Author: Mr. Homegrown

Iron Sulfate as a Concrete Stain

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Design, How-to
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My concrete Platonic solids stained with iron sulfate.

I’m not a big fan of concrete in the garden. It raises soil alkalinity (a problem for us, here in the Southwestern US) and it prevents rain from infiltrating into the ground. That being said, concrete is occasionally useful and/or unavoidable.

But I also don’t like the color of bare concrete, nor can I afford the high price of concrete stains. Thankfully there’s a cheap way to stain concrete with iron sulfate, a mineral supplement you can get at nurseries in the Western US (it can be harder to find elsewhere, but Amazon caries it).

Iron Sulfate gives concrete a pleasing, rust colored stain. I recently ended up with a bunch of patio pavers that I stained with iron sulfate in a concrete mixing tray using about a quarter cup per gallon of water. You can also mop it on. Varying the strength of the iron sulfate/water solution you use will increase or decrease the intensity of the stain. Remember that there’s no going back, though. Once stained you can’t get it out.

For more info about iron sulfate as a concrete stain see How I Stained my Concrete Floor.

Scrubbin’ It

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Cleaning, Domesticus
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Say hello to my new friend the KingSeal Stainless Steel Scrubber, Heavy Duty Commercial Size. If you’re doing the cast iron cookware thing, as we are, you’re going to need a scrubber. And this puppy is the Hummer of scrubbers (apologies for that metaphor) and far sturdier than the usual flimsy supermarket scrubbers. It was gifted to me by Steve Rucidel, who owns a restaurant–so this is an item you’ll have to seek out at your local restaurant supply store.

Sadly, made in China–but what ain’t these days?

Now if only I didn’t have to do the dishes!

Mrs. Homegrown here:  

This is indeed a fine, stout scrubbie, but as at least one commenter says, it may not be the best thing for the cast iron. For indeed, if your cast iron is well seasoned, food should come off a rag, or a couple scrapes with a flat spatula. Unless you’ve really burnt dinner or something.  I’m laughing right now that Erik should put forth opinions on scrubbing cast iron, when in fact he’s very, very good at avoiding cleaning it day to day. He’ll do dishes, but “forget” the pans on the stove. Forget them for, like, what is it now…15 years?  He’s excited by the sturdy, attractive qualities of this object, and the fact his buddy Steve gifted him it–but he asked me to post this clarification re: the cast iron.

Like Root Simple

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Events
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Despite my mixed feelings about Facebook (we’re doing a lot of work for free for all those marketers, not to mention the creepy privacy issues), I try not to let perfection be the enemy of the good. Facebook can be a useful tool for interacting with folks. And I love hearing from you, our dear readers. So I’ve finally got around to creating a fan page for Root Simple. Please “like” us:

The World’s Most Beautiful Okra

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Gardening, Vegetable Gardening
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If you live in a warm climate, okra is easy to grow and both beautiful and tasty. I spotted this variety growing at the Huntington Ranch: Burgundy Okra from Baker Creek Heirloom Seeds.The stems and seed pods are a deep and vibrant burgundy–a very stunning plant for your vegetable garden.

While not as striking, this year I grew Clemson Spineless okra from seeds I saved. And thanks to a tip (can’t remember where I heard this) I’m having an easier time harvesting the pods. One of the problems with a small patch of okra is that, initially, you get a sporadic harvest. And you’ve got to pick the pods before they get too big and tough. So I’ve been picking a few and day and tossing them in a bag in the freezer until I have enough to cook with.

As for cooking okra I leave the pods whole as I ve been told this reduces the sliminess some people find objectionable. And pile on the spices! My favorite recipe is this Iraqi stew called Bamia. Bamia and rice makes for the perfect late summer dinner.

Mrs. Homegrown here:

I just had to second this post–this is an outstanding, gorgeous plant, pretty enough to be purely ornamental. The picture above doesn’t sell it. Let’s just say that the second I saw it in the Huntington Ranch, I said, “We’re planting that next year.”

The Big To-Do List

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Thoughtstylings
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Robert Heinlein, in his book Time Enough For Love, suggests a list of skills everyone should know,

“A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.”

In the planning process for our first book The Urban Homestead we used a big piece of taped together paper to come up with our version of Heinlein’s skill set. Most of the subjects on that paper, everything from vegetable gardening to cargo bikes, ended up in the book or in our second book Making It. Now, we don’t expect everyone to master all the things in our books, but it doesn’t hurt to have a cursory knowledge of, say, greywater plumbing or compost pile construction, even if you live in a Manhattan apartment. You never know when you might have to roast a pig in a pit (that will be in our next book!).

One of my favorite list of things one should know is contained in the old Whole Earth Catalog. A few weeks ago I was leafing through my copy of the WEC and realized that I had done most of the things in it (not necessarily well, mind you). Well, everything except natural child birth, large puppets and mime.

I believe we’re entering the time of the self-taught generalist. But, looking at Heinlein’s list, I’ve got a lot of things I have yet to master. Which leads me to ask you, our dear readers, what topics and skills you’re interested in learning. What’s on that skill to-do list? Leave some comments!

Thanks to the Urban Survival Podcast for that Heinlein quote.