You made me laugh out loud when you said you hadn’t even had it and don’t know if you’re going to like it but your going to make it anyway! Ha! Experiments abound!
Travis, I am so proud to see you make such a complicated recipe. Kimchi is a national staple food to survive winter months in Korea. Thank you . Thank you. It melts my heart to see you include out of the norm ideas. To try new things. Experiment. Continue to learn. I followed you religiously, even on your previous endeavor. Keep teaching us what you learn. And showing us how it works. My husband and I come from 2 different countries. We love our traditional foods. However living in South Carolina ... We have to grow our own food to make our recipes. Kimchi is my favorite food to make. It will be much more spicy if you use Korean pepper. If you plan to make it again... I will send you the missing ingredients. My husband and I grow cassava, Yama, batata,Korean sweet potato, aji dulce pepper, culantro, Korean radish,pony tail radish, Edamame, shishito peppers ( looks exactly like your pepperchini)
I am trying to grow a couple of the aji dulce peppers , they look very i good, plant is 3’ and flowering in mornings like crazy but no fruits yet, hope it produces this summer some....
I just saw on another video that you are growing the murisaki sweet potato . That is what we call the Korean sweet potato. My favorite potato to roast over a fire!
We're about to have more rain here in Dallas :/ My advice is eat the kimchi before you smell it lol. It's amazing in kimchi soup or kimchi fried rice! Homemade is best!
@@LazyDogFarm After it’s done fermenting, put it in a container inside a ziplock bag. That will keep it from smelling up the whole fridge. I also keep mine in the garage fridge. Many Korean families have a specific kimchi fridge just for that.
Hey travis thanks for the great videos , and that’s an Awesome garden, I’m currently receiving radiation treatments for the next seven weeks for prostate cancer away from home and your videos make me fill closer to home , I just love working in the garden , keep on making them!!!
I grew the HAI Kabocha last year, the plants were massive and we harvested in September and I still have 5 in the basement. They’ve been kept at about 40-50% humidity and 50-60 degrees ever since curing them after the harvest last year.
That was a good variety. Unfortunately it was discontinued. The Speckled Hound variety is produced by the same breeder, Colorado Seeds. I expect it to be of similar quality -- sure looks like it so far.
@@LazyDogFarm I’ll have to give that a try in the future. Yeah I think I saw on a old video of yours that they had a crop failure of the HAI variety so it was no longer available. This year I’ve planted Blue Bayou, Long Island Cheese, Golden Hubbard, Sweat Meat, spaghetti and I had some of that prolific South Anna seed that I saved so we shall see how that turns out. Have a great day.
In a dry year like this year, it really hasn't been that bad. Planting and harvesting take the most time. Maintaining doesn't require much effort once you have some systems in place that work for you. Those systems may be different for each person, however.
Started one borage cant get rid of all the volunteers its all over my yard but love the sugary sweet flowers as a treat while im gardening tasted like cucumbers dipped in sugar
TRAVIS, to maintain firmness of canned vegetables add up to 1/2 of 1% by weight of calcium chloride. It is available from brewing shops. Crops look great.
Love the garden, Travis! I lived in Alexandria, VA back in the early '70's, and lived in a big apartment building. A Korean family owned and operated a convenience store on the lower level, and they sort of adopted me. Ma would give me jars of her homemade kimche, and it is delicious! One little word of caution, though. It's not like sauerkraut. When it's ready, it will smell like a really, really bad toot! I mean, it will flat run some people out of the room, but be brave - the taste is the reward of the brave!
Hey Dog! Your garden is just AWSOME. It’s still raining in Texas. Quit counting a week and half ago at 12”. Looks like my corn is going to be good if the pests don’t get it. Tomatoes are ok. Field peas ok. Have flower starts that should’ve been in the ground two weeks ago. Gonna have to repot them I guess. Keep on keeping on man. I’m gonna go empty the rain gauge.
Gardens look good with all of your attention to them in spite of the crazy weather. I can appreciate the dry conditions, we have had just one quick downpour in the last 3 weeks so it is dry here as well. Looking forward to hearing the harvest results from all of the gardens.
Tough up here in Virginia too with lack of rain. First rain last night in over 2 weeks. White clover in the yard that usually doesn’t show up until July. Kimchi is awesome. You can use a lot of different types so this is a good start. I’ve seen you ferment other stuff so you should be in good shape. You’re going to get hooked on fermenting everything.
I loved that your favorite area was the herb an flowers. It’s so beautiful. It’s all beautiful. Lovely update on all your hard work! And the pumpkins!!!
Aha! YOU are the reason my Christmas Limas are sold out everywhere!!! 😡 Well, perhaps some will turn up in time to plant in the Spring….. they are such a friendly-looking shelling bean…lololol! Beautiful bell peppers, and a magnificent stand of corn! 👏🏻 Possibly Bright Lights cosmos?????
They were scarce prior to us talking about this so much this past year, so I don't think I can take the credit for that. Hopefully most seed retailers will be restocking them this year. Bright lights was our favorite cosmos we grew this past year.
Nice looking and crop producing garden Travis ! Here in Southern N.H. just planted my (seed started ) indeterminate tomatoes, Sun Burst Yellow Squash, heat resistant Broccoli, a few Tiger Collards. More to plant in the next few days. Need to wait a bit longer for warmer soil for sweet corn. Thanks for the video.
@@LazyDogFarm First time last year for growing and eating Tiger Collards ! In fact I had some plants overwinter, and started to flower this spring. I ate the young leaves but then pulled them. Maybe I should of tried for seed ?
Kim Chi is good, it tastes a little bit like sauerkraut but more exciting, especially with the chillis. It's traditionally added to dishes like hotpots, fried rice, etc. You can eat it on its own, but it tastes better added to other recipes. You can add anything you like to Kim Chi. The recipe you have is pretty solid.
Glad to see you ventured into kimchi. It's one of those things you can experiment a lot with. Your plots all look so good. I'm especially looking forward to seeing the harvest from the bean arch.
I've always known Balsam as "Touch-Me-Nots". When the plant forms seed heads those pods are really sensitive to touch and "explode" throwing the seeds everywhere. Mine get about 3 feet tall. Your boys will love the pods.
I'll send you some gochugaru and a couple easy recipes... do you have a po box set up? I'm Korean ... aka, born in Korea ... living in the Pacific NW. We grow our cabbage, peppers, onions, mooli, and other stuff to make kimchi. The ingredients are endless, but the concept is straightforward. You wilt a vegetable that contains a lot of water (i.e., nappa cabbage, mooli, even bok choi will work) in a brine and add a paste that contains a salt, a sugar, an acid, and an agent to kick off the show -- this is your green onions and fish sauce. Good job on your first attempt!
Hi Travis, have you ever tried to grow Lemon Verbena? Its' an herb that has alot of great lemon smell and taste, it might even be a plant that survives your winters. I grow it in containers and take it in during winter, zone 7 can be cold Dec-March. God bless.
If you can’t find the Korean pepper powder you can use any kind of hotter red pepper and dry and grind in a coffee mill. I grow those Korean red peppers in my garden here in zone 7b north of Atlanta and they produce really well for me. You may find the powder online but usually that’s something only a Korean grocery will carry
Kimchi is great on fish tacos. Blacken some crappie filets Make some remolaude sauce Heat up some corn tortillas on the grill and dress up however you like
Yeah our local Publix is our best source for stuff like that, but even they are limited. Probably should have planned ahead and ordered the right ingredients online.
Everything is looking great, Travis. Those were some beautiful heads of cabbage. I hope your kimchi turns out great. I trialed five different varieties of peas this winter/spring, and Mammoth Melting has been an incredible performer. I have to pick it about like "okree" with new pods forming every day. If you haven't tried that one, it may perform better for you. It was cooler this year than most, so that probably helped here in NC on the 7B/8A cusp.
Thanks for the suggestion on that variety. We've done well with Mr. Big and like it because it makes such large pods, but always willing to try new stuff.
Those kabochas are most excellent skin and all, sliced about a half inch thick and oven roasted. Your right there's a zillion ways to make kimchi, I have even made it with raw oysters and it was deluxe, if you end up liking it I would at least order some Korean red pepper flakes online if you can't find it. Also...sticking it in jars with pickle pipes saves a step :) Those winter squash look fantastic. Just today my direct seeded butternuts popped up :) If you like spicy hot, garlicky, fermented, funky smelling(but in a good way), yet somehow fresh tasting stuff, your gonna love that kimchi :)
Somebody turned the water off in central Alabama. We have a good chance of rain Friday but since it's so short probly won't make much difference. Gotta get a herb and flower plot that was amazing.
Travis your garden is awesome. As for pickling peppers. I have used the lime method on my crisp jalapeño slices for years. They are the bomb. My method is not as long and drawn out as most recipes I have found on line. Last year I pickled banana pepper slices, gypsy pepper slices, and you can do a combination by adding in some jalapeños for some heat. Delicious on sandwiches, tacos, nachos and add nice flavor on pizzas. If interested let me know where to send you my recipe.. keep up the great info.
Yes, please do send that recipe. You can send us a message on our FB page. My great grandmother used the lime technique to make sweet pickles and it always seemed like it took a few days.
Are your pepperoncinis very hot? I grew some last year and man those suckers were hotter than I anticipated they would be! I tried pickling them using some of that Ball picking crisp granules but it didn't seem to help. I mostly use them now for cooking instead of eating cold. I love videos like this that show how to preserve that awesome harvest 😁
Ours aren't very hot -- about the same as the ones you buy in the pickled jars at the grocery store. Pepper heat has a lot to do with how much moisture they receive. Peppers grown in dry conditions will tend to be more spicy than those grown with adequate irrigation.
Last year, my local Extension had a fermentation class, and we sampled, then made, our own kimchi to take home for the fermentation to finish. It was really good with fried rice, but I don't think we fermented long enough compared with the class sample.
Purple Boy?? I didn't know there was any. I had Lemon Boy last year and it was delicious. I think I'm growing it this year too. I have 36 tomato plants in a small home garden so I can't remember.
Here in Texas I’ve got rain everyday for about 3 weeks straight. tomato blight is starting to were me out and now leaf cutter ants have showed up in my garden. I’ve never had them before. Hard to spray in the rain. Looks like more rain next week.
Also in tx....rain is crushing us....plants are drowning...cant even get to the garden without tall muck boots..keeping it interesting. May have to replant corn and squashes to get harvests...ahhhhhh gardening!!!
Last year my gerkins got diseased super early like those of yours. It spread to my max packers & the only way I got a crop was spraying with baking soda every few days
It will be interesting to see how your Big Jim peppers turn out as I am growing them for the first time in 7b central VA. Mine went outside at the start of May so they are behind yours in growth.
There is a specific Korean long red pepper used to make kimchi and no substitute will do, which gives you a specific red color and “taste”. I grow my kimchi peppers because it’s hard to find an authentic supply unless you go to a oriental or Korean market, which will be packaged up Whole or finally ground flakes. You may also find the seeds there to grow your needs seeds are not cheap. Fish oil in teaspoons per pound of cabbage-not 1/2 cup it to salty, and please no sugar. You want the bacteria to eat the cabbage sugar not processed sugar. Garlic; you need two large 2-3 once each about 15-18 full cloves just strip them an blender with the rest of paste. The rest of your ingredients are Ok for your Americanized version you prepared, however the Korean traditional Kimchi would test much better. Note; tightly stuff all your end product kimchi into large gallon pickle jars with the lid on and place the jar/s in a cool dark place in your plastic container to catch the over flow cased by the fermentation. Check your jars daily for 3 days, remove lids releasing the gases each day press the kimchi down replace cap. To stop the fermentation place your jars in the fridge on the fourth day, when chilled it’s ready to eat, keep refrigerated till gone, the older it gets the better it will taste on warm rice, or as a side dish, or chopped up on chicken, pork or beef, not good with fish in my opinion. Oh one more thing unless you have a need for so much kimchi, just use 1 to 1 1/2 pounds of Napa cabbage and prepare it the same just reduce your other ingredients equally. For a little extra crunch add some daikon radish Julian style at the end when placing in the jar and will cure over time, like a crunchy dill pickle.
Man do I have a tough time with snap and green shell peas.... will have to keep working at it. My drying peas do good though. Nice taters you got there. I do love a good potato. In a no till set up, those viney plants can get crazy. Depending on your goals with the big pumpkins (dills atlantic?) pulling the smaller ones a good plan though the no till will support them either way, you will get bigger ones by selecting the big ones. Pruning tertiary vines helps. Pumpkins are heavy feeders and drinkers. Been growing the dills atlantic for a while now, not for eating but I give them to people I know with kids, they love em. I've had some 300-400 pounders, definitely not record breakers, that requires a different approach, but I like em.... so do the deer, I feed the extras to them. I really need to do a herb garden.... next year. Nice work! Super dry here, same thing, they fizzle. Watering my butt off. About a half inch of rain in last month and a half. Hope you get some rain. Nice cabbage, not sure I care for kimchi but will have to try it myself.
Really nice flower and herb plot,do you fertilize and treat it the same way as the vegetables? I Have a hard time to get them to grow for some reason aAlso .might have to try that dish, have been doing the fermented carrots and love it.keep up the great work
I thought corn grew taller before they made corn, but I'm still proud of my 1 silk ! Now to just get the rest of them up to speed. But I know they won't, because I started a few later, just in case the first plants didn't make it. Only have about 20 plants, but hey ya gotta crawl before you can walk. My first year with corn and I'm keeping tabs on everything I do to them so I can grow more next year (in the garden and as a gardener)
Some field corn varieties can get 9-10' tall. I've had some sweet corn varieties get 7-8' tall, but it seems like some of the varieties are shorter. Some of the commercial sweet corn farms around here will have great harvests around 5' tall. Sounds like you're well on your way to becoming a corn master.
In the corn belt some corn get 14’+ some of the combines have a cab with a scissor lift to get the operator up over the top of the corn to see where they’re going
Sometimes I'll give a final shot once it tassels if the leaves aren't dark green. But this year everything looked fine so I haven't fertilized it since I side-dressed with that 13-0-0 on a previous video.
Check those links out as they are all different, you really don't need the more expensive ones, but try get a reasonable priced 1 lb bag, and after opening it put it in a bigger plastic bag suck as much air out as you can or use food saver bags and seal, and store in the freezer, it will last longer and keep it fresher longer. Hope that helps. Fermenting I usually let mine ferment on the counter out of any sunlight, you can see it ususally after a few days it stops fermenting, and you can repack into glass jars, and store in the fridge, eat it with just boiled plain rice, it's yummy, as a side dish.
My tomatoes are about a month behind yours but I’m in zone 7b. My zephyr squash just started blooming and so far all females. Grrrrr I hate waiting but that’s what they did last year as well . A couple of weeks and we will be eating them 👍 Is your tarragon French tarragon? I like the French but usually have to get starts , I’ve never found any seeds .
Travis I have watched most not all but most of your videos. I have learned a lot even from the other videos (H** S videos) but I haven’t yet seen how you determined where to locate the plots and which direction the crops should be oriented. Or does it really matter? Hope to hear back or see a video pop up about this. Great videos keep up the good work.
If you're plots are in full sun, I don't think the row direction really matters. If you have partially shaded plots, you'd probably want to plant them to maximize sun exposure.
Good question. Wouldn't know until I tried. But they'll surely do better than they would without the shade cloth. I'd still definitely try to grow a disease-resistant, determinant type that sets fruit well in the heat.
Those kabocha are really good fermented with ginger and serrano (or Jalapeno). Just don't over ferment or they get nasty. My kabocha just sprouted. I'm hoping the red kuri and blue kuri both sprout also. Red kuri is even better to ferment. Slice on a mandolin.
My garden is pitiful in comparison. It is my first year and im turning yard into gard. Im going to keep at it with compost and cover crops till mine looks like yours
That was interesting! I don’t think I would be brave enough to taste kimchi……well maybe if you really really like it. I think you are supposed to bury it in the ground.
Real simple: Shredded chicken, Duke's mayo, cream cheese, celery, onion, fresh tarragon, salt and pepper. We don't have specific quantities written down anywhere, we just keep adding until it tastes right.
Travis, you might contact Casey and Tori at Honey Tree Farm on YT for Tori’s recipe for kimchi. She makes it all the time, as well as a lot of other fermented things.
My tomato plants have been in for a month and no new growth. Been feeding and nothing occurring above ground. Hopefully they'll get going soon. Have my first yellow zuke that is about 1.5" long. Peppers are blooming, but also not growing. I'm going to need to go out and have my plants look at your videos so they understand what they should be doing.
@@danieljohnson7712 Sacramento County zone 7A/B. My watermelon are usually planted by May 1st. I'm just hoping they don't cut our use of water for gardens, as they are limiting farmers to 5% of normal.
My Yellowstone corn is the same height as yours and has also silked and tasseled and is the same height I was expecting taller corn but I think this variety is a shorter type
@@carolavant3778 Hey Carol I hope you got that new piece of property up here in North Florida that you talked about. I don’t have Facebook anymore so I’m not on the row by row.But I’m still growing vegetables just got done with cucumbers and green beans Algonkian squash and I have Yellowstone corn still growing
There was only one thing wrong with this video, You said Okra not Okree. That can't be something you left behind also. Come on Travis don't leave everything behind. Little things like that is why we love you. No matter what you still rock. Keep up the good work.
I'm not 100% positive on this, but I think it's pretty hard to terminate. The few farmers around here that do grow it end up burning the fields once it's harvested.
Nice tour. I am shocked how you are growing your indeterminate tomato. I am on the edge of 7b/8a, and I need to single stem my indeterminate. If I get them that bushy in a cage, they don't produce enough and they get disease (and die) as soon as the heat hits them. If I single stem them, they will stop producing in the high heat, but they will make it through and I will get a lot more from them once it cools down. When I use to live up in 6a, I use to let them get bushy in a cage with no problem (though it never got that hot and our growing season was so short).
They'll all be toast here in a month or so. For me it's more of a matter of how much effort do I want to expend on them. Single stem trellising is a good bit more work. That's probably why I prefer determinates so much -- way less effort and more production in our climate.
Hey travis, if you want to try another kimchi recipe check out maangchi's channel here on youtube. She's the real deal and is my go to resource for Korean recipes. I've eaten close to my weight in kimchi so i can vouch for it lol
You made me laugh out loud when you said you hadn’t even had it and don’t know if you’re going to like it but your going to make it anyway! Ha! Experiments abound!
Never know until you try!
Travis, I am so proud to see you make such a complicated recipe. Kimchi is a national staple food to survive winter months in Korea. Thank you . Thank you. It melts my heart to see you include out of the norm ideas. To try new things. Experiment. Continue to learn. I followed you religiously, even on your previous endeavor. Keep teaching us what you learn. And showing us how it works.
My husband and I come from 2 different countries. We love our traditional foods. However living in South Carolina ... We have to grow our own food to make our recipes.
Kimchi is my favorite food to make. It will be much more spicy if you use Korean pepper. If you plan to make it again... I will send you the missing ingredients.
My husband and I grow cassava, Yama, batata,Korean sweet potato, aji dulce pepper, culantro, Korean radish,pony tail radish, Edamame, shishito peppers ( looks exactly like your pepperchini)
I definitely need to get some of the powder for my next try. We use cassava flour a good bit. I like it.
I am trying to grow a couple of the aji dulce peppers , they look very i good, plant is 3’ and flowering in mornings like crazy but no fruits yet, hope it produces this summer some....
I just saw on another video that you are growing the murisaki sweet potato . That is what we call the Korean sweet potato. My favorite potato to roast over a fire!
We're about to have more rain here in Dallas :/
My advice is eat the kimchi before you smell it lol. It's amazing in kimchi soup or kimchi fried rice! Homemade is best!
Yes it definitely has a "ripe" smell to it.
@@LazyDogFarm After it’s done fermenting, put it in a container inside a ziplock bag. That will keep it from smelling up the whole fridge. I also keep mine in the garage fridge. Many Korean families have a specific kimchi fridge just for that.
Looks great,Travis. Flowers just make people happy,and that alone is worth planting a nice patch!🤗
Correct!
Looking good, brother! Carol ain't kidding about the smell of good kimchi either!!
I noticed it when I took off the Saran Wrap the other day. Good thing it tastes better than it smells.
Hey travis thanks for the great videos , and that’s an Awesome garden, I’m currently receiving radiation treatments for the next seven weeks for prostate cancer away from home and your videos make me fill closer to home , I just love working in the garden , keep on making them!!!
Sorry to hear that Bradley. Get well soon. We'll keep you in our prayers.
I grew the HAI Kabocha last year, the plants were massive and we harvested in September and I still have 5 in the basement. They’ve been kept at about 40-50% humidity and 50-60 degrees ever since curing them after the harvest last year.
That was a good variety. Unfortunately it was discontinued. The Speckled Hound variety is produced by the same breeder, Colorado Seeds. I expect it to be of similar quality -- sure looks like it so far.
@@LazyDogFarm I’ll have to give that a try in the future. Yeah I think I saw on a old video of yours that they had a crop failure of the HAI variety so it was no longer available. This year I’ve planted Blue Bayou, Long Island Cheese, Golden Hubbard, Sweat Meat, spaghetti and I had some of that prolific South Anna seed that I saved so we shall see how that turns out. Have a great day.
All your garden plots are amazing, I know it is alot of work to keep your plots looking as good as they do. Great work.
In a dry year like this year, it really hasn't been that bad. Planting and harvesting take the most time. Maintaining doesn't require much effort once you have some systems in place that work for you. Those systems may be different for each person, however.
Love your gardens.. they are looking fantastic!
Thanks Vicki!
Started one borage cant get rid of all the volunteers its all over my yard but love the sugary sweet flowers as a treat while im gardening tasted like cucumbers dipped in sugar
Sounds great!
TRAVIS, to maintain firmness of canned vegetables add up to 1/2 of 1% by weight of calcium chloride. It is available from brewing shops. Crops look great.
There we go! I figured there was some salt or chemical that could be used to keep them crispy.
@@LazyDogFarm It is used commercially and that is the amount officially recommended in the food industry.
YAY BROTHER TRAVIS, GOD IS BLESSING YOU BEAUTIFUL SOULS. WE LOVE YOU BROTHER TRAVIS & SISTER BROOKLYN & FAMILY. GOD BLESS Y'ALL IN JESUS NAME.
Thanks Melinda! God bless!
Love the garden, Travis! I lived in Alexandria, VA back in the early '70's, and lived in a big apartment building. A Korean family owned and operated a convenience store on the lower level, and they sort of adopted me. Ma would give me jars of her homemade kimche, and it is delicious! One little word of caution, though. It's not like sauerkraut. When it's ready, it will smell like a really, really bad toot! I mean, it will flat run some people out of the room, but be brave - the taste is the reward of the brave!
Hahahaha! Thanks for the heads up!
Bwahahaha a toot!
Carol you are too funny… so you lived up here close to me at one time…. I’m in southern Maryland
Gochujang is an essential part of kimchi next to the cabbage and red pepper. If you don’t have it, it might taste very different.
This tastes pretty good, but need to try and be more authentic with it next time.
Hey Dog! Your garden is just AWSOME. It’s still raining in Texas. Quit counting a week and half ago at 12”. Looks like my corn is going to be good if the pests don’t get it. Tomatoes are ok. Field peas ok. Have flower starts that should’ve been in the ground two weeks ago. Gonna have to repot them I guess. Keep on keeping on man. I’m gonna go empty the rain gauge.
Wish I had something in mine to empty ...
Love the big jims, all those new mexico chiles rock
They are so good!
I used grape leaves in my pickles and end of the garden mix. They both crisped up nicely.
Yeah we used those last year on our fermented pickles, but didn't think about doing it with peppers. Makes sense though.
@@LazyDogFarm bay leaves and oak leaves are two more options I've heard have that crisping effect. Best of luck
What do you say we spend a little time in the garden today. : )
Alright, Alright, Alright!
Gardens look good with all of your attention to them in spite of the crazy weather. I can appreciate the dry conditions, we have had just one quick downpour in the last 3 weeks so it is dry here as well. Looking forward to hearing the harvest results from all of the gardens.
Thanks Randy. Maybe we'll get a shower or two after this heat wave.
Everything looks so.good as usual. Thanks.for the.videos
Tough up here in Virginia too with lack of rain. First rain last night in over 2 weeks. White clover in the yard that usually doesn’t show up until July. Kimchi is awesome. You can use a lot of different types so this is a good start. I’ve seen you ferment other stuff so you should be in good shape. You’re going to get hooked on fermenting everything.
I definitely enjoy fermenting. It's a lot less effort than canning IMO.
I like that kimchi recipe you got there I want to try that one. seems pretty simple
It was pretty simple. Just took some time.
The herb garden is looking majestic!
Thanks Jenn. I'm really happy with it.
I loved that your favorite area was the herb an flowers. It’s so beautiful. It’s all beautiful. Lovely update on all your hard work! And the pumpkins!!!
Maybe because it's the first year I've devoted a whole plot to herbs and flowers. But I definitely don't think it will be the last.
My peas did the same. To much rain here in Tx reckon. We're not suppose to break 90 until mid June. I remember in 1980 it was 113 on June 14.
Crazy how the weather over there has been so much different than here.
If there's a better garden on YT, I haven't seen it.
Thanks Malcom. I'm sure there is.
Aha! YOU are the reason my Christmas Limas are sold out everywhere!!! 😡
Well, perhaps some will turn up in time to plant in the Spring….. they are such a friendly-looking shelling bean…lololol!
Beautiful bell peppers, and a magnificent stand of corn! 👏🏻
Possibly Bright Lights cosmos?????
They were scarce prior to us talking about this so much this past year, so I don't think I can take the credit for that. Hopefully most seed retailers will be restocking them this year. Bright lights was our favorite cosmos we grew this past year.
I’m gonna need that tarragon recipe!
We’ll try to add that on a video soon!
Me too!
Nice looking and crop producing garden Travis ! Here in Southern N.H. just planted my (seed started ) indeterminate tomatoes, Sun Burst Yellow Squash, heat resistant Broccoli, a few Tiger Collards. More to plant in the next few days. Need to wait a bit longer for warmer soil for sweet corn. Thanks for the video.
Lucky you to still have some Tiger collard seed. That's a great variety.
@@LazyDogFarm First time last year for growing and eating Tiger Collards ! In fact I had some plants overwinter, and started to flower this spring. I ate the young leaves but then pulled them. Maybe I should of tried for seed ?
@@jerrygeorgopolis8015 since it's a hybrid, the seed likely wouldn't be true to variety. Just enjoy the seeds you have left.
@@LazyDogFarm Point well taken ! Thanks for the reply and take care...
Kim Chi is good, it tastes a little bit like sauerkraut but more exciting, especially with the chillis. It's traditionally added to dishes like hotpots, fried rice, etc. You can eat it on its own, but it tastes better added to other recipes. You can add anything you like to Kim Chi. The recipe you have is pretty solid.
Thanks Laura. We look forward to trying it on a variety of dishes.
With your Borage the blossoms taste like cucumbers and are good in green salads. Can't wait to see how your kimchi turns out.
It's smelling really good. About to put it in the fridge and then put it in individual jars so we can share.
Glad to see you ventured into kimchi. It's one of those things you can experiment a lot with. Your plots all look so good. I'm especially looking forward to seeing the harvest from the bean arch.
Us too. It's been a few years since we've been able to freeze a good amount of lima beans. Hoping to do that this year.
Beautiful garden Travis! Great job!
Thanks Eric!
I've always known Balsam as "Touch-Me-Nots". When the plant forms seed heads those pods are really sensitive to touch and "explode" throwing the seeds everywhere. Mine get about 3 feet tall. Your boys will love the pods.
Neat fact. Gonna have to keep an eye out for that.
I'll send you some gochugaru and a couple easy recipes... do you have a po box set up? I'm Korean ... aka, born in Korea ... living in the Pacific NW. We grow our cabbage, peppers, onions, mooli, and other stuff to make kimchi. The ingredients are endless, but the concept is straightforward. You wilt a vegetable that contains a lot of water (i.e., nappa cabbage, mooli, even bok choi will work) in a brine and add a paste that contains a salt, a sugar, an acid, and an agent to kick off the show -- this is your green onions and fish sauce. Good job on your first attempt!
Thanks! We don't have a PO Box established yet, but need to do that soon.
Your garden is a work of art, it's getting me pumped for when summer comes around again in New Zealand later this year. Loving the herb garden.
Considering I've never planted herbs in rows like this, I'd say it's a win.
The kimchi looks great! I've never ate any & now I'd like to try some.
It is! Grow a few heads of Napa cabbage and give it a try.
Hi Travis, have you ever tried to grow Lemon Verbena? Its' an herb that has alot of great lemon smell and taste, it might even be a plant that survives your winters. I grow it in containers and take it in during winter, zone 7 can be cold Dec-March. God bless.
Have not tried that, but I am definitely open to increasing my herb knowledge.
Looking forward for the update!
Thanks for watching!
Beautiful gardens Travis 🍅🌽🥒🌶
Thanks Kelly!
If you can’t find the Korean pepper powder you can use any kind of hotter red pepper and dry and grind in a coffee mill. I grow those Korean red peppers in my garden here in zone 7b north of Atlanta and they produce really well for me. You may find the powder online but usually that’s something only a Korean grocery will carry
We don't have any Korean grocery stores around here, but growing your own sounds like a great idea!
Kimchi is great on fish tacos.
Blacken some crappie filets
Make some remolaude sauce
Heat up some corn tortillas on the grill and dress up however you like
I can handle that!
Oh alphabetical order- good tip! I always forget what varieties are where.
That's always a good backup plan if you lose your notes.
Beautiful garden!
Thanks Lisa!
I think you win 2021 Garden of the Year Award. Is there such an Award on RUclips?🤔
Not aware of one, but I'm sure there are plenty of folks with better gardens than me.
For in-ground gardening you would be hard to beat my friend. You have a nice setup/system going on.
Zymurgy magazine had a great kimchi recipe this past year. I'm lucky as I live near a huge Asian community to can get all the best supplies.
Yeah our local Publix is our best source for stuff like that, but even they are limited. Probably should have planned ahead and ordered the right ingredients online.
Everything is looking great, Travis. Those were some beautiful heads of cabbage. I hope your kimchi turns out great. I trialed five different varieties of peas this winter/spring, and Mammoth Melting has been an incredible performer. I have to pick it about like "okree" with new pods forming every day. If you haven't tried that one, it may perform better for you. It was cooler this year than most, so that probably helped here in NC on the 7B/8A cusp.
Thanks for the suggestion on that variety. We've done well with Mr. Big and like it because it makes such large pods, but always willing to try new stuff.
Those kabochas are most excellent skin and all, sliced about a half inch thick and oven roasted. Your right there's a zillion ways to make kimchi, I have even made it with raw oysters and it was deluxe, if you end up liking it I would at least order some Korean red pepper flakes online if you can't find it. Also...sticking it in jars with pickle pipes saves a step :) Those winter squash look fantastic. Just today my direct seeded butternuts popped up :) If you like spicy hot, garlicky, fermented, funky smelling(but in a good way), yet somehow fresh tasting stuff, your gonna love that kimchi :)
P.S. In my humble opinion...there is no greater topping for grilled brats than kimchi :)
I love grilled brats, so definitely going to have to try that. Love raw oysters too!
I've never had Kim-chi either but it would be something I should try. Good luck with yours.👍
It smells really good. Don't see why it won't taste really good.
You gonna love that Kim chi 👌
If you chop that cabbage up a little more, you’ll get a better result
Thanks for the tip Andrew.
Somebody turned the water off in central Alabama. We have a good chance of rain Friday but since it's so short probly won't make much difference. Gotta get a herb and flower plot that was amazing.
Everybody needs a flower plot. No more than a 30% chance for us in the next week.
@@LazyDogFarm Last year was the most even rainfall I've seen here in many many years.
Travis your garden is awesome. As for pickling peppers. I have used the lime method on my crisp jalapeño slices for years. They are the bomb. My method is not as long and drawn out as most recipes I have found on line. Last year I pickled banana pepper slices, gypsy pepper slices, and you can do a combination by adding in some jalapeños for some heat. Delicious on sandwiches, tacos, nachos and add nice flavor on pizzas. If interested let me know where to send you my recipe.. keep up the great info.
Yes, please do send that recipe. You can send us a message on our FB page. My great grandmother used the lime technique to make sweet pickles and it always seemed like it took a few days.
Sorry I am old school and am probably the only person in the world that does not Facebook. 😒
@@darlap.132 how about email? lazydogfarmyt@gmail.com
Are your pepperoncinis very hot? I grew some last year and man those suckers were hotter than I anticipated they would be! I tried pickling them using some of that Ball picking crisp granules but it didn't seem to help. I mostly use them now for cooking instead of eating cold. I love videos like this that show how to preserve that awesome harvest 😁
Ours aren't very hot -- about the same as the ones you buy in the pickled jars at the grocery store. Pepper heat has a lot to do with how much moisture they receive. Peppers grown in dry conditions will tend to be more spicy than those grown with adequate irrigation.
We have had 90° weather in western Pa this week and no rain for 3 weeks
I feel ya. A little hotter here, but similar lack of rain.
Last year, my local Extension had a fermentation class, and we sampled, then made, our own kimchi to take home for the fermentation to finish. It was really good with fried rice, but I don't think we fermented long enough compared with the class sample.
Saw one lady on YT that enjoyed it with white rice and avocado. Probably going to try that.
@@LazyDogFarm That sounds fantastic, hopefully we get to see you taste test it! Thanks
Purple Boy?? I didn't know there was any. I had Lemon Boy last year and it was delicious. I think I'm growing it this year too. I have 36 tomato plants in a small home garden so I can't remember.
Yep. There's Lemon Boy, Purple Boy and Better Boy. We've got all three growing.
Hey Travis. Maybe try fermenting those peppers to see if they stay crisp instead of canning. Just an idea. Nice garden tour!
I can certainly do that!
Here in Texas I’ve got rain everyday for about 3 weeks straight. tomato blight is starting to were me out and now leaf cutter ants have showed up in my garden. I’ve never had them before. Hard to spray in the rain. Looks like more rain next week.
I wouldn't mind a shower. We're not showing more than 30% for the next week and a half.
Also in tx....rain is crushing us....plants are drowning...cant even get to the garden without tall muck boots..keeping it interesting. May have to replant corn and squashes to get harvests...ahhhhhh gardening!!!
It's also abnormally dry here in South Florida. We have even had a few small brush fires.
That's crazy! Y'all stay safe down there!
Last year my gerkins got diseased super early like those of yours. It spread to my max packers & the only way I got a crop was spraying with baking soda every few days
Yeah I don't think the gherkins are going to be a keeper. I'd rather grow a better pickling cucumber and just pick them small if I want tiny cukes.
It will be interesting to see how your Big Jim peppers turn out as I am growing them for the first time in 7b central VA. Mine went outside at the start of May so they are behind yours in growth.
I'm interested to see how hot they are.
@@LazyDogFarm they are supposed to have the heat of a mild jalapeno and are supposed to be great stuffed and grilled.
Here's a suggestion for your zinnias. I support mine with cattle panel grids. It's a one time investment
Good idea Sharon!
Looking good!
Thanks Clint!
There is a specific Korean long red pepper used to make kimchi and no substitute will do, which gives you a specific red color and “taste”. I grow my kimchi peppers because it’s hard to find an authentic supply unless you go to a oriental or Korean market, which will be packaged up Whole or finally ground flakes. You may also find the seeds there to grow your needs seeds are not cheap. Fish oil in teaspoons per pound of cabbage-not 1/2 cup it to salty, and please no sugar. You want the bacteria to eat the cabbage sugar not processed sugar. Garlic; you need two large 2-3 once each about 15-18 full cloves just strip them an blender with the rest of paste. The rest of your ingredients are Ok for your Americanized version you prepared, however the Korean traditional Kimchi would test much better. Note; tightly stuff all your end product kimchi into large gallon pickle jars with the lid on and place the jar/s in a cool dark place in your plastic container to catch the over flow cased by the fermentation. Check your jars daily for 3 days, remove lids releasing the gases each day press the kimchi down replace cap. To stop the fermentation place your jars in the fridge on the fourth day, when chilled it’s ready to eat, keep refrigerated till gone, the older it gets the better it will taste on warm rice, or as a side dish, or chopped up on chicken, pork or beef, not good with fish in my opinion. Oh one more thing unless you have a need for so much kimchi, just use 1 to 1 1/2 pounds of Napa cabbage and prepare it the same just reduce your other ingredients equally. For a little extra crunch add some daikon radish Julian style at the end when placing in the jar and will cure over time, like a crunchy dill pickle.
Man do I have a tough time with snap and green shell peas.... will have to keep working at it. My drying peas do good though. Nice taters you got there. I do love a good potato. In a no till set up, those viney plants can get crazy. Depending on your goals with the big pumpkins (dills atlantic?) pulling the smaller ones a good plan though the no till will support them either way, you will get bigger ones by selecting the big ones. Pruning tertiary vines helps. Pumpkins are heavy feeders and drinkers. Been growing the dills atlantic for a while now, not for eating but I give them to people I know with kids, they love em. I've had some 300-400 pounders, definitely not record breakers, that requires a different approach, but I like em.... so do the deer, I feed the extras to them. I really need to do a herb garden.... next year. Nice work! Super dry here, same thing, they fizzle. Watering my butt off. About a half inch of rain in last month and a half. Hope you get some rain. Nice cabbage, not sure I care for kimchi but will have to try it myself.
It doesn't look like we're going to get to 300-400 lbs, but I hope to be able to grow one that big one day.
@@LazyDogFarm Your no till just needs a little time. The vines I get go on for miles with huge leaves.
Really nice flower and herb plot,do you fertilize and treat it the same way as the vegetables? I Have a hard time to get them to grow for some reason aAlso .might have to try that dish, have been doing the fermented carrots and love it.keep up the great work
I put some organic 5-4-3 in the furrow at planting, but haven't given them anything more than that.
I thought corn grew taller before they made corn, but I'm still proud of my 1 silk ! Now to just get the rest of them up to speed. But I know they won't, because I started a few later, just in case the first plants didn't make it. Only have about 20 plants, but hey ya gotta crawl before you can walk. My first year with corn and I'm keeping tabs on everything I do to them so I can grow more next year (in the garden and as a gardener)
Some field corn varieties can get 9-10' tall. I've had some sweet corn varieties get 7-8' tall, but it seems like some of the varieties are shorter. Some of the commercial sweet corn farms around here will have great harvests around 5' tall. Sounds like you're well on your way to becoming a corn master.
@@LazyDogFarm thank you that means alot coming from yall.
In the corn belt some corn get 14’+ some of the combines have a cab with a scissor lift to get the operator up over the top of the corn to see where they’re going
Check out Hollis and Nancy’s Homestead. Nancy makes Kimchi.
Thanks for suggestion Harry!
Do you mind commenting on when to stop fertilizing corn
Sometimes I'll give a final shot once it tassels if the leaves aren't dark green. But this year everything looked fine so I haven't fertilized it since I side-dressed with that 13-0-0 on a previous video.
Travis I think you did pretty good on your first try. You get the ground pepper flakes at an Asian market if you have one near you.
No Asian markets around here that I'm aware, but maybe I haven't looked hard enough.
Check those links out as they are all different, you really don't need the more expensive ones, but try get a reasonable priced 1 lb bag, and after opening it put it in a bigger plastic bag suck as much air out as you can or use food saver bags and seal, and store in the freezer, it will last longer and keep it fresher longer. Hope that helps.
Fermenting I usually let mine ferment on the counter out of any sunlight, you can see it ususally after a few days it stops fermenting, and you can repack into glass jars, and store in the fridge, eat it with just boiled plain rice, it's yummy, as a side dish.
@@LazyDogFarm Valdosta is the closest probably.
So, what do ya say, we spend a little time in the garden? Alright, alright, alright!
Sounds like a plan!
My tomatoes are about a month behind yours but I’m in zone 7b. My zephyr squash just started blooming and so far all females. Grrrrr I hate waiting but that’s what they did last year as well . A couple of weeks and we will be eating them 👍
Is your tarragon French tarragon? I like the French but usually have to get starts , I’ve never found any seeds .
I believe ours is the more standard Russian tarragon.
Dats good
Thanks for watching!
Travis I have watched most not all but most of your videos. I have learned a lot even from the other videos (H** S videos) but I haven’t yet seen how you determined where to locate the plots and which direction the crops should be oriented. Or does it really matter? Hope to hear back or see a video pop up about this. Great videos keep up the good work.
If you're plots are in full sun, I don't think the row direction really matters. If you have partially shaded plots, you'd probably want to plant them to maximize sun exposure.
How do you think a tomato plant can perform in zone 9b in summer, under a 40% shade cloth?
Good question. Wouldn't know until I tried. But they'll surely do better than they would without the shade cloth. I'd still definitely try to grow a disease-resistant, determinant type that sets fruit well in the heat.
Those kabocha are really good fermented with ginger and serrano (or Jalapeno). Just don't over ferment or they get nasty. My kabocha just sprouted. I'm hoping the red kuri and blue kuri both sprout also. Red kuri is even better to ferment. Slice on a mandolin.
Might have to try that. Never knew you could ferment those.
@@LazyDogFarm Leave the green skin on when fermenting, or red if it is the Red Kuri. The Red Kuri is even better.
OH MY TRAVIS, THAT'S TOO MUCH WORK. I'LL NEVER MAKE THAT. LIFE IS TOO SHORT. I'M TOO OLD. WOW
It wasn't that bad, just takes a little time to get the salt do its thing.
Can fungus be an issue with corn if rain is expected for 7 days straight
Yes it likely could. We also have a chance of rain for the next week, but not sure how much we'll actually get.
My garden is pitiful in comparison. It is my first year and im turning yard into gard. Im going to keep at it with compost and cover crops till mine looks like yours
First year in a new spot is tough. The first year we started those six new plots in the "dream garden," it was really tough.
That was interesting! I don’t think I would be brave enough to taste kimchi……well maybe if you really really like it. I think you are supposed to bury it in the ground.
It was definitely some different flavors that we've ever had, but it was good.
Dying to know that chicken salad recipe!?
Real simple: Shredded chicken, Duke's mayo, cream cheese, celery, onion, fresh tarragon, salt and pepper. We don't have specific quantities written down anywhere, we just keep adding until it tastes right.
Travis, you might contact Casey and Tori at Honey Tree Farm on YT for Tori’s recipe for kimchi. She makes it all the time, as well as a lot of other fermented things.
Thanks for the tip Cathy!
You haven't had rain and we've had so much a lot of my potatoes were rotten when I harvested
Crazy stuff. Sorry to hear about your potatoes.
My tomato plants have been in for a month and no new growth. Been feeding and nothing occurring above ground. Hopefully they'll get going soon. Have my first yellow zuke that is about 1.5" long. Peppers are blooming, but also not growing. I'm going to need to go out and have my plants look at your videos so they understand what they should be doing.
Those plants might need a little coaching. Lol.
Peppers and tomatoes won't do much when its too cold. Not sure what area you're in..
@@danieljohnson7712 Sacramento County zone 7A/B. My watermelon are usually planted by May 1st. I'm just hoping they don't cut our use of water for gardens, as they are limiting farmers to 5% of normal.
My Yellowstone corn is the same height as yours and has also silked and tasseled and is the same height I was expecting taller corn but I think this variety is a shorter type
I agree. Looks like with tassels and all, it might make it to about 6.5' tall before it's all over.
@@LazyDogFarm I agree Also has very impressive brace roots
Yes, the bottom of the stalks are very thick as well.
@@garyschmelzer Hey, Gary! Where you been? I've missed seeing your garden pictures!
@@carolavant3778 Hey Carol I hope you got that new piece of property up here in North Florida that you talked about. I don’t have Facebook anymore so I’m not on the row by row.But I’m still growing vegetables just got done with cucumbers and green beans Algonkian squash and I have Yellowstone corn still growing
There was only one thing wrong with this video, You said Okra not Okree. That can't be something you left behind also. Come on Travis don't leave everything behind. Little things like that is why we love you. No matter what you still rock. Keep up the good work.
Thanks Erica! I'll try to remember to say it the proper southern way next time.
Is wheat not recommended for home gardening, because you put so much work into it with so little return
I'm not 100% positive on this, but I think it's pretty hard to terminate. The few farmers around here that do grow it end up burning the fields once it's harvested.
The board flowers taste like cumber
That's what we hear. They just seem a bit prickly.
Nice tour. I am shocked how you are growing your indeterminate tomato. I am on the edge of 7b/8a, and I need to single stem my indeterminate. If I get them that bushy in a cage, they don't produce enough and they get disease (and die) as soon as the heat hits them. If I single stem them, they will stop producing in the high heat, but they will make it through and I will get a lot more from them once it cools down. When I use to live up in 6a, I use to let them get bushy in a cage with no problem (though it never got that hot and our growing season was so short).
They'll all be toast here in a month or so. For me it's more of a matter of how much effort do I want to expend on them. Single stem trellising is a good bit more work. That's probably why I prefer determinates so much -- way less effort and more production in our climate.
Hey travis, if you want to try another kimchi recipe check out maangchi's channel here on youtube. She's the real deal and is my go to resource for Korean recipes. I've eaten close to my weight in kimchi so i can vouch for it lol
Thanks for the tip Ryan. I'll try again this fall when I'm able to grow more Napa cabbage.
Sauteing the Borage makes the spikes disappear.
Good to know!
Where are the rabbits
We have a night patrol that takes care of the rabbits.
Anytime you replace the mayo with cream cheese, you're steppin in the right direction! Mayo is gross!!!
Kim chee is an acquired taste. You needed to add turnips to your Kim hee receipe
I like that idea. Might have to try that this fall when we have both in the garden.