005 Amy and Vince of Tenth Acre Farm

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Image: tenthacrefarm.com

In the fifth episode of the Root Simple Podcast we talk to Amy and Vince Stross of Tenth Acre Farm in Cincinnati, Ohio.

We begin with the story of why Amy quit her job and how she began to radically transform their yard. Some of the first work they did involved constructing berms and swales in the front yard, the only part of their property that gets enough sun to grow edibles. Amy and Vince describe the trial and error process they went through to perfect this water harvesting system.

We also discuss the beautiful result you see above–a front yard that combines edibles as well as flowers that both please the neighbors and provide habitat for beneficial insects. The magic extends out into the parkway which is planted with a cherry tree guild.

Amy and Vince go on to discuss how belonging to a CSA inspired them to cook from scratch and learn how to preserve food. This knowledge came in handy once their garden got really productive. Amy shares why buying a pressure canner is a good investment.

We talked to Vince about his post on making a non-electric mason jar vacuum sealer with an automotive brake bleeder. This is a cool and low cost alternative to the electric Food Saver vacuum sealer.

And Amy discussed her provocative post on why they don’t keep chickens.

According to Amy, homesteading is “more of a marathon than a sprint.” They are in it for the long hall.

We conclude by having Vince and Amy answer a Listener question about living a sustainable life in a cold climate (something we know nothing about!). Amy mentions growing fruit trees and freezing fruit in one pound packages. Canning projects then take place in the winter when heating up the kitchen also heats the house. Vince talks about growing greens year round and references the books of Elliot Coleman.

You can visit their blog at tenthacrefarm.com. Amy also does a newsletter (see the sidebar on their website). When you sign up for you’ll get a free ebook describing a little more about all the amazing things they are up to. We could have chatted for hours.

If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here. You can subscribe to our podcast in the iTunes store. Note that it takes a few hours for the new episode to show up in iTunes.

An Easy and Healthy 100% Whole Rye Bread Recipe

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I’m a huge fan of making your own rye bread. Why? The rye bread you get at the market ain’t rye bread. It might have a bit of rye in it but it’s also got a lot of other stuff: often white flour, caramel coloring, dough conditioners and preservatives.

This recipe that I often teach as a class, has a lot going for it:

  • It’s 100% whole rye. Whole grains, as most of you know, are much better for you than white flour. Nothing has been removed and no strange vitamins added.
  • The use of a natural starter (sometimes called a sourdough starter or levain) predigests substances in the flour that may not be good for us. You can thank lactic acid producing bacteria that work symbiotically with natural yeast for this. Don’t have a starter? Here’s how to make one.
  • That lactic acid also produces a flavorful tang as well as bread that lasts a long time on the counter (acid is a preservative).

This recipe is also super easy. There’s no tedious shaping or worrying about a loaf deflating in the oven. Breads made with 100% rye don’t hold their shape–rye is low in gluten (though, it’s important to note, not gluten free) and that gluten doesn’t behave like the gluten in wheat–you bake it in a loaf pan which makes it easy as cake, so to speak.

100% Whole Rye Bread
Based on a recipe by Emmanuel Hadjiandreou from How to Make Bread
Ingredients Day One
Before going to bed mix:
150 grams/1 1/4 cups dark rye/pumpernickel flour
150 grams/scant 1/2 cup rye sourdough starter
200 grams/3/4 cup plus 1 tablespoon cold water
Let sit overnight at room temperature.
Ingredients Day Two
In the morning when you wake up mix in the dough from the previous night with:
200 grams/1 1/3 cups dark rye/pumpernickel flour
1 teaspoon salt
150 grams/2/3 cup hot water
1 teaspoon caraway seeds (optional)
Directions
1. In a large bowl mix the 200 grams cold water with the sourdough starter. Add 150 grams of flour. Allow this mixture to ferment overnight.
2. In the morning add the rest of the ingredients.
3. Spoon into a well oiled and floured standard loaf pan. Smooth the top of the dough with a wet spatula. Flour the top of the loaf and cover with a kitchen towel.
4. Allow to ferment for 2 to 3 more hours. The dough will rise a little but not much.
5. Pre-heat your oven to 425º F.
6. Cover your loaf pan with aluminum foil. Put the bread in the oven.
7. After 15 minutes remove the aluminum foil
7. Bake your loaf, uncovered, for at least another 30 minutes, until brown or until the internal temperature is 210º F. Your oven may vary greatly. The best way to check is by internal temperature. Second best is the color of the loaf.
8. Remove bread from the loaf pan and let cool on a wire rack.
9. Let this loaf sit before you break into it! It will taste better the next day if you’re the patient type. At the very least don’t’ slice into it for a few hours.

A note on scheduling

Since there’s no kneading, this loaf goes together quickly. Instead of starting the loaf in the evening, you could start it in the morning and finish it in the evening after work. The fermentation times are flexible since you don’t have to worry about the dough keeping it’s shape. If at anytime something prevents you from completing a step just put your dough in the refrigerator (which is kind of like hitting the pause button).
Troubleshooting
The longer the bread sits the more sour it will get (note that it could get too sour if you really extend the fermentation). Too short a fermentation will lead to an overly dense loaf. That said, you’ve got considerable flexibility. A few hours in either direction won’t make much of a difference. This is one loaf I’ve never managed to screw up.
If you try this loaf please let me know how it works out. Also let me know if you try any variations such as adding nuts and sprouted grains.

The canning lid conundrum

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How do you guys store your used canning lids and rings?

We keep a lot of them around because we use canning jars for so many things other than canning: dry goods, leftovers, food-to-go, body care, etc.  My collection is driving me crazy.

Never was there a set of more awkward objects than a pile of slippery, jangly rings and lids.

Ideas?

[Mr. Homegrown in my Master Food Preserver mode chiming in here–as per USDA advice we use two piece canning lids only once for actual canning]

Saturday Linkages: Basil Downy Mildew, Bees and Grow Lights

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Downy mildew on your basil?

WANTED: Information on Occurrence of Basil Downy Mildew. | Garden Rant http://gardenrant.com/2014/06/wanted-information-on-occurrence-of-basil-downy-mildew.html …

Navajo teen wins prize for improving homemade solar ovens: http://www.whitewolfpack.com/2014/06/navajo-teen-harnesses-solar-energy-wins.html …

Abandoned Railways Exploration Probe: http://www.furtherfield.org/programmes/exhibition/seft-1-abandoned-railways-exploration-probe-modern-ruins-1220 …

When Plants Get Metal: Part 2 | Popular Science http://po.st/RXw4JD 

In SF, empty lots now can be designated agricultural zones: http://insidescoopsf.sfgate.com/blog/2014/06/18/empty-lots-now-can-be-designated-agricultural-zones/

Here’s what happens when GMO antagonists get together for a friendly chat http://grist.org/food/what-happens-when-gmo-antagonists-get-together-for-a-friendly-chat/#.U55EWnYtr9w.twitter …

Is Your Local Garden Center Taking Action on Neonicotinoids? | Garden Rant http://gardenrant.com/2014/06/is-your-local-garden-center-taking-action-on-neonicotinoids.html …

Old fencing blades as tomato stakes: http://www.fencing.net/14758/uses-old-fencing-blades-tomato-stakes/ …

Interesting new wind turbine design–it’s shaped like a nautilus: http://www.treehugger.com/wind-technology/silent-wind-turbines-could-generate-half-household-energy.html …

A bacteria that helps produce stay fresh AND saves the bats AND saves the bees??? http://magazine.gsu.edu/article/future-food/ …

Fascinating food history–the historical colors of vanilla and chocolate: http://www.ediblegeography.com/vanilla-is-the-old-black/ …

Colorado Ham Tracks Down, Resolves Interference from Pot Cultivators’ Grow Lights: http://www.arrl.org/news/view/colorado-ham-tracks-down-resolves-interference-from-pot-cultivators-grow-lights …

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