By "roots cooking" I mean like "roots music": heritage cooking -- southern style.
I've got a big pot of a "mess o' greens" (turnip greens and malabar spinach, cooked low and slow with onions, some diluted ham stock/glacee, vinegar and a bit of sugar; pork chops; blueberry-corn muffins. I'll add some broccoli and some leftover rice to dinner. We have to go to yet another prospective college thing here in town tonight -- otherwise I would have fixed some southern style succotash to go with it.
Aah -- just finished eating (sorry, no picture). The greens were melt in your mouth tender and sweet, asking for a few drops of hot sauce. And the pork chops? Browned and then braised in a covered pan in pan juices and a bit of diluted orange juice -- they could be cut with a fork.