Pursuit of Slow Food (This inspired me so much) | VLOG
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- เผยแพร่เมื่อ 29 พ.ค. 2024
- Here's the book I mentioned:
amzn.to/3RuJtVB
Hey ya'll, I'm Jess from Roots & Refuge Farm
Welcome to a place that feels like home. A small farm with a big family. We hope you'll pull up a chair, grab some coffee and visit awhile.
There was a time that all I wanted in the world was a little farm where I could raise my family and grow our food. Now, that is exactly what exists outside my door. In watching it unfold, a new dream was formed in my heart - to share this beautiful life with others and teach them the lessons we've learned along the way. Welcome to our journey, friend. I am so glad you're here.
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I think “slow food” teaches us the importance of planning for the future and slowing down to natures pace… it’s very fulfilling when you reap the rewards!
Love this we just moved to a new place and I decided to wait to plan my garden for next year. My husband was shocked lol
The single most immediately impactful and easiest-to- implement revolutionary act we can choose is what we serve on our plates, to ourselves and our families.
Wow excellently worded
@@RootsandRefugeFarm thank you! You're very inspiring ☺️
Every time you show Miah pour the milk in jars without spilling a drop, I’m amazed. Every time.
Me, too!!! I’d be spilling it everywhere without a funnel
Every time.
"Mean Rooster Stew"....Revenge never tasted so sweet. LOL
True story
Indeed, I had a Mean Rooster Stew last month after the darned critter went full fight mode on me while I was trying to feed the flock one morning, ungrateful bird. He may have been tough, but boy did I relish that meal.
I love seeing your girls (goats) waiting for you. There’s just something endearing about it. Also, there’s nothing more precious than hearing a child chattering happily in the background. It’s the small things in life that are precious.
I planted 2 nanking cherries this spring that I got on trade for some Sunchokes and woodchips. Barter, slow food, and new tastes all in one! I have a couple patches of wild blueberries on my land. I treasure each one I pick because I only get a few cups, and they require some acrobatics to get to them. So sweet and valuable to me!
The beauty of Nanking cherries is that they will grow anywhere from zone 2 to 10! They’re lovely for pies if you have little fingers to pick all the pits out♥️ they are perfect cross pollinators for fruit trees. If you don’t have a lot of space for two fruit trees. Absolutely love that plant! Grow a whole hedge of them, and just marvel in their beauty.🥰
I always love how the significant other deems the naughty “children” to be ours!😂😂🐮💗
So true! BTW, I love your last name!
Can’t wait to see how your jelly turns out please give an update, you are such an inspiration to so many, keep on farming.
I have a mean rooster he chases me sometimes but he’s fought a coyote, fox, and a hawk. So I’ve left him alone for now since he protects my free range flock.
I love these types of videos from you. Where it just feels like I'm sitting at the table with you having a conversation.❤
My Dear Jessica, when you stop and think how very far you’ve all come, do you just get weepy eyed? I was just thinking about early videos and now, how MUCH more advanced you are! I am so proud of you! Your progress, your attitude about it, is my inspiration in the garden! ❤️🤟
I agree so much. The art of slow living, not just food. Although being able to enjoy what we grow is an amazing thing in itself. One of my cousins is all about that hustle and thinks I'm insane for having no desire to be in the rat race. I can't think of anything better than creating a beautiful environment to enjoy with the people we love.
I'm excited to see how the jelly turns out! Another book you might enjoy is "This Organic Life" by Joan Dye Gussow. It's the story of her organic journey and gardens and how she eats seasonally. She also includes recipes sprinkled throughout the book (I have post it notes on those pages to find them easily) one of which is her recipe for Eggplant Bhurta ❤
Mean rooster stew. So this is probably a question for “the farmers table”. Can you talk about cooking/preparing old laying hens? Old roosters?
😕.
Low and slow for older birds, cooking with something acid also helps to tender up the meat. Soups and stews made in the slower cooker are also ways to enjoy more mature birds.
Roosters that become jerks, wind up in chicken pot pies here😉 At 53, i still carry a spur scar from a Whiterock rooster when i was 6 yrs old. Me now, nope chicken pot pie😁
12:21 - I'm on my 3rd year of gardening and I'm still in awe when I eat something that I grew.
Earlier this year, we ate lettuce that I grew in the greenstalk and I just stared at the lettuce in my bowl and marveled at how I was eating something that I cared for from before it was even sown. All the labor that I put into making the starting soil and container soil, the potting up, the transplanting, the fertilizing and that it was all completely organic with no pesticides. I knew everything that went into making that bowl of lettuce I was eating and sharing with my family. And it was picked just minutes before eating it too which is just mind-blowing lol.
I still haven't done the whole growing something from seed saved which I think would be the ultimate WHOA. Maybe next year I'll do it with the Amish Paste seeds I saved last year. It'll be a fun experiment when I have more time for experiments in the garden.
I love spending time with you in the morning. You inspire me.
I love letting things have a season and even more so, exploring new things. Who knows when you will come across your new favorite, and every harvest has the satisfaction of sharing in the creation of nature. Too few understand how anticipation makes the joy greater while instant gratification dulls the senses. Thanks for posting Jess.
One year I dehydrated eggplants and made them into chips, a little olive oil and seasoning, Delicious
Eggplant and olive oil. Great combo
Definitely going to try this! Thanks 🙏
When I don't have enough fruit for a full batch of jelly I freeze them and keep adding to it until I have enough. I do this with my mulberry tree. 😊
I have a rooster that has attached me numerous times. He will son be in the freezer. Nanking cherries are good I have 5 bushes that are huge. I use my juice steamer and make jelly from the juice and drink the rest
Bless you, Jess darlin', until next time!
Alice Waters is one of my heroes! She inspired me for the last 2 decades, so I’m off to go buy this book too!
You will enjoy the jelly. And not to worry if it does not set up as the syrup is delightful. Perfect thoughts on slow food - something I think of often as I watch folks and their stocking video's and such. Good thoughts!
Those look like what my great aunt glo grew. Theyre tart but she use to candy them and as a kid they were a great treat...sweet sour❤
I love that term 'slow food'. Had never thought of it that way but it fits. Thanks for all the sharing.
I was happy to see Gabe in this video, the master of the pasture! I love that you're sharing your process of starting something new and all that goes into it, all the way to planning for preserving the nanking cherries. Maybe they would be good in a chutney or mixed with another fruit, like your berries for some tartness in a jelly.
Hi Jess, I know you've gone through a health struggle recently, I am trying to eat more mindfully since feeling more and more terrible. Is there a chance you can do a day of what you eat ( maybe on The Farmers Table) I don't know much about gluten-free, carnivore, ect. Thanks for any extra tips, I know time is short these days. Thank you!!!
Your excitement In.everything you do is infectious. You make me wish I didn't live in a big urban centre. Alas, I will do what I can with my 4 balcony planters.
“Don’t tell the tomatoes….” I’d like to have the first Tshirt with that!
It is a chose that you make every day that will reward you in more ways than you can imagine!❤
You need to make this eggplant dish for your cooking channel! It sounds amazing!
I feel the same way about the house we are building. Instead of paying someone else to do it, I've done all the work myself. It has taken a long time, but knowing that I did it myself makes it so much more meaningful. We have over 800 foot of wild blackberries on the road bordering one side of our property. Cobblers and jelly made from them taste much better than anything from the store because I worked hard to get them. That is something to value.
Jess, you put into words what I feel in my heart, but I can not find words for. Thank you!
I used to watch Alice Waters on PBS many years ago. I was telling someone your story about “Mean Rooster Stew.”😂Your garden is so lush and wonderful. The joy of eating from my garden is not only that it tastes better and is better for me but also the idea that I can because I put the time and effort into growing it myself. It’s so satisfying. Since I have health issues the food that’s the healthiest for me is generally food I have to prepare. Growing my own means I know my garden, what goes into it and what I harvest. So “slow food” is part of my life. Letting my garden heal me.🌱
As always, from CA🏖️take care.
Jess, I just wanted to thank you for your comment about uncommon choices. Taking the hard road is one choice made over and over. What a good reminder. Someone once said, those who have insight will shine brightly like the brightness of the expanse of heaven, and you certainly do! ;)
Stainless Steel Steam Juicer for the stove would be a worthy investment. It's the way to get the most from your fruit IMO
Yes I definitely need one of those
I finished that book today! I picked it up after you mentioned it in a podcast the other day. I loved it. I agree that it was inspiring because she was saying things I believe. It felt very validating!
I just stumbled across Will's channel. Fun catching up
I am excited to see how your jelly turns out. I used to pick bush cherries at my grandma's house and make jelly, it was delicious.
Alice waters is all over PBS. So many interviews and essays so a good watch/listen ❤
"Don't tell the Tomatoes !! LOLOL Love that line!!
I roasted my final harvest of Little Finger Eggplants (Baker Creek Seeds) last Fall. I ate it for breakfast because I couldn't resist. My husband was SO disappointed because he didn't get a bite--I didn't realized he loved it as much as I do! We had 4 plants last year, and 11 this year...
I’ve watched your videos for years and I’ve learned a tremendous amount about gardening! But more than anything, I just always think “gosh, I’d love to just grab a coffee with Jess and chit chat!” ❤❤❤
Absolutely love Animal Vegetable Miracle!
Hi Jess, I used to pick wild strawberries up Canada, absolutely worth every sore muscle and the time it takes to even find them!
Edith
I really LOVED when you started talking about the absolute gift that is this little basket of nanking cherries. it's a beautiful full circle moment you mentioned about giving some of the jelly you'll make to WIll. love the gift of experiencing this together with friends
I'm currently on the second to last chapter of 'We Are What We Eat' (after you recommended it in a recent podcast) and you're so right. It's been so impactful! But in a different way that 'Animal, Vegetable, Miracle'. It's really eye-opening just how much our entire worldview and way of life has been altered due to fast food culture! And in such a short span of time!
Love this, Jess! I too was inspired to live this way by reading a book nearly 25 years ago, but like you mentioned, had no land to plant on. Nevertheless, I took herbal medicine classes and foraged like crazy-- there's so much overlooked abundance out here! Now that I do have some land, I am intentionally planting, but also foraging from my yard a plethora of seasonal leaves, fruit, flowers and herbs like plantain, violets, dandelions and wild blackberries. Point is, you don't need land or acreage to live this type of lifestyle. You can find many of these things in nearby parks, forests and fields, as well as garden in containers and/or join a community garden. I am glad that I not only discovered slow food, but seasonal food as well! 💕🦋
I bought one bush here to have on our homestead for my husband. As he like sour cherry s. It's has struggled, but coming back as a little stuck with a few leaves. I have it potted for now till we get our large garden area were I plant to have a small orchard. It just takes money and that's something when having a homestead you tend to have less of. God willing and many blessings we will have our homestead that way God sees it. Thank you for sharing, till next time. God Bless.
I too read Animal, Vegetable, Miracle and was forever changed. It was unlike anything I had ever seen, read or heard of. While it took me about 12 years after that to be in a position to start my own homestead, I did get there in the end.
Also, in the middle of reading the Alice Waters book as well. 👍🏼
Jess, when you said good morning to Toby and the camera panned to him, it hit me as to how much he looks like Miah. I've noticed it before but this morning while watching it was, wow... Toby is Miah's mini me!!
My Nankins are 5 years old. This year was the most productive they have ever been. I have 2 bushes, one is sweeter than the other. But the jelly is delicious, I am making mixed jelly next
Because of you, I listened to "We are what we eat" by Alice Waters! I'm already listening to it a second time. And now I get it, I ALSO think things that I think other people must always be thinking. Then I found out no, not everybody thinks that way. But she was finally substantiating and repeating everything I thought. Just like you do!! Now, I want a paper copy to display and possibly share. I absolutely love it. I call it my nugget book. You can turn to any page and read any sentence. You'll only find brilliant NUGGETS! ❤ 🙂
I love your energy when you speak of food and the joys of diversity… beautifully shared and enjoyed I can relate to uniqueness … if anyone can make jelly it’s you…have a blessed day…
Would love to see your recipe of baba ganoush on The Farmer's Table 🙂🍆🤍
Also I planted ground cherries last year because of you. My volunteer ground cherries are amazing! They are so much taller and more prolific this year!
Yes .. I agree with you. It doesn’t matter how big the harvest is. It’s the outcome you and others have inspired me. I am going to start my own Instagram page really soon. Thank you for being you and thank you for teaching us and taking us on your journey, I’ll see you on the next one.🌱🌱
What a nice harvest & so pretty!🤩 I wonder if they are sweet or sour? Dont think We have those here in AZ. Im sure too hot!🔥 Cant wait for end results of your jelly😁😊
Nanking cherry jelly: gently cook cherries until juice is released and they are all mushy. Passively strain through jelly bag (or clean pillow case) for several hours or overnight. Add 3/4 cup sugar to 1 cup juice and boil until it reaches the soft gel stage (not sure of the temperature but I put a small amount on a plate that has been in the freezer. Jelly is done when it is thickening on the cold plate.) Enjoy!
Just ordered the book!
We have a steam juicer that we use for making grape juice, grape jelly, apple juice and apple cider. It would be perfect for something like those cherries.
Slow food is the only good food. I get it when you talk about tasting like disappointment, because it all does when it comes from the store. You value your food and savor each bite when you grow your own. Love your channel. GOD bless
That Kingsolver book opened my eyes to the truth about food. I also really enjoyed reading it. Read it long time ago but over the years my shopping and eating habits have changed.
Enjoyed the video 😊
I truly enjoyed every single second of this video❣️ thank you so very much😍
I just yesterday picked Mimosa Tree flowers to make jelly for the first time, its amazing! 10:26
Can hardly wait for the house build to start!
My relation to slow food is just as God intended- good nutrition and well earned food.
Alice Waters is a fascinating person. M.F.K. Fisher is a food journalist you might enjoy reading also.
I love your slow food philosophy, ❤ nice bowl strainer too! It is fun to wait for it too.
Hope you'll make your cherry jelly and make a video for your cooking channel. Love this and love you!
P.S. The very end of this video may have been corrupted... it just buffered and buffered for me.
Having trouble with buffering too. But Jess is worth waiting for!
@@Sky-Child Amen!
Follow a chokecherry jelly recipe you should be able to get great results as chokecherries are much smaller than your cherries, and they are on the tart side more so than the sweet side. I believe I’ve seen a recipe using Pomona’s pectin by Prairie Homestead calling for 4 cups of juice. You may have enough with what you picked.
Growing hardneck garlic SO I can eat scapes, I'm feeling the same thing. Waiting all year for my favorite pesto.
I feel you Jess, I will not touch zucchini and squash unless I grow it. blackberries too... lol.... but I understand it makes it taste so much better when you wait for it.
I read Animal, Vegtable, Miracle last spring. I started it in February when my asparagus were producing. It's a wonderful read. I'm reading it again because it's so inspiring and informative. I'll read your book next. 😊
I love watching you guys..it so relaxes me and brings smiles
Picked my first eggplant yesterday. I am so excited to make this also.
I have scars on my face and scalp from a mean rooster. His spur went all the way through my cheek and scalped a small piece off my head! They really can hurt you!
Yep I had one kick me with his Spurs on the front of my shin and still have scars from it
😮.
Ouch!!
I love that book too! I think I first originally heard about it from you and it was so inspiring - one of my favorites.
I love the fresh from my yard berries. I didnt like black berries until I tried them off of my own
I have a couple of bush cherries, too. One is called Romeo and the other Juliet. I tried to get more the spring after I had gotten them but the nursery said that they don't get them anymore:( This will be my third year with these and they are just Covered this year with cherries! I love them!
Slow food has always made me so happy. ❤ We don't have much land yet, but I've always loved doing things the "slow" way. Making a vanilla extract that takes 2 years to mature, or sourdough that takes 3 days before it's ready to eat ... there's just something so simple yet satisfying about it!
I love gerkin pickles, I ended up only growing enough to make two quart jars. Wasn't huge but I learned how to make them and it was so worth it. 😊
And they were probably so valuable to you due to their rarity!
Jess, are Nankings on a tree? Or a bush?? Growing up, our landlord's wife, out on the farm, had cherry trees, and I want to say they look just like what Will had in his hand. I remember picking them for hours, then sitting on the veranda in her lounge chairs, pitting them with large bobby pins, then we made jam out of them. She was a great grandma at that point and always like another grandma to me. Such great memories with them. I'd love to find that cherry and grow them. I remember them being so fresh and almost sweet, definitely not puckering tart, very cherry in flavor. update: Ok, I just didn't watch enough. You went into detail for me. Thanks!! The bush reminds me of the choke cherry bushes my gram had, they grow fast and produce lots of berries.
I LOVE the tart palate. These would be fun to experiment with flavor wise. I wonder if any herbs pair well with them for a reduction or jelly?
Do you guys grow gooseberries in your climate?
My life has been all Alaska and northern Oregon so you might as well be in Narnia.
We forage gooseberries and elderberries here in the Lost Sierra.
I feel if you don’t do little special things like that in your garden then you won’t garden for long. Or at least won’t enjoy it for long. I know you will cherish your little jars of jam! I recently saw a discussion that I was reminded of while watching this. A gardener was showing their success with the three sisters growing style and someone commented that it’s an outdated, unproductive fairytale planting method and they don’t bother with it because it cannot possibly be worth it. Their reasoning was that if it was productive then every commercial farmer would be growing food that way and obviously they’re not. And it just made me sad to see someone judge another person’s garden based on how /if it would benefit capitalism?? People can garden for all sorts of reasons and I know productivity is a major driving force for many folks but it was sad to see someone call a generations-old, indigenous planting technique an unproductive “fairytale” in an effort to belittle the gardener.
So beautiful!
Thank you!
God Bless you too
Preach Jess!!!
Animal, Vegetable, Miracle is such a good book. I read it many years ago. It really made me think about growing food.
Appreciate the book references/recommendations!
Animal vegetable miracle is so inspiring!!
Another great video as always guys
I agree...that is true wealth
You can use a runny jelly in Gk yogurt. Swirl it on top to add a bit of sweetness
Mindful living!! That's the mindset I've had to adopt to get to where we are, and maintain it. It truly is a matter of CHOOSING. Thanks for sharing! And enjoy your jam, Jess!
Thanks for sharing your experiences & lovely family & farm! Blessings to all 🤗🇨🇦