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Heath
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All workshops will be conducted in the Silver Lake/Echo Park area of Los Angeles. You'll get a map upon registration.
There is a $20 cancellation fee for all workshops.
Go to
All workshops will be conducted in the Silver Lake/Echo Park area of Los Angeles. You'll get a map upon registration.
There is a $20 cancellation fee for all workshops.
Go to http://www.homegrownevolution.com/2009/08/homegrown-evolution-summer-wo...
location??
August 16, 2009 from 11am to 2pm
California is considering legalizing simple ways to reuse your shower and washing machine waste water. But legal schmegal! Why wait? In this hands-on workshop we will hack the washing machine and send the greywater out to the garden. We'll detail ...
- Summer Fruit Tree Pruning on August 23, 2009 from 2pm to 4pm
- D.I.Y. Greywater: Hack Your Washing Machine on August 16, 2009 from 11am to 2pm
- Permaculture Design Intensive with Darren Doherty (Oct 2009) on October 2, 2009 at 12pm to October 4, 2009 at 7pm
- Fruit Forest: Orchard as Ecosystem on September 11, 2009 at 12pm to September 13, 2009 at 7pm
- Fruit Forest: Orchard as Ecosystem on September 11, 2009 at 12pm to September 13, 2009 at 7pm
Tennessee Carbon Farming Intensive Broadacre Permaculture & Holistic Management for Carbon Negative Agriculture at Ecoville Training Center at the Farm in Summertown, TN
August 25, 2009 at 12pm to September 16, 2009 at 12pm
Exploring Soil, Water, Carbon, Energy & the Economy through a 6-part holistic curriculum
A seed bombing and maintenance mission by Richard Reynolds and guerrilla gardeners at the four year old guerilla garden at Westminster Bridge Road London.
Skillshare: Sprouting and Microgreens at East End House
June 13, 2009 from 1:30pm to 3:30pm
The skillshare will cover jar sprouting, growing microgreens indoors all-year 'round, health benefits of eating sprouts and microgreens, tips on common problems, where to get materials, and meal suggestions.
It's five blocks from Lechmere Station...
- Skillshare: Sprouting and Microgreens on June 13, 2009 from 1:30pm to 3:30pm
- Engage 2009 Convergence – South Carolina on June 26, 2009 at 4:30pm to June 28, 2009 at 4pm
Young Farmers Mixer – Hardwick, VT at Claire’s + the Center for an Agricultural Economy on Main Street in Hardwick, VT
June 18, 2009 at 6pm to June 19, 2009 at 12am
young dairy, livestock, veggie, fruit and grain farmers as well as young ag.-based business owners and employees are all welcome! live music, local beer, veggie nibbles and farmstead cheeses, bike blenders for smoothies, high mowing seeds!
WHERE:...
Urban Permaculture Design Course at San Francisco
June 6, 2009 from 9am to 4pm
For the fourth year in a row, the Urban Permaculture Guild is producing a summer Permaculture Design Certification training in San Francisco. Fred Bove, Kevin Bayuk, David Cody, Kat Steele and other guest presenters will facilitate the internation...
- a million things, eating good food, building community on May 22, 2009 at 10am to May 24, 2009 at 11pm
- Culinary Walking Tour of Astoria, Queens with Stacey Ornstein on June 29, 2009 from 11am to 3pm
Profile Information
- What Kind of HOMEGROWN are You?
- Earth Mama
- A bit about me:
- I love music, sports and food.
- Latest greatest meal cooked at home:
- not much of a cook...
- Currently reading
- Horace's Satires
- Currently listening to:
- Ben Harper and Relentless7
- Web site I recommend
- http://www.barstoolsports.com
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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.
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