005 Amy and Vince of Tenth Acre Farm

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...

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Is Purslane the New Kale?

Purslane in a Greek salad. Image: Wikipedia. Salty, crunchy, nutritious and edible raw or cooked, purslane (Portulaca oleracea) could soon be ready for its fifteen minutes of vegetable fame. We planted some this year in our summer vegetable garden and I’ve used it in a lot of salads this week. Purslane is a common weed in North America. We’d love to be able to forage it in the neighborhood but, for some reason, it only tends to appea...

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Making Tofu From Scratch at the Institute of Domestic Technology

Around once a month I teach a bread class at the one of a kind Institute of Domestic Technology, founded by our friend Joseph Shuldiner. The IDT is not your usual cooking school and its offerings are difficult to define succinctly. If I had to take a stab at explaining what the IDT does it would be that it teaches things worth doing from scratch that most people haven’t attempted since the pre-Betty Crocker era: cheesemaking, home coffee...

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Choosing the Perfect Tortilla Press

When we moved into our house back in 1998, we used to frequent a neighborhood Mexican restaurant down the street. The decor in this place had accrued like barnacles over the many years it was in business: dusty paper flags, Dia de los Muertos trinkets, waiters with pompadours wearing toreador outfits, and mirrors, lots and lots of mirrors. When you had their stiff margaritas (the strongest in town) the room would spin. Combined with those mirror...

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Dudley brittonii “Giant Chalk Dudleya”

Image: Annie’s Annuals. The Annie’s Annuals and Perennials catalog has, as the hip kids say, “dropped.” and I’m wishing we had more space for some of the amazing plants shown on all those glossy pages. One, in particular, caught my eye: Dudley brittonii “Giant Chalk Dudleya.” Just imagine spotting this plant under the light of a full moon. Annie notes that Dudley brittonii requires excellent drainage, ca...

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New Project: Making Bitters

Our friend Emily Ho over at The Kitchn recently posted a good set of instructions on how to make homemade bitters. Bitters are made up of various aromatic substances tinctured in alcohol. These flavorings can be used to concoct fancy artisanal cocktails. True bitters are made with sharp, bitter herbs, like wormwood and dandelion–their original purpose was to stimulate digestion, and you’ll find them used often in appertifs. But the...

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Can Whole Wheat Solve the Wheat Allergy Problem?

I’m still recovering from the factoid barrage that is a baking class with Craig Ponsford. It felt like my brain had been tossed into the spiral mixer along with the hazelnut bread, danishes, English muffins, chocolate croissants, challah and pretzels doughs he showed us how to make in one action packed day. In between mixing and shaping Ponsford told us his theories about the wheat allergies that everyone seems to have. What’s set...

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New Phoebe Update/Question

UPDATE:  We called the vet and it seems her lethargy and odd behavior might be due to nausea, as well as just being freaked out. We’re treating the nausea and hopefully she’ll start eating and drinking and come back to herself. So we’re a little more relaxed around here. Thanks to all the people who commented! Phoebe responded well to treatment at the vet–oxygen levels at normal, breathing eased–so she was released...

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Recipe for the World’s Best Whole Wheat Pancake

The last survivor, captured with a camera phone before being devoured, because we wanted to eat the pancakes more than we wanted to document them. This morning I cooked up the best pancakes I’ve ever eaten. They were 100% whole wheat but they were so light and fluffy they tasted like they were made with white flour. And the way they were made is the beginning of a grain revolution. Here’s the secret: Use heirloom grains. Mill your o...

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A viewing suggestion from the media arm of Root Simple

I really enjoy learning about technologies that are basic enough that I feel like I can understand them–and maybe even replicate them. The technology of Tudor-era in England is by no means primitive, but it also is not as complex and machine-based as the tech which takes off in the 19th century and accelerates so quickly into the present era. I would be hard pressed to explain how anything around me works–from this machine I’...

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