Go to nordvpn.com/mossybottom to get the two year plan with an exclusive deal PLUS one month free. It’s risk free with NordVPN’s 30 day money back guarantee.
Future episode suggestion... I'd love a guided tour of your compost system and what happens with everything. For some reason I'm passionate about composting... Maybe because it completes the cycle and is a wholesome part of the growing adventure!
He has a partner! Finally! I was getting worried he'd become a lonely old goose. So happy for Mr. D.! And for someone who cannot cook, the meals he managed to put together looked really tasty. And now he's got someone to share it with! Love is in the air. And in Mossy Bottom!
At first I wasn't convinced by his life choices. All I could see were the individual pieces of the puzzle. With the outro of this video, I see his point. The piece, the satisfaction, how it all comes together. I wish him all the best with his lady. Also, try learning to cook. Start simple and it'll be easy. Best of luck!
Two small points, Mossy:- Put HOT jam into HOT sterilised jars, then fit the lid - contraction when cooling will seal the lid on the jar and keep the bugs out...! Test for a 'set' with a teaspoon of jam on a chilled plate - if it wrinkles after about a minute, it's ready and will set as it cools in the jar....
IMHO nasturtiums are one of the most undervalued plant in the veg patch. The pesto is superb, with more 'bite' than other kinds. The leaves go well in a stir fry as well as a salad mix. The seed pods pickle to make a caper substitute. I have made a very acceptable hot sauce from the flowers as well as using them in salads too.
I use my viola odorata leaves to make a tasty tea , then I use the leaves to make green salsa . It's the ideal plant for me because it grows like a weed and has no real insect predators going after it .
Wahey! First comment 😁 love the videos Daniel, I look foreword to every one! Your first videos inspired both myself and my partner to buy our first home in Ireland ( he's from Cork , I'm from London) and now we have a lovely farmhouse in Kerry on just under an acre that we're gradually restoring 😊
I loved this video, but have to admit my shock when you mentioned garlic as an ingredient in your pesto! The food looks delicious. Thanks for sharing. Here's a cooking tip about spinach - instead of boiling, simply place it in a pot with the water that clings to the leaves after you've washed it. Turn on the heat, stir and viola, cooked spinach without the loss of nutrients that takes place when boiling in abundant amounts of water.
My 28 year old son (and I) enjoy your videos, and this one in particular for your instruction for making "chips". My son grew his first ever vegetable and herb garden this year. And today, when he walked into the kitchen with fresh out of the soil yellow potatoes I knew exactly what we would cook (immediately!) OMG!!! Those were the best fries (chips)! Thank you for sharing recipies with us. You are an inspiration for my son and he learns much from your videos 😀👍
I am thoroughly enjoying the diversification of this channel. Like all things Mossy Bottom it is growing naturally and organically. Looking forward to trying out Spaetzle - and seeing more 'farm to fork' content in the future 😊
We also planted a boat-load of currants (black, white, red, goose, justaberries, rasberries, tayberries, logan berries, honeyberries, blueberries, japanese wineberries, chokeberries). Although the birds strip the blueberries and the similar honeyberries and the red currants. Black currents, gooseberries are less affected. As are white currants because the birds think they are not ripe yet :). I think the most interresting things to grow are what you cannot buy in the shop. For me that excludes potatoes and beets and parsnips. But then again, I am not trying to be selfsufficient. The most interresting root vegetable I grew in the past was Salsify. Looks like a parsnip but is entirely different and grows as easy as grass and you cannot buy it in the shop.
I make nasturtium pesto every year. I tend to use sunflower seeds and hard goats cheese to keep costs down. I freeze it in muffin tray so I it’s super easy to use in a meal. Great way to preserve the spicy leaves. We love it.
Absolutely loved the cooking video and can't wait to try out the beetroot recipe 😋. Congratulations on your relationship it is so nice to have someone to share it with. When do we meet them?
Daniel - my absolute favourite video so far! What an absolute joy to hear your explanation of the easiest vegetables to grow, and to see you harvest and cook them. Oh and eat them! Lovely to hear about your partner and to see you cook in the cabin. Perhaps I missed a video on how you use power? I can see you have gas, do you have solar? I know you explained about water and the stream previously is there a video about power? Have a lovely day. Best video yet 😊👍🏻.
Hi Daniel, have you thought of a brick vault oven in one of your outbuildings? Could cook, veggies, bread and the list is endless for your home produce. Kind regards from Alberton, South Africa!!
I really love your videos, especially the ones where you talk about what and how to grow in the garden. Additional recipes are only a bonus :) We have a simple household with a decent size of garden in the west of Ireland, county Galway where I've been learning to grow bits and pieces as a pass-time over the past few years. Your videos have been a great help on this journey and I've learned a good deal from you. Love your ever-so-positive energy and wish you all the best for many many more fun and informative videos to come!
First, congrats on having a partner! I'm very happy for you. 2nd, those all looked great - very delicious. I do believe that the closer to mealtime you can pick a food, the more flavor and nutrition. Funny, it's almost august here and today I planted seeds from a heritage tomato and from a red bell pepper. Here in the high desert of southern california, we have 2 growing seasons; early spring, then a break during the terribly hot months of late july and august, then we start again. Starting the seeds indoors during the heat gives me an extra few weeks of growth before we get freezing weather in late november or december. That double cook method looks terrific for taters! The prettier food is, the more we'll eat and yours is gorgeous.
I have been absolutely SWIMMING in currents this year. I have 3 red current bushes and 3 black current bushes. I have a 16 month old baby and I have TOTALLY NEGLECTED all six bushes for three years. No pruning. The grass growing right up through them. And I have more jam and berries than I know what to do with! I make fruit smoothies with the frozen berries, and frozen ice pops for the kids and their friends when they're over. Big hit. Also fruit leather, which anyone can google. Like fruit wind-ups made at home very easy. Definitely the easiest. However, I am offering some bushes to a friend who will hopefully take them and tentatively planning to plant some autumn gold raspberries instead for some more variety. What shocks me always is people buying punnets of currents in the supermarket in Ireland. I mean, what? I will GIVE you some berries free I have that many! And blackberries. Every roadside in Ireland come September will have these for absolute free so long as you do the picking and people BUY them?! Lovely stuff. Will be growing more next year now I have a baby and I'm at home again, so I am a little new here. Thank you for all the information!
Daniel, you do just fine in the cooking department - and, I agree, there's nothing like eating a meal that you grew yourself! If you ever want to make your jam last longer, like a year, boil those jars and lid assemblies a good long time, take them out of the water, immediately put the boiling jam in them, and close them up right away. Listen carefully for the little "pop" sound from each one, label them, and tuck them away in a cupboard. In January or February, they're an amazing reminder of the summer day you picked them!
Great video, Daniel, thank you so much for sharing! In the South of Germany, Spätzle are also found served pan-fried with grated cheese as well as pan-fried with onions and green beans. Incorporating the beets is a great idea I will try. I love currants dried in cookies, instead of raisins. The parsley-hazelnut combination for pesto sounds delicious.
As I am from Austria, I know Spätzle quite well. We tend to make them with spinach and bath them after cooking in sauces with cheese and/or mushrooms or garlic ones....Since this year I have a swimmingpool of Beets, I will try the red Spätzle! Thank you for that. I already made a lot of Pesto with the Beets and since they have such a distinct flavour I'm experimenting, what suits them best i.e. wich nuts, wich additional herbs. I did find out, that Celeriac greens are a perfect fit for the pink Pesto. Since you don't cook Pesto, its a little bit of a hassle to keep well. Oil is not the safest conservative, I learned. Love your content! 🥰
moving to Ireland in October from Scotland already bought the house with fitted polytunnel lol, plus apples and plum trees, so hopefully i can keep it all going, and i might lean few thing from your site with luck.
Just found your channel, this video is a godsend in my search for a small cottage to buy in the west of Ireland. Plan is to turn it in a small self sufficient home over the years and your advice on what to seek for in a property is brilliant. Can't wait to watch your other videos!
Patreon sub here! Looking forward to another podcast :) but definitely would appreciate more cooking vids! Loved this! Maybe one veg at a time so easier for you filming! Take care 👍 Tracy and Steven
That was a fantastic video Daniel, I could tell you put a lot of time into it, so thank you, very informative and inspirational. Glad you have someone special in your life now, she's a very lucky woman.
Hi, I came across your channel by chance. Just tried the Spanish omelette as I was curious, the only thing I added was a tiny bit of grated cheese just before it was done. It is just a delicious and very easy to prepare vegetarian meal!
Wonderful! I love the way you cook - fresh and simple. And so beautiful. How can it not be delicious with those ingredients. What a terrific way to live, and now someone to share it all with. Lovely!
Another brilliant video Daniel! I will definitely be trying some of your recipes. That was quite the mitt full of chives you cut into your omlette... encourages me to not be so sparing when I use it in some recipes. So delighted to see how established you've become on your small holding and a big congrats on your new relationship! Here's another idea...When I've made pesto I freeze some in an ice cube tray then pop them out into a container and back into the freezer for easy small portions.
I used to do that as well but then got lazy and just froze small blobs on a small tray, spatula them off and pop them into a freezer bag. Easier clean up and they thaw a bit faster if you don't make the blobs too thick.
If you don't want to buy vegan cheez (as it can be pretty expensive), you can use a heaping tablespoon or two of nutritional yeast - it's super yummy, very healthy and gives it a nice cheesy flavour! Pesto can be done with any greens really, carrot top greens and walntus in one of my favourites to make. Also, if you add the pectin to your jam first and the sugar at the end , you'll find you'll need way less sugar. Sugar looses it's sweetness the longer it is boiled.
Ever contemplated making your pesto with a half & half mix of the basil and parsley? Could very well give you the best of both worlds! Wonder how it would pair with a nice bit of bread as well.
First year for us to grow thai basil. So different from the Italian one! Very hard stems and leaves, smaller leaves, gorgeous flowers, and like you said, the taste of anise and licorice. What do you make with it?
Very enjoyable video, Daniel. Congratulations on having a partner to share life with at Mossy Bottom.🎉 Also, Moss is such a good boy for waiting patiently outside the kitchen door for an opportunity to taste the food!!
I have just made some peach jam and I put a generous quantity of lin seeds as thicking agent, it works! Thank you again for your video, love and peace from Tuscany
As you might guess from my name I am Italian, and if I can give you a recommendation, I’d try to make risotto with pesto. You will quickly realize that it’s an amazing way to eat pesto. Add it at the very end so that the basil doesn’t cook. Also try making the exact same recipe with arugula in spring for a very different yet amazing flavor. Use hazelnuts or walnuts on that as well. Regarding parsley pesto, in northern italy we make some sort of that by mixing parsley, old bread let sit in vinegar, anchovies and boiled eggs. Mix chunky or creamy as you prefer. You will thank me for this. It is usually eaten like that on bread or as a side to any kind of boiled meat, for whenever you have that special meal. You need to accompany it with a nice red Italian wine like Dolcetto or Nebbiolo, if you can find a bottle If I may, I’d like a quick lesson on how to propagate currants. Do you do it in the fall or in the spring?
@@yallowhill thank you for the advice. Can they stay outside all winter long or should I put them in pots and keep them indoors during the first winter?
@@belwynne1386 I learned about it when I lived in the US and we went to a fancy little restaurant in the city. They had it on the menu and it absolutely surprised me. But my wife wanted to try it and she liked it, so one day she made it at home as well and I have to admit that now it’s my favorite pesto dish 😂
Salutations Daniel, Moss (and all the lovely creatures) and Congrats on finding a partner, I wish you both every happiness. I've been cooking for 58 years now and try to be frugal, adaptive and resourceful and, if you don't mind, I have a few tips. 1) since you're not growing lemons (I'm in Mexico here we grow citrus). you can stretch the lemon flavor of things by removing the outermost zest of the citrus and using it along with the juice in any recipe. It has a very citrusy flavor and improves anything you put it in. (for long term storage mix it with an equal quantity of sugar. It's shelf stable but to stretch it out even longer, freeze or refridgerate) 2) Pectin. when I need more pectin in a dish I use a just ripe (or slightly underripe) fruit. Apple or Pear is (are?) great. 3) Hazelnut(or any nut) Cookies with jam (Linzertorte) Most recipes for this are a disaster with too much flour. Grind 2 cups nuts coarsley, mix in 1 cup of flour, 1 tsp Salt, sugar to taste @ 1/4 cup, 110g soft butter I egg yolk and half the white (the other half white is for the egg wash) spice (nutmeg cinnamon allspice ginger whatever you like) some citrus zest (shades of 1) } combine til the dough can be formed in balls. make an indentation and fill with jam and paint with eggwash. bake 180C 350F oven til golden @ 10-12 minutes.... Best wishes JIM Oaxaca
This was awesome I make clothes pin cookies with red current jam in the center actually a 150 year old recipe from my great grandmother from Galway she brought this from Ireland 🇮🇪 when she immigrated to America 🇺🇸 my favorite cookie I usually make every Christmas
I love following your progress, lovely food, you look well for it too, though your partner might take some credit for that too. Use the plate trick, to flip your omelette over, leaving both sides equally cooked, saving any need for a grill. Keep it up mate, you're doing amazing. Moomins4life 👌
Great video as usual, very interesting. Everything you grow looks so healthy! I noticed that you said you don't have an oven. Have you ever thought of building an outdoor clay/brick/pizza oven? With your skills you could do it with a bit of research, it would be interesting and should bring in some views, especially if it's a mini series. Don't know if that appeals to you, just an idea. All the best and keep up the great videos. Eric.
Loved this and all the simple but beautiful food,my syle totally. You cannot beat homemade chips. Delighted you have someone in your life to share lifexx
"Cheesy, nutty and herby..." Are you just talking about the pesto? XD I jest, kind of, but in all seriousness, I thoroughly enjoy your knowledge of plant growing and homesteading, your humor, and esp the use of lame puns. If a pun it's lame, is it even a pun? Absolutely fabulous vid. I really like that you share your little homestead with the world. I've learned quite a lot from your channel and much of it can be used here in Texas as well for when I get my own land,. I've been saving up for a long time so hopefully it will happen someday.
Hello from Waterford, the Sunny Southeast of Ireland. I'm really enjoying your videos. A lot of veg growing content I find is based in the U.S. so it's great to get tips from someone growing in the same climate as me. I also really enjoyed seeing you cooking your crops. I have a small urban garden, about 4m by 10m with a greenhouse and I love growing some of my own food. Your garden looks great, it's great to see the progress you're making. Am looking forward to seeing the finished cottage.
Great news that you have found a partner. I loved this video because there was more action and less reporting. You do have a very nice presentation style and have a lovely smile, but I do prefer that we see more of what's happening in your homestead. The meal you drummed up look delicious. Look forward to more of your action videos.
We just love Mossy Bottom we just love gardening 👩🌾 and to hear your knowledge it’s so beautiful and interesting 🤨.We just love Ireland 🇮🇪 it’s our favourite place in the world 🌎.So we will be watching on later something for us to watch after a busy day.GodBless.🇮🇪🇮🇪🤨🤨🇮🇪🇮🇪🇮🇪🇮🇪🇺🇦🇺🇦☮️
Hi, wonderful video. I've been enjoying your work for quite a while now. The gentle way you explain things is inspirational. I hope you love Ireland, I do miss the green myself, not the rain so much. Excellent work, take care.
27:03 replacement for pectin: soaked chia/flaxseeds, 1 part seeds to 4 parts water, they expand and become viscous. Also tried 1 tablespoon of ground stevia leaves only (sold like matcha tea) on 500g of blueberries and it became so sweet it hurts, now using max 2 teaspoons 😅
Forgot to mention: also used lemon juice and a cinnamon stick, but no sugar was needed. I soak the chia at night and stir it in a tall glass jar and close the lid, to be used with its viscous water the next day (don't rinse). They don't need to be cooked, but they were added while it was still hot, flax is stronger, so they might need a little cooking in order to not to be noticed in the jam.
Very inspiring episode. I'm not the best vegetable eater so this really helps me. I had a look on your website shop. If you ever bring out a calendar I would definitely buy it 😊. Thanks from a NZer with 2 Irish grandparents.
Thanks for the video, I like the simplicity! I have a tip for you if you felt like getting rid of the sugar~ you can use fruit concentrate instead, like apple, and just simmer for longer :-) Sophie
It was interesting, thank you. I also make my own jam and regarding to the red or black currant jam you don’t need to add pectin because there is plenty of it already in those berries.
Daniel, you really are a very good cook, make me hungry just watching while you're cooking. Lovely vegetable garden, I am a fan of all your creativity and knowledge about all the different produce. Love your channel
A unique way to add naturally occurring pectin to jam that we use here with blackberries is to include about 10% green berries with the ripe. The green berries have more pectin and the product needs less boiling time and tastes more like fresh fruit. Also, in the US & Canada, if there's more fruit by weight than sugar, it's called fruit preserves; more sugar by weight than fruit, it's jam. Thanks for a bunch of great ideas!
Congrats on your partner! You surely deserve to share this peaceful life with another human being. You talk about Ribena and fresh currants like my late Irish husband. Very sweet.
Great video! When I had my own organic vegetable garden, one of my favorites to plant was beetroot. It is one of the most nutritious vegetables you can grow. The beet tops were delicious sautéed in olive oil with a small amount of salt, pepper and vinegar. I never tried it with butter, but I’m sure I’d like that. Your homestead is perfectly planned. I really appreciate all the tips you share with us.
Jam is my jam! I use the food processor to pulverize my berries! I don't use pectin either (even though I do have some) I leave the lemon seeds and peals in while the jam cooks then pull them when it's as thick as I want. Usually not very long! I'm trying to make it without imported lemons though. Any suggestions?
Brilliant! Thanks for sharing your wisdom and skills. So inspiring to me. -Love the recipes. I’d never seen that beetroot one before. Yum. from Rose Melbourne, Australia
I made pesto one year with a mix of acorn and hazel was interesting to taste acorn makes good bread and other things. I like to explore and mix a harvest with forage and sometimes it works sometimes it doesn't but it is a joy to discover and be an adventuress
I wonder if one could make wine out of red currants... Hmmm... They are known as red wineberries in swedish so there might be something to it. Black currants are called yeah you get the point here
Wow, amazing! I am so jealous! Great episode! I am going to show this episode to my Food Technology students here in Australia. We are learning about food sustainability as, unfortunately, we are the 2nd largest 'food wasters' in the world. Love your channel!
I love Nasturtiums and I make a pesto with them using cashew nuts. The sweetness of the cashews balances out the mustard-like taste of Nasturtium. Definitely give it a try!
I love to thicken the redcurrant juices with arrowroot powder,mixed with water. It makes a delicious mixture for a pie filling or with sponge cake or whatever you like. Perhaps I am telling you what you already know,but I grew up eating blackberries without thickening the juice and it wasn’t so nice. Beetroot chutney is delicious with potatoes .
Go to nordvpn.com/mossybottom to get the two year plan with an exclusive deal PLUS one month free. It’s risk free with NordVPN’s 30 day money back guarantee.
Future episode suggestion...
I'd love a guided tour of your compost system and what happens with everything.
For some reason I'm passionate about composting... Maybe because it completes the cycle and is a wholesome part of the growing adventure!
haaay, ima west coast BC and luvs me some beet green w butter and salt, any veg that way really, maybe a lemon squirt u got this
can substitute orange peel for pectin, think marmalade.....
Love your channel I plant my own veggies we are vegetarian love from south Africa
@@Anonymous-km5pj I love Beats,so how do u cook them?(I always think of them as something I have in a Salad!)
He has a partner! Finally! I was getting worried he'd become a lonely old goose. So happy for Mr. D.! And for someone who cannot cook, the meals he managed to put together looked really tasty. And now he's got someone to share it with! Love is in the air. And in Mossy Bottom!
That's how you get a man's heart - just bloody cook him a good meal 😁
At first I wasn't convinced by his life choices. All I could see were the individual pieces of the puzzle. With the outro of this video, I see his point. The piece, the satisfaction, how it all comes together. I wish him all the best with his lady. Also, try learning to cook. Start simple and it'll be easy. Best of luck!
Remember - being alone doesn't have to mean lonely. Some people love it....!
@@andymccabe6712 Exactly! He may find out that he's happier alone.
@@andymccabe6712 Exactly, I agree. I bet Daniel agrees too because he`s always happy at Mossy Bottom. Wishing him well either way. He`s amazing.
Two small points, Mossy:-
Put HOT jam into HOT sterilised jars, then fit the lid - contraction when cooling will seal the lid on the jar and keep the bugs out...!
Test for a 'set' with a teaspoon of jam on a chilled plate - if it wrinkles after about a minute, it's ready and will set as it cools in the jar....
IMHO nasturtiums are one of the most undervalued plant in the veg patch. The pesto is superb, with more 'bite' than other kinds. The leaves go well in a stir fry as well as a salad mix. The seed pods pickle to make a caper substitute. I have made a very acceptable hot sauce from the flowers as well as using them in salads too.
The leaves are also perfect shape and size to go on a burger bun instead of lettuce. My kids snack on the them straight from the garden
The bumble bees love them too. Funny to see them go all the way inside.
I use my viola odorata leaves to make a tasty tea , then I use the leaves to make green salsa . It's the ideal plant for me because it grows like a weed and has no real insect predators going after it .
Better add that to my "to grow"-list for next year then. Thanks!
Wahey! First comment 😁 love the videos Daniel, I look foreword to every one! Your first videos inspired both myself and my partner to buy our first home in Ireland ( he's from Cork , I'm from London) and now we have a lovely farmhouse in Kerry on just under an acre that we're gradually restoring 😊
That’s cool Alice.
I loved this video, but have to admit my shock when you mentioned garlic as an ingredient in your pesto! The food looks delicious. Thanks for sharing. Here's a cooking tip about spinach - instead of boiling, simply place it in a pot with the water that clings to the leaves after you've washed it. Turn on the heat, stir and viola, cooked spinach without the loss of nutrients that takes place when boiling in abundant amounts of water.
Garlic is a typical ingredient in pesto... Basil, garlic, olive oil, parmesan and pine nuts.
Also it's not viola, it's voilà.
I put garlic in all kinds of things because I LOVE it. Thanks for the great spinach cooking tip!
@@jujubees he doesn’t like it, hence the surprise.
Chill out with the misspelling. Peace✌️
My 28 year old son (and I) enjoy your videos, and this one in particular for your instruction for making "chips". My son grew his first ever vegetable and herb garden this year. And today, when he walked into the kitchen with fresh out of the soil yellow potatoes I knew exactly what we would cook (immediately!) OMG!!! Those were the best fries (chips)! Thank you for sharing recipies with us. You are an inspiration for my son and he learns much from your videos 😀👍
I am thoroughly enjoying the diversification of this channel. Like all things Mossy Bottom it is growing naturally and organically. Looking forward to trying out Spaetzle - and seeing more 'farm to fork' content in the future 😊
We also planted a boat-load of currants (black, white, red, goose, justaberries, rasberries, tayberries, logan berries, honeyberries, blueberries, japanese wineberries, chokeberries). Although the birds strip the blueberries and the similar honeyberries and the red currants.
Black currents, gooseberries are less affected. As are white currants because the birds think they are not ripe yet :).
I think the most interresting things to grow are what you cannot buy in the shop. For me that excludes potatoes and beets and parsnips. But then again, I am not trying to be selfsufficient. The most interresting root vegetable I grew in the past was Salsify. Looks like a parsnip but is entirely different and grows as easy as grass and you cannot buy it in the shop.
Mmmm! Delicious! I'd rather watch this kind of cooking than MasterChef any day of the week! Thanks 🙏
I make nasturtium pesto every year. I tend to use sunflower seeds and hard goats cheese to keep costs down. I freeze it in muffin tray so I it’s super easy to use in a meal. Great way to preserve the spicy leaves. We love it.
I can see it now, young man. The Mossy Bottom Recipe book. Each recipe starting with a quick 'what's the variety' name and how to grow it.
Absolutely loved the cooking video and can't wait to try out the beetroot recipe 😋. Congratulations on your relationship it is so nice to have someone to share it with. When do we meet them?
Daniel - my absolute favourite video so far! What an absolute joy to hear your explanation of the easiest vegetables to grow, and to see you harvest and cook them. Oh and eat them! Lovely to hear about your partner and to see you cook in the cabin. Perhaps I missed a video on how you use power? I can see you have gas, do you have solar? I know you explained about water and the stream previously is there a video about power? Have a lovely day. Best video yet 😊👍🏻.
Always inspired by your videos, living the dream...I grew up on a farm and 40yrs later I still yearn to return to those days, way of life.
I grow perpetual spinach Plant once harvest year after year. Cook By steaming just for 2 minutes. Serve with a knob of butter . Mmm. Lovely
Hi Daniel, have you thought of a brick vault oven in one of your outbuildings? Could cook, veggies, bread and the list is endless for your home produce. Kind regards from Alberton, South Africa!!
Be a great vlog wouldn’t it?
Totally agree, the benefits would be many, not to mention food cooked/baked in that is a whole different flavor
I really love your videos, especially the ones where you talk about what and how to grow in the garden. Additional recipes are only a bonus :) We have a simple household with a decent size of garden in the west of Ireland, county Galway where I've been learning to grow bits and pieces as a pass-time over the past few years. Your videos have been a great help on this journey and I've learned a good deal from you. Love your ever-so-positive energy and wish you all the best for many many more fun and informative videos to come!
First, congrats on having a partner! I'm very happy for you. 2nd, those all looked great - very delicious. I do believe that the closer to mealtime you can pick a food, the more flavor and nutrition. Funny, it's almost august here and today I planted seeds from a heritage tomato and from a red bell pepper. Here in the high desert of southern california, we have 2 growing seasons; early spring, then a break during the terribly hot months of late july and august, then we start again. Starting the seeds indoors during the heat gives me an extra few weeks of growth before we get freezing weather in late november or december. That double cook method looks terrific for taters! The prettier food is, the more we'll eat and yours is gorgeous.
I have been absolutely SWIMMING in currents this year. I have 3 red current bushes and 3 black current bushes. I have a 16 month old baby and I have TOTALLY NEGLECTED all six bushes for three years. No pruning. The grass growing right up through them. And I have more jam and berries than I know what to do with!
I make fruit smoothies with the frozen berries, and frozen ice pops for the kids and their friends when they're over. Big hit. Also fruit leather, which anyone can google. Like fruit wind-ups made at home very easy.
Definitely the easiest. However, I am offering some bushes to a friend who will hopefully take them and tentatively planning to plant some autumn gold raspberries instead for some more variety.
What shocks me always is people buying punnets of currents in the supermarket in Ireland. I mean, what? I will GIVE you some berries free I have that many! And blackberries. Every roadside in Ireland come September will have these for absolute free so long as you do the picking and people BUY them?!
Lovely stuff. Will be growing more next year now I have a baby and I'm at home again, so I am a little new here. Thank you for all the information!
Daniel, you do just fine in the cooking department - and, I agree, there's nothing like eating a meal that you grew yourself! If you ever want to make your jam last longer, like a year, boil those jars and lid assemblies a good long time, take them out of the water, immediately put the boiling jam in them, and close them up right away. Listen carefully for the little "pop" sound from each one, label them, and tuck them away in a cupboard. In January or February, they're an amazing reminder of the summer day you picked them!
Great video, Daniel, thank you so much for sharing! In the South of Germany, Spätzle are also found served pan-fried with grated cheese as well as pan-fried with onions and green beans. Incorporating the beets is a great idea I will try. I love currants dried in cookies, instead of raisins. The parsley-hazelnut combination for pesto sounds delicious.
Try mixing parsley and basil for your next pesto. Getting the best of both worlds.
Daniel! You finally made a video about cooking! Great wee video in your own unique lovely style. You bring such peace and lightness to my heart 😀
Spinach is a good addition to spatzle. Perhaps Daniel has eaten all of his tomatoes, but I would add some of those to my Spanish omelet.
i recently made garlic scape pesto. magnifico!
As I am from Austria, I know Spätzle quite well. We tend to make them with spinach and bath them after cooking in sauces with cheese and/or mushrooms or garlic ones....Since this year I have a swimmingpool of Beets, I will try the red Spätzle! Thank you for that. I already made a lot of Pesto with the Beets and since they have such a distinct flavour I'm experimenting, what suits them best i.e. wich nuts, wich additional herbs. I did find out, that Celeriac greens are a perfect fit for the pink Pesto. Since you don't cook Pesto, its a little bit of a hassle to keep well. Oil is not the safest conservative, I learned. Love your content! 🥰
I make Pesto in batches put then in portion sized plastic pots with tight fitting lids, then freeze them. Still tastes great.💞
moving to Ireland in October from Scotland already bought the house with fitted polytunnel lol, plus apples and plum trees, so hopefully i can keep it all going, and i might lean few thing from your site with luck.
It's so easy to watch your videos all the way till the end you have a good way of being thank you x
Just found your channel, this video is a godsend in my search for a small cottage to buy in the west of Ireland. Plan is to turn it in a small self sufficient home over the years and your advice on what to seek for in a property is brilliant. Can't wait to watch your other videos!
Patreon sub here! Looking forward to another podcast :) but definitely would appreciate more cooking vids! Loved this! Maybe one veg at a time so easier for you filming! Take care 👍 Tracy and Steven
happy for you dear Daniel, God bless, such a relief to see how one's way is making the best for itself... feels happy you are no longer alone
That was a fantastic video Daniel, I could tell you put a lot of time into it, so thank you, very informative and inspirational. Glad you have someone special in your life now, she's a very lucky woman.
Hi, I came across your channel by chance. Just tried the Spanish omelette as I was curious, the only thing I added was a tiny bit of grated cheese just before it was done. It is just a delicious and very easy to prepare vegetarian meal!
one of my fav videos. i think its very niceto see variety in youtube channels and yet keep the values and mission. well done!
Wonderful! I love the way you cook - fresh and simple. And so beautiful. How can it not be delicious with those ingredients. What a terrific way to live, and now someone to share it all with. Lovely!
Another brilliant video Daniel! I will definitely be trying some of your recipes. That was quite the mitt full of chives you cut into your omlette... encourages me to not be so sparing when I use it in some recipes. So delighted to see how established you've become on your small holding and a big congrats on your new relationship!
Here's another idea...When I've made pesto I freeze some in an ice cube tray then pop them out into a container and back into the freezer for easy small portions.
I used to do that as well but then got lazy and just froze small blobs on a small tray, spatula them off and pop them into a freezer bag. Easier clean up and they thaw a bit faster if you don't make the blobs too thick.
It is wonderful to see all you have made from your garden!
If you don't want to buy vegan cheez (as it can be pretty expensive), you can use a heaping tablespoon or two of nutritional yeast - it's super yummy, very healthy and gives it a nice cheesy flavour!
Pesto can be done with any greens really, carrot top greens and walntus in one of my favourites to make.
Also, if you add the pectin to your jam first and the sugar at the end , you'll find you'll need way less sugar. Sugar looses it's sweetness the longer it is boiled.
@@theclumsyprepper interesting! Maybe it's the brand that makes the difference?
It's an umami flavour. Wondering if it's possibly like coriander in that some people will taste it differently? 🤔
@@Sky-Child yep - that's the most likely explanation....!
Interesting. I never knew that about sugar.
Ever contemplated making your pesto with a half & half mix of the basil and parsley? Could very well give you the best of both worlds! Wonder how it would pair with a nice bit of bread as well.
I'm growing Thai basil and it is absolutely wonderful. It has the aroma of anis and liquorish and taste amazing :)
First year for us to grow thai basil. So different from the Italian one! Very hard stems and leaves, smaller leaves, gorgeous flowers, and like you said, the taste of anise and licorice. What do you make with it?
Ive never heard if it but it sounds wonderful. I will check into getting some. Thank you!
Very enjoyable video, Daniel. Congratulations on having a partner to share life with at Mossy Bottom.🎉
Also, Moss is such a good boy for waiting patiently outside the kitchen door for an opportunity to taste the food!!
Love the channel!
Awesome that you have someone to share your permy oasis with.
Motivation of like minded ppl is a continuous reward
From the garden, under the tap and into your gob in under an hour. Champion😄👍💕.
I have just made some peach jam and I put a generous quantity of lin seeds as thicking agent, it works!
Thank you again for your video, love and peace from Tuscany
As you might guess from my name I am Italian, and if I can give you a recommendation, I’d try to make risotto with pesto. You will quickly realize that it’s an amazing way to eat pesto. Add it at the very end so that the basil doesn’t cook. Also try making the exact same recipe with arugula in spring for a very different yet amazing flavor. Use hazelnuts or walnuts on that as well.
Regarding parsley pesto, in northern italy we make some sort of that by mixing parsley, old bread let sit in vinegar, anchovies and boiled eggs. Mix chunky or creamy as you prefer. You will thank me for this. It is usually eaten like that on bread or as a side to any kind of boiled meat, for whenever you have that special meal. You need to accompany it with a nice red Italian wine like Dolcetto or Nebbiolo, if you can find a bottle
If I may, I’d like a quick lesson on how to propagate currants. Do you do it in the fall or in the spring?
Just stick hardwood cuttings in the soil in November. About 20 cm.
Love this idea for risotto!
@@yallowhill thank you for the advice. Can they stay outside all winter long or should I put them in pots and keep them indoors during the first winter?
@@belwynne1386 I learned about it when I lived in the US and we went to a fancy little restaurant in the city. They had it on the menu and it absolutely surprised me. But my wife wanted to try it and she liked it, so one day she made it at home as well and I have to admit that now it’s my favorite pesto dish 😂
Currants are very frost hardy. No need to bring them in
Salutations Daniel, Moss (and all the lovely creatures) and Congrats on finding a partner, I wish you both every happiness. I've been cooking for 58 years now and try to be frugal, adaptive and resourceful and, if you don't mind, I have a few tips.
1) since you're not growing lemons (I'm in Mexico here we grow citrus). you can stretch the lemon flavor of things by removing the outermost zest of the citrus and using it along with the juice in any recipe. It has a very citrusy flavor and improves anything you put it in. (for long term storage mix it with an equal quantity of sugar. It's shelf stable but to stretch it out even longer, freeze or refridgerate)
2) Pectin. when I need more pectin in a dish I use a just ripe (or slightly underripe) fruit. Apple or Pear is (are?) great.
3) Hazelnut(or any nut) Cookies with jam (Linzertorte) Most recipes for this are a disaster with too much flour. Grind 2 cups nuts coarsley, mix in 1 cup of flour, 1 tsp Salt, sugar to taste @ 1/4 cup, 110g soft butter I egg yolk and half the white (the other half white is for the egg wash) spice (nutmeg cinnamon allspice ginger whatever you like) some citrus zest (shades of 1) } combine til the dough can be formed in balls. make an indentation and fill with jam and paint with eggwash. bake 180C 350F oven til golden @ 10-12 minutes....
Best wishes JIM Oaxaca
Great video! 👍 Those pestos look delish 😋… I’d be tempted to try it with both basil & parsley together. The veggie beds are looking very abundant btw!
Loved this video. Well done! Great to see how you use all the produce you grow.
This was awesome I make clothes pin cookies with red current jam in the center actually a 150 year old recipe from my great grandmother from Galway she brought this from Ireland 🇮🇪 when she immigrated to America 🇺🇸 my favorite cookie I usually make every Christmas
I love following your progress, lovely food, you look well for it too, though your partner might take some credit for that too.
Use the plate trick, to flip your omelette over, leaving both sides equally cooked, saving any need for a grill.
Keep it up mate, you're doing amazing.
Moomins4life 👌
well cooked! I see "Quality control" stands by (Mossy). I never pre-cook spinach as it wilts so quickly, only problem when doing that is the volume
There's nothing like cooking your own food there's no comparison
Nice video 👍
Great video as usual, very interesting. Everything you grow looks so healthy!
I noticed that you said you don't have an oven.
Have you ever thought of building an outdoor clay/brick/pizza oven? With your skills you could do it with a bit of research, it would be interesting and should bring in some views, especially if it's a mini series.
Don't know if that appeals to you, just an idea.
All the best and keep up the great videos.
Eric.
Loved this and all the simple but beautiful food,my syle totally. You cannot beat homemade chips. Delighted you have someone in your life to share lifexx
You had me at "easy to make seasonal food with no fancy ingredients"!
"Cheesy, nutty and herby..." Are you just talking about the pesto? XD I jest, kind of, but in all seriousness, I thoroughly enjoy your knowledge of plant growing and homesteading, your humor, and esp the use of lame puns. If a pun it's lame, is it even a pun? Absolutely fabulous vid. I really like that you share your little homestead with the world. I've learned quite a lot from your channel and much of it can be used here in Texas as well for when I get my own land,. I've been saving up for a long time so hopefully it will happen someday.
Hello from Waterford, the Sunny Southeast of Ireland. I'm really enjoying your videos. A lot of veg growing content I find is based in the U.S. so it's great to get tips from someone growing in the same climate as me. I also really enjoyed seeing you cooking your crops. I have a small urban garden, about 4m by 10m with a greenhouse and I love growing some of my own food. Your garden looks great, it's great to see the progress you're making. Am looking forward to seeing the finished cottage.
Great news that you have found a partner. I loved this video because there was more action and less reporting. You do have a very nice presentation style and have a lovely smile, but I do prefer that we see more of what's happening in your homestead. The meal you drummed up look delicious. Look forward to more of your action videos.
Loved this, thank you. It's always so helpful to see ideas for using home grown foods. Hazel nuts for pesto sounds good and sensible xxx
I enjoyed,your cooking skills and dishes+ jam.😋 That omlette and fries made my mouth water.Thanks for sharing.
We just love Mossy Bottom we just love gardening 👩🌾 and to hear your knowledge it’s so beautiful and interesting 🤨.We just love Ireland 🇮🇪 it’s our favourite place in the world 🌎.So we will be watching on later something for us to watch after a busy day.GodBless.🇮🇪🇮🇪🤨🤨🇮🇪🇮🇪🇮🇪🇮🇪🇺🇦🇺🇦☮️
Hi, wonderful video. I've been enjoying your work for quite a while now. The gentle way you explain things is inspirational. I hope you love Ireland, I do miss the green myself, not the rain so much. Excellent work, take care.
My favorite video..I just really enjoyed seeing the results of all your hard work.
27:03 replacement for pectin: soaked chia/flaxseeds, 1 part seeds to 4 parts water, they expand and become viscous.
Also tried 1 tablespoon of ground stevia leaves only (sold like matcha tea) on 500g of blueberries and it became so sweet it hurts, now using max 2 teaspoons 😅
Forgot to mention: also used lemon juice and a cinnamon stick, but no sugar was needed. I soak the chia at night and stir it in a tall glass jar and close the lid, to be used with its viscous water the next day (don't rinse).
They don't need to be cooked, but they were added while it was still hot, flax is stronger, so they might need a little cooking in order to not to be noticed in the jam.
I think I asked for your spaetzle recipe a while back so thanks for that. I'm fond of beetroot and borscht is probably one of my favourite meals.
Very inspiring episode. I'm not the best vegetable eater so this really helps me. I had a look on your website shop. If you ever bring out a calendar I would definitely buy it 😊. Thanks from a NZer with 2 Irish grandparents.
Your chips are the way our grandparents used to make French fries here in the states. There’s no comparison to the frozen ones now.
Always look forward to your informative videos, you have done wonders to the place
You sure cooked a nice spread, there! 😎The omelette looks especially wonderful.
Glad to see black currants on the list. Very easy to grow and fun to pick and make jam with.
Easy to make liqeur too.
Thanks for the video, I like the simplicity! I have a tip for you if you felt like getting rid of the sugar~ you can use fruit concentrate instead, like apple, and just simmer for longer :-) Sophie
It was interesting, thank you. I also make my own jam and regarding to the red or black currant jam you don’t need to add pectin because there is plenty of it already in those berries.
Lovely video, thanks. When I make Spanish Tortilla I use a plate to turn it over and then cook on the other side, if you get what I mean!
Daniel, you really are a very good cook, make me hungry just watching while you're cooking.
Lovely vegetable garden, I am a fan of all your creativity and knowledge about all the different produce. Love your channel
A unique way to add naturally occurring pectin to jam that we use here with blackberries is to include about 10% green berries with the ripe. The green berries have more pectin and the product needs less boiling time and tastes more like fresh fruit. Also, in the US & Canada, if there's more fruit by weight than sugar, it's called fruit preserves; more sugar by weight than fruit, it's jam. Thanks for a bunch of great ideas!
Congrats on your partner! You surely deserve to share this peaceful life with another human being. You talk about Ribena and fresh currants like my late Irish husband. Very sweet.
Great video! When I had my own organic vegetable garden, one of my favorites to plant was beetroot. It is one of the most nutritious vegetables you can grow. The beet tops were delicious sautéed in olive oil with a small amount of salt, pepper and vinegar. I never tried it with butter, but I’m sure I’d like that. Your homestead is perfectly planned. I really appreciate all the tips you share with us.
your garden looks so good
Great vídeo! Thanks! Beet-soup, is one of my favorite vegetarian recipes but your beet-spaetzel looks good too.
This is great. Thanks for making it all seem so possible.
Jam is my jam! I use the food processor to pulverize my berries! I don't use pectin either (even though I do have some) I leave the lemon seeds and peals in while the jam cooks then pull them when it's as thick as I want. Usually not very long!
I'm trying to make it without imported lemons though. Any suggestions?
Brilliant!
Thanks for sharing your wisdom and skills. So inspiring to me.
-Love the recipes. I’d never seen that beetroot one before. Yum.
from
Rose
Melbourne, Australia
I'm going to watch the rest of this later as I want to see how you make pesto but I have eaten nasturtium leaves and flowers in salads!
That all looks delicious, I’m always looking for recipes to use up the beetroot , lovely
Great video, I really appreciate the simple meals too so this was very refreshing to watch.
Your homestead has come along so far! Amazing to watch the journey.
I made pesto one year with a mix of acorn and hazel was interesting to taste acorn makes good bread and other things. I like to explore and mix a harvest with forage and sometimes it works sometimes it doesn't but it is a joy to discover and be an adventuress
Thank you for showing me how to make spaetzle.
Says he's not much of a cook but with out using words his cooking says that he's a top notch chef!
I wonder if one could make wine out of red currants... Hmmm... They are known as red wineberries in swedish so there might be something to it. Black currants are called yeah you get the point here
Wow, amazing! I am so jealous! Great episode! I am going to show this episode to my Food Technology students here in Australia. We are learning about food sustainability as, unfortunately, we are the 2nd largest 'food wasters' in the world. Love your channel!
I love Nasturtiums and I make a pesto with them using cashew nuts. The sweetness of the cashews balances out the mustard-like taste of Nasturtium. Definitely give it a try!
I love to thicken the redcurrant juices with arrowroot powder,mixed with water. It makes a delicious mixture for a pie filling or with sponge cake or whatever you like.
Perhaps I am telling you what you already know,but I grew up eating blackberries without thickening the juice and it wasn’t so nice.
Beetroot chutney is delicious with potatoes .
I've been waiting for this type of video for so long and it did not disappoint! So happy you have a partner too!
I just made a batch of nasturtium and rocket pesto. If you like a peppery taste you should try it. Your veg are looking great.
Very happy about your news on a partner bright blessings to you both and to your animals
Absolutely delightful ... thank you so very much ... simply marvellous !!!
That was quite inspiring. Thank you!
Where I live, in the SE interior of BC, Canada, my five easiest foods to grow are: potatoes, squash, beans, carrots, and all kinds of berries.