Parabéns pela sua habilidade. O senhor é muito habilidoso e sabe fazer tudo ! Essa conservação dos legumes é espectacular, por vezes temos tantos e deixamos estragar o que dá do' , gostei muito parabéns!
I’m quite envious of the solar dehydrator. Perhaps I can make a smaller version for myself. I plan to ferment tomatoes for the first time this year. Thanks for sharing your process.
Yes indeed. We have been growing them all year round but we wanted to experiment. Neither of us like lacto fermented beetroot, but we do make other lacto fermented veggies such as tomatoes, cabbage, garlic and chillies. I once tried rhubarb but it went on the compost, not to our liking.
I am guessing that your years of having an allotment has given you expertise on preserving vegetables for winter. I am so impressed by your hard work and creativity! Best wishes
Hi Dan, Meraid, what great tips and ideas you give. Maybe in the future you can do cooking videos with your vegetables. I would love that. continue success.
Thankyou for your hard work bringing that old Quinta back to life. It has been 5 years since I have been there, tried to walk on the property , to reach the back of the house , but the overgrowth was too much for me and my husband, as we were scared of snakes, I'm hoping to go back to Portugal and I guess I might even get to meet you and your wife. Yours Truly Mary Hauser , from Canada.
Not only have I eaten the beet root leaves, I’ve also eaten the stems. They were tasty. I cleaned them, cut off anything bad, cut them up into about 1/2” to 1” lengths, put olive oil & some seasoning on them, put in the oven on about 450 F & roasted them.
@@NearbyVeggies in Greece the leaves and stalkes are boiled like kale they are cooked quickly taste just the same as beetroot we put a little olive oil and vinegar and make skordalia (garlic) potatoes eg boiled potatoes with garlic and oil salt pepper it's like a garlic mashed potatoes they go really well together 👍👍👍
I like that you made a big dehydrator . There is never enough room in them and you are clearly serious about food storage . Real estate agents are always telling people to convert their basement and cold room and other traditional food preserving areas into guest bedrooms and I think it's a shame . Also the areas for winnowing some places have are interesting . If you can't get your root cellar cold enough perhaps dry or ferment your beets . I have also seen people dry their greens and powder them to add to cooking or smoothies .Your both fun to watch & are sure to be successful with your channel
It was suggested to us as well to convert the food storage rooms. One of the reasons we loved and bought our property was because it still had the rooms and the Eira is beautiful. ❤️
I watched a good video the other day where someone blitzed their sun dried tomatoes into a powder. I do that with mushrooms and the powder is so flavoursome. I thought you might want to try it with some of your tomatoes. Thanks for sharing.
Great vid - right pace through various veggies! Q: Did you salt the crushed jar of toms at all? Comment: 1st thing we did when we got hear was further supplement the water storage - I'm a stickler for getting to the 'I feel we'll last a few years of drought (though that's not an issue here yet)' situation. Great fun watching you two discover, uncover, make do, make more!
Hi Cynthia, Dan showed the full process of fermenting the tomatoes in a 5 minute video. Link is in the description of this video. Water storage is really important and like you we’re working on better ways to collect and store. 😊👍
I really like the look of your dehydrator. Hope you don’t mind but I’m stealing your design. 😊 We are learning so much from your videos on the growing and preserving process. We are both complete novices to growing our own food but are getting there slowly thanks to channels like yours. 👍🏻
Dan can you share the type of wood used making your solar veggie dehydrator size and dimension whenever possible Thank you Keep up the awesome work I'm learning so much
You can preserve the Zucchini in a super yummi way with oil: Fry the cut pieces with onion Sparpläne to create rostaroma, Could ad Aubergine, Tomaten, Peppers(Paprika)... 2,5 kg Zucchini or other fruit 1 big onion 1 ltr tomatojuce Black Pepper 1 soupspoon sugar 3Teespoons Salt 2Soupspoon vinegar (5%) 6 pieces garlic Oregano, May be chilli 200ml oil After frying the onion and Zucchini, ad the other ingredience and cook for 5 Minutes, fill it immidiately in sterilized jars Super to eat cold with pasta etc
I've learnt a few things in this video. Thank you for charing your knowledge in preserving tomatoes and zucchini. Are you renting the farm? Sorry to be so curious, but I'm trying to find out what are the chances of renting a small place in Portugal where I could live more freely.
What a bout nut trees? I haven't seen quite all your videos so I don't know for sure if you have them. I bet you could grow....PECANS. My pecan pies use mostly maple syrup in place of most of the corn syrup and they are the bomb.
Forgot to mention the pecan trees. We haven’t planted any yet, but I think you’re right, we might be able to grow them if they can handle the heat. Haven’t looked into them as I’ve not seen any for sale at the local nurseries. Fingers crossed 🤞
@@NearbyVeggies Oh, pistachios? Be still my heart. We're in MN and love the change of seasons but it would be lovely to be able to grow so many good foods. You two are the only brave, fun people doing this near my age. I envy you.
We don’t bake bread 🥖 anymore because there are restrictions on lighting fires in the summer and the only oven we have is the big bread oven which uses a lot of wood and takes a long time to heat up to bread baking temperature. The bread man delivers fresh bread daily from the local bakery and it’s delicious. There are many varieties of Portuguese bread and it’s delicious. When we move into the house we’ll bake the odd loaf when we need to. I’ve always loved making bread, especially Irish Soda bread, which I (Meraid) love. 😍
Once you have reserves of food you're going to attract rats. The brown rat has become a terrible pest even in the most rural parts of Southern Europe, they are everywhere. There is a very easy to eradicated rats, just use a mixture of one half baking soda and one half corn meal, mix together and provide this to the rats in a plastic container with a hole in it. The rats can't vomit or pass gas so the acid in their stomachs reacts with the baking soda and their innards simply explode. Its safe for the environment and works.
I have a project too do in south of France a garden on 1 hectares 66 acres. I’m an architect but I had in years 2000 a stroke. I was 42 years old that year. I’m following you and see your films in a systematic way. I have a question. How much did the land cost you in year 2021 when you booth it. Thanks for sharing
We’d love to know what you do to preserve your summer harvest?
Parabéns pela sua habilidade. O senhor é muito habilidoso e sabe fazer tudo ! Essa conservação dos legumes é espectacular, por vezes temos tantos e deixamos estragar o que dá do' , gostei muito parabéns!
I appreciate how low key but intelligent you both are. It's my favorite combination.
Thank you 😊
Love you homemaking dryer sheets from recyclable materials.
Thank you! 😊
I’m quite envious of the solar dehydrator. Perhaps I can make a smaller version for myself. I plan to ferment tomatoes for the first time this year. Thanks for sharing your process.
Yes, they are useful. We might be upgrading to version 2 this year 👍
In Portugal you can grow beetroots all year round. Sow in late winter and again in a not so hot spot in late summer. You can also lactoferment them
Yes indeed. We have been growing them all year round but we wanted to experiment. Neither of us like lacto fermented beetroot, but we do make other lacto fermented veggies such as tomatoes, cabbage, garlic and chillies. I once tried rhubarb but it went on the compost, not to our liking.
@@NearbyVeggies I also prefer them fresh. I'm in Minho, up north and still collecting them. February I will sow some more. Same with carrots
Great to know what you’re growing further north too. 👍
I've seen small motors run pipes, or hoses up from a lower well. Little Spanish Farmstead is a great channel.
At the moment we use a solar powered submersible pump. 👍
@@NearbyVeggies Cool. You're brilliant and I'm sure you'll find your way.
I am guessing that your years of having an allotment has given you expertise on preserving vegetables for winter. I am so impressed by your hard work and creativity! Best wishes
You are correct. Thank you.
Hi Dan, Meraid, what great tips and ideas you give. Maybe in the future you can do cooking videos with your vegetables. I would love that. continue success.
We hope we can do exactly that. Dan is a wonderful cook. 😊
Thankyou for your hard work bringing that old Quinta back to life. It has been 5 years since I have been there, tried to walk on the property , to reach the back of the house , but the overgrowth was too much for me and my husband, as we were scared of snakes, I'm hoping to go back to Portugal and I guess I might even get to meet you and your wife. Yours Truly Mary Hauser , from Canada.
We look forward to meeting you. 😊
Not only have I eaten the beet root leaves, I’ve also eaten the stems. They were tasty. I cleaned them, cut off anything bad, cut them up into about 1/2” to 1” lengths, put olive oil & some seasoning on them, put in the oven on about 450 F & roasted them.
It’s quite a versatile vegetable, beetroot. Thanks for sharing your recipe, Dawn. 😊
@@NearbyVeggies in Greece the leaves and stalkes are boiled like kale they are cooked quickly taste just the same as beetroot we put a little olive oil and vinegar and make skordalia (garlic) potatoes eg boiled potatoes with garlic and oil salt pepper it's like a garlic mashed potatoes they go really well together 👍👍👍
Wow! That sounds delicious 😋 Thank you.
@@NearbyVeggiesWaww vocês são uns espetáculos. 🙏🙏🙏continuem. Bjs queridos. Irmâos em Cristo 🙏🙏🙏😘😘🇨🇦🇨🇦🙅🙅🙅🇵🇹🇵🇹🇵🇹🇵🇹👏👏🙅🙅😘😘🫀🫀
Obrigados 👍
I like that you made a big dehydrator . There is never enough room in them and you are clearly serious about food storage . Real estate agents are always telling people to convert their basement and cold room and other traditional food preserving areas into guest bedrooms and I think it's a shame . Also the areas for winnowing some places have are interesting . If you can't get your root cellar cold enough perhaps dry or ferment your beets . I have also seen people dry their greens and powder them to add to cooking or smoothies .Your both fun to watch & are sure to be successful with your channel
It was suggested to us as well to convert the food storage rooms. One of the reasons we loved and bought our property was because it still had the rooms and the Eira is beautiful. ❤️
both of you are really funny and helpful
Thank you 😊
Please show us more preserving videos
We hope to do some this summer and autumn. 👍
Brilliant vlog. I learned something and you are a natural presenter. Thank you.
Thank you. That’s motivational. 🙏
Keep it up
We will indeed.
Nice one, Dan and Meraid. Loving the videos
Thank you 😊
I'm happy I have come across your sight. You guys are very pleasant people to watch and see you interact. 😊
Thank you so much!
Great to see you Dan!
👍
Hi there, try lightly spraying the root cellar floor with water. The evapouration will help lower the temperature.
Great tip. Thank you.
eline emeğine sağlık bu güzel vlog için kolay gelsin hayırlı işler....👍👍👍👍
👍👍
I absolutely love your hydrator! Great job
Thanks, Christine.
We use beet leaves instead of cabbage in rolls…..so good!
We have both leaves all year round. They’re great 👍😊
You are just amazing! What you are doing is inspiring, truly. Thank you for sharing your life with others. 😃
Thank you. We’re enjoying every minute.
good tips
Thank you 😊
Well done with the dehydrator its brilliant
Thanks a million. 😁
Wonderful home made dehydrator! Love it !!
Thank you. It’s working wonderfully. 😀
@@NearbyVeggies
So awesome 👌👏
Fabulous 👍
Love this information xx
Glad it was helpful!
Awesome video, thank you
Amazing. Thank you.
Love the dehydrator 👍🏽
Thanks Luise. ❤️
I watched a good video the other day where someone blitzed their sun dried tomatoes into a powder. I do that with mushrooms and the powder is so flavoursome. I thought you might want to try it with some of your tomatoes. Thanks for sharing.
Another great idea. Thank you.
Very interesting. 😊
Very!
Love your hydrator ! Good job, looking forward to how you tackle the root cellar . Love what you do.
Thank you. Yes we have plans aplenty to get the root cellar working well.
Great vid - right pace through various veggies! Q: Did you salt the crushed jar of toms at all? Comment: 1st thing we did when we got hear was further supplement the water storage - I'm a stickler for getting to the 'I feel we'll last a few years of drought (though that's not an issue here yet)' situation. Great fun watching you two discover, uncover, make do, make more!
Hi Cynthia, Dan showed the full process of fermenting the tomatoes in a 5 minute video. Link is in the description of this video.
Water storage is really important and like you we’re working on better ways to collect and store. 😊👍
@@NearbyVeggies Perfect!!! Thanks -- have a great day!
You too. 😊
I really like the look of your dehydrator. Hope you don’t mind but I’m stealing your design. 😊 We are learning so much from your videos on the growing and preserving process. We are both complete novices to growing our own food but are getting there slowly thanks to channels like yours. 👍🏻
Thank you. Use the design as much as you like. 👍
Well that is fucking epic, thank you 💚❤️💛🇵🇹
That is wonderful. Thank you
@@NearbyVeggies you're fast becoming one of our favourite tubers in Pt ❤️
Thank you. 😄 That’s wonderful to read.
Dan can you share the type of wood used making your solar veggie dehydrator size and dimension whenever possible Thank you Keep up the awesome work I'm learning so much
The wood is pine. I’ll see if I can find my drawings for dimensions. 👍
You can preserve the Zucchini in a super yummi way with oil:
Fry the cut pieces with onion Sparpläne to create rostaroma,
Could ad Aubergine, Tomaten, Peppers(Paprika)...
2,5 kg Zucchini or other fruit
1 big onion
1 ltr tomatojuce
Black Pepper
1 soupspoon sugar
3Teespoons Salt
2Soupspoon vinegar (5%)
6 pieces garlic
Oregano, May be chilli
200ml oil
After frying the onion and Zucchini, ad the other ingredience and cook for 5 Minutes, fill it immidiately in sterilized jars
Super to eat cold with pasta etc
Awesome. Thank you for a great recipe tip. 👍😊
It’s fun to watch your videos! I do love your sun dried tomatoes dehydrator! I wish you could have a video showing us how to make it. Thank you 😊!
We have a good bit of footage from making it but I’ll have to check to see if there’s enough or even good enough to show how it was made. Thank you 😊
Your dehydrator 👌
Do you ferment the tomatoes without any salt?
We add the salt after its first ferment. We’ll show that in a week or two. 😄
👍🏻👌
🥰
You could lower a go-pro camera down there to scope the shape and size.
👍
I've learnt a few things in this video. Thank you for charing your knowledge in preserving tomatoes and zucchini. Are you renting the farm? Sorry to be so curious, but I'm trying to find out what are the chances of renting a small place in Portugal where I could live more freely.
We bought the farm.
Thank you for your reply, and keep doing what you enjoy, you're doing a wonderful job.
👍
make zuchinnie bread...just delicious!!
It’s lovely. However we don’t have an oven in our rental house and the bread here is delicious and delivered to the door. 😊
What a bout nut trees? I haven't seen quite all your videos so I don't know for sure if you have them. I bet you could grow....PECANS. My pecan pies use mostly maple syrup in place of most of the corn syrup and they are the bomb.
We have almond, pistachio, hazelnut and sweet chestnut. Neighbours have a walnut.
Forgot to mention the pecan trees. We haven’t planted any yet, but I think you’re right, we might be able to grow them if they can handle the heat. Haven’t looked into them as I’ve not seen any for sale at the local nurseries. Fingers crossed 🤞
@@NearbyVeggies Oh, pistachios? Be still my heart. We're in MN and love the change of seasons but it would be lovely to be able to grow so many good foods.
You two are the only brave, fun people doing this near my age. I envy you.
Can’t stop thinking about pecan nuts. 😊
@@NearbyVeggies Yes! My job is done here.
Have you made bread using them?
We don’t bake bread 🥖 anymore because there are restrictions on lighting fires in the summer and the only oven we have is the big bread oven which uses a lot of wood and takes a long time to heat up to bread baking temperature. The bread man delivers fresh bread daily from the local bakery and it’s delicious. There are many varieties of Portuguese bread and it’s delicious. When we move into the house we’ll bake the odd loaf when we need to. I’ve always loved making bread, especially Irish Soda bread, which I (Meraid) love. 😍
👋👋👋👋
👍
1:09 Well. Let us disagree with what says in that pink text box, please... 😏😇
☺️
Once you have reserves of food you're going to attract rats. The brown rat has become a terrible pest even in the most rural parts of Southern Europe, they are everywhere. There is a very easy to eradicated rats, just use a mixture of one half baking soda and one half corn meal, mix together and provide this to the rats in a plastic container with a hole in it. The rats can't vomit or pass gas so the acid in their stomachs reacts with the baking soda and their innards simply explode. Its safe for the environment and works.
Good tip. We’ll keep an eye out. 👍
IT'S INTERRESTING HOW TO PRESERVE VEGETABLES
It is. 👍
I have a project too do in south of France a garden on 1 hectares 66 acres. I’m an architect but I had in years 2000 a stroke. I was 42 years old that year. I’m following you and see your films in a systematic way. I have a question. How much did the land cost you in year 2021 when you booth it. Thanks for sharing