A huge thank you to Liz for being involved in this video and if you haven't already you should absolutely go take a look at what she's up to: ua-cam.com/channels/e0Ha5QljsCV5UqIkobBrcQ.html 🌱
Thank you for inviting me to do this collab with you, it was good to think carefully about which veg I value the most as staples for the kitchen. The light in your garden was superb when you were filming this, much nicer than the drab grey day were having in SE Wales!
You don't need to blanch Bread beans, that is not a great way to store them imo. In My opinion drying is best and just simply soak dry beans in water overnight to then cook. Do the same for most types of beans.
Huw. Just want to say, young man I cannot thank you enough, you are helping me out of my environmental dread relate depression. Thank you sir from the bottom of my heart.
I bought a pack of 30 asparagus seeds and now have 29 plants; we picked a few spears at the end of summer to test them and got a second crop due to the weather. The $5 pack of seeds gave us $240 worth of plants.
Beetroot: very delicious cooked in coconut milk, broth, ginger, lemongrass(oil), cardamom - can be eaten with basmati rice or by itself. Also the leaves are very tasty, prepared like spinach.
Thanks Ragin I never knew that you can cook beetroot in so different ways either than roasting and making salad. I have a beet patch, I will try this recipe tomorrow.
I knew a lady who had multiple paddocks for her horses. One was about 4 acres and at the appropriate time, she would move the horses (mostly hunters and a couple of saddlebreds) to a different field. Then the asparagus would come up and fill the first field. Everyone for miles around got free , well-fertilized vegetables. Asparagus used to grow wild along the back roads in the southern part of our state but then the gov't. decided to spray herbicide along the roadsides. Damn!
Thanks to you both, I'm returning to gardening after three years serious illness. The plot was terribly overgrown and the greenhouse was very sorry for itself and needed one pane replaced. Well greenhouse totally full of tomatoes (8 different varieties) cucumbers mini two plants, 4 types of beans , I've also got a huge range of summer bedding but I'm putting rainbow leaf beet, parsley and bush toms in the flower beds and hanging baskets. You can include a range of Chinese veg, kale, salad leaves in two types, peppers sweet in two types and peas including snow, mange tout, sugar snap and ordinary. Not bad for a start, plus I've planted my potatoes (first early, early and salad) and renewed and revitalised my strawberries, well about half anyway. I will be saving runners to replace the other half. I'm extremely proud of the giant trugs my hubby built me they're about waist height and 5' long X 4' wide and I have two. You're an inspiration to me so keep filming.
Hi, I know this post is old, but I just bought a house with a garden. The garden has not been tended to for at least 6 years, closer to 10. It's completely ovegrown with bittersweet nightshade, pokeweed, virginia creeper and other agressive weeds. What did you do to takle it? I would really rather not use a herbicide
Also egyptian onions (walking onion) is fun to grow. You can eat the whole thing and it creeps spreading around. It also survives through winter here (by here I mean Germany).
I'm always amazed at the differences in culture and how it differs from region to region. I'm in PA here and American gardens are so different. This guy probably knows at least 12 wizards... just like as friends. I learned in American public schools that England, Wales, Ireland, Scotland and those other places over in NotAmerica can do things like growing magic beans, enchanted potatoes, and mystical turnips, or summoning dragons and pursuing agriculturally relevant quests that would take an American 8 years of college education to understand and achieve.
That was hilarious! We live near Yeovil, in Somerset, UK. My daughter has a glorious garden, backed up with goats, ducks and chickens, plus foraging. She has quite a nice relationship with the fairies that live at the bottom of the garden. She keeps the troll under the bridge in Saturday evening beer too.
1) I would swap out beets for turnips- like beets, you can eat both the tops and greens, and turnips turn sweeter in the winter. 2) I would also consider Asian greens like mizuna, tatsoi and chrysanthemum (yes, the flowering plant) into a mix if you have a relatively mild-ish winter. They overwinter well, are delicious and very versatile in dishes. 3) Sweet potatoes! Again, a great source of calories from carbs AND has good health benefits, plus you can eat the leaves as well!
You say turnips, they say swedes. Same thing, but Americans call them turnips, while the British call them swedes. And I just a few months ago read about eating sweet potato greens. They are excellent!
@@christygarcia4843 What the UK calls swedes are actually what the US calls rutabagas, not turnips. They're a bit similar but not the same vegetable. Different regional common names can definitely get confusing, tho!
Wonderful presentation! We live in the State of Tennessee, USA. We grow very similar crops here. We are in zone 6b. We grow several types of beans. Mostly those that are dual purpose. Fresh eating, canned and dried beans. We grow beets. Onions, garlic, but haven't grow leeks, yet! We have always grown greens. I just found you both today! I have subscribed to both of you. GOD bless
Here in the U.S., this info is more important now than it was last year, it seems. Thanks for your thoughts, sharing your experience, and your encouragement.
Hi Huw! You and Charles are my most watched videos because you are both so helpful and thorough. I'm 78, have had cancer, and will be growing organically in containers. Your hacks are great and very helpful. I live on the Eastern Shore of Virginia ( mid Atlantic) and in zone 7, bordering on 8. Look forward to getting your book . Thanks!
I figured the 6 would be tomatoes, potatoes, beans, cabbage, carrots and onions. Here in Florida, we have 2 opportunities to get crops and sweet potatoes and peppers grow in the heat of summer (Zone 10a). Enjoyed the collaboration with Liz- just found your channel and am binge watching to catch up!
Love the ideas here. LOVE leeks! For me in California trees and bushes offer the most for the effort, citrus and avocados can provide yr. around (given enough variety) and as much as I enjoy messing in the dirt, trees don't require much time after established.
Nicely made video! Informative and visually appealing. Yet I feel the best advice for self sufficiency is to grow what you and your family will eat. Things that will stay good in cool storage for a good period of time, potatoes, winter squash, bulb onions. Things that add flavor like garlic and herbs. Maybe 6 was to low of a number to include such things, but I think they are important to help prevent food fatigue.
Today I proceeded in working with your advice and tips again. Its been a long day, I will search for my own raised bed now. Thanks so much. Sleep well, rest well, eat well.
Giant "red" (actually purple) mustard greens are very resilient! Grows through all seasons, all soils even pure wood chips, and when it goes to seed the babies will even grow in sidewalk cracks! Easily transplanted. If you fail to grow this plant, something is very wrong lol. Also, if allowed to go to seed, the small flower branches dry to a perfect straw. One of the finest mulches I've ever used.
I completely agree with this. Grew it for the first time two years ago, they just keep appearing everywhere, which is a plus because we love eating them. Plus I find them incredibly beautiful to look at too!
You and Liz are a real inspiration. We are starting our first raised veg patch in the garden. It's been a few years since I had an allotment and it's wonderful to get back to growing our own veg, spending time in the garden and connecting with nature Thank you 🙂
I think pumpkin and cassava are also super useful to grow and versatile for many dishes and hardy for any weather. We enjoy eating their leaves and roots and it’s a loving plant that keeps on giving!
Swiss chard is cold hardy, full of nutrients, and very productive per square foot. Winter hardy in temperate climates, particularly if you use a plastic cloche to cover it.
I inherited a plot a few years ago with a couple of chard plants which I let go to seed. It self-seeded all over the place and I've had more than I can eat ever since - the only work has been harvesting it. I eat the young leaves raw. It's there all year and just gives and gives. I'm in SE England and it goes through the winter fine. Brilliant!
Swiss chard is virtually the only veg I'm harvesting now. Brassicas fed the pigeons & magpies, polytunnel cover blew away, & oriental veg went straight from mini seedling to flowering overnight. Got my revenge by eating flower heads of mizuna & mustards - v tasty 😋
One lovely thing about swiss chard is that, if it re=seeds itself all over the place (which I encourage and actively assist), you can dehydrate and grind the leaves to make a wonderful "green powder" with any other excess greens (e.g. spinach, mustard, kale, turnip, beet greens) that can be added to all kinds of soups, stews and smoothies year round.
Awesome video Huw and Liz! I would say one of my favourites to grow is dwarf french beans, they produce huge amounts of crops, and require no supporting structure so perfect for beginners. I also love growing beetroot, and can never seem to grow enough of it each year!
I learned to substitute leeks for onions whole breastfeeding a baby with a sensitive digestive system. Great substitute! I also found kale a good substitute for cabbage for the same reason, even though I had to grow it myself because it wasn't available in our shops in Southern Africa.
This was an awesome video and thank you so much for mentioning about rethinking how we eat....not strawberries in winter but what our land will grow and thrive with. I love (and grow) the veggies you listed (except turnips) and would like to add carrots (some years less finicky than others but I love them year round) and potatoes (which I can eat every day!. Kale is my "go to" for greens...though there is also swiss chard which will grow almost all year. Some of the greens (kale, swiss, beet tops, etc) can also be used for salads when harvested small. Again thanks for this list and...lucky are the new gardeners who get to view your channel...I've been growing much of the veggies I eat for 20+ years...and had to learn the hard way :)
Turnips grow so easily but I have tried and just cant muscle them down...unless there in a Cornish Pasty..or dark pickle like Branston but otherwise not for me
I am new in growing.well, anything. An urban woman moved to a very rural foresty area. Love watching your videos. Thank you, ver helpful and motivational
I like the 1 to 2 ratio of onions to leeks. I have a horrible time storing onions so this will be a great fresh alternative. And the bit about keeping bean plants thru the winter is awesome! Thank you Huw and Liz!
A great big thank you Huw. Bought hubby your recent book for his birthday last month, a perfect gift, and gratefully received as he managed to get half an allotment plot two months ago. Take care, stay safe 😊 April 4 2020
Thank you two for such a informative video! I thought a list of the vegetables that had been recommended in the video would be useful for the folks (including me) who want to go seed shopping: Huw: Broad bean Liz: Runner bean Huw: Beetroot Huw: Swede (a.k.a turnip) Liz: Parsnip Huw: Kale Liz: Red cabbage Huw: Leek Liz: Asparagus
I heavily munched my broad beans when they were at the end of their productive period instead of lifting them and most of them regrew the following spring. I live in South East Australia.
Such great advice to take your cue from nature! Every year I will be worrying about when to plant my potatoes, then one I missed the previous year pops up a plant, and I know it is time. Same with moving my tomatoes to the garden. When the volunteer tomatoes are 4” tall my greenhouse grown can be moved.
Great Video. Really useful content. I love the way the two of you agree to disagree in such an amicable manner. The only one you missed for me is Courgette. So easy in the summer, and a great encouragement for people just starting out.
Sometimes too abundant! My parents were quite poor when they got their first home and so my mother tried growing more of their own veg - nothing grew except the courgettes which produced a huge glut. They ate courgette soup, cake, you name it they had the courgette version as they had to work with what they had! To this day neither of them will touch a courgette since then 😂
I like red beets (beetroot) raw in salads and occasionally cooked in vinegar. I really love the yellow and white varieties - very sweet and not so strong, plus they don't bleed so much.
Broad beans can be allowed to dry and be stored on a shelf. They are then soaked oveernight and can be added to casseroles or ground up with parsley and a few other ingredients to make falafels. I'm sure other beans would also work. I've only done falafels with broad beans or chickpeas. They are nicer if you take the skins off the beans after soaking (no need with chickpeas), but that's time consuming. Beetroot is versatile as the leaves are also edible. Use them like chard - baby greens in salad, wilted as a side dish, chopped into soups and stews. I do like the roots roasted. I love leeks. Leek and bacon quiche is amazing. Leek, bacon and roast pumpkin makes a great topping on pasta.
Fiona Anderson I grew the broad beans as an experiment and because they have an attractive plant. They are way to labor intensive. Give me a Lima bean any day.
Great collaboration 👌 I'm in Windermere, Florida zone 9b. I've been Gardening for over 50 years and I am still learning. I started a UA-cam channel 6 months ago to help all the new gardeners out there. But I am still learning and enjoy your no-nonsense channel. I also enjoy Liz's channel. Well done to you both. 👩🌾🌿👍
Gotta eat in moderation because they induce bloating & painful flatulence if you overdo it. You can't eat them in the same sized portion as say potatoes - though some say over time you can condition your gut to them so that you can eat larger portions.
my favourite bean is the Madegasscar Bean, a perennual (about 7 years) that can be eaten when young like a string bean, and after the pod dries, the harvested beans can be used in soups and stews
Greetings from New Zealand. Beetroot are a great crop, because they are a double crop - leaves as well as roots. I originally grew beetroot for leaves only, but now I actually like the root as well. Can't stand swedes or parsnips. Carrots would be my choice of root veg. Wonderfully versitile. I love them in soups, stews, and savory mince, and also in carrot cake and carrot bread. I grow the rainbow blend, so I get orange, yellow, purple, and white. The look fabulous on the plate. I was surprised to not see potatoes on the list. They are very much a staple for most self-sufficiency people. Easy to grow, filling, nutritious.
We're in Oz and have just hit Autumn so we're currently harvesting the last of our Summer crops. I'd like to suggest adding woody herbs to the list as they're absurdly easy to grow and dry really well. They add flavour and interest to any dish and also make great companion plants to help repel pests because of their volatile oil content. Our favourites include rosemary (which also makes a great windbreak shrub), sage, oregano and thyme - and their many varieties. Give them a good cut back each year and they'll keep growing almost forever
Winter squash are easy to store and the seeds are super nutritious. I've had some last a year when stored properly. Pies, roasted,mashed ,soups, muffins endless possibilities...its like a taste of summer/fall all winter.
Great Collab! I never knew you could leave runner beans in the ground, want to give that a try now. Also the kale flowers, i cut some of these yesterday after I discovered they could be eaten - great to know they keep coming back!
Some great suggestions Huw, I would definitely agree with you about Leeks, I love them. If I was to make some other suggestions I would definitely go for Squash, both Summer and Winter varieties. We don't eat very many potatoes but we eat Squash almost every day. Summer varieties are so quick and easy to grow and Winter varieties are great for storing right through the winter and into the hungry gap. Last year we harvested more than 280kgs of winter squash (ten different varieties) and 60Kgs of Summer squash (five varieties) and we still have around 30Kgs left, both fresh and frozen. As far as a leafy veg, I agree with you about Kale, but I think my preference would actually be Chard. When its young we use it as an alternative to spinach but it can be used more like a leafy green over winter. It's incredibly versatile and a great way to add colour to the plate.
pumpkins are very very good to store well into march and even april, well into the hunger gap. One very productive and well preservable variety is the hokkaido or also known as uchiki kuri. you can let the ranking vine climb into stuff to save space even. the pumpkins will hang and mature that way.
Beetroot is great grated and used in baking. Just like in a carrot cake. Beetroot is often overlooked as is the courgette, in the baking dept. Also anything with that wonderful colour (such as red cabbage) is great for us as they are higher in antioxidants.
I love beetroot. It is so easy to grow them from seeds, either in trays to plant them out in early may or sowing them directly into the ground. They need a bit of water when they are smallish, but are really robust when the are established. The best varieties are the "Robuschka" (for this lovely earthy flavour) and "Tondo di Chioggia" (white-red rings, more sweet in taste). Boiled, cut in rings and seasoned with a bit of oil/vinegar/salt/a little sugar and caraway seeds ... best salat ever! :)
@@chrishieke1261 When you say May, is that your spring, I'm way down in New Zealand and we are going into winter. I dread May as it's so cold where I live by then lol. Roasted beetroot is also a favourite of mine. Some varieties can take a while in the oven tho, longer than roast potatoes, but well worth the wait : )
@@katiethorne22 Ah, I see. Yeah, May is the month that links spring and summer. A more literal name for it in German is "Wonnemonat" ... "month of joy". The month starts off with a happy feast ("Maibaumsetzen" ... when every village raises a decorated spruce on a long pole in the middle of the village and people party till dawn ^^) and planting starts in earnest in the middle of the month. Sadly, the Maibaumsetzen this year will be cancelled due to the current situation. :(
@@chrishieke1261 That's very interesting. Yes, the current situation is changing everything here too. We are on a pretty strict 'lockdown' Only essential services are open. and then at the pharmacy or Supermarket, it's one in, one out. So, that leads to long queues, something NZers are not used to AND we have to stand 2 metres apart!! Stay safe, stay well.
Richard, about broad-beans: please notify your audience to check themselves for Glucose-6-phosphate dehydrogenase deficiency (G6PD) with their GP first. Broad beans can be very fatal not just by consuming it but even sniffing its pollen. Overall great videos. Thanks. Learned a lot from you.
@@vahidalavi thanks for replying. Presumably if I like broad beans and have eaten them for years with no problem, I would safely assume I'm not in that category without a blood test?
@@rebeccablech1140 The only way to ensure is to have a blood test. Please get advice from your doctor. That also helps your doctor to not prescribe certain medicines if you have the deficiency. Surprisingly, if you are a female and have the deficiency, 99.99% your children have it as well. This is a good article to read www.rch.org.au/kidsinfo/fact_sheets/G6PD_deficiency/
Thanks for the great videos and for having Liz and Charles on your channel as well ! I love the ‘Swede’ as you say, ‘Rutabaga’ in the USA, and l like the idea of the crops that are happy staying in the ground also. I expected to see potatoes on the list and wonder why not since they are so easy and common.
Hey Huw, where did you get those plastic clamshell style germination pods? (I hope I'm describing them correctly). I am not sure if you're in NZ or UK. I'd love to try some of those. Please put a link so you can get compensation. They seem to really protect the roots. Thanks!
Love your video . Much applies to us here in Canada grow zone 4 or 5. Not everything will overwinter in the ground in deep winter but I try to preserve more ( ex beets and potatoes). Agree with the concept of not expecting everything all year...not a natural rhythm to that at all...strawberry season gets lost and less valued when we think we can have them all year through imports. Besides the imports off season can’t even come close to in season . I also love kale...also versatile, can grow indoors under light in winter 😊❤️🇨🇦 cheers and thank you
Have now located and purchased an old bean slicer like yours, and a packet of beans, as the only reason I don't grow them is because I hate preparing them, but thanks for the image, I knew what to look for :). I also had no idea beans could be perennial, will be trying that this year.
I grow scarlet runner beans for beautiful purple and black dried beans. They are simply delicious! I grow them vertically on trellises. The hummingbirds are crazy for the beautiful scarlet flowers.
Parsnip coffee works well, grate them and bake in the oven until they are very dark brown. Put in a tea strainer and cover with boiling water, soak for a few minutes.
I have left undergrown and dead fennel in the ground for a winter (simply run out of time to clear all the beds) and it sprouted this year from the old roots. (I am based in Scotland, Fife) Also the spring onions I planted late last year, never managedto grow large enough but right now in May they are ready to eat! As for self sustainability which I am aiming at at least with vegetables, for me an absolute must are Potatoes. You can store them overwinter if you have good crop, amd as a Polish I could not live without them hahah. But I agree with you Huw Swede is great too and it is really good for your gut healt, it is anti-candida food, good alternative to balance your gut bugs when you might be eting a lot carbs. I am also growing asparagus, and trying more other perennials (mostly fruits such black;red;white & pink currants, honeyberry, blueberries, raspberries, jostaberry, goospberry and fruit trees such apples, cherries, pljm and pears) as lowering amounts of work is always welcomed.
My family is from Wales, and ( same last name ) just found your amazing channel ! We now live in western Canada, but the temperature and climate is very similar!
My family uses a lot of carrots during winter and spring here in zone 5. Use a tall marker (to find them in deep snow) and leave a long, narrow shovel in the garden and you'll be harvesting all winter long. Mix it up a bit with a few different colors and your dark winter soups will be full of the colors and flavors of summer.
Liz is the 1st person I've heard of who leaves the runner bean plants in. I learned this by accident! Great accident! 😁 Thanks for this video. I thought you would mention the good old 'spud' for self sufficiency
I love growing beetroots, but I grow them to harvest the leaves as a tasty gree, because i unfortunatly cannot stand the flavour of the roots. I grow them as a perennial green.
I sow broad beans in January and plant them very deep and hard. You will get an early crop and occasionally get a second burst but another sowing in spring will give a later crop as wel.
I agree with the planning. You can plan to put quick growing companion crops between your slow grow in crops in succession, and get more food from the same area. Radishes for instance: radish leaf soup, fresh radish in a salad, roast radish then pickled or kimchi for winter.
Oh so glad you put in beets. I find them to be a huge crop. i eat the greens and the roots. I put little plantings of them all over the garden. I wanted to also add... grow what you love... and with kale be sure to try all the different kinds because they are all a bit different but kale is sooo wonderful. There are more kinds than the dino kale.
I've learned I am not a fan of runner beans for fresh eating but they are great as dried beans for soups and chili! Thanks for the great collaboration video!
Loved the style of this video! Felt like I was watching 2 videos at once but still melded into one. Can get a bit boring and information overload watching the same person for more than 10 mins straight. But switching between the two people really broke it up and I feel like I took away a lot from this video. Thank you 😊
What a great video! Thank you to both you and Liz. I was raised on canned corn, peas and beans. Once I left home then I started to discover a different world of vegetables. I am still trying to figure out best practices and how to prepare real food. So, as far as personal experience I haven't much to offer other than, I can't live without home grown tomatoes and can salsa and want to try sun drying . But as a history buff, I would suggest pumpkins. Early colonists would have died without their pumpkin crop... many died anyway. Soups, bread, pies and simply sautéed. Could also be sliced up for cattle fodder.
The two recipes that I find the easiest to adapt to whatever's available are paella and curry. I hardly ever do paella traditionally but we eat a version at least 3 times a month. I've even used Russians in them, and frozen cooed dry beans. And once I learned how to make curry pastes my entire approach to cooking changed. Finally, soups are amazing for our currently very cold weather!
We finished planting our asparagus this evening. We'll be planting strawberries along with them and also onions. They are definitely an investment but I can't wait to actually eat them. I found your channel via Charles Dowding's and you've all sold me on trying leeks!
I planted my asparagus bed 6 years ago, and have just gotten my first really hearty crop.....I've had 6 meals worth off the plants (and a number of raw snacks off them as well) this year. Patience, care, and limited harvesting the first 5 years have finally paid off! I look forward to years and years of beautiful spring asparagus spears!
I'm new to your channel and enjoying and learning a lot. One thing we are doing is dehydrating our veggies and with many things powdering and putting in capsules. That way you get more nutrition in a small capsule and ingest foods you may not like to eat. Thank you for all the knowledge you are sharing.
Potatoes bring you over the winter. 2019 we had them in good quality until May 2020. Together with topinambur they are the bread. The other vegetables are the butter. Just imho.
Here in Canada we can't harvest anything in winter so it's all about storage. All the root vegetables, winter squashes, storage onions, and canning the summer veggies. I also grow greens and microgreens under lights all winter.
The second year broccoli-like florets on curly kale are sweet & tender, not somewhat bitter like the main leaves. Keep picking these florets before the flower itself forms and they keep coming. I eat them raw but advisable to wash first as the aphids like them too !
Where I live this would be my most basic vegetables. 1. potatoes (I am part Irish after all). 2. squash both summer and winter, the latter being great for storage. 3.shelling beans pole type. 4. cabbage like Chinese milder sweeter taste, and my wife is Asian. But they can be hard to get them to form heads. For regular cabbage I like golden acres and Jersey wakefield, (pointed) For my storage I like Flat Dutch, they can reach 12 pounds or more. Makes good kraut. Onions, both the sets for early spring onions for salads, and the main variety is candy and white sweet Spanish. Lastly for a grain I plant amarantha. This is fast growing, drought tolerant, does well in poor soil, and will produce large heads of seeds that can be used as a grain. This is from Central America. It is also high in nutrition.
I completely agree with everything you said about leeks and onions. I came up with a similar ratio myself after the year I had so many onions, half ended up rotting before I could eat them but I didn't have anywhere close enough leeks. Now I plant leeks 2-3xs more than bulb onions.
The radish could be fermentated next time instead of rotting… maybe you want to try it? It‘s also a fresh and healthy food for winter, but not so much filling
I freeze a lot of berries. Less work and I can use them for anything later. I freeze them on a cookie sheet and put them in a freezer bag to prevent them from sticking together.
I've only grown big ones when I direct sow in early spring and don't pick them untill the fall. I will say they are not as sweet when they get very big.
Great information Huw and Liz. Off to check out Liz's "which seeds to plant in Spring" next. Also, like the tip given below about multiple harvests of leeks and onions by leaving the root in when harvesting (Gravefri below).
A huge thank you to Liz for being involved in this video and if you haven't already you should absolutely go take a look at what she's up to: ua-cam.com/channels/e0Ha5QljsCV5UqIkobBrcQ.html 🌱
Thank you for inviting me to do this collab with you, it was good to think carefully about which veg I value the most as staples for the kitchen. The light in your garden was superb when you were filming this, much nicer than the drab grey day were having in SE Wales!
Maybe you could do a video together about how to start a succesfull aspergus bed? I'd be interested
Well done another great video! Thanks for making them.
Go go go
You don't need to blanch Bread beans, that is not a great way to store them imo. In My opinion drying is best and just simply soak dry beans in water overnight to then cook. Do the same for most types of beans.
Huw. Just want to say, young man I cannot thank you enough, you are helping me out of my environmental dread relate depression. Thank you sir from the bottom of my heart.
You are most most welcome. Here's to a good 2022!
We really need to focus on the positive, the good things.
I bought a pack of 30 asparagus seeds and now have 29 plants; we picked a few spears at the end of summer to test them and got a second crop due to the weather. The $5 pack of seeds gave us $240 worth of plants.
RIP that 1 plant 🥲
Can’t even wait until I move somewhere with a garden. Currently living vicariously and plotting what I will do
Surely that is play on words "plot"
@@robertduda4234 Of course it is =)
Beetroot: very delicious cooked in coconut milk, broth, ginger, lemongrass(oil), cardamom - can be eaten with basmati rice or by itself.
Also the leaves are very tasty, prepared like spinach.
Thanks Ragin I never knew that you can cook beetroot in so different ways either than roasting and making salad. I have a beet patch, I will try this recipe tomorrow.
LOL!!
LOVE the sound of this!!!
I knew a lady who had multiple paddocks for her horses. One was about 4 acres and at the appropriate time, she would move the horses (mostly hunters and a couple of saddlebreds) to a different field. Then the asparagus would come up and fill the first field. Everyone for miles around got free , well-fertilized vegetables.
Asparagus used to grow wild along the back roads in the southern part of our state but then the gov't. decided to spray herbicide along the roadsides. Damn!
Thanks to you both, I'm returning to gardening after three years serious illness. The plot was terribly overgrown and the greenhouse was very sorry for itself and needed one pane replaced. Well greenhouse totally full of tomatoes (8 different varieties) cucumbers mini two plants, 4 types of beans , I've also got a huge range of summer bedding but I'm putting rainbow leaf beet, parsley and bush toms in the flower beds and hanging baskets. You can include a range of Chinese veg, kale, salad leaves in two types, peppers sweet in two types and peas including snow, mange tout, sugar snap and ordinary. Not bad for a start, plus I've planted my potatoes (first early, early and salad) and renewed and revitalised my strawberries, well about half anyway. I will be saving runners to replace the other half. I'm extremely proud of the giant trugs my hubby built me they're about waist height and 5' long X 4' wide and I have two. You're an inspiration to me so keep filming.
Hi, I know this post is old, but I just bought a house with a garden. The garden has not been tended to for at least 6 years, closer to 10. It's completely ovegrown with bittersweet nightshade, pokeweed, virginia creeper and other agressive weeds. What did you do to takle it? I would really rather not use a herbicide
Also egyptian onions (walking onion) is fun to grow. You can eat the whole thing and it creeps spreading around. It also survives through winter here (by here I mean Germany).
I agree. They’re magic for me in qld. Planted once, take from them frequently and they just reappear without taking over my yard.
I'm always amazed at the differences in culture and how it differs from region to region. I'm in PA here and American gardens are so different.
This guy probably knows at least 12 wizards... just like as friends.
I learned in American public schools that England, Wales, Ireland, Scotland and those other places over in NotAmerica can do things like growing magic beans, enchanted potatoes, and mystical turnips, or summoning dragons and pursuing agriculturally relevant quests that would take an American 8 years of college education to understand and achieve.
That was hilarious! We live near Yeovil, in Somerset, UK. My daughter has a glorious garden, backed up with goats, ducks and chickens, plus foraging. She has quite a nice relationship with the fairies that live at the bottom of the garden. She keeps the troll under the bridge in Saturday evening beer too.
1) I would swap out beets for turnips- like beets, you can eat both the tops and greens, and turnips turn sweeter in the winter.
2) I would also consider Asian greens like mizuna, tatsoi and chrysanthemum (yes, the flowering plant) into a mix if you have a relatively mild-ish winter. They overwinter well, are delicious and very versatile in dishes.
3) Sweet potatoes! Again, a great source of calories from carbs AND has good health benefits, plus you can eat the leaves as well!
Tatsoi is the best! Mine lasted from late summer through winter last year!
You say turnips, they say swedes. Same thing, but Americans call them turnips, while the British call them swedes. And I just a few months ago read about eating sweet potato greens. They are excellent!
I wouldn't say that brits call turnips swedes. Swedes are a very specific type of turnip, but the type you mean varies by region
@@christygarcia4843 What the UK calls swedes are actually what the US calls rutabagas, not turnips. They're a bit similar but not the same vegetable. Different regional common names can definitely get confusing, tho!
Wonderful presentation! We live in the State of Tennessee, USA. We grow very similar crops here. We are in zone 6b. We grow several types of beans. Mostly those that are dual purpose. Fresh eating, canned and dried beans. We grow beets. Onions, garlic, but haven't grow leeks, yet! We have always grown greens. I just found you both today! I have subscribed to both of you. GOD bless
Here in the U.S., this info is more important now than it was last year, it seems. Thanks for your thoughts, sharing your experience, and your encouragement.
I watch gardening vids from around the world. They all have useful tips and you can adapt the conditions they grow in to yours. 😁
We just purchased 20 acres in Missouri. I can’t wait to get my garden going next year (hopefully). These are so informative. Thanks!
Hi Huw! You and Charles are my most watched videos because you are both so helpful and thorough. I'm 78, have had cancer, and will be growing organically in containers. Your hacks are great and very helpful. I live on the Eastern Shore of Virginia ( mid Atlantic) and in zone 7, bordering on 8. Look forward to getting your book . Thanks!
I figured the 6 would be tomatoes, potatoes, beans, cabbage, carrots and onions. Here in Florida, we have 2 opportunities to get crops and sweet potatoes and peppers grow in the heat of summer (Zone 10a). Enjoyed the collaboration with Liz- just found your channel and am binge watching to catch up!
My list
1. Tomatoes
2. Gherkins
3. Beets
4. Carrots
5. Beans all type
6. Peas
Love the ideas here. LOVE leeks! For me in California trees and bushes offer the most for the effort, citrus and avocados can provide yr. around (given enough variety) and as much as I enjoy messing in the dirt, trees don't require much time after established.
Liz I like how you hung a plant tray in the hoop how creative! Thanks Huw Richards excellent video!
I also did… such a nice and obviously well- working idea
Nicely made video! Informative and visually appealing. Yet I feel the best advice for self sufficiency is to grow what you and your family will eat. Things that will stay good in cool storage for a good period of time, potatoes, winter squash, bulb onions. Things that add flavor like garlic and herbs. Maybe 6 was to low of a number to include such things, but I think they are important to help prevent food fatigue.
Today I proceeded in working with your advice and tips again. Its been a long day, I will search for my own raised bed now. Thanks so much. Sleep well, rest well, eat well.
Giant "red" (actually purple) mustard greens are very resilient! Grows through all seasons, all soils even pure wood chips, and when it goes to seed the babies will even grow in sidewalk cracks! Easily transplanted. If you fail to grow this plant, something is very wrong lol. Also, if allowed to go to seed, the small flower branches dry to a perfect straw. One of the finest mulches I've ever used.
I completely agree with this. Grew it for the first time two years ago, they just keep appearing everywhere, which is a plus because we love eating them. Plus I find them incredibly beautiful to look at too!
I will have to try it.
You and Liz are a real inspiration. We are starting our first raised veg patch in the garden. It's been a few years since I had an allotment and it's wonderful to get back to growing our own veg, spending time in the garden and connecting with nature Thank you 🙂
Thank you so much Karen and I hope you have an excellent growing season :)
I think pumpkin and cassava are also super useful to grow and versatile for many dishes and hardy for any weather. We enjoy eating their leaves and roots and it’s a loving plant that keeps on giving!
Swiss chard is cold hardy, full of nutrients, and very productive per square foot. Winter hardy in temperate climates, particularly if you use a plastic cloche to cover it.
Thanks for the tip about the cloche. I've just started veggie growing and have planted Swiss chard for winter use, so a very timely piece of info!
I inherited a plot a few years ago with a couple of chard plants which I let go to seed. It self-seeded all over the place and I've had more than I can eat ever since - the only work has been harvesting it. I eat the young leaves raw. It's there all year and just gives and gives. I'm in SE England and it goes through the winter fine. Brilliant!
Swiss chard is virtually the only veg I'm harvesting now. Brassicas fed the pigeons & magpies, polytunnel cover blew away, & oriental veg went straight from mini seedling to flowering overnight. Got my revenge by eating flower heads of mizuna & mustards - v tasty 😋
One lovely thing about swiss chard is that, if it re=seeds itself all over the place (which I encourage and actively assist), you can dehydrate and grind the leaves to make a wonderful "green powder" with any other excess greens (e.g. spinach, mustard, kale, turnip, beet greens) that can be added to all kinds of soups, stews and smoothies year round.
Awesome video Huw and Liz! I would say one of my favourites to grow is dwarf french beans, they produce huge amounts of crops, and require no supporting structure so perfect for beginners. I also love growing beetroot, and can never seem to grow enough of it each year!
I learned to substitute leeks for onions whole breastfeeding a baby with a sensitive digestive system. Great substitute! I also found kale a good substitute for cabbage for the same reason, even though I had to grow it myself because it wasn't available in our shops in Southern Africa.
Catherine Trimble I love leeks and they grow wonderfully where I live.
This was an awesome video and thank you so much for mentioning about rethinking how we eat....not strawberries in winter but what our land will grow and thrive with. I love (and grow) the veggies you listed (except turnips) and would like to add carrots (some years less finicky than others but I love them year round) and potatoes (which I can eat every day!. Kale is my "go to" for greens...though there is also swiss chard which will grow almost all year. Some of the greens (kale, swiss, beet tops, etc) can also be used for salads when harvested small. Again thanks for this list and...lucky are the new gardeners who get to view your channel...I've been growing much of the veggies I eat for 20+ years...and had to learn the hard way :)
Turnips grow so easily but I have tried and just cant muscle them down...unless there in a Cornish Pasty..or dark pickle like Branston but otherwise not for me
I am new in growing.well, anything. An urban woman moved to a very rural foresty area. Love watching your videos. Thank you, ver helpful and motivational
Huw, I am such a fan! You are so generous and collaborative. Such an inspiration in all regards...
I like the 1 to 2 ratio of onions to leeks. I have a horrible time storing onions so this will be a great fresh alternative. And the bit about keeping bean plants thru the winter is awesome! Thank you Huw and Liz!
A great big thank you Huw. Bought hubby your recent book for his birthday last month, a perfect gift, and gratefully received as he managed to get half an allotment plot two months ago. Take care, stay safe 😊 April 4 2020
Awh thank you so much and I hope he really enjoys his allotment! :)
Thank you two for such a informative video!
I thought a list of the vegetables that had been recommended in the video would be useful for the folks (including me) who want to go seed shopping:
Huw: Broad bean
Liz: Runner bean
Huw: Beetroot
Huw: Swede (a.k.a turnip)
Liz: Parsnip
Huw: Kale
Liz: Red cabbage
Huw: Leek
Liz: Asparagus
Great, thanks. The 'humble ' beetroot is magnificent for health and well being... and beautiful straight from the garden.
I agree it’s one of our favorite also to grow
I heavily munched my broad beans when they were at the end of their productive period instead of lifting them and most of them regrew the following spring. I live in South East Australia.
Mulched not munched, hahahaha.
That made me lol! Thank you ;)
Damn auto correct, hahaha!
Such great advice to take your cue from nature! Every year I will be worrying about when to plant my potatoes, then one I missed the previous year pops up a plant, and I know it is time. Same with moving my tomatoes to the garden. When the volunteer tomatoes are 4” tall my greenhouse grown can be moved.
Great Video. Really useful content. I love the way the two of you agree to disagree in such an amicable manner. The only one you missed for me is Courgette. So easy in the summer, and a great encouragement for people just starting out.
Sometimes too abundant! My parents were quite poor when they got their first home and so my mother tried growing more of their own veg - nothing grew except the courgettes which produced a huge glut. They ate courgette soup, cake, you name it they had the courgette version as they had to work with what they had! To this day neither of them will touch a courgette since then 😂
I like red beets (beetroot) raw in salads and occasionally cooked in vinegar. I really love the yellow and white varieties - very sweet and not so strong, plus they don't bleed so much.
Beetroot is so good! :)
Wonderful of you both to do this - thank you!
We need this sort of Victory Garden wisdom with kind instruction and encouragement.
Broad beans can be allowed to dry and be stored on a shelf. They are then soaked oveernight and can be added to casseroles or ground up with parsley and a few other ingredients to make falafels. I'm sure other beans would also work. I've only done falafels with broad beans or chickpeas. They are nicer if you take the skins off the beans after soaking (no need with chickpeas), but that's time consuming.
Beetroot is versatile as the leaves are also edible. Use them like chard - baby greens in salad, wilted as a side dish, chopped into soups and stews. I do like the roots roasted.
I love leeks. Leek and bacon quiche is amazing. Leek, bacon and roast pumpkin makes a great topping on pasta.
Fiona Anderson I grew the broad beans as an experiment and because they have an attractive plant. They are way to labor intensive. Give me a Lima bean any day.
Great programme. Also the one on using Grass. Am harvesting weed leaves to put back in the veg patch. Thank you!!!
Great collaboration 👌
I'm in Windermere, Florida zone 9b.
I've been Gardening for over 50 years and I am still learning. I started a UA-cam channel 6 months ago to help all the new gardeners out there. But I am still learning and enjoy your no-nonsense channel. I also enjoy Liz's channel. Well done to you both.
👩🌾🌿👍
Spinach, ramps, rhubarb, butternut winter squash, garlic. Potatoes, winter cabbage, Brussels sprouts. Snow peas , mache, miners lettuce, fiddleheads, baby lettuce and other greens...
What are ramps and fiddleheads? Also swedes?
A Jerusalem artichoke is also a very very good vegetable. It is perrenial and also very heathy😃
Gotta eat in moderation because they induce bloating & painful flatulence if you overdo it. You can't eat them in the same sized portion as say potatoes - though some say over time you can condition your gut to them so that you can eat larger portions.
its leaves were used for animal fodder; mules, horses, and goats especially
They are great but indeed can cause some flatulence
Hello! Mint and walking onions are our best choices for a no work and very good food.
Kale it's not boring .... it's Luxury .... :-))) I love every video of yours ! Keep on doing what you do the best.
So good to have the two of you together on this :). Two sensible and authoritative voices guiding us towards a better grasp on growing things
I agree with the lady. Stringless vine beans are amazing and produce a LOT of green beans or white beans. Absolutely love their versatility
my favourite bean is the Madegasscar Bean, a perennual (about 7 years) that can be eaten when young like a string bean, and after the pod dries, the harvested beans can be used in soups and stews
Greetings from New Zealand. Beetroot are a great crop, because they are a double crop - leaves as well as roots. I originally grew beetroot for leaves only, but now I actually like the root as well.
Can't stand swedes or parsnips. Carrots would be my choice of root veg. Wonderfully versitile. I love them in soups, stews, and savory mince, and also in carrot cake and carrot bread. I grow the rainbow blend, so I get orange, yellow, purple, and white. The look fabulous on the plate.
I was surprised to not see potatoes on the list. They are very much a staple for most self-sufficiency people. Easy to grow, filling, nutritious.
We're in Oz and have just hit Autumn so we're currently harvesting the last of our Summer crops.
I'd like to suggest adding woody herbs to the list as they're absurdly easy to grow and dry really well. They add flavour and interest to any dish and also make great companion plants to help repel pests because of their volatile oil content.
Our favourites include rosemary (which also makes a great windbreak shrub), sage, oregano and thyme - and their many varieties.
Give them a good cut back each year and they'll keep growing almost forever
And parsley and cut celery.
Kansas?
@@hawkeye9382 , OZstralia
Winter squash are easy to store and the seeds are super nutritious. I've had some last a year when stored properly. Pies, roasted,mashed ,soups, muffins endless possibilities...its like a taste of summer/fall all winter.
Great Collab! I never knew you could leave runner beans in the ground, want to give that a try now. Also the kale flowers, i cut some of these yesterday after I discovered they could be eaten - great to know they keep coming back!
Some great suggestions Huw, I would definitely agree with you about Leeks, I love them.
If I was to make some other suggestions I would definitely go for Squash, both Summer and Winter varieties. We don't eat very many potatoes but we eat Squash almost every day. Summer varieties are so quick and easy to grow and Winter varieties are great for storing right through the winter and into the hungry gap. Last year we harvested more than 280kgs of winter squash (ten different varieties) and 60Kgs of Summer squash (five varieties) and we still have around 30Kgs left, both fresh and frozen.
As far as a leafy veg, I agree with you about Kale, but I think my preference would actually be Chard. When its young we use it as an alternative to spinach but it can be used more like a leafy green over winter. It's incredibly versatile and a great way to add colour to the plate.
I'm with you on the chard
Great points. Chard is also good for rolls, that we call gołąbki in Poland ❤️🇵🇱 Cheers!
Vitamin C from Zucchini>>ua-cam.com/video/YHKBhz7OCB4/v-deo.html
Paul Saxby Delicata is a lovely winter variety. The skin is tender enough to eat. It grew well in a imperfect location.
pumpkins are very very good to store well into march and even april, well into the hunger gap. One very productive and well preservable variety is the hokkaido or also known as uchiki kuri. you can let the ranking vine climb into stuff to save space even. the pumpkins will hang and mature that way.
Beetroot is great grated and used in baking. Just like in a carrot cake. Beetroot is often overlooked as is the courgette, in the baking dept. Also anything with that wonderful colour (such as red cabbage) is great for us as they are higher in antioxidants.
I love beetroot. It is so easy to grow them from seeds, either in trays to plant them out in early may or sowing them directly into the ground. They need a bit of water when they are smallish, but are really robust when the are established.
The best varieties are the "Robuschka" (for this lovely earthy flavour) and "Tondo di Chioggia" (white-red rings, more sweet in taste). Boiled, cut in rings and seasoned with a bit of oil/vinegar/salt/a little sugar and caraway seeds ... best salat ever! :)
@@chrishieke1261 When you say May, is that your spring, I'm way down in New Zealand and we are going into winter. I dread May as it's so cold where I live by then lol. Roasted beetroot is also a favourite of mine. Some varieties can take a while in the oven tho, longer than roast potatoes, but well worth the wait : )
@@katiethorne22 Ah, I see. Yeah, May is the month that links spring and summer. A more literal name for it in German is "Wonnemonat" ... "month of joy". The month starts off with a happy feast ("Maibaumsetzen" ... when every village raises a decorated spruce on a long pole in the middle of the village and people party till dawn ^^) and planting starts in earnest in the middle of the month. Sadly, the Maibaumsetzen this year will be cancelled due to the current situation. :(
@@chrishieke1261 That's very interesting. Yes, the current situation is changing everything here too. We are on a pretty strict 'lockdown' Only essential services are open. and then at the pharmacy or Supermarket, it's one in, one out. So, that leads to long queues, something NZers are not used to AND we have to stand 2 metres apart!! Stay safe, stay well.
Richard, about broad-beans: please notify your audience to check themselves for Glucose-6-phosphate dehydrogenase deficiency (G6PD) with their GP first. Broad beans can be very fatal not just by consuming it but even sniffing its pollen.
Overall great videos. Thanks. Learned a lot from you.
Very interesting. It sounded odd, so I checked and you are absolutely correct. It also turns out that anti -malarial drugs can trigger the reaction.
How would you check?
@@rebeccablech1140 Blood test shows it. Ask your doctor.
If any of your family (close or far) has it, then there is a chance that you have it as well.
@@vahidalavi thanks for replying. Presumably if I like broad beans and have eaten them for years with no problem, I would safely assume I'm not in that category without a blood test?
@@rebeccablech1140
The only way to ensure is to have a blood test. Please get advice from your doctor.
That also helps your doctor to not prescribe certain medicines if you have the deficiency.
Surprisingly, if you are a female and have the deficiency, 99.99% your children have it as well.
This is a good article to read
www.rch.org.au/kidsinfo/fact_sheets/G6PD_deficiency/
I make a fantastic sauerkraut with red cabbage, adding ginger and chilli. Keeps for weeks! Even months! Delicious
Thanks for the great videos and for having Liz and Charles on your channel as well !
I love the ‘Swede’ as you say, ‘Rutabaga’ in the USA, and l like the idea of the crops that are happy staying in the ground also.
I expected to see potatoes on the list and wonder why not since they are so easy and common.
Hey Huw, where did you get those plastic clamshell style germination pods? (I hope I'm describing them correctly). I am not sure if you're in NZ or UK. I'd love to try some of those. Please put a link so you can get compensation. They seem to really protect the roots. Thanks!
Did field beans this year...very abundant, smaller but high producing and winter hardy. Nice early crop too...eat the tops, as spinach, then the beans
Love your video . Much applies to us here in Canada grow zone 4 or 5. Not everything will overwinter in the ground in deep winter but I try to preserve more ( ex beets and potatoes). Agree with the concept of not expecting everything all year...not a natural rhythm to that at all...strawberry season gets lost and less valued when we think we can have them all year through imports. Besides the imports off season can’t even come close to in season . I also love kale...also versatile, can grow indoors under light in winter 😊❤️🇨🇦 cheers and thank you
What type of module are you using for the seedlings? Those look very nice. I would like get some for myself. Thanks
Have now located and purchased an old bean slicer like yours, and a packet of beans, as the only reason I don't grow them is because I hate preparing them, but thanks for the image, I knew what to look for :). I also had no idea beans could be perennial, will be trying that this year.
That's great to read Jessica! I hope you'll love the sliced beans as much as I do.
I grow scarlet runner beans for beautiful purple and black dried beans. They are simply delicious! I grow them vertically on trellises. The hummingbirds are crazy for the beautiful scarlet flowers.
Parsnip coffee works well, grate them and bake in the oven until they are very dark brown. Put in a tea strainer and cover with boiling water, soak for a few minutes.
I have left undergrown and dead fennel in the ground for a winter (simply run out of time to clear all the beds) and it sprouted this year from the old roots. (I am based in Scotland, Fife)
Also the spring onions I planted late last year, never managedto grow large enough but right now in May they are ready to eat!
As for self sustainability which I am aiming at at least with vegetables, for me an absolute must are Potatoes. You can store them overwinter if you have good crop, amd as a Polish I could not live without them hahah.
But I agree with you Huw Swede is great too and it is really good for your gut healt, it is anti-candida food, good alternative to balance your gut bugs when you might be eting a lot carbs.
I am also growing asparagus, and trying more other perennials (mostly fruits such black;red;white & pink currants, honeyberry, blueberries, raspberries, jostaberry, goospberry and fruit trees such apples, cherries, pljm and pears) as lowering amounts of work is always welcomed.
I love the idea planting into old tires as mini raised beds/pots. Will do this for shrubs and and new fruit trees now! Thank you
Like your leek/onion comparison and agree good to swap between the two and mix them together too in dishes. Lovely
I love leeks chop and freeze them and it always helps to add flavour
My family is from Wales, and ( same last name ) just found your amazing channel ! We now live in western Canada, but the temperature and climate is very similar!
Cooked shoestring beets on a fresh salad are to die for, imo.
My family uses a lot of carrots during winter and spring here in zone 5. Use a tall marker (to find them in deep snow) and leave a long, narrow shovel in the garden and you'll be harvesting all winter long. Mix it up a bit with a few different colors and your dark winter soups will be full of the colors and flavors of summer.
I love growing bush beans...especially yellow wax. It tastes better than green imho and adds colour therefore varied vitamins as well.
Liz is the 1st person I've heard of who leaves the runner bean plants in. I learned this by accident! Great accident! 😁
Thanks for this video. I thought you would mention the good old 'spud' for self sufficiency
I love growing beetroots, but I grow them to harvest the leaves as a tasty gree, because i unfortunatly cannot stand the flavour of the roots. I grow them as a perennial green.
i usually go potatoes, onions, peas, corn, and kidney beans. keeps a good balance, and easy to keep seed for the following year
I love leeks also! Great mild flavor. Very versatile.
I sow broad beans in January and plant them very deep and hard. You will get an early crop and occasionally get a second burst but another sowing in spring will give a later crop as wel.
I agree with the planning. You can plan to put quick growing companion crops between your slow grow in crops in succession, and get more food from the same area. Radishes for instance: radish leaf soup, fresh radish in a salad, roast radish then pickled or kimchi for winter.
Oh so glad you put in beets. I find them to be a huge crop. i eat the greens and the roots. I put little plantings of them all over the garden. I wanted to also add... grow what you love... and with kale be sure to try all the different kinds because they are all a bit different but kale is sooo wonderful. There are more kinds than the dino kale.
I've learned I am not a fan of runner beans for fresh eating but they are great as dried beans for soups and chili! Thanks for the great collaboration video!
Loved the style of this video! Felt like I was watching 2 videos at once but still melded into one. Can get a bit boring and information overload watching the same person for more than 10 mins straight. But switching between the two people really broke it up and I feel like I took away a lot from this video. Thank you 😊
What a great video! Thank you to both you and Liz. I was raised on canned corn, peas and beans. Once I left home then I started to discover a different world of vegetables. I am still trying to figure out best practices and how to prepare real food. So, as far as personal experience I haven't much to offer other than, I can't live without home grown tomatoes and can salsa and want to try sun drying . But as a history buff, I would suggest pumpkins. Early colonists would have died without their pumpkin crop... many died anyway. Soups, bread, pies and simply sautéed. Could also be sliced up for cattle fodder.
The two recipes that I find the easiest to adapt to whatever's available are paella and curry. I hardly ever do paella traditionally but we eat a version at least 3 times a month. I've even used Russians in them, and frozen cooed dry beans. And once I learned how to make curry pastes my entire approach to cooking changed. Finally, soups are amazing for our currently very cold weather!
@@tessasilberbauer6219 Thank you so much for the suggestions! My one son in law loves curry so I know that would go over well with him!
I also missed pumpkins. Any Pumpkins are well stored over winter in the cellar without the need of extra need of (electric source) cooling
Love your collabs with Liz!! Thank you for another informative video!!
Potatoes, carrots, beans, beets, onions, cabbage- best for survival imho. To add flavour I would include tomatoes, cucumbers, mushrooms.
We finished planting our asparagus this evening. We'll be planting strawberries along with them and also onions. They are definitely an investment but I can't wait to actually eat them. I found your channel via Charles Dowding's and you've all sold me on trying leeks!
I planted my asparagus bed 6 years ago, and have just gotten my first really hearty crop.....I've had 6 meals worth off the plants (and a number of raw snacks off them as well) this year. Patience, care, and limited harvesting the first 5 years have finally paid off! I look forward to years and years of beautiful spring asparagus spears!
I'm new to your channel and enjoying and learning a lot. One thing we are doing is dehydrating our veggies and with many things powdering and putting in capsules. That way you get more nutrition in a small capsule and ingest foods you may not like to eat. Thank you for all the knowledge you are sharing.
Thank you Huw and Liz for sharing this video, well put together, happy gardening from Roy of WESTERN Australia
We are enjoying our Broad beans (Fava) right now. We plant ours in November zone 9B for a cover crop and enjoy eating them in March.
I love that bean slicer! :0)
Potatoes bring you over the winter. 2019 we had them in good quality until May 2020. Together with topinambur they are the bread. The other vegetables are the butter. Just imho.
Here in Canada we can't harvest anything in winter so it's all about storage. All the root vegetables, winter squashes, storage onions, and canning the summer veggies. I also grow greens and microgreens under lights all winter.
You can dehydrate any allium for storage so if you don't have freezer space that's an excellent way to go.
The second year broccoli-like florets on curly kale are sweet & tender, not somewhat bitter like the main leaves. Keep picking these florets before the flower itself forms and they keep coming. I eat them raw but advisable to wash first as the aphids like them too !
Where I live this would be my most basic vegetables. 1. potatoes (I am part Irish after all). 2. squash both summer and winter, the latter being great for storage. 3.shelling beans pole type. 4. cabbage like Chinese milder sweeter taste, and my wife is Asian. But they can be hard to get them to form heads. For regular cabbage I like golden acres and Jersey wakefield, (pointed) For my storage I like Flat Dutch, they can reach 12 pounds or more. Makes good kraut. Onions, both the sets for early spring onions for salads, and the main variety is candy and white sweet Spanish. Lastly for a grain I plant amarantha. This is fast growing, drought tolerant, does well in poor soil, and will produce large heads of seeds that can be used as a grain. This is from Central America. It is also high in nutrition.
I completely agree with everything you said about leeks and onions. I came up with a similar ratio myself after the year I had so many onions, half ended up rotting before I could eat them but I didn't have anywhere close enough leeks. Now I plant leeks 2-3xs more than bulb onions.
The radish could be fermentated next time instead of rotting… maybe you want to try it?
It‘s also a fresh and healthy food for winter, but not so much filling
Hello Huw , Liz i would have to add winter squash to the list they store so well and are very versatile thank you for another great video
They absolutely are! Thanks for watching
Would definitely include Cabbages and Potatoes in my Growing List for Self Sufficiency at my Bulgarian Smallholding. .
If you make a strawberry jam, you can eat them in winter.
I freeze a lot of berries. Less work and I can use them for anything later. I freeze them on a cookie sheet and put them in a freezer bag to prevent them from sticking together.
I agree with you about the swede, Liz, I've never been able to grow a decent sized swede…parsnips all day long!😊
I've only grown big ones when I direct sow in early spring and don't pick them untill the fall. I will say they are not as sweet when they get very big.
Roast beetroot topped with crumbled feta and a drizzle of olive oil and balsamic 👍👍 I cant wait to harvest my beets
Great information Huw and Liz. Off to check out Liz's "which seeds to plant in Spring" next. Also, like the tip given below about multiple harvests of leeks and onions by leaving the root in when harvesting (Gravefri below).