Fast, Cheap and Easy Food? (Hydrophobic soil and mindful mindsets) | VLOG

[@lynhyslop6933]

My husband teases me by saying he is eating a $500 cucumber. And yes, we are realizing the initial setup of a garden since I have only been gardening (and expanding) for 4 years. But I tell him it is not about saving money, per se, but about eating healthier and knowing where the food comes from. I retired last year and have switched to preparing more meals from scratch and from the garden. Since then, my husband has been eating less junk and more healthy food. Not only has he lost 70 pounds, but his A1C has gone from 11 ( full on diabetes with kidney failure and lymphodema) down to 6 (borderline diabetic). We used to have difficulty keeping his blood sugar level below 300 and now we have difficulty keeping it over 70. Now when he asks about the meal, I tell him what came from the garden and he is impressed. 😊

[@karenl7786]

Beautiful testimony! Thank you for sharing, sometimes it is so necessary to come across a real life example of what can be achieved. It definitely helps me not to give up!

[@ericagestelle9655]

Wow! That is so great to hear! Thanks for sharing!

[@janw491]

We’ll done. I’m in my 2nd year of retirement gardening. Everything that works/grows is such a celebration for me and much tastier.

[@phyllisbruce213]

My mantra, found from Jess, mother does NOT like being naked.

[@MissBetsyLu]

​@@janw491 congratulations new gardening. Blessings everyone everywhere and always

[@gardengatesopen]

Hydrophobic Soil... I've got a good, easy, natural solution that's chemical free! (Dish soap has chemicals in that you may not want to use, especially in places where you grow food.) Here in Texas, I'm becoming an expert. It's NOT something I wanted to specialize in! But, needs must... We're now in our 3rd year of drought, which honestly, is not all that unusual for us. Rain has always been feast or famine for us. But these past 2 years of the new super hot temperatures of 113°f week after week have definitely had a more lasting effect in creating hydrophobic soil like never before. And of coarse, THESE are the years I'm trying to "grow more soil" with woodchips! I NEED my chips to stay wet!! The cure for anything being too dry- It's Aloe. That wonderful Aloe Vera plant, and, all its cousins. They all work for this. They're all really good at holding their own moisture. Simply take one aloe leaf, run it through the blender with a good bit of water, doesn't matter how much. Take that Aloe slurry outside, and pour it into a 5 gallon bucket. Fill with water, and mix. Actually, you could split your aloe slurry up into MANY buckets of water. It only takes a little bit in a 5 gallon of water to work. One large Aloe leaf goes a loooong way! Now water your plants, and the ground around it, with the Aloe water. The Aloe will "make your water wetter"! It works really well. The hydrophobic soil will now be able to hold on to the water you're adding to the soil. And there's no extra man made chemicals added. Hope this helps anyone with hydrophobic soil, or super dry mulch, or just anything too dry!

[@amberbaker4804]

Yes! Yucca works well for this as well in my CO soil.

[@puppylover8991]

Thank you for this! Never thought of aloe

[@gardengatesopen]

@@amberbaker4804 Exactly! That's what I meant by "the cousins" of aloe!

[@gardengatesopen]

You can also buy it dried, in powder form, to use as a surfactant.

[@tatianka30006]

I've been gardening for 11 years now and I have never looked back! A couple of years ago I was telling my parents that my husband and I had just harvested about 300lbs of pumpkins and winter squash before the first frost came, and I was so excited about it! My dad asked what I was going to do with it all and if it was worth the money. I said we're going to eat it and it was saving us money - even in season winter squash is about $.99 usually, so that was close to $300 that we were saving, since the seeds aren't that expensive comparatively. Different varieties store differently and some keep very well even for over a year. Every year when I end up for a hundred dollar order of seeds I remind myself that it still ends up saving tons of money and the quality of the food is incomparable to the grocery store!

[@ourlongwayaround9583]

Jess, 2 things (nobody come for me over my naivety on #2) 1) This message is so good, so important, so old & yet so unheard of by much of our generation! Reading Joel Salatin's "Folks, This Ain't Normal"-- 5 stars, for real, and you both have such wisdom to share on this-- I wish everyone was listening/ reading these! 2) For people like me-- just turned 40, mother of 5, never taught to cook, garden, eat REAL FOOD-- and trying to figure it out now for myself and my family of 7, I feel lost over the silly little details. I grow a garden but then I'm feeling dumb because I'm questioning "Do I wash this harvest? With what?" And "OK, I have this basket of green beans-- and she says saute. Got it. But what part do I snip off?" Alllll the food I harvest, I find myself still wondering what to do with it in the space between pulling it off the plant and putting it in the pan. Seems silly and simple for those with experience or hands on mentorship, but I hope you can include tiny details like that in some of your cooking videos. So thankful for your channel!

[@RootsandRefugeFarm]

Thank you for this insight! It’s very encouraging, helpful direction for me!

[@MissBetsyLu]

Take tip from plant end off-just to the tender part. The other end is up to you if you want it off. They won't hurt anything if you miss the ends. If they wind up in someone's mouth even, Just spit them out so no risk of choking. Ask every single slightest question you have. I know I'm willing to answer them even if Jess doesn't get a chance to respond. And lots of us are willing to answer also. Many grand blessings everyone everywhere and always

[@patriotmama]

@ourlongwayaround9583, YES! We will all help you out where we can. That is what this community is all about. You are taking the right steps for your beautiful family. Washing everything in water before preserving is the best and KZbin is your friend. Get a Ball Canning book. Tells you step by step how to preserve all kinds of fruit and veggies and the safe way to do it. KZbin dehydration and freezing to preserve your harvest. Reach out to those around you that you know have been doing this a while. Great resources out there and this channel is AMAZING at learning. Have fun with it knowing you are serving your family what is so so good for your bodies.

[@MissBetsyLu]

@@patriotmama YES !!!!! 👍👍👍👍👍👍🎉🍁🥰🎉🤭🦋🍁🦋🍁 Many grand blessings everyone everywhere and always

[@lauraklein6405]

Don’t feel bad! I can promise you that every one that is starting out in this real food journey has been or is now where you are! Keep going! It’s worth it!

[@turtle2212]

The truth is that real food takes time and I also had to learn to appreciate 'meditative time' to grow and prepare food from my garden. Everybody tells me what a lot of work this is, but honestly to frame it right: it is more my hobby, pleasure and exercise und I love it most of the times.😊

[@MissBetsyLu]

Yeah !!!! Right !!! I couldn't agree more. And then we get to eat it!!! Many grand blessings everyone everywhere and always

[@Rebecca.Robbins]

As someone who makes a living as a weaver, I TOTALLY subscribe to the idea that slow is better. Here I am listening to your video as I work in my studio, while sourdough is rising in my kitchen above me. I love this life. I don’t yet have enough land for animals, but all of my meat comes from local farms who have the same belief system with regards to how they treat their animals.

[@sarahoram9616]

Hi Jess! A quick note: Hydrophobia is a fear of water, while hydrophobicity is when a substance or molecule repels water. I'm a chemist so I probably care about terminology too much, lol. Thank you for so faithfully sharing with all of us! You're such an inspiration 💛

[@hismercysavessallysue5927]

I was just telling a friend how hard growing my own food is....because I'm single, I work full time, and then have to harvest and cook the food I'm growing...lol But I love doing it for the most part, and it enables me to feed a lot of elderly people in my neighborhood, that I couldn't afford to feed if I had to purchase all the food. I realize how much I appreciate growing my own food when winter rolls around and I'm buying my produce at the grocery again...lol

[@beetee3272]

❤

[@MissBetsyLu]

I'm proud of you. Many grand blessings everyone everywhere and always

[@MissBetsyLu]

Check out at church or wherever. Older people and people who are disabled etc have more time. Sharing raw produce then sharing canned produce in exchange 👍👍👍👍 blessings to everyone everywhere and always

[@pamelab.4731]

Change the mindset takes time…but it’s WAY worth the time & gratification! ❤

[@mistyfrogskiss4614]

My grandma's (1919) recipe for parsnips is to peel the roots, cut into 1/4 spears, parboil, saute in butter with salt sprinkled over top. The natural sugars caramelize ❤

[@prairielavender]

This is how my mom & dad prepared parsnips, too. 😊

[@patchurch1677]

I put 1/4 to 1/3 " thick rounds in a fry pan with butter and some water. Cover and partially cook boiling/steaming, then take off the lid and saute to finish. If too large I would make the longer pieces after cutting pieces off of the tough core.

[@thepadillafamilyhomestead]

Mindset is so important. Learning to cook from scratch and eating real food has helped me to enjoy the process of slowing down. Some days I am not feeling it and I am thankful I put extras in the freezer. But overall planning and cooking from scratch is therapeutic.

[@MissBetsyLu]

Tell me about it. The feeling of knowing you can grow your own food is absolutely priceless. Plus you eat better. Many grand blessings everyone everywhere and always.

[@ginnamagda5810]

As an artist I create life on canvas in layers. Gardening reminds me of that same process. The end result is always gratifying and valued. You are so correct that what we eat does effect our bodies physically and mentally and emotionally without a doubt. To value life is to create it from the beginning enjoy it and lay to rest. Just as God wanted. Makes perfect sense . Thanks for sharing. I always enjoy and look forward to your videos.

[@MissBetsyLu]

Sorry but I think God, alone, creates life. Love and peace and many fabulous blessings everyone everywhere and always

[@savannahmasten6478]

I'm watching this as everyone is fending for themselves for supper bc I was out cleaning more stuff out of the garden and catching up on dishes from our very busy week. Nothing about home cooking is fast and convenient. It's how I was raised so I have a decent understanding of it but now that I work in a school kitchen where we serve both breakfast and lunch the last thing I feel like doing is cooking supper and cleaning it up to. Suppers are not fun for me. But I'm working on getting back to my roots because it is healthier and I can't afford buying so many groceries and definitely can't afford all the eating out.

[@ambethk77]

That opening shot of the wind chime the garden arch with the rooster growing made my heartache for a homestead of my own. Such a sweet, sweet gift this earth is.

[@robingirven4570]

We love parsnips!! I boil them with potatoes and whip them up together. Gives taters a zing. Yes, I grow my own, in northern Michigan. 😊

[@MissBetsyLu]

Don't kill off your garden until it is reasonably done done done. Especially when it's so good for you !!!!!!!! Many grand blessings everyone and everywhere and always.

[@heavenly-dreamsdairygoats]

I have to say it's rewarding growing your own food. We are working to expand our garden in the next two years. I'm planing to have about 30 raised bed a small green house, we are getting back into meat rabbits. Raising them and meat chickens, having fresh eggs, fresh milk from our goats, going to the garden to pick what I have grown. As here in Michigan zone 6a, gardening is almost down still getting hot peppers and bells. Other than that, a few herbs too. I'm looking forward to next year. My mind is running to think what I'm growing and what I want to add. Our fruit trees as we wait for them to give fruit. But waiting is a blessing. Thank you for sharing. God Bless.

[@MissBetsyLu]

Yep. I'm jealous. Blessings everyone everywhere and always

[@alamryfarms754]

I’m still relatively new to gardening and always learning. One thing I have been struggling with is that let’s say beans need to be pulled but we aren’t ready to eat them. Or its a not quite enough for a meal. But I finally realized recently, pull the green beans, wash them, cut them and put them in the freezer until I can use them and or have enough to use.

[@MissBetsyLu]

But can't store long term like that?????? Blessings everyone everywhere and always.

[@jessicameyer4135]

Goodness, I feel this. I have felt very burdened with my new found food allergies. I need to change the mind set.

[@vonniemerriam974]

Here in the frigid north of Central NY we're looking at first frost next week. I took advantage of GreenStalk's clearance sale in Aug and bought a bundle with 3 traditional + 3 leaf tiers w/spinner base & plant support. I have a mess of peppers that are still in fruit and eggplants that struggled all year until now are blooming and thriving! I just set up vertical lights on the stantions of my seed starting shelving unit in my bathroom, bought a water heater drain tray to capture any overflow and filled and watered in the GreenStalk tiers. Tomorrow is the last day in the 60's & I'm transplanting those peppers and eggplants in the bottom tiers leaving the shallower tops for whatever plants I might want to grow over winter. I still have other shelves available for my Kratky hydroponics for lettuce. My 2023 has been a whole year of experimenting with maximum yields in small spaces and I'm thrilled with the prospect of continuing to reap through winter from an indoor garden that began outdoors. Before this year I never dreamed of PLANTING in October!

[@shamancarmichael5305]

Not only is it important to factor in the direct health benefits to growing your own food, but I also think we forget the value of the physical exercise, the mental benefits of slowing down and working calmly in the garden. Those benefits could save you lots of money on doctors, therapists, and medications on top of the savings on the food. Sounds pretty cost effective to me!

[@MissBetsyLu]

Most people have no idea about this part Blessings everyone and everyone.

[@patriotmama]

Yes, the work is worth it and yes, it takes time but we live in South Central IL. My food that I can and pull off the shelves in the middle of January when the snow is howling sideways outside tastes so so good! I know what's in it and I know it is good for our bodies. You are so correct, it's mindset. I am so thankful that my Mom and my Grandma taught me how to plant and take care of a garden, can and dehydrate as well as freeze my food that I grow. My hubby grew up on a Central IL. farm and they grew their own pork, beef, and chicken so he knew how to take care of and process the meat. We are in our mid 70's, have been married for 55 years and we still love doing all of this to eat healthy, feed our grown/married kids and our grands and teach them as well. We love our lives. It takes us a little longer to do the big gardening and the meat processing and the canning, but our kids and grands come to help and this is how we bond. We tell them the stories of how our grandparents raised their families during the depression and my granddaughters want the old recipes from our family cookbooks. You can't put a price on that. Those are treasured memories they will carry on with their families. They know they are eating healthy and it makes their bodies and minds strong. They work hard and play hard. We are truly truly blessed by God to have all that we have and the ability to do it. Wouldn't have it any other way.

[@cathyrich4611]

That's exactly it, Jess.. tell the story of where our food comes from. We are not going to change the overall mindset of the masses, sadly another crisis or devastation will do that. Meanwhile, we keep doing what we're doing and be ready to teach when it happens. You had my heart as soon as I started watching your videos. Light and Love to you and your family! ♥

[@MissBetsyLu]

What masses are not changing???? It not a question of needing to know USA needs 100 million more gardeners, everyone I talk to seems to know that. Mostly people don't grow their own because they don't know how Many grand blessings everyone everywhere and always

[@MissBetsyLu]

There is no good reason as to why we can't affect the masses. Many grand blessings everyone everywhere and always

[@jencordial]

The music Daniel is playing in the background at the very beginning is my absolute favorite. It takes me back 5 years when I took those first walks around your garden with you and gives me that excitement all over again of starting my garden and the wonder of all the possibilities. I love how music or smells can do that.

[@marygrott8095]

As I'm watching thos video, I'm preparing the vegetables to make roasted butternut squash soup. It's not at all a fast process, and obviously it'd be much quicker and more convenient to go buy the soup. But the squash grew very well this year in the garden, and I count that as a blessing. Us, the compliments from my family whenever they eat this soup are worth every bit of effort!!

[@vahlla78]

Was proud to be sitting down for lunch after I cooked organic squash and onions with pickle relish on the side while watching this. I’ve been trying to grow my own food for 9 years now, even through finding mold in my home and having to move over and over, even in a current rental house. I have a huge bag of beans in the fridge that I grew n grow bags. I have tomatoes, peppers, more beans and herbs that need to be picked right now. Potatoes in grow bags that I can harvest when needed. It’s not cheap, easy or fast but it’s so much more than that. Love this lesson today. I hope many people reaaaly start the listen. ❤

[@treh2530]

From the UK here, parsnips are the greatest! Simply roasted with honey Sunday roast or Christmas dinner wouldnt be the same without them. Parsnips and leeks are amazing lots of uses.

[@mikkileon6380]

I love the intro into this video. It was nice and slow imperfect. It took me back to where I lived in Mexico with the rooster crowing. I could smell the coffee and tortillas. My mother-in-law were making before we even got up. And I got a lot of migraines there, and that dang rooster would come in by my sleeping spot and crow and I didn’t quite love the rooster in those moments lol

[@sharonknorr1106]

Eight years ago we filled our the bottoms of our ten stock tank beds with the tree stumps/branches from our property and then added the soil that we could afford and thought was pretty good. The production has been ok, but not consistently what I have been hoping for, even with some amendments and mulch. This summer, digging down deeper into a bed to be replanted, I discovered that the soil, after about 2 inches down, was hard as a rock and totally dry, even with our unusually moist summer and regular watering besides. I was shocked. When I then checked further, almost every bed was like this. So am now doing a complete refresh, using an auger to help break up the soil and mixing with compost/potting mix and perlite/vermiculite plus some organic dry fertilizer. Didn't want to disturb the soil so much, but I feel in the end it will be beneficial all the way around. We do have some in-ground beds that we are working on improving as well - the soil here, for the most part, is heavy clay and full of rocks as we live in the foothills of the Rocky Mountains in Colorado, although there are the odd patches of really nice loam here and there, but not much. Hoping for improvements in production next year. And I get the cooking thing. I do actually really enjoy cooking and my family enjoys eating it all, but I get to feeling that it is taking up so much of my time that could be spent on other projects. But as you pointed out, it is kind of a false impression - harvesting and cooking food traditionally does take up a lot of time and we have to eat. There are tricks to becoming more efficient, but in the end, from farm to table is not a quick process.

[@MissBetsyLu]

Sounds well done then. To me anyway. Blessings everyone everywhere and always

[@debrasaints3809]

Beautiful garden! Parsnips are great in soups and stews. Blessings ❤️

[@jackiecharlton8114]

Parsnips are great added to soups, stews and casseroles. They are also great roasted. A uk 🇬🇧 favourite.

[@bonniedust3452]

Parsnips roasted with beets & carrots is yummy 🌻

[@daleservidio2034]

Great info about hydroponic soil Jess! I’m starting to realize how important it is to not leave beds bare/mulch, mulch, mulch😊

[@ginnysulya9805]

Every time we sit down to eat and can enjoy even a part of it from our homestead there is a bit of a slow down to savor the moment! Thankful for all of the provisions from the Lord but blessed just a touch more to know He allowed us to grow it ourselves! 🙌🙌🙌

[@theresaglass1831]

Faster cheaper comes at a cost of your health. So the time and effort to put in for your health you can’t even begin to put a price on. Your health is foundational to any and all things you desire to achieve in life. Jess well said. 🥰👌

[@Mirand1823]

I’m so glad you mentioned watering soil. I always feel like my neighbors probably think I’m crazy watering my beds with no plants. 😂

[@terresiagregg9326]

Good afternoon Jess i love watching your videos my Daddy loves parsnips

[@belieftransformation]

These are words of wisdom! I know because I’m in my 7th decade & still can’t figure how anyone can compare home grown & cooked at home to a restaurant (common ones). It’s not only mindset but a whole lots of artificial flavours that make people crave the bought prepared foods. Well said again, Jess! Thanks for sharing! Blessings to everyone 🤗💗🇨🇦

[@KeithandPamBilyeu]

Pam here…beets always pop up slow….then BAM!! I love the beet greens for fresh eating!!

[@gigihenderson8567]

You’ve got almost freezing temps and here in CA, we got a heat advisory for today and tomorrow. I thought we were done with the hot weather, sigh.

[@TheIntuitiveBodyFoodieNetwork]

Oh Jess, how delightful your Autumn bounty is! And such is your soul today. I can feel your incredible gratitude 😍🥰as you mull over the tomatoes and decide, "Not today." 🤓😉 After your struggles with health issues over the past year, it's nice to see you finally in a place of rest and greater ease. 🙏🥰 Oh, btw, I totally get why you wet your dry soil. Did that for years. Now unless you're planning to plant seeds in barren soil immediately, I'd like to share a tip I learned a few years ago; works wonders and cost so much less time, water and money!! Keeping in mind that your soil will be fallow until the coming Spring, the next time you wet your soil, wet it thoroughly and then cover it with **a heavy layer of clean organic straw, fresh grass cuttings and/or deciduous tree leaves (either green or autumn-kissed-coloured which are abundant in the fall), unless you do want higher acidity in the ground in which case you'll use the needles or branches of evergreen trees (great for apple trees, blueberry bushes, azaleas, etc.) and then cover it with old bed sheets or fabric landscape, burlap, or cardboard. And then weigh it down with *stones, rocks, or other heavy-weighted thing to keep it from blowing away, as we all know Autumn winds blow moist, heavy & hard.🌬🍃 For round-shaped planters, measure the cardboard over top of your round surface, reach your hand under the cardboard and then circle the underpart of the cardboard with a black magic marker. Once you've drawn the entire circle, turn the cardboard over and cut the shape out and place it inside the planter over the dirt. No need to water the cardboard. Just remember to weigh it down using one of the * suggestions I mentioned above. 😉 Come Spring, once you're ready to plant, simply remove the heavy weight and cardboard, water the dirt, and plant your seeds or seedlings directly into the organic matter you used to heavily mulch your soil with. Refer to ** above. And yes, you can reapply a new supply of those items before you plant your seeds or seedlings, except go more on the lighter as opposed to heavier application. Essentially, you're re-feeding the microbes and parasites of the soil to get things awakened and active to initiate the awakening of the life of the seed or roots of whatever seedling you are planting. Because you're essentially feeding Nitrogen, micronutrients & multi-vitamins into the soil with whatever aboveforementioned organic green matter you use, your Spring Nitrogen application will be scant. Personally, I prefer a combination of finely ground eggshells, green grass clippings, diluted urine (animal &/or human), and blood-meal and then ease up this application as drier weather prevails. This combination not only provides Nitrogen but also all other essential nutrients for soil life. One final note: if you ever have your animals butchered, you might want to request the butcher save all possible blood so you can feed it directly back into your soil or dehydrate it and turn it into blood-meal, which is also something you can package and sell in your store as Organic Pastured Blood Meal - A Premium Product!!!

[@MissBetsyLu]

Yep. I would say cover with cardboard or wood or something to hold in moisture and protect from coming weather. Best practice, in my opinion at least. Or plant with cover crop(s) Many blessings everyone everywhere

[@kariannecrysler640]

For me this summer, it was walking onto my porch garden EVERY day and eating fresh picked greens and tomatoes. I enjoyed sugar snap peas earlier in the season. Because it’s growing, I don’t have to refrigerate or process, it stays fresh right out the back door. No waist at all until this end of season. But I’m putting it into an experiment. My soils too sandy for most vegetables so I’m pot gardening now. I found a grape tomato that thrived in the cooler spring, hot summer & it’s bottom branches are still green and lush after a week of freezing night temperatures (I saved seeds lol). I am taking the whole plants and am laying them, fruit that’s left & all, down the 20’ fallen tree trunk. I’m zone 4-5 so I’m hoping the leaf debris & huge trunk will keep them insulated enough for them to volunteer next spring all along my trunk. It’s full sun, but it’s also an insulated space should a late frost hit. Wish me luck 🍀✌️💗

[@a.chandler6993]

Love, love, love parsnips! Mashed like mashed potatoes, seasoned basically the same way, but no milk or cream. I can make a big pot and eat only that for a couple of days. They are wonderful. We need to eat more root crops! Great nutrition and flavor. Here's wishing you a bumper crop!

[@bettybrancato635]

Thank you for this. I've heard this talk from you before, but it finally 'clicked' today. I garden but I work full time too. Often I go home after work, grab something fast, and then just chill. I have plenty of time in the evenings to fix real food, I just need to think about it differently ! ❤

[@brianfarcon104]

We found an Irish cookbook that has a Jameson whiskey and honey roasted parsnip recipe and it’s phenomenal!

[@ABee-zm2uj]

That sounds delicious!

[@robyndudley9684]

This was a true reflection on how I feed my family. When they were young, if they wanted something to eat, they’d complain and say “we only have ingredients in the pantry” because we didn’t have anything quick or instant. Now, they cook from scratch.

[@thewaywardirishícan]

The best broth I ever had to this day was in a mock Irish stew I made: I cooked one corned beef in the crock pot and boiled one. In the pot I added parsnips, turnips, carrots and potatoes then threw in the other corned beef after I shredded them up a bit. I think there could have been garlic and onions. I ground up tapioca to a powder to thicken the broth. At the very end I added chopped cabbage so it wasn’t super soggy but good flavor. So good. After that day we used the leftover broth to make the BEST tamales any of us ever had too lol. Good times! #teamparsnip 🎉

[@fridomsnowbird6678]

Hey Jess, with Parsnips it's important to start with fresh seeds. Parsnip seeds are only viable for 1 year. The one exception is the variety called Turga. Turga Parsnips are the only variety that I grow as they taste really good and the seeds are viable for 2 years. Also they are biennial so you need to leave some for another year to get new seeds. Saved seeds germinate quicker and are already getting acclimated to your garden.

[@brandyh3536]

Thank you. There are times that I feel so burdened by caring for the only thing I've ever wanted. And then i feel so much guilt and shame for feeling that way. Sometimes we just need a different perspective.

[@wendyjonasen9746]

I hear you about not wanting to rip things out too soon. My average first frost date is Sept. 15th, but it hasn't happened yet. I am enjoying the lingering beauty of the garden, but there's a fine line between enjoying this extension of season & having to do what I should be doing now as the snow falls & the wind blows.

[@MissBetsyLu]

I have to go with the bounty. Let the harvest last as long as it lasts, just my opinion. Many grand blessings everyone everywhere and always

[@camilleolsen]

I SO appreciate your honesty, saying things like when you sometimes feel burdened at the thought of dealing with the food that will feed your family. Admitting something like that even to myself can make me feel so ashamed and selfish, but it's how we feel sometimes! None of us are perfect. But your video today made me want to hug you. I feel less alone and more forgiving of myself. Bless you.♥️ And yes it is ALL worth the "trouble."

[@Netsurf23-m4l]

Thank you! Yes, the things we are cultured to believe (as consumers) are -burdens- can really be wonderful blessings.

[@paigetheetge2990]

I love when I get a meal that everything is grown on our little homestead. We live in the middle of the city on a 1/4 acre. We have some chickens and a garden.

[@julie-annepineau4022]

I have a bucket of massive parsnips waiting to be processed. I love them in mixed roast veggies, boiled then pan fried with butter, or put in with some of my blender soups to add a depth of flavour. I do find processing can feel like a burden but I am new enough to gardening that growing and harvesting is still mostly joy and wonder. What you call mindset, I can beliefs. I try to see where they hold me back and also my life situation that created them in the first place. Realizing I am no longer the person, or in the life that created those beliefs gives me to power to challenge and change them.

[@joanthorington3593]

Jess...love watching but...mostly love listening! You are so knowledgeable and inspirational, thank you for being you and this Alabama gal loves South Carolina,used to live on Charleston Air Force Base and went to elementary school in Summerville! Keep up the good work and keep growing!

[@jennenegludovatz3364]

I love your long videos 👏👏🇨🇦

[@elleransom3113]

The time & effort (mentally and physically) spent from seed to table is a beautiful way to say “I love you “! It always felt so good and right to place food before my family that I knew would completely nourish them. Of course sometimes raising kids requires providing quickly prepared food so that you can instead have more quality time with them, but if you have planned it in advance a meal of crockpot soup or beans & rice can be equally nutritious. May our Heavenly Father continue to bless you and your family in and out of the garden Jess! 🌱🌻🌺

[@ssgundes1]

Thank you so much for the tip on not letting bare soil not dry out! Makes so much sense now and I’ve been guilty in some areas. I DEFINITELY notice improvement when I add manure and cover with cardboard ( altho not sure what you’d say about manure?) AND the dish soap temporary fix is awesome and I really appreciate you for sharing this 😊yes reframe your mindset to being hopeful. It’s not happening to you it’s happening for you 😊

[@benitad2384]

I love how you put voice to thoughts that we often skim over. Atta you!

[@lauramcconney9367]

Parsnips are great mixed with mashed potatoes & sweet potatoes!!!❤

[@AnnieandCC]

I love the autumn revival of the summer garden that we get in the south! Its the biggest challenge when trying to switch over to fall and winter gardening. Glad you have the space to do both!

[@darcysimental5299]

Jess I appreciate you so much! Such good questions coming from a genuine heart with a beautiful scenery to match.

[@jen3566]

I feel like every video I watch here is “essential” 😂 but there’s always a topic that feels kindred that not everyone in my life relates to. I think the mindset of feeling privileged and blessed rather than a victim in growing and preparing food is so essential. It may be true that there are simply people out there who want to feel sorry for themselves if they have to work BUT I’d rather believe that people just need reminders that marketing has become basically insidious to corrupt our relationship with our food. You hit the nail on the head again Jess, thank you.

[@spacepebble]

This video really helped me. I have struggled the past several years with time. There is also this mindset that we have to do everything all the time which takes its tole and leaves us with no extra time. I feel I don't have the time to cook healthy because of this. I need to change my mindset and frame of reference. It's about reprioritizing my life so that I am giving my family the best food. Something else that I am trying to do is follow Saint Mother Teresa's teaching of do small things with great love. I will sacrifice my time for my family because I love them so very much.

[@MissBetsyLu]

Right. Another thing to consider is partner with someone who has time but no garden. One supplies Vegs, one supplies time and produce gets put up for winter 🥰🎉🥰🎉👍👍👍🤷🤷👍 blessings everyone everywhere and always

I have been gardening for 5 years, and I love it. but I'm struggling to learn how to cook and eat the veggies. still addicted to convenience and fast food. I love your cooking channel, and I receive much inspiration from it.. thank you Jess❤❤

[@melissamunoz2116]

I've used parsnips as a substitution for mash potatoes. It tasted amazing ❤ your words are so inspirational and I appreciate all of your transparency. I've been following since you put your first cattle panel and putting seeds in soil bag with plastic tubs as greenhouse. Y'all are beautiful beautiful people. Your loved is Texas I live in the city.

[@MissBetsyLu]

Lololol. !!!!!! They're sweet when roasted. JESS Dont let surface dry for about a month to grow those parsnips. Many grand blessings everyone everywhere and always

[@ilenehorowitz3060]

Parsnip is the best vegetable in chicken soup. Roasted with other root veggies. Yum. My husband teases me that my lunch salad takes so long to prepare. I pick fresh greens, wash them, add other things from the garden. Make some sort of fresh dressing. Sooo satisfying and so delish.

[@BobbiPlumlee]

Great video Jess, for a minute there I thought you were gonna beat the snot out of those bush beans, lol !!😆

[@yvencia1150]

Thank you for sharing ❤❤❤❤❤

[@DebWHNP]

Yes, it's worth it! I am a pretty new gardener and still growing healthy soil. However, I suffer from anxiety and depression, just growing a garden is treating my anxiety and depression when getting a bit of organically grown food that I GREW!

[@Miguel195211]

I love the roosters crowing! Reminds me when we had a farm. Great intro! 🐔

[@leahharbison4932]

Bless you Jess ! ❤

[@onthehillfarm]

I am in Alberta, Canada, and I just want to say that I have really enjoyed your vlogs, etc.. Thanks especially for today…I needed an attitude adjustment. I was reminded that I GET to feed my family with good foods from our garden and pantry. I went out to my garden to pick the last of our lettuce, celery and carrots, for supper tonight. We haven’t had a killing frost here, but it is coming, and will only be a few weeks before we are at -30C. I wish I lived closer, I would love to meet you in person, I think we would get along well!

[@threetreesfarm]

I think the work makes the end product so much sweeter!

[@debbiep7419]

My hubby sometimes question why I don't just buy all our food from the store or farmer's market. For me, gardening is about better tasting food and the enjoyment of the process. When I find myself feeling the burden of working in the garden, I remind myself that this is better than staying inside, probably watching TV/KZbin. And I'm taking steps to make it faster and easier. I'll be putting in drip irrigation to reduce the time needed to water. Yesterday, I pressure canned some meals in a jar to avoid grabbing fast food when we need quick and easy. I chop and freeze bags of onions and peppers to make meal prep easier. It is absolutely all about mindset.

[@anitakenepp2675]

Looks like you have a ladybug hitchhiker on your shirt 🥰

[@joycehennequin8469]

Very very good information thanks Jess.Parsnips are my favourite root veg,treat them like a roasted potatoes,but leave the skins on they are delicious.Cut up to the size you want them,blanch for 5 minutes drain.Roasting pan with lots of beef fat or oil but tallow is best,and roast till golden and slightly crispy...so so sweet enjoy.l plant my seeds direct inMay so they are ready for late Autumn and Christmas.They love a hard frost for the roots to get sweet.

[@druidsgardenandkitchen]

I'm in the UK and absolutely love parsnips - sliced in half and roasted in a little oil and finished for the last 10 minutes or so in some honey, agave or maple syrup, really really delicious, alternatively you can also toss them in parmesan as well instead. Always serve as part of traditional Christmas dinner in the UK alongside brussel sprouts. Another way to use them is in a 3 root mash with carrots and potatoes and a bit of nutmeg and full cream. Parsnip and apple soup is another way to use them. I've seen a recipe using carrots, parsnips, swede tossed in gochujang paste, oil, sesame seeds, soy and lime juice then roasted and served with finely sliced spring onions (scallions) and lime wedges which sounds amazing.

[@RevLetaLee]

It's a life style. The joy and peace I am getting, only 3rd year, not a huge amount of food yet but better each year, (probably good since I have to learn how to use it at the same time) by making life and food slower, is absolutely worth it. But I think you have to want it to make it through the mistakes, changing weather, overwhelm and sometimes chaos and loss of food I was counting on... and keep on going. It's worth it, its worth it, etc. So glad I found you Jess. four years later, I love the changes I've made to my life style.

[@rickgreer9581]

Can I ask what camera you use? The clarity is amazing and I`m shopping since my old one finally gave it up!

[@CascadeDuSel]

I want to know too!

[@Fodiehillfarm]

I would like to know also!

[@Elizabeth45840]

❤❤❤ Thank you so much for sharing this.

[@Michelle-ky8tn]

Leek and potato soup is one of my favorite ways to use leeks.

[@kelleyteabo7052]

Parsnips are great. Parboil them then dump them in the frypan with a little butter and brown them. They are terrific and sweet. Add them to soups & stews. Mix them with celery root and mash them. Lots of good uses for parsnips.

[@29feliss]

Mashed parsnips and carrots together is delicious…all you need is salt, pepper, butter..yum!

[@mikkileon6380]

You made some really important valuable points in this video. Thank you for taking the time to teach us to value and look through positive glasses, of how wonderful it is the more time it takes for you to create dinner over the long haul.

[@HalleluYahfarm]

Oh I love parsnips and leeks!! Mashed parsnips are so delicious instead of mashed potatoes. I love root veggies diced and put on a sheet pan with onions and a protein and drizzled with some salt and honey 😋

[@daleservidio2034]

YES! Value slow. So much more rewarding 😊

[@Coastal.Redwood.Homestead]

I look in my garden and my live stock to determine what I cook. I watch you Jess and a couple of KZbinrs that I love is my cookbook

[@susanwinslow9361]

Cute story,about parsnips,,my mother was dating a man,he came to supper thought the parsnips were French fries,,,,,recipe is simmer parsnips, cut them like French fries, saute in butter slowly til brown , yummers

[@lyndasmith1928]

Hi Jess, I’m from Lincolnshire in the UK and we sow parsnip seed in spring and leave till the first frost to change the starch to sugar and make them sweeter, then par boil and roast. Delicious!! I love watching your videos x

[@denisehicks7525]

Thank you so much. I never heard of this problem and I have that issue. And yes It was last years soil I let dry out and I did not add enough new soil. I love learning and understanding . Thanks for sharing. Blessings. P.S. The best is parsnips and turnips with garlic and onions cut them up like country potatoes and olive oil, salt and pepper and roast them in the oven. I love gardening.

[@angelawillis145]

I leave myself “notes” in the garden too. I build a square around tiny start plants with broken branches and when I change from one item to the next I will lay out a “fence” of sticks, hay twine (dropped in the garden)….

[@theresekirkpatrick3337]

Yes. My garden is second season and its still not super productive. We had a hot hot summer. But I harvested 17 pounds of sweet potatoes from a 6 foot x 2 foot raised bed. I’m so excited. Tastes amazing and i grew and watered them for months

[@ThatBritishHomestead]

I love as it so cold here and you still have the frost tender stuff here!

[@beverlyd3464]

Jess, you are a Proverbs 31 woman. Be encouraged!

[@izholmes]

Parsnips are my favorite in a blended soup (which you can make a big batch of and freeze). You can get so creative with how to make it, spinach is a nice pair, and if you keep parsnips as the star ingredient you really get that special parsnip flavor. One of my favorites.

[@connieatkins7390]

I planted a 2nd wave of green beans and boy are we enjoying them. Also did a 2nd planting of zucchini and wala delicious. No extra work. Totally worth it.

[@AnenLaylle7023]

Hydrophobic soil is a mixed blessing. When organic matter breaks down it creates a "wax" which is what causes hydrophobic soil. If you have soil that tends to get hydrophobic when it dries, it is a sign that you have some excellent soil. I turned a piece of my property into a garden last year that had been covered in leaves for probably 50 years and never been raked. I could not get the soil wet below the surface level. It was virtually impossible the stuff was so slammed pack with organic matter it was like peat moss. I hooked up overhead irrigation and let it run for 48 hours nonstop and then came through and tilled the soil a second time to mix it together good and proper. I barely have to use any fertilizer on this plot. The soil is like peat moss. This is in South Carolina too, where we usually have pretty crappy soil. Jess is correct about not letting soil dry out. That is why I use overhead irrigation. Drip is bad for soil unless you have it mulched.

[@karenl7786]

It's so amazing, the truth that what you eat is everything! What you eat, where it comes from, how it's produced, down to how you enjoy it with your family. Changing how and what we eat would be to change how we live in this world for the better.

[@ourhomesteadclassroom]

Parsnips and leeks are two of my very favorite things to grow. Here in the PNW, our climate is much closer to the UK than most of the rest of the US and both of those crops really thrive.

[@ourhomesteadclassroom]

Parsnips are definitely a little finicky, though. Especially getting them to germinate! Make sure to use a board (or cardboard, or my personal preference is burlap) and be patient. They take even longer to get going than carrots! But they are so much tastier, IMO.

[@ourhomesteadclassroom]

And, I just 💚 that you're helping to get them a lil' more exposure in US gardens! It's been my mission to get more Americans to grow parsnips. That's part of why I named my garden-themed art business Parsnips & Poppies. (Also, because I adore alliteration as much as you, Jess!) 💚

[@ourhomesteadclassroom]

And don't worry about sowing too much! They store super well. I use the same method as Jill does for her carrots... bread bags with a few holes for air circulation, in the crisper drawer, and they'll last months. Still working through our batch from spring!