Cask and Roots

Cask and Roots in the garden

08/07/2026

It’s too much to handle

08/04/2026

Dough recipe:

450 grams AP flour
50 grams whole wheat
5 grams of instant dry yeast
12 grams of salt
2 tablespoons of EVOO

I start my doughs in the morning, develop them with folds through out the day, and the do a final shape at around 3, pizza gets made at around 5-5:30

Pizza sauce is nothing more than a can of broken up/blended san marzanos, reduced down slightly and seasoned with salt.

a note on the oven technique, If you have a gas oven i wouldnt recommend placing the baking pan on the bottom and covering the holes.

for an electric oven that direct contact near the heating element gets the bottom really well finished without the need for an expensive and clunky pizza steel.

This also lets you make your pizza on the cooking surface so you don’t have to worry about the pizza sticking or using a peel!!

I have always used a simple aluminum baking tray for pizza. I recently got these aluminum pizza rounds and they are pretty solid.

08/04/2026

Helping the wind do its job.

This is a row of Dakota black popcorn which I’m very excited to make a big bowl of popcorn with.

Corn releases most of its pollen mid morning…once the dew dries and the temps start to rise. Doing this helps you get a full ear of corn and honestly is just kind of relaxing watching all the pollen fall 😂.

07/31/2026

Vanilla ice cream base: (this is a double recipe)

2 cup Milk
4 cups Cream
3/4 cup sugar
1/4 cup liquid invert sugar
2 heaping tablespoon vanilla paste (add more if desired)
1 tablespoon vanilla extract (add more if desired)
1 tspn of salt

6 egg yolks

everything can be halved if making a smaller amount!

This recipe uses a lot of vanilla. I am under the impression that if the flavor is in the name then there should be a lot of it.

Invert sugar is made by splitting the sucrose into its 2 seperate forms (glucose and fructose)

This process creates a liquid that retains moisture well and decreases the ice crystal size so you tongue thinks creamy instead of icy.

Generally you can substitute about 20-25% of the total sugar amount as invert Sugar. Anymore and ice cream can become too soft.

07/29/2026

A few of my favorite comments over the years.

07/29/2026

**RECIPE**

If you want to step up your baking, weigh all of your ingredients. Consistency matters.

this recipe makes 6x 150 gram cookies or 12x 75 grams cooks

167 Grams - Unsalted Butter - Room Temperature

240 grams - AP flour
1/2 teaspon - Baking Soda
1 teaspoon - Salt

134 grams - Brown Sugar
104 grams - Granulated Sugar
5 grams - Unsulfured Blackstrap Molasses
1 tsp vanilla paste
1 tsp vanilla extract

60 grams - Eggs (this is aproximately 1 very large egg. A typical egg is around 45-50 grams. To get 60 grams you will need to whisk 2 eggs and then measure 60 grams from that. Extra work yes, worth it? YES)

220 Grams - Milk Chocolate chips

on the eggs - only slightly mix in. Overworking eggs causes baked goods to collapse.

refrigerate dough for optimal flavor and texture.

Measure out 150 grams of cookie dough rolling into balls and bake at 325 degrees F. give these plenty of room to spread. they are big cookies.

Typical bake time is approximately 18-20 minutes. Make 1 minute adjustments based on your oven…

07/22/2026

Send this to someone who needs a gentle correction.

07/20/2026

Recipe - if you want to level up your baking weigh your ingredients!!

AP flour — 168 grams — 1¼ cups + 1 tablespoon

Baking soda — ¾ teaspoon

Baking powder — ½ teaspoon

Salt — 1½ teaspoons

Unsalted butter, at room temperature — 120 grams - 8.5 Tbspns

Light brown sugar — 144 grams — ¾ cup (lightly packed)

Eggs — 80 grams — (roughly 2 eggs)

Vanilla paste — 7 grams — 1 large teaspoon

Buttermilk — 75 grams — 1/3 cup

Mashed banana — 4 Bananas


Pecan Streusel Topping

50 grams - pecans

50 grams - sugar

50 grams - AP flour

50 grams - Butter

07/16/2026

Stay tuned for the biggest misconception about tomatoes

07/13/2026

The Marigold Trick That Actually Kills Root-Knot Nematodes (Backed By Science)

If you’ve got root-knot nematodes wrecking your soil, marigolds aren’t just a repellent myth — they’re a legit trap crop.

Here’s what’s actually happening underground: African marigolds (Tagetes erecta) release a compound called alpha-terthienyl from their roots. Nematode larvae are attracted to the roots and DO pe*****te them, just like they would with a susceptible veggie crop. But here’s the catch — marigold root tissue can’t form the feeding site the nematode needs to mature and reproduce. So they get trapped inside, fail to complete their life cycle, and the population crashes generation over generation.

The key to making this work: plant a dense, solid stand of marigolds — not just scattered plants tucked between your veggies .

I’m running this experiment right now with Crackerjack African marigold seed in beds that have been dealing with root-knot pressure. Follow along as we track the results

Have you tried marigolds for nematode control? Drop your experience below 👇

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