Pesto Both Worlds

Put pesto and yuba together and nine times out of ten, you’d be right in thinking we’d have a high-protein faux noodle situation on the table. This is the one time out of ten where you’d be wrong.

Why Yuba? Why Not!

Thinly sliced soymilk skin, AKA yuba, makes an excellent facsimile for fettuccine; toothsome yet delicate, tangling with any pasta sauce as elegantly as anything made from wheat. And yes, while you could very happily stop there, treating that mixture more like a tuna salad and slapping it on a bun offers numerous benefits. For one, you can now eat it with your hands, shamelessly, and in public, which brings me to the second point of its enhanced portability. Can you eat a bowlful of spaghetti in the car, or pack it up and put it in a purse? Perhaps, but it I’d still argue that a sandwich full of pesto yuba has the edge.

Simple Swaps

Fresh yuba has become harder to get my hands on since moving away from California, inspiring me to recreate this understated classic with grated tofu, in case you’re wondering about substitutions. In fact, taking super firm tofu to a basic box grater yields a consistency more aligned with a conventional shredded chicken, faux crab, or tuna situation, more substantial and meaty, making its place between two slices of bread self-evident.

It’s not a flashy meal. It doesn’t sizzle, there’s no microgreen garnish. It’s not even particularly creative; just a different way of looking at an infinitely versatile ingredient that deserves to be more than another alt noodle.

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Wordless Wednesday: Two Years of Unicorniverse

Lavender Bliss Latte
Cookies and Cream Brownie
Pesto Au Fromages Omelette
Opera Cake
Berry Bunny Macaron
Coconut Chocolate Raspberry Tart
La Vert Croissant Sandwich
Chocolate-Hazelnut Croissant
Pesto Au Fromages Omelette
Carrot Cake Blondie
Greek Omelette
Almond Croissant
Black Forest Cake
Spiced Pear Macaron

 

Unicorniverse European Bakery & Cafe

EST on July 21, 2023

2400 S. I-35, Ste. 130
Round Rock, TX 78681

Grafting Fruit Trees: Combining Strength and Flavor

Tending a garden in Central Texas can be as temperamental as weathering the wild swings between drought and deluge. Guidance from seasoned growers is essential, which is why I’m so lucky to have met Fig Beard. Ever since that air layering workshop, his deep knowledge of sustainable gardening and traditional propagation methods left a lasting impression on me. Today, I’m thrilled to feature another piece of his wisdom: grafting fruit trees. It’s an age-old technique that might sound intimidating at first, but in Fig’s hands, it becomes both approachable and deeply rewarding. Whether you’re an experienced gardener or a curious beginner like me, you’re in for a treat.

What if you could combine the vigor of one tree with the delicious fruit of another? Grafting makes this possible! This propagation technique lets you create fruit trees that are productive, resilient, and true to their parent’s best qualities.

What is Grafting?

Grafting is the process of joining a branch from one tree (the scion) with the root system of another (the rootstock), to grow them together as a single plant. The scion carries the desirable fruit qualities, while the rootstock provides a strong foundation and can influence the tree’s size, disease resistance, and adaptability. 

Why Propagate with Grafting?

Most fruit trees grown from seed do not produce good quality fruit, and some trees can’t reproduce by rooting a cutting. Grafting guarantees you’ll get the same delicious fruit as the parent, preserving unique or heirloom varieties for generations.

Combine Desirable Traits

Grafting allows you to pair the best fruiting wood with rootstocks that offer disease resistance, cold hardiness, or tree dwarfing characteristics. 

Speed Up Fruit Production

Seed-grown trees can take many years to bear fruit, but grafted trees often fruit much sooner. The mature scion “remembers” its age and can begin producing fruit within a few years of grafting.

Change or Add Varieties

Want to upgrade an old tree or try something new? Grafting lets you add new varieties to an existing tree, even creating “fruit salad” trees with multiple types of fruit on a single trunk.

Best Fruit Trees for Grafting

Grafting is especially important for fruit trees that don’t root well from cuttings or don’t come true from seed. Top candidates include:

  • Apples & Pears
  • Stone Fruits (like cherries, plums, peaches, apricots)
  • Persimmons
  • Citrus

Materials Needed for Grafting

  1. Sharp Pruning Shears: To cleanly cut scion and rootstock.
  2. Grafting Knife: A blade with only one side sharpened (aka, single bevel). This is incredibly important to get a flat smooth cut on the materials.
  3. Grafting Tape: Holds the graft union securely and protects it from moisture loss.
  4. Rootstock and Scion Wood: Choose healthy, compatible material—scion wood is typically collected while dormant in winter.
  5. Labels: To keep track of varieties and dates.

Guide to Grafting Fruit Trees

There are many different styles or methods of grafting. One popular method is called “cleft grafting,” which you can easily learn to do.

  1. Collect and Prepare Scion Wood: Gather healthy, dormant scion wood in winter. Cuttings should be about pencil-thick and 4–6 inches long, with at least two or three healthy buds.
  2. Prepare the Rootstock: Select a compatible rootstock and prune it to the desired height. Remove the top of the rootstock and make a cut down the center to create the “cleft” that will receive the scion.
  3. Prepare the Scion: Use a grafting knife to cut both sides of the scion into a wedge shape. 
  4. Join Scion and Rootstock: Carefully align the cambium layers of the rootstock and the scion. Good contact is crucial for a successful graft union.
  5. Secure the Graft: Wrap the graft union tightly with grafting tape or a rubber band. Apply grafting wax or sealing compound to protect the cut surfaces from drying out and to keep out pests and disease.
  6. Label and Monitor: Label your graft with the variety and date. Keep an eye on the graft over the next few weeks—successful grafts will begin to heal and eventually push out new growth.

Aftercare for Grafted Trees

Keep the grafted area shaded, and protect young trees from wind and pests. Remove any shoots that sprout from below the graft union so all the tree’s energy goes into the new scion.

Be Patient. It can take several weeks or longer for the graft union to heal. Once the graft is established and new growth appears, you can gradually acclimate the tree to its final planting spot. With proper care, your grafted tree will bear fruit true to its parent in just a few years.

Figbeard is a fruit tree specialist who consults and advises home growers and commercial orchards. Don’t miss his series of educational fruit tree workshops in Austin, Texas. And if you haven’t followed Figbeard’s Instagram, you’re missing out on some gorgeous fruit in your feed!

Fajitas Navidad

Why wait for December when you can unwrap joy twice a year? Celebrate Christmas in July for a second helping of holly, jolly merriment, minus the frostbite. I’m not talking about a big blow-out celebration like the genuine article, but a more impromptu excuse to get into the spirit.

Every time I see all the vibrant greens and reds spilling out of baskets at the farmers market, it’s all I can think about. How different the traditional menu would be, if only our forebears had access to ripe tomatoes, basil, peppers, and pole beans! That’s why even mundane fajitas start to look like a holiday party starter.

The Beginnings of Warmer Holiday Wishes

Christmas in July isn’t just a marketing ploy dreamed up by money—hungry corporations, although of course, they patently encourage the extra gifting opportunity. The first recorded celebration dates back to 1933, when a North Carolina summer camp for girls put on an off-season yuletide celebration complete with fake snow made of cotton, a decked-out tree, and a visit from Santa himself. It wasn’t long before the idea spread, especially in the Southern Hemisphere where July is the colder season.

Eventually, brands caught wind of the novelty and turned it into a commercial mini-holiday, offering midyear sales and peppermint-everything. It endures today because a party is a party, and summer offers a dearth of actual calendar events, so we might as well fill in the gaps somehow.

It’s Starting to Look a Lot Like Christmas, Everywhere You Turn

Christmas is never all that cold in Texas, having spent more than one December evening in a T-shirt, sipping iced coffee next to a half-lit tree. Granted, 100 degrees is a world apart from 60 degrees, but those temperatures offer new opportunities for more refreshing treats.

It doesn’t take much to whip up a festive dish with all the fresh fruits and vegetables now at peak ripeness. Just think red and green, and instantly, you’ve got a menu fully decked out for a yuletide celebration. For example:

  • Christmas Tree Crudité Platter – Arrange layers of green veggies, like broccoli florets, cucumber slices, snap peas, and celery, in the shape of a Christmas tree on a large platter. Add pops of color with cherry tomatoes or radish slices as “ornaments,” and top it off with a star cut from a yellow pepper or carrot. Use pretzel rods for the tree trunk, and serve with a few chilled dips on the side, like red pepper hummus or herby green goddess.
  • Holiday Pesto Pasta Salad – Toss cooked and cooled pasta with pesto, cherry tomatoes, roasted red peppers, and peas. Optionally, top it with finely grated vegan Parmesan for a snowy look.
  • Cranberry BBQ Tofu Skewers – Skewer cubes of tofu, zucchini, bell peppers, and red onion, then brush with cranberry sauce mixed into your favorite bottled BBQ sauce. Grill or roast until caramelized.
  • Festive Fruit Salad – Mix cut strawberries, green grapes, kiwis, raspberries, and/or green apples with a light sprinkle of lemon zest and lemon juice. If your blend is a bit tart, add a tiny splash of maple syrup.

Fajitas Navidad

Christmas fajitas could just as easily be everyday weeknight fajitas. The color scheme may even be lost on those simply captivated by the meaty strips of seared portobello mushrooms, distracted by their impossibly umami aroma. Wrapped up in a warm tortilla, each morsel is truly like an edible gift. They’re festive in spirit and flavor, even if no one at the table mentions Christmas at all, which is the real beauty of this half-holiday. You get to celebrate on your own terms.

What makes Christmas fajitas so irresistible isn’t just their visual appeal, of course. It’s the way they manage to feel both indulgent and fresh. Thick portobello caps become tender and juicy after a literal flash in the pan, soaking up every bit of seasoning like a thirsty sponge. Red bell peppers and green poblano peppers bring a sweet and spicy crunch, softened just enough to coax out their natural sugars, while slivers of red onion add bite and depth. A squeeze of lime over the whole pan wakes everything up, brightening the smoky richness with a citrusy kiss.

Assembling everything at the table makes it feel like a real family activity. I love a more interactive, hands-on meal that is meant to be shared. Isn’t that the idea behind the traditional Christmas dinner, too?

Happy Holidays, All The Days

So go ahead, string up lights by the pool. Crank up the carols, even if they clash with the sound of cicadas. Serve up those sizzling Christmas fajitas with all the trimmings, and toast to the idea that joy doesn’t have to wait for December. Whether you’re gathering friends for a backyard fiesta or just treating Tuesday night like a holiday, Christmas in July is your permission slip to celebrate something, anything, right now.

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Oodles of Zoodles

What happened to all the zoodles? I suppose the spiralizing craze has come and gone, giving way to more high-tech noodle solutions. Now they need to be packed with protein, like the pastas made with chickpeas and lentils, or so high in fiber that you can skip your morning Metamucil, in the case of some shirataki options. There’s a time and a place for every noodle, but please, bring back the zucchini noodles.

Making the Case for Zoodles

Fresh and crisp when raw, meltingly tender when cooked, it’s hard to beat a single ingredient noodle that’s simply made of whole vegetables. They’re neutral in flavor, don’t need any cooking when it’s hot out, and are an affordable option on any budget. Some may argue that needing a specialized tool to transform them into tightly coiled strands presents a considerable barrier to entry, but that’s just an uncreative excuse. Leave the spiralizer in the cupboard and reach for your peeler instead.

Sweetness and Spice

Shaving paper thin planks of zucchini creates luxurious lengths, approximating wide paparadelle, rather than the pedestrian spaghetti shapes that hand-crank spiralizers churn out. Adding an air of elegance to this commonplace vegetable makes it even more compelling on the dinner table, seeming like a truly special event, even if you’re making it just to clean out the fridge. It takes no time to slap together, tossed with lightly sautéed wild mushrooms and dressed with sweet orange, tangy mustard, and the bright spice of Aleppo pepper. Light, bright, and simple; just as seasonal produce should be.

Long Live Zucchini Noodles

Serve as is to make a compelling side, or add your favorite protein to transform it into a complete meal. If you so wanted, of course, you could bust out the spiralizer and make the more conventional thin strands, or even employ a basic julienne peeler for a similar result. All noodles are beautiful, and all zucchini should be treated with respect. Let’s revitalize the zoodle movement, one plate at a time.

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