Monthly Archives: May 2016

Getting More From Morels

Posted on May 15, 2016 by NearlyHomeGrown.com

In mid-April I had to concede defeat in my attempt to grow morel mushrooms and turned my attention to procuring dried morels instead.  After a lot of price shopping I decided to try LifeGourmetShop.com and while I waited for my … Continue reading →

Posted in Food Preparation, Morel Mushrooms, Mushrooms, Pro Tip, Thrift | 1 Comment

22+ Reasons to Love Stone Barns Center

Posted on May 8, 2016 by NearlyHomeGrown.com

There are many more reasons to love the Stone Barns Center for Food & Agriculture than the 22 that inspired this post, so after you have finished reading here, click on over to their site and see what the + … Continue reading →

Posted in Community Supported Agriculture, CSA, Dan Barber, Farms, Food Preparation, Jack Algiere, Recipe, Resources, Stone Barnes Center for Food & Agriculture, Sustainable, The Third Plate | Leave a comment

WNGD

Posted on May 7, 2016 by NearlyHomeGrown.com

Time to break out your trowels and seed packs but don’t bother with the gloves, it’s the 12th Annual World Naked Gardening Day! Whether you see this day as an opportunity to celebrate noted, nude gardeners such as Adam and … Continue reading →

Posted in Garden Humor | Leave a comment

Seeing Red (And Green)

Posted on May 1, 2016 by NearlyHomeGrown.com

Today’s garden science lesson:  pill bugs can produce offspring up to 3 times per year and they like strawberries.  Not all of the strawberries, of course, just a pill bug sized sampling of each. I picked berries between the intermittent … Continue reading →

Posted in #NoFilters, Backyard Gardening, Pests, Raised Bed Gardening, Square Foot Gardening, Strawberries, Sugar Ann Snap Peas, Sustainable, Urban Farming | Leave a comment

Let Them Eat Bread

Posted on May 1, 2016 by NearlyHomeGrown.com

Naturally leavened (ie. lacto-fermented) bread is believed to share a timeline with agriculture itself, dating back to the Neolithic age. Modern bread is an entirely different end product as a result of divergent ingredients, chemical reactions, processes and cooking methods.  … Continue reading →

Posted in Bread, Food Preparation, Natural Fermentation, Slow Food, Sustainable | Leave a comment