Using my garden food (Garden to Table- Roasting Peppers) | VLOG

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Hey ya'll, I'm Jess from Roots & Refuge Farm
Welcome to a place that feels like home. A small farm with a big family. We hope you'll pull up a chair, grab some coffee and visit awhile.
There was a time that all I wanted in the world was a little farm where I could raise my family and grow our food. Now, that is exactly what exists outside my door. In watching it unfold, a new dream was formed in my heart - to share this beautiful life with others and teach them the lessons we've learned along the way. Welcome to our journey, friend. I am so glad you're here.
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PO Box 4239
Leesville SC 29070
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PRODUCTS WE LOVE - You've probably heard me talk about these things a million times, so here's where you can order them (and get a discount with my code!):
- Greenstalk Vertical Gardens (Use code "ROOTS10" for $10 off your order): rootsandrefuge.com/yt-greenstalk
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- Growers Solution: rootsandrefuge.com/growers-so...
- Neptune's Harvest Fertilizer: rootsandrefuge.com/neptunes-h...
#rootsandrefuge

[@geanamarcum6449]

I just picked so many peppers and had no clue what to do?!? This video just saved so much harvest for me❤❤ now to go start roasting and freezing peppers😂❤ thank you for always posting! My kids and I adore you! My 3 year old runs to my computer everytime he hears you because he wants to see your cows😊😊

[@karenplante3801]

I harvested Kholrabi, red noodle beans, and 4 cups of sweet potatoe leaves and made a stir fry added cooked chickpea pasta and balsamic vinegar/olive oil glaze with goat feta cheese crumbled on top. So good

[@leewillis2908]

Jess! You have such a knack of making these tasks look so simple. Your kids are truly blessed to eat like kings.

[@colleenfoster6841]

Idea... toss the peppers gently in a large bowl with the olive oil, then place neatly on the stoneware and save a bit of time from drizzle, turn over, drizzle. What do you think? 🙂

[@dianekreider2684]

I sautéed onions, garlic, green beans and squash the other night and my family actually ate it. Made me feel so accomplished 😊

[@tamrahawkes3170]

You could always celebrate Canadas Thanksgiving which is Oct 9!

[@Pepper5655]

I've learned to use my stove timer for so many things, heating and seasoning my skillets after each use. I turn that burner on high and set my timer for 1 minute, then rub the inside with bacon grease and store it. The timer keeps me from burning things while I'm washing up my dirty dishes...Thnx Jess for sharing I got teary-eyed after I saw your Carolina Exchange logo on your garden basket. I am so very proud of/for you guys and your new venture. I bless you, sweetheart.

[@e.c.5994]

Peppers are tomorrow's project - I don't have any that are red yet, but the plants are breaking under the weight, so I need to lighten the load a bit. Most likely I will chop and freeze whatever's left after salsa. Today I shredded enough summer squash to fill a medium and large freeze dryer, picked tomatoes, and made 5 pints of strawberry jam from fresh-picked strawberries. Yesterday Dad extracted 2 1/2 gallons of delightful pure clover honey from our hive; this is the first year we've actually had a honey harvest. Currently I'm shelling dry beans. I need to pick more tomorrow. Thank you, Jess, for giving me something to focus on while my hands are busy in the kitchen!

[@melanieedmonson1480]

You have a lovely smile and your laugh is a sound of joy. Thank you for giving me an afternoon kick in the pants, back to work.😊

[@lynnandrews8424]

I would put your sauce in a Crock-Pot to do your; that way you won't have to watch it in case it gets too dry or burns. Just set it and forget it!

[@taylormesa6166]

I just discovered the can opener for home canned foods the other day! I’ve been eating home canned food since I was a child (I’m 37 now 😂). I was so excited and also mad that I screamed at my husband to come watch me open a can. 😂

[@RootsandRefugeFarm]

Hey, I'm just relieved I'm not the only one who missed that.

[@taylormesa6166]

@@RootsandRefugeFarm Same. My poor paring knife can finally stop pulling double duty.

[@SageandStoneHomestead]

Need one!!!

[@donnaholman2473]

I’ve always used the ring edge to lift the flat part of the lid. Doesn’t harm either piece

[@sskillie1]

We grew up on home canned salmon. We always used a side of a soup spoon. I'll try the can opener if I can find my old one. 😊

[@allenfarm]

I looked at our can opener last night and was SHOCKED to find a jar popper! Amazed that they still make them with it.

[@louiseswart1315]

Don't worry at 63 I am learning today that that hook is not only for soda and beer bottles!

[@ruthannecoro6198]

Jesse.. you’re harvesting with a lovely garden basket! Yay for you 🙂.. 5 gallon buckets, pockets and the random plant pot work.. but lovey harvest baskets are so romantic and nostalgic ❤

[@MsJay0913]

I love those baskets! I think Laura from Garden Answer uses one too. I just have a couple of random baskets (one big, one small) from the thrift store and some buckets. 🤣

[@dawnwilliams8766]

I thought that basket was adorable and wondered where to get one!

[@ruthannecoro6198]

@@MsJay0913 I’ve started to use my smallish collection of lagenberger baskets 😜 but I do love some of my random thrifted or gifted old baskets too ♥️

[@ruthannecoro6198]

@@dawnwilliams8766 I soo want one too, but cannot justify the purchase yet. I have a number of lovely baskets .. I’m using them so that when something needs replacement I can get one! Love them!

[@ruthannecoro6198]

@@dawnwilliams8766 it looks like maybe thier exchange 🙂

[@lamgardn3800]

Thank you for sharing another way to use our harvest and make a do-ahead portion of a meal. So helpful!

[@elizabethlink3993]

💚 Yummy roasted peppers for your dinner! I added Sungold tomatoes and fresh basil to "Quesadilla" that included homegrown zucchini. I love that Asher has kept his blue hair for so long. 💚

[@cynthiamuschany4331]

Today I took my garden onions, several different peppers, lemon squash and yellow zucchini, and carrots, pulsed them in the food processor and then mixed them with different garden tomatoes, basil, oregano, and garlic to make some chunky veggie pasta sauce that I put in the freezer. Then I pickled some Kalugeritsa peppers and stuffed them with feta, cream cheese, and italian seasoning and put them in a jar in the fridge. I wanted to roast peppers and freeze a ton of green beans but ran out of time because I am a teacher getting ready for our first day of school tomorrow!

[@turtle2212]

Today I am making a fresh greek garden salad with tomatoes, onion rings, green peppers, cucumber, garlic, oregano, olive oil and feta cheese. As I harvested french beans I add a side dish of garlic roasted beans. Baguette completes the meal!

[@BearWithMe-Jillian]

Today I finally got to taste the German Striped tomato I've been trying to grow for two years now! Last year it grew well but never set any fruit. This year I bought two starts and each produced a small tomato (looked like a large plum tomato size more than a slicer). I've been thinking I'd bought two different tomato plants all this time and wondered why the Cherokee Purple looked like the German Striped, then checked the tags and remembered that I'd decided two grow two of the German Striped instead of two different kinds, to hopefully have a better chance of getting something. I harvested yesterday and for lunch today made myself my first tomato sandwich of the year. And probably my only one, as I don't see anything else growing or any more blossoms. It sure is a beautiful tomato, though, and has a unique flavor. I enjoyed it very much.

[@rutabagastuff6953]

I fried black bean and chicken tacos that we topped with my home grown banana peppers, cherry tomatoes, lemon cucumbers and spring onions. Had to buy the lettuce since it’s too hot to grow it right now. My daughter contributed fresh, raw corn off the cob. My family calls them salad tacos. This was my son in law’s birthday dinner request!

[@irismeurs2425]

Thank you for all the tips that you share in your videos! I love watching you, your family and the farm grow with the week. It is a great inspiration ❤️

[@rebeccaburnell9319]

I roughly chopped up a huge amount of dill and added it to a honey-dijon-lemon glaze I made. Half of the glaze went into the fridge for use next week, and I made a new potato and blanched young green bean salad with the rest of it. I grew the Rattlesnake pole beans myself (will be continuing to harvest for the next 4-6 weeks) - they're so sweet and succulent! - and the potatoes came from my weekly CSA box from the farm down the road.

[@user-kg1zs5ts1i]

Cucumbers, tomatoes, basil, parsley salad with a simple balsamic vinaigrette I make with everything bagel seasoning.😊

[@debihuntsman9314]

Jess, I really enjoy your videos that share your time in the kitchen. Thank you! ❤❤

[@terrimarks3694]

Thank you! I appreciate very much the "how to use the garden produce" vlogs!!!

[@garynorcal4269]

I love using garden to table veggies out of my garden . Nice presentation.

[@zoe0abundant]

This morning I cut up and roasted all the tomatoes starting to go bad on my counter in prep for making salsa tomorrow (I didn't have time before starting our homeschool day). This afternoon I will be making more basil pesto with basil I topped when it was starting to flower. I didn't have time to process it all, so I picked the bottom leaves off and stored them in jars of water in my kitchen like flower arrangements. My husband hated the smell...lol. 😁

[@lindap9079]

For breakfast I added ham and swiss chard to my scrambled eggs. Lunch was cucumber salad. Dinner's side was sautéed green beans.

[@karronlaneNOLA]

loved the video and just wanted to say . . . thanks for the blessing every day. very much appreciated.

[@StainedCrimson]

We harvested our first ears of corn the other day, which I was shocked actually grew really well in our garden; I didn't think we'd have enough space! And yesterday I made your browned-butter tomatoes using some Cherokee Purples from the garden for a treat. It's definitely harvest time here! I love all of your videos, but the kitchen ones are particularly exciting because I know that I can try the ideas out right here in my classroom rather than planning for that dream property down the line. Can't wait to give this one a shot!

[@tamarakittmccluredaomlac.9158]

My first year gardening in east Texas from San Diego- I didn’t get any peppers this year but I established oregano, basil, and rosemary. Just picked some for drying and using throughout the year! I do have Tigger melons and a few sugar baby watermelons, not enough tomatoes and no squash due to the squash bug presence. Going to sow more seeds 😊. Thank you, Jess, I bless YOU. ❤🙏🏻

[@schex9]

Keep your pepper plants alive crowded in one or two pots over the winter, and you will grow lots and lots of peppers in April and May before the summer gets too hot. Peppers are perennial plants in Mexico.

[@isrataziza]

Thank you for sharing your experience and life with us.

[@a.chandler6993]

Jess, I have a gazillion year old, solid copper can opener that was my great-grandmother's. That's my lid flipper!

[@raversmead]

I could almost smell those peppers as they came out of the oven ❤

[@farm-ish2708]

My daughters and i started corring and freezing tomatoes to use later in making curry sauce to can... and we kept eating the tomatoes... favorites this year. Paul Robeson, Black Strawberry, Thornburgs yellow and queen of the night.

[@kristicornwell6852]

A giant cucumber, tomato salad with feta & olives

[@crissytuttle2132]

Thank you, Jess! I just love your kitchen videos!

[@marykappesser5145]

I really like to see the practical side to growing food, that is, what to do with it in the kitchen. Those roasted peppers looked so good.

[@benalilee125]

I picked green peppers some Zucchini - sliced it and diced potatoes with onions for breakfast. WAS GOOD.

[@AllisonLitch]

Your vidoes are so relatable. I live about 3 hrs from you in Jamestown, SC & that's why I love watching your videos. You actually inspired me to give gardening a try this year. ❤

[@marina43978]

Love your videos and your family! Thank you for sharing your experience and life with us.😊

[@marygrott8095]

That's a great idea to preserve the roasted peppers in oil in a jar in the fridge! Thank you for sharing that.

[@PeaceandPinesHomestead]

Thank you Jess! I love the cooking content. Learning from scratch

[@patriotmama]

I blackened peppers today and packed them in oil and into the fridge they went. LOVE them. :)

[@Youcangarden]

My first time canning!!! I canned roasted cherry tomatoes with herbs, sweet relish, and Napoli style raw tomatoes with basil

[@mostuniquemary]

Those peppers are beautiful! 😊 Yesterday (when this video was put out), I made home made chicken soup. Boiled the noodles separately and canned up the extra soup, adding extra green beans, onion, carrots and potatoes, all from the garden. 7qts. Also made green tomato jam (tomatoes from the garden) for the first time....tastes just like apple pie! Canned up that as well. 🥰

[@ourhomesteadclassroom]

With all the tomatoes, cukes, and peppers comin' in hot right now, we used our garden to make Gazpacho!

[@mf3610]

You in the kitchen are some of my favorite videos!

[@AmandainGeorgia]

Today I picked a bunch of Swiss chard and made a chick pea and chard soup/stew from Tuscany. So good. I used my tomatoes and chard and chick peas that I’d pressure canned a few months back. Fast, easy, delicious and hearty.

[@shill4]

I love going to the garden to find dinner. I wish I could share pictures. We had corn, purple hull peas, sautéed yellow squash, okra cooked with tomatoes, with hamburger steak and rice two nights ago. We grew all of it except the rice. Our goal,is to grow vegetables to eat seasonally, and preserving some for winter.

[@bridgestew]

For dinner last night we made a salad with some grilled flank steak on top. The only thing from my minuscule garden were the cherry tomatoes and cucumber slices. We had some store bought cherry tomatoes gifted to me from my sister, so my husband used those on his salad. I was so happy when he said to me, "Your tomatoes are better than these." This is my first full year trying to have a garden in a tiny space. So, it's Greenstalks and grow bags housing all my crops and flowers. It was nice to get that tiny validation from him that my effort is paying off. I finally understand what Jess was saying when she said, "Grocery store tomatoes taste like disappointment." When it is all you have had before, you don't know there is a difference. I thought I didn't like tomatoes. Turns out, I just never really had good tasting tomatoes before. Now I snack on my different varieties of cherry tomatoes like it's a treat. 🙂

[@schex9]

Try Juliet grape tomatoes. They are delicious.

[@Junkinsally]

Nice advertising for the “Carolina Homestead Exchange” on the produce basket! 😉 Today’s garden dinner will be stuffed Hungarian Wax Peppers with roasted potatoes and salad. Canning pickles and salsa verde.

[@angelad.8944]

I feel like off camera Jess would have just crammed her hand in there to get that last of the sauce out of the food processor. 😁 That's probably what I would do, haha! I envy your pepper harvests. I am a horticulturalist and for the life of me, I have the hardest time getting a bountiful harvest from them. Of course I am in a US Zone 4/CDN Zone 5 but lots of people have success. Our weather in this area is so much like a yo-yo spring and fall though. I have decided to built a poly tunnel of some kind in hopes of better success.

[@RootsandRefugeFarm]

You know me so well 😂😂😂

[@fadedrose100]

I also live in zone 4 with flip flopping weather spring and fall. I made a poly tunnel this year and had a fantastic harvest of peppers, tomatoes and squash from it.

[@kats3520]

Jess, I just wanted to take a moment and tell you your hair looks really pretty shoulder length like that! It always looks great but your current style suits you! 😊

[@thepraticalgardener]

Opening a canned jar with a can opener... Gosh I feel dumb now! LOL Thanks Jess! :-)

[@lisanowakow3688]

What little I had in the garden (I planted for a fall garden) has gone the way of the spring/summer garden to feed a large grey mama squirrel. It amazes me what she eats. WHod have thought tomato bushes and squash plants, onions and garlic, all gone. Now she lives in our yard and dashes back and forth all day long. I don’t want to kill her. Maybe I should try feeding her potatoes or dog food?

[@NanaPelletier]

I love roasted red peppers. Ive always bought them in a jar. Pull out one or two when making a fancy pasta sauce. I decided the other day that id buy some at my local farmer stand and try making my own. Ive been unsuccessful with my own seeds. I have leysa seeds from baker creek, along with a variety of other types. Ive also purchased plants and ive been "meh" successful. I figure after this year, just buy them locally and use the garden space for more beans or tomatoes. Tonight, my zuke, purple/green beans, onion, and garlic sauted with a side of basmati rice with my herbs and kayem kiebasa. A fresh diced tomato (my garden) on the side. Yum.

[@AnnieandCC]

I wish my husband could tolerate peppers! That looks amazing! I made a couple jars of dill pickled green beans, okra and locally grown carrots. And finished up a bit of diced and sautéed zucchini (the little round kind from botanical interests). I have several little egg plants waiting to be sliced breaded and frozen for a later batch of egg plant Parm…..

[@GOdeg-kn2mc]

I made strawberry shortcake (pound cake), with the best strawberries I have been saving up and potato salad with fresh from the garden golden potato. Heading out to get cucumbers to make cucumber, tomato veggie salad.

[@stephaniehanuman-dale6279]

Use your salted pasta water to thin the sauce a little if you don’t want to use another can of tomatoes. Pasta water is magic🌱💚❤️🍅🥫🫙🍝

[@sharonstevekologinczak9670]

Jesse, I love your hairdo... You look so sassy. It's adorable on you... Thanks for the pepper ideas...❤

[@tipsnip7368]

I just have to say thank you for introducing me to shishito peppers! My family and I all grow them and enjoy them almost everyday♡ I actually just sent them and the yellow bequino peppers to a lady church so I'm sure she will spread the word💛

[@jamjar5716]

Yummm! My mouth is watering!

[@mlee7037]

I would always give my jars to my husband to get the lids off because I was always scared I would rip the whole fingernail off. I realized about three weeks ago how to use my can opener to do it for me. Thanks, Jess. Love you all. Bless you all until next time.❤

[@tjohnson1100]

I Rose is my tomatoes added roasted pepper from the garden fresh garlic and made it into bruschetta and that’s how we ate it with some Parmesan cheese on top

[@michelewhite1150]

I am so surprised how people use metal utensils on their cast iron products. Thank you so much for sharing this with us xxx

[@lindawoody8501]

I like the product placement for your hod veggie harvest carrier. Glad you have a fine pepper harvest this season as that has been hard in past years at times. I know you all like Shishito Peppers very much.

[@ourhomesteadclassroom]

Took me a few years to find the can opener "secret" as well! 😁

[@debraschwicht9741]

I used my fresh tomatoes and herbs and our grass-fed & finished ground beef for making tacos tonight. It’s so very satisfying to see that we grew at least part of our meal!

[@SageandStoneHomestead]

I need to order adjvarsky and shoshito pepper seeds asap for next season!

[@barbarafunk5118]

I try to keep both red and yellow onions chopped in thre fridge using mason jars to give a pretty seal.

[@sandrasstitches6108]

I’m enjoying cabbage casserole with a home grown, freshly harvested cabbage. Recipe compliments of Brenda Gantt plus I tweaked it for my liking 😋

[@leahharbison4932]

Bless you Jess ¡!

[@samoatodd8730]

Funny girl, you make me smile! 😊

[@brittni827]

Tonight we are having steak from the whole cow we purchased last year with homegrown greenbeans and homegrown potatoes. I haven't decided whether I want to mash or roast the potatoes yet. I want mashed but I think the popular vote will be roast. I think the deciding factor will be what variety of bolunteer potatoes I pull up lol

[@RootsandRefugeFarm]

Do you have any lard or tallow? Cut potatoes into bite sized pieces and coat with lard or tallow. Salt, pepper and a bunch of fresh herbs. Roast 425 until crisp. Mix yogurt with garlic, lemon juice and chopped herbs and drizzle on roasted potatoes

[@brittni827]

@@RootsandRefugeFarm I sure do! The yogurt sauce is a good idea. I recently found some A2 yogurt from Costco that is actually quite nice that will be great for that

[@crystals14acregarden61]

I planted those small peppers that you like t9 blister and snack on. Then I saw several videos where people this year were getting some hot peppers off them. I harvested 6, 4 green, 2 red...2 of the green ones were hot...all from the same plant. Check yours

[@emilygardner]

I think we have the same food processor. I love it! My husband bought it for me as a gift for my pesto making. :)

[@nicoleolson1347]

Im drowning in squash and zucchini. I love turning it into zucchini noodles and freezing it for later. they flash fry so fast and taste delicious

[@MsJay0913]

Last year was my first time canning... I'm not sure if I saw someone else use the end of the can opener or if I just figured it out. Lol ... Saturday I chopped some fresh (slightly over ripe) roma tomatoes and some slightly spicy banana peppers to throw in my crockpot taco soup. 😊 I didn't think to grab an onion until it was too late... Or maybe I just didn't want to deal with it. 🤷🏾‍♀️🤣

[@lisamaria5867]

Thanks for the motivation ❤❤❤ made salsa verde with green tomatoes today it’s all I got from the garden this year your garden is goals ❤

[@irmafernandez2887]

Great advertisement for your garden basket. Most of the time we see you using whatever is near.😂

[@karincope3019]

We raised turkeys for many years, we did Bronze Breasted and our Toms dressed our at on average 35 pounds , my processor was amazed at their size but said they were getting to big fir his machines .

[@karincope3019]

Jesse m I too have a ton of PC , I have bern loving the Rapid Prep Mandolin when I am canning , it has saved so much time and uniform sizes . My stone ware is black and my Stainless 3 set of bowls i have had 10 ” plus years and the lids seals just like new .

[@craftyfarmer04]

I roast them can them. We use so many roasted peppers over the year. I make homemade pimento cheese everyweek year round.

[@gemmamorson7998]

I roast my peppers with a little honey and then I add them to my green Mac and cheese. Which is just Mac and cheese with a heap of added spinach blitzed in. So delicious! I also love them in a wrap or simply on top of hummus as a snack! They are my fave fave!

[@beckymartinez9926]

Thank you for the recipe. I think I will try that. I have no garden food currently because it’s 107° praying for the temperature to drop.

[@joannagel4681]

I love it when people share ideas of what to do with the harvest says it’s coming in. I just bought a new vacuum sealer, so thanks for sharing the idea of scorching the peppers and then I can ceiling him and saving them even for later if I don’t have something right now.

[@kristinatoole9746]

I enjoy all of your videos but I really love your cooking videos. 😊

[@DillRidge]

Zucchini bread with blueberries and semisweet chocolate chips and also some nice sliced cukes with thousand island dressing. Oh yeah, I picked some basil to put in a scrapple for breakfast. ✋🏼 high five! 😂

[@hismercysavessallysue5927]

As a single woman with a full time job and gardening, my biggest problem is finding the time to cook everything I harvest from my garden...lol I make a lot of jambalaya, chili and spaghetti, and roasted squash during the summer, because they're an easy way to use up my tomatoes, okra, peppers, etc. I look forward to retirement when I have more time to be adventurous in my kitchen with my harvest :) I did accidentally make some curry squash dip the other day that was surprisingly pretty good, like bobbaganoosh...but it was initially intended to be squash soup....lol I think all gardeners are pretty tired by mid August, of fighting the bugs off their crops organically, etc. Squash bugs have been horrific this year in the Louisville, KY region, and those little suckers can take out a huge plant overnight, and it's so sad and devastating. Thanks for all your content :) May the Lord bless and protect you and your household :) I'm also happy to see you feeling so much better :)

[@jeannamcgregor9967]

Perfect timing! I have big Ajvarskis and a nameless Spanish roasting pepper (whose seeds a friend brought from the Pyrenees) both ripening and I've been wondering how to process them. I think I'll go for roasting and vacuum-sealing. 💚

[@tracyguillemette6255]

How did we use our garden food tonight? Well I stir fried some turkey sausage, yellow squash, peppers, onion, garlic and herbs (culantro - not cilantro and papalo) and put this over some Red quinoa- YUM YUM. If you like cilantro try Culantro and Papalo -they love the heat!

[@erikas974]

Jess that looks yummy. I only would put a bit of red wine to the jar with the tomatoes so clean all sauce out and the red wine gives extra flavour and coocks out so no real alcohol in the food.

[@elenadupuis5124]

Great tip to remove canning jar lids! I’ve always used a butter knife.😄

[@robinroseberry]

Thank you

[@user-em8oi4ni9h]

Great tip for use of sweet peppers. I've never heard of tomato based pasta sauce with peppers in it before. Also, you can use a canning jar wrench to pop the lids off of sealed jars. Just place it under the edge of the lid, close the wrench somewhat firmly and lift until it breaks the seal. My grandma taught me that years ago when our jar opener "grew legs and walked off". 😂

[@Brock_AnnaMaria]

Hello lovely Jess! I truly get inspired to cook with these types of videos!!

[@kathylane5934]

That looks like good meal. Never done before but plan on doing. Glad you said something about roasted pepper and oil. I have been using them with garlic cloves in my pimento cheese but bell peppers any kind

[@debidavid]

I made my first salsa yesterday and boy it was awesome.

[@user-lq5et9ti7r]

Today I sautéed Tromboncino, yellow courgette, fleshy tomato and kale nero from my allotment with some onion, garlic, leeks and runner beans, added a herby stock jelly and mixed with brown rice, topped with a few king prawns - delicious! I'll be taking some more Tromboncino squashes to our Community Fridge tomorrow as it's gone maaad😂