The Fine Art of Determining Peach Ripeness

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How do you know when your peaces are ready to pick? For home growers it’s all about color. According to the University of Georgia,

Ground color is the best field indicator of peach maturity. . . The ground color of a peach approaching maturity is light green. A break in color toward yellow is the first definite indication of maturity. Brightening of the red over-color of the skin is another, though less reliable, index of maturity. Red color is typically dull prior to the green to yellow break. When the underlying ground color breaks to yellow, the red brightens and can easily be selected. Color judgments are reliable with many older varieties, but new highly colored varieties with higher percentages of red over-color have diminished the usefulness of color in maturity determination.

Farmers have access to a few tools that can make ripeness determination easier such as this expensive gadget that measures firmness or a brix meter for determining sugar content. These tools could only be justified if you were planning on growing, shipping and selling fruit. More useful for us backyard growers is this gallery of peach fruit color stages.

I’ve been picking them a little on the green side and letting them ripen inside in order to stay ahead of the squirrel menace. This year we’ve eaten a lot more peaches than the squirrels have.

Saturday Tweets: Smoke Bomb Cocktails, Philosophy, and the “Napparatus”

Los Angeles Bread Festival This Weekend!

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This Saturday at Grand Central Market, I’ll be doing a free demo on how to starter a sourdough starter as well as a lecture on cats and grain! I’ll also be at the Los Angeles Bread Baker’s booth all weekend. Here’s the 411.

Throughout the weekend, Grand Central Market vendors will provide an eclectic offering of special, one-time only bread menu offerings–special, hearth-baked loaves from Clark Street Bread, cornbread from Horse Thief BBQ, flatbread specials from Madcapra, handmade tortillas from Chiles Secos, “butter flights” from DTLA Cheese, salted caramel bread pudding and fruit bread pudding from Valerie Confections Bakery & Café, cultured butter and Bruce Kalman’s signature giardiniere from Knead & Co. Pasta Bar + Market and much more.

The festival will also include a pop-up marketplace showcasing local bread bakers and purveyors of jam and nut butters, as well as bread-centric workshops and demonstrations.

Last year was a lot of fun and the festival is freeeeeeeeeeeeee.

086 The Connection Between Cats and Grain

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Why is it that cats come from the same part of the world where people first figured out how to grow and store grain? Would we have bread if we didn’t have cats? In this podcast Kelly and Erik explore the ancient history, famous cats and take a detour into the world of distillery cats and ship’s cats.

Special thanks to Paul Koudounaris, whose lecture inspired this podcast, and the website Purr-n-Fur for information on ship’s and distillery cats.

Many thanks to our Patreon subscribers for making this podcast and blog possible.

If you’d like 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.

Science, Blogging and Peaches

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Allow me the privilege of taking myself to task. Last week I proudly proclaimed that I had solved the squirrel problem once and for all by covering our peach tree in bird netting. A week later I’m not so sure of my pronouncement.

The simple problem is that there’s no scientific control in my little backyard study. On Friday, Kelly and I took the netting off the tree and picked most of the peaches. Guess what? The peaches we left on the tree are still there. At least for now, the neighborhood squirrels are eating something else.

Now let me dream for a moment. Imagine if Elon Musk would stop his silly attempt to put people on Mars and would, instead, fund research into more down to earth subject matter: how best to grow tomatoes in a backyard? Does tap water kill sourdough culture? Does hugelkultur work? These are, of course, the sorts of subjects our underfunded Extension Services could look at if they had more resources. Right now they have to concentrate on commercial agriculture with backyard horticulture taking a distant second.

Until Musk has that low-tech road to Damascus experience, we may have to crowd-source some answers ourselves. While still anecdotal, I really appreciate your comments on my posts. It may not be scientific but it’s a start. And, of course, it’s always good to remember that great Socratic lesson: that we don’t know and may never know the answer to a question especially when it involves something as complex as life. In short, we may never outsmart the squirrel.

But I think we could do a better job leveraging our experiences using the power of the internet. While I don’t have the educational background or temperament for this, let me put this idea out there: how about putting together crowd-sourced experiments and observation into backyard food production? It seems like some great apps could be developed to do this.

What do you think? What are the first questions you’d like answered?