Juicer Couture
A gift doesn’t need to be given to be received.
That’s what I tell myself when I’m staring down my wish list, debating how much might be reasonable to receive in a given calendar year. There must be special allowances, however, for a gift that’s practical, thoughtful, and genuinely useful, right? That defines the Hurom H310 Easy Clean Slow Juicer in all respects. I can confidently say it’s a pragmatic present you would only regret not treating yourself on.
I’ve been utterly hooked on juicing from the moment I plugged in my H400 by Hurom and suddenly can’t imagine life without such a luxury. Starting the day with a glass of fresh juice is better than any wake up call, rivaling the potency of a trusty espresso shot at times. Now, with this practical indulgence, I never need to deny myself. Compact, lightweight, and highly packable, this little juicer has completely changed the game. You can juice anywhere and everywhere—even while camping out in the wild, if you bring a power source. Limited luggage space makes the notion of putting a whole masticating juicer in a carry-on bag sound downright comical, but this machine always makes the cut.
Have Juice, Will Travel
The defining characteristic of the H310 Easy Clean that sets it apart from everything else on the market is how portable it is. Conventional juicers are hulking, heavy contraptions you could only park on your kitchen counter and leave there, taking up valuable real estate. This one seems to defy the laws of physics with a diameter of just 4 inches and weight of less than 8 pounds. Despite that, it’s still remarkably spacious, capable of accommodating a whole apple or orange with ease, stems, pits, and all.
I’m not one to compromise on quality, which is why the results are so spectacular. Like all Hurom juicers, the low-speed auger maximizes juice extraction from both fruits and vegetables, leaving behind completely dry pulp. As far as efficiency is concerned, this juicer is no slouch. It’s surprisingly quick to assemble, use, and clean, so rather than dreading the process, it’s a rewarding experience from start to finish.
No Mess, No Hassle
The biggest pain point for me has always been the clean-up. Who wants to spend half their morning scraping pulp out of mesh filters and washing a dozen parts? The H310 completely eliminates that stress. Its Easy Clean design means there are fewer parts to deal with, and the few pieces that do require cleaning come apart and go back together effortlessly. For the first time ever, I don’t feel like I’m cleaning a juicer more than I’m actually using it. That, to me, is worth the price of admission alone.
Besides, there isn’t much to clean up in the first place. This juicer’s low-speed masticating system ensures you’re getting a high yield with minimal pulp. You get nutrient-packed juice with minimal foam that stays fresh longer than the average home-pressed options.
A Juicer for Your Life, Not Just Your Kitchen
The H310 isn’t just eye candy to bejewel your countertop; it’s the kind of appliance that keeps pace with your busy life. Whether you’re heading out on a weekend getaway or just trying to streamline your daily routine, this juicer makes healthy living feel doable, no matter where you are. Once you’ve tasted the fresh juice it creates, you’ll never want to go back to store-bought.
At this point, I’d argue it’s not just a want, but a need, as a simple, thoughtful gift that feels both luxurious and practical. If I could give it to everyone I know, I would, because it really does make life just a little bit better.
Putting On Airs
When it comes to growing plants, especially in a temperamental, often extreme region like Central Texas, I’m still a complete novice. That’s why I’ve turned to the professionals to kick start my edible landscaping projects at home. I had the pleasure of meeting Fig Beard at a fig tree workshop hosted by the Central Texas Food Bank way back in April, and I couldn’t wait to share his expertise. Fig Beard’s passion for sustainable gardening and plant propagation is truly inspiring; his approach to growing plants is as rooted in practicality as it is in tradition.
In today’s guest post, Fig Beard dives into one of his favorite propagation techniques: air layering. Whether you’re looking to expand your fruit tree collection or simply want to learn how to clone your favorite shrubs, air layering is a reliable and rewarding method. In the following article, Fig will walk you through the steps of air layering, share tips for success, and explain why this technique can be especially effective for certain plants. Prepare to propagate with confidence!
Air Layering: A Fast and Reliable Way to Propagate Fruit Trees
Growing fruit trees at home is a wonderful way to enjoy fresh produce, cultivate natural beauty, and foster a deeper connection to the earth. When you propagate trees yourself, it’s even more rewarding!
Air layering is a propagation technique favored by many gardeners, allowing you to create new, fruit-bearing trees that retain the desirable qualities of the parent plant. This guide walks through the benefits of air layering, necessary materials, and step-by-step instructions so you can begin air layering in your own garden.
What is Air Layering?
Air layering is a method of propagating plants by encouraging a branch to grow roots while still attached to the tree. Once the branch develops its own root system, it can be cut off and planted independently. This allows you to create a genetically identical clone that bears the same fruit as the original tree.
Why Propagate with Air Layering?
Fast-Track to Reliable Fruit Varieties
Growing a fruit tree from seed can take many years, and trees grown from seed often don’t produce desirable fruit. Air layering allows you to clone a tree that you know has excellent fruit, giving you faster access to produce from an identical tree.
Higher Rates of Propagation Success
Air layering tends to be more successful than rooting cuttings because the branch remains connected to the tree’s resources while developing roots. This direct support encourages faster, healthier root growth.
Better for Hard-to-Root Varieties
Some trees are naturally harder to root from cuttings and may require extra nurturing. Air layering offers an alternative for these varieties, ensuring they develop robust roots with less stress and better overall success.
Best Fruit Trees for Air Layering
Air layering is ideal for trees that are also able to take root from cuttings. The best candidates include:
- Figs: Figs are among the most successful fruit trees to propagate with air layering.
- Pomegranates: Pomegranates are strong candidates for air layering, but they may take more time to develop roots.
- Citrus: Many types of citrus trees respond well to air layering.
Trees like apple, pear, persimmon, and stone fruit trees generally do not root from cuttings and similarly, they will not be good candidates for air layering.
Materials Needed for Air Layering
- Sharp Knife or Pruning Shears: Essential for making precise cuts on the branch.
- Rooting Hormone (Optional): Helps speed up root development.
- Moist Medium: Sphagnum moss or peat moss works well; avoid heavy soils and soils that don’t retain moisture.
- Plastic Wrap or Plastic Bag: Encases the moss and retains moisture.
- Twine, Twist Ties, or Tape: For securing the wrap around the branch.
- Aluminum Foil: Shields the developing roots from sunlight.
Step-by-Step Guide to Air Layering
- Select a Healthy Branch
Choose a branch that’s at least pencil-thick, about 12-18 inches long, and has fresh leaf growth. This will give you a strong, vigorous branch for propagation.
- Make a Cut
Using a sharp knife, make two shallow, circular cuts below a bud node and gently remove a 1-2 inch ring of bark to expose the cambium layer.
- Apply Rooting Hormone
If available, dust the exposed area with rooting hormone powder. This helps stimulate quicker, stronger root formation, especially for trees with tougher branches.
- Apply Moss and Wrap
Moisten the moss, wrap it around the cut section, and cover it with plastic wrap to retain moisture. The moss should be damp, not soaked, to prevent root rot.
- Secure the Wrap
Secure both ends of the plastic wrap with twine, twist ties, or tape. Then add aluminum foil around the plastic to protect the roots from direct sunlight.
- Monitor the Layer
Over the next few weeks, check the moss regularly to ensure it stays moist. Re-moisten it as needed. Root formation generally takes 4-8 weeks, depending on the tree type and growing conditions.
- Separate the Branch
Once you see a robust root system, it’s time to separate your new tree from the parent. Cut just below the root ball with sharp pruning shears.
Potting and Pruning for Best Results
Remove Most of the Leaves
Before potting, remove most of the leaves to reduce strain on the new roots. This ensures the young plant can support itself without excessive moisture loss.
Acclimate in a Pot
Carefully place the new plant in a pot with nutrient-rich soil and keep it in a shaded area. This step allows the roots to stabilize and develop further before being exposed to full sunlight. When the tree is well-rooted, it’s ready for its final planting spot and will eventually provide fruit as reliably as its parent.
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. If you haven’t followed Figbeard’s Instagram, you’re missing out on some gorgeous fruit in your feed!
Wordless Wednesday: Salute To Salads
Loro – Crunchy Cabbage Salad
Kura Sushi – Cucumber Sunomono
Salata – Custom Salad
Steamies Dumplings – Cucumber Salad
The Cheesecake Factory – Vegan Cobb Salad
Peace Bakery & Deli – Baba Ganoush, Fattoush Salad, Marinated Beets, Cabbage Salad, Cucumber Salad, Hummus
Next Level Burger – Cobb Salad
Nancy’s Sky Garden – Hummus Prism Roll
Boss Sauce
If tamales are on your agenda, doña sauce should be, too. Ubiquitous throughout Austin taquerias, high-end and low-brow, every plate is splashed with a shock of green salsa, clearly different from the rest. So commonplace that its absence is more notable than its presence, it didn’t even occur to me that it was a specific local phenomenon, invented just 20 years ago. More than just another salsa verde, salsa doña has secured a cult following without even trying.
What Is Doña Sauce, AKA Salsa Doña?
Invented by Bertha Gonzales while working at Tacodeli, it handily won an in-store salsa competition to snag a $30 prize. Given a Spanish honorific title out of respect, it became the signature flavor of this burgeoning chain, eventually being packaged for nationwide distribution. The amount of doña sauce being made everyday to meet the demand is staggering, to the tune of 60 pounds of jalapeños per individual taco shop, per day, to say nothing of commercial production.
Unforgettable Flavor
Built upon the smoky char of roasted jalapeños, garlic, and cilantro, such a simple foundation belies its complexity. Thick, rich, and creamy, it looks alarmingly like some dairy amalgamation at first, but that distinctive texture is all thanks to emulsified oil, much like an eggless aioli dip. Moderately spicy and somehow simultaneously cooling, brilliantly fresh and herbaceous, it’s hard to believe that this sensation comes together with only six common ingredients.
I Put That Sh*t on Everything
Tamales, tacos, burritos, nachos, queso, soups, burgers, wraps, sandwiches, salads, rice, refried beans… Stop me anytime, because the list of possible uses for salsa doña is truly endless. Anything that needs a little kick, regardless of the cuisine, is a prime candidate. The only thing I’d suggest not putting it on is your toothbrush, but then, you do you.
Often Imitated, Never Replicated
Tacodeli doña sauce copycat recipes abound. I don’t claim mine to be the most authentic since I wasn’t trying to recapture that lightning in a bottle. Instead, my version is inspired by the revered matriarch, leaning more heavily on the garlic and cilantro than other comparable renditions. Likewise, make it your own, dialing the ingredients up or down to taste. If you’d like yours hotter, leave the seeds in the jalapeños. Whatever you do, don’t let you tamales go naked. Especially when you’ve gone through the trouble of making such an important, labor-intensive holiday staple, they deserve the very best salsa to dress for the occasion.
Home Is Where The Chocolate Is
What makes a house a home? In the case of a gingerbread house, it’s about sugar and spice, of course, but it’s the personal touches that make it special. Just like you would lovingly decorate your own living spaces, each culinary construction project is an opportunity to bring your unique aesthetic to life. I’ve always relished the idea of making a gingerbread house for the holidays but rarely went through with it. Daunted by the process, it seems too difficult or time-consuming at a glance.
This year, I committed to pushing through that mental barrier to make myself a genuine gingerbread home at last. Seeing as I finally got my first home in real life this year, it’s only fitting to make a suitable tribute. Naturally, incorporating a few unconventional ingredients, my entry is anything but standard.
Choco-Rooms
Rich Dutch-processed cocoa creates the characteristic dark panels on my edible abode as a stark departure from the mahogany brown of conventional cookies. This in itself is nothing new, however; you’ll find a recipe for “cocoa-nut gingerbread” cookies printed in the 1845 cookbook, Modern Cookery, In All Its Branches, and no doubt earlier versions if you keep digging. What these early bakers didn’t think to include is the ultimate all-purpose flavor enhancer, otherwise known as Sugimoto shiitake powder.
Mushrooms are sprouting out in all sorts of foods and drinks, from coffee to cakes, owing to their nutritional prowess and, in the case of shiitake’s abundant free glutamate, ability to amplify existing flavors to even greater resonance. No, it won’t make your sweets taste mushroomy, as proven by my shiitake vanilla ice cream. You won’t know it’s there, per say, but once you taste the difference, you will know if it’s missing.
Building Up The Gingerbread House Legacy
Long before pumpkins found their spice, gingerbread was the defacto flavor of the holiday season. As the spice trade flourished in the Middle Ages, ginger became more accessible, paving the way for the evolution of gingerbread into a dessert worthy of celebration. By the 15th century, gingerbread had made its way to Europe, where it began to take on new forms. In Germany, it was often molded into intricate shapes for festivals and fairs. This was also the era when the famed Nuremberg gingerbread, known as “Lebkuchen,” gained popularity, featuring a complex blend of spices and nuts.
However, it was the story of Hansel and Gretel that truly solidified gingerbread’s place in the holiday canon. The Brothers Grimm’s fairy tale, published in the early 19th century, painted a picture of an enchanted house made entirely of gingerbread and candy, capturing the imaginations of children and adults alike. Inspired by this tale, gingerbread houses began to emerge as a holiday tradition, continuing into the modern era, where families would gather to create their own edible cottages adorned with sweets.
Iced Out
Skip the conventional royal icing mortar in favor of pure melted chocolate to build a better home. Aside from the obvious flavor benefits, it’s much easier to work with, piping out smoothly or spreading on thick, and sets up very quickly in a reasonably cool kitchen. If you need to speed things along, just set your pieces in the fridge for a few minutes, and they’ll be good to go. I wanted to keep mine simple, sticking with only dark chocolate for all my embellishments, but you can go all-out with vegan white chocolate, colored sanding sugar, candies, fresh herbs, and any other edible decor your heart desires. It’s your house after all; raise the roof!
Build It Better
Based on my fool-proof Gingerbread Cut-Out Cookies recipe, this formula has already stood the test of time. After 13 years and untold adaptations, it simply never fails. The dough is sturdy, easy to roll out thinly without cracking, and barely spreads while baking. You could absolutely make classic gingerbread people and call it a day, no house required. These cookies make for excellent gifts or additions to any holiday party.
A house isn’t built overnight, and neither is a gingerbread house. Well, yes, while it’s possible for the early risers and truly ambitious, I find it much more enjoyable (and less stressful) to bake the pieces one day, apply basic decorations and piping once completely cooled, and assemble them the next. For more construction advice, see my previous post about best gingerbread house building practices.
Chocolate gingerbread, enhanced by the subtle umami undercurrent of shiitake powder, could be the next big thing for seasonal sweets. Rich dark chocolate and the warm spice of gingerbread, elevated by the depth of umami from shiitake powder, is the unlikely combination I personally can’t get enough of. Go ahead; embrace the holiday season with an eye towards nostalgia but an appetite for something new. In this sweet home, all are welcome.