Amazing Off-grid Kitchen in My Tiny House

[@rubygray7749]

Those falafel look superb! I'm wondering why you said you can't grow fava beans there!! They're about the hardiest, most productive vegetable to grow. They can be sown in autumn and will survive through the cold of winter, to take off from their established roots in spring. Or sow them in spring, and they will crop a little later. We call them broad beans. I grew 100 plants last year. They cropped for many weeks. I ate them fresh, shared some, and pressure canned many jars of them for winter. A superb contribution to a self sufficient garden. They provide a huge quantity of protein for virtually no effort. Plus lots of bulky nitrogenous garden mulch.

[@HardcoreSustainable]

I've tried to grow them before and got minimal harvest from them. They need a longer cool season than we get here. I wish it was easier to grow them. Maybe there are varieties you can grow in warmer climates because if they grow them in Egypt you must be able to grow them in warmer climes. Looking it up it on the internets, they can only survive down to -10C, which is balmy for our climate. Probably won't overwinter here. Maybe that's why.

[@rubygray7749]

@@HardcoreSustainable What a shame! I'm at 41° south, and they grow perfectly here. Your location seems to have a much wilder swing between seasons, although I think you're at an equivalent latitude?

[@rubygray7749]

@@HardcoreSustainable The Egyptian variety is a very small bean, called ful medames. Also known as field beans, horse beans or tic beans. Perhaps you could try those? I'm growing some of these, plus a gigantic seeded heritage variety this year, in different isolated areas, so I can keep true seed from both.

[@HardcoreSustainable]

@@rubygray7749 yes we are close to that latitude, but we do get some large swings between seasons. 40.31.

[@HardcoreSustainable]

@@rubygray7749 I think I grew Broad Windsor, which definitely seemed like a cooler climate bean. I looked into info on the Egyptian variety and the growing conditions and can't find anything. All the KZbin vids are about European varieties that like cooler climates.

[@guysview]

I volunteered at a historic site for years and that is where I learned hearth cooking and a wood fired brick oven.

[@thelandofmint]

My kitchen is tinier than yours but I cook great food too and ferment a lot, jars and jars of sauerkraut, kimchi, carrots, kombucha, milk kefir, water kefir, sourdough I made myself two years ago, etc...I moved from London UK to the mountains in central Italy over ten years ago, bought a very small old stone house, grow my food, keep chickens, barter with local small organic farms, etc..I don't have a car or central heating or hot running water or any electronic gadgets, just my trusty wood stove for cooking and heating, etc..by the way, If I were you, I'd paint that kitchen cabinet a bright colour...my small house , windows, doors and furniture, are painted either mustard yellow or vivid green😀😘

[@HardcoreSustainable]

You should have a KZbin channel. I'd watch it. You sound like you live a cool life. And Italy sounds amazing. There's so much more of a local food culture in Italy. I would like to do some pigmented natural paint on my interior, but I don't think I'll paint the cabinets. I think the natural plaster is too dark a color and I'd like to brighten things up.

[@thelandofmint]

@@HardcoreSustainable hi, thank you very much. Yes, I'd like to have a KZbin channel but I don't have a computer anymore and my mobile phone which I use now is very old and have a limited access to internet...if I can afford a new phone with a good camera, I certainly would start one..for the time being I have no income whatsoever! I know it sounds unreal to people but where I live it's possible, hard, very hard but for now I eat like a queen, which is very important to me, all organic and local: raw cheeses, raw milk, fresh sardines, fresh eggs from my own chickens, veggies from my garden, tons of abandoned fruit trees, and local meats..anyway, soon I'll start selling eggs and I'm hoping to make a bit to buy a phone, we shall see. Have a wonderful day and keep inspiring👏😘 (oh, and I use organic toxic-free paint because I'm allergic to all chemicals😳

[@Adnancorner]

You are a very interesting personality. Lovely ❤️

[@HardcoreSustainable]

Thank you!

[@learningtoyoutube9033]

Paradise kitchen 😍

[@sharynhughes1061]

Hi. Great to see what your doing. Interesting 👌😀🎉🎶

[@kabrinaquintana4464]

never heard of an eating co op either, new subbie !

[@brucesannino6181]

An odd thing that happened almost forty years ago came to mind while watching your video. My boat was hauled out and I was working on it in a mostly deserted boat yard. A woman walked over to talk. She said her husband was looking at boats with a broker and that she wasn't much interested in boats. Then she said she'd been watching me and she said she noticed I work very carefully, that I was very meticulous. Then very off handed, she said, 'You must live alone.' Going out to sea for much of my life I'm very familiar with living in small spaces, practicing thrift with all things and thinking outside the box while living in a box. We can't reduce our consumption while living in a beach resort. It's back to West Virginia and living small while in fact living very large.

[@kabrinaquintana4464]

I never heard of dancing rabbit eco village.. so I looked it up, wow only 3 hours away from me (Kansas City) ...learn something new everyday. great video!

[@HardcoreSustainable]

A great reason to come visit! We have tours every other Saturday at 1, April-October. Check on the website.

[@isarose3136]

Thanks for this! You answered a couple of my questions-about when drought means you need more water (county water available) and that propane is OK. I like your root cellar too!

[@RVBadlands2015]

The food looks great.

[@CairnOfDunnCroftPermaculture]

I'm really hoping you manage to build your cob cooker this year, mostly because I'm planning one myself. Mine will be relatively simple, with an oven, cooktop and water heater.

[@HardcoreSustainable]

That sounds like a good plan. Maybe I can start on it and build in stages. I'm going to have to source some urbanite broken concrete for the foundation first.

[@CairnOfDunnCroftPermaculture]

@@HardcoreSustainable looking forward to it!

[@Cheese-wb9tw]

Great Tour!

[@HardcoreSustainable]

Glad you liked it!

[@mikeycbaby]

As usual, great content 👍🏽 Plus sent you a little kickback.

[@HardcoreSustainable]

Thank you! I'm glad you liked the video. And thanks for the contribution!

[@Reinolds_Recipes]

Great video! Going to try this :) thank you again for sharing, new subscriber here ❤️🥰

[@HardcoreSustainable]

Welcome and thanks! You have a cool channel. Is that specifically for munchies after getting stoned? Or is that just a play on the slang term? Seems like legit baking.

[@chelseamurphy6468]

Hey! Love the channel. I was wondering if you had any advice on how to design for heavy use in a naturally plastered/earthen floor kitchen? I noticed it looks like you have tile on the ground? Current plan was to tile around heavy splash zones but would love to hear from someone with experience.

[@HardcoreSustainable]

Yep, that's what I did. If you watch the other videos I have on redoing my earthen floor, you'll see I tile the heavy traffic and kitchen areas. That makes the kitchen floor easier to clean up. I also linseed oiled the earthen plaster walls behind the kitchen sink backsplash to make them easier to clean and prevent them just being washed away.

[@guysview]

I made a scratch built wood fired brick bake oven. Could have been made out of cobb.

[@HardcoreSustainable]

Yep, I have a video coming up about a cob oven build I helped with over last winter. Definitely is easier to make the oven out of cob, but brick is a longer term endeavor. As long as the cob is protected though, it will last a long time.

[@tracyvernon9467]

I have to say ,it's been a few years since I made any wine, looks good. I'm interested to know what kind of meals you cook in your kitchen.

[@HardcoreSustainable]

Anything you can think of. I make Indian, Thai, Chinese, Italian, Mexican, Middle Eastern. I bake my own bread, make my own cheese, make pizza, homemade pasta. I also can a lot of my garden harvest.

[@tracyvernon9467]

@@HardcoreSustainable sounds great and I love homemade bread, its good to experiment with different herbs and flavours etc. Do you include meat with your meals or is it pretty much what you can get your hands on?

[@HardcoreSustainable]

@@tracyvernon9467 I rarely eat meat. I'm not a fan of red meat. Never have been. I have had venison in the past when someone hunted it locally. I sometimes eat wild rabbit, fish I've caught, and occasionally bacon or other pork products I get from some of the farmers here at DR. I used to raise meat chickens but haven't for several years. I love chicken, but only will eat it sometimes if I go out to a restaurant.

[@tracyvernon9467]

@@HardcoreSustainable I did wonder as you grow so much produce, I also don't eat that much meat ,I have been intolerant to milk for a number of years and actually went vegan for 6 months last year, although I mostly eat chicken and turkey in small amounts ,but mostly lots of vegetables as i really do enjoy them more. Rarely beef or lamb as it's not good for the planet.

[@rubygray7749]

@@tracyvernon9467 Pasture raised beef and lamb farming is about the very best thing you can do for this planet. Don't fall for the elitist hype that wants to destroy all livestock farming.

[@introvertedoutdoorsman2856]

👍

[@guysview]

I also learned blacksmithing there. Then I built a bs shop at home.

[@powderpuff6078]

You are so handsome.

[@HardcoreSustainable]

thank you!

[@Adnancorner]

Do you use Insta ?

[@HardcoreSustainable]

Hardcore Sustainable is on instagram. look it up.