Saturday Linkages: Wind Maps, Wildlife Gardens and Other Obsessions

V0041123 Human proportions established through mythological figures.

The Mysterious Geometry of Swordsmanship, Gorgeously Illustrated:  http://tinyurl.com/lypzaon

Live wind map:

Clam Aspic Salad – A Vintage Recipe Re-Run

When Wildlife Gardens Look Like Gardens | Garden Rant

Middle Eastern Roots of Spice Trade: The Origins of Culinary Imperialism and Globalization

The fear of bees

Is fall fertilization a good idea?

Fast Facts about Cutting Boards and Food Safety in Your Kitchen (from The Abstract)

Beautiful Cat Shelter Designs from Architects for Animals LA Event –

For these links and more, follow Root Simple on Twitter:

An Ancient Quince Recipe

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The Karp’s Sweet quince in our front yard, despite struggling in terrible soil, has finally started producing. This year we got about three pounds. Some of the fruit gets sunburned (note to self–put up some shade cloth next year!). But I’ve been able to cut out the browned part.

Each year the question comes up as to what to do with the fruit. You can eat Karp’s Sweet quince raw, but the texture is still quince-like, which is to say somewhat gritty and course. And each year I promise I’ll pick up a copy of Barbara Ghazarian’s comprehensive book Simply Quince, but somehow I never get around to it.

Last year I tried to make quince jelly, but overshot the jell point and ended up with jars of delicious tasting, but disagreeably hard quince gum. And Kelly just threw out my burned membrillo from last year.

This year Kevin West, author of Saving the Season came to the rescue with an ancient (the first known reference to a sweet preserve) and simple recipe by Pliny. The full recipe is on West’s website,  but to summarize you simply cook quince in equal parts honey and water until it turns red. The addition of a small amount of cracked pepper cuts the sweetness ever so slightly. You can then process the jars in a hot water bath. The end result is quince slices preserved in honey. It turned out great and, without having to worry about the jell point, reduced the anxiety level associated with preserving my entire harvest at once.

Do you have a quince tree? What do you do with the fruit?

018 Wendy and Mikey of Holy Scrap Hot Springs

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On the 18th episode of the Root Simple Podcast I talk to Wendy Tremayne and Mikey Sklar of the blog Holy Scrap Hot Springs. Wendy is the author of the book The Good Life Lab: Radical Experiments in Hands-On Living. Wendy and Mikey are the ultimate “makers” and it was great to finally get a chance to talk to them and talk about their experiences in Truth or Consequences, New Mexico. During the podcast we discuss:

  • Mikey’s Battery Charger Kit
  • Wendy’s wildcrafting
  • Their adventures in biodiesel production
  • 6x6x10 Remesh as a framework for shade cloth over vegetables
  • What failure teaches
  • Wild desert foods
  • How they juice prickly pear fruit
  • “Mad skills”
  • Mikey’s temperature controller for fermentation and sous-vide

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You can find their store at: store.holyscraphotsprings.com.

If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here.

A Plea for Plastic Vegetables

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A supplier’s offerings of fake fruits and vegetables in Japan.

We get a lot of good spam emails at Root Simple. This one, which came in last week, is one of my favorites:

Hello,

I work for a TV show in New York and we are in need of several artificial vegetables and vegetable plants.

Please let me know if you carry any of the following:

1.  Purple Bulb Shaped Eggplants and Eggplant plants

2.  Green and yellow squash (zucchini)

3.  Cucumbers

4.  Red Hot chilly Pepper Plants

5.  Red Cherry Bomb Plants

6.  Yellow Banana Pepper Plants

7.  Green bean (string bean and lima bean) plant that is vine-like that I can weave onto a trellis or a vine that looks like the leaves of a string bean plant

8.  Tomatoes and Tomato plants (All Varieties)

9.  Green and Purple Cabbage

10.  Any vegetable plants can be considered

We will need to place an order very quickly and be able to receive an order very quickly.

Please respond by letting me know what you carry and if you can ship samples overnight.

Thanks very much.

Sincerely,
NAME WITHHELD
Greensperson

We did a blog post about fake movie plants last year so maybe that’s why we got this email. Los Angeles is home to two huge companies that provide both real and fake plants to the film industry. I just met someone who worked for one of those companies and he had some funny stories to tell.

Maybe we should jump on the fake vegetable bandwagon if this drought continues . . .