- Last time, we harvested a ton of
root vegetables.
And in this video, we're gonna prep them
for a couple different preparations.
Maybe a roast as well as a quick pickle.
- Yeah.
- 'Cause there's just too much.
I mean, there's simply too much.
- Gotta store it somehow.
- Yeah, I'm gonna start off with the radishes,
Jacques, maybe you want the carrots?
(soft jazz music)
So I'm gonna cut above and give a little green left.
- Yeah, I'm gonna do the same--
- 'Cause we're not gonna use these all right away.
- And kind of the idea there
is that if you leave the greens, right, that
they could still keep drawing moisture
from the plant,
which will make them last not as long,
and they also won't taste as good.
- Yeah.
As nice as it looks with the green top.
- So, these ones,
I think we we kept calling them radishes.
Aren't they Hakurei turnips, though?
- Yeah.
- Yeah. They're Hakurei turnips.
(kids cheering)
Honestly, yeah, there is a difference, but
for the intents of gardening, they all grow
pretty much the exact same.
- Right.
But turnips, I prefer a lot more.
- I do, too.
- Personally, I can do a roasted turnip.
Whoo!
(Jacques laughs)
That guy's huge!
- I wasn't gonna tell you this, but
let's just say, last week you might have been
gone, and I might have came
and harvested a bunch of carrots.
- Did you?
- Yeah, just like a small bunch.
- How many did you harvest?
- I don't know, maybe like this much.
- This guy just doesn't tell me stuff like that.
Oh, I just got radish juice in my eye directly.
(Jacques laughs)
- Turnip juice.
- Excuse me, turnip juice.
(Jacques laughs)
Forgive me, forgive me.
- But anyway, what I was saying is that,
I came over, I stole a bunch of carrots.
And what we did is, we cut them up
and sauteed them in a pan with a little bit
of butter and some orange juice.
- Oh?
And a touch of ginger.
- Like ginger, the root?
- Yeah, yeah, yeah, yeah.
- Just straight up fresh ginger.
- And it was quite delicious.
And you could even throw some curry in there, too
if you wanna get a little more exciting.
- More exciting than that? I mean, that's pretty.
- It's pretty
- it's a pretty good combo right there.
- So there's a lot of like really delicious
things you can do with carrots besides
just eating 'em.
- Besides eating them? You're still eating 'em.
- I, you're still eating, I guess
besides eating 'em straight.
- As carrots. Yeah. Yeah. Yeah.
So I think what I'm gonna do with the turnips
is certainly I wanna to do a pickle and maybe
use a mandolin and slice them really thin.
- Oh, yeah.
- And try to do a pickle like that.
Honestly. I almost wish they were radishes
for that because then you could do real thin
and you could do like radishes on eggs
or radishes over some rice bowl or something,
- Okay.
but maybe turnips will work. We'll see.
- Yeah.
- Turnips to me though. Better roasted.
- Yeah. These ones are almost like an apple
like they're juicy and they're sweet.
They're not that crisp.
- No.
- But they are very sweet and juicy.
- Yeah. So look at my method though.
It's the toss and chop. It's actually quite nice.
I'm actually trying to channel
my machete vibes right here.
Sing, sing, sing, sing. It's gone like that.
- Honestly. Pretty, pretty pretty. No, no, no.
I think it's it's natural is the thing
it's natural.
(lighthearted music)
Okay. Here are all our greens.
Again, you could use it. Don't tell us
that we could use it. We know we can use it.
It's just that we don't have the time.
We have too much.
- It's too much.
- And we can still use these and we're gonna
bring 'em right over to the chickies.
See what they do with them.
- Got another, got enough.
- See if they're interested.
- See what they do. Oh, they're interested.
I'd say that's a success. They're a fan.
(lighthearted music)
- They're pretty good.
(lighthearted music)
- We've prepped all these carrots and all these
turnips I 'em in the fridge and we're gonna turn
them into just a couple different preparations.
Jacque, you looked up a couple different
brine recipes.
- Yeah. So I think we're gonna just do a simple
brine maybe for the carrots
and maybe one for the turnips.
- Yeah.
- Its all water brine.
- At minimum, we're gonna do a brine
and we're gonna do a roast
and I've got a knife for you as well.
Unfortunately. I've only got two.
I got even a little cutting board for you.
- We probably only need.
- Should we do two jars or?
- Yeah. I think we should do two jars
of the carrots for sure.
- All right.
- And then the turn more the turnips.
I think we can roast.
- That's a perfect carrot by the way.
- That actually is a nice carrot.
That's, that's going in the roast for sure.
- Using the crowdsource recipe book
and they have a basic brine recipe which is
just a teaspoon of salt to a cup of water.
And that'll make a 2.57% salt
which is like an ideal ratio.
- Yep.
- [Jacque] I'm gonna just go ahead and make
six cups of brine.
- [Man] Okay.
- [Jacque] Maybe five.
- Some French trained chef watching is probably
cringing at my chopping methodology here.
Honestly. You think we have enough with these,
right here? Probably right.
I gonna toss those two in for the roast then.
- Yeah.
- [Man] So while I do the turnip shock,
why don't you talk about some of the flavorings
we're gonna add on the carrots?
- Like two, two options basically.
Well, infinite options, but we just harvested out
all this fresh lemon grass out from the herb bed.
So I thought it'd be really interesting to
put maybe, I don't know how strong it's gonna be.
So maybe just one whole lemon grass chunk,
cut in half with one of the jars of carrots.
And then on the other batch, I was thinking
cause we have all this fennel in the backyard
growing right now, take a bunch of fennel
and some black pepper corns
and put that with the carrots.
- [Man] All right. Doing a little radish prep here
or turnip prep. Excuse me.
We can't get, we can't get off for this.
We, we just keep calling 'em radishes guys.
- Something, something,(inaudible)
- What, what was it? I mean,
what was the initial trigger for that?
- I mean, honestly they just kinda look the same.
- Yeah.
- Something in your brain just committed
- My brain? You called 'em radishes first.
- I did?
- Yeah.
- I don't remember that.
- I mean.
- I don't think that's true.
- I think there's video evidence.
- It's been a while since I've roasted turnips.
So we'll see how this goes.
And what was that recipe?
You did a little bit ago
with your carrots in the cast iron pan outdoors?
- Oh yeah. Yeah.
- We could do a roast version of that. No?
- Sure. I did.
- And try it with the turnips as well.
- Carrots with just some butter, some fresh herbs.
So I did, I believe dill.
- Okay. Which we don't have.
- And something else but you could really
throw any, like I said you could put thyme.
It would be really good.
Rosemary would be really good.
- Why don't we grab a couple sprigs of
rosemary and thyme?
- [Jacque] Sure.
- [Man] Just like the classic Mediterranean herbs
and then we, and then we do butter and herbs
and just roast it like that.
That should be pretty solid. No?
- Now I'm getting hungry.
I'm gonna go grab some herbs.
- All right, cool.
- So I found this outside.
- [Man] What do we got?
- Hardneck garlic.
- [Man] Okay. That's perfect. Yeah.
- And then we've got a mixed bundle of thyme.
At least one of these is lemon thyme.
I always get too many herbs.
- So guys, this is one of the earliest garlic
that came out this season from when we planted it,
I believe in November. And I was a little surprised
that it came out this early, but pleasantly so.
Because if we take a look real quick
we'll rip off the neck here.
This is a hardneck, garlic like Jacque said
what you can see is great clove separation.
Let's take a look in the clove
and see what we got going here.
I'm really excited.
This is like the first crack of garlic
this season.
I know there's a better way
to do that, but that's fine. I mean.
- [Jacque] That's a nice looking clove.
- [Man] It's a nice looking clove that,
that sort of purplish skin coming off there.
- [Jacque] Yeah. Looks really nice.
- [Man] Really nice.
- How's the smell?
- That's potent dude. That's potent.
- That's some flavor oils.
- That is potent.
(lighthearted music)
- So what we need to do now,
I think we've got these perfectly roasted.
So let's just take a look
and bring these out here.
I think I may have cooked them a little bit
too much, but we'll have to see,
let those cool for a second.
And then the thing I need to do before
I bring a bowl out and we do a little
taste test with the garden hermit is
set up the crowdsource.
So you guys remember when we did
the sauerkraut video? it's the same system.
It's actually available on our store.
We love it that much.
What you do is you just put this down.
This is what keeps the material
below the liquid surface.
And then you pop this on just like this
this comes up and twists.
So it kind of stays there.
And then you put your ring around it
and that seals it off.
So I'm gonna do that to the other one real quick.
The only other thing you need to do is just
add a little water to this rim here
and a little bit to this rim.
This creates a water tight barrier
that still lets gas out.
Cause as it ferments gas will come out.
It'll burp this, but then new air cannot go in.
So we're just gonna take these two
and bring these outside.
But first I wanna get a little bowl here
of our roast, our fully homegrown roast
herbs, garlic, turnips and carrots,
and we'll bring it out and we'll see
what the old garden hermit thinks of this meal here.
See if I got it up to his standards?
Cause certainly Jacque cooks a lot more
than myself. Contrary a popular belief.
We are both straight men
that live in our own homes.
So he does not cook for me.
I do not cook for him, but you know, people
wanna believe what they wanna believe.
Nevertheless, we both love gardening.
We both love cooking.
So I don't know about you,
but this looks pretty darn good.
So I'm gonna grab a couple forks
and I'll bring this out.
We're gonna put these outside for two days. Remember?
- What do you have over there?
So we've got the ferments
that we're just gonna sit outside.
- Perfect.
- Got a fork for you.
- My friend.
- And I mean just initial hot take on the roast.
What are you, what are your thoughts?
- It looks roasted.
- I could see some garlic.
There's a little blistering on the turnips.
- Yeah. Have you tried anything yet?
- No, I haven't tried anything yet.
What are you gonna go in on first?
- I'm gonna try to turnip.
Cause I feel like I'm gonna like it less.
- I'm gonna try a turnip, less? Yeah, me too.
I mean it's better than it was raw.
- I don't, something about the texture doesn't work.
- It's very juicy.
- I got a little pepper there.
- You all right? Looks like Papa J
can't handle the size. All right.
I'm going carrot.
- That's good.
- I mean that's a lot better.
I think the seasonings are good though.
- Yeah.
- Carrot's good.
- I think I just need some time to like come to
love a turnip or maybe if I was doing this
I would do way more carrots
and less turnips, like 20% turnips.
- The c to t ratio.
- Middle CT ratio is classic.
Now here's a real question though.
- Together?
- Together.
- All right.
- One up detail smells really good.
- Yeah.
It's too juicy that the turnips
are too, too watery.
This might have been a growing thing
or a harvesting timing thing, but I mean,
I would still, I would still eat this bowl.
Like don't get me wrong.
I would still eat this bowl.
So guys from garden to table
I know you guys wanted more recipes
and more cooking, fun like this.
You certainly know how to cook.
Probably a little bit better than I do these days
but neither of us know how to cook.
So we're just experimenting.
Stay tuned, comment down below
what you wanna see us prep up next.
Cause we're definitely open to ideas.
The wheat crop is coming pretty soon.
- Oh yeah.
- We have a special guest on that video.
So stay tuned.
Good luck in the garden and keep on growing.