Tomatoes are better than dinner (and how to use a lot of BASIL) | VLOG

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[@AfifaQureshi94]

The whole time when jess was sitting in the pavilion eating the tomatoes i was waiting for her to say "tomatoes are better than dinner" ... ben surprized me!!!

[@texasbaby2053]

There is a calming honesty and transparency that permeates throughout your videos and it does not go unnoticed. I love wrapping up my day with your channel❤️

[@tammiedyer3225]

I made the best ever pesto. Lots of basil, a little oregano and thyme and garlic, salt and pepper, oil and Roasted Pumpkin Seeds I got at the grocery store. I’ve also used pecans. Love you all.

[@vanessaishihara3643]

A great thing to add to your pesto is peas and kale. Adds more greens for the nutrition and hide is from kiddos and husbands.

[@Weeflowerofscotland]

I’m a newbie subscriber. I just love you so much! Your philosophy is spot on!! No one should ever feel guilty for doing the best that they can at that time. I seriously wish I lived in the states( I’m from Scotland) as your tomatoes are amazing 🍅🍅 we don’t quite have the weather here to grow them like you can ❤️ I’m just gonna continue binge watching all your videos 🙈😆❤️

[@RootsandRefugeFarm]

Thank you so much!!

[@harryjamessmithmusic7762]

Beautiful vlog! You said in your previous video (Jun 23, 2020 ), when you was talking about basil and seeds: "We have to understand, that plants are not wired to feed us, we enjoy eating them, but they are wired to survive". I love that!

[@samanthak.2430]

Miah: "is it good?!" Whenever my husband or kids say that when I tell them to try something my response is always: "No, it's disgusting, TRY IT!"😂😝 About the food snobbery thing - YESSSS! It's so annoying when people are like that🙄

[@avonleanne]

I can't believe you are explaining why you don't always make stuff from scratch....there are only so many hours in a day! I am AMAZED that you cook at all!!! with all the stuff you do constantly, I am amazed that you then come inside and do all the other domestic stuff that takes me what seems all day! LOL....I feel like such a slacker! =( LOL

[@mbwhims]

The recipe calls for garlic, I'm using extra. That could be a chapter in the book of my life 😂😂😂😂😂

[@RootsandRefugeFarm]

Its pretty much like creed. Use extra garlic, every time, always.

[@katiePBD]

Haha same! I add garlic in almost every savory application! I'm waiting for a garlic dessert!!!

[@mbwhims]

The following chapter would have to be: This recipe didn't call for garlic so I'm adding it. Lololol maybe this is why the mosquitos don't bother me half as much as others.

[@jasonskerbitz298]

My rough equation for garlic is if they're calling for 1 clove, I'm using one 1 BULB!.... LMAO!! ;-)

[@jeremytompson4044]

Yes! The amount of garlic on any recipe I find is always just a suggestion in my mind! lol

[@shaeurpb]

😍You are the sweetest young woman 🌻

[@tdwatki]

Pesto and zoodles would be fantastic!

[@oliverwhetton651]

Can you do a full bird tour and show all of your breeds of birds

[@pattym2402]

Never shop when you're hungry. 🤣 My basil is going crazy, too. Try pesto on steak. Love the remodel. Though I only know you from your videos, it is so you.

[@carriem7832]

Try using spinach, basil pesto in a veggie lasagna...so good......

[@lauriesickles5393]

Looks so good Jess, thanks for the idea to use it in a wrap, delish!

[@garyminerii9827]

Try a balsamic vinegar reduction drizzle over your Bruchetta once it's on your "crustinie" you won't regret it!

[@carolwisniewski6740]

Jess, could you shed some light on sweeter varieties of basil? I grow 4 kinds. The Italian Genovese is a bit stronger than I'd like for pesto etc.. I see conflicting reports. That Genovese is the sweet one? I have a red that's mild, an Asian Thai and Greek.

[@diamondslashranch]

When I was young Moms geese used to hiss at me like snakes and chase me around nipping at me. I’ve not gotten over this yet but want to when I see your geese😂

[@reesekolcow6136]

& the goody gobby black & green “presents between the toes - oh - nope nope nope - i like them on my Christmas table - that’s the only place!!

[@debbiebowman6846]

Wait? Did I miss the official kitchen reveal somewhere? I saw the semi reveal but Jess said there would be an official one but I can’t find it if there was one.

[@Sheywh12]

I totally agree your like a younger version of Me today HAHA 🤣 Your learning these lessons young in life That’s a great thing!! Keep being you!! I never make a recipe exact maybe the first time but after that Games On! 🤣 I almost forgot I take them off before the rain because I’m sick of them cracking My problem is to much rain seems to make them crack?? TC Bless you Sheila

[@viciouskittykillsu]

When Ben threw that chicken I snorted I was laughing so hard! 😂

[@ldg2655]

I can’t get an undamaged RIPE tomato, so I routinely pick them when they’ve begun to blush. Food is my love language, too.

[@onalennasehume4586]

How do you prevent the pesto from turning brown in the fridge?

[@MarbleGirlCo]

I can’t eat nuts so I sub cannellini beans for the nuts :) delicious and super cheap :)

[@thehouseonaveraroad3851]

OK so as Jess was saying how she needed a basket. In my mind I said to myself "I think there is a Hoss Tools basket in the window greenhouse on the top shelf" Yep I watch way too much of this channel. LOLOLOLOL

[@laneyowner]

Pesto tomato mushroom sandwiches for me

[@jasonskerbitz298]

LOL!.... LOVED the whole "food snob" rant that ya went off on.... HEEHEE. ;-) Can TOTALLY relate....as I've been a "religious" food/cooking show watcher (can't even begin to list all my favorite Chefs.... LOL) for as long as I can remember, and my second (by choice) fam. are the epitome of foodies.... which is one reason they own & run their own artisan (everything is made from scratch) bakery (Harvest Moon Bakery on FB) here in town (Fort Smith, AR). I'm the same way not just about food though.... do the same thing with my BEER (as we're also home-brewers), Liquor, and Cigars (sittin' on well over 800 currently.... LOL) as well. It's basically a quality over quantity mentality. ;-)

[@ennys85]

If you always go for perfect, you miss out on so much good!

[@straubdavid9]

Those are some massive (pineapple?) tomatoes. I love them .... even if I didn't eat them, I'd still have to grow them ... they are soooo beautiful - kind of like Brad's Atomics! All my tomatoes are far from eating .... it's excruciating ~8^) The only thing edible right now is basil. Is Burger King considered sourcing food locally, if they are not that far away lolzzzzzz! All I have right now is basil .... if I grind it up, can I call it pesto heh! Sometimes I will eat a doughnut and refer to it as a bagel ... especially if the icing has cream cheese in it. Okay .... I'm done ..... take care you guys.

[@skilltes037]

For the life of me, I can not grow basil well....

[@rachelhall4808]

A done something is better than a perfect nothing! I love you guys!

[@april5666]

That is a great saying -- someone should turn that into a T-shirt :)

[@pamt8430]

Absolutely Rachel Hall!!!

[@laineyb5276]

LOVE IT!! ❤❤❤❤

[@Just-Nikki]

Rachel Hall stealing this 😘

[@srhodes09]

I love this I will be using it in the future

[@KenS1267]

Several things. I was a restaurant cook for many years. There is little than I cannot make from scratch if I really want to. Do I make pasta from scratch every time? No. I think I've made dried pasta twice since I stopped working in restaurants. It's a lot of work for a product that is not better than what can be gotten from a quality brand, and if you buy a top tier brand you cannot match it at home without very specialized equipment, the very best dried pasta is extruded with bronze dies which give the pasta surface texture which a stainless steel die (found on most home extruders) cannot do. People get really fixated on pesto alla genovese, basil, pine nuts, grating cheese, garlic and olive oil. That is just one style. Pesto alla siciliana cuts back on the basil, adds tomatoes and subs almonds for the pine nuts. There are several other Italian variants and many non traditional recipes. I've even had pesto made with mint rather than basil. So don't worry about subbing ingredients or using grated cheese that isn't parm. Also be very careful buying pine nuts. Most pine nuts sold in the US come from China and do not come from Stone Pines which are what the Europeans use. This can be a problem as those Chinese pine nuts seem to be the cause of pine mouth, a lingering metallic taste after eating pine nuts. I just use other nuts.

[@RootsandRefugeFarm]

Very interesting! Thank you for sharing!

[@erinnkemp]

I use walnuts and arugula

[@juliemathis2733]

I use 75% spinach and 25% basil since I'm not a huge fan of strong basil flavor

[@AtlantaHospiceRN]

I had NO idea about the pine nuts!!!!!!! I’m not paying $23/lb when I don’t know what I’m getting

[@whippetpuli8342]

I've been using cashews! (I also freeze it in a really cute heart-shaped ice cube mold so my pesto cubes are always fulla love)

[@stacybradt6793]

Sunflower seed kernels are a great substitute for pine nuts in Pesto for us common folk that dont want to pay $$$$ for pine nuts. 😆☺️👍

[@ameliat8981]

I’ve been using walnuts but that’s even more economical. Thanks!

[@audreyvann5336]

Good idea! Our kids are allergic to nuts and we just go with no nuts instead of trying to explain all the kinds of nuts to them at this point.

[@linuxelf]

Hrmm.....

[@pamt8430]

Thanks for that tip!! I was trying to figure out a substitute and not a fan of walnuts. How much do you use?

[@pamt8430]

@@linuxelf me too!!!

[@Cielohomestead]

Jess! I’m in the waiting period in my life right now. Per your encouragement Ive started a small raised bed garden where I’m at, but I’m Anxiously waiting for a home with land we can garden and farm in. I can hardly wait for when that time comes. Your videos are so welcome. Cooking for others is my love language as well. ♥️

[@TheNeeenha]

I think to most women that like to cook...cooking is their "Love language". Historically speaking that's all she had to give, she had no money of her own and was the person running the kitchen..so food was her gift. I miss cooking for my son, he loved almost everything I made and would try so many different thing I'd come up with. He was fun to cook for.

[@kimberlydiaz6208]

Can't wait for Tomatoes! That pesto looked so yummy. You need to make a shirt that says Tomatoes Are Better Than Dinner :)

[@SteadInTheCity]

They way Ben threw the chicken over the fence took...me...down!! HAHAHA!! Totally doing pesto for dinner tonight too

[@peeechiz]

I was searching for this un the comments! I couldn't believe he threw that chicken!

[@rachelhughes9201]

Cracked me UP! He did a great job!

[@yeevita]

Loved that he threw the chicken! He is a sweetheart.

[@mydear6788]

That hurts the chicken its not funny

[@redsgardens8609]

I love how you inspire people to try in any form and not be hard on them self's. I think that's something so many people do. Any step forward is better than no steps forward. ❤️❤️❤️

[@joannagilbert3555]

I lost it when Ben tossed the chicken over the fence! That was great. He cracks me up everytime.

[@stillquestioning...6458]

Ya....my mouth dropped open for that. That was hilarious!

[@user-di6cn2ne7u]

I have heard that once a tomatoe is formed , it disconnects from getting nutrients from the plant . So counter top ripening is no different than vine ripening. It's just a placebo effect making you think they are sweeter. It would be a cool video to do another blindfold test - 5 vine ripened versus 5 counter ripened tomatoes (maybe like 5 varieties and do 1 of each)

[@lisagaedike741]

Sierra Marini I’ve heard that nutrients stop because doesn’t need it anymore but sugar production still goes up with sun exposure, and you need to have it attached to the vine. But maybe that’s wrong there’s so many theories!

[@marylouise890]

I have never heard that before! I find it hard to believe

[@sherry2836]

Yes, I submitted a similar comment a couple weeks back. Once a tomato reaches it's mature size it stops growing. The blushing is actually a sign that it is on it's way to dying, like any plant or flower wanting to reproduce. The plant stops sending nutrients to the "dying" fruit and the ripening is just the final process. Luckily for us!

[@moonlightmagick9858]

Yes would love her to do a taste test for this

[@deadkittens3]

Learned this last year after a battle with slugs. Picked some in the 'blush' stage and the only difference is I didn't have to cut half of the tomato off from the slug damage. They were so sweet! Would love to see someone else experiment with it too, maybe I have weak taste buds lol!

[@kristydickens1283]

On the topic of food snobbery, Preach on girl! I tell my kids all the time, don't let perfection be the enemy of progress.

[@janiswhite8461]

Such a wise saying .. for everything in life.. except maybe for a brain surgeon. "smiles"

[@arios8121]

After you and MIgardner helped me through my first raised bed garden last year, my daughter helped me put in 4 more beds this year! She went to culinary school and one bed is herbs , radishes, beets, getting kids to try new things! Our basil is going great and I made home made pesto first time ever! We put pesto on everything too! My daughter made basil and other ingredients on ribbon pasta (green!) At first they said no but our rule is you have to try it...they loved it! They love fresh herbs cooked on chicken breast! You have helped us create such great memories here at this 1.7 acre rental! 1 more year of college and my daughter will be getting a teaching job! Hope she will have time for at least 1 raised bed!

[@Just-Nikki]

A Rios that is wonderful. My 5 year old neighbor calls sage “ chicken plant “ because her mom makes a sage butter chicken and she recognizes the smell and flavor. She picks a single leaf every time she comes over and walks around smelling it as she checks for ripe fruits and vegetables to “ help “ me harvest. Happy planting!

[@arios8121]

Nikki that sounds delicious. Our cilantro bolted, I should try to plant some sage! Sage butter sounds yummy!

[@FranchesicaMiddleton]

Benjamin is literally the sweetest and kindest little boy. You're doing such a great job with your little helper!

[@GardeningInCanada]

Love basil, fresh basil can’t compete with the dried and ground stuff 😩 if only

[@hedibertohernandez3133]

I agree

[@wrinklesandsprinkles]

Dry roasting nuts on the stovetop elevates the flavor of pesto tremendously!!!! It takes seconds to do and is worth the time.

[@heathermayfield4247]

When it's raining and they are ready to pick I pick and roast them with basil, salt and black pepper, and then freeze for roast tomato soup in the winter.

[@catherineanderson3393]

Yum -- I make that kind of soup too - I never thought to do that part ahead of time and freeze -- thanks for that!

[@tahliel]

I just got really hungry!

[@katiew8511]

Just had our second tomato soup, but will definitely try a roasting step!

[@Katydidit]

@Heather Mayfield Thanks for that info, that sounds like a great way to preserve summer! That just installed a lovely vision for the inevitable grey, dreary days, as we have so many rainy winter days here!

[@heathermayfield4247]

@@Katydidit I am in England it's cold and wet now! Two foods bring the taste of summer in January - roast tomato soup and stewed raspberries and red currants with custard.

[@indarafarms]

I read a post once and it referred to it as an “ego trap”, like when someone starts a diet and looses a bit of weight but someone else isn’t so they start judging, or like you said someone is trying to eat better and do better but there is always someone more advanced looking back at that person with their high egos. I always remind myself of this, don’t fall into that *ego trap. I have never made Pesto before so when it’s our season I look forward to giving it a go. Thanks Jess & Miah, with love From Western Australia.

[@saraj4009]

I’m proud of me because I live in an apartment and I have about ten green bean plants with some little green beans on them. Can hardly wait for them to be big enough to harvest.

[@chomama1628]

Sara J you go girl!

[@pamt8430]

AWESOME!!

[@NS-pf2zc]

Here's my encouragement to Miah: The other day I visited a friend who was so kind and excited to share their tomatoes with me. It was one of their first, and I didn't have the heart to share I seriously disliked eating raw tomatoes. I can't stand the watery acidic taste. But I tell you what, I took a bite to please this excited person, and wow...I liked it!!! It was so good I finished the tomato! So have faith, I think you may truly enjoy this tomato that brought your lovely Jess her Freeze drier! 😁👍

[@michellewohlers3995]

Natasha S. There is nothing like a fresh tomato from the garden. If you always had only “store” bought tomatoes I understand your dislike. Soon YOU will be growing your own!

[@kristinepope5890]

When I was a young Mom; sometimes we would have little money. I would prepare dinner; which might be Pasta with Butter and Parmesan cheese. Those were some of the most precious times! It tasted yummy; we were satisfied!

[@claireisacamel]

This is a dish that Italians make all the time!! Pasta di Aglio e Olio! So simple yet so delicious!!

[@sharoncardenas5447]

It's not money that makes us wealthy, it's the love & our precious memories. I've never had much in terms of money, but I had a grandma I adored. She always told me "waste not, want not". I've lived my life accordingly. Love is the true riches of life!!! God Bless❤😇

[@canadiangirl5159]

I had never known about Ground Cherries until I'd seen them on your videos, so in the spring when I saw seeds for them, I jumped on it. And do they ever germinate well. So I planted lots of them, and gave some away. My sister and her husband had been buying them in the grocery store sold under a different name, and they love them. She is so excited that she now has them in her garden. Roots and Refuge Farm is spreading the love in central Alberta. :)

[@TalkingThreadsMedia]

Jess: Many of us will give you our blessing to be a "tomato snob" -- yes, store-bought tomatoes taste like disappointment. With that being said... if store-bought is the BEST a person can do because of space or physical limitations ....then that is their truth. Go for it! Best wishes to ALL! Kate from Olympia, WA 7/7/2020.

[@april5666]

That is another great saying: Store-bought Tomatoes Taste like Disappointment

[@stacychavez2167]

Great timing AGAIN as usual Jess. I was just outside looking at my large leaf Italian basil plants knowing full well that they need to be harvested or at least pinched back pretty hard. We haven’t been eating carbs at night, but thanks to your video, I feel “allowed” to eat my favorite family pesto dinner (my granddaddy was Sicilian) and that I don’t HAVE TO stick to harsh standards of dietary restrictions just “because.” Furthermore, we can indulge healthfully for the next few days until it gone ❤️ and then, make some more !! This is a true “Jess made me do it” moment. LOL 😂

[@Laurablushing]

I freeze my pesto in a bag laying flat so that I can break off pieces as I need it.

[@plamenapetrova9672]

I don’t even eat tomatoes but I started some cherries on my balcony this year. They just started blushing today! I’m pretty sure I’ll have more fun growing them than eating them 😁😅

[@kristenoberhauser8228]

Feeze those babies and add them to pasta sauce, tomato soup, chili, or mac and cheese. They will taste like summer in the middle of a blizzard. It's how I get through Maine winters. They are also amazing roasted in salsa or dried. They taste like tomato candy when they are dried.

[@gvas7560]

You will soon discover a flavor that you never experienced before. Speaking from experience.

[@ameliakat9982]

Roasted with balsamic and oil 😍

[@kbjerke]

Sometimes, when it's available, (like *right now!* ) I pick a few handfuls of wild garlic mustard and add it to our pesto. It's also good steamed as a vegetable! It's invasive here, so I try to eat as much of it as I can. Rather than just chop it down and waste it!!

[@katiea.584]

Super happy, elated even, when my eldest came home with a tiny basil bush (ours from seed are struggling). It smells amazing and I cant wait for it to take off so I can get some cuttings :) Genovese is the variety and it smells ..oh guess I already said that 😁😋 Harmony, Happiness and Health 🖖☮❣🌱🌱🌱

[@danagibbs5664]

One of the things i love the most about you and your channel is how encouraging you are, emphasizing the ways we can, and should, give ourselves grace. The "self loathing perfectionist" (LOL) in me really appreciates and is thankful for that!!

[@Harrowfarms]

It was so great getting to stop by! 💛

[@whippetpuli8342]

As always, Jess, your authenticity shines. Thank you for helping to cultivate healthy, realistic, grace-filled attitudes toward how we feed ourselves and our loved ones.

[@lorishealinghomestead5047]

We are on the same page. Lol pesto making time!!! 😍😍😍😍😍 I added some nutritional yeast to mine instead of Parmesan and 🤯🤯🤯 dude it’s AMAZING!!!

[@tennmcclain]

I love Ben hugging the chicken after he caught it. He was so sweet. I love reading cookbooks also. Love all of the encouragement you give! You keep just being you! That is more than enough. Blessings to you and your family😊

[@treasurebessler7213]

I've seen lots of people finding out they bought and planting things that turned out to not be what they were labeled. Mystery gardening is the weirdest side effect of COVID that I've heard of yet😅

[@donnastevens8832]

Sometimes it can dangerous though, planting things you are unfamiliar with. Earlier this year, I planted some oriential greens, mizbuna, pak choy, stuff like that, in a raised bed. They sprouted and grew to be a couple of inches tall and I decided to harvest some of the young leaves to eat with a mixed salad. Now bear in mind, I had never grown these before. FORTUNATELY, I decided to smell test, before I did a nibble test, before eating. Turns out those oh so tasty orientals greens, if I had eaten them, would have made me very ill, if not killed me. WHY?? Because they were not a mustardy type veg as I had thought, they were young vokunteer tomatoes .... and I had been about to mix their leaves in with my salad. So I learned a very good lesson quite early in my growing, this being only my secind summer. I now plant two lots ... one I grow to true leaf size in the house, in a pot and then I photograph it so I know what it should look like in the garden. At least a variety being different from expected won't kill you. Lol

[@Dixieburk1]

Treasure Wade I am having a lot of fun this year waiting to find out the identity of my volunteer cucurbits and tomatoes, lol.. mystery squash!

[@yvonnecfeuer7751]

Quarantine since March and my motto has been "I'm doing the best I can with what I have." Honestly, the rest will shake out.

[@liztrotter725]

I've never been a pesto person or a kale person, but I want to like kale so I grew it. I made a kale, garlic scape and hazelnut pesto a few weeks ago and it was amazing!

[@RootsandRefugeFarm]

That sounds SO GOOD

[@donnastevens8832]

Recipe please ... i've an abundance of kale and no idea what to do with it all so this sounds right up my alley.

[@rebeccaarmitage6057]

Mmmm I LOVE pesto. I recently discovered my love for pesto, I thought I didn't like it, only ever having tried store bought varieties. I often sub in some spinach or arugula or beet/raddish tops. Using scapes is also delicious. I almost always use cashews, and never add Parm (only because we don't like it) it's delicious with feta 👌

[@mississippigirlgardening8396]

I’m not all the way there of being 100% food sufficient... but love how far I am and know I will only be further next year... but so love this life💚🌱💚

[@mari0nhYT]

I love your channel, I learn so much from you. And about being an snob? *me puts on bitchy voice* Hunni, I'm Dutch I have coffee in my veins instead of blood, you cannot be a coffee snob because you drink it with milk. The Horror of putting milk in your coffee!! LOL, just kidding. But seriously, I envy your coffee maker and never ever apologize on being you. I don't share your religion *I'm a pagan* but every time you bless me, I feel good, so thank you for being you, for inviting me in your garden and your awesome kitchen. Blessed be.

[@lucindasantiago2600]

We are “foodies” but I also have two teen boys and a hungry husband so I need to be practical too. The kids go/went to school with the kids of a prominent chef. He was asking me about a meal I had made and our kids had discussed...so he’d heard about it. I began explaining the ‘recipe’ and realized some of it was...practical...and started to hesitate. Shame might be overstating but you get the idea. He reached out, put his hand on mine and said “Was it good? They obviously like it. That counts double.” Very freeing experience!

[@s30123]

Jess, how do you like your gas stove? I am a huge gas stove snob and absolutely love them 😁..... Also in iowa it is 90s plus humidity, I wear shorts and t shirt / tank outside then have a blanket inside on the couch.... Hot girl summer struggles 😂

[@CommonGroundGardens]

Lol this cracks me up. You would think I would remember baskets as I go out to the garden but sure enough I just end-up balancing eggs zucchini and whatever else in my tee shirt 😃

[@mydear6788]

I might only be ten ....but at least i know chickens aren't footballs...don't throw them like that!!!

[@jenniferbinder8663]

When you said to shake that off and do your best, I felt so affirmed. Don’t tell, but it made me cry. I’m so tired of being food shamed. I have have a 425ish square foot garden that grows enough food for our empty nest on our row crop farm. Busy enough already. When we eat at 9-1o:oo pm because that’s when my farmer comes in from his 16 hr day, then I do my best. Thank you for the affirmation.

[@TigOlBitties1985]

I just said to my daughter the other day I think I'm going to make pesto with all this basil I have growing! Thank you for this video Jess! And yes Ben I agree! Tomatoes ARE better than dinner!!

[@ritadonovan6606]

😊

[@turtlelilysgarden5258]

I love the "you do you" attitude. We are all just passing through. Bless you

[@inderwink]

“How BIG is YOUR garden?” My vote for the next garden sign. ❤️👩🏻‍🌾

[@kelliebaranowski]

"I grew this", I say it in awe everytime I harvest something. Like, I can't believe it worked! Lol

[@Sh4peofmyheart]

The feeling of accomplishment was so clear "I grew this! I grew this, too! *giggle*". I've said it before: that enthusiasm, and sense of accomplishment, is absolutely contagious!

[@AtlantaHospiceRN]

Eating fresh tomatoes in the garden right now! One for me, two in the basket, one more for me, 2 more for the basket 🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅

[@ayesha625]

As soon as I post this comment, I'm going into my yard to sow some basil seeds :D I agree with you about food snobbery. It can feel like an elitist field, and it took me a long while to understand this. Cookbooks generally tend to include the best recipes an author would know (because their food does reflect their reputation), so the ingredient list sometimes can be excessive for daily meals. I think learning about the chemistry and science of cooking (for example, how tempering spices can change the flavor of your dish) has really helped me be more free in the kitchen. :)

[@joseschroeder4931]

Hey you have Bielefelders!!! They‘re local from my region here in Germany 😊 love to see them in your channel 😄 (I have 4 of them and I call them the golden girls)

[@nmdispatchlady]

Thank you for those words of encouragement. Living alone, sometimes it is just easier to make a sandwich or have a bowl of cereal (way to often) than to have to make a "full" meal and then clean up after it. I know some much simpler meals that I need to start doing again. Preservatives make several health challenges that I have so much worse. I need to make ME a priority and stop worrying about it always being "right". Thanks again. God bless.

[@TheNakidGardeners]

Hey, we watch Sam from time to time when she first started with rabbits and looking for a place. Hmmm, basil. Love Mrs. NG pesto. The reason why I made her HERb garden with different basil types growing. I also love the smell of fresh basil. Since pine nuts are expensive she uses walnuts.

[@sunshineinfla222]

I harvest my tomatoes when they blush and let them ripen on the counter. That way I protect them from bugs and cracking. They are fantastic tasting!! And I admire them as they ripen!

[@terrym.2264]

Pesto freezes beautifully. I put leftovers in ice cube trays freeze, then pop out and put in ziplock bags or glass jars.

[@NikitaMaslen]

I’m so glad you brought this up - because I was actually just speaking to my husband about ‘doing better’ a few days ago. Thank you thank you thank you. The other thing I brought up with my husband in cooking is having the ability to ‘substituting’ - recipe calls for ‘raspberries’ but you only got ‘blueberries’, substituting yogurt for buttermilk, substituting coconut oil with butter etc etc... the ability to ‘wing it’, isn’t an ability everyone has

[@karenrobertson9371]

Love basil....I use avocado oil and spicy cheese.

[@chrisderouchey1491]

I absolutely LOVE that you have Spock up on your kitchen shelf!!! Live long and prosper!

[@inderwink]

Almost got whiplash from that “hard cut” for a tomato break! ❤️👩🏻‍🌾

[@keelyokeefe5270]

Pesto also freezes great! At the end of the season, we would always clear out our basil bushes and make a whole lot of pesto for the freezer

[@Daynamyte]

Also, the next T-shirt... “Tomatoes are better than dinner”

[@rosemcdonald5681]

I understand exactly how you feel trying to feed your family healthfully plus needing help like store bought pasta.

[@rosemcdonald5681]

Thank you for validation. I can’t do everything I want to but keep enjoying cooking, gardening, and expanding my knowledge of it all.

[@laceymiles8455]

Yes sweetie, done is better than perfect...lol . You are awesome

[@mellisahart7385]

Pesto is amazing! I highly recommend trying pistachios in place of pine nuts if you haven't. It is my personal favorite!

[@Kiuan88]

I cook for the people I love too! 🥰

[@mariellejennette]

Home cooking is my favorite type of cooking and my husband is a professional chef! I know what you mean, the stigma with white table cloth. I enjoy that as well, but there's nothing like a home cooked meal from scratch! Thanks for sharing :) Also, can you link your headbands? I'm fairly new here and I love them!

[@reneeflores6833]

Can someone please tell me if I soak my tomatoes in water I believe she calls it soak in the heat off or if that's not for tomatoes I'm a new farmer and finally have perfect beautiful tomatoes to take to Farmers market tomorrow but I'm not sure if I should soak them I know to soak the bell peppers

[@RootsandRefugeFarm]

No don't soak tomatoes or peppers

[@bornawake4483]

When I find basil at a good price or grow it I will make pesto and get tiny containers for the leftovers. Along with basil, I use blanched "cat's tooth" almonds, lots of garlic, and whatever oil I have on hand and no cheese. I will make a batch and then with leftovers use individual recipe size into the containers and top with some olive oil (keeps it green) and then freeze and it keeps a really long time. I've used some 6+ months old and it kept great with nice green color! I will drop some into homemade soups at the last minute. Stir into a pasta sauce etc. Summer out of the freezer! Yum!! I got used to not using the cheese (have some vegan friends) but you can add once thawed to the recipe you use the pesto in. I just can't speak to freezing the cheese.

[@Grubby4894]

Another great video, one of my favorite mottos is always be proud of how hard you’re trying, it doesn’t always have to be Pinterest perfect! 🤓

[@bluespringsgreenleaves2935]

I usually have a ton of basil bc it’s one of my favorite herbs. But this year it’s been a cooler and wetter spring/summer here and my basil is struggling. I’ve still got 4 plants, but they are tiny. Your basil looks amazing! I’m so jealous! 😊

[@amandabussey4416]

Omg I was in my garden tieing up some things and getting dead leaves off and a little tiny baby green frog jumped on my hang it was so cute

[@geargriden19]

Yupp i know how that goes. One of my banana pepper plants is actually a aneheim pepper!! I'm not really complaining though because i like them too and it's producing well!! Harvested a couple handful of beans and cherry tomatoes today!! Looking forward to your next video and the chicken tractor project!! *Have a good'nnn*