Seed HAUL Unboxing (Lets chat varieties, growing tips, and how to use them)
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- เผยแพร่เมื่อ 7 ก.ย. 2024
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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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Jess, you are such an amazing soul. We look up to you more than you to us. 😊
Ps. At the coffee shop, you should have a basil tea. Started making it because of you and it cured my soul lol.
Hi Luke! Love your videos and your seeds! Blessings on your day Kiddo! Carolyn in Ohio... (face painter)
Luke - a former Michigander here now Iowan - I get my seeds from you and have for years - Thankyou! Been watching you since you were….well, much younger. But you have SO MUCH knowledge - you’ve done your research and now you share it with us- thank you! You and Jess should do an event together! :) I put in a good word for you with the Murray Midwest fest :)
Luke I absolutely love how you and Jess support each other. In fact many years ago, Jess turned me on to one of your videos about how you became a gardener. And I’m so thankful for that. It really touched my heart and made me instantly subscribe and follow both of you ❤ and it’s so good to see you all supporting each other from then all the way till now. God bless
Hello Luke, thank you so much for your great seeds. After watching Jess's video. Looks like I will be putting in another order. Still have to get some more seeds for this fall. Much love to you and your family. You have made it much for affordable for us to grow a bigger garden for the past few years. Thank you so much.
I would never buy your seeds and stopped watching you after your condescending attitude in the comments on your linseed oil video. You can’t be bothered to warn people about the fire hazard, comments regarding fire safety were deleted and you had the audacity to say that you’re not a babysitter. Fail. $$$$, not safety first, I suppose.
Oh goodie, it's seed buying enabling season with our queen enabler. 😂
Mexican here!!! No growing tips for *JICAMA* other than it grows in hot climates so I think it's a great option for you. Cooking however... We don't cook it! It's a snack. Peel, cut in french fry shapes, cover in line juice (yeah the green tart citrus 🍋 then sprinkle salt and some mild chilli powder like TAJIN. Oooor if you are familiar with it, add "chamoy", this is a sort of candy ... Like a syrup and chili powder sort of thing. Jicama is super fresh, like eating watermelon 🍉 in the middle of a hot August day. Goes well with cucumber, carrot or fruits with the same lime juice and mild heat chili peppers powder. You store them like winter squash in the pantry. We also make a fresh salad grating the jicama and carrots.... The only way I've seen it cooked is in something like a Mexican asian fusion in a takeout restaurant in a noodle wok with a mango sweet sauce and peanuts, add veggies and meat as you like..... Also a funny story, my great aunt had an ice cream shop and used to make jicama "snow" (we call it "nieve" when it's water based not cream based) and it was super popular, never seen another shop that sells jicama ice 🍨😅 (with lime juice and chamoy on top, of course) ... Fond memories and my mouth is watering 😂
Thank you so much! I’m adding it to my garden now.
Ahi pero que Rico. Con limon y sal sabe Bien.
Wow that sounds amazing
I had it in a salad and it’s so good!
Now you’ve got mine watering! I hope I can grow at least one of these this season🌿🫶🏼
Jess- you and Luke @migardener need to do an event together!! You are both SO knowledgeable and personable and great communicators -i would come to that event in a heartbeat!!
Me too!
Me too ❤ Jess, Mia, Luke and Cindy are all so amazing.
OMG right!!! I'd travel a ways to that event!
Yes!!!
Me too!!!!!! The main 2 people I watch for gardening knowledge❤
I love seeing you trying to collect and hold all those seeds, so much like my kids trying to hold all the toys they want to bring somewhere 😂
Accurate 😂
Jess, this is the second time I'm saying this on your channel, but I am struggling mentally lately. We have a lot going on. I'm at about the half way point of the video and for the first time in a while, I'm getting excited and want to pick up my projects. I need to start some seeds...get my hands in the dirt and start planning. You have renewed my excitement for life. Thank you!
Yes, planting seeds is the best medicine.
Start with just a few starts. Don't plan on doing it all!
Once you start small, you will realize how satisfying it is, and I know you will continue.😊
You know that the hardest part is to just get started.❤
@@DM-kt8rdTrue Story , I've got seeds going n 🚫 wait to 😍 watch them 😅🌱🌼🌱❗
Love seeing all your choices! Here’s some things you mentioned today that I would love to see in your Farmers Table channel: stuffed squash, stuffed peppers, tutorial on fermenting veggies, tutorial on making your own salad dressings. Thank you Jess!! You are an inspiration!!!
I agree!
An elderly German woman taught me how to make a creamed kohlrabi...it is sooo good. It's not low cal however.
Creamed Kohlrabi
Peel and slice your kohlrabi in planks.
Sautee a crushed clove of garlic and one small thinly sliced onion. and about 1/2 stick of butter
Put the kohlrabi in your frying pan and cover in milk or half and half and simmer on low stirring often
Add some nutmeg salt and pepper to taste.
Allow the kohlrabi to get tender.
It will thicken up as it cooks...it sounds simple and it is ,but it was how she grew up eating it and it's delicious.
Thank you. I grew up with creamed Kohlrabi and I love it! ❤
Is my recipe the same as yours? If not I'd like to know yours!
@@dumbbunnie123 very similar. We aren’t using onion and garlic, but nutmeg and milk or cream. It s a German classic. You can buy it here as convenience food :-)
@@katharinavonborcke4144 ..Really? Wow! That is an awesome convenience food! Most people in my area have no idea what kohlrabi is ...let alone how to prepare it. I will try it without the onion and garlic to try it your way when my kohlrabi is ready to harvest.
Yummy!
A few months ago I ate my first turnip. It was a Tokyo Cross (hybrid), a white turnip, and it was the most magnificent tasting little thing ever. I ate some raw and sauteed the rest with a tiny bit of olive oil and my favorite seasoning (all things savory), which is a seasoned nutritional yeast and 😘 delicioso!! Magnifico!! The best! My new favorite food.
I love cold kohlrabi just sliced thin and dipped in Redmond salt. My family is German and we’d also just eat them like apples.
It makes a really nice slaw. I make a BLT slaw with shredded kohlrabi, cherry tomatoes, bacon, and cheddar cheese cubed small. It’s so good!
Mango or pineapple slaw for the jicama on fish tacos is also a yummy way to use that.
Hello Jess!!
Do you make your own ranch dressing??? If so, maybe a farmers' table episode idea?!?
Yes and I will share that!
Oh my gosh yes!!!
I make a cashew ranch dressing using dill, lemon juice, garlic powder, onion powder and salt
Maybe a good Caesar and vinaigrette too! 😁
I was just thinking about homemade ranch seasoning, what I'd need to grow to make it. And how to make it from scratch! One of my late night musings when I can't sleep 😅
@MIgardener is such an amazing company! I have put in a request for them to carry more flowers for us homesteaders that do just as much flower farming as we do veggies lol. Luke was the first ever company to donate seeds to our new homestead last year for my birthday and I am so grateful for such a beautiful soul and amazing company all around. We have a new baby due in Aug this year so growing as much as we can this year is a must to start making our own baby food. Jess, you also are so inspirational, and I love how simple you keep gardening and how you are not afraid to show that everyday life and having kids is all part of the roll of homesteading. Many people always leave that part out and you make it fell okay to not have a perfect garden sometimes, that time is spent elsewhere at times and that you should just do what you love with successes and failures. I love that you are the real deal when it comes to homesteading. Thank you for all your knowledge and input on things to do to make life a little bit easier. Love you both and God bless.
Haaay jesss! So happy to have the chance to interact with you! You are a precious kind soul and I so appreciate having a seat at your seed starting table! ❤️
I’m dying about the turtles being a garden pest hahahahaha
It's been a rough winter, emotionally. I'm behind on gardening planning. So while I watched you today, I went thru my seeds and made my garden plan. Thank you, as always, for your inspiration! ❤
It has been a rough winter for me, too. Spring is coming. Making myself feel a little tired thinking about the hard work ahead, but not gardening at all is not an option. It's my happy place. Hang in there!
I love MIGardner….I buy almost everything from them! Luke is great! I’m so glad you’re promoting his incredible business! Thank you from me!!!!❤❤❤
How long is shipping with MI gardener?
These videos of yours are always my FAVORITES. Makes me feel happy how many of us are all watching you together anticipating all our future beautiful gardens!! 💚💚💚 wishing you all a successful garden this year! 🪴😄
PLEASE show us how to PRESERVE PEPPERS in versatile ways on THE FARMERS TABLE 😀
Love seed hauls - always brightens the day.
Girl, you just make me want to grow everything under the sun!
I have to limit myself right now. And you are not helping, ha ha ha.
Such a fun video. I took lots of notes. And so love seeing you "hug" the whole pile of seeds at the end of the video. LOL ❤
Silent audience over here finally letting my voice be heard🙋🏼♀️ Please make a video on your other channel of how you make eggplant baba ganoush! I think of you as a big sister in the TH-cam world. Both your channels have been so helpful to me, as you are apt to teach! You are truly inspiring!
Hi I’m Mexican and we love jicama in my house we eat it raw with lime salt and chile piquín (ground chile pepper). And when I’m extra I add other fruits like watermelon pineapple cucumber and or mando
I know what you mean about the turtle! First time I grew cabbage I had a turtle come along and eat it all around the base. You’d think deer or rabbits to look out for. 😂
Up here in Montana we slice kohlrabi and put it on a veggie tray with dip.
Love Kohlrabi!!! Easy to grow too 😊
I had a very stressful day of medical appointments today and watching your video helped me re-find my calm. Love all of this Jess!
I used elephant manure one year when the circus was in town in florida. They let me have it for free, so I put it on my garden, it did great.
I'm so excited to see what you have planned for The Farmer's Table!
The way I eat jicama is peeled and made into sticks and eat them like carrot sticks. My friends then squeeze lemon or lime juice on and sprinkle with a little Pico de Gallo powder.
I thought I would mention that the seeds are very poisonous and you might want to wear gloves when planting. Also, the jicama plant is poisonous too, so wash hands after touching. I would not want you or any of your family getting sick. The plant doesn't really need fertile soil and you can give it something to climb up.
Happy gardening. Love you, Jess.
I saw a Facebook short showing a farmer feeding her cows the outside of her winter squash one by one over the fence. They were crunching with smiles on their faces
Thanks again Jess for this fantastic Live Premier to chat with you and all here!❤️ 🙏 🙌 🌱 🌿
My friends and I once used borage flowers I grew in my garden as edible decor inside spring rolls we made. They were super cool to see through the rice paper and added a little somethin' extra. Pollinators love them. :)
My 91 year old Aunt has been growing those ridiculously long squash forever. She pronounces it Gu-Gu-Zelle. She loves eating them. She boils them and drowns them in garlic and drizzles olive oil over them when serving.
Borage leaves in smoothies add cucumber flavor. ❤ Borage
Hey Jess! I am Sicilian and grew up with my entire family from Sicily and they pronounced Cucuzzi as "Gagootz" or "Kazootz". You asked if anyone knew so I thought I would chime in 😊
A seed haul with Jess is my favorite form of dopamine. 🥰
I’m definitely going to need a Strawberry Basil ice cream video! 🤤 29 weeks pregnant and now have an impossible craving 😂
Love this idea!!! The tour videos would be so much fun!!! I always want to ask you questions as you're walking around!! It's also such a great way to connect with the community. I feel like I have found my people!
Wow this was a great way to start my morning! Coffee and gardening tips!
It's never a surprise but, always wonderful, to have reaffirmed that good people know good people! You and MI Gardener are wonderful.
Love that you fly by the seat of your pants😂😂that’s what drew us to you and yes the webinar was there and again with Jill ..as always love all your videos and the sharing of your experiences God bless you and your family #blessings
❤YAY!❤ I love watching the excitement in you even when it's for something you have grown and loved 100 times. You truly know how to get me geared up and ready!! God bless you Jess!❤
You are speaking to my heart. I cannot have cheese or gluten either. I’ve known for about 6 months now. Give me all good ideas. lol
Love this un boxing! Thank you and Luke!
@rootsandrefugefarm Jess you mentioned at some point in the video commenting on things we'd like you to share on The Farmer's Table. The arugula salad with the maple mustard dressing and the stuffed squash sounded sooooo good! Please do those recipes on The Farmer's Table! :)
Im goin to write these tips down, Thank You ❤ 💯😍❗ Im growing several patches of gardens with my grandchildren This year since Some are old enough to enjoy it 🌱🌼🌱, n Im So excited to garden with them like my daddy did me ❤ 😍❗
Hi Jess, I've dry packed and pressure canned radishes. For those who may not yet know, dry packing vs water packing results in the product being more like a baked product vs a boiled product. My keto friends bake radishes as in a pot roast instead of potatoes. Their families think they a small potatoes since they loose their color and flavor when cooked.
I have learned to love shishito peppers because of you. Lol Last summer, my husband said, "shishitos again?". Lol. I knew then I had a problem.
The way I got excited when I saw the video title. I saved it till the end of the day so I can savour it 😍
When I'm working in the garden in the heat of the summer, I love blending a good handful of holy basil, a couple of stevia leaves and another herb, usually mint or lemon balm, into my Vitamix with some ice and water. No steeping needed. It makes such a refreshing cool drink. You can make it as slushy or as watery as you like. I make a huge batch if I am going to be out there for awhile and put it in a good thermos. A good sun hat and I am in my happy space.
I haven’t grown jicama, but I like it raw with hummus, or some other dip and it’s good and salads. It’s kinda like water chestnuts very versatile.
Just got my seeds yesterday, super excited. First time ordering from mi gardener, thanks for the suggestion, wish me luck ❤
I’m German but live in Ward , you can cook Kohlrabi with Potatoes mixed like mashed potatoes, or just roast it in the oven with Parmesan cheese and garlic.
Please do a video on Farmers Table making stuffed poblanos. And also the pimento cheese 😊
The live was so fun! So glad I caught most of it. Definitely keen for more of them.
Arms full of seeds! Such a wonderful sight 😂❤
Late to the party, but how fun is this? Super excited to start the garden here in NWOhio. Threw a bunch of poppy seeds out yesterday, lol.
Thank you for this!!! Love your seed hauls and live makes it even better.
Mung beans are delicious 😋 we cook them with onion and Moringa leaves and serve with rice
Excellent excellent video. I am looking forward to watching your garden progress and especially how you use your produce in the kitchen. Thank you so much for taking us from seed to table. You are remarkable!
A delight to visit with you, as always! Came in a wee bit on the late side because the Canuary prize drawing ran later than expected, but so happy I made it!
Love MIGardener too. And aching to get out in the garden. I have started brassicas, onion, and pansy seeds indoors. Some winter sowing in milk jugs. Will add peppers and eggplant this week. indoors. For kicks and giggles I threw cilantro and some onion seeds under a plastic shoe box outside. in Maryland zone 7. I think I am going to throw some peas outside as well. It is moderate to cold and I do expect to see another cold/snowy period before things turn. Prayers and alittle frost cover! Love your garden talk. It is fun to garden with friends.❤
After you grow your 20 mung bean seeds and they flower and make seeds themselves, you can use the dried seed beans to sprout and then use in stir frys, on sandwiches and more. Mung bean sprouts are highly nutritious.
Jicama is good raw in a salad. You can matchstick it.
Jess, you are making my mouth water. ❤❤
We are in NH and grew the baker creek orange hat micro dwarf. They did so well. Incredibly prolific and very small and compact plant.
I grow the Candy Roaster squash vertically.
The way my heart skips a beat when these videos come out
So very much fun watching the live show and chatting with everyone. Seems we are all very excited for Spring time to roll around. I must say, I just wrapped up a webinar with Seedtime and it was absolutely amazing. Boy the tools they have come up with are beyond thrilling to think about. No doubt the webinar with you will not disappoint either. Happy planting all, Thanks Jess! 🌻🌾
Just randomly got on and saw this premiere! Great surprise!
We mostly eat kohlrabi raw. For kohlrabi slice really thin and serve over ice. Make a spiced salt to dip the kohlrabi in (1tsp black pepper, 1 tsp ground coriander, 1/2 tsp ground fennel, shake of cayenne, 2 tsp fine sea salt). Have a great day.
Thank you for doing a premiere for this one. You’re brave, trying new things! So fun to be able to send messages and hear back from you as well as other people in real time. I love that you’re planning to do premiere livestream for all your garden tours this summer. Amazing!!!
I've been waiting for this! I just got my MIGardener shipment today! :D
25:32 - I grew the Spring Blush from MIGardner last season and it was by far the most prolific producer in my entire garden. Sweet pods, very strong tendrils that thicken and vines that spread up more than 7 feet high. This year, I am building a bigger trellis to handle them.
I’m of Ukrainian descent so my garden is all about ingredients for borscht.
BEETS are centre stage of that soup.
Borscht is a super food with ACV and broth and garden fresh veggies.
Borscht would be a good tutorial on Farmer’s Table utilizing a garden harvest.
People struggle with what to plant bc they don’t know how to cook.
I would be honoured to share the recipe - no compensation - bc you are a darling ❤
here in hungary we eat a lot of kholrabi! we make soups mainly, but my favourite way to use it is to stuff it with minced meat and onion (like any stuffing, you know) and put some sour cream based sauce.. omg, it is deliscious!
Jess, another fabulous thing about basil....it suppresses phytopthera, a common cause of root and crown rot. The mechanism is a root exudate called rosmarinic acid (RA). We plant basil prior to planting anything susceptible. (PS; RA is anti-inflammatory for us, too.
Can't wait to see Jess's reaction to the glass table
Borage flowers: weird little fuzzy cucumbers. Yum! 😂
Borage is so great for bees as they reproduce their nectar more often than other plants so bees can go back over and over in the same day
Candied rutabaga is our families favourite with any roast dinner! Yum!
Kohlrabi is delicious raw but also in soups and stews, I am from Czech Republic and it's common vegetable in here. My grandma taught me the recipe for stewed pork with with kohlrabi which I loved as a child - I just cut pork shoulder or butt to approx. 1 inch cubes, brown it on butter in dutch oven with chopped onion and than add kohlrabi cut to smaller pieces than meat, about half of the size. For seasoning I use fresh minced garlic, salt, black pepper and little bit of carraway (be careful since it can be overpowering, but it gives the meal that distinct middle-european taste and also helps with digestion). Lastly I will add broth (when I have it) or water, enough to cover around 3/4 of the meat and vegetable in pot, it should not be too runny. On stove top it takes around 1 to 1.5 hour till the meat is tender but I wery often use instapot for approx. 30 mins on high to speed the process up :) Last step is to thicken the stew - best flavour is when you thicken it with a roux, however as a GF household we often use a potato starch slurry and it works well too. As a side we love just plain boiled potatoes which we mash on a plate and mix with the stew, bread also works well. This is very simple meal, but its delicious, kohlrabi is quite sweet after cooking and pairs perfectly with pork.
I grew a LOT of dwarf tomatoes last year and I can say from experience that dwarf tomatoes aren’t necessarily small. The indeterminants don’t grow as tall as non-dwarfs but they can still be pretty large, as can the determinants. I grew some in raised beds, some in grow bags, and some in the ground. The ones in the ground performed outstandingly, and the ones in raised beds weren’t far behind them. The ones in the grow bags were very disappointing. Fortunately, I grew a lot that were not in grow bags and had more tomatoes than we could eat. I didn’t grow any conventional tomatoes at all last year aside from cherry tomatoes that volunteered. I had 35 grow bags and about that many in raised beds and in the ground, for a total of 60-70 tomato plants. Some of those tomatoes grew to weigh more than a pound each. I did fertilize several times during the season with organic fertilizers.
Hi Jess, I found your farm to table channel and then binge watched all of Roots and Refuge. I signed up last week for seed time, I am so excited you are collaborating with them. ❤
I am speechless. You binged all of R&R, you're dedication is next level.
kholrabi is one of our favorites, I peel and cube the bulb then sauté it with an onion, salt pepper, lil butter and avacado oil, as the cubes get tender I add the greens, thick stalks removed, continue cooking until the greens are wilted and tender. I'm old southern old school so I usually serve it with fresh buttered cornbread !!!!!!
I loved the video! Always a good, happy time chatting about seeds!
It’s fun to see the things you are growing!
North Georgia Candy Roaster- So, I also have problems with squash bugs. NGCR is not immune; HOWEVER, I do get a few, the ones I get are huge, and this has got to be THE most delicious squash that’s ever passed through my hole!
I really would love to see you making tea on The Farmers Table. Excited for all the recipes you plan to share.
This is the first gardening year that I'm not buying new seeds and I swear I feel like I'm missing out. I always tend to overbuy seeds every year. It's like I think I have more gardening room than I actually have. I have so many seeds in my stash right now I could start three gardens! It's a good thing seeds don't really expire because I'm using all seeds from my massive inventory for this year's garden. Still, I love watching a seed haul. It's so satisfying listening to you talk about seeds and your experiences growing them Jess.
Gagootz is what my Italian grandfather called the cucuzzi squash. He also called us grandkids Gagootz as a term of endearment when we were acting silly. Very old school 😁
Love MIGardener! He worked in a greenhouse, is a master gardener, and grew his youtube channel and business from scratch. You might say he grew his following...organically 😬
I can’t plant yet but I had to listen/watch! Thanks for sharing, especially the reasons & how you eat them! Bless you all🤗🇨🇦
I grew the candy roaster squash this past year (Alberta, Canada zone 3b/4a). It produced abundantly! One of the things I tried was roasting it, pureeing it, dehydrating the puree to use as a seasoning in cooking but also made pumpkin spice mix to add to beverages & desserts. Will absolutely do that again.
My MIgardener shipment is out and I'm so looking forward to seeing what Jess got 🎉🌱💗
My fave Seed Company 🎉❤
Great value and always offering new varieties!
Arugula with cubed cooked beets, thin sliced red onion and crumbled feta or goat cheese is an incredible combo w/ just a little balsamic, olive oil, salt & pepper. When you grow the cucuzzi try making tenerumi soup with the leaves, its so flavorful and delicious. Google a recipe, it's a very traditional Sicilian soup.
Yes Jess, please do a video of Baba ghanoush, have wanted to see this since you first mentioned it last summer!
Ordering my seeds today, I’ve finally gotten to the point that I order my favorites when they run out and am better about not going too far off budget for the fun new things.
As you were talking about arugula, it gave me the idea for perhaps a Farmer's Table video on your favourite/go-to homemade salad dressings and vinaigrettes?
Highlight of my day! So much fun.
Arugula with sliced fennel and parm cheese is a very good salad. A basic citrus and oil dressing and add grilled chicken if you like.