HOMEGROWN celebrates the imaginative, passionate people living HOMEGROWN
-
Heather Christensen-Branson
- Female
- North Hollywood, CA
- United States
- Share
- Member Blog Posts
- Discussions (1)
- Events
- Groups (3)
- Photos (2)
- Photo Albums
- Videos
Heather Christensen-Branson's Groups
-
Food Preservation
75 members
-
LA HOMEGROWNers
25 members
-
Urban Gardeners
128 members
Heather Christensen-Branson's Discussions
Heather Christensen-Branson's Page
Latest Activity
You could try ladybugs to combat the aphids. I know a lot of strawberry farmers who use them
Second planting
I am like you, I live in an apartment. We have a front porch that has become our "farm" We are utilizing the Square Foot Gardening method to grow as much as we can in the little bit of room we have. If you have a porch a raised bed may be the way ...
Gardening in the city is where it is at! Small spaces, roof gardens, window boxes. Talk about your methods. Share your stories. Grow your knowledge.
Profile Information
- What Kind of HOMEGROWN are You?
- Earth Mama
- A bit about me:
- We are a large family living in the big city. We own and work our micro farm Tiny Acres ( yes we named our front porch, what you name you are invested in) Through the works of The Urban Homestead, Square Foot Gardening and tons of online research we are becoming self sufficient in the Big City and do consider our selves Urban Homesteaders. We are deep into vericomposting.
As we were already bread makers and from scratch cookers we are looking into homebrew.
- Latest greatest meal cooked at home:
- Falafel and greens pitas
- Currently reading
- Cradle to Cradle, The Urban Homestead, Square Foot Gardening, Hot flat and crowded.
- Currently listening to:
- more more just in mp3 form
- My latest DIY project:
- Raised Beds for farming.
- Web site I recommend
- http://tinyacresmicrofarm.com
Heather Christensen-Branson's Photos
Comment Wall (1 comment)
- At 6:08pm on April 5, 2009,
Karoline ( Kory) Muniz said…
- Well hey back. Thanks for the invite to your apartment top pot luck. it was fun. I have some cool food hand outs i give out @ my class that you could give your neighbors next time.if you wish.
Much green love, Kory
Links
Living HOMEGROWN
Badge
Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
© 2009 Created by HOMEGROWN.org
