Join us in the much needed food quality revolution and learn how to grow, cook and preserve your own food! Welcome to our channel and our newest venture! We are Sophie and Filipe, two food lovers, professional chefs and regenerative farmers with over 16 years of professional experience running our own farm-to-table restaurant and regenerative farm. Because life is short and it should be full of adventure, we moved our family of 4 to Portugal, Filipe's homeland, to set up a new regenerative farm from scratch, to grow food, build soil, share our knowledge and to improve our food system's resilience. On this channel we share our knowledge to help you get connected to your food on a deeper level. We do this by storytelling and by visiting other regenerative projects Subscribe if you want to start growing, cooking and eating FEEL GOOD FOOD (aka chemical free, regeneratively grown, naturally preserved)! Let's do this!
Just came across your channel, and learned so much about storing my basil. Thank you, I’ll be trying several of these I never knew before. Btw, the salted basil, does this create basil-tasting salt like garlic salt, etc? or is it just a way to store some fresh basil? I’m going to try this too! Thank you.
I love Thai basil in my salads, but I do not believe these preservation ideas would work for me. Once I pick my basil leaves and rinse them off the leaves are just too limp no matter how much I try to dry them. They never return to the nice crispness that they were when freshly picked. Sad. 😢
Just subscribed. Love it! Looking forward to see more! Have you guys thought of comfrey for your husband knee. Just a thought. Not sure if it will help but it just might! Happy healing!
I just came across your channel and I can't wait to preserve some of my basil in salt. Thank You for sharing all your tips for Basil. Oh! and Thank You for giving shelf life.
So sorry about the sound.. learning curve:) will see if we can do another basil video this summer. Currently we are dealing with an upcoming knee surgery. Once that is out of the way, more time will be available!
I could still see fuzzy white mould on the tomato paste after you opened the sack... mould has deep roots, so scraping off the surface won't eliminate it. Are you sure this is a safe method to use? Why not add the salt before to reduce mould - as is done in lacto fermentation? Is this your own method or based on any historical fermentation? I couldn't find anyone who leaves the paste exposed to air and uncovered like this. I like the concept, but I am not convinced of food safety with this.
Hey Juls Mei, thanks for your comment and sharing your concern. This method is very old and has been practiced by many generations in our family in Portugal and it is also used in Brasil. There is actually a lacto fermentation that takes place at the onset of the process. And it is this fermentation, plus the white mould creation, which gives the paste it's interesting flavour. The reason the salt does no need to be added at the beginning is because the salt which is used for instance in the lacto fermentation of cabbage (sauerkraut) is added to inhibit the growth of fungi and mould until the acidity level is high enough to do that task. In this recipe you are working with the natural acidity of the tomato (average ph of 4,5) and you are killing off any harmful white mould (like Geotrichum candidum) by adding in the 20% salt after the dehydration period of hanging. The safety in this recipe is actually 3-fold: the natural acidity of the tomato, the reduced water availability by dehydration and lastly adding a very high amount of salt. Having said that, there is always a risk when home fermenting, which should be mitigated by using very clean materials and practicing good hygiene. I hope that was helpful. :)
sorry, the music drowned out the voice and this is difficult for me because of some deafness as well so it's hard to make sense of what you are saying.
Please, you two need to take care of yourselves and each other. That knee will need time for healing. And if you keep hindering that process it will take much longer to heal. Or possibly cause a full tear. Do you have Comfrey plant you can use? There are also other herbs that can help. We will be here. Love your content! Love and blessings.
We will all still be here. Take a break. I know I'm overwhelmed on the farm at the moment without the pressure of creating content. Be kind to yourself
oh no that's terrible news! Take care of yourselves! Seeing the back up peppers reminds me of your tomato experiment... how did that turn out, now that the tomato season is full on? will you be doing it like this next year again and start as early?
Thank you! Yes, the tomatoes are thriving! We will definitely do mob seeding and transplanting straight from the bed in stead of our potting method next year! However we will seed them a little later next year. But truth be told, the plants reacted really well to being transplanted, despite their rather large size. The same can be sad about our aubergine and pepper plants! Amazing really! ❤️
Love the channel..wish you all the best...just don't burn out...no!..I can't keep up with you ..I used to but now 58..been weeding for years ..make sure you enjoy, and when you dont please take a break! or you put us to shame haha..forca!
Hahahaha! You are right. Sometimes you need to stop and smell the roses! The herb garden is such a great place of refuge these days. I go there for short 10 min therapy sessions to unwind! Hihi
