Dear Mr. Jacobs, I enjoy your videos on gracious living very much. The pace of your videos is perfect. One can enjoy what you are doing and making. Indeed, one can savour it and enjoy it all vicariously. I am glad you have discovered collard greens. I appreciated how you took us to the market and to the orchard. The visuals were lovely. Nothing rushed, as it should be. Lastly, thank you for all the careful thought you put into these videos, and for the time to produce them. You have got it down to an art. Sincerely, Larry Clarence Lewis London, Ontario, Canada.
You made my grandfather's collards exactly including the hot sauce. However, he would always put a small saucer of the "pot liquor" (as it's called in the South) next to his plate to sip along with them like a soup. Such sweet memories as I watched you cook thinking of him (a WWI veteran). He is most beloved and greatly missed. Hope Mr. Fox is a fan of collards, too!
Love collard greens and also Swiss chard!! I cook my collard greens with onions, garlic, chicken broth, and smoked turkey wings! Yummmm....serve with homemade cornbread..a match made in heaven!!!!
Sometimes I have to watch these twice to feel good and learn, Is that stupid? The calmness and beautiful estate, along with Mr, Jacobs' smooth and calm delivery, just make my day AND I WANT TO COOK!
Yummer! I no longer buy chicken stock or broth. I use Better Than Bullion. It's, in my opinion, far superior to any boxed or broth in a jar. Collard greens with pot liquor! Nothing better. Thanks, Kevin.
Hello Kevin, 65 y/o grandmother here. I don't eat greens, but I sometimes use ham hocks in my peas and beans. I especially like them in hopping john. Your videos are so wonderful. I love the way you bounce down the stairs when going shopping. Also, I so enjoy when you play the piano. Thank you so much for all you do.
Hi, Kevin! It's so beautiful where you live! You are so blessed to have local farms to purchase produce. It's rural where I live, too, so buying local produce, dairy and meats are available. Keeping my freezers stocked save me so much money and keep us eating healthy! That dinner looks amazing!! If your vacu-sealer has a hose attachment for sealing canisters and jars you might want to invest in a marinating container. Put your meat and marinade in, vacu-seal, and after 30 minutes to an hour, you meat will taste like it marinated over night. I grow collards in the Fall and over--winter them here in North Florida. Instead of cutting the whole plant, I harvest bottom leaves and leave the top. This way, I can "cut and come again" well into Spring. I soak them in the sink with a handful of baking soda for about 30 minutes before rinsing and cooking. I also pressure can collards for those nights when I want a good Southern side. As for those stems, they cook up just fine, but then, I cook them the old fashioned way since I don't own an instapot, and pressure canning them makes them really tender! I roll the leaves "cigar" style, and cut them into strips, and season them with salt, pepper, red pepper flakes, onion and garlic, and sometimes add ham, fatback or smoked sausage. When serving, I always offer pepper vinegar at the table. Of course, when canning, I find just adding salt works the best. They can be seasoned when you heat them up.
Hello Kevin, what I do with my collard greens I do clean them like you do but then I chopped them and I make soup With red beans, Portuguese sausage small potatoes, It is delicious love it love it and sometimes I just chopped the collard greens and I sauté with garlic and olive oil. Makes a nice side dish so good enjoy this is a Portuguese recipe. Have a wonderful night.
My mom, in Argentina, and my Italian grandma used to cook the stems, top them with Béchamel sauce, and baked them in the oven untill the top was brown and crispy. Delicious!
I too used to make our collards with bacon or ham hock but when my youngest daughter visits, she no longer eats pork, so I used a piece of smoked turkey. It was so tasty that we actually like it better( no floppy bacon pieces) but shredded smoked turkey and I'm pretty sure it must be a tiny bit healthier which I know you like. I hope you will at least give it a try. I think you and Mr. Fox would both enjoy it. My 34 year old grandson that helps me doesn't eat greens but I got him to just taste and now he loves them. Best wishes to you always and I'm so glad I found you videos by mistake. I watch every one of them that I can find. I love so many of the same things not just your food.
Lol. The floppy pieces of bacon! Memories of my Dad! We were raised on every type of bean, and my father was always in charge of making the beans. Always 2 or 3 strips of bacon into the pot. When I was in college, I recreated my father's version of lentil soup, but my vegetarian roommate could never understand those strips of bacon!
I am watching this and I haven't had lunch, what torture! Everything looks wonderful, that apple crisp is next on my list. Thank you for including me in your day!
You could qualify as a real southerner cooking that bacon first. In Georgia we grow collards, turnips and mustard greens in the winter. Cook the mustard and turnips together and eat the turnip roots raw. The hot sauce goes on after greens are cooked.
So, now, Kevin, you have set me about collard greens again! I love them and haven't made them in years - but now I will - in my InstantPot! Thank you for this! And thank you for letting us hear Avery bark in the background...you know, when she did, I surmised that Mr. Fox was there...simply because we seldom - if ever - hear Avery barking off camera. We did today! "Hello" and best wishes to Mr. Fox! [And Avery, of course]. Thank you, again, Kevin, for all!
I made your scones yesterday, and shared with two of my neighbors! You may make me a popular person!😜 Can hardly wait to try this apple crisp recipe. Like many of your viewers, I wish we had the wonderful farm stores you enjoy so much. Just a joy to watch.❤
My family went apple picking yesterday at Samascott Orchard, just a bit south of you, Kevin. It is an annual event my husband and I have been doing since our son was a baby. Now he is the dad, taking his wife and their baby. We like Cortland apples and they are delicious in warm apple crisp with whipped cream on top. Thank you for showing the world how wonderful New York apples and orchards are!
Hello again from Blue Ridge, Georgia! Mercier Apple Orchard is here in Blue Ridge besides the many apple orchards down the road in Ellijay, Georgia. Apple Festivals will be starting in October. Your video captures Fall beautifully. Your kindness and gentleness is an inspiration to all of us!! Happy Fall❤😂
Thank you for a lovely Sunday afternoon Kevin… it’s raining here, and the leaves are starting to fall.. In British Columbia, most people would call those yams and the sweet potatoes are the paler ones… c’est la vie❤ My girlfriend in L.A. always has collard greens for her Thanksgiving, which I love as they’re not that readily available in my area… using a variety of apples will get you different taste and textures for whatever you choose for your desserts… kudos to you for that white wine idea 🥰have a great week everyone…
Kevin, I have a question. I have gotten interested in composting since I have been enjoying your show. How do you compost? Or, what is the process you use when you compost? Everything looks so delicious!!! Aren't you excited about the Autumn season that is upon us! I live in Florida. So, any cooler weather is welcomed here! We have collard greens in excess here in NW Florida!
Señor Jacobs, su cara cuando probaba el postre era todo un poema, disfrútelo Gracías por hacernos la vida más agradable Por cierto que bonitas las manzanas , tantas y tan variadas Un saludo desde El Valle de los Pedroches
I had planned on pasta tonight, but that cilantro chicken sounds too good to delay! Thanks for a great video. PS. My grandmothers both used a pinch of sugar when cooking greens from the garden since sometimes they can be bitter.....the greens, not my grandmothers...
I MISS these markets so so much . I was born and raised in upstate Bethel NY. we relocated to Texas and there's absolutely no fresh local produce out here 😢 Love the video, it was beautiful and relaxing as always ❤️
Yo, Kevielee, you’re making collagreens! Aren’t you above the Mason-Dixon Line? I grew up on collards. Mama would boil them with pig tails or ham hocks, whatever flavor meat she had when the fall gardens would come in and the farmers would have gardens full of collards. They were always best after the first frost hit them. It made them sweet and tender. We lived in Swan Quarter, N.C. Mama cooked what her mama cooked. I cook what my Mama cooked. So, yay for the greens and the sweet potatoes! We would put potatoes in the greens to cook, and add corn meal dumplin’s on top of the collard pot. Potatoes flavored with collard “pot licker”, which is what we called the wonderful broth after the collards were removed from the broth. I think, maybe, they meant “pot liquor “, but anyway, the broth from the collards is so good that I drink it from a coffee cup. The dumplings are made similar to cornbread, but patted out into patties and placed on top of the collard pot until they cooked through in the collard juice. Yum! I wish I could go home again and eat at Mama’s table! (I will add that every meal was served with sliced tomatoes and cucumbers with vinegar because they were in such abundance that Mama was trying to “use them up”. ). ❤️
Kevin, thank you for the wonderful idea to cook collards in the instant pot! And thank you for all the inspo. I had a little cocktail and nosh gathering on my 3-season porch yesterday, inspired by the many things I've learned from your videos. The most important things I've learned: 1.) flowers are a lovely way to make your space and your guests feel special; 2.) keep the nibbles simple (really!); 3.) have one signature make-ahead cocktail so that I don't have to play bartender the whole time. My space is small and I didn't have a lot of $ to spend, but I managed to make a really nice little get-together thanks to you. Thank you for everything, Kevin!
Love al fresco dining. The setting is absolutely gorgeous. Believe it or not, I have never eaten collard greens, and I'm someone who's never tried using an Instant Pot, so it looks like I have 2 new things to try in the near future. Apple crisp is one of the first desserts I ever learned to make, and it's always been one of my favorites. Now I adore crisps and cobblers of all kinds.
Who could help but love an apple orchard. My sons used to love the ride to the orchard and taking in all the things to see. We always got cider and donuts as well as apples to go home. This video brought a smile to my heart. Thank you.
Hi Kevin! What a wonder video!! Your presentation is so informative (and calming for all the screaming cooking shows on now!! ) Thank you for your presentations!!! Happy autumn!
What a lovely Autumn meal. I do my collards similarly but often no bacon. When I add it, I use no nitrate brands. Aggravates my asthma. Adding wine to your apple crumble - what will the bridge club think?! Teehee. Great idea. You are right, desserts have gotten larger and sweeter. One of the reasons I like old cookbooks.
Hello from Florida. I am missing Fall more than ever after this video. Thank you for sharing this . I thought I would faint when I saw those apple cider donuts. Today is my 80th Birthday and my husband is treating me to dinner at our favorite restaurant. I hope the meal is as good as yours. You are such wonderful person. I also would like to hear about collard greens. I have never had them, but I do have an Instant Pot.
I am addicted to watch your show is so relaxing and all the farms and shopping around your town. Your cooking inspired me to cook simple and delicious food, last night I made the Chicken with 40 garlic was delicious, the only problem was that I didn't have white wine so I add red wine still delicious, thank you for take your time a share with us your house, garden, pets, and everything, see you in the next show.
I will add some collards to my fall planting here in NorCal ! I do grow multiple varieties of kale and other greens. So very happy that fall is here, my very favorite season! Thank you so much Kevin, you are always a bright spot in my day❤
I've never cooked collard greens Kevin. I need to look for them at our farm stand. Your Autumn dinner looks delicious and one that would make my family happy. Thank you for your kind manner of presenting!
Kevin, I love the shopping trips. Your area has wonderful local farms. Honey crisp apples are my favorite. Winesap is wonderful and very difficult to find close to me. I’ve never tried collard greens, now I will certainly purchase. Love everything about your channel. Grateful I found you one year ago. ❤😊
❤good morning from Germany.... Your autumn dinner looks mostly delicious....the combination with sweet and spicy is great....Apple-pie looks soooo yummie..... Have a great week
I cook my Collard greens in the slow cooker, they are awesome! Yes, we plant collards, mustard greens, and turnip greens here is Coastal Bend, Texas. I .and Apple Crisp, too. My family loves it. I am intrigued by your idea of topping apple crisps with clotted cream. Lovely video, Kevin. I love it when "we go" with you on our field trips.
Fall and winter are my favorite times of the year- (I'm in the northeast also)- cannot wait for your autumn/winter recipes - also your decorating ideas- for the seasons- you live in an old house and parts of my house and barns are from the 1790's= we like the simple natural type holiday decorations too
Thank you, Kevin, for inviting me along to the orchard and farm store. The collards in the insta pot seems so very easy. Thanks for showing me. I wasn't but am now very hungry.
The apple crisp is very much like the pie I made for supper almost every night as a teen. I used Jonathan apples and sliced them into thin wedges without peeling and arrange them in a pie shell and poured over the top the same mixture that you put over the apples in your crisp. It was wonderful.
I pickle the collard stems in a hot vinegar, water, salt, sugar, pepper flakes, and peppercorn solution. They come out crispy and tart! My collard recipe is very similar, but I add a smoked turkey wing to the greens for simmering, then pick the meat off to add when finished. And, yes, hot sauce is a must!
Thanks Kevin for this pleasant, comfortable and instructive Sunday video. After watching it a few more times, we’ll all be doing our daily ritual of watching past episodes. No bad habits. We do KLJ videos 😘
I am a fan of the Honeycrisp apple. Also the apple crisp topped with the homemade clotted cream, or Apple Crisp Deluxe! You could invite people over for just that apple crisp with some good coffee, and they would be happy enough I'm sure. Wonderful autumn dessert. The dinner looks quite delicious as well. I'm not sure if I have ever eaten collard greens. I think of them as something people eat in the south eastern United States, along with things like okra, or pimento cheese sandwiches, grits and shoofly pie.(whatever that is) I will have to try making this if I can find collard greens in the store or farm stands around here. I'm in Wisconsin, so it might be a challenge. I have seen spinach, swiss chard, mustard greens, and kale. I know some people cook beet greens. If you think they're good, they probably are worth hunting for. Anyway, thank you for the video. Wish I were coming to your house for Sunday dinner today. Take care and enjoy your weekend. See you next time.♥️🐕🐈⬛🐈🍎🥬🥓🍠🍗🍷🍁🍂🌻🏡🦌🥧
I am also happy to see you. I plant some things in pots, don't have a big space. Everything looks delicious, and I am sure it's yummy. Enjoy your video.
I love collard greens! I make them like you do with bacon or pork chops. I use apple cider vinegar and maybe a little less hot sauce. Sadly, Kevin, I am the only one in my family who likes collard greens so I rarely have them now. This video has reawakened my want of delicious collard greens and cooking them in an Instant pot! Another thing I look for are really tender young collard greens from a market. Thank you, Kevin, I enjoy your videos very much.
Hi Kevin. Here in the UK we don’t have Collard greens but spring greens & kale. I would blanch kale in boiling water for a couple of minutes, then stir fry with the onion (not bacon as I am vegan) and finish with a little veg stock - to keep the bright green of the kale. We really enjoy your calming videos, thank you for sharing.
My favorite Autumn dessert! I ADORE apple crisp! Next time you make it, add a tsp or so of lemon zest to the apples/cinnamon/butter…. Chef’s kiss. 😊 Thank you, Kevin. Always SO enjoy your videos! If Lisette ever moves on….. I’m your woman! 😉
Another great video. Don't you think that apple crisp is practically the same thing as apple crumble ? Thank you for always giving everyone a few moments of pleasure. 💕
Yes Michael, I’m Scottish and we always called them crumbles, not crisps but, to roughly quote the bard, a rose by any other name would still smell as sweet! We’ve recently come back from a cruise and they were on the dessert menu every night, strawberry, blueberry, even banana one evening, but not once did they have my favourite, rhubarb!
Another perfect autum meal. I'm pre-diabetic, so this is a great meal for me. I adjust the dessert to have an allulose type sugar substitute and where I can use almond flour and coconut flour.
Hi Kevin! Collard greens and sweet potatoes! A southern staple and I love both! To add heat to my collards, I use crushed red peppers. Either way, it is one of my favorite vegetables. Your apple crisp look so delicious! It was a wonderful stroll through the apple orchard...a perfect preview to autumn!
i was born and raised in georgia and lived in ala bama for 50 years. ( my God i’m old!) i fix my collards about like yours. i like to add some seasoning ham and bacon. i don’t care for the vinegar but use it and just add a little sugar. also a pinch of baking soda will tenderize them. my mama always said if you picked them after the frost got them it takes the bitterness out. my one addition is a knob of butter when they finish cooking. If you’ve never fixed roasted beets give them a try. just mix potatoes, carrots, onions etc season and add some bacon drippings and roast them. have you ever cooked rutabaga? i fix my much like the collards but no vinegar and a good amount of sugar, bacon, and red pepper flakes. the cooking liquid is so good we scoop that up in a bowl. love watching you! be blessed and give my hello’s to Mr Fox🦊
Hi Kevin I made your apple crisp recipe. Only used half the amount of sugar and split the flour half half with almond flour in order to reduce carbs for my diet. It was so delicious! ❤
Fantastic meal Kevin! Turns out we have a “pick your own” produce garden having an event today! I’m making you’re beautiful fall meal tonite and sharing with friends! Thank you for the inspiration. I’ve never tried collard greens !
The meal today looks delicious! I recently used your method of cooking baked potatoes using shortening on the outside and wrapping them the way you showed us. They came out perfect! Thanks for your wonderful videos and all the terrific tips! 😊
I love collards and growing up in the South, we had them frequently. Everything looks great but I think I would have turned the broiler on for just a few minutes to give the chicken some color. I always enjoy your channel and feel like we join you at your table. Thank you.
What a delicious fall dinner! I will try to make collard greens as you did the next time I make them! I have never planted them before but ate plenty of them growing up! Perhaps I will next spring along with you! Thank you for another wonderful video! ❤
I often have cilantro in the fridge because I like to have the ingredients on hand to make salsa. This often leaves me with unused cilantro. Tonight I tried your cilantro lime chicken recipe. Very good! The hint of honey paired with the cilantro and chicken better than expected. This will become a regular dish in our household.
I’m going to be in your neighborhood this coming Thursday. I’m going to go to Tiera Farms and get some good Earl Grey tea. I’m so tempted to knock on your door and give you a hug and thank you in person for your wonderful videos.
When you add the cinnamon, think about adding dry nutneg, dry ginger and even dry cloves. I think you might love the results. You might also skip the dry cloves, but use actual cloves and place them like little studs around the apple crisp.
Hey Kevin I just made apple crisp this morning. Great video, thanks for sharing. My parents are both Portuguese and collard soup is a must in our homes. Its called Caldo Verde, very simple soup.
The Apple Crisp would be good with a splash of dark rum too! Also in the old days a lot of people had it with hard sauce which is made with butter, powdered sugar and whisky. It was 92 degrees here today in SC zone 8b so we have to wait until the temps cool down a lot more to plant brassicas like collard greens in our gardens. Some people start them inside and transplant the seedlings when it is cool enough. We also can't really grow Cilantro until it is nice and cool in the fall.
![⭐️( ลอยกระทง 2024 ) Ver. แดนซ์ Remix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/rMWOLhgXUHc/mqdefault.jpg)
Hi friends -- Music did not load properly for our Golden Harvest Farm scene. So sorry about that! xKevin
It's fine, Kevin!
We love your videos regardless of any blips in any music!❤
No worries...silence is often wonderful!
Noticed, sad as I like your music choices.
Kevin I know that probably frustrated you, but with or without you are the music I hear, so it's all good! :)
Watching the drives through your neighborhood is the best! Thanks!
I cant stop telling you how lucky you are with those wonderful farm stores! Gala is my favorite apple. Lovely food you cooked today!
I agree!
I wait for the Bite the shake of your head and that big smile you do when tasting your meal,love it
I now do it to my husband and he knows just what I’m referring to 🍁 Kevin, we both love your vids! Thank you.
Cher ami.
Toujours si agréable de vous voir et que de recettes fantastiques.
Que Dieu vous garde.
Jlouis
Autumn in New England/ New York State is a beautiful time of year
That look when you tasted your dessert with the clotted cream on top. My eyes were just as dreamy eyed as yours. I’ve got to make this.
Dear Mr. Jacobs,
I enjoy your videos on gracious living very much. The pace of your videos is perfect. One can enjoy what you are doing and making. Indeed, one can savour it and enjoy it all vicariously.
I am glad you have discovered collard greens. I appreciated how you took us to the market and to the orchard. The visuals were lovely. Nothing rushed, as it should be.
Lastly, thank you for all the careful thought you put into these videos, and for the time to produce them. You have got it down to an art.
Sincerely,
Larry Clarence Lewis
London, Ontario, Canada.
You made my grandfather's collards exactly including the hot sauce. However, he would always put a small saucer of the "pot liquor" (as it's called in the South) next to his plate to sip along with them like a soup. Such sweet memories as I watched you cook thinking of him (a WWI veteran). He is most beloved and greatly missed. Hope Mr. Fox is a fan of collards, too!
Love collard greens and also Swiss chard!! I cook my collard greens with onions, garlic, chicken broth, and smoked turkey wings! Yummmm....serve with homemade cornbread..a match made in heaven!!!!
Sometimes I have to watch these twice to feel good and learn, Is that stupid? The calmness and beautiful estate, along with Mr, Jacobs' smooth and calm delivery, just make my day AND I WANT TO COOK!
Yummer! I no longer buy chicken stock or broth. I use Better Than Bullion. It's, in my opinion, far superior to any boxed or broth in a jar. Collard greens with pot liquor! Nothing better. Thanks, Kevin.
Hello Kevin, 65 y/o grandmother here. I don't eat greens, but I sometimes use ham hocks in my peas and beans. I especially like them in hopping john. Your videos are so wonderful. I love the way you bounce down the stairs when going shopping. Also, I so enjoy when you play the piano. Thank you so much for all you do.
Hi, Kevin! It's so beautiful where you live! You are so blessed to have local farms to purchase produce. It's rural where I live, too, so buying local produce, dairy and meats are available. Keeping my freezers stocked save me so much money and keep us eating healthy! That dinner looks amazing!! If your vacu-sealer has a hose attachment for sealing canisters and jars you might want to invest in a marinating container. Put your meat and marinade in, vacu-seal, and after 30 minutes to an hour, you meat will taste like it marinated over night. I grow collards in the Fall and over--winter them here in North Florida. Instead of cutting the whole plant, I harvest bottom leaves and leave the top. This way, I can "cut and come again" well into Spring. I soak them in the sink with a handful of baking soda for about 30 minutes before rinsing and cooking. I also pressure can collards for those nights when I want a good Southern side. As for those stems, they cook up just fine, but then, I cook them the old fashioned way since I don't own an instapot, and pressure canning them makes them really tender! I roll the leaves "cigar" style, and cut them into strips, and season them with salt, pepper, red pepper flakes, onion and garlic, and sometimes add ham, fatback or smoked sausage. When serving, I always offer pepper vinegar at the table. Of course, when canning, I find just adding salt works the best. They can be seasoned when you heat them up.
Hello Kevin, what I do with my collard greens I do clean them like you do but then I chopped them and I make soup With red beans, Portuguese sausage small potatoes, It is delicious love it love it and sometimes I just chopped the collard greens and I sauté with garlic and olive oil. Makes a nice side dish so good enjoy this is a Portuguese recipe. Have a wonderful night.
I just love to take a ride.
My mom, in Argentina, and my Italian grandma used to cook the stems, top them with Béchamel sauce, and baked them in the oven untill the top was brown and crispy. Delicious!
Your videos give me a wonderful feeling of comfort. And informative as well, thank you!
I too used to make our collards with bacon or ham hock but when my youngest daughter visits, she no longer eats pork, so I used a piece of smoked turkey. It was so tasty that we actually like it better( no floppy bacon pieces) but shredded smoked turkey and I'm pretty sure it must be a tiny bit healthier which I know you like. I hope you will at least give it a try. I think you and Mr. Fox would both enjoy it. My 34 year old grandson that helps me doesn't eat greens but I got him to just taste and now he loves them. Best wishes to you always and I'm so glad I found you videos by mistake. I watch every one of them that I can find. I love so many of the same things not just your food.
Lol. The floppy pieces of bacon! Memories of my Dad! We were raised on every type of bean, and my father was always in charge of making the beans. Always 2 or 3 strips of bacon into the pot. When I was in college, I recreated my father's version of lentil soup, but my vegetarian roommate could never understand those strips of bacon!
I found smoked turkey tails work with greens
Another relaxing post this morning. 😊
I am watching this and I haven't had lunch, what torture! Everything looks wonderful, that apple crisp is next on my list. Thank you for including me in your day!
What a lovely autumn dinner. Yummy!
You’re a wonderful man Kevin. Love your vids.
You could qualify as a real southerner cooking that bacon first. In Georgia we grow collards, turnips and mustard greens in the winter. Cook the mustard and turnips together and eat the turnip roots raw. The hot sauce goes on after greens are cooked.
we cook the roots ( i’m from LaGrange) but i’ve heard of eating them raw. i’ve read that you can also fry them like french fries!
So, now, Kevin, you have set me about collard greens again! I love them and haven't made them in years - but now I will - in my InstantPot! Thank you for this! And thank you for letting us hear Avery bark in the background...you know, when she did, I surmised that Mr. Fox was there...simply because we seldom - if ever - hear Avery barking off camera. We did today! "Hello" and best wishes to Mr. Fox! [And Avery, of course]. Thank you, again, Kevin, for all!
Kevin you are the best....my wife and I love your videos....Love from Wash DC Michael
I made your scones yesterday, and shared with two of my neighbors! You may make me a popular person!😜 Can hardly wait to try this apple crisp recipe. Like many of your viewers, I wish we had the wonderful farm stores you enjoy so much. Just a joy to watch.❤
Uuuummm everything looks so good. Thank you. I haven't seen BINKY for a while. I hope he is still with you.
Lovely Kevin. Dining in the garden is so special.
My family went apple picking yesterday at Samascott Orchard, just a bit south of you, Kevin. It is an annual event my husband and I have been doing since our son was a baby. Now he is the dad, taking his wife and their baby. We like Cortland apples and they are delicious in warm apple crisp with whipped cream on top. Thank you for showing the world how wonderful New York apples and orchards are!
Hello again from Blue Ridge, Georgia! Mercier Apple Orchard is here in Blue Ridge besides the many apple orchards down the road in Ellijay, Georgia. Apple Festivals will be starting in October. Your video captures Fall beautifully. Your kindness and gentleness is an inspiration to all of us!! Happy Fall❤😂
Thank you for a lovely Sunday afternoon Kevin… it’s raining here, and the leaves are starting to fall.. In British Columbia, most people would call those yams and the sweet potatoes are the paler ones… c’est la vie❤ My girlfriend in L.A. always has collard greens for her Thanksgiving, which I love as they’re not that readily available in my area… using a variety of apples will get you different taste and textures for whatever you choose for your desserts… kudos to you for that white wine idea 🥰have a great week everyone…
I just love your beautiful house! I so love your visits! Thank you for sharing! 🎉
Kevin, I have a question. I have gotten interested in composting since I have been enjoying your show. How do you compost? Or, what is the process you use when you compost? Everything looks so delicious!!! Aren't you excited about the Autumn season that is upon us! I live in Florida. So, any cooler weather is welcomed here! We have collard greens in excess here in NW Florida!
Absolutely delightful, as usual. Thanks, Kevin! Your husband is a lucky man.
Señor Jacobs, su cara cuando probaba el postre era todo un poema, disfrútelo
Gracías por hacernos la vida más agradable
Por cierto que bonitas las manzanas , tantas y tan variadas
Un saludo desde El Valle de los Pedroches
I had planned on pasta tonight, but that cilantro chicken sounds too good to delay! Thanks for a great video. PS. My grandmothers both used a pinch of sugar when cooking greens from the garden since sometimes they can be bitter.....the greens, not my grandmothers...
I MISS these markets so so much . I was born and raised in upstate Bethel NY. we relocated to Texas and there's absolutely no fresh local produce out here 😢
Love the video, it was beautiful and relaxing as always ❤️
I haven’t even watched this yet and I love it 😊
Yo, Kevielee, you’re making collagreens! Aren’t you above the Mason-Dixon Line? I grew up on collards. Mama would boil them with pig tails or ham hocks, whatever flavor meat she had when the fall gardens would come in and the farmers would have gardens full of collards. They were always best after the first frost hit them. It made them sweet and tender. We lived in Swan Quarter, N.C. Mama cooked what her mama cooked. I cook what my Mama cooked. So, yay for the greens and the sweet potatoes! We would put potatoes in the greens to cook, and add corn meal dumplin’s on top of the collard pot. Potatoes flavored with collard “pot licker”, which is what we called the wonderful broth after the collards were removed from the broth. I think, maybe, they meant “pot liquor “, but anyway, the broth from the collards is so good that I drink it from a coffee cup. The dumplings are made similar to cornbread, but patted out into patties and placed on top of the collard pot until they cooked through in the collard juice. Yum! I wish I could go home again and eat at Mama’s table! (I will add that every meal was served with sliced tomatoes and cucumbers with vinegar because they were in such abundance that Mama was trying to “use them up”. ). ❤️
Hello from Hungary ! J really liked ! Thank you Kevin.
Kevin, thank you for the wonderful idea to cook collards in the instant pot! And thank you for all the inspo. I had a little cocktail and nosh gathering on my 3-season porch yesterday, inspired by the many things I've learned from your videos. The most important things I've learned: 1.) flowers are a lovely way to make your space and your guests feel special; 2.) keep the nibbles simple (really!); 3.) have one signature make-ahead cocktail so that I don't have to play bartender the whole time. My space is small and I didn't have a lot of $ to spend, but I managed to make a really nice little get-together thanks to you. Thank you for everything, Kevin!
Autumn is my favorite time of year. The color and the food make it so.😊
Perfect fall dinner . I am glad you did the collard greens in the instapot so I can make them . Thanks Kevin .
Dinner looks amazing 🎉🎉!!! 🍽️
Wonderful taste combination of the dishes you prepared today, Kevin. Another great episode. Have a good week.
That dessert looks sublime! Thank you for the video. I have never made collard greens.
Love al fresco dining. The setting is absolutely gorgeous. Believe it or not, I have never eaten collard greens, and I'm someone who's never tried using an Instant Pot, so it looks like I have 2 new things to try in the near future. Apple crisp is one of the first desserts I ever learned to make, and it's always been one of my favorites. Now I adore crisps and cobblers of all kinds.
I am in Georgia and I plant mine late October , they love a little frost
Who could help but love an apple orchard. My sons used to love the ride to the orchard and taking in all the things to see. We always got cider and donuts as well as apples to go home. This video brought a smile to my heart. Thank you.
Hi Kevin! What a wonder video!! Your presentation is so informative (and calming for all the screaming cooking shows on
now!! ) Thank you for your presentations!!! Happy autumn!
What a lovely Autumn meal. I do my collards similarly but often no bacon. When I add it, I use no nitrate brands. Aggravates my asthma. Adding wine to your apple crumble - what will the bridge club think?! Teehee. Great idea. You are right, desserts have gotten larger and sweeter. One of the reasons I like old cookbooks.
Hello from Florida. I am missing Fall more than ever after this video. Thank you for sharing this . I thought I would faint when I saw those apple cider donuts. Today is my 80th Birthday and my husband is treating me to dinner at our favorite restaurant. I hope the meal is as good as yours. You are such wonderful person. I also would like to hear about collard greens. I have never had them, but I do have an Instant Pot.
Oh lord, apple cider donuts are my favorite!!!
As a Southerner I heartily approve your method for cooking collard greens! Sweet potatoes too!
Thank you for the apple crisp recipe! Was just thinking about making one! 🍁🍎. May you and Mr. Fox enjoy your Sunday together.
I am addicted to watch your show is so relaxing and all the farms and shopping around your town. Your cooking inspired me to cook simple and delicious food, last night I made the Chicken with 40 garlic was delicious, the only problem was that I didn't have white wine so I add red wine still delicious, thank you for take your time a share with us your house, garden, pets, and everything, see you in the next show.
you and I grew the vegetables you and I brought the apples you and I cooked that you ate I watched and we both loved it 🤗
Wow,it sure turns Autum quick where you are ...lucky guy😂❤
No fur babies today😢 scrumptious fall meal. Always happy to visit your wonderful farm stores. A great plus to where you live. Have a great week ❤
I will add some collards to my fall planting here in NorCal ! I do grow multiple varieties of kale and other greens. So very happy that fall is here, my very favorite season! Thank you so much Kevin, you are always a bright spot in my day❤
I've never cooked collard greens Kevin. I need to look for them at our farm stand. Your Autumn dinner looks delicious and one that would make my family happy. Thank you for your kind manner of presenting!
Kevin, I love the shopping trips. Your area has wonderful local farms. Honey crisp apples are my favorite. Winesap is wonderful and very difficult to find close to me. I’ve never tried collard greens, now I will certainly purchase. Love everything about your channel. Grateful I found you one year ago. ❤😊
Kevin you definitely put a lot of hard work and love into your meals! Have you ever made anything you didn’t like? Thank you for all you do. ❤️
❤good morning from Germany....
Your autumn dinner looks mostly delicious....the combination with sweet and spicy is great....Apple-pie looks soooo yummie.....
Have a great week
I cook my Collard greens in the slow cooker, they are awesome! Yes, we plant collards, mustard greens, and turnip greens here is Coastal Bend, Texas. I .and Apple Crisp, too. My family loves it. I am intrigued by your idea of topping apple crisps with clotted cream. Lovely video, Kevin. I love it when "we go" with you on our field trips.
Hi Kevin! I'm so excited to see all of your fall activities, I hope you had a lovely Sunday :)
You are a delight, Kevin!
Fall and winter are my favorite times of the year- (I'm in the northeast also)- cannot wait for your autumn/winter recipes - also your decorating ideas- for the seasons- you live in an old house and parts of my house and barns are from the 1790's= we like the simple natural type holiday decorations too
Thank you, Kevin, for inviting me along to the orchard and farm store. The collards in the insta pot seems so very easy. Thanks for showing me. I wasn't but am now very hungry.
The apple crisp is very much like the pie I made for supper almost every night as a teen. I used Jonathan apples and sliced them into thin wedges without peeling and arrange them in a pie shell and poured over the top the same mixture that you put over the apples in your crisp. It was wonderful.
I pickle the collard stems in a hot vinegar, water, salt, sugar, pepper flakes, and peppercorn solution. They come out crispy and tart! My collard recipe is very similar, but I add a smoked turkey wing to the greens for simmering, then pick the meat off to add when finished. And, yes, hot sauce is a must!
My Geat-Aunt Bernice used to use a smoked turkey leg to cook her collards with. Southern roots with California sensibilities.. perfect everytime!!!
Thanks Kevin for this pleasant, comfortable and instructive Sunday video. After watching it a few more times, we’ll all be doing our daily ritual of watching past episodes. No bad habits. We do KLJ videos 😘
I am a fan of the Honeycrisp apple. Also the apple crisp topped with the homemade clotted cream, or Apple Crisp Deluxe! You could invite people over for just that apple crisp with some good coffee, and they would be happy enough I'm sure. Wonderful autumn dessert. The dinner looks quite delicious as well. I'm not sure if I have ever eaten collard greens. I think of them as something people eat in the south eastern United States, along with things like okra, or pimento cheese sandwiches, grits and shoofly pie.(whatever that is) I will have to try making this if I can find collard greens in the store or farm stands around here. I'm in Wisconsin, so it might be a challenge. I have seen spinach, swiss chard, mustard greens, and kale. I know some people cook beet greens. If you think they're good, they probably are worth hunting for. Anyway, thank you for the video. Wish I were coming to your house for Sunday dinner today. Take care and enjoy your weekend. See you next time.♥️🐕🐈⬛🐈🍎🥬🥓🍠🍗🍷🍁🍂🌻🏡🦌🥧
I am also happy to see you. I plant some things in pots, don't have a big space. Everything looks delicious, and I am sure it's yummy. Enjoy your video.
I love collard greens! I make them like you do with bacon or pork chops. I use apple cider vinegar and maybe a little less hot sauce. Sadly, Kevin, I am the only one in my family who likes collard greens so I rarely have them now. This video has reawakened my want of delicious collard greens and cooking them in an Instant pot! Another thing I look for are really tender young collard greens from a market. Thank you, Kevin, I enjoy your videos very much.
Hi Kevin. Here in the UK we don’t have Collard greens but spring greens & kale. I would blanch kale in boiling water for a couple of minutes, then stir fry with the onion (not bacon as I am vegan) and finish with a little veg stock - to keep the bright green of the kale. We really enjoy your calming videos, thank you for sharing.
Love your facial expressions; I KNOW those dishes warrant the love you put into them. 🥰
My favorite Autumn dessert! I ADORE apple crisp! Next time you make it, add a tsp or so of lemon zest to the apples/cinnamon/butter…. Chef’s kiss. 😊
Thank you, Kevin. Always SO enjoy your videos! If Lisette ever moves on….. I’m your woman! 😉
thanks for another informative delicious broadcast - I especially liked learning about the instant pot collard greens.
Another great video. Don't you think that apple crisp is practically the same thing as apple crumble ? Thank you for always giving everyone a few moments of pleasure. 💕
Yes Michael, I’m Scottish and we always called them crumbles, not crisps but, to roughly quote the bard, a rose by any other name would still smell as sweet!
We’ve recently come back from a cruise and they were on the dessert menu every night, strawberry, blueberry, even banana one evening, but not once did they have my favourite, rhubarb!
I come from Yorkshire so rhubarb is my favourite too 👍🏻
Another perfect autum meal. I'm pre-diabetic, so this is a great meal for me. I adjust the dessert to have an allulose type sugar substitute and where I can use almond flour and coconut flour.
Hi Kevin! Collard greens and sweet potatoes! A southern staple and I love both! To add heat to my collards, I use crushed red peppers. Either way, it is one of my favorite vegetables. Your apple crisp look so delicious! It was a wonderful stroll through the apple orchard...a perfect preview to autumn!
i was born and raised in georgia and lived in ala bama for 50 years. ( my God i’m old!) i fix my collards about like yours. i like to add some seasoning ham and bacon. i don’t care for the vinegar but use it and just add a little sugar. also a pinch of baking soda will tenderize them.
my mama always said if you picked them after the frost got them it takes the bitterness out. my one addition is a knob of butter when they finish cooking.
If you’ve never fixed roasted beets give them a try. just mix potatoes, carrots, onions etc season and add some bacon drippings and roast them.
have you ever cooked rutabaga? i fix my much like the collards but no vinegar and a good amount of sugar, bacon, and red pepper flakes. the cooking liquid is so good we scoop that up in a bowl.
love watching you! be blessed and give my hello’s to Mr Fox🦊
I love watching your channel. You come up with such yummy dishes. I used to live in Michigan and now I’m out west. I miss the fall.
Hi Kevin
I made your apple crisp recipe. Only used half the amount of sugar and split the flour half half with almond flour in order to reduce carbs for my diet. It was so delicious! ❤
Fantastic meal Kevin! Turns out we have a “pick your own” produce garden having an event today! I’m making you’re beautiful fall meal tonite and sharing with friends! Thank you for the inspiration. I’ve never tried collard greens !
The meal today looks delicious! I recently used your method of cooking baked potatoes using shortening on the outside and wrapping them the way you showed us. They came out perfect! Thanks for your wonderful videos and all the terrific tips! 😊
I love collards and growing up in the South, we had them frequently. Everything looks great but I think I would have turned the broiler on for just a few minutes to give the chicken some color. I always enjoy your channel and feel like we join you at your table. Thank you.
I’m a southerner so collard greens are a must. My mother mixed collards, mustard and turnip greens. Oh, and a ham hock is a must 😂
What a delicious fall dinner! I will try to make collard greens as you did the next time I make them! I have never planted them before but ate plenty of them growing up! Perhaps I will next spring along with you! Thank you for another wonderful video! ❤
I wish I could get my apple crisp to turn out properly, have loved this dessert since childhood, but evidently haven’t yet found the right recipe.
We're growing collard greens and mustard greens for the first time this fall! Now I can't wait to try your recipe too!
I often have cilantro in the fridge because I like to have the ingredients on hand to make salsa. This often leaves me with unused cilantro. Tonight I tried your cilantro lime chicken recipe. Very good! The hint of honey paired with the cilantro and chicken better than expected. This will become a regular dish in our household.
I’m going to be in your neighborhood this coming Thursday. I’m going to go to Tiera Farms and get some good Earl Grey tea. I’m so tempted to knock on your door and give you a hug and thank you in person for your wonderful videos.
Hello Kevin, you make me dreams ! Thankyou very very mutch ! I will tray tomorrow your ticken recepe, looks so good ! Bonne soirée from France
When you add the cinnamon, think about adding dry nutneg, dry ginger and even dry cloves. I think you might love the results. You might also skip the dry cloves, but use actual cloves and place them like little studs around the apple crisp.
Thanks, Kevin! I love collard greens too. A restaurant in NYC adds just a touch of molasses to theirs. Delicious!
Hey Kevin I just made apple crisp this morning. Great video, thanks for sharing. My parents are both Portuguese and collard soup is a must in our homes. Its called Caldo Verde, very simple soup.
The Apple Crisp would be good with a splash of dark rum too! Also in the old days a lot of people had it with hard sauce which is made with butter, powdered sugar and whisky.
It was 92 degrees here today in SC zone 8b so we have to wait until the temps cool down a lot more to plant brassicas like collard greens in our gardens. Some people start them inside and transplant the seedlings when it is cool enough. We also can't really grow Cilantro until it is nice and cool in the fall.
Absolutely wonderful. So relaxing. Thank you again for sharing. Love your farm stores. Enchanting. ❤