Autumn Food Preservation (olives, mushrooms, sauerkraut & more) - Free Range Homestead Ep 7
HTML-код
- Опубликовано: 1 авг 2024
- This week Pascale sets to work preserving and preparing the fruits and fungi of Autumn.
00:00 Mushroom Foraging
01:24 Mushroom Preparation
02:02 Feeding the Chickens
03:05 Liver, Mushroom, Poached Eggs and Smoked Honey Gravy
05:09 Preparing Olives
06:51 Making Sauerkraut
12:34 Pumpkin Varieties
14:06 Seed Saving with Pumpkins / Squash
15:27 Feeding the Pigs
16:05 Pumpkin Soup
17:49 Finished Sauerkraut
18:37 Mushroom Forage
19:30 Mushroom Preservation
21:03 Brining the Olives
24:24 Free Apples for the Pigs and Us
Support us and gain early access to videos and other exclusive rewards.
Become a patron of Free Range Living today! / freerangesailing
Some of our fans prefer to make a direct contribution by Paypal: www.PayPal.Me/frstp
OUR SOCIALS
Follow us on: Instagram: / freerangehomestead
Facebook: / freerangesailing
FREE PROVISIONING GUIDE
Pascale has put together a FREE 40 page Provisioning Guide. The Guide explains and provides examples of how we can travel eating a variety of healthy and delicious meals for up to 6 months at a time on our tiny boat with no resupply. There has never been a better time to start learning how to increase the food storage potential of your home. I hope this guide will inspire you to make more informed long term provisioning choices for the future! For more information visit the Provisioning Page on our website ( www.freerangesailing.com/boat-provisioning ) or to grab a copy directly by clicking on the link below.
LINK HERE: Download your FREE Provisioning Guide: bit.ly/3adbloF
Also if you want to find out more about what I am cooking up every week for us at the homestead (and previously aboard SV Mirrool) you should follow my foodie Instagram page! gourmetsailor
Music Credits
Our theme tune (outro and/or intro song) Aquarium by TEVO. You can listen to his music here: soundcloud.app.goo.gl/4MAfa
All music sourced from Epidemic Sound (www.epidemicsound.com)
On the request of one of our patrons we put together a playlist of some of our music on Spotify. Follow along and listen here: open.spotify.com/playlist/4Qe...
Pascale you are so suited for homesteading! It is a joy to watch you teach and learn at the same time!
Thanks so much Marie. I'm so pleased you are still with us and enjoying the vids.
Absolute naturals in everything they do, no time wasting gap fillers or skanky 'anatomy' marketing as with many other patreon sites, a pleasure to follow ;))
Pascale and Troy, over the years, my 3 most treasured RUclips channels were Free Range Sailing, RAN sailing and Sail Life with Mads. Ran is still very good but principally cruising these days. Mads and Ava are cruising now but still have DIY content and I still love their channel, but Free Range Sailing, has morphed into something very special. Content from both yourself and Pascale is fantastic. I aim in my 70's now but what Pascale does, is right up my alley, and Troy, your skill set is so broad, I could could easily watch 2 hour episodes, and still be disappointed when it was over.
I miss the sailing, but I'm starting to love the vids set in this venue. Pascal's cooking skills partnered with Troy's fishing were educational and fun, but this homestead stuff is fascinating. Thanks for sharing!
Wonderful you two
You guys are so great
Yum...Pascals farm fresh food prep!
🍎😋🫒
The little pumpkins are called
Small Sugar, a taste of the americas, very sweet and small fruits.
We’ve just planted these to try, the above is what’s on pkt
Thank you, thank you, thank you.....
Loving this series. Living on property is so great. I'm stoked to see you two really imbrace this lifestyle.
One Life, One Search,
Shane
Got a great simple incredibly tasty and filling soup recipe with naan bread or a salad if your cutting carbs.
It’s also great just on its own.
I use a kilo of carrots, a large onion, one large potato and cut them in equally sized small pieces to slightly fry it all in some coconut oil/ fat.
When edges slightly start to brown add a 400 to 500 ml can of coconut milk and 1.5 liters of vegetables stock, (you could play it safe keeping half a liter aside to make sure it a nice thickened stock but can add in the original amount should it become to thick, but it does need substance.
Then add two tablespoons of red Thai curry paste (use green if they don’t stock red curry paste).
Bring it to the boil and turn it down into a soft fifteen minute simmer.
Then get an immersion blender, blend it all into a smooth but thick and bound soup.
Sprinkle some fresh chopped coriander on top, which I like a lot off, and dip in the naan bread or any other bread (see RUclips recipe for naan).
You’d never suspect carrots potato and onion to taste this great lifted up by curry pasta and coriander (some hate coriander tastes soapy to them) You could replace the coconut oil with ghee/ butter or some neutral sunflower oil which I would only use as last option.
But you’d be surprised how good this simple soup/ meal is.
Im so happy you guys are adjusting to living on land again. You seem to be really happy. Yay!
I really like how this channel is going. Love the new direction...
Hello Troy & Pascale, your foraging and cooking skills are great to see. All the best to you both, from the UK.
A seamless transition from water to land, the earthy no b/s approach a breath of fresh air on the YT airways. Love it. Oh! and pardon my big fat French nose, but I suspect there will be a new exciting addition growing up on the farm ;-).
When I was a kid I used to leave my favourite part of the meal for last, now your videos are the last to be watched out of all of my subscriptions. I just love them.
Like that here also!
😅
Well done Pasci another very good video. I am most impressed about how you know all these skills from sailing and living off the sea to farming and preparing food, all done with confidence and a beaming smile.
Home cookery with Pascale - brilliant 👍 More than 50 years ago, my Mom used to roast pumpkin for dinner with a sprinkling of raw cane, brown or even demerara sugar. This brought back so many memories from childhood ............
heya wouw you start very fast with everything next to livestock, food preservation already starting in the 1st few months way to go love what I see
Awesome episode guys, well done.... 👏🏼. I'm loving this new twist to the channel. Love from Adrian in Cape Town South Africa 🇿🇦
It's so good to see Pascal's Kitchen again! Always informative. Living your best life! ❤
Excellent guys I'm glad all is well.😁👍👍
FYI I've grown different varieties of pumpkins in the same area and they cross pollinate so you end up with not true to type so I started growing one type each year, unless you pollinate by hand which I couldn't be bothered with. Great videos and everyone needs to embrace a change in life so good on you guys!
Great tip Joe thank you! Maybe I can spread 2 varieties out over different areas?
@@FreeRangeLiving Hey, yep I did exactly that and it worked to some degree. Some of the vine had true to type but it was pretty cool also to have some funky crosses that are site specific strains! Over time they grow better in your conditions. best of luck
Thanks for showing us how to make sauerkraut and brine olives so they are not bitter. Pascal, you are a great teacher because of your enthusiasm. You enjoy when you are preparing food
Thanks for sharing.
Thank you!
Excellent
Thanks for the olive info. I once tasted an olive off the tree, it was awful. I wondered how they were made edible, but never took the time to research it. I also make my own sauerkraut. The seaweed is an interesting twist, might have to try it. I’m enjoying the new direction for this channel. Aloha.
Love your land-based videos! Didn't think I would, but I am pleasantly surprised.
Great job
Love it ! Took me a while then the penny dropped ! Nigella Lawson , love your natural style.
Love the new series about as much as I loved the sailing. I agree, that's a knife! The last of the pumpkins looks very much like the variety that is being sold in Austria as Hokkaido.
We get boletes, ceps and others around the west highlands and once they're properly dry, they keep really well in jars for absolutely ages, no probs. How fantastic to have those in your back yard!
Another little seed saving tip is fill a pot with dry soil, plant seeds, cover in al-foil and put away in a dark dry spot. Spring comes....add water and wolla you have seedlings with less effort.
I love sauerkraut, been a chef for decades and I’ve never thought how to make it myself. Cool. Never to old to learn something new….
Thx!! 👍👍
Love your move to solid ground and your seamless adjustment. Two very skilled individuals who work beautifully as a team. I miss my food garden 🫒
Keep sharing your recipes. Will try some of the pickling, starting with the cabbage.
Liver and eggs tapped with 'rooms food of the gods
AWESOME I have Pine Trees all over My Property THANK you for Sharing the Slippery Jack Mushroom I HOPE I have them here in Oregon America I am going to Keep my Eyes Open THANKS for Showing the Processing too🙏🙏 Definitely STILL the Gourmet Sailor 🥰🥰👍👍 I am Growing Pumkin and 3 Squash types that one Looked like an Acorn Squash LOVE you 3 🥰🙏🙏😁 Awesome to Follow you Still🥰🥰
I see you have one of those great Aussie fry pans, they are awesome 👌
You can always have a good time with mushrooms because they are a fun guy
Once again Paski makes me hungry. That egg and mushroom dish looked amazing!
My Mother loved the sauerkraut being German I liked it too.
Annnd, The Gourmet Homesteader is Born! Thank you, Pascale.
I use brine in my bags when I make sauerkraut. That way if the bag leaks the salt level stays constant. An American tip of you for growing high nitrogen demanding crops like squash and corn is to inter plant beans or peas. The beans and peas and nitrogen into the soil in a way the squash squash can use it and it doesn't wash away
👍When do we see the Free Rangers having a lekker braai? The best part of being a carnivorous landlubber is having BBQ whenever you feel like it ☺
coming soon. we still have a flip braai here
First mystery pumpkin is a Seminole pumpkin ... The second may even be the same, just deeper coloured ... Love your channel 💯
I’m enjoying the change in direction of the channel. I don’t think there’s been an episode where I’ve not learned something new. 👍👍
Baked squash with butter and honey Mumm Yummie !!
With your chickens... feed them flax seed and your eggs will be rich in omega 3's. As we mature our joints gets a bit stiff. The omega 3 helps allot, but it's the balance between the omega 3 and omega 6.
Love the new direction…..but hope to see you back on the water 🙏🙏
Excellent as usual
I loved this video. Great flow
Lithuaniains pck Boletas mushrooms that are directly related to slippery jacks. But they re not as slimey
I loved watching you save the olives, rescue the apples, forage for the mushrooms, make sauerkraut and pumpkin soup! Can you share the methods with the olives and mushrooms? Also would be great to see your pumpkin soup recipe and also the veal, poached egg, sauteed mushroom breakfast recipe. Looks wonderful!
Just wonderful; interesting, relaxing and uplifting.
Love your varied skills.
Loved your sailing videos and now the farm. Am on my own caravaning around for the past 6 years and like to glean all I can from you guys so my cooking skills improve and more varied.
All the best from Alan in NSW at present.
Next week apple cider.
I know the mystery squash as a red onion squash - excellent for roasting or for soups/stews, also excellent hollowed out, stuffed with filling of your choice and baked!
Loving the new homestead format. Great video cheers!
Great video and very and very informative!
Boil your scraps up my chooks like it better that way , great videos thanks
It was delightful to watch you guys. Keep it up. Love your channel. 👏
Love this one ❤
Great stuff there. There is s bloke in Brisbane who is right into fermenting and all things permaculture. Have a look at Green Dean Fermenter.
I really like your method of sauerkraut and have long wondered about olives. Chickens like apples too!!!!
Those Apples look like good frying Apples. I make fried Apple pies with them.
Hi, I'm Andrew and I am an olive snob.
Outstanding, well detailed and as I am a cook myself, you really nailed it..
high praise thank you very much!
Really enjoyed watching this. We liveaboard in Auckland, but are often marina-bound because of work. I manage to do some preserving - all the better from "scrumped" produce. When we move ashore, I look forwards to more food fun. Best find this year were quinces. They make amazing paste to go with cheese.
My grandmother used to put apples slices in with the sauerkraut, then store it in the cool basement and let it do its thing. Delicious!
Sounds great will try on the next batch. No shortage of apples here.
Cider, cider cider, unless one of you is with child, then maybe apple pies
In some shots someone looked like it, mysterious belly...
Just sayin'...
😇🤪
Friends in northern WI shared some spicy saurkraut with us. The red chili's that they added to make the kraft hot was hotter than they liked, could handle. We used it to make a pork roast with kraft in the slow cooker. The key to counteracting the excess heat was to add some fruit to the mix, I used pears or apples. It was excellent, and it's a good use for fruit that has started to dry out a bit!
Yeah I 've eaten those , but I had to go looking for ages in the forest . Yummy . My ex girlfriend has an olive farm in Sardinia that I used to work for her . Tons of olives and gallons of oil .
Mmm Mmmm good!
You're storing up for an unforgettable summer of '23.
Cheers to that Lars! Better get working on that garden now ;-)
Just a tip,put raw meat trimmings in a bucket with air holes in the lid and a few holes in the bottom sides to grow maggots for the chickens,pure healthy protein supplement and cost effective.
The olives make a viniger salt brine to soak in for approximately a year before using.
Cabbage add salt and keep the flies off it.stir through every month or so.
Love the new direction,you guys are in the brooding stage,super excited for you both,my long sleeve shirt I wear weekly from free range sailing.
yup, No Boletes' on a yacht!
GAWD, my mouth started watering as soon as I saw that steak. YUM
It was liver, not steak.
Hi guys. Love this new chapter in your lives. Thank you for sharing. Btw, a tree you could introduce, if it suits your location.
Is silver Birch. Has at least 2 uses.
1. Birch sap sugar.
2. Hosts to edible fungus, Birch Bolete.
From across the Tasman here in Nz. Atb. Until next time. Take care.
Noted!
Great stuff guys!! 😍 So jealous of your mushroom find! You're settling right into homeateading!
Cheers to you both! You guys don't get them where you are in NSW? Unfortunately we don't have the Saffron Milk Caps here but I know they are in the pine forests in Vic and Tas. Would love to try them one day.
@@FreeRangeLiving We get all kinds of different varieties of mushrooms but wouldn't have a clue which are safe to eat and which aren't! Something we would love to learn, just overwhelmed every time we try! Oh I have had the saffron ones (they're orange yes?) My mum used to forage for them and cook them into the best pies
@@DiandSam yes they are a beautiful orangey "saffron" colour
Nice fry pan! 😉 💖
The best!
The orange one is a kabocha acorn squash . We grow loads on our farm in Devon UK
Or is it a Hokkaido or Kuri? Jury is out on this one
That unknown squash might be a Japanese Kuri or maybe a Sunshine Kabocha or a Shokichi Red Mini Kabocha. Think all tasty. We don't usually see those in roadside stands in Ontario but increasingly able to buy and plant unique garden seeds for the home garden. Re the spaghetti squash, we like to split it in half, drizzle a good amount of olive oil then top with spaghetti sauce, salt and pepper and any grated cheese. Then bake at 350 degrees. A healthier alternative to regular old spaghetti or even lasagna. Have to be careful not to overload with olive oil and sauce as it likes to bubble up and spill over the sides while baking. Enjoy your harvest! I'll feel right at home watching your next apple harvest vlog :)
Thank you I learned a lot! I don’t think I can get sea weed here, but that sounds good. Always been afraid of wild mushroom.
Looked like Golden Nugget, a small variety of Hubbard squash, I think. We grew them in the 1980s here in Canada, where pumpkins are what we call the bland tasting orange ones used on Halloween. We used to eat Slippery Jack and several other species of Boliteus in Newfoundland. There are some poisonous Bolite species too. I'm a longtime subscriber of your sailing channel but enjoy your on land version just as well.
Slippery Jacks eh? I would have ignored them thinking they looked a bit like toad stools. You learn something every day. 👍 Interesting that the chooks turned up their noses. Maybe they think they are toad stools too.
Thump the top of the mushroom so it will drop new spores before you pick it .
I like cornbeef and cabbage
The black olives are from the same tree, they're just more ripe :) you can use the same process for all of them.
Brunch of champions... Liver poached Egg and Mushies Yummy.
I'm no Pumpkin expert but a search of the 'net came up with some results.
The first mystery pumpkin could possibly be a Galeux d’Eysines the second could be a Lakota going by it's shape size and colour. ( Lakota's can be dark green green and orange splashed or orange )
My better half won't eat sauerkraut or pea soup so I've got to get my fix of these staples from my childhood on very special limited occasions. I keep a frozen supply of soup in the freezer but frozen 'kraut I've had mixed results with.
A Greek friend told me she dissolves salt in the water till a fresh egg will float in it. I've never had enough Olives on hand to try it. I just visit and get plied with yummy pastries biscuits and olives with coffee and grappa.
Apple cider maybe and feed the pulp to the Pigs.
Cheers Eric
I think the squash is a red kuri. The mushrooms are a bolete species. Instead of gills most have pores. Breakfast looked great!
An apple goes well in the sauerkraut.
My family has been eating those mushrooms for generations and don't bother peeling or removing the gills. They are perfect fried or on the BBQ whole turned upside down with butter and garlic in the Gill area.
That's good to know as I didn't remove the skin and pores off a lot of the ones that I dried.
SUILLUS GRANULATUS buonissimo!Cook almost 20 minutes
hey i just saw the way you picked them. to cut the mushroom from the stem with a knife is much better for regeneration than breaking it by hand!
some I cut some I broke off! We'll see how they go next year.
Entertaining thank you
Thank you for sharing Pasci fascinating culinary expertise. The pup is adorable especially trying to steal a foraged mushroom. Book recommendation please for knowing what mushrooms are edible and what are poisonous?
I don't have one as there are so few we can eat here in Australia!
The mystery pumpkin could be 'Potimarron' or 'Red Kurl'.....rich chestnuty flavour?
Yes, I was thinking red kuri, and the other could be gold nugget