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Archive for the ‘Recipes’ Category

HOMEGROWN Life: A Granola Recipe to Feed the Masses (or One Very Hungry Teen)

Wednesday, July 9th, 2014



Having a 16-year-old boy in the house means we go through food faster than I ever thought possible. Things you’d think would last at least a week are lucky to make it two days around here. So, if I want to make granola, it’s in my best interest to make a very large batch. The granola recipe below will probably last the average household a month. Here, we’ll get maybe two weeks out of it. It takes a lot less time to whip up one ginormous tub compared to making multiple regular-sized batches, but if you want to cut this recipe down, it’s easy to do so.


One of the ingredients might make you scratch your head. I learned to add pepper from a recipe for cinnamon rolls. It helps create a more complex flavor profile. Trust me: You’ll love it.

  • 16 cups rolled oats
  • 2 cups chopped pecans
  • 1 1/2 cups shredded coconut
  • 3 Tbsp cinnamon
  • 1 Tbsp salt
  • 1 tsp ground pepper
  • 1 1/2 cups sunflower oil
  • 2 cups honey

1. Preheat your oven to 275 degrees F and line two baking sheets with parchment paper.

2. In a very large bowl, mix together the oats, pecans, coconut, cinnamon, salt, and pepper.

3. Add the oil and honey to the dry mix. It works best if you measure out the oil first then use the same measuring cup to measure the honey. This way, the honey pours easily, without sticking to the measuring cup.

4. Mix all of the ingredients well, until the honey and oil are well incorporated and the dry mix is evenly coated.
Pour the mix onto the baking sheets and press it down into an even layer.

5. Bake in the oven for 30 minutes. Remove the sheets from the oven and mix up the granola, bringing the outside edges in then packing it back down into an even layer. Switch the sheet locations and bake another 30 minutes. Repeat this one more time, baking for a total of 90 minutes.

6. Allow the granola to cool completely before breaking it up into chunks and storing it in an airtight container. Enjoy!

HOMEGROWN Life blog: Rachel, of Dog Island FarmRachel’s friends in college used to call her a Renaissance woman. She was always doing something crafty, creative, or utilitarian. She still is. Instead of arts and crafts, her focus these days has been farming as much of her urban quarter-acre as humanly possible. Along with her husband, she runs Dog Island Farm, in the San Francisco Bay Area. They raise chickens, goats, rabbits, dogs, cats, and a kid. They’re always keeping busy. If Rachel isn’t out in the yard, she’s in the kitchen making something from scratch. Homemade always tastes better!

It’s Here! The 2013 HOMEGROWN Holiday Gift Guide

Tuesday, December 10th, 2013


Is it just us, or did the holidays come out of nowhere this year? No worries. We’ve got you covered with the HOMEGROWN Holiday Gift Guide, featuring a bushel of ideas that don’t require rush shipping or deep pockets. In true HOMEGROWN fashion, you can find what you need to make most of the presents below at your local winter farmers market—or maybe even in your own pantry or closet—because the most meaningful gifts come from our hearts and our hands. We’re also including a few stocking stuffers under $20, because even the most industrious elves need a break sometimes. Details below the photos!



• • • • • • • MAKE IT • • • • • • •


1. Got a t-shirt? A needle and thread? You’ve got what you need to craft Cynthia’s head-turning tote bag. It’s perfect for hauling kale—or whatever 2014’s veggie of the year turns out to be.

2. One potato, two potato, three potato, four. Give Grandma a gift that she couldn’t love more: notecards personalized using homemade potato stamps. (Bonus: Once you’re done crafting, your tools can go in the compost pile.)

3. Remember those friends who couldn’t stop raving about your backyard honey last summer? Chances are they’ll go gaga for Charlyn’s homemade beeswax candles. Learn how to make your own votives and light up a loved one’s winter nights.

4. Decking the halls with boughs of holly smells awfully good, but Maryanne’s coffee filter wreath has a longer lifespan and a smaller price tag than store-bought greenery. Plus, it’s equally appropriate for indoor winter wonderlands and springtime bridal showers.

5. Can’t you just picture a few of these babies wrapped up and tied with a bow? Nope, they’re not candy. They’re seedballs, one way to show those neglected patches of ground some love, and they’re as much fun to make and give as they are to toss.

• • • • • • • COOK IT • • • • • • •


6. So simple, it’s genius: homemade crackers, the perfect complement to all those jams and jellies and spreads in your giftee’s pantry. Get tips in Kari’s 101.

7. In the Southwest, this time of year means delicious tamales. Learn how to make your own to give away—or, better yet, round up a few friends for a tamalada and let everyone take home his or her handiwork.

8. We’re past the window of opportunity for steeping a batch of homemade Kahlúa before Christmas (where did the year go?), but you’ve still got time to make mead using Penny’s Finnish recipe.

9. Have a family member who can’t make it home for Christmas? Nothing says love like a big plate of noodles. Make your own pasta following’s Jannine’s instructions then mail the results to anyone in need of a care package.

10. Calling all candymakers: Looking for a tidbit beyond the usual peppermint bark/orange peel/peanut brittle triad? Give Jackie’s apple cider caramels a spin of the whisk.

• • • • • • • STUFF IT • • • • • • •


11. Paine’s miniature log cabins are crafted in Maine and burn incense made from balsam fir harvested by local woodsmen. Plus, they smell like winter itself for only $10.

12. You know what’s none of your giftee’s beeswax? Disposable plastic wrap. Ugh. Delight the thrifty and the eco-friendly alike with Beeswrap ($15–$19), a greener alternative.

13. If springtime feels too far away, give your favorite sweet tooth something to look forward to: her very own maple spile ($3.25) and a plan to go tree tapping.

14. Or maybe your sweetheart would rather fast forward to summer? Feed his garden daydreams with a 100-count bag of tomato trellis clips ($9.15) for the tamest plants ever.

15. Got another gardener in the family? Help her prepare her soil with a stash of biochar ($12) made from oak and tomato stakes on Pennsylvania’s Happy Cat Farm.

Want more ideas? You can find additional gift how-tos in Weeknight Wonders, updated weekdays through Christmas Eve. And just a note to you, our HOMEGROWN family: May your giving be heartfelt and your holidays be bright, and may your season be filled with delight!




HOMEGROWN Life: How to Cook the Best Thanksgiving Turkey You’ll Ever Eat

Wednesday, November 13th, 2013


HOMEGROWN-LIFE-LT-GREENIt’s November, and we all know what that means: The holidays will be here any day now! Last year we followed the Thanksgiving turkey recipe below with our own homegrown bird, and we’ll do it again this year because it’s that good: super moist, flavorful, and sure to please your guests. It takes some preparation, but in the end, it’s more than worth the effort!


This recipe will work for a 16- to 25-pound turkey. Make sure the bird is completely thawed the day before you plan to cook it, because brining it requires at least 12 hours. It’s even better if you can brine it longer. We’re doing ours a full 48 hours.


» 1 gallon unsweetened apple juice
» 6 to 8 thin slices of fresh ginger
» 2 Tbsp peppercorns
» 2 Tbsp allspice berries
» 2 Tbsp whole cloves
» 2 bay leaves
» 3/4 cup salt
» 3/4 cup granulated sugar

Combine the apple juice, ginger, and spices in a large sauce pan. Stir in the salt and sugar. Bring to a boil for 3 minutes then allow to cool completely. We’ve designated a large water cooler, similar to the one pictured at left, for brining our bird.

Unwrap the thawed turkey, remove the giblets, and place the bird in the cooler, neck end down. Pour your cooled brining liquid over the bird. Add water until the bird is completely submerged then add a bunch of ice on top to keep cool. Put the lid on the cooler and leave it undisturbed for at least 12 and up to 48 hours. (Just make sure it’s staying cold.)

» olive oil
» 2 Tbsp chopped fresh rosemary
»  2 Tbsp chopped fresh thyme
» 2 Tbsp chopped fresh oregano
» 1/4 lb butter (1 stick), cut into pats
» 2 cups chicken broth

1. Preheat the oven to 350F. Remove the bird from the brine, letting the brine drain out of the cavity. Don’t rinse the bird.

2. Coat a roasting pan with olive oil and place the bird in it, breast-side up.

3. Using your hands, separate the bird’s skin from the breast and legs. Rub the chopped herbs into the meat.

4. Place the pats of butter under the skin in various locations, including on the legs. Pour the chicken broth over the bird.

5. Cover the bird with the pan lid or foil and put the pan in the oven.

6. Roast for two hours, basting every hour. Then remove the foil and allow the bird to brown, basting every 20 minutes.

7. Continue to roast the bird until the interior temperature reaches 165F. This can take an additional 1 to 2 hours, depending on whether the bird is stuffed. When taking the temperature, make sure the thermometer is through the thickest part of the breast and not touching bone.

You’ll end up with an incredibly moist, flavorful, and tender bird. Happy Thanksgiving!

Rachel-Dog-Island-FarmMy friends in college used to call me a Renaissance woman. I was always doing something crafty, creative, or utilitarian. I still am. Instead of arts and crafts, my focus these days has been farming as much of my urban quarter-acre as humanly possible. Along with my husband, I run Dog Island Farm, in the San Francisco Bay Area. We raise chickens, goats, rabbits, dogs, cats, and a kid. We’re always keeping busy. If I’m not out in the yard, I’m in the kitchen making something from scratch. Homemade always tastes better!