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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LA ecovillage: self-reliance in a car-free urban homestead

Johnny, who shot that nice video of us for faircompanies.com just made another video about our friends at the LA ecovillage. It’s well worth a view. Some of the most amazing folks in Los Angeles live there. And I like that fact that’s it’s an ecovillage smack dab in the middle of my beloved hometown.

Make sure to also check out Johnny’s blog Granola Shotgun.

How to Make Stock

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The Old Kitchen by Hendrik Valkenburg, 1872 (image courtesy of Wikimedia)

By reader request, we’re going to cover the basics of making soup stock today: how to make it and how to use it.

Let’s start with the why you’d make it and how you use it.

Why you make stock:

  • It is the basis of good cuisine: everything tastes better with stock
  • It boosts the nutritional value of anything you cook with it.
  • It’s thrifty: it puts all your odds and ends and slightly past-prime veggies and leftover meat and bones to good use.
  • Because boxed and canned stock is foul. Seriously. It’s terrible. In an emergency you’d be better off using a bouillon cube than that stuff.
  • It’s easy.

How do you use it?

Think of it as super water. Substitute stock for water whenever you can. Use it:

  • As the basis of any soup or stew
  • To make sauces and gravy
  • To cook beans
  • To cook rice
  • To cook any whole grain
  • To cook pasta and couscous
  • To make risotto
  • To make polenta
  • For braising vegetables or meat
  • For sauteing vegetables
  • Straight, as a broth

Preparing for stock:

Stock is traditionally made with scraps. So you may want to start a scrap bin for stock in your fridge or freezer. Save those parsley stems, that half onion, those carrot stubs and celery tops!  Similarly, meat stocks are made with scraps and bones. Chicken stock can be made with a whole chicken carcass. Fish stock is made with fish bones, shellfish stock is made out of shrimp, lobster or crab shells. Save it all!

How to make vegetable stock:

Continue reading…

004-Egg Ethics, Solar Food Dryers and a Question about Earth Ovens

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On episode four of the Root Simple Podcast Kelly and Erik discuss the tricky ethics of eggs and mayonnaise, what kind of solar food dryer is the best and we answer a question from Ed about earth ovens.

Plans for the Appalachian Solar Food Dryer can be found in an article on Mother Earth News.

We have a detailed post on how we built our adobe oven here.

If you want to leave a question you can 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.

Sourdough Rye Bread Class at the Ecology Center in San Juan Capistrano

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Ditch the preservatives and plastic wrap. Join us and learn how to make homemade, all-natural bread from scratch.

Learn to bake the healthiest bread on the planet: a 100% whole grain sourdough rye. In this class you’ll learn how to start and maintain a sourdough starter and how to work with whole grains. We’ll reveal the secrets of whole grain baking, plus you’ll learn how you can grind your own grains.

In the end, you’ll take home a loaf to bake in your oven. You can’t buy this kind of bread so you better learn how to bake it yourself!

By baking bread at home, you’re in charge of what goes into every loaf and can choose to incorporate local and organic ingredients. Other benefits of baking at home include using less energy (used in harvesting, processing, and shipping store-bought bread), using less plastic packaging, and spending less money.

Become a baker and join us for the rye class on Sunday, June 22, 1-3p.

We’ll provide ingredients, and everyone will go home with a jar of starter ready to make bread.

Instructor: Erik Knutzen

For more information or to sign up head over to the Ecology Center.

Sourdough Bread Class at the Ecology Center in San Juan Capistrano

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Ditch the preservatives and plastic wrap. Join us and learn how to make homemade, all-natural bread from scratch.

Learn to bake bread the natural way, with a sourdough starter. Sourdough cultures make breads with bolder flavors, a longer shelf life and deliver the health benefits of living, fermented foods. In this hands-on workshop we’ll make a simple loaf using a version of the miraculous and easy Chad Robertson Tartine recipe.

By baking bread at home, you’re in charge of what goes into every loaf and can choose to incorporate local and organic ingredients. Other benefits of baking at home include using less energy (used in harvesting, processing, and shipping store-bought bread), using less plastic packaging, and spending less money.

Become a baker and join us for a weekend of heart-healthy, bread baking workshops: Saturday, June 21, 1-3 to make Sourdough and/or Sunday, June 22, 1-3p to make Sourdough rye!

Topics discussed will include:

  • How to make your own sourdough starter (also known as a levain)
  • Types of flour
  • How to simulate a commercial bread oven at home
  • Hydration ratios
  • Kitchen tools for bread baking
  • Shaping a boule
  • Working with whole grains
  • Troubleshooting

We’ll provide ingredients, and everyone will go home with a jar of starter ready to make bread.

Instructor: Erik Knutzen

For more information and to sign up head over to the Ecology Center.

What Epuipment Do You Need to Bake Bread?

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We get a fair amount of spam comments on this blog. Exterminators, search engine optimization purveyors and even, this morning someone promoting gossip news about Beyoncé and Jay-Z (a bit off topic for an appropriate technology blog, perhaps?).

One spam comment that came in last week fascinated me. The website had an extensive collection of bread baking how-to videos. Within a few minutes, on the first video I watched, the instructor was already selling a ton of equipment I’ve never heard of: strange $800 mixers, bread machines, dough conditioners etc. Even with the aid of all those gadgets and industrial ingredients, the instructor went on to describe a method of bread baking that involves a whole lot of unnecessary work to produce loaves that looked to me like squishy supermarket bread.

The ingredients you need to make bread are elemental in their simplicity: water, flour and salt and you can make a perfectly good loaf of bread with no equipment at all. But there are a few inexpensive pieces of equipment I like to use:

1. A digital Scale

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Measuring flour and water by volume is so inaccurate that both of the professional bakers I took classes with last year refuse to give cup equivalents in their recipes. Using a digital scale solved 90% of my bread baking problems. The scale pictured above is not the scale that I own, unfortunately. The one I have works just fine, but the OXO Good Grips Scale has a really great feature: a pull out display. This makes it easier to read the scale when you’ve got a big bowl on top of it. It’s inexpensive, and I’ve seen it for sale at my local Whole Foods. It’s also the scale we use when I teach classes at the Institute of Domestic Technology.

2. A proofing basket

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If you want to make a boule, you need a proofing basket. The one on the right is the economy option: a nine inch bowl from the 99¢ store with a piece of canvas or linen from a fabric store. The one on the left is a 8-inch Round Banneton Basket on Amazon. It works just as well as the much more expensive German bannetons I picked up at a restaurant supply store.

3. A loaf tin

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On Josey Baker’s recommendation I’ve been using a loaf pan a lot lately. It’s a lot less trouble and a lot more forgiving than trying to shape a boule. Plus you get a good sandwich loaf. The loaf pan I’ve been using is a enamelware hand-me-down that measures 8 1/2 inches by 4 1/2 inches.  Baker recommends one made by Chicago Metallic. I don’t like Teflon and you don’t need a non-stick pan. Use some oil and flour and your loaf shouldn’t stick.

4. A Dutch oven or combo cooker

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Mark Bittman popularized the practice of baking boules in a Dutch oven. The technique simulates the humid environment of a commercial bread oven. It works great. For years I used a regular Dutch oven. Just recently, however, I purchased a Lodge Combo cooker, essentially a Dutch oven with a skillet instead of a lid. To bake bread in it you use it upside down. It’s easier to slide a loaf of bread into the pan than it is to plop a loaf down into a Dutch oven.

These few items, plus a plastic container large enough to ferment your dough in, are all you need. If you get fanatical about baking like I have you may want to consider a mill, but that will have to be the subject of a longer post. That said, I could make a decent, rustic looking loaf with absolutely no equipment at all (except, maybe, the scale). Bread is the most elemental of foods. It can be made with just our two hands.

Saturday Linkages: Mobile Pods, Soil Erosion and Getting Doored by a Porta-Potty

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A pod on wheels. Image: Relaxshacks.com

A Micro Pond-Side Reading Pod/Cabin for an NYU Professor: http://relaxshacks.blogspot.com/2014/06/a-micro-pond-side-reading-podcabin-for.html?spref=tw 

7 Ways to Prevent Soil Erosion – http://tafarm.us/1qIPpp

Interactive: Inside the changing American diet http://ti.me/1hPvPrK  via @TIMEHealth

Maybe there’s hope? Report Offers a Way For California to Become Water-Sustainable http://www.kcet.org/news/redefine/rewild/commentary/report-offers-a-way-for-california-to-become-water-sustainable.html …

Man on bike strikes porta-potty door; two hurt: http://bit.ly/1pisQdq 

Could a medicine used to treat gout also save our citrus? http://www.mnn.com/earth-matters/wilderness-resources/stories/could-a-medicine-used-to-treat-gout-also-save-our-citrus …

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