I grew the Oyster Plant - Black Salsify

[@allen8iluminada]

So much talent in one person! Siloe, you are an excellent CHEF, INTERIOR DECORATOR, MASTER GARDENER, MASTER PAINTER, TEACHER, FASHIONISTA, STORY TELLER,..... and many, many more! I am in owe of you! Never stop showing us, please. LOVE. July 17, 2023

[@llswink]

I grew the white salsify in in California and the seeds from it took over my world. The seed heads were like giant bronzed dandelion heads and quite alluring in the evening sunlight. I pulled them up for 4 years before I finally eradicated them. That said, you have convinced me that the black salsify is worth the extra effort to keep spent blooms cut off as they come on. I ordered these seeds this morning! I will be diligent this time.

[@suburbanhomestead]

Yes, if you don't want them spread all over make sure to harvest them before they flower. They do have beautiful blooms though. I think they don't take over the land here because the groundhog doesn't let that happen. :-)

[@CADEmade]

Another outstanding and inspiring video! You’re a master at the story telling and bring the unknown to the surface naturally and fully. Thank you for the journey. Be well until next time.

[@suburbanhomestead]

Glad to see you here my friend! It’s nice that you appreciate the journey. See you around.

[@SdW.8]

Thank you so much for this ingredient, tool, cooking and history lesson. You concentrated so much information into a beautiful video. Thank you for all you do and all you are! Much love from the Midwest US 💖

[@EstrellaReynoso]

Beautiful video as always! I will give this variety a try... I will also love to watch a video where you talk about all your beautiful dishes and bowls, I'm guessing some of them are antiques and/or trifted... would also love to know a bit of the history of your pink house... saludos desde Baja, México!

[@suburbanhomestead]

I'm glad you have enjoyed the video including the details. I got most of the dishes in a flea market for very little. I love a bargain. Maybe in the future I will do a full house tour, but I'm not sure most subscribers want to see non-garden videos.

[@sidetomainhustle1691]

Your artistry always leave me inspired to be more creative in the garden...and in life💚

[@idzneha]

Your cooking style is very similar to South Indian cooking with usage of yucca, turmeric and coconut milk. I've seen yucca in indian stores although I've never tried it myself. Sometimes I wonder if our ancestors were meeting each other and sharing their cooking tips and ingredients with each other. How wonderful to even imagine!! Good video 😊

[@joannbaumann4028]

I had to order the seeds! Yes, will be doing that recipe. Will be inviting our dear Portuguese-Brazilian family friend. I already know where to get the palm oil.

[@isa5671]

Cara seu conteúdo é incrível, é lindo, é cheio de amor!! Me dói saber que o KZbin não te valorisa como criador de conteúdo de qualidade, espero que mais pessoas achem o tesouro que é seu canal e sua arte. Beijos da brasileira que queria ter uma casa maravilhosa como a sua e ter tempo pra dedicar a jardinagem como tu.

[@suburbanhomestead]

Muito obrigado Isa. Realmente tem sido dificil entender exatamente o que o meu publico quer ver e o que o algoritimo quer tambem. Acho que meu publico ja saturou e realisticamente nao tem mais volta. O canal esta muito empacado. De qualquer modo muito obrigado por assistir. Fico feliz que voce gostou.

[@isa5671]

@@suburbanhomestead Acredito que tanto o público e o algoritmo vão sempre querer vídeos mais curtos e canais que postam regularmente, o que não é possível com tamanha qualidade que você sempre trás em todo vídeo. Sempre da pra tentar algo novo, eu apoio 100% qualquer coisa que você queira traser pois confio no seu gosto e mesmo se fosse algo mais simples também seria muito bom pois tu faz de coração. Gostaria de dizer pra você não desistir, quem sabe tentar outras plataformas, mas nem sempre é possível... Boa sorte na sua jornada meu amigo :)

[@sericss]

In Japan its common to eat burdock root, I think that salsify must be very similar . Burdock has so many really good cooking uses and I eat pretty often.

[@wildedibles819]

I have it all through my lawn i love it And bunnies love the tops

[@andrewsartduchy7721]

Now that’s what I call salsifying content. Wonderful job once again Siloé

[@suburbanhomestead]

I do have a weak spot for puns :-) thanks for watching Andrew!

[@guerillagrace]

Any meditation you have to offer on annatto/achiote would be most welcome Glad to see you continuing to carve out your exquisite niche 🐉🦚

[@metaphoricallyspeaking45]

I need to try this out of complete curiosity. But I love Everything in your videos. The outside, the inside, the food, the information, the editing.

[@gladysdorilag6212]

Dish with coconut milk is always the tastiest...freshly squeezed coco milk is the best...roasted seaweed is my go to snack these days...like it very much...your kitchen is beautiful...sad thing we don't have this root crop in my country...but would try if I see one in the mart...must try dish...

[@suburbanhomestead]

It is certainly a different type of root. Salsify is especially tasty when stir fried as I show in the end.

[@beautyforashes2230]

I love black salsify and grow it regularly. I love it in a white sauce similar to Béchamel, seasoned with salt, pepper, a squirt of lemon and nutmeg. I sow it end of February and harvest it in October when the roots are nice and thick. It's one of my favorite vegetables. I have a trick for peeling it that won't stain your fingers and makes peeling much easier. I just wash it, cut off the greens, then throw it into a pot of boiling salted water, peel and all. I let it simmer for about 20 minutes, drain it and rinse it in cold water. The cooking water will be pitch black since it leached out the black pigments in the peel. Then it's very easy to peel with a vegetable peeler, or scraped off with a knife.

[@suburbanhomestead]

Thank for the peeling tip. It sure is an interesting and uncommon vegetable.

[@beautyforashes2230]

@@suburbanhomestead You're welcome! :)

[@HillTopRooted]

You made me smile. 🤗. Won’t our bodies just involuntarily let us know when something is beyond good! Your happy mm…mm…good dance was adorable! 🥰. I thought I was the only one who still danced with my food! 💜. Great video!

[@Devinmatthewsguitar]

I just discovered your channel and have been enjoying watching your videos so much! I love your cooking videos. This recipe looks delicious and it was great to hear your experience growing black salsify. Thank you for the great content! :)

[@suburbanhomestead]

Thank you so much for the feedback

[@amandasantoscosta1559]

Meu deus eu não acredito! Eu encontrei o meu lugar, eu acho que nunca fiquei tão feliz de encontrar um criador de conteúdo que eu não só me identifico com o conteúdo do vídeo em si, mas também em como ele é gravado! Por favor continue gravando conteúdo ❤️❤️

[@kalig.4982]

Schwarzwurzel..a very common old vegetable in germany..reminds me on my grandmother..thank you :)

[@claireandrea3473]

Oh yes, "kitchen maid's sorrow" sounds exactly right. I didn't realize schorseneren (Dutch name) was so different than white salsify! It's not a vegetable to be found in Belgian grocery stores (although I've seen it canned) but I've bought it before at produce stores. Thank you for the recipe ideas! Sweet schorseneren sounds wild.

[@suburbanhomestead]

I do wonder how it tastes crystallized. It seems to be a vegetable that is widely available in Northern Europe

[@simbasbestie]

Your videos are always outstanding, but seeing this side of you; geniunely enjoying your Bobó was so nice 😊 Keep up your quality content!

[@Angie-ci1lp]

Absolutely OUTSTANDING! Your total style from home to gardening is beautiful,awesome,different ❤️ Thank you for sharing 🙏🏽❤️🙏🏽

[@suburbanhomestead]

Thanks for watching!

[@tinnerste2507]

Black root is great. It is perennial and does not go woody when it flowers. I like to leave it in the ground two or even three growing seasons so it's thicker and not so fiddly to peel. The flowers smell like cookies too a bit like vanilla, but only for a few hours after they open. The greens and flowers are delicious and sweet in spring my chickens eat them too. If the leaves are larger they get stringy though. You can cut the top off and leave an inch or so of root and replant it to harvest for next year. I leave mine I. The ground to harvest in spring and early summer when other root crops are not ready.

[@v3nnicat]

It's always a good day when you post :) I've had schwarzwurzeln as it is called in Germany at a small family restaurant. It has a very distinct flavour.

[@suburbanhomestead]

Thank you! It is quite a nice flavor in my opinion.

[@christineb8148]

My parent's garden has a lot of pressure from animals from the woodland around their house; they use a homemade spray of eggs and it has been surprisingly effective, given how bold the animals are. Your dahlias are so pretty by the way.

[@christiandagher4299]

Your content is so underrated. I hope more people get to see that.

[@heatherwatson8273]

I liked this video I never knew about this plant and to watch your face when you ate the soup made me wish I could try it, I love that you show us different ways to cook vegetables.

[@mariejoysumagaysay8082]

No question about the quality of your vids and the research that goes into it. exceptional as always Mr. Siloe... but what i like about this one is that you seem to be at your most relaxed state and truly enjoying your salsify adventure. wishing you the best!

[@meridethtexastwister]

I enjoy the way you tell your story to us. Another inspiring video!

[@williammaxwell1919]

Garden forks are easier to use if the tines are aligned ~ I used a steel pipe I'd driven into the ground (originally to hold up netting), inserted the bent tine and straightened it

[@TheWeedyGarden]

Another detailed story. Thanks Siloe. I’m creeping up on you. Just 1 k subs behind you mate. 🤪

[@suburbanhomestead]

Thanks my friend. You’ll pass me in no time and will soon have 400k + I think my channel is just irreparably stuck and I’m at a cross roads. Most of my subs have moved on from what I offer, and frankly, I don’t feel I knew who they were and what they liked. I enjoyed the veggie histories and it was closer to what I’m passionate doing, but it will always be a niche. It just hasn’t been worth the insane hours put into it, at least not at the rate I was trying to pump them out.

[@TheWeedyGarden]

@@suburbanhomestead Yes. That is a shame Siloe. You are very clever mate. I wish you the very best.

[@suburbanhomestead]

@@TheWeedyGarden thanks brother. We’ve gotta do the best we can with what we’ve been given, until it’s time for the curtains to close.

[@CaptainJulyJones]

Dear Mr Oliveira, thank u so much your your continued content. Your an absolute pro. Your KZbin skills are perfect for the minority of intelligent, upstanding, reasonable and benevolent audience. Thank you. I'm an old, married extravert. We raised 5 loud Texas boys. We've live in more than 2 dozen states and a few countries. I've broken 120 bones on all sorts of adventures. Most folks think I've lived a dozen lifetimes. I think more. BBQ and shellfish are my favorite foods. I say all this because we are totally different in most respects. But I want you to know how far reaching is the inspiration of your art. Although I've been subscribed for about three years, I can't say that I'm a regular. But when I do watch, I'm instantly captured. Your soft, soothing presentation. The perfectly rapid pace of information. The visual aid accompanying each point. Your unapologetic nature to unexpected environmental sounds. Infact you've improved the sound it seems to capture more. The way you reveal your faults accurately makes us chuckle. The positioning of each prompt in a collage of traditional antiques. I could go on :-) should I go on? Of course I should you need to know :-) your gardening attire and twisted garden tools. True, honest, artistic expression reaches across all boundaries and preconceived notions. Thru cultures and even prejudices, I believe your talent builds Bridges. Please continue to produce content from your heart as you always have. Thank you again. And if you're ever up for an adventure, come spend some time on our off-grid Island here on the Texas coast

[@suburbanhomestead]

Thank you so much my friend. Your comment really encouraged me to keep going with what I'm doing. I have wondered who is really watching and at times I feel like I may not have much in common and it makes for deep questioning of the goal of the channel.

[@williammaxwell1919]

The tines on your compost fork... drive a 25mm pipe into the ground and then "straighten" the tines so they align... your fork will work way better

[@lrwright8400]

I was laughing when you said the seaweed made it a little "boggy". That's exactly how I would have described the experience of tasting seaweed sheets (Korean) - I wish I had thought of it when I spat it out. I think I would leave it out of this recipe, as I'm not much of a fish eater. Love the gardening too! I will try growing my own salsify, it may be a weed I already have.

[@cherylboucher6342]

your kitchen is decorated so beautifully and its nice to see you cook and learn .

[@suburbanhomestead]

I'm glad you liked the ambiance of the kitchen. A bit of paint is all that is necessary to transform a run of the mill old kitchen.

[@ameliechartrand3218]

I have Salsify growing in the prairie and never knew it was edible. I will have to give this a try.

[@monicacruz4407]

Your adaptation of ‘Bobo’ recipe sounds so interesting. I’ve tried to grow the white salsify in Spain without success, small roots that are difficult to prepare, I will take your advice and switch to Scozonera as I’ve also seen it grow wild here. I love your kitchen and your joyous crockery. Thank you for your wonderful work 🙏

[@saschathinius7082]

In germany they are called 'Schwarzwurzeln' (means black roots) and they are a staple food for winter, got about 5kg in root cellar, to be eaten the next 4-5 weeks...

[@suburbanhomestead]

That is nice. I’m going to try planting more of it next year in looser soil for sure.

[@saschathinius7082]

@@suburbanhomestead : if you want to store them after harvest... do the same as for carrot... store them in slightly damp sand as cool as you can, and dark

[@vmcshannon]

So happy to see your post today! And it is about something I’ve been wanting to try growing. I have the seeds for both types but haven’t planted yet. I hope they are still good. Now that I have seen how you did it I feel better about trying. Also your dahlia flowers, the peachy color, are sooo pretty! Thanks 😊

[@suburbanhomestead]

Yes, try growing it. I think the black salsify is more forgiving when it comes to tenderness. The dahlias were quite the spectacle, which unfortunately the groundhog also agreed was quite tasty :-(

[@Lochness19]

I got my hands on seeds from both types last summer and planted them. That turned out to be too late in the season for our climate, especially since we also had a problem with garden herbivores. I did pull out a couple little ones that had match stick sized roots just to try to see how they tasted. I just ate them raw. I think I'll have to grow bigger ones to really see what they're like though. Hopefully the black salsify will grow to a harvestable size by next year. The white ones I'll probably pull half before they flower and let the rest go to seed to save them. But mostly, I'll try to plant them in a protected area in May to get them to a proper size this time. I have to say the tap roots do go very deep even early on. Some of mine were up to 20cm long despite being only 2-3mm thick. It seems they're both able to handle frost fine, so I wouldn't worry about that, it's just a question of the soil being warm enough to germinate.

[@cherylwilliamson2390]

I love your video! I bought black salsify seeds having no idea what the root was. Like you, I enjoy growing unusual plants and experiment with companion planting. Thank you!

[@julieadams4372]

Thanks, I just got these seeds and am very excited. I am glad that I watched this as I was going to start them in pots. I love the fact that they are so prolific and beautiful. I am trying to plant mostly perennial veggies and this one, although a biennial, will fit my needs.

[@michaelwhinnery164]

This channel is one off of my favourites. You are in my top 5 list of KZbin creators.

[@suburbanhomestead]

Thank you Michael. I appreciate it.

[@huertaytunas2235]

Que delicia de comida pero tan hermoso es todo lo que te rodea en la casa que tengo que ver unas cuantas veces el video para apreciar tantos detalles y en el jardín me enamore de las dalias nunca a vía visto ese color en Uruguay hermosas felicitaciones

[@suburbanhomestead]

Murchas gracias. I’m happy to hear you enjoy the whole experience with the details.

[@ireneesch8555]

Black salsify my favourite vegetable. However, they are so sticky to peel but so delicious.

[@binbon6339]

Another great video 👍

[@suburbanhomestead]

Thank you!

[@Rumun_83]

I love your Chanel’s ascetic. Keep it up 👍

[@suburbanhomestead]

Thanks my friend. Just hoping to provide an imaginative experience.

[@Synchronicitizen]

I have only eaten salsify at Woodbury Kitchen in Baltimore. It was delicious. Thank you for this recipe, and the inspiration to try growing this root.

[@Metaflossy]

i always thought that i wouldn't have the patience for gardening; this video proves me right. what a pain, i respect your perseverance. i would love to try salsify, but i dont know anything about growing plants and my yard gets no sunlight :( oh well

[@knowledges393]

I love this method to make videos than all historical ones , this video is mix of history, informative, recipe and your personal ideas in it in my opinion this is amazing. Thank you

[@lidial1042]

Very interesting. I've never tried salsify before but after watching your video I'm very intrigued, I might try growing it next year. I always enjoy the videos where you include recipes, the chowder looked delicious and your feet reaction was funny 🙂 Also I loved the pottery dish you used to serve your chowder, made it more special. Another great video Siloe, keep them coming, thank you!

[@suburbanhomestead]

Great to see you here, Lidia. I'm glad you liked the video. It sure was delicious. I think you should experiment growing with it. See you in the next video.

[@gomezaddams6470]

Again, I am so happy from this video I am amazed! I have been subscribed to your channel. I just looked and the bell was off? I have been missing knowledge and art all of this time! You have me for as long as I make it on this strange planet! Ps not a Gomez. Much more a older she. Ha! I needed it at the time I made it. Now people know me and it's stuck. Thank you again for such a wonderful video. It's now 5:20 a.m. I need to go to bed.

[@suburbanhomestead]

Thank you so much! It means a lot to hear the videos connected to you and lifted your mood. Have a good sleep!

[@gomezaddams6470]

@@suburbanhomestead I am truly inspired! 💜💐🌾🥀🖤🕸🕷🌱✌🏽

[@luckychicav7981]

Hello! I am always happy to see a production from you. As always chuck full of information and Beautifully shot, thank you!😉👍🏼

[@shannas7516]

I chuckled at the your pepper heat chart. I guess it is cultural, but I go for the jalapeno everytime. And we can get yucca at the grocery store. Hey, we got to have something going for us; most everything else is desolation, and every bit of our garden is pain stakingly worked for. But desert foods, we got those. Prickly Pears, cactus leaves, yucca, and aloe.

[@suburbanhomestead]

Yes, different cuisines really tolerate heat at different amounts. Generally we Brazilians are wimps when it comes to spicyness.

[@dear_darling]

olfactory memories are the strongest! great recipe thank you for sharing!

[@gibbiechirico5939]

you made this video on the best day my bday

[@badcaseofstripes]

Salsify looks so good! I just found out about salsify today looking at seeds, I found your older video on salsify first, but glad I found this new video and recipe... I love cilantro too! This recipe looks very good, I will make it one day but also add shrimp :) Thanks for the video and sharing your memories

[@suburbanhomestead]

Glad you found the video. I found that this variety of salsify is more versatile and forgiving than the other one. Hope you enjoy the recipe.

[@stonedapefarmer]

Been playing around with scorzonera the last 2 or 3 years. Love the flavor. Reminds me of yuca. Which is great, since I can't grow yuca in my climate.

[@williammaxwell1919]

I had to laugh when you first tasted the dish you could ~ I can so relate to your experience and reaction

[@Wh0l1v5]

I was hoping you would upload a new video today! ❤

[@suburbanhomestead]

Glad it was a nice surprise!

[@sassisch]

What a find this series is! “Outstanding” is the word-entertaining and information-dense, as artistic, stylish, clever and charming as the creator and presenter himself. Congratulations to him and to us!

[@suburbanhomestead]

Wow, thank you! Do you prefer the history documentaries more or these more lifestyle seed to table journeys? In other words which one would you not skip clicking on if you only have time to watch one?

[@sassisch]

@@suburbanhomestead Hi, Siloé! Being a relative newcomer to your work, I’m not sure I fully understand your question. I see each segment to contain BOTH types of presentation. I would be unable to choose between them. I specifically appreciate the balance between the densely and wittily presented background part and the more calming and charming seed-to-table part within the context of your lovely home. I hope this answers your question. If not, I’d be more than happy to discuss it further, either here or more privately through another medium. In any case, please count me among your new admirers. Parabéns pelo seu admirável intelecto e criatividade! Greetings from Ron in California

[@CygnusMaximusXIII]

I love cassava, and I miss it! It was one of my favourites when I lived in Brazil, but where I was (Rio Grande do Sul), most people called it aipim, though some still called it mandioca. I should see if I can find some locally and try to make vaca atolada (which I know isn't your cup of tea, since you're vegetarian/vegan, but I love it).

[@sandrinefresne6575]

I have tried them this year and I love the taste. Mine are the size of a banana so they can grow bigger/ fatter than what you have harvested. They are in the ground for a long time but I find it is nice to grow something different that I won’t find in the supermarket. Have you tried sun chokes or Jerusalem artichokes? I prefer scorsonèras . Great video .

[@thenursefarmer]

I bought some salsify seeds (Mammoth sandwich island) and am going to give it a try. I'm in southern Alabama. Pretty hot and humid here. One source I read says salsify does not tolerate extreme heat and can get very woody and fiber-like. I reckon I'll find out in just a few months. Thanks for sharing your experience with growing salsify!

[@suburbanhomestead]

I think the black salsify I show here may be better with not getting stringy.

[@ZCScience]

New video!😀

[@suburbanhomestead]

Hope you liked it!

[@anapaulacrawford5837]

Óleo de dendem... Oh sweet Jesus. Such a wonderful flavor.😋 Anyhow... One more great video! I give it 5 stars!! 😊

[@suburbanhomestead]

Glad to see you here! Yes. that is a very specific taste.

[@anatoliafiregoddess7035]

Love your videos! Just discovered you! Been watching them one after another while visiting the in-laws in Paris. Went to the grocery store to get my coffee. The best coffee around is in a groceries store that has a stunning living wall… anyways I believe they sell them, not sure but looks like these and have a different smell then carrots.

[@nicolemagaric706]

Have u tried planting ur leeks in clumps of about 4..... it doesn't seem to affect the growth n u get many more plants in a small space....as u harvest the larger plants it leaves room for the others to continue growing

[@laurenb6451]

I am prolly going to plant some this year but I will get the seeds from ale Jardin de Gourmet since a very small packet will cost $.45. And I have solved the woodchuck problem but it is a long explanation. Now if I could only solve the evil vole problem….

[@geraldinemitchell93]

Can't wait to harvest mine!

[@carolechamberlain1766]

Encore!!!!! That was an amazing video! I enjoyed the information. Your kitchen is beautiful and so practical! I eat alone for lunch & I always set a lovely table setting for myself. I feel like I saver the moment and the food is I set the table. I think your place setting was spectacular. Thank you for your time!

[@suburbanhomestead]

I was hoping to set a nice mood for everyone viewing, to transport them to a more peaceful moment. Glad you enjoyed it.

[@jaclo3112]

I grew this for the first time last year, both black and mammoth sandwich island salsify. harvested my first crop at the start of autumn around March this year. Yes they were a bit wonky. But I love it pan fried with lots of butter!!! I did grow them in large pots so it was easy to harvest as I simply tipped the pot out into a wheelbarrow and it was easy to get to the roots. But next time I sow the seeds I will sift the soil as you suggested. Thanks for the tips. BTW your garden is looking gorgeous. The colours of the zinnias are beautiful.

[@suburbanhomestead]

Growing them in deep pots seems to be a great way of producing them.

[@jaclo3112]

@@suburbanhomestead btw i love your videos. I especially watch them after work to destress and calm down. Your voice is very soothing and your video production is brilliant.

[@jacquelineshelagh]

I live in NW Montana and have this salsify coming up in my yard like crazy all summer. HAHA. I pull them out constantly. They are the thin white kind and I am so curious as to who brought them here or were they always here in the area. Most folks seem to kill them off as well as any dandelions but I do not want to spray. I just bought the small cottage and we had rented it for a decade! So now it is mine and I can do a cottage garden. I will keep the salsify mowed before it flowers, if I can catch it in time, LOL. Never wanted to try them but may some day! Really tough plant to kill haha, it is funny for me to see people buying seeds of these plants. So fun to see the soup idea. May ask around to the gardeners and farmers markets before I use it, as I have no idea if my soil is really that great to eat vegets from. I have a lot to learn!

[@suburbanhomestead]

It is worth trying it out.

[@turuanu]

OMG I was just thinking of you and when your next vid would come out!!

[@suburbanhomestead]

Glad you had a nice surprise.

[@loriedesvari3466]

A book by louise riotte, "carrots love Tomatoes " she was awesome, professors would consult with her. No schooling i believe just years and years of trial and error. A truly awesome lady.

[@Ihitthings2]

I recently found you here on YT, and have since been binge watching your videos. Perhaps I'm just not there yet, but I wondered what you plant in areas that only get a couple of hours of sun in the afternoon. You've inspired me to take control of my mostly grass yard. The storytelling is superior, and makes pumpkins and things much more interesting. I'm looking forward to future videos, as well as catching up with your past projects. (I'm about to watch the one about beets) Thanks 😊

[@suburbanhomestead]

I'm glad you found the channel. I haven't focus too much on shady places, but in general only greens like lettuce grow successfully in such places, and shady ornamentals like hydrangeas, ferns, etc

[@stephaniegradle]

Your videos truly are works of art. Thank you for delivering such beautiful and educational videos!

[@icytoe]

Mertensia Maritima is the oyster plant though

[@johnfry]

You have a beautiful house!

[@suburbanhomestead]

Thank you. Glad you liked it.

[@arthemiss2157]

The soup look delicious....from all your ingredient in recipe, only oyster plant that im never know....bc im new here, i should find out more..thank

[@helen2061]

Love your videos and your beautiful garden!

[@suburbanhomestead]

Thank you.

[@alexreith4877]

I have extensive groundhog tunnels in my yard and neighborhood. I had grown chard for years without incident, leading me to believe that groundhogs don't like chard. Turns out each generation of groundhog have their own favorites. Last year's baby had a real taste for baby tomato plants and chard, completely decimating the plants I hadn't bothered protecting.

[@NEMO-NEMO]

@Alex get a cat. Get 2

[@suburbanhomestead]

Yes they appear to have distinct tastes. This one happens to like dahlia blooms as well.

[@suburbanhomestead]

NEMO, there are a bunch of feral cats in my neighborhood, and it doesn't seem to bother the groundhog at all.

[@NEMO-NEMO]

@@suburbanhomestead it’s the urine they hate. It’s really why people shy away from cats, specially male cats. Cats are not really aggressive animals but they spray to identify territory and to find their homes if they go astray. Also feral cats are not faithful to you. Cats like to be owned and they take care of their property. If you feed these feral cats and give them indications that they hv a place to crash, they will take care of the groundhog.

[@alexreith4877]

@@NEMO-NEMO I have a cat. She is an indoor cat who comes out with me when I'm in the garden. One day she went out the door ahead of me and the groundhog who weighed about 3 times as much was in the pathway and my cat charged her and the groundhog charged back and dove under the porch at the last second. My cat later crawled into the tunnel and came out in the woods behind the neighbors' house three doors down. I was so grateful that there wasn't a confrontation, because there's no way my cat would come out on top. There are lots of neighborhood cats, both feral and domestic who love hanging out in my yard because it's rich in wildlife. It deters the groundhog very little. Groundhogs are not like gophers. They can get pretty big, and they're not scared. My cat is a great little hunter but she doesn't have the survival skills of an outdoor cat and we have far too many large predators for that to be safe. I don't mind the feral cats in my yard, but they seem to all take their naps in the heat of the day when the groundhogs are munching, which is probably why the groundhogs are so active then.

[@Azoryo]

"Schwarzwurzel" (scorzonera hispanica) can commonly be found here in Germany at farmers markets starting mid fall. I've eaten it several times over the years and I quite like it. Always felt like it'd be a good low budget substitute for asparagus due to taste and texture

[@suburbanhomestead]

That is true. I think the flavor really shines when stir fried in olive oil, salt and pepper. It also appears to be mainly used in northern europe, so it may be easier to find in markets there.

[@spellbinder933]

Great video. I have seen it in Baker Creek seed catalogs and was curious about the plant. After watching your video I want to give it a try.

[@pamelaadams3649]

Excellent video as always! I love your dining room!

[@aliciav4352]

Beautiful 😍

[@suburbanhomestead]

Thank you! Cheers!

[@Monica90877]

Ha você fez um bóbó... tambem vou fazer...

[@marythomas5656]

Fabulous! Thanks for the hard work you obviously put into your videos.

[@kattakeskorea]

Hello! I would love to see a video on “Lance Asiabell” or “Deodeok” as Koreans call it. It’s like ginseng or turmeric, but similar to bellflower. There isn’t a ton of information out there I’m able to find! Thank you, and great content.

[@rompstar]

Another fantastic video!

[@suburbanhomestead]

Thanks Ray!

[@rompstar]

@@suburbanhomestead seriously you make some outstanding content!!!

[@suburbanhomestead]

@@rompstar I'm glad you appreciate the effort and time put into this. It means a lot.

[@rompstar]

@@suburbanhomestead I sure do!

[@Gardeningoncursedground]

i just dug up mashua tubers cant waight to try them. intresting plant to watch grow. boy doise it climb everywhare nice flowers towards the end. great vid cheers bud.

[@suburbanhomestead]

Thanks for watching Andrew. I haven't tried mashua but it seems like an interesting crop.

[@Aecojoy_Official]

Thank you for inspiring us so much with your beautiful video!😊

[@KHomestead]

Love your dress style! (And your incredible videos)

[@hellfooliver1497]

Adorei saber dessa planta, especialmente sendo vegetariana. Parece que vai ser uma incrível adição ao meu paladar e jardim, sabe o nome dela em português?

[@helenaamynthas]

Que trabalho maravilhoso, Siloé!! Estamos apaixonados! Engraçado que topamos com um vídeo antigo seu e pelo sotaque no inglês eu já senti que era brasileiro 🧡 é lindo topar com narrativas riquíssimas e belíssimas como as suas! Muito obrigada pela dedicação, lhe desejo muito sucesso!!!

[@bluesummer1004]

Stumbled across your channel recently and I have been binging non stop! With your talent in art and cooking I think it would be amazing if you had an Olafur Eliasson style exhibit one day! He’s an environment inspired sculptor/installation artist who loves cooking and he will sometimes open a curated pop up style vegetarian restaurant in collaboration with the gallery his show is in. I feel like you could do a remarkable adaptation of that!

[@pedromiranda1000]

I am always learning new stuff with you! Being vegan and Portuguese, I will definitely try escorcioneira as a replacement!

[@suburbanhomestead]

Awesome my friend. Glad you stopped by and that you learned something from the video. this plant is worth a try.

[@LandElevated]

Learning lots of things here. Awesome!

[@suburbanhomestead]

Thank you for watching!

[@LandElevated]

@@suburbanhomestead Looking forward for more!

[@alliebean3235]

Ah, i feel your pain cleaning and peeling the salsify, preparing burdock root is a similar process, but the result is so worth it! we don't have maitake here in new zealand; i often use shiitake to impart a savoury flavour to broth, and it's readily available here in it's dried form. i'm curious as to why you chose nori over kombu? is it the texture, or did you feel kombu is a little more difficult to incorporate? I think this might be the video to push me towards growing this root! I cook korean style food often, and i'm always looking for more vegan umami/fishy flavours to incorporate, since they're such an integral part of a lot of korean food

[@suburbanhomestead]

They do take some effort to clean, but they are delicious. I choose to use nori because I'm a wimp when it comes to "sea" flavours. Anything else is just too fishy for me. Glad you enjoyed the video.

[@alliebean3235]

@@suburbanhomestead haha fair enough, it's certainly a flavour that can take some getting used to, especially if you've been eating plant based for a long time!

[@pirosbalvi8598]

Hmmmm.......delicious, i'm hungry now

[@suburbanhomestead]

Hope you try it some time.

[@pirosbalvi8598]

@@suburbanhomestead of course !