We hope you enjoy this episode as much as we enjoyed digging up our annual spuds! If you're looking for wonderful meal and/or canning ideas, head over to Rachel & Todd's channel, That 1870's Homestead - ua-cam.com/channels/GlnnV1P-cUPZ-laIOL62_Q.html ~ Eric & Arielle
Hey there. I used to use wax paper and parchment paper until I found out about, "Forever chemicals" in them. You have to read multiple sources that aren't affiliated with any particular company that sells them. PFAS is short for per- and polyfluoroalkyl substances. Once these compounds are in the environment or our bodies, they do not readily break down - hence the nickname “forever chemicals.” PFAS can cause kidney cancer, thyroid disruption, reduced responses to vaccination, and other health problems. It changed the way I work in my kitchen, but I've learned to make do without wax and parchment paper. Best wishes to you both!💛
Love your videos and look forward to every week. A little chicken stock sprinkled on each layer really adds a flavour boost. A chef I used to work for did exactly the same recipe and they are so delicious.
For the Au Gratin potatoes I roasted a couple heads of garlic in the oven in some foil with a slash of olive oil, salt and pepper. When layering your potatoes, smear a layer of the roasted garlic on the potato layer before you add the cream sauce, also I add a layer of either fresh thinly sliced onions, or caramelized onions in between every couple layers. It turns out amazing!
@@rebeccabrimmer7145 Ok nailed it, that's exactly where they were missing the expected flavor! The roasted garlic is another nice twist but for sure has to be the cheese missing in the sauce and then cheese added on top in the end and broiled to crisp that was missing from their experience.
We do gratin dauphinois here in France, which is stacked sliced potatoes with cream. And the trick is to put salt and pepper on every single layer, because cream is very bland and takes out the saltiness, so you need to add more to balance it out. We bake it for a very long time (up to 4-5 hours) until all the liquid has completely disappeared, at which point you get a nice crust of baked cream on the top of the dish, as if you added cheese, and all the cream has disappeared inside the potatoes. It's very simple, you just rub the dish with a clove of garlic, stack your potatoes, season every layer, and add the cream, with optional nutmeg. No herbs. But you need some really good potatoes and cream for the dish to shine. You never wash the potatoes for this, because the starch helps the potatoes absorb the cream.
Green acres is the place to be. Homesteading is the life for me. Land spreading out so far & wide. Keep Manhattan just give me that wild Alaskan countryside.
Potato gratin needs salt and black pepper in each layer and also garlic, rosemary, thyme..a smidge of sage and oregano if you like that. Adding the truffle salt was a great idea!
I don't know why but your potato harvest videos are my favorite every single year. I have been following you guys since the very beginning this is probably my 4th harvest.
Mary I agree, such a short growing season but I guess the long hours of sunshine make it manageable! We garden in Wyoming so it is so fun to see all the cold varieties that are working for others!
Couldn't have uploaded at a better time. Just finished finalizing my mothers estate after her death a few weeks ago and I really needed a distraction. Love your channel and your content so wholesome and uplifting.
Over the past few years I always look forward to your potato harvest, the best harvest on UA-cam. It's like finding treasures in the soil. You finally got rid of the red sofa. Can't wait to see what's in the future for you guys.
It's nice when the two of you, after all this time, can have such fun together while subsistence gardening. I know many of us enjoy watching the two of you grow together and interact with one another. Keep up the good work, and set an example for this younger generation to model. One item of note! As a kidney patient, I have been trained to soak my cut potatoes for several hours and then rinse....even better to soak overnight. Why? Removes potassium which is harmful to the heart when it gets too high in the human body. Soaking the potatoes does not hurt the taste, so why not lessen the load on the kidneys by removing it? Tomatoes, bananas, potatoes, and others all add potassium to the body. Kidneys work hard to remove it. Hope this tidbit helps.
I'm on my 2nd kidney transplant. 1st one a year after doing dialysis during my 3rd pregnancy. 2nd one 12 years later. The potatoes are great after soaking but please watch ALL salt. Do extensive research on where salt lies (i.e. big in pancake mix). Take phosphorus binders because it is in everything! I'm coming up on my 11th yr transplant anniversary so I say all of this to encourage you going forward. God bless you.
Rachel at the 1870s Homestead is a fountain of information. I'm not a gardener but I do get stuff at the grocery store just to try her recipes. Be well, stay safe, love from Texas.
I was also thinking how sad that you’ll no longer be growing in your beautiful garden after almost 5 years of dedication to the soil and crops. But then, there’s the excitement of creating a brand new garden and discovering what works best with your new soil. Plus without all the marshland, you’ll actually have much more space and better soil!
Guys, I love how you give a truly honest opinion of your cooking. Thank you for that. So many channels with food critics always act like everything taste amazing. They could be eating a fried tarantula and act like it is the most delicious thing they have eaten. So, thank you for your honesty.
Hi, for your potatoes, on each layer put sliced garlic and some salt and pepper. The flavor it adds is wonderful. You can also layer the potatoes in a glass pie dish, don’t use sauce, put potatoes, garlic and salt. Layer to the top then pour heavy cream on entire dish. Bake 350 for 1 to 2 hours.
For giving,. I am a potato head. Raw in a kitchen or two cups instant in the bush, some Bering Sea salt, some hunger ;what a table. For thanks, I have nothing but praise.
Thanks guys! Now I'm craving some augraten potatoes. Next time lightly season the layers as you stack them. Snowing here today in NW Ohio. I finished up my garden yesterday harvesting lima beans and a few flower seeds. It's bittersweet to know gardening at your"old" place is overwith. On to new things. It keeps us young.
I could watch you guys dig potatoes all day. your excitement is both contagious and adorable. I could probably watch you do the most mundane of tasks because you guys are just gold....absolutely the best, most down to earth, and lovely couple.
I keep finding these episodes so sad lately when you mention that there won’t he a garden next year. But when you mentioned a new cellar at the new place it got the vibes right back up 😆
I’m truly going to miss your gardening/canning updates while you both move this year, but I’m happy for you both and look forward to watching you settle into your new home. Congratulations by the way!
I love that you guys honest about whether you liked a dish or not. Those potato wedges sure LOOKED delicious. Potatoes are used to absorb too much salt in other dishes like soup. Chef's trick. So it's not surprising it needed extra salt after it was done. I would have added garlic for flavor! It would have added more caramelization? Potato harvest looked awesome!
I am an Irishman, and we love our potatoes. It be interesting to try some of the varieties you have seem much different than what I might have grown with my grandfather. Irish people traditionally like a flowery potato with medium high, dry matter, popular potatoes in Ireland would be Navan, Nectar, Electra, Cultra, and Maritiema. Irish people are potato connoisseur’s we grow many varieties of potatoes, and we also import potatoes from all over the world. What can I say we love a good spud. I’ve been living in Alberta Canada for great mini years now and there isn’t a great variety of potatoes here. You really have to go out of your way to find different varieties from local farmers. It’s not like back home in Ireland where you would have a selection and pretty much every store you walked into. But some of what you were growing looks really interesting and I would’ve loved to have tried them. You talk about the size of the potatoes now Irish people can grow really nice big spuds, but we will also love little tiny potatoes to just cause they’re small doesn’t mean they’re not good. Sometimes the little potatoes are just wonderful to cook with.
I must be part IRISH then ? I also love potato salad, potato chips, but most of all, I LOVE A GOOD CORNED BEEF WITH CABBAGE & POTATO'S ALONG WITH CARROTS ! I am really 1/2 Polish, 1/2 German ! Potato's are AWESOME !!!
@@johnlukasik8045 it's okay being half Polish half German as long as you like potatoes as far as I'm concerned your Irish lol. You should try bacon cabbage and potato three simple ingredients making one of the best dinners on Earth. Depending on where you are in the world getting a shoulder of bacon can be tricky. But if you have time and patience you can do it yourself. Get a pork shoulder or picnic roast. Leave the bone in and fat on. Dry cure it, rub curing salt into the pork. Put the pork into a vac sealed bag with the curing salt seal it up. Put it in the bottom drawer of your fridge once a day flip it over do this for about 15 days. Take it out rinse it all off and then cook it up in a large pot with water. You'll get a lot of scummy foam forming on the top ladle this out. When it is cooked remove from the pot and place on a plate to rest. Do not throw out the water shred your cabbage and cook it up in the water All of the bone marrow and salt and bacon flavor will go in to the cabbage. Cook up some potatoes strain off your cabbage and you can either cut or pull apart their shoulder of bacon it will be like pulled pork only bacon flavor. If you like corned beef cabbage and potatoes you are going to love this let me know if you try it.
@@smiley9872 totally agree great potatoes. We also have roosters, Kerrs pink, home guard, cara, we probably could be all day name and different potatoes that we grow and you can buy in Ireland lol. It was even a little fruit and veg shop on meath street Dublin that I used to like. They bring imported potatoes from all over the world. Do used to get these little potatoes from cypress that were just magical. They even had potatoes coming from Newfoundland and many other places around the world. It was great to try potatoes from all over. Is there a more versatile food than potatoes????? I really don’t think so. I’ve seen them used so many different ways all the typically cooked up Ways, but you also have them used to create alcohol, savoury snacks, used in bread, potato bread is actually awesome, used in sweets, even as kids we use them as ammunition in potato guns. I believe the the old common spud can unite the world get everyone sitting around table, eating some good potatoes the world will become a better place lol……
Always love potato harvest time at your garden!! In the Midwest we have a potato dish we take call funeral potatoes. Maybe look at that and see if you could somehow mimic it for some of your potatoes!! It’s so yummy!! It’s a meal all in its own if you add some meat. For your au gratin I would salt & pepper each layer and add nutmeg to the sauce. Kind regards!!
One of my fondest memories with my great-grandpa (Pepa) was digging up potatoes with him one year. I was probably 5 and I remember feeling like I was digging for buried treasure. He hand such a green thumb - tomatoes, beans, grapes, potatoes, figs, pears and tons more. Each spring there would be at least one green garden snake that showed up in his garden, his name was always Oscar and Pepa would always bring him to show me.
My fav way to eat potatoes is to take those little tiny ones you picked and just roast them on a cookie sheet with a little olive oil. Then salt when done. Make no mistake I love potatoes cooked all kinds of ways. They are a great food.
You guys did awesome with potatoes this year! The Au gratin typically has a sharp or smokey type cheese to balance the potatoes. Maybe try it next time with some smoked gouda or gruyere. Also a bit of mustard powder in the seasoning is always great.
Potato harvest is definitely one of my favorite videos that you two produce! And Au Gratin is one of my favorite way to enjoy potatoes! Also, tbh oregano is good in pretty much anything 😂
I always put cheese in my au gratin potatoes...adds a lot of flavor. Sometimes smoked paprika, too! I love watching your harvests. They are always so amazing!
You both were full of joy digging up the potatoes. So happy for you. I would have added onions in each layer too. Next year will be a new adventure in gardening and you get to take all the information you learned with you. Stay safe.
I recently made a root vegetable gratin recipe I found online for Samhain. We used sauteed onions, garlic, and leeks and then mixed them with the cream mixture. I was tasting it as I added the seasonings and adjusted as needed. We did use cheese in ours, which I think helped with some of the flavors. Everyone really loved it, and it's been requested I make it again for my boyfriend's family thanksgiving meal. The recipe also called for breadcrumbs which added a really lovely texture. You guys should definitely give it another shot. 😁
Digging potatoes has to be one of the most satisfying harvests. Also I love that we get to see your reaction to how delicious your food is. So many UA-camrs will post some great cooking content, then leave us hanging, by not eating their own food. Those potato stacks were a win, even though you thought they were under seasoned. Thanks for posting.
My husband and I pressure canned Brussel sprouts with just water and kosher salt. They turned out sweet, absolutely no bitterness. We had no idea how, but absolutely loved them. We gave some them away to our kiddos, they kept begging for more. We are down to our last jar. We will definitely need to restock our pantry with them.
I can now believe your reaction to everything else is genuine...I think this is the first time I have seen something you weren't thrilled with...I am kind of nervous about having no garden next year. I love these videos for the garden to canning room recipes... ❤️
I had NO IDEA there were that many varieties of potatoes!! Great harvest!
2 роки тому+4
I love that you grew so many varieties. Digging potatoes is like digging for pirate treasure! So fun! Best tasting potatoes I ever had were grown in/on Prince Edward Island, Canada. I'm not sure but I think what makes them so tasty is the iron content in their soil. I couldn't get enough of them! LOL 🤣
Arielle and Eric you are fun! How you enjoy your own work steers my sheer admiration . It’s as if you were playing a game,from the beginning to the end this is an unbeatable video. Great harvest. Thank you guys
The Au Gratin looks delicious and you put so much care into your meal preparations and recipes. I bet if there was a nice cheese in there, like a Gruyere or traditional raclette cheese, it would complement the potatoes and cream really well.
Sad to see the last of the garden but I learn so much from you. You are such a good gardener Ariel! I do not garden but my daughter does. I just killed my only plant, a cactus. So when I drop a comment like “You may want to layer your beds with some bone meal to increase the phosphorus in your soil. Good for strong roots”, her confused face is priceless. So hard to keep your grown kids guessing these days. Thank you, thank you. And your potatoes look amazing.
that ending caught me off guard 😆i thought the video was over. Love the sense of humor from you two ❤ keep up the great work! love seeing the well-deserved rewards from all that time and energy you both spend!
I love your videos. You are 2 strong people, united in purpose. To survive and prosper. You demonstrate how much hard work is involved. Honest hard work. Including connection to nature.
I always enjoy watching your channel. I’m a little late and watching this particular UA-cam presentation. I have since learned in my own gardening experience that purple fleshed Potatoes are the most nutritious.
We hope you enjoy this episode as much as we enjoyed digging up our annual spuds!
If you're looking for wonderful meal and/or canning ideas, head over to Rachel & Todd's channel, That 1870's Homestead - ua-cam.com/channels/GlnnV1P-cUPZ-laIOL62_Q.html
~ Eric & Arielle
Is your cabin warmer after you insulated it and changed the siding?
I just seen Todd mentioned your King salmon recipe. I enjoy seeing all your videos. Can't wait to see what you guys do in the future!
Hey there. I used to use wax paper and parchment paper until I found out about, "Forever chemicals" in them.
You have to read multiple sources that aren't affiliated with any particular company that sells them.
PFAS is short for per- and polyfluoroalkyl substances. Once these compounds are in the environment or our bodies, they do not readily break down - hence the nickname “forever chemicals.” PFAS can cause kidney cancer, thyroid disruption, reduced responses to vaccination, and other health problems.
It changed the way I work in my kitchen, but I've learned to make do without wax and parchment paper.
Best wishes to you both!💛
Love your videos and look forward to every week. A little chicken stock sprinkled on each layer really adds a flavour boost. A chef I used to work for did exactly the same recipe and they are so delicious.
Amazing vlog. I share Ariel’s excitement over “true potatoes”. 😅. Thank you for sharing. Best from Canada.
love the thumbnail recreation
can we call it Alaskan Gothic?
🤣🤣🤣
You bet
The only bad thing is... There's just not enough of you two!!! Want to see more videos please🍄🍄🍄
Too cute😂😂
For the Au Gratin potatoes I roasted a couple heads of garlic in the oven in some foil with a slash of olive oil, salt and pepper. When layering your potatoes, smear a layer of the roasted garlic on the potato layer before you add the cream sauce, also I add a layer of either fresh thinly sliced onions, or caramelized onions in between every couple layers. It turns out amazing!
Mmmm....😋
I could have swore there was some kind of cheese in the sauce when someone made this dish for me a long time ago but I could be mistaken
@@ziggybender9125 you definitely add cheese and I do when I have some. 😍
@@rebeccabrimmer7145 Ok nailed it, that's exactly where they were missing the expected flavor! The roasted garlic is another nice twist but for sure has to be the cheese missing in the sauce and then cheese added on top in the end and broiled to crisp that was missing from their experience.
The thumbnail choice this week was top notch y'all. Excellently done!
Agreed! And she's looking in the right direction, so double points for that!
Perfect!
I came here to say this 🤣🖤
@@pinkyfromhaughtfarms6550 same😆
Well said. It is classic!
Oh wow! Thanks friends, we feel incredibly honored for the share! Coming your way next year maybe we can meet up and go fishing!
We do gratin dauphinois here in France, which is stacked sliced potatoes with cream. And the trick is to put salt and pepper on every single layer, because cream is very bland and takes out the saltiness, so you need to add more to balance it out. We bake it for a very long time (up to 4-5 hours) until all the liquid has completely disappeared, at which point you get a nice crust of baked cream on the top of the dish, as if you added cheese, and all the cream has disappeared inside the potatoes. It's very simple, you just rub the dish with a clove of garlic, stack your potatoes, season every layer, and add the cream, with optional nutmeg. No herbs. But you need some really good potatoes and cream for the dish to shine. You never wash the potatoes for this, because the starch helps the potatoes absorb the cream.
Thanks🥰
I agree to season between the layers. Be careful with to much salt.
Perfect for the winter.
But also cheese has a lot of flavor too. 😅
I will be trying this, thanks!
Green acres is the place to be. Homesteading is the life for me. Land spreading out so far & wide. Keep Manhattan just give me that wild Alaskan countryside.
Doesn't matter how many times I watch someone dig potatoes, it's a fun treasure hunt every time. Thanks for bringing us along
I always joke it is the grown up Easter egg hunt! So much fun!
@@TheWyomingHomestead That's a perfect description!
Eric's enthusiasm for potatoes is so much fun to watch. How about a blooper video sometime? You two are so funny.
Must admit, self reliance is a lot of work but so fulfilling and give you a sense of living
That potato soil looks beautiful
Love your Patriotic garden with red, white and blue potatoes ❤
Digging up fresh potatoes and frying them 10 minutes later is a mouth watering experience that you’ll never forget.
Alaska's answer to that classic photo of the farmer and his wife
Oh my god, Ariel's parkour moves on top the rows is the energy I need 🤣🤣🤣
I look forward to this video every year!!!!!!! Potatoes 👍🏼👍🏼
Potato gratin needs salt and black pepper in each layer and also garlic, rosemary, thyme..a smidge of sage and oregano if you like that. Adding the truffle salt was a great idea!
I don't know why but your potato harvest videos are my favorite every single year. I have been following you guys since the very beginning this is probably my 4th harvest.
I am amazed at the variety of stuff that grows in that cold climate. Gorgeous potato harvest guys.
Mary I agree, such a short growing season but I guess the long hours of sunshine make it manageable! We garden in Wyoming so it is so fun to see all the cold varieties that are working for others!
Try it with shredded cheddar, cooked bacon., And a little parsley😊
Couldn't have uploaded at a better time. Just finished finalizing my mothers estate after her death a few weeks ago and I really needed a distraction. Love your channel and your content so wholesome and uplifting.
We're so sorry to hear that, thank you for taking to time to watch our video. We wish you all the best ❤
I am very sorry for your loss, I lost my younger sister about a month ago so I can relate to how you feel. Sending love your way!
Sorry for your loss!
Rachel, no adequate words but I'm very sorry for the loss of your Mother. 🙏❤️🙏👵
@@halleyevans1980 so sorry for your loss Halley.🙏❤️🙏👵
Potato picking, game hunting, and egg pickling are honestly my favourite!
Over the past few years I always look forward to your potato harvest, the best harvest on UA-cam. It's like finding treasures in the soil.
You finally got rid of the red sofa.
Can't wait to see what's in the future for you guys.
It's nice when the two of you, after all this time, can have such fun together while subsistence gardening. I know many of us enjoy watching the two of you grow together and interact with one another. Keep up the good work, and set an example for this younger generation to model. One item of note! As a kidney patient, I have been trained to soak my cut potatoes for several hours and then rinse....even better to soak overnight. Why? Removes potassium which is harmful to the heart when it gets too high in the human body. Soaking the potatoes does not hurt the taste, so why not lessen the load on the kidneys by removing it? Tomatoes, bananas, potatoes, and others all add potassium to the body. Kidneys work hard to remove it. Hope this tidbit helps.
I am close to kidney failure myself, so I can appreciate your tips about potassium !!! Thank You and HAPPY THANKSGIVING TO YOU !
Interesting, Did not know this 🤔 Thank you.
I'm on my 2nd kidney transplant. 1st one a year after doing dialysis during my 3rd pregnancy. 2nd one 12 years later. The potatoes are great after soaking but please watch ALL salt. Do extensive research on where salt lies (i.e. big in pancake mix). Take phosphorus binders because it is in everything! I'm coming up on my 11th yr transplant anniversary so I say all of this to encourage you going forward. God bless you.
Rachel at the 1870s Homestead is a fountain of information. I'm not a gardener but I do get stuff at the grocery store just to try her recipes. Be well, stay safe, love from Texas.
Man I’m just soaking these videos in. So sad you guys aren’t planting next year, your harvest videos are the best.
I was also thinking how sad that you’ll no longer be growing in your beautiful garden after almost 5 years of dedication to the soil and crops. But then, there’s the excitement of creating a brand new garden and discovering what works best with your new soil. Plus without all the marshland, you’ll actually have much more space and better soil!
But where, O where will sweet Bandit excavate?❤😊
"Muskeg", in Alaska speak. 🙂 FYI.
Nice extro! 😂
Guys, I love how you give a truly honest opinion of your cooking. Thank you for that. So many channels with food critics always act like everything taste amazing. They could be eating a fried tarantula and act like it is the most delicious thing they have eaten. So, thank you for your honesty.
Eric, you digging the camera out of the dirt cracked me up. 😂 I love the humor.
Love the energy and personality coming through running on the rows lol love you guys
Hi, for your potatoes, on each layer put sliced garlic and some salt and pepper. The flavor it adds is wonderful. You can also layer the potatoes in a glass pie dish, don’t use sauce, put potatoes, garlic and salt. Layer to the top then pour heavy cream on entire dish. Bake 350 for 1 to 2 hours.
YUM!
What would you use in place of heavy cream if vegan?
@@mauricepowers3804 reduced cashew milk maybe?
@@mauricepowers3804 Eat the brussel sprouts I guess...
here in australia we add bacon bits to each layer
For giving,. I am a potato head. Raw in a kitchen or two cups instant in the bush, some Bering Sea salt, some hunger ;what a table. For thanks, I have nothing but praise.
Thanks guys! Now I'm craving some augraten potatoes. Next time lightly season the layers as you stack them. Snowing here today in NW Ohio. I finished up my garden yesterday harvesting lima beans and a few flower seeds. It's bittersweet to know gardening at your"old" place is overwith. On to new things. It keeps us young.
So pretty big and beautiful. I like this harvest
Love watching you and Rachel trading recipes. Her and Todd are fun to watch and great people.
I love watching Rachel at That 1870’s as well. She seems like a wonderful women, homesteader and cook
Life is like a garden row of potatoes! You never know what you get! 😃
I could watch you guys dig potatoes all day. your excitement is both contagious and adorable. I could probably watch you do the most mundane of tasks because you guys are just gold....absolutely the best, most down to earth, and lovely couple.
I keep finding these episodes so sad lately when you mention that there won’t he a garden next year. But when you mentioned a new cellar at the new place it got the vibes right back up 😆
I’m truly going to miss your gardening/canning updates while you both move this year, but I’m happy for you both and look forward to watching you settle into your new home. Congratulations by the way!
I really love harvest time. Thank you for sharing your lives.
I love that you guys honest about whether you liked a dish or not. Those potato wedges sure LOOKED delicious. Potatoes are used to absorb too much salt in other dishes like soup. Chef's trick. So it's not surprising it needed extra salt after it was done. I would have added garlic for flavor! It would have added more caramelization? Potato harvest looked awesome!
I simply love this channel! You both are great together. And the thumbnail... what a hoot! Love it!
I am an Irishman, and we love our potatoes. It be interesting to try some of the varieties you have seem much different than what I might have grown with my grandfather. Irish people traditionally like a flowery potato with medium high, dry matter, popular potatoes in Ireland would be Navan, Nectar, Electra, Cultra, and Maritiema. Irish people are potato connoisseur’s we grow many varieties of potatoes, and we also import potatoes from all over the world. What can I say we love a good spud. I’ve been living in Alberta Canada for great mini years now and there isn’t a great variety of potatoes here. You really have to go out of your way to find different varieties from local farmers. It’s not like back home in Ireland where you would have a selection and pretty much every store you walked into. But some of what you were growing looks really interesting and I would’ve loved to have tried them. You talk about the size of the potatoes now Irish people can grow really nice big spuds, but we will also love little tiny potatoes to just cause they’re small doesn’t mean they’re not good. Sometimes the little potatoes are just wonderful to cook with.
I must be part IRISH then ? I also love potato salad, potato chips, but most of all, I LOVE A GOOD CORNED BEEF WITH CABBAGE & POTATO'S ALONG WITH CARROTS ! I am really 1/2 Polish, 1/2 German ! Potato's are AWESOME !!!
@@johnlukasik8045 it's okay being half Polish half German as long as you like potatoes as far as I'm concerned your Irish lol. You should try bacon cabbage and potato three simple ingredients making one of the best dinners on Earth. Depending on where you are in the world getting a shoulder of bacon can be tricky. But if you have time and patience you can do it yourself. Get a pork shoulder or picnic roast. Leave the bone in and fat on. Dry cure it, rub curing salt into the pork. Put the pork into a vac sealed bag with the curing salt seal it up. Put it in the bottom drawer of your fridge once a day flip it over do this for about 15 days. Take it out rinse it all off and then cook it up in a large pot with water. You'll get a lot of scummy foam forming on the top ladle this out. When it is cooked remove from the pot and place on a plate to rest. Do not throw out the water shred your cabbage and cook it up in the water All of the bone marrow and salt and bacon flavor will go in to the cabbage. Cook up some potatoes strain off your cabbage and you can either cut or pull apart their shoulder of bacon it will be like pulled pork only bacon flavor. If you like corned beef cabbage and potatoes you are going to love this let me know if you try it.
Don't forget, Golden Wonders and Queens! Records are good too!
@@smiley9872 totally agree great potatoes. We also have roosters, Kerrs pink, home guard, cara, we probably could be all day name and different potatoes that we grow and you can buy in Ireland lol. It was even a little fruit and veg shop on meath street Dublin that I used to like. They bring imported potatoes from all over the world. Do used to get these little potatoes from cypress that were just magical. They even had potatoes coming from Newfoundland and many other places around the world. It was great to try potatoes from all over. Is there a more versatile food than potatoes????? I really don’t think so. I’ve seen them used so many different ways all the typically cooked up Ways, but you also have them used to create alcohol, savoury snacks, used in bread, potato bread is actually awesome, used in sweets, even as kids we use them as ammunition in potato guns. I believe the the old common spud can unite the world get everyone sitting around table, eating some good potatoes the world will become a better place lol……
@@russellwood8750 Totally agree! Let the Spud unite the world. I loved my spud gun, great craic, innocent fun!
Yay I always love watching your potato harvest!
Saying hello from Australia,love watching you both...love you other cabin
Nutmeg is what is missing from gratin. It's usually the must spice for it ☺️
C’est bien vrai! Il ne manque qu’un soupçon de muscade pour le gratin dauphinois. Mais…tout est vraiment appétissant!
Always love potato harvest time at your garden!! In the Midwest we have a potato dish we take call funeral potatoes. Maybe look at that and see if you could somehow mimic it for some of your potatoes!! It’s so yummy!! It’s a meal all in its own if you add some meat. For your au gratin I would salt & pepper each layer and add nutmeg to the sauce. Kind regards!!
In the Netherlands we mix grated old Gouda cheese through the cream. And with the nutmeg it is sooooo good!!
They did use nutmeg though.
For the Au Gratin potatoes, I salt and pepper each layer and I also add thinly sliced fennel to each layer as well. Delicious!
One of my fondest memories with my great-grandpa (Pepa) was digging up potatoes with him one year. I was probably 5 and I remember feeling like I was digging for buried treasure. He hand such a green thumb - tomatoes, beans, grapes, potatoes, figs, pears and tons more. Each spring there would be at least one green garden snake that showed up in his garden, his name was always Oscar and Pepa would always bring him to show me.
The thumbnail on this episode was THE. BEST 😊
My fav way to eat potatoes is to take those little tiny ones you picked and just roast them on a cookie sheet with a little olive oil. Then salt when done. Make no mistake I love potatoes cooked all kinds of ways. They are a great food.
I am seriously going back to see what you did to prep that spud patch , gosh I’d love to have a harvest like that ! Much love to you both !
Jules 😘
You two are definitely servants of the garden. You have worked hard to achieve a good soil, and you yield a great abundance 💚(from S. Calif)
Your American Gothic pose for the thumbnail is perfection!…..and the potato-camera dig up at the end was a riot! Thanks, guys. Be well 😊
You guys did awesome with potatoes this year! The Au gratin typically has a sharp or smokey type cheese to balance the potatoes. Maybe try it next time with some smoked gouda or gruyere. Also a bit of mustard powder in the seasoning is always great.
Definitely needs the cheese! 😊 makes all the difference.
I add onions to the layers as well. Gives up a lot more flavour.
That’s a good idea. Yummy potatoes!
@@jamiegilchrist1476 my thought too!
I remember now…my mother did use mustard in the sauce👍🏻
The thumbnail is amazing❤. I love digging potatoes. It's like a treasure hunt
Potato harvest is definitely one of my favorite videos that you two produce! And Au Gratin is one of my favorite way to enjoy potatoes!
Also, tbh oregano is good in pretty much anything 😂
And the cabin :-)
Funny play on American Gothic for the thumbnail! So sweet and cute. Enjoy ALL those hard earned Spuds!
Love how excited you guys are getting up potatoes 🥔
All them little ones. Yum yum they go great with green beans with a piece of side meat in the crockpot overnight.
Hello....I just love this tater harvest......❤️
Great potato harvest love eating the small potatoes also and the stacked potato meal looks delicious
Potato harvest time is always sooo much fun. This inspires us to plant again next year. Thanks for sharing a really nice video.
I totally agree. Love watching everyone’s successes and sharing our own lessons learned and garden stories 🤍
@@TheWyomingHomestead It’s a great way to learn so much.
Harikaydı patetesler yine süpersiniz 🥰🥰🥰🥰🌹🌱❤️💚👏
I always put cheese in my au gratin potatoes...adds a lot of flavor. Sometimes smoked paprika, too! I love watching your harvests. They are always so amazing!
Holy smokes, what a haul! The soil around your potatoes looked so healthy, definitely taking notes for our crop next year! 💛
Well done lads with the container home! Awesome!
Potatoes looked great. I was wondering when the salt was going to be used. You guys have the greatest recipes. Great potato harvest. Thank you guys.
I love watching your potato harvest each year!
You both were full of joy digging up the potatoes. So happy for you. I would have added onions in each layer too. Next year will be a new adventure in gardening and you get to take all the information you learned with you. Stay safe.
It is always exciting when you dig up your potatoes. The harvest looks fantastic and what a variety you have got there. All the best to you both.
Thank you Eva 😊
I like the gardening,cooking,and fermented food shows.
Thumbnail is great!😆💕 Also, the Au graten potatoes looked amazing but are definitely mild on flavor😊
Great job on the potato harvest. Add green onion for flavor to the Au Gratin dish. I will definitely try the Brussel recipe. Thanks for sharing.
I recently made a root vegetable gratin recipe I found online for Samhain. We used sauteed onions, garlic, and leeks and then mixed them with the cream mixture. I was tasting it as I added the seasonings and adjusted as needed. We did use cheese in ours, which I think helped with some of the flavors. Everyone really loved it, and it's been requested I make it again for my boyfriend's family thanksgiving meal. The recipe also called for breadcrumbs which added a really lovely texture. You guys should definitely give it another shot. 😁
Watching your potato harvest is always such a happy day! I love potatoes!!!
Digging potatoes has to be one of the most satisfying harvests.
Also I love that we get to see your reaction to how delicious your food is. So many UA-camrs will post some great cooking content, then leave us hanging, by not eating their own food. Those potato stacks were a win, even though you thought they were under seasoned. Thanks for posting.
My husband and I pressure canned Brussel sprouts with just water and kosher salt. They turned out sweet, absolutely no bitterness. We had no idea how, but absolutely loved them. We gave some them away to our kiddos, they kept begging for more. We are down to our last jar. We will definitely need to restock our pantry with them.
I can now believe your reaction to everything else is genuine...I think this is the first time I have seen something you weren't thrilled with...I am kind of nervous about having no garden next year. I love these videos for the garden to canning room recipes... ❤️
I had NO IDEA there were that many varieties of potatoes!! Great harvest!
I love that you grew so many varieties. Digging potatoes is like digging for pirate treasure! So fun! Best tasting potatoes I ever had were grown in/on Prince Edward Island, Canada. I'm not sure but I think what makes them so tasty is the iron content in their soil. I couldn't get enough of them! LOL 🤣
Un bon gratin Dauphinois à la mode de L'Alaska .... Miam miam 😋😋👋👋
Arielle and Eric you are fun! How you enjoy your own work steers my sheer admiration . It’s as if you were playing a game,from the beginning to the end this is an unbeatable video. Great harvest. Thank you guys
Those small ones are just right for canning.they will keep for over a year that way. Love your ridge
The Au Gratin looks delicious and you put so much care into your meal preparations and recipes. I bet if there was a nice cheese in there, like a Gruyere or traditional raclette cheese, it would complement the potatoes and cream really well.
Sad to see the last of the garden but I learn so much from you. You are such a good gardener Ariel! I do not garden but my daughter does. I just killed my only plant, a cactus. So when I drop a comment like “You may want to layer your beds with some bone meal to increase the phosphorus in your soil. Good for strong roots”, her confused face is priceless. So hard to keep your grown kids guessing these days. Thank you, thank you. And your potatoes look amazing.
that ending caught me off guard 😆i thought the video was over. Love the sense of humor from you two ❤ keep up the great work! love seeing the well-deserved rewards from all that time and energy you both spend!
Your soil is awesome. No wonder your harvest is so good.
Wow! I’ve never seen a potato that bright red color. Looks like a giant berry!
I was born in potato district in Poland so this video is reminding me my childhood. Greetings and thank you !
Wow nice potato harvest guys,those are some nice varieties to plant
You two are my kind of hilarious! Anyone remember the video where their shirts kept switching back and forth?! 🤣SO GOOD
Love seeing what you got! Happy Harvest for sure.
Amazing potatoes growing in cold
Love you all videos
With all the respect in the world, the freeze frame of the video in the playlist reminds me of the painting American Gothic. I love it!
Great Potato harvest, you have some huge potatoes In there.
Like the results of the True Potatoes too.😊🇦🇺
Awesome enriched soil for a bountiful Harvest,🙏 Imagine your Joy if next years spud harvest produced a little helper potato!
👸🤷♂️🤴
С Новым Годом!!Всего Вам самого наилучшего.Продолжайте снимать,вы лучшие🌲🌲🌲👍
Thanks fot your explanation.
One thing further is 'clear sound' and 'speed for foreigners'.
That is the key point for foreigners.
I love your videos. You are 2 strong people, united in purpose. To survive and prosper. You demonstrate how much hard work is involved. Honest hard work. Including connection to nature.
I always enjoy watching your channel. I’m a little late and watching this particular UA-cam presentation. I have since learned in my own gardening experience that purple fleshed Potatoes are the most nutritious.