Huw, how the hell are you always so clean? Even the harvested veggies you show are extremely clean. Your clothes are always impecable. I'm a mess after no more than 5 minutes in the garden, all my clothes are destroyed and all cover of dirt, many animal poos and a god knows etc. Always a pleasure watching your vids, but please explain this. Thanks!
You have a beautiful garden. I always love admiring others gardens. I have a few acres and nothing bring me so much joy as my garden and orchard. I do it more for the love of it than anything. I do like that my veggies are organic and fresh full of nutrition. I freeze some, can other garden goodies too. Just the process of growing your own food is so rewarding.
I was planting my potatoes today and actually I managed to dig myself a bonus meal of last years potatoes in perfect condition. I garden in zone 6. I am so surprised and amazed. That means I can have fresh potatoes all year round even with little storage space. Excellent!
That’s great!! I’ve been contemplating planting our seed potatoes now, even with frosts to -1’C. We are on the east coast of Canada, zone 6b and use crop covers and mulch. Do you think it’s too risky?
@@spoolsandbobbins Hello! Only the green part of potatoes (leaves) can suffer from frost but even if they do they will regrow. I've planted my potatoes 2 weeks earlier than last year and hilled them up already plus added mulch on top. I will be adding cut grass every time I have some. Just keep them totally covered with something until there are no frosts and they will grow very well.
@@markusmaximus6636 Just like anything else (rice etc) on fire, gas stove, grill, solar etc. There are many options, depends where you are and what you have. Potatoes need longer to cook if they are big. Just cut them in small pieces and it will be much much faster. I've also heard about making a fire in a hole in the ground or something. If it is buried it keeps warm temp for hours and its suitable even (or especially) for cooking meat. For me it was too extreme to dive deeper. :D but Whatever you choose the most important may be not to loose too much energy or heat once you have it. So you don't necessarily need to boil something for an hour but you need to know how to prevent it from losing heat once it's hot.
Lambs Quarter also is considered a weed like Stinging Nettles and is also similar to spinach. Foraging is an excellent skill worthy of patience and practice.
Here in Gambia it's called bissap. The leaves are pounded with okra and served with rice and fish. The flowers make a sweet drink called wonjo, I also like it as tea but that doesn't seem to be popular here. I didn't know about the seeds for jam, I'll have to research that.
@@gardeninginthedesert have you tried just eating the young leaves in salads…my favorite. I often make summer salads of roselle leaves and Shiso leaves…lettuce is strictly a winter crop for us. Zone 9A
I live in a tropical country and I have 4 in pots. Would be nice if I have ground to grow them in so they can become larger. Can't gather enough when picking so can't make jam but I already got a small jar of the dried calyx. If I live in a temperate climate I'd probably still grow it so I can make "lemonade".
Thank you for your great work! It will be helpful, if more people learn from supplying themselves - but there should be more that become full- or part time market gardeners. To make life more interesting I suggest to form clusters of independent gardening operations. Make a cluster big enough to have a thriving town, marketing can be done by a cooperative. This is what Andrew Toth and myself call 'Garden communities - Living diversely, producing locally, together with nature and neighbors' by Andrew Toth and Ralf Otterpohl Kindle only, so far. I go to my garden now, the sun is shininig.
Local people could benefit from local vegetables, which would cut traffic on the roads.I was thinking along the same lines,it perhaps might even cause Supermarkets to cut their prices.
@@paullittle5200 Exactly, locals and the city in the region should get nutrient rich and really fresh produce - producers make part of their lifelyhood...
I love it! Here in Nova Scotia we are homesteading and homeschooling- teaching our kids about real life and working at growing as much of our own food as possible. We also trade and work with other homesteaders and farmers. It’s a growing community and the way forward I believe.
@@spoolsandbobbins Great, one more of all those fun places that evolve around the world! Global markets can crash any time, our networks of local producers are growing. Those garden-kids will not go zombi?! So many regions still to be recovered, will work so much better with many friends.
Pork with sage and cider apples. One of the nicest pork dishes out there and a useful way to use up some good cooking apples (that don't turn to mush when cooked). Courgettes also really work well in minestrone soup or as an alternative to aubergine in mousakka. They can also be cut lengthways with a peeler into thin ribbons and used raw in salads or cooked wrapped around other things (like you might do with bacon). Loving sharing the ideas for what to do with garden produce and what works best in small spaces. That will serve most people well - as most people don't have a big garden.
Huw, on your recommendation I made pickled green coriander seeds last summer and they have kept in the fridge all winter, we absolutely love them, on salads and sprinkled on curries. So thank you very much for that inspiration. Also nettles, pumpkin, winter squash and courgettes have been a total revelation, the possibilities for these in recipes and storing well is huge and have kept us fed well in our first year of self sufficiency. Thanks again 🤗
When I get tired of zucchini and summer squash, I shred and freeze. The hens love it in the winter and I use some to bake zucchini bread. Love your videos! We still have snow in the fields here, house is full on seedling trays.
I made a relish and it was a huge success, so I made more and we now have 5 years of courgette relish on the shelf 😂! Frozen grated courgettes we use for courgette fritters, with gram flour and spices and onion, like onion bhajis. The most unusual courgette preserve is canned in pineapple juice which I use in upside down pineapple cake and other fruity cake deserts. Apparently they can take up almost any flavour so I was going to try grape juice and cherry juice courgette next year.
Every year we grow tons of pumpkins...no way we can eat them all. So they freeze over winter and every week some get chopped with an axe and fed to the chickens....egg yolks as bright as the sun in the dead of a Canadian winter....take care and prepare for the next Holomodor
I LOVE to grow kale...It is THE one crop that thrives and hasn't disappointed me! But, what you said about not "putting your eggs in one basket" sure makes sense! Thanks so much for your caring and knowledge!! 😊
You should try a rampicante zucchini. You can ear them when they are green or let them co tinue to mature and turn tan. Then they become keepers and last quite a while into the winter.
Two days until my last frost date and woke up to snow. 😭. Right in the middle of my 2ND attempt to harden off the cool weather starts. Zone 7a, Idaho, USA.
I have always wanted a root cellar for cold storage. Last summer I grew some kind of winter squash and saved one in my kitchen along with a huge pink banana type that I purchased. They were within 3 feet of my heater vent. Now I use very little heat, being in zone 7a. Last week I cut the one I grew and it was beautiful! The pink banana is still where I put her and I turn her often, checking for mold and spoilage. I will never let not having a cellar stop me from trying to store produce again!
I cannot really rely on freezing because we tend to have power outages. But I did enjoy fresh tomatoes in winter by storing green ones in dark cold space. Not the same as freshly picked but worth noting as an option if you head towards the end of the season. Better than wasting it. :)
@@KawiLover250 I love adding dried tomatoes to winter stews. How do you dry them? Do you add salt or something? How do you store them? I'd love to have my own this year.
Great video! I love garlic because I feel I get multiple harvests with the flower stems and buds for use in vinegar and as a milder garlic powder. Vinegars are important to survival because of their use as cleaners and apple vinegars are so easy to make. Also, I understand that stinging nettles can also be boiled down to make a rennit for vegetarian cheese production... but I've never tried it. I did purchase seeds for it, this year, to add to my planned "cottage" garden (tea/medicine/culinary herbs and flowers, roots and perennials). Awesome video! Thank you!
I would agree on all of these! Dill is my favourite herb though because I love dill pickles!! I love growing things that store well for a long time like pumpkins and certain apples. Thanks for the video!
You can apparently make a flour of courgettes which you can use to extend wheat flour in baking and of course add nutrients. The courgettes are peeled into thin strips, dehydrated and powdered to make flour.
For the temperate zone I would choose these three food plants for subsistence gardening: maize, runner beans and winter squash. I would plant them together in wide rows. The bean plants could fix nitrogen in the soil to help feed the maize plants. The maize stalks would provide a natural trellis for the bean vines. The leaves of the squash plants would cover the ground and help shade out the weed plants. Immature bean pods can be cooked and eaten (green beans) as well as the soft kernels from immature corn (creamed corn). The male blossoms of the squash can also be cooked and eaten. The mature cobs of corn and the mature bean pods will give you dried corn kernels and dried beans that can store in a cool dry location until the next year's harvest is ready and can feed you during the winter. The mature winter squash can be stored in a root cellar until the next year's harvest is ready. Or the squash can be sliced, peeled and dehydrated until very dry for long storage. If you had to do so, you could survive on cornbread made with freshly ground cornmeal you have made from your homegrown dried corn kernels, plus a side of cooked dried beans from your home-grown bean crop plus a side of cooked winter squash. Or you could go a step further and soak your dry corn kernels in lye water to make hominy, dry and then grind into masa which could then be made into corn tortillas. The masa provides better nutrition than cornmeal. With masa and cooked beans, you have the foundation ingredients to make tamales, enchiladas, gorditas and all sorts of traditional Mexican and Mayan recipes. All you would really need to subsist on these three food crops is the addition of some kind of animal or vegetable fat plus some salt plus some kind of foraged fresh fruit or leafy green veggies to provide enough Vitamin C.
Squash flowers and young leaves are also delicious shredded up and mixed into a pancake or bhaji batter and fried. You could mix in some of the onion and brassica flower tops as well. Both the shredded leaves/flowers and the fritters also store well in the freezer.
We still haven't been able to store winter squash or potatoes through the Winter in our zone 3 ( USDA ) climate. Too cold in the barn even in insulated boxes. We are working on a root cellar. But in the mean time we dried thinly sliced potatoes, winter squash, tomatoes, onions, and of course pressure canned both potato, and squash, soups. Some with meat, some without. Dried beans... of course. Garlic of course... going to have to dry sliced garlic too. ... We built a sturdy greenhouse ( a poly tunnel would collapse under the weight of snow here ) and I can now have an extended season for greens and actually get tomatoes and peppers to ripen. We dried apples too, made apple sauce ( you don't need to add sugar ).
In Nebraska, we take courgettes (we call it zucchini here) and we grate it and use it like fruit pectin in fruit preserves. Zucchini jam is as delicious as the normal stuff and uses up the massive crop. You can also make zucchini bread. It's mildly sweet, like banana bread, but probably a harder sell if you aren't a local.
Herbs! Mint for sure, and chives, parsley, cilantro and dill. Those all propagate with ease and increase your crop size. Gonna try the lacto on green tomatoes this year, like that tip.
I love this, I think more and more people should be just a little more self sufficient. we are doing our best working towards that, have a good few trees for fruit but they are very small so will be a while till they are producing, summer we have it down. we are working on our winter foods!
garlic does it for me, toobad it does get white rot if i plant them late in the year, planting them undercover and under tree's early in the year usually works very well
The first year I had tons of green tomatoes in late fall I pickled some and turned some into chutney. I loved the chutney but the pickled ones were not good. Then last year I fermented some and OMG! So delicious! I'll do this every fall from now on.
Great video! Totally agree. Work on what woks best in your area, considering what your family eats and how useful the crop is (using roots, stems, leaves, etc.). We can have staple favorites and play in the garden with new things. That is how we have discovered new fruitful crops as pink celery, Hopi black beans, safflower or purple Brussel sprouts. We have our garden in the Andes at 3000masl (almost 10k feet).
What is the variety of an apple that you put into the box in 9:20? This looks like an apple that my grandfather had in his orchard when I was a little girl. I would love to have it in my garden as it was the most delicious apple I’ve ever eaten.
Hey Huw, thank you so much for all your videos. I love them! Because of you I started to grow some crops in my tiny garden. I hope to be able to harvest lettuce from next week. Thank you for being so inspiring. 💚
Thanks for the video! Seems like a great selection of veggies! I personally struggle with lettuce, it gets bitter very quickly here in the spring. I'm trying lots of heat tolerant greens this year to find a replacement, such as amaranth, celosia, quinoa, new zealand spinach, magentaspreen, edible chrysanthemum, purslane etc., and I'm also making sprouts indoors for salads and sandwiches. I'd love to save seeds from my brassicas this year and see how self-sufficient in sprouts I can be.
Great suggestions but hard to understand. Perhaps provide a written list or notate the vegetables in written form as you speak about them? Your photo images helped. Thanks.
Fetticus/corn salad/mache (and other aliases) has been a hardy, reliable little salad source for us. It can do a lot of work making a salad bulked up by larger plants a bit more interesting as a supplement to it. For herb-y/salad-y use, sorrel/dock and salad burnet have been similarly hardy and reliable and tasty as well.
@@jamiejones8508 It does not keep long after being cut, so it's awesome for home gardens and terrible for retail. The sets of things you can find at stores and grow at home have limited overlap, and it's a bit of a hurdle learning how to use and enjoy the store-foreign home-hearty things. But for the mache - if you love it, grow it, it WILL cooperate.
Do you have any advice on getting your potatoes to overwinter without sprouting too early? I've tried a few things, but always fail. By spring, they are not viable for planting.
Runner beans are a particular type of climbing bean. Climbing beans just refer to the height (rather than bush beans which are 2ft tall). Other climbing beans can include French and butter beans amongst others.
@@homegrownharvest211 and borlotti, and cannelini, and many other types of beans for drying. Even some varieties of runner beans can be eaten as dry beans.
Have you ever or collabbed with someone about medicinal herbs? Like maybe the top 10 that would cover most common ailments? I grow alot but..... haven't found one for pain. Don't have room for a white willow tree. Haven't been able to germinate meadowsweet. Poppies are too unpredictable. Any suggestions?
Greatest crops for long term survival ... veritable Garden of Eden out there ... many options (1) Potatoes, sweet potatoes (edible tuber, vine sprout and leaves), yam (only edible tuber - research ! - yam not sweet potato) (1a) Andean tubers/roots - Achira, Ahipa, Arracacha, Maca, Mashua, Mauka, OCA, Ulluco, and YACON. Arracacha, Maca, Mashua, Mauka, Oca, Ulluco, and Yacon edible leaves (Achira, Ahipa - non-edible greens) (1b) Yam bean/Mexican potato/Mexican turnip (Jicama plant) - only edible root (2) Roots and greens - beets, turnips, parsnips, rutabagas (swedes), salsify, carrots ... dried carrot greens sparingly sprinkled in soups and stews ... now proven that cutting off root and replanting in soil root top and greens will regrow root (3) Mustard, nasturtium, water/land cress - all parts edible (4) Taro root - edible young leaves and root (5) Daikon "soil tiller" radish, common radish, horseradish - edible roots, edible leaves used sparingly (6) Onions, garlic, shallot, scallion, chives, leeks - can overwinter or root cellar. Can cut green tops and will regrow. (7) Fuki (Japanese rhubarb) - edible stalks treated like rhubarb, American rhubarb stalks cooked and edible, Gunnera/Chilean Rhubarb - stalks said eaten fresh - no rhubarb acidity (8) Ginger - tuber and flowers edible - research which species have edible stalks and leaves (9) Turmeric - ginger cousin - tuber ground to spice, edible flowers, leaves ground for medicinal use (10) Hosta leaves - research which species have edible leaves (11) Winter squash/gourds - edible fruit and flowers (12) Cat tail tubers - edible (13) Cabbage, kale, collards, tree kale, tree collard, raddichio, broccoli, cauliflower - edible fruit and stalks - can cut off fruit and will regrow fruit (14) Lettuces, tree lettuce, celery, celeriac, fennel, finnochio, - cut fruit or stalks and can regrow plant and fruit
@@johnlord8337 we do have bio conversion units, called "lambs" that can turn any plant into meat. My friend and i now split the chores. I grow veg, she grows lambs, and we both get a good harvest.
@@WyrdHaga week supply of food and a means to cook is very practical when there is a power outage. Happens often enough. I also have an emergency bag with medications and basic stuff. Once a bomb was found at the neighbours. My roommate asked me what to take. Back then I had no idea. Luckily it could be dismantled. I also had to stay in the hospital unexpectedly or had a fire also caused by neighbours, different city though. It’s great to be able to grab a bag with basic necessities or know that you can put food on the table. That is not living in fear.
Many keen gardeners have for generations preferred home grown veg. Only recently has the concept of "prepping" arrived from the USA. I guess you can call us preppers here if a shelf of jam and pickles, a few boxes of stored fruit and squash, frozen produce and enough fresh picked veg to get us through the year counts! Ive always grown as much as possible because it just tastes better. Especially fresh peas, which tbh I was shocked Huw didnt have on his list as both salads and legumes that can be dried.
For survival, calories for effort is the better way to consider, and potatoes deliver on that. If lowering your grocery bill is the primary concern, then yes, you should grow more expensive crops.
Amaranth. Grows fast, huge, lots of uses. Not the best tasting, but if you need it… Self sows. And it doesn’t mind scorching heat. (A must for Texas) Okra, cowpeas, seminole pumpkins, zappalito de tronco squash, tepary beans. (Also because they can take the scorching sun and droughts.)
“It’s not Jerusalem artichokes” 😂 you got me with that one
In my garden Jerusalem Artichokes are included in the foraged, not the cultivated, crops. They are thugs!
Huw, how the hell are you always so clean? Even the harvested veggies you show are extremely clean. Your clothes are always impecable. I'm a mess after no more than 5 minutes in the garden, all my clothes are destroyed and all cover of dirt, many animal poos and a god knows etc. Always a pleasure watching your vids, but please explain this. Thanks!
That is my favorite part about gardening 😊getting the dirt everywhere and really grounding myself.
It's the Welsh rain, washing cleaner!
You have a beautiful garden. I always love admiring others gardens. I have a few acres and nothing bring me so much joy as my garden and orchard. I do it more for the love of it than anything. I do like that my veggies are organic and fresh full of nutrition. I freeze some, can other garden goodies too. Just the process of growing your own food is so rewarding.
I was planting my potatoes today and actually I managed to dig myself a bonus meal of last years potatoes in perfect condition. I garden in zone 6. I am so surprised and amazed. That means I can have fresh potatoes all year round even with little storage space. Excellent!
That’s great!! I’ve been contemplating planting our seed potatoes now, even with frosts to -1’C. We are on the east coast of Canada, zone 6b and use crop covers and mulch. Do you think it’s too risky?
@@spoolsandbobbins Hello! Only the green part of potatoes (leaves) can suffer from frost but even if they do they will regrow. I've planted my potatoes 2 weeks earlier than last year and hilled them up already plus added mulch on top. I will be adding cut grass every time I have some. Just keep them totally covered with something until there are no frosts and they will grow very well.
Can you cook them if the power goes out for a substantial time? Any suggestions?
@@markusmaximus6636 Just like anything else (rice etc) on fire, gas stove, grill, solar etc. There are many options, depends where you are and what you have. Potatoes need longer to cook if they are big. Just cut them in small pieces and it will be much much faster. I've also heard about making a fire in a hole in the ground or something. If it is buried it keeps warm temp for hours and its suitable even (or especially) for cooking meat. For me it was too extreme to dive deeper. :D but Whatever you choose the most important may be not to loose too much energy or heat once you have it. So you don't necessarily need to boil something for an hour but you need to know how to prevent it from losing heat once it's hot.
@@markusmaximus6636 You can cook them on a wood stove. We cook many things on or in our wood stove.
Nettle is great in a tea for allergies. Only thing that works for me
Powerful stuff it is a good blood cleanser as well. I like burdock equally as good
Nettle soup is good.
Lambs Quarter also is considered a weed like Stinging Nettles and is also similar to spinach.
Foraging is an excellent skill worthy of patience and practice.
Fermented soda? You should put some of these recipes up! 😊
Foodmills are great to sieve tomatoes through before freezing
The standard mouli manual mill is so cheap too. Freezing tomato paste is also more efficient for space.
Starting my first garden in over a decade and first ever urban garden. Nervous and excited and suuuuper impatient. I'm in the Seattle USA area.
For me it would roselle….Jamaican sorrel….the flower petals for drinking, the seeds for making jam(contains pectin) , leaves are so tasty
Here in Gambia it's called bissap. The leaves are pounded with okra and served with rice and fish. The flowers make a sweet drink called wonjo, I also like it as tea but that doesn't seem to be popular here. I didn't know about the seeds for jam, I'll have to research that.
@@gardeninginthedesert have you tried just eating the young leaves in salads…my favorite. I often make summer salads of roselle leaves and Shiso leaves…lettuce is strictly a winter crop for us. Zone 9A
Jamaican here. Never did anything with the seeds or leaves. I need to investigate.
I live in a tropical country and I have 4 in pots. Would be nice if I have ground to grow them in so they can become larger. Can't gather enough when picking so can't make jam but I already got a small jar of the dried calyx.
If I live in a temperate climate I'd probably still grow it so I can make "lemonade".
@@nunyabiznes33 mine die every winter but I gather seeds for the next season…
On my list there would also be the perennial wild garlic and purslane. Very easy plants.
Favorite herbs: for eating/cooking - perennial is rosemary, annual is flat leaf parsley. For companion planting: chives & basil
Thank you for your great work! It will be helpful, if more people learn from supplying themselves - but there should be more that become full- or part time market gardeners. To make life more interesting I suggest to form clusters of independent gardening operations. Make a cluster big enough to have a thriving town, marketing can be done by a cooperative. This is what Andrew Toth and myself call 'Garden communities - Living diversely, producing locally, together with nature and neighbors' by Andrew Toth and Ralf Otterpohl Kindle only, so far. I go to my garden now, the sun is shininig.
Local people could benefit from local vegetables, which would cut traffic on the roads.I was thinking along the same lines,it perhaps might even cause Supermarkets to cut their prices.
@@paullittle5200 Exactly, locals and the city in the region should get nutrient rich and really fresh produce - producers make part of their lifelyhood...
I love it! Here in Nova Scotia we are homesteading and homeschooling- teaching our kids about real life and working at growing as much of our own food as possible. We also trade and work with other homesteaders and farmers. It’s a growing community and the way forward I believe.
@@spoolsandbobbins Great, one more of all those fun places that evolve around the world! Global markets can crash any time, our networks of local producers are growing. Those garden-kids will not go zombi?! So many regions still to be recovered, will work so much better with many friends.
Pork with sage and cider apples. One of the nicest pork dishes out there and a useful way to use up some good cooking apples (that don't turn to mush when cooked). Courgettes also really work well in minestrone soup or as an alternative to aubergine in mousakka. They can also be cut lengthways with a peeler into thin ribbons and used raw in salads or cooked wrapped around other things (like you might do with bacon). Loving sharing the ideas for what to do with garden produce and what works best in small spaces. That will serve most people well - as most people don't have a big garden.
Huw, on your recommendation I made pickled green coriander seeds last summer and they have kept in the fridge all winter, we absolutely love them, on salads and sprinkled on curries. So thank you very much for that inspiration. Also nettles, pumpkin, winter squash and courgettes have been a total revelation, the possibilities for these in recipes and storing well is huge and have kept us fed well in our first year of self sufficiency. Thanks again 🤗
Beautiful garden
When I get tired of zucchini and summer squash, I shred and freeze. The hens love it in the winter and I use some to bake zucchini bread.
Love your videos! We still have snow in the fields here, house is full on seedling trays.
I do the same. I dehydrated some too when I ran out of space which is useful for adding in to bulk out soups/stews
I made a relish and it was a huge success, so I made more and we now have 5 years of courgette relish on the shelf 😂! Frozen grated courgettes we use for courgette fritters, with gram flour and spices and onion, like onion bhajis. The most unusual courgette preserve is canned in pineapple juice which I use in upside down pineapple cake and other fruity cake deserts. Apparently they can take up almost any flavour so I was going to try grape juice and cherry juice courgette next year.
Every year we grow tons of pumpkins...no way we can eat them all. So they freeze over winter and every week some get chopped with an axe and fed to the chickens....egg yolks as bright as the sun in the dead of a Canadian winter....take care and prepare for the next Holomodor
@@rickysens597 I grow lots of squash but we are terrible at getting them out of storage to eat. We too feed them to chickens.
Try mixing shredded squash into scrambled eggs with a bit of garlic and Parmesan cheese… 😊
I LOVE to grow kale...It is THE one crop that thrives and hasn't disappointed me!
But, what you said about not "putting your eggs in one basket" sure makes sense!
Thanks so much for your caring and knowledge!! 😊
You're welcome! Thanks for watching! :)
How do you eat it?
we have soooo many snails here
You should try a rampicante zucchini. You can ear them when they are green or let them co tinue to mature and turn tan. Then they become keepers and last quite a while into the winter.
Love the quality of the video and the information being shared! Great work Huw!😁🌱
Thanks so much! :)
Ow get a room!
I’m joking, yeah they’re quite good!
Two days until my last frost date and woke up to snow. 😭. Right in the middle of my 2ND attempt to harden off the cool weather starts. Zone 7a, Idaho, USA.
I have always wanted a root cellar for cold storage. Last summer I grew some kind of winter squash and saved one in my kitchen along with a huge pink banana type that I purchased. They were within 3 feet of my heater vent. Now I use very little heat, being in zone 7a. Last week I cut the one I grew and it was beautiful! The pink banana is still where I put her and I turn her often, checking for mold and spoilage. I will never let not having a cellar stop me from trying to store produce again!
I cannot really rely on freezing because we tend to have power outages. But I did enjoy fresh tomatoes in winter by storing green ones in dark cold space. Not the same as freshly picked but worth noting as an option if you head towards the end of the season. Better than wasting it. :)
I dry a lot for the same reason. Im trying to build up my canning supplies but they are expensive
@@KawiLover250 I love adding dried tomatoes to winter stews. How do you dry them? Do you add salt or something? How do you store them? I'd love to have my own this year.
@@klaudiaw3038 dehydrator (they’re often available secondhand)
Great video! I love garlic because I feel I get multiple harvests with the flower stems and buds for use in vinegar and as a milder garlic powder. Vinegars are important to survival because of their use as cleaners and apple vinegars are so easy to make. Also, I understand that stinging nettles can also be boiled down to make a rennit for vegetarian cheese production... but I've never tried it. I did purchase seeds for it, this year, to add to my planned "cottage" garden (tea/medicine/culinary herbs and flowers, roots and perennials). Awesome video! Thank you!
Spoiler! 😂
Yes blanch tomatoes. Dehydrate the skins then powder them and use them to make tomato paste. So delicious and economical too.
I would agree on all of these! Dill is my favourite herb though because I love dill pickles!! I love growing things that store well for a long time like pumpkins and certain apples. Thanks for the video!
You can apparently make a flour of courgettes which you can use to extend wheat flour in baking and of course add nutrients. The courgettes are peeled into thin strips, dehydrated and powdered to make flour.
For the temperate zone I would choose these three food plants for subsistence gardening: maize, runner beans and winter squash. I would plant them together in wide rows. The bean plants could fix nitrogen in the soil to help feed the maize plants. The maize stalks would provide a natural trellis for the bean vines. The leaves of the squash plants would cover the ground and help shade out the weed plants. Immature bean pods can be cooked and eaten (green beans) as well as the soft kernels from immature corn (creamed corn). The male blossoms of the squash can also be cooked and eaten. The mature cobs of corn and the mature bean pods will give you dried corn kernels and dried beans that can store in a cool dry location until the next year's harvest is ready and can feed you during the winter. The mature winter squash can be stored in a root cellar until the next year's harvest is ready. Or the squash can be sliced, peeled and dehydrated until very dry for long storage.
If you had to do so, you could survive on cornbread made with freshly ground cornmeal you have made from your homegrown dried corn kernels, plus a side of cooked dried beans from your home-grown bean crop plus a side of cooked winter squash. Or you could go a step further and soak your dry corn kernels in lye water to make hominy, dry and then grind into masa which could then be made into corn tortillas. The masa provides better nutrition than cornmeal. With masa and cooked beans, you have the foundation ingredients to make tamales, enchiladas, gorditas and all sorts of traditional Mexican and Mayan recipes. All you would really need to subsist on these three food crops is the addition of some kind of animal or vegetable fat plus some salt plus some kind of foraged fresh fruit or leafy green veggies to provide enough Vitamin C.
Squash flowers and young leaves are also delicious shredded up and mixed into a pancake or bhaji batter and fried. You could mix in some of the onion and brassica flower tops as well. Both the shredded leaves/flowers and the fritters also store well in the freezer.
Love everything on the list, nettles may be my favorite though.
Your garden looks so green and abundant already, what a pleasure to catch glimpses of! Until last week it still felt like winter to me (londoner here)
We still haven't been able to store winter squash or potatoes through the Winter in our zone 3 ( USDA ) climate. Too cold in the barn even in insulated boxes. We are working on a root cellar. But in the mean time we dried thinly sliced potatoes, winter squash, tomatoes, onions, and of course pressure canned both potato, and squash, soups. Some with meat, some without. Dried beans... of course. Garlic of course... going to have to dry sliced garlic too. ... We built a sturdy greenhouse ( a poly tunnel would collapse under the weight of snow here ) and I can now have an extended season for greens and actually get tomatoes and peppers to ripen. We dried apples too, made apple sauce ( you don't need to add sugar ).
Potatoes, carrots and green beans. All easy to grow. Tomato and green peppers in summer.
Inspired as always, thanks Huw 👍
You're very welcome :)
Courgette curry - it turns into the most incredible flavour - and then freeze it down - sweet and delicious!
In Nebraska, we take courgettes (we call it zucchini here) and we grate it and use it like fruit pectin in fruit preserves. Zucchini jam is as delicious as the normal stuff and uses up the massive crop.
You can also make zucchini bread. It's mildly sweet, like banana bread, but probably a harder sell if you aren't a local.
I am skipping squash this year to hope to be rid of squash bugs. I am instead increasing my peppers and tomatoes.
Hello friend.. your garden look so green and i always enjoy your video..nice sharing friend ☺️👍👍🇲🇾
Just cooked my last pumpkin today and still have Asturian Tree Cabbage, curly kale, onion greens and pea shoots too 😁🌱☀️
ALWAYS enjoy your videos. They are simple, full of gardenwisdom and hacks and a calmness that is pleasant 😊
What a lovely video to remind us of just how much food we can produce and store. Thank you once again Huw. Kind regards. Gary
Herbs! Mint for sure, and chives, parsley, cilantro and dill. Those all propagate with ease and increase your crop size.
Gonna try the lacto on green tomatoes this year, like that tip.
Succinct useful & enjoyable suggestions for sustainable food production
You can also fry green tomatoes or make salsa verde...
I love this, I think more and more people should be just a little more self sufficient. we are doing our best working towards that, have a good few trees for fruit but they are very small so will be a while till they are producing, summer we have it down. we are working on our winter foods!
garlic does it for me, toobad it does get white rot if i plant them late in the year, planting them undercover and under tree's early in the year usually works very well
The first year I had tons of green tomatoes in late fall I pickled some and turned some into chutney. I loved the chutney but the pickled ones were not good. Then last year I fermented some and OMG! So delicious! I'll do this every fall from now on.
I love green tomato chutney 😍
Loved this video! Thank you for your knowledge Huw! 💞✨
Great video!
Totally agree. Work on what woks best in your area, considering what your family eats and how useful the crop is (using roots, stems, leaves, etc.).
We can have staple favorites and play in the garden with new things. That is how we have discovered new fruitful crops as pink celery, Hopi black beans, safflower or purple Brussel sprouts. We have our garden in the Andes at 3000masl (almost 10k feet).
What is the variety of an apple that you put into the box in 9:20? This looks like an apple that my grandfather had in his orchard when I was a little girl. I would love to have it in my garden as it was the most delicious apple I’ve ever eaten.
Hey Huw, thank you so much for all your videos. I love them! Because of you I started to grow some crops in my tiny garden. I hope to be able to harvest lettuce from next week. Thank you for being so inspiring. 💚
Great video. Agree with everything except coriander.🙂
Excellent...Great guidance.
Thanks for the video! Seems like a great selection of veggies! I personally struggle with lettuce, it gets bitter very quickly here in the spring. I'm trying lots of heat tolerant greens this year to find a replacement, such as amaranth, celosia, quinoa, new zealand spinach, magentaspreen, edible chrysanthemum, purslane etc., and I'm also making sprouts indoors for salads and sandwiches. I'd love to save seeds from my brassicas this year and see how self-sufficient in sprouts I can be.
So good!!
Excellent information 👏👏🇬🇧
Brilliant 😊
Did I already tell you my uncle's joke about zucchini? He said:
Zucchini is the reason why people lock their car doors at church. 😆
gr8 vid, thank u. God bless
Great suggestions but hard to understand. Perhaps provide a written list or notate the vegetables in written form as you speak about them? Your photo images helped. Thanks.
See if turning on captions helps….use the cc in a little box upper right corner of video
Fetticus/corn salad/mache (and other aliases) has been a hardy, reliable little salad source for us. It can do a lot of work making a salad bulked up by larger plants a bit more interesting as a supplement to it. For herb-y/salad-y use, sorrel/dock and salad burnet have been similarly hardy and reliable and tasty as well.
I love mache! The french are mad for it, but I’ve never seen it for sale in the uk outside my organic box :-(
@@jamiejones8508 It does not keep long after being cut, so it's awesome for home gardens and terrible for retail. The sets of things you can find at stores and grow at home have limited overlap, and it's a bit of a hurdle learning how to use and enjoy the store-foreign home-hearty things. But for the mache - if you love it, grow it, it WILL cooperate.
You missed the opportunity to mention that the nettle also makes a nettle tea for garden fertilisation.
That was great! Thank you!
Glad you enjoyed it! :)
Very nice video
Thanks!
I wish I was your neighbour. I can eat all the courgettes you bring. I think they are delicious.
Great video!
Do you have any advice on getting your potatoes to overwinter without sprouting too early? I've tried a few things, but always fail. By spring, they are not viable for planting.
I have a question - what is the difference between runner beans and climbing beans?
Runner beans are a particular type of climbing bean. Climbing beans just refer to the height (rather than bush beans which are 2ft tall). Other climbing beans can include French and butter beans amongst others.
@@homegrownharvest211 and borlotti, and cannelini, and many other types of beans for drying. Even some varieties of runner beans can be eaten as dry beans.
could we please get a writen list with details, for the non-english speakers that couldnt catch all the words ? thanks ! :D
Chickens. 1 rooster and 8 hens can give you 2000 calories per day infinitely.
Spaghetti squash has taken off for me.
Can anybody recommend a place to get decent sized raised beds in the UK?
Do nettles not sting your bare hands?
Whats the name of the yellow climbing Zucchini variety?
Shooting star.
Have you ever or collabbed with someone about medicinal herbs? Like maybe the top 10 that would cover most common ailments? I grow alot but..... haven't found one for pain. Don't have room for a white willow tree. Haven't been able to germinate meadowsweet. Poppies are too unpredictable. Any suggestions?
My brassicas always get demolished by cabbage white butterflies - any tips?
Try planting nasturtium nearby for bait and netting over the Brassica's if that's doable.
Nets.
Do you have a channel for wheel chair bound people?
Greatest crops for long term survival ... veritable Garden of Eden out there ... many options
(1) Potatoes, sweet potatoes (edible tuber, vine sprout and leaves), yam (only edible tuber - research ! - yam not sweet potato)
(1a) Andean tubers/roots - Achira, Ahipa, Arracacha, Maca, Mashua, Mauka, OCA, Ulluco, and YACON. Arracacha, Maca, Mashua, Mauka, Oca, Ulluco, and Yacon edible leaves (Achira, Ahipa - non-edible greens)
(1b) Yam bean/Mexican potato/Mexican turnip (Jicama plant) - only edible root
(2) Roots and greens - beets, turnips, parsnips, rutabagas (swedes), salsify, carrots ... dried carrot greens sparingly sprinkled in soups and stews ... now proven that cutting off root and replanting in soil root top and greens will regrow root
(3) Mustard, nasturtium, water/land cress - all parts edible
(4) Taro root - edible young leaves and root
(5) Daikon "soil tiller" radish, common radish, horseradish - edible roots, edible leaves used sparingly
(6) Onions, garlic, shallot, scallion, chives, leeks - can overwinter or root cellar. Can cut green tops and will regrow.
(7) Fuki (Japanese rhubarb) - edible stalks treated like rhubarb, American rhubarb stalks cooked and edible, Gunnera/Chilean Rhubarb - stalks said eaten fresh - no rhubarb acidity
(8) Ginger - tuber and flowers edible - research which species have edible stalks and leaves
(9) Turmeric - ginger cousin - tuber ground to spice, edible flowers, leaves ground for medicinal use
(10) Hosta leaves - research which species have edible leaves
(11) Winter squash/gourds - edible fruit and flowers
(12) Cat tail tubers - edible
(13) Cabbage, kale, collards, tree kale, tree collard, raddichio, broccoli, cauliflower - edible fruit and stalks - can cut off fruit and will regrow fruit
(14) Lettuces, tree lettuce, celery, celeriac, fennel, finnochio, - cut fruit or stalks and can regrow plant and fruit
@@WyrdHag Maybe not - but then I haven't found any meat plants or steak shrubs for harvesting - let alone any BBQ sweet and sour sauce vegetables
@@johnlord8337 we do have bio conversion units, called "lambs" that can turn any plant into meat.
My friend and i now split the chores. I grow veg, she grows lambs, and we both get a good harvest.
nice vid thz
Viva Christo Rey
Governments hate when people are self sufficient! :(
hello
Jerusalem artichokes are a headache to wash and a headache to cook properly.
could you elaborate on cooking them properly?
You have to fill the gaps so you always have something to harvest and eat at all times of the year. Learn to eat stuff that is easier to grow
🍠
I love watching Hue-ticulture videos
why isn`t Charles Dowding in your channel suggestions?
10 minutes to tell the world about 1 crop to grow...
1st🎉🎉🎉🎉🎉
Are, are, are you now a Prepper?
Everybody should be.
@@WyrdHaga week supply of food and a means to cook is very practical when there is a power outage. Happens often enough.
I also have an emergency bag with medications and basic stuff. Once a bomb was found at the neighbours. My roommate asked me what to take. Back then I had no idea. Luckily it could be dismantled. I also had to stay in the hospital unexpectedly or had a fire also caused by neighbours, different city though. It’s great to be able to grab a bag with basic necessities or know that you can put food on the table. That is not living in fear.
Many keen gardeners have for generations preferred home grown veg. Only recently has the concept of "prepping" arrived from the USA. I guess you can call us preppers here if a shelf of jam and pickles, a few boxes of stored fruit and squash, frozen produce and enough fresh picked veg to get us through the year counts! Ive always grown as much as possible because it just tastes better. Especially fresh peas, which tbh I was shocked Huw didnt have on his list as both salads and legumes that can be dried.
pots are so cheap so surely better to grow more expensive veg...
For survival, calories for effort is the better way to consider, and potatoes deliver on that. If lowering your grocery bill is the primary concern, then yes, you should grow more expensive crops.
More fruits too if there is space, like gooseberries. But I tend to forage blackberries for jam & pies.
Amaranth. Grows fast, huge, lots of uses. Not the best tasting, but if you need it… Self sows. And it doesn’t mind scorching heat. (A must for Texas)
Okra, cowpeas, seminole pumpkins, zappalito de tronco squash, tepary beans. (Also because they can take the scorching sun and droughts.)
That's a lot of things. I don't have 175,000 acres though 🫠