“Let the ingredient dictate what you make” Over the last year I got tired of sourcing ingredients to make this or that dish especially because I moved back with my parents in a small town. Ingredients I’d normally use back in the city are either too hard find, super expensive or can only buy in bulk in the town. I simply started with cooking what I have in the fridge or can buy easily in the market and it’s made a big difference in how I think about food now!
Same! I haven't started going to markets yet but I married saving money with cooking creativity by just buying what's on sale and filling in the blanks from there.
@@LifebyMikeG that's what I do with my excess mint too! I'm trying a Korean style mint syrup right now because I just pruned mine and got way too much, I believe I've seen you make those before. Can't wait to see how it turns out!
Yep. What is fresh and cheap and looks good is how I cook. I just see what looks good and I buy that. Ofc I have seasonal recipes depending on the time of year. Cooking, for me, is like painting. It's my happy place! Happy cooking everyone! Oh hell yeah gardening is my other happy place! I plan on growing old digging in da dirt! I love digging up taters it's like digging for gold so much fun! IT IS A TREASURE HUNT! Oh I totally love beet greens, turnip greens, so not surprised you are harvesting the daikon tops! So quick and easy to stir fry with garlic EVOO red pepper flakes. I love mushrooms and onions so that is my very vary fav way to prepare beet / turnip greens / swiss chard. Super easy super quick.
I made a cucumber tomato salad but swap the cucumber for zucchini when need to use some up. Make a lemon + balsamic dressing and chop up some fresh herbs 🤗
great advice! It's amazing how easy it is to turn whatever's in your fridge or pantry into something gourmet. You really start to understand how cooking works and embracing that creativity eventually turns into full on food artistry! (btw, your garden is badass)
I've been trying to get into cooking lately and love your channel. I really struggle with getting frustrated and not actually enjoying the process much. I can see how much passion and joy you get from it and it makes me think that I would love to see a video from you that gives some tips on how to get enjoyment out of cooking for people who are not good and will likely mess up a lot along the way.
I love this! Just last night I was thinking, as someone very new to veggies, how much I would like to see a series just like this! Focusing on one veggie and giving different ways to prepare them
The veggie pancake you made reminded me of Korean "jeon" (or "Korean pancakes") which is typically made with green onions (chives are also a delicious option) and seafood mixed into a flour and starch batter! You can also kinda throw in whatever u want. We typically eat it on rainy days because the sizzling of the oil on the pan sounds like the pattering of rain on the windows :) I would definitely recommend giving it a shot! (The green onion pancake is called "pajeon" and the chive pancake is called "buchujeon" BTW!)
Love that all the ingredients came from the garden. Those potato plans could have produced a lot more potatoes. Potato plants in bloom are just starting to produce tubers. You harvest potatoes when the plants are starting to die…but if you cannot wait, you can feel inside of the soil and harvest a few early 😊.
This is also successful and tasty using leftover potatoes and veggies. Simply shallow fry some onions and garlic, add the chopped up leftover veggies and meat (optional). Add the eggs and cook the bottom, pop into the oven to set the rest of the omelette, add cheese and brown. Much less oil is used this way.
I really appreciate the great vegetarian recipes rather than throwing bits of bacon or some other stuff in the pan to give the dish some "heartiness". You can get soooo much goodness out of these simple ingredients, and letting yourself be guided by the veggies you just pulled out of the ground in your own backyard makes this just so much more fascinating!
I have been watching your channel for years and I love everything you do and sincerely appreciate you ❤️❤️ but, I was wondering if you would like to do a video series of everything in your pantry, kitchen utensils etc. Pretty much everything that makes your kitchen and pantry.
For your Mayonnaise recipe I would add some Mustard powder it adds a bit of flavor, but it also helps to keep the mayonnaise stable. Along with the egg yolk, mustard helps emulsify the mixture it has Lecithin in it by helping and reducing the risk of mayo breaking.
Zucchini flowers are edible and one of the tastiest things I ever tried in my life. I actually get up early in the morning when I am back home in my grandpa's garden and harvest them when they are still open, those are the best to either shallow fry in batter or fill with potato/zucchini/herbs and bake in the oven. Try it if you are growing your own zucchini!
The potato tops will die back and yellow when they’re fully grown. If you can bare to wait, they put on a lot of root during fall. Lovely video as always!
Glorious garden! Excited to visit soon. Also, for potato’s, you can technically cut a chunk from each potato of every eye and each eye makes a whole plant!
That’s true, but you’ll get much better results if you buy seed potatoes from a seed company. Potatoes don’t clown themselves and potatoes grown specifically for seed produce much better yields. Also, if you use supermarket potatoes, they may be sprayed with a sprout inhibitor and won’t grow.
This is such an important lesson to learn with regards to sustainability as well! If we rely too much on fulfilling our recipe’s ingredients needs then we may end up picking ingredients that travelled miles upon miles to reach us. Cooking with what is in season and local is a great way for everyone to make even just a little bit of a difference.
ahh thanks for chiming in on this @Ella. Such a great point and probably deserves another video for a deep dive. Certainly something I've been a bit obsessed with in the kitchen over the last few years!
sorry to be that guy, but eating local is not really better from a carbon emissions perspective. certainly there can be good aspects of eating local, but transportation is a very small portion of the overall emissions, and the specific food chosen matters a lot more for sustainability
Nice looking garden, Mike! 👍There's nothing like fresh produce that you grew yourself. I also like to build meals & snacks around what's popping in the garden at any given time. And sometimes I just wander around the garden & graze, lol. Potato pro tip from a long time gardener. Hunt for new potatoes just under the surface when your plants are flowering, but don't dig the plants up. Let them die down naturally until the foliage is brown & crispy, then dig up the rest of your spuds. The tubers bulk up when the plant dies, so you'll get bigger potatoes that'll store longer.
Feeling very inspired. Excited for this series of videos. Wish I had the yard space for a garden like that. Any suggestions for gardening with limited space?
Spanish follower here!😀. Your tortilla looks good. I would have dried the potatoes, onion and garlic once cooked with absorbent kitchen paper before mixing them with the eggs, and then there is too much oil left the first time you put it all in the pan... but hey... cooking is freedom. I'm sure it was delicious anyway...maybe jutst a bit too oily. Try adding a few small cubes of chorizo...or maybe make it more vegetarian by adding Swiss chard and chickpeas previuosly boiled and dried, of course. Greetings from Gran Canaria, Spain.
Hello, my young cook; you are quite the inspiration! Ive been watch your videos for a couple months now, and I truly enjoy them all; all the great ideas. If I could make just one constructive comment; eliminate the (occasional) vulgar langugae; please. If I find it to be in poor taste there must be a few others who do also. Keep up the great home cooking!
potato omelettes are my go to for an awesome breakfast, the main differences when i make it are that i use less oil and a non stick pan (also lets you have fun flipping it with just the pan), and i cut the potato into smaller cubes and fry the outside till gold and crunchy for some more fun textures. (oh and added cheese)
The main thing about cooking that I learned from my dad was seeing what we had in the house and figuring out what to make using that. A lot of leftovers made their way into different meals. I've made dinner for my roommates in the past with what we had laying around and they were kinda shocked how it came out.
My mom's method for crispy latkes: after shredding the veggies put them in a sieve over a bowl and press with a towel. Pour out the liquid and add any starch at the bottom of the bowl back to the veggies. Thank you for more ideas for cooking from my garden!
@@sandiv6145 New potatoes still need the vines to start to die off or they are not ready to dig. I have been planting and digging potatoes for over 60 yrs.
That's a really interesting way of making mayo! I'm from Belgium, so we're kinda the king of "fries with mayo" and we always make it with a whole egg, a splash of vinegar and sunflower oil until it's nice and thick. I'll definitely try your version once!
I'm enjoying your garden exploring. Your beautiful veggie pancake is just like Japanese Okonomiyaki, especially with the daikon. Add a little seafood & scallions & you'd have Korean Haemul Pajeon. Either way, it looks & sounds delicious. Looking forward to what else you come up with. 8)
The second one is quite popular in Germany, it's called Gemüsepuffer (veggi "puffs/fluffies/crusties" maybe). Onionbrings/stripes are very nice in there. Also leek. And a mix of coarse and fine shredded potatoe. Potatoes alone is called Kartoffelpuffer (potato puffs). We bind it classically with potato starch (or flour if you like).
I'm a heavy gardener myself (as is my wife), so please continue to work this into a series! Our seasonality is very different from the normal climate, but there are times where I just NEED IDEAS ABOUT WHAT TO DO WITH ALL THIS GODDAMN SQUASH, WHY DID I PLANT 6 SQUASH PLANTS!?! Joking aside, I want to become a lot more self sufficient with my cooking and grow most of the herb/vegetables myself, so learning seasonal parings and what I can include in my garden as the years go by to add variety to my seasonal dishes would be incredibly useful to me.
It is so easy to get too many squash all at once. I slice and lay out squash on a parchment covered sheet pan to freeze, then transfer to gallon zip bag. Freezing flat means you can remove just what you want all winter. I also shred some as that is used for soup, breads, and fritters (mixed into my fav cornbread recipe 50/50 and sauted in half butter and half olive oil .
I hope you read your comments. Awesome cooking dude: you need to follow a couple of good gardening TH-cam channels! Both LimpingMonkey & Waterman one nailed it: prematurely harvested potatoes!!! To maximize their potential, aka grow to full size: leave them alone until the plant is almost done. While still green & flowering, the plant is sending nourishment upward. The tubers we eat, are what these plants create for next year's plants. So let them go! As they fade they send all the nourishment down into those tubers. Still young & tender, just bigger!
thanks for the tips and I have certainly been crushing other garden content. My favorites @epicgardneing @jamesprigioni @HuwRichards - I understand leaving them in but I couldn't wait haha. Next year I will do a proper grow and harvest, this was a bit of a test run
@@LifebyMikeG also, if you aren't buying potato sets, use the largest potato you have in the bag. The Incas kept the small potato for seed and eventually all they could grow were marble size potatoes.
You can also dig gently around the edge of a few potato plants, maybe with a three-tine hand weeding fork, and "steal" enough new potatoes to satisfy your new potato craving. Then water a bit to settle the plant back down and let it grow until the potatoes are large.
You used waaaay too much oil. You can remove almost all of it before adding the eggs into the pan. But the cooking point is really nice! And since you have a lot of veggies in your garden, I think you'll also like tortilla campera (omelette with potatos, zucchini, red and green pepper, onion, some milk (that's optional) and jamón or chorizo)
@@TracyKMainwaring yeah, but that's still too much. He said he did not want the omelette to stick tho. Here in Spain we usually have a nonstick pan in the pantry we ONLY use for making tortillas with not that much oil.
That tortilla needed more potatoes. Too much egg. But other than that, nice flip! Most people have no idea how to properly flip a tortilla, and end up making a mess. Cheers!
I live in Puerto Rico where not every ingredient you want is always available- especially produce. You go to the market and basically get what you can get- so I’ve definitely had to adjust to basing my weekly menu on the availability of the vegetables and herbs I can find
Omg you garden is goals ! If i can recommend something : put a lid on the potatoes and onions. One of the secrets to tortilla is that it has to fry and "steam" at the same time. The lid allows you to recreate that. Let me know if you try it :D !
As a tip, if you wanna make a healthier tortilla de patatas you can just microwave the potatoes till they're soft, and then do the rest of the recipe. It comes out really nice and you can eat it daily if you want :D
Some real excitement and passion radiating from this video, super cool to watch and the recipes looked delicious. One day I'll make it out of the urban jungle and try and do the same as you did. Love the content Mike, keep it up :-)
Love the plan to let what you have dictate what you make. I'm no chef, but generally cook following that philosophy. Whether it's fresh ingredients from the garden or shop or "day old" items. I find a use, lower my food costs, and an enjoyable meal. Btw, instead of composting the potatoes you couldn't shred, just chop them up and add to another dish. Love learning from you. And, loved the chef flip! 🤗
I make something similar to your potato pancake; however, since I am allergic to latex and potatoes contain latex compounds, I substitute turnips for potatoes. My go to mix for "veggie hashbrowns" are turnips, zucchini, and radishes. I am waiting for kohlrabi to come into season to try in my recipe. I will also turn the mixture into a hash by adding a meat, like ground beef, sliced chicken, or ground turkey. I enjoyed your video. You keep me inspired to try new things. I am consistently looking for ways to adapt your recipes to my dietary restrictions due to allergies. I haven't found a way to make bread without yeast, dairy, and gluten, but I'm trying.
This is a brilliant change in how we can regard food and cooking. Ingredient centered cooking helped me achieve a $1 a day food budget, just to prove it can be done. It starts by looking at the food languishing in the refrigerator and creatively turning that into a meal. Like leftover baked potatoes, parmesan cheese rind, half cup of milk, half of an onion, a few slivers of sweet green pepper, a newly expired can of corn, the last egg, and suddenly we have a free meal because that lot might have been trashed. With an indoor garden full of greens, herbs, scallions, celery, sugar snap peas, and root vegetables, I tend to stay on top of my ingredients as they grow and prevent waste through creativity. That potato-corn savory pancake was tasty and nutritious when accompanied by a fresh homegrown kale salad.
There’s nothing more fulfilling in life than growing and eating your own vegetables. If you don’t have a garden, you can grow herbs and garlic and ginger in a tub. Also, buying seasonal veg in the supermarket that is local, tastes much better than out of season veg
Awesome video! Your enthusiasm is contagious. I will probably make the potato/daikon/zucchini dish but julienne the veggies rather than grate them, and add some carrot and onion (and a bit of corn starch instead of egg) for more of a tempura fritter. The herb aioli was brilliant!
Love, love, love that you were able to go out to your own garden and get a meal.... would it be possible to air fry the vegies with a spray of oil, rather than use all that oil to deep fry .... best wishes, Beth
I loved this video! Please do more garden based content and maybe some instructions for beginners interested in gardening. Also, definitely make a garden harvest Cooking series! Thanks Mike!!
I absolutely LOVE this video! Such simple yet delicious recipes from the garden - yum! I have the same veg growing in my 1st time garden and we also have 9 hens gifting us eggs daily. I'm inspired! More "fresh from the garden" ideas please 🙂
Buy what's on sale and in season. When deciding what to cook you just work your way from which products spoil the fastest to the products which stay preserved longest. Not? If something is bout to spoil I find creative ways to preserve them. Mainly by drying them. I've had so much yield that I have enough herbs and chillies for the winter.
To be honest im a little sad.. You grew yourself freshest young veggies, and why have You fried everything? Specially young potatos could be enjoyed cooked or even steamed with the skin. Dont get me wrong, both dishes must have been delicious, but i guess those would not taste so different with old, not freshly picked up and young produce :/
So true 👍. It's funny your channel changed the way I cook and even just what I have in the refrigerator and cabinets. I'm not having to even go to the grocery store to get a meal on the table. Now I look in the fridge after two weeks and think wow I still have so much food. I also dont have as much food waste. 😀
the large fabric pots with the velcro "window panels" (I know it sounds sus) have produced the largest potatoes for anyone iv turned onto them. they might be worth a try to compare. they also make harvesting much easier in my opinion.
This sounds like an amazing news series! I don't have a garden, but I do get those "saved vegetable boxes" with veggies to ugly to be sold in supermarkets. So I never know what veggies will be delivered - and once I have them at home, I have to find recipes for them. And what to say, I just found 2 new recipes to try out for potatoes! Thanks a lot and really looking forward to this series!
Honestly I am no taliban and I love garlic, but my Spanish soul screams at the inclusion of garlic here… here in Spain we normally use older potatoes and onions. The result is more mellow
Awesome video! Last week I made garden fritters for the first time. I used candy roaster squash and gris shallots. Candy roasters were a test crop that will be in the garden every year now. Shallots are great in that they are easier to grow than onions.
what you you just made a creative version of the German Reibekuchen the German version is portato union salt and peper, and sometimes when you try to be fancy they fry little peases of backon in it too!!!!!
There is also a Version with different vegetables, I know the Reibekuchen as Kartoffelpuffer and the Version with added vegetables is called Gemüsepuffer. Sometimes you have to add some oatmeal with the egg for better binding depending on the used vegetables. In South Germany Kartoffelpuffer is often eaten with applesauce, for the Gemüsepuffer I recommend some curd with fresh herbs and salt, pepper, garlic and lemon juice
“Let the ingredient dictate what you make”
Over the last year I got tired of sourcing ingredients to make this or that dish especially because I moved back with my parents in a small town. Ingredients I’d normally use back in the city are either too hard find, super expensive or can only buy in bulk in the town. I simply started with cooking what I have in the fridge or can buy easily in the market and it’s made a big difference in how I think about food now!
Same! I haven't started going to markets yet but I married saving money with cooking creativity by just buying what's on sale and filling in the blanks from there.
I do this all the time and tell the family this is a once in a lifetime meal. Enjoy!!
You might as well start a gardening series! Amazing.
you could say this is the start of a lot more action in the garden!
@@LifebyMikeG hope there's no mint in that herb bed, I learnt the hard way that it'll take over EVERYTHING 😂
I second that. I wanna see how you go about maintaining your garden
@@poppyseed5270oh trust me I know. I inherited a huge patch of peppermint in the in ground bed. I will say its been nice to pick and dry for tea
@@LifebyMikeG that's what I do with my excess mint too! I'm trying a Korean style mint syrup right now because I just pruned mine and got way too much, I believe I've seen you make those before. Can't wait to see how it turns out!
I've been watching you for ages man. You should have your brother in an episode randomly. Bring that nostalgia back
hmmm, you never know!
Yep. What is fresh and cheap and looks good is how I cook. I just see what looks good and I buy that. Ofc I have seasonal recipes depending on the time of year. Cooking, for me, is like painting. It's my happy place! Happy cooking everyone!
Oh hell yeah gardening is my other happy place! I plan on growing old digging in da dirt! I love digging up taters it's like digging for gold so much fun! IT IS A TREASURE HUNT!
Oh I totally love beet greens, turnip greens, so not surprised you are harvesting the daikon tops! So quick and easy to stir fry with garlic EVOO red pepper flakes. I love mushrooms and onions so that is my very vary fav way to prepare beet / turnip greens / swiss chard. Super easy super quick.
I love how you enjoy the amazing flavors of what you harvested!!! ❣️🥰🙌🏻🙌🏻🙌🏻
Very nice recipe for the summer days, we have so much zucchini in my garden and I'm wondering what to cook with them, I've ran out of ideas.
Did you try making spaghetti zuccini ?
I made a cucumber tomato salad but swap the cucumber for zucchini when need to use some up. Make a lemon + balsamic dressing and chop up some fresh herbs 🤗
Kung pao ______ with a bunch of zucchini. I made some Kung pao tofu and shrimp recently and it’s great.
Be sure to tune in next week, I have a feeling you'll enjoy the episode!
@@LifebyMikeG looking forward to it, as always :)
So excited for this series! Keep up the gardening, I love seeing how people use their produce in the kitchen!
Yummy! Nothing like fresh out of the garden!
great advice! It's amazing how easy it is to turn whatever's in your fridge or pantry into something gourmet. You really start to understand how cooking works and embracing that creativity eventually turns into full on food artistry! (btw, your garden is badass)
Amazing! Living the dream with that garden. Thanks for sharing!
Prune back the flowers to send more nutrients to the potatoes for a bigger harvest. Looks great!
I've been trying to get into cooking lately and love your channel.
I really struggle with getting frustrated and not actually enjoying the process much. I can see how much passion and joy you get from it and it makes me think that I would love to see a video from you that gives some tips on how to get enjoyment out of cooking for people who are not good and will likely mess up a lot along the way.
I love this! Just last night I was thinking, as someone very new to veggies, how much I would like to see a series just like this! Focusing on one veggie and giving different ways to prepare them
Definitely wait two more months and you'll have double what you harvested!!! Great job!!!
I literally spend hours watching this channel! Love the way you home cook!
The veggie pancake you made reminded me of Korean "jeon" (or "Korean pancakes") which is typically made with green onions (chives are also a delicious option) and seafood mixed into a flour and starch batter! You can also kinda throw in whatever u want. We typically eat it on rainy days because the sizzling of the oil on the pan sounds like the pattering of rain on the windows :) I would definitely recommend giving it a shot! (The green onion pancake is called "pajeon" and the chive pancake is called "buchujeon" BTW!)
I've seen those and really want to try them :) thanks for sharing
oh thanks for giving me an inspiration for when I go to the next grocery store, these ingedrients will be bought and then a nice 파전 will be cooked! :)
Park Jisungs
I think he already cooked it about a year ago, check his old videos.
Yep! They are super amazing, and quite easy to make!
Immediately wondered why you weren't using the leftover egg white as a binder. Glad my intuition is decent at least. Great video!
so happy for you man, that looked great
Love that all the ingredients came from the garden. Those potato plans could have produced a lot more potatoes. Potato plants in bloom are just starting to produce tubers. You harvest potatoes when the plants are starting to die…but if you cannot wait, you can feel inside of the soil and harvest a few early 😊.
Found your channel in the heat of the pandemic - HUGE fan. Thank you for the inspiration.
I am now planning a patio garden for my Apt. :)
Gorgeous! Fun! And the MAYO!
This is also successful and tasty using leftover potatoes and veggies. Simply shallow fry some onions and garlic, add the chopped up leftover veggies and meat (optional). Add the eggs and cook the bottom, pop into the oven to set the rest of the omelette, add cheese and brown. Much less oil is used this way.
I really appreciate the great vegetarian recipes rather than throwing bits of bacon or some other stuff in the pan to give the dish some "heartiness". You can get soooo much goodness out of these simple ingredients, and letting yourself be guided by the veggies you just pulled out of the ground in your own backyard makes this just so much more fascinating!
I have been watching your channel for years and I love everything you do and sincerely appreciate you ❤️❤️ but, I was wondering if you would like to do a video series of everything in your pantry, kitchen utensils etc. Pretty much everything that makes your kitchen and pantry.
For your Mayonnaise recipe I would add some Mustard powder it adds a bit of flavor, but it also helps to keep the mayonnaise stable. Along with the egg yolk, mustard helps emulsify the mixture it has Lecithin in it by helping and reducing the risk of mayo breaking.
That grater looks amazing
Zucchini flowers are edible and one of the tastiest things I ever tried in my life. I actually get up early in the morning when I am back home in my grandpa's garden and harvest them when they are still open, those are the best to either shallow fry in batter or fill with potato/zucchini/herbs and bake in the oven. Try it if you are growing your own zucchini!
You might really enjoy the next episode!
The potato tops will die back and yellow when they’re fully grown. If you can bare to wait, they put on a lot of root during fall. Lovely video as always!
Glorious garden! Excited to visit soon. Also, for potato’s, you can technically cut a chunk from each potato of every eye and each eye makes a whole plant!
That’s true, but you’ll get much better results if you buy seed potatoes from a seed company. Potatoes don’t clown themselves and potatoes grown specifically for seed produce much better yields. Also, if you use supermarket potatoes, they may be sprayed with a sprout inhibitor and won’t grow.
I’ve been wanting to harvest sea salt, it’s quite easy, would be a great idea
Hi Josh I love you❤️
This is such an important lesson to learn with regards to sustainability as well! If we rely too much on fulfilling our recipe’s ingredients needs then we may end up picking ingredients that travelled miles upon miles to reach us. Cooking with what is in season and local is a great way for everyone to make even just a little bit of a difference.
ahh thanks for chiming in on this @Ella. Such a great point and probably deserves another video for a deep dive. Certainly something I've been a bit obsessed with in the kitchen over the last few years!
sorry to be that guy, but eating local is not really better from a carbon emissions perspective. certainly there can be good aspects of eating local, but transportation is a very small portion of the overall emissions, and the specific food chosen matters a lot more for sustainability
Nice looking garden, Mike! 👍There's nothing like fresh produce that you grew yourself. I also like to build meals & snacks around what's popping in the garden at any given time. And sometimes I just wander around the garden & graze, lol.
Potato pro tip from a long time gardener. Hunt for new potatoes just under the surface when your plants are flowering, but don't dig the plants up. Let them die down naturally until the foliage is brown & crispy, then dig up the rest of your spuds. The tubers bulk up when the plant dies, so you'll get bigger potatoes that'll store longer.
NEED videos on gardening!!
Those Potatoes were no way near maxed out, your mean to let the flowers wilt, die and then plant die for maximum growth.
Awesome video. Nice inspiring dishes
Could you do a video on strictly side dishes? Like healthy ones
Looks like you’re employing the Eden method of gardening? It looks good!
This is it. I go to my produce box and meat drawer for inspiration
Feeling very inspired. Excited for this series of videos.
Wish I had the yard space for a garden like that. Any suggestions for gardening with limited space?
Spanish follower here!😀. Your tortilla looks good. I would have dried the potatoes, onion and garlic once cooked with absorbent kitchen paper before mixing them with the eggs, and then there is too much oil left the first time you put it all in the pan... but hey... cooking is freedom. I'm sure it was delicious anyway...maybe jutst a bit too oily. Try adding a few small cubes of chorizo...or maybe make it more vegetarian by adding Swiss chard and chickpeas previuosly boiled and dried, of course.
Greetings from Gran Canaria, Spain.
Radish tops are also delicious
With the grapes try to use the leaves of the plant search for "dolmadakia". You can make wraps with those leaves and they are tasty!
Hello, my young cook; you are quite the inspiration! Ive been watch your videos for a couple months now, and I truly enjoy them all; all the great ideas. If I could make just one constructive comment; eliminate the (occasional) vulgar langugae; please. If I find it to be in poor taste there must be a few others who do also.
Keep up the great home cooking!
potato omelettes are my go to for an awesome breakfast, the main differences when i make it are that i use less oil and a non stick pan (also lets you have fun flipping it with just the pan), and i cut the potato into smaller cubes and fry the outside till gold and crunchy for some more fun textures. (oh and added cheese)
The main thing about cooking that I learned from my dad was seeing what we had in the house and figuring out what to make using that. A lot of leftovers made their way into different meals. I've made dinner for my roommates in the past with what we had laying around and they were kinda shocked how it came out.
You literally changed my life with your recipes, love that you use homegrown veggies, really inspiring me to plant some more in my garden.
My mom's method for crispy latkes: after shredding the veggies put them in a sieve over a bowl and press with a towel. Pour out the liquid and add any starch at the bottom of the bowl back to the veggies. Thank you for more ideas for cooking from my garden!
more garden videos!
You should not dig potatoes until the vines die back or get yellow.
Unless you want new potatoes...which is what he did. It was only a little patch, not a winter's supply.
@@sandiv6145 New potatoes still need the vines to start to die off or they are not ready to dig. I have been planting and digging potatoes for over 60 yrs.
that was awesome
Beautiful new potatoes should try some boxty or Irish potato bread
That's a really interesting way of making mayo! I'm from Belgium, so we're kinda the king of "fries with mayo" and we always make it with a whole egg, a splash of vinegar and sunflower oil until it's nice and thick.
I'll definitely try your version once!
I'm enjoying your garden exploring. Your beautiful veggie pancake is just like Japanese Okonomiyaki, especially with the daikon. Add a little seafood & scallions & you'd have Korean Haemul Pajeon. Either way, it looks & sounds delicious. Looking forward to what else you come up with. 8)
You’re home/property is gorgeous!! Do you reside in California? If not where, if you don’t mind me asking!
The second one is quite popular in Germany, it's called Gemüsepuffer (veggi "puffs/fluffies/crusties" maybe). Onionbrings/stripes are very nice in there. Also leek. And a mix of coarse and fine shredded potatoe.
Potatoes alone is called Kartoffelpuffer (potato puffs).
We bind it classically with potato starch (or flour if you like).
In switzerland we call it rösti, best enjoyed with a lot of eggs fried with the potatos and a lot of bacon.
@@HCoreSoldierKili or Züri Gschnätzlets or Bratwurst with onionsauce
I would have whipped that egg white up with just enough sugar to make it sweet and served a nice dollop on top.
Yay!!! LOVE seeing you harvesting ingredients from your garden/chickens, and then creating a delicious meal!
I'm a heavy gardener myself (as is my wife), so please continue to work this into a series! Our seasonality is very different from the normal climate, but there are times where I just NEED IDEAS ABOUT WHAT TO DO WITH ALL THIS GODDAMN SQUASH, WHY DID I PLANT 6 SQUASH PLANTS!?!
Joking aside, I want to become a lot more self sufficient with my cooking and grow most of the herb/vegetables myself, so learning seasonal parings and what I can include in my garden as the years go by to add variety to my seasonal dishes would be incredibly useful to me.
You can freeze that squash, quarter it, lightly steam, toss with balsamic vinegar and freezè, it's the best in winter
It is so easy to get too many squash all at once. I slice and lay out squash on a parchment covered sheet pan to freeze, then transfer to gallon zip bag. Freezing flat means you can remove just what you want all winter. I also shred some as that is used for soup, breads, and fritters (mixed into my fav cornbread recipe 50/50 and sauted in half butter and half olive oil .
Dude I remember you explaining to people how to use and prop up a Foreman Grill for stoner munchies. And now this. Good for you
I hope you read your comments. Awesome cooking dude: you need to follow a couple of good gardening TH-cam channels!
Both LimpingMonkey & Waterman one nailed it: prematurely harvested potatoes!!! To maximize their potential, aka grow to full size: leave them alone until the plant is almost done. While still green & flowering, the plant is sending nourishment upward. The tubers we eat, are what these plants create for next year's plants. So let them go! As they fade they send all the nourishment down into those tubers. Still young & tender, just bigger!
thanks for the tips and I have certainly been crushing other garden content. My favorites @epicgardneing @jamesprigioni @HuwRichards - I understand leaving them in but I couldn't wait haha. Next year I will do a proper grow and harvest, this was a bit of a test run
@@LifebyMikeG also, if you aren't buying potato sets, use the largest potato you have in the bag. The Incas kept the small potato for seed and eventually all they could grow were marble size potatoes.
@@6892541 truth!!!
@@LifebyMikeG try Self sufficient me as well for gardening stuff, he is awesome. Love epic gardening as well
You can also dig gently around the edge of a few potato plants, maybe with a three-tine hand weeding fork, and "steal" enough new potatoes to satisfy your new potato craving. Then water a bit to settle the plant back down and let it grow until the potatoes are large.
You used waaaay too much oil. You can remove almost all of it before adding the eggs into the pan. But the cooking point is really nice! And since you have a lot of veggies in your garden, I think you'll also like tortilla campera (omelette with potatos, zucchini, red and green pepper, onion, some milk (that's optional) and jamón or chorizo)
he did remove most of the oil before adding the eggs
@@TracyKMainwaring yeah, but that's still too much. He said he did not want the omelette to stick tho. Here in Spain we usually have a nonstick pan in the pantry we ONLY use for making tortillas with not that much oil.
I thought you were supposed to wait for potato greens to die before harvesting? I could be wrong.
Thanks for this!! Your garden is awesome~i have that 3 bowl set, large green one, medium red one and small blue!!!!!!
That tortilla needed more potatoes. Too much egg. But other than that, nice flip! Most people have no idea how to properly flip a tortilla, and end up making a mess. Cheers!
awesome, I already love this series!!!
You should really pasteurize that egg before using it for Mayo if it’s from your chicken coop.
I live in Puerto Rico where not every ingredient you want is always available- especially produce. You go to the market and basically get what you can get- so I’ve definitely had to adjust to basing my weekly menu on the availability of the vegetables and herbs I can find
Omg you garden is goals ! If i can recommend something : put a lid on the potatoes and onions. One of the secrets to tortilla is that it has to fry and "steam" at the same time. The lid allows you to recreate that.
Let me know if you try it :D !
As a tip, if you wanna make a healthier tortilla de patatas you can just microwave the potatoes till they're soft, and then do the rest of the recipe. It comes out really nice and you can eat it daily if you want :D
With all of the food shortage rumors and such it's so inspiring to see gardens like yours. I love your videos, keep it up :)
Some real excitement and passion radiating from this video, super cool to watch and the recipes looked delicious. One day I'll make it out of the urban jungle and try and do the same as you did. Love the content Mike, keep it up :-)
Love the plan to let what you have dictate what you make. I'm no chef, but generally cook following that philosophy. Whether it's fresh ingredients from the garden or shop or "day old" items. I find a use, lower my food costs, and an enjoyable meal. Btw, instead of composting the potatoes you couldn't shred, just chop them up and add to another dish. Love learning from you. And, loved the chef flip! 🤗
I would love to see more of how you arrange your garden and how you plant what you plant. That would be really interesting.
I make something similar to your potato pancake; however, since I am allergic to latex and potatoes contain latex compounds, I substitute turnips for potatoes. My go to mix for "veggie hashbrowns" are turnips, zucchini, and radishes. I am waiting for kohlrabi to come into season to try in my recipe. I will also turn the mixture into a hash by adding a meat, like ground beef, sliced chicken, or ground turkey. I enjoyed your video. You keep me inspired to try new things. I am consistently looking for ways to adapt your recipes to my dietary restrictions due to allergies. I haven't found a way to make bread without yeast, dairy, and gluten, but I'm trying.
This is a brilliant change in how we can regard food and cooking. Ingredient centered cooking helped me achieve a $1 a day food budget, just to prove it can be done.
It starts by looking at the food languishing in the refrigerator and creatively turning that into a meal. Like leftover baked potatoes, parmesan cheese rind, half cup of milk, half of an onion, a few slivers of sweet green pepper, a newly expired can of corn, the last egg, and suddenly we have a free meal because that lot might have been trashed. With an indoor garden full of greens, herbs, scallions, celery, sugar snap peas, and root vegetables, I tend to stay on top of my ingredients as they grow and prevent waste through creativity. That potato-corn savory pancake was tasty and nutritious when accompanied by a fresh homegrown kale salad.
There’s nothing more fulfilling in life than growing and eating your own vegetables. If you don’t have a garden, you can grow herbs and garlic and ginger in a tub. Also, buying seasonal veg in the supermarket that is local, tastes much better than out of season veg
Awesome video! Your enthusiasm is contagious. I will probably make the potato/daikon/zucchini dish but julienne the veggies rather than grate them, and add some carrot and onion (and a bit of corn starch instead of egg) for more of a tempura fritter. The herb aioli was brilliant!
Let your radish go to seed. The seed pods are amazing!!
Love, love, love that you were able to go out to your own garden and get a meal.... would it be possible to air fry the vegies with a spray of oil, rather than use all that oil to deep fry .... best wishes, Beth
Hell yes!!!! This is what I’ve been waiting for out of your channel. Excited to see where this series goes & can’t wait to see more of the garden!
I loved this video! Please do more garden based content and maybe some instructions for beginners interested in gardening. Also, definitely make a garden harvest Cooking series! Thanks Mike!!
I absolutely LOVE this video! Such simple yet delicious recipes from the garden - yum! I have the same veg growing in my 1st time garden and we also have 9 hens gifting us eggs daily. I'm inspired! More "fresh from the garden" ideas please 🙂
Buy what's on sale and in season. When deciding what to cook you just work your way from which products spoil the fastest to the products which stay preserved longest. Not?
If something is bout to spoil I find creative ways to preserve them. Mainly by drying them. I've had so much yield that I have enough herbs and chillies for the winter.
To be honest im a little sad.. You grew yourself freshest young veggies, and why have You fried everything? Specially young potatos could be enjoyed cooked or even steamed with the skin. Dont get me wrong, both dishes must have been delicious, but i guess those would not taste so different with old, not freshly picked up and young produce :/
This video has re-kindled my inspiration to create a balcony garden
Would actually love to see a video of you making flaky salt out of sea water! Its a really cool and simple process actually
So true 👍. It's funny your channel changed the way I cook and even just what I have in the refrigerator and cabinets. I'm not having to even go to the grocery store to get a meal on the table. Now I look in the fridge after two weeks and think wow I still have so much food. I also dont have as much food waste. 😀
You're kicking ass in the garden, great job.
I started cooking like this and I swear it changed my life. Makes me eat better, stay present in each season, and plan for future seasons as well.
the large fabric pots with the velcro "window panels" (I know it sounds sus) have produced the largest potatoes for anyone iv turned onto them. they might be worth a try to compare. they also make harvesting much easier in my opinion.
This sounds like an amazing news series!
I don't have a garden, but I do get those "saved vegetable boxes" with veggies to ugly to be sold in supermarkets. So I never know what veggies will be delivered - and once I have them at home, I have to find recipes for them. And what to say, I just found 2 new recipes to try out for potatoes! Thanks a lot and really looking forward to this series!
Love this style of farm to table home cooking. More of this please!
your most welcome, would you like to add recipe on KHAL site let me know
Honestly I am no taliban and I love garlic, but my Spanish soul screams at the inclusion of garlic here… here in Spain we normally use older potatoes and onions. The result is more mellow
That said. It looks good
Awesome video! Last week I made garden fritters for the first time. I used candy roaster squash and gris shallots. Candy roasters were a test crop that will be in the garden every year now. Shallots are great in that they are easier to grow than onions.
Mushrooms & eggs should get married. 👍💥💜🌱
I think I have that same frying pan, debuyer element b right?
Love this way of thinking! I'm always learning something new from you! I'm gonna try and adopt that mindset. It's hard though, but it's a process!
i love you so much! thank you for taking us along on your journey :)
what you you just made a creative version of the German Reibekuchen the German version is portato union salt and peper, and sometimes when you try to be fancy they fry little peases of backon in it too!!!!!
There is also a Version with different vegetables, I know the Reibekuchen as Kartoffelpuffer and the Version with added vegetables is called Gemüsepuffer. Sometimes you have to add some oatmeal with the egg for better binding depending on the used vegetables. In South Germany Kartoffelpuffer is often eaten with applesauce, for the Gemüsepuffer I recommend some curd with fresh herbs and salt, pepper, garlic and lemon juice