easy to feel defeated. But with a few simple tricks, you can take your garlic prep… [read more]
When you have grown a herb garden, you are naturally keen to use your produce to make those long lazy afternoons around a grazing table memorable and what better way to use up your homegrown coriander, mint and a lemon from the home orchard than for this recipe. We all know about pesto made with… [read more]
There’s nothing quite like a crunchy bay leaf to lend a savory flavor to your soups, stews, or stir fries. If you’re familiar with growing herbs and are looking for a more challenging option, you might want to consider growing the bay leaf plant. Also known as bay laurel, sweet bay, and laurel, this plant… [read more]
There is no rushing the making of caramelized onions as it is a reaction that occurs when pyrolysis occurs – the word comes from the Greek meaning fire (pyr) and separating (lysis). When the onion is heated, the cells within the onion containing the plant sugars – the polysaccharides and disaccharides – undergo a change… [read more]
