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Willows Green Permaculture
Canada
เข้าร่วมเมื่อ 18 ส.ค. 2023
We are Magali & Stefan. We have chosen a way of life, living with nature on a little corner of the Earth that we have the honour of caring for. We not only grow almost all our food, we have also restored native biodiversity to the land, watching life return to our mini oasis. Using nature as guide, we have created a biodiverse balance in our gardens. Our plants produce abundantly. We are helped along the way by frogs, birds, insects, snakes, fungi, bacteria and many different plants. We hope to share what we do with as many people as possible, because we believe that if we can do this, so can you! You don’t need expensive machinery nor a ton of land. We grow all our food for a family of four on no more than a quarter acre. Whether you garden on a balcony, in a windowsill, on a small city lot, or out in the country, you can grow your food, have fun doing it, and experience the wonder of working with nature! Follow us on our journey as we learn to better share what we do with all of you!
SORGHUM HEALTH BENEFITS & HOW to COOK This DELICIOUS, GLUTEN-FREE, ABUNDANT & EASY TO GROW GRAIN
SORGHUM is such an EASY grain to grow, and it produces in SO MUCH ABUNDANCE! It's one of the most used grains in the world, but in some places, it's not very well known. Many of you have been wondering what we do with all of this AMAZING SORGHUM ABUNDANCE! Sorghum is a very VERSATILE GLUTEN-FREE grain. Come see a few of the ways we use sorghum in the kitchen, and learn some of the great many HEALTH BENEFITS of SORGHUM as well! I am sure that after you see this week's video, you will have a great many ideas of how you can use sorghum in the kitchen! There will be even more videos to come later on other sorghum recipes we will have to share!
Be sure to stay until the end - for the first time, I'd like to share a few BLOOPERS! 😊
I would like to add a note that sometimes we blend the flour in the flour blender for up to 5 minutes to get it extra fluffy and fine. The flour and spice blender we use is a Sumeet, which makes a beautifully fine flour.
0:00 Some of the many things you can cook with sorghum
0:50 A special dish to prepare for breakfast, or for an evening snack
1:40 Sorghum grows very easily & produces abundantly
2:04 Sorghum's many well researched health benefits
4:15 Making whole sorghum flour
5:12 Getting started on the recipe, with red broomcorn sorghum
6:54 Starting to test for thickness
7:15 Splitting the sorghum recipe in two, to make two different recipes, & to avoid the pot overflowing
11:51 Tasting to see if it's ready
12:23 The cocoa powder really helped thicken the pudding!
12:40 Pouring into bowls to let set
13:57 Tasting the finished recipe
14:05 Sorghum can be a real staple in your family's diet
14:19 A third variation on the recipe
15:13 Making a broomcorn broom
16:23 Conclusion
16:55 Closing credits with music & scenes from one of our sleeping sorghum gardens - this one is the curve chinampa
20:28 Bloopers
Be sure to stay until the end - for the first time, I'd like to share a few BLOOPERS! 😊
I would like to add a note that sometimes we blend the flour in the flour blender for up to 5 minutes to get it extra fluffy and fine. The flour and spice blender we use is a Sumeet, which makes a beautifully fine flour.
0:00 Some of the many things you can cook with sorghum
0:50 A special dish to prepare for breakfast, or for an evening snack
1:40 Sorghum grows very easily & produces abundantly
2:04 Sorghum's many well researched health benefits
4:15 Making whole sorghum flour
5:12 Getting started on the recipe, with red broomcorn sorghum
6:54 Starting to test for thickness
7:15 Splitting the sorghum recipe in two, to make two different recipes, & to avoid the pot overflowing
11:51 Tasting to see if it's ready
12:23 The cocoa powder really helped thicken the pudding!
12:40 Pouring into bowls to let set
13:57 Tasting the finished recipe
14:05 Sorghum can be a real staple in your family's diet
14:19 A third variation on the recipe
15:13 Making a broomcorn broom
16:23 Conclusion
16:55 Closing credits with music & scenes from one of our sleeping sorghum gardens - this one is the curve chinampa
20:28 Bloopers
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Thank you Stefan for showing how you use your sorghum flour. Very interesting! Can I assume that you can make home made cream of wheat "pudding" using whole wheat flour, milk and sugar?
Thank you Barb!😊 And to answer your question, yes, I would think so.
Excellent! I tried some seeds this year but they did not germinate. I will try again next year. I love that you can leave some of the chaff (sp?) in the flour too!
Try germinating them first in spot pots. I find they do much better that way. Because they’re grass, it couldn’t be easier transplanting them. Wait until they’re at least a few inches or several cm tall.
@@WillowsGreenPermaculture Thank you!! I will do that!
Thank you. I appreciate the details!
You’re welcome. 😊
Thank you! I was planning to experiment with some sorghum next year. This is very helpful.
Thank you Beth for sharing your comment and for watching! It’s a pleasure!
Which are best performing in low humidity?
Williams Sorghum. It is also a syrup sorghum. So you can get molasses from it as well.
Yes im concerned about low humidity because I’m in high desert Grand Canyon area…do you know if humidity is a big issue? I can water well but no greenhouse yet…
@@WillowsGreenPermaculture any feedback be great!!😎
@ Sorghum is known to be a grain that is very drought tolerant. I’m wondering if the non syrup varieties might do better. I know our Williams Syrup sorghum is very drought tolerant, but so is the broomcorn sorghum. The broomcorn gives an even bigger abundance of grain as well. But it’s not a syrup variety. It might be better therefore for an arid climate. I would suggest you try both a syrup and non syrup variety as an experiment.
@@ridingvenus it’s a pleasure!
Thank you. In desert gardening, I learned the wildlife was in need of water. They had food sources. I used a swale to feed a low spot and planted juicy plants for them. The wet area included iris, asparagus, and whatever the wind blew in. Artichoke (both kinds), gogi berry, arundo donax, wilsflowers, whatever the wind blew in. I would run water every few days down a thin "stream bed." The lowest spot was caliche, so that is why it was like a chinampa. Your channel is as valuable as Geoff Lawton permaculture. My new plot plan has moved forward thanks to you two! Thank you again.
Thank you MojaveBohemian! Your gardens sound beautiful! I know a little bit about arid and mountainous terrain because I once lived on a hillside in Oaxaca, Mexico. My favourite plants to grow there were many types of copales (bursera), many types of agaves, and then other trees like pochote, guamuchil, jacaloxuchil, palo verde, and many whose names I’ve forgotten, but will come back. Maybe I’ll do a video in winter with the photos I have.
Thank you. I am a teacher, potatoes are a great science lesson Also I appreciate your cat comments. They are important animals in permaculture.
The best profession! Thank you!
How do you use potatoes as a science lesson?
Gracias
¡Es un placer!
Thank u
You’re welcome Cindy! 😊
Very inspiring, only started using sorghum for bread, love the color and taste of it. Now seeing your video might inspire me to grow. 🙏
That would be fantastic! I’m sure you’ll enjoy growing it!
Thanks for all the work you always put into your videos! I always enjoy how relaxing and informative they are. Side thought, that sorghum-pumpkin bread sounds delicious! Is there a particular recipe you guys prefer? (And if so, would you be willing to share it by chance? 🙃)
Thank you Phennex! That would be a great video to do. I think we’ll do one.
@@WillowsGreenPermaculture You guys are awesome 😁 I look forward to the video!
@@Phennex thank you! 😊
Thank you, santa clause <3
You’re welcome! 😊
8 heaping tablespoons = ~12 tablespoons = 3/4 cup
Thank you for that precision! 😊
I bet using red sourgum what made the perfect old fashioned looking red velvet cake
I think you’re right! It looks just like it!
Sorghum is a high-yielding crop domesticated in East Africa and native to the Ethiopian highlands. It can grow wherever there is sunshine. It is tolerant to salt and barrenness, has high yield, and is high in starch and protein. But believe me, this thing is very unpalatable and difficult to digest. Because it contains tannin, it tastes bitter and lacks lysine and tryptophan. There is a strong binding chain between starch and protein, making it difficult for salivary amylase to break down, so it is not easy to digest. In the past it was a life-saving food for the poor, but now we usually use it to make wine or feed livestock.
Have a look at the research pages I showed in my video on cooking with sorghum on Nov. 22 . I’m adding the link here: th-cam.com/video/v-aDVQAZhLM/w-d-xo.htmlsi=-pUZIPTNvHIqcTcz These are examples of recent research. They seem to have different conclusions with respect to sorghum’s health benefits. I can tell you it tastes delicious. And I am looking into the possibility of using nixtamalization with it for different purposes.
The tannins you refer to in sorghum have been shown to be powerful antioxidants and have cancer prevention properties. The cultures in which sorghum is prevalent have a wide variety of preparation methods, including dishing and fermenting. Sorghum is not eaten raw. There is a great deal of research available to the public on Google Scholar.
@@WillowsGreenPermaculture Yes, yes, tannins contribute to cardiovascular health. . . But food shouldn't be medicine, and tannins are bitter, that's a fact. You have to believe in the choice of the public and the market. Sorghum has been withdrawn from the human staple food market for a long time. It is not delicious, difficult to digest, and even ugly. After the sorghum flour is cooked, it is not attractive white or yellow, but black. Yes, we can improve its taste and texture through hybrid improvement and breeding, but this requires costs and requires a research department willing to do it. ps: I don’t recommend that you eat sorghum or sorghum products frequently, be careful of constipation.
@@vermouthstone9446 @ thank you for taking the time to share your ideas. I appreciate it, especially your concern for public health. The market has very different motivational factors involved in its choice of what to mass produce and what not, including ease of mechanization and a great deal other factors which I will not get into. Public health has not been a major factor in the market’s role in choosing food sources unfortunately. As far as colour is concerned, that is very irrelevant to health. Many of the healthiest foods worldwide are not necessarily the prettiest. However sorghum has quite beautiful colours when cooked and is delicious and very appetizing. I have been eating sorghum as a staple in my diet for three years now, and have never been constipated. Sorghum is the grain of choice for a large proportion of the world’s population. Finally, professional nutritionists will disagree with your statement about food and medicine… In fact the best foods for you act as the best medicines, building up not only your body, but also strengthening your immune system.
Beautiful
Thank you!
Thank you
You’re welcome MohaveBohemian!
Awesome! Thank you
Glad you like it! 😊
Thank you. When I lived in the Mojave desert CA, I planted wheat on the garden edge for rabbits and ground squirrels. Roadrunner burds patrolled the garden for bugs. I also had a rain garden. Also had Liatris. Your garden inspiring!
That’s really cool! Thank you
Thank you
And thank you for watching!
What a great playground!
You can say that again! 😊
Very interesting!
Thank you!
The vibrant color of the Sorghum is an indication of it's nutrient-density
Thank you! Yes indeed! And the health of the plant itself! 😊
That's very interesting iam going to grow sorghum next year for sure
That’s fantastic Daniela! I’m glad I was able to motivate you to try it! 😊
Keep up the great work from a gardening enthusiast in australia
Thank you Time Paradox! From Canada!
You keep giving me more food forrest additions. 😂😊❤ Great video once again!
Thank you Grandmom Zoo!
New subscriber here, I love the content on your channel, thanks!
Thank you Dawn! Welcome to Willows Green Permaculture!
Thank you for sharing your recipes for using sorghum. I definitely want to try growing it next year.
It’s a great pleasure Debbie! I’m glad you’re going to try growing it! You’re going to love it!
Have a great week! Thank you for watching!
Thank you for joining me for the premiere, hanging out and chatting! I appreciate your interest and support!
The blender used to make the flour in this video is a Sumeet, an excellent flour and spice blender.
Hello and welcome to anyone who has just arrived! Thank you for joining us!
Good evening and Welcome to Willows Green Permaculture! I'll be here during the premiere to chat with you and answer any questions you might have! Thank you for being here and for watching! Enjoy the video!
A greenhouse is always exciting!
Thank you @mojavebohemian! How’s Arizona!
Thank you
You’re welcome MB814!
And thank you for checking out all our videos systematically! 😊
you’re the fuckin goat man you’re the coolest
Thank you 😊
th-cam.com/video/t75xZRgKWeY/w-d-xo.htmlsi=37X5UPI3K_9GrGi-
Thank you - subscribed!
Thank you David! You know, I really enjoy your videos. I am one of your subscribers in case you didn’t know. I appreciate very much your attitude to learning and experimentation. I would love to do a collaboration with you at some point if that interests you. I’ve never done one before.
Awesome abundance! Thank you
Thank you!
you are the coolest dude in the world. thank you for sharing!!
Thank you! 😊 It’s a pleasure!
ok IT IS YEAR 2 SO i WILL GO look maby
I hope you find some sprouts! Now at this point in the year, the leaves may have fallen. Here, they’ve all fallen.
Nature does everything best. Thry have survived for years without people and refrigerators.
That’s right! 😊
I wish I’d seen this a couple of months ago - a friend gave me a bag of pawpaws from his yard because I’d never had them. So good! I just took the uncleaned seeds and tossed them into the woods. So not likely to get sprouts, but who knows? In the meantime, over the last two years I’ve planted 15 pawpaws, ranging from 2 to 3 feet tall, so I’m hopeful one day I’ll be harvesting my own.
You never know. Some might get covered by leaves, others might get buried by squirrels, others might get dragged into the soil by an earthworm. You may just get some sprouts. You’ll notice them suddenly when they’re a couple of years old. 😊
This is great. I've been trying to grow pawpaw for around 6 years - and I finally have about 20 growing. Lots of great tips in this video. Thanks
Thank you very much! And thanks for watching! 😊
Great video! Raccoons and deer leave plenty of digested seeds here in Alabama.
Thank you for your comment. So they eat the fruit and plant the trees for you? 😊
It’s not Permaculture. It’s something you plant and then you duplicate it everywhere so I can keep going for thousands of years again.
I don’t understand your comment. Permaculture is a big picture idea. Check out some of my other videos and playlists to get a better idea.
Great video Stefan. Hopefully I can find pawpaw fruit or seeds next year so I can grow some trees.
Thank you! 😊 There are lots of pawpaw forums on FB. I’m sure you’ll be able to find some local growers.
I have just started to try to sprout Paw Paw's from seed. I also have a few seedlings planted a few weeks ago. Very interesting information. The seeds are in the refrigerator. Hoping for success. From Stouffville, Ontario.
That’s great. Good luck with your pawpaws! You’re not too far from us. We’re outside of Stirling.