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we are getting closer towards summer, I've

1:01

started working some recipes in. And

1:03

we've come up with a lot of cool ones. Honestly, I

1:05

have to give most of the credit to my girlfriend because

1:08

she's come up with some really fun recipes with some of

1:10

the excess that I've been growing.

1:12

This year, I had a ton of

1:14

crazy carrot success. Oh, yeah. Like easily

1:16

my best carrot year ever. Probably about

1:18

200 to 250 beautiful carrots. You

1:21

had them over a pretty long time this year, I

1:24

feel like. Two or three months, I would say. Just

1:26

pulled nearly all of them last

1:28

week. Okay. So the question

1:30

is, when you have that many carrots, what

1:33

are you supposed to do? Like roast carrots,

1:35

sure. But I'll share one right out the

1:37

gate that I think you might like because it feels

1:40

like it's a little up your Bulgarian alley, although

1:42

I don't think it's a Bulgarian recipe. We might

1:44

take credit. You might take credit, yeah. And you

1:46

know what? It's all good. So

1:48

here's what you end

1:51

up doing. You take the carrots, you peel.

1:54

Just a light peel. You just don't want the skin on. Yeah. So

1:57

just a little bit of the dirtiness. So you peel. take

2:00

a mandolin, right, on a pretty thin setting,

2:02

like almost the thinnest you can do. Okay.

2:04

Wear a cut-proof glove for sure because you're

2:07

doing this in a weird way and you're

2:09

actually mandolin-ing it lengthwise. Oh,

2:11

ribbons. You're creating ribbons, right, and

2:13

you're creating like relatively thin ribbons.

2:15

So the salad's

2:17

bulk is literally just carrots. Okay.

2:20

There's no other vegetable added, which

2:22

sounds crazy, right, but it

2:24

works when you ribbonify them because then you get

2:26

a different texture. It's not always a crazy crunch.

2:28

It's like a thin crunch. Yeah, that's true. It's

2:30

more delicate. So here's what you do then. You

2:33

go a sort of honey mustard

2:35

style vinaigrette, maybe just a mustard

2:37

vinaigrette. You do black sesame

2:39

seeds. You do sesame oil.

2:42

And then what my girlfriend, so that was the base recipe, but

2:44

what my girlfriend did is she added chopped

2:47

peanuts to tie it up a little bit.

2:49

And then you get a crunch crunch, but one crunch is

2:52

a bit more fatty with peanuts and one crunch is a

2:54

bit more vegetal. And that sounds

2:56

amazing. We'll slam this salad. I mean, we

2:58

will slam it. Like on my plate, it'll

3:00

be half that and half whatever the hell

3:02

else we're eating. And you're happy. And I'm

3:04

stoked. I mean, it's a really, really tasty

3:06

salad. So that's something that we've done. I

3:08

don't know what you've been cooking up lately.

3:10

One thing that I finally tried, speaking of

3:13

carrots, because like every, every

3:15

time Kevin or I post

3:17

anything about carrots and

3:20

they're like, oh, did you know you can

3:22

eat the tops? Did you know you could eat the tops? You

3:24

can make carrot top, pesto, carrot top, pesto, this and that. So

3:26

we started like giving them to the chicken say like, we're not

3:28

wasting them. Like they're going somewhere. But finally I was like, you

3:30

know what? I'm going to try this carrot top pesto. I'm going

3:32

to do it. I'm going to do it with garlic scapes. And

3:35

it was actually really good. Yeah. It was

3:37

really, really good. So pesto, when

3:40

you think of it, you think of like basil,

3:42

right? But pesto just means to like pound something

3:44

in like a mortar and pestle. Pesto. Yeah. So

3:48

it doesn't even need basil. So, but I

3:50

put basil, I put carrot tops, I put

3:52

pistachios, garlic scape, olive oil and

3:54

salt, and it was incredible. So you cut

3:56

in a little of the carrots, but basil

3:58

still in it. It's

4:01

mostly carrot top. Oh, it was. Like it

4:03

was probably 80% carrot top. Okay. And

4:05

it was actually phenomenal It tasted

4:07

kind of like carrot. Yeah, like reminiscent of carrot.

4:09

A little hint. Yeah, like it was there, but

4:12

you couldn't find it But

4:15

it was good. I would highly encourage and recommend it

4:18

The other thing that I love doing every summer I

4:20

look forward to is to start making some of like

4:22

the Bulgarian stuff that I grew up eating. Yeah, so

4:25

that would be things like kepa,

4:27

which is basically like

4:29

a roasted pepper

4:31

and vegetable spread. So

4:34

I roast eggplants, peppers, and

4:36

I chopped them up with fresh tomatoes, parsley,

4:38

olive oil. Oh man. It's so good. You

4:40

gave me that last year. Yeah, that sounds

4:42

so good. You know the other thing you

4:45

gave me that I've adapted. I took

4:47

a Bulgarian version, the one you gave me and

4:50

we've done some weird stuff with it. Maybe we

4:52

Americanized it a little bit, but it was your

4:54

Bulgarian potato salad. Oh, yeah.

4:56

Where you basically peel and really

4:58

rough chunk the potatoes out. Yeah,

5:00

they're pretty, they're still like almost

5:03

quartered, I guess I would say. Yeah, they can be pretty

5:05

big. And then what

5:07

we did is you boil

5:09

them, right? You kind of rough them up a

5:12

little bit. You throw it in with some spice.

5:14

What spices you use in yours? I

5:17

usually, man, I just blanked

5:19

on it. I

5:21

can't even remember how to make it. Dill is a

5:23

common one. Yeah, dill is a common one. So what

5:25

we did is we went dill,

5:27

I think probably some salt, pepper. Yeah, but

5:30

what we wanted that we felt that

5:32

we were missing, at least from your recipe, which was also

5:34

very good, by the way, was I wanted

5:36

a little bit of acidity. So we did pickled red onions

5:38

in it. Oh, okay. And we threw

5:41

just a tiny little bit of

5:44

I think like an avocado mayo in there. Just

5:46

a tiny little bit, just to like give

5:48

a film almost. Yeah. And then

5:50

yeah, whatever fresh herbs, so like cut some fresh

5:52

dill or some savory or some oregano or whatever.

5:55

And you throw that on the side of like

5:57

a piece of fish or something like that. That

6:00

was a great summer classic for us. Because then you

6:02

serve that one cold, and it stores really well. So

6:04

something about serving it cold, it's like, it's basic. Because to me,

6:07

I got to be honest,

6:09

my hot take, like American potato

6:11

salad, trash. That's a trash, it's

6:14

a trash product, and no one should like it,

6:16

when you know how to make a fresh potato

6:18

salad. And so that's what we, that's

6:20

what we would do. I guess the, I just remembered

6:22

kind of the basics. It's olive oil, vinegar, like

6:25

chopped up Kalamata olives, out of all of it.

6:27

And like parsley, salt, and you could do that

6:29

hot, like while the potato's hot, or you could

6:31

do it cold. Either way, it's delicious. Yeah, so

6:33

that's what we felt. Yeah, yeah, yeah. We felt

6:36

yours was missing. And you

6:38

know, no offense, Bulgarian. Sorry, you know, it was

6:40

just. I don't even know if it's Bulgarian. We

6:42

Filipino'd it up a little bit, let's say. We

6:44

threw some pickled onions and some mayo. I like

6:46

that, that sounds great. It's good. But yeah, just

6:48

finding ways to make do with surplus, because

6:50

we're gonna have a lot of potatoes actually coming soon. So I

6:53

wanted to resurrect some recipes

6:55

I actually had to use a lot during 2019,

6:58

during my survival challenge. Oh. So

7:00

there's a few that I loved.

7:02

And one was, I

7:04

don't think I'll do it the exact same way, but

7:06

it was a Grunian potato pancake. And

7:09

so I went out to the ocean and

7:11

foraged for all these fish, right? The Grunian

7:13

run. The Grunian run, they spawn on the

7:15

beach. And then I cooked

7:17

them up, and then mashed them into

7:19

potatoes with like a little bit of

7:21

olive oil. And it was actually

7:23

pretty good. Yeah. Now, I

7:26

just want to try a straight up smashed potato again. It's been

7:28

a while since I've done that. I want to

7:30

try chips. Actually making your

7:32

own potato chips with a mandolin is pretty easy. If

7:35

you get like a spray oil. Yeah. So

7:37

just you mandolin them, right? You do a

7:39

spray oil and you like sprinkle over some

7:41

seasonings and then you just bake. And

7:44

you can eat a whole potato like that. You barely

7:46

put any oil on it at all. So it's basically

7:48

like a baked potato. Yeah. Right? So to me, that's a

7:50

big win. Yeah. I mean, one thing that I think

7:52

we both need help on is what to do with

7:54

all these eggs. Yeah. You think we're

7:56

getting a... Oh my God. Both a little overloaded in

7:59

eggs. One of my favorite things to do. last summer

8:01

was eggs and purgatory, which is where

8:03

you take some fresh tomatoes and you start

8:05

stewing them in some like olive oil, get there

8:07

on a little bit of hot pepper, and you

8:09

just poach your eggs directly in

8:11

that tomato sort of deliciousness. What

8:14

I've learned from you on that is don't

8:16

call it anything because if you do eggs

8:18

plus tomatoes, everyone says you're stealing your eggs.

8:20

Don't claim any nation. Don't claim any nation

8:22

on that. Yeah, don't, everyone's like, it's chachuca.

8:24

No, yeah, it's tomatoes and eggs, okay? Like,

8:26

I'm not, I invented it. Nobody else has

8:29

ever made it before. Let's just relax. But

8:31

yeah, no, I think the thing that I was

8:33

surprised you hadn't been on, because you're a very

8:35

practically minded cook, is like you

8:38

were never on the frittata game until recently. No,

8:40

I wasn't. And that's the easiest way to kill

8:42

a dozen eggs. Easy, easy, easy. And

8:44

you get a lot of protein and fats out of it, which is, you know, I'm

8:46

trying to eat some more of that. So a lot of

8:49

different recipes, epic homesteading. We're

8:51

gonna be doing more cooking episodes. Those of you

8:53

who watch will make more entertaining ones,

8:55

will make better ones. Some of the ones we've made

8:58

aren't that good. They're a little too weird, we get

9:00

it. We're gonna make more common recipes. Recipes

9:03

for the people. Recipes for the people, not

9:05

just freaky garden frittata and, you know, whatever.

9:07

But anyways, been fun, Jacques. More to come

9:09

with Jacques this season. You can check his

9:11

channel out, Jacques in the Garden. Good

9:14

luck in the garden and keep on growing. One

9:17

of the best ways to learn about the garden is

9:20

in the garden. And that is why

9:22

I've put together three different books over

9:24

the last few years. The first, Field

9:26

Guide to Urban Gardening, a complete beginner's

9:28

guide on how to grow plants. The

9:30

second is called Grow Bag Gardening, which

9:32

is my exploration into one of my

9:35

favorite methods, using these grow bags, these

9:37

reusable felt pots to grow plants. And

9:39

then finally, Epic Homesteading, a

9:41

study and an exploration on

9:44

my way of sustainable living in

9:46

a normal suburban home. You

9:48

can check all of those books

9:50

out on our store at shop.epicgardening.com.

9:55

When Inanna grew. In

10:10

case we haven't met, I'm Dino Colombo. I

10:12

represent people hurt by a truck. It's what

10:15

we do every day. Navigating

10:17

the law can be tough, but we're

10:19

tougher. Let us handle the fight. Hurt

10:21

by a truck? Call Colombo Law.