067 Wild Drinks and Cocktails With Emily Han

Yq0aX-kQUz73gnyXbYZB9oNrecEWg4TJw6nJIbqS-lY

Our topic this week is wildcrafted drinks and cocktails with writer, recipe developer, educator, and herbalist Emily Han. She is the author of Wild Drinks and Cocktails and the Communications Director for LearningHerbs.com. Emily’s website is EmilyHan.com. During the show we discuss the difference between “wildcrafting” and “foraging” and how you can use easily foraged herbs, fruits, pine needles and flowers to make shrubs, switchels, tonics and infusions. Emily also shares her easy distillation method and advice on what to do with all those prickly pear fruits!

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. A downloadable version of this podcast is here.

How to Seed a Pomegranate

In lieu of a podcast this week, I thought I’d offer a short video on my favorite method for seeding a pomegranate. While there are as many ways to accomplish this tedious but rewarding autumn chore as there are roads to Rome, I’ve found this particular technique the easiest.

First choose a large bowl to prevent splatter and subsequent spousal arguments. Then slice the pomegranate in half along its equator. Take a spatula or other sturdy object and then spank the back until the seeds release (this sounds more erotic than it actual is). If I’m lazy I just pick out the pith from the bowl. If I’m more thorough I’ll fill the bowl with water so that you can easily skim off the pith which floats to the surface.

Our tree gifted us with an abundant crop, so this has been a daily practice for the last month. This is also confirmation of my theory that the easiest things to grow make the most work for the cook.

What’s your favorite pomegranate seeding method?

Easy Scandinavian-Style Bread

bread loaf

I really like the dense, hearty whole grain loaves which are popular in Germany and Scandinavia and other points north, but which are difficult to find in the U.S.  I’ve come to like these better than the airy kind of bread, as a matter of fact. Fluffy bread doesn’t really seem like real food to me anymore, and white fluffy bread tastes like cotton candy.

Of course, I’m spoiled because Erik is a baker, so he makes me delicious, black hole-dense loaves of sourdough rye. Or at least, he used to. Now he’s on crutches, trying to recover from a bad case of Plantar fasciitis. This means he’s not doing anything in the kitchen anymore, and my bread supply is gone.

Sure, I could wake up his sourdough starter, take on the mantle (or apron?) of Household Baker, and start making these loaves myself, but I’m already taking on extra chores with him off his feet, so I’m not inclined to take up this one as well. Yet we can’t live two months without good bread. What to do?

Fortunately, I’ve found a solution to our bread crisis: a perfectly good yeasted recipe which makes a dense whole grain loaf with minimal effort. No starter. No kneading. No rise time, even. It’s a quick bread, essentially. It takes 5 minutes to mix up, then you plop it into a loaf pan and put it in the oven for 1 1/2 hours. That’s it.

It lacks the sour flavor and chewiness you get from developed loaves, true, as well as the health benefits/improved digestibility that comes from the fermentation process. But you know, it’s still very good. And it’s 100% whole grain and packed with healthful seeds. And for a yeasted bread, it keeps well. Our loaves have been lasting at least three days on the counter top, unwrapped.

This isn’t a bread for soaking up sauce, or making fancy sandwiches, because it’s not springy. Instead, it’s a bread for layering with cheese or lox or slices of cucumber and salt. It’s also great toasted. But mostly I’ve just been eating it slathered with that fancy cultured butter that Trader Joe’s has started selling lately.

Now that I’ve got you all excited, I’m not going to write the recipe here, because I’m using it exactly as I found it on The Transplanted Baker. I have nothing to add or change, or any excuse at all to claim it as my own. She calls her version of this recipe (which originated with Nigella Lawson) “Lazy Man’s Bread.” I’ll have to call this blog entry “Lazy Man’s Post.”

See: Lazy Man’s Bread at The Transplanted Baker

Heirloom Expo in Photos

IMG_0049

I highly recommend making the trip next year to Santa Rosa to see the National Heirloom Exposition put on by the folks at Baker Creek Seeds.  The centerpiece of the expo is the massive display of hundreds of different varieties of squash, melons, tomatoes and other edibles. It’s inspiring and frustrating all at once since, unless you have your own garden, you’ll never see such diversity at the supermarket. I came back with the will to improve our dismal vegetable gardening efforts and with a bunch of interviews you’ll hear on our podcast this week. For those of you who didn’t make it this year, here’s some of what you missed:

IMG_0001 IMG_0006 IMG_0009 IMG_0013 IMG_0025 IMG_0032 IMG_0040 IMG_0050 IMG_0051 IMG_0052 IMG_0055 IMG_0056