It’s vibrant, elegant, and shockingly easy to make—perfect for brunch, lunch, or a light summer dinner. We’ll be working with the best of what’s fresh at the market: tender carrots, turnips, radishes, and peas—all topped with a perfectly jammy egg and a creamy, savory tonnato (tuna + anchovy) sauce that adds a salty umami punch.
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how can I get through the night all right welcome back we’re here again we
made it yeah so another another good meal this week uh simple i mean I guess it’s always Yeah we’re doing beautiful selection of veggies here uh we’re going to be making tomato so this is going to be Uh what Italian like kind of tuna mayonnaise basically one condiment that’s on my my front camera wasn’t I don’t know if everybody could see that or not hopefully that recorded i don’t know but they at least heard you so
yeah um yeah so fun times but this be really simple we’re going to do some soft seven minute eggs and yeah nice spring or early summer meal at this point
yeah it’s summer officially fourth of July is on Friday can you believe it no it’s crazy
it is crazy everything’s gone by so quick but I’m happy for it i’m here for it i love having all this produce it’s so much better than what we’ve had for the last few months thanks for everybody sticking it out with us during the boring months of the year start to pop off so here I’ve got what hopefully maybe some of you have or don’t have beets carrots found one turnip I missed dinner yesterday so peas we got English peas here so have some shucks peas sugar snaps snow peas herbs all the good so sweet well um we’ll start with veg get the stuff cleaned up ready to rock and then we’ll get our ovens on high because that’s how I like to cook veggies yeah lots of heat uh lets you get some color on the veg before they turn to mush that’s why I like it so it’s great and yeah let’s get started yeah it feels like it’s been such a busy week
oh it has
there’s so much going on between private events and all kinds of things i don’t know going to the farm and going to the farmers markets and just Yeah it’s been a lot it’s been a busy week oh and we went and picked raspberries that was fun would have been cool if there were a few more that were right but it looks like they’re getting pretty close to having them pretty plentiful so Olen Farm started doing their you pick raspberries this week so had to go check it out and it was awesome so I highly recommend give it maybe like another week but they should have a bunch soon actually I was surprised to see raspberries this early to be honest everything
like everything’s early this year i feel like we never see them until like August here usually so this has been awesome you want to show everybody how you’re peeling peas since you just went to town over there without saying anything
i mean it’s just the same as we always do i know but not everybody’s here every single week so
you gota gota repeat yourself pull one side pull the next just like that it’s worth stringing up so you’re not chewing on them yeah yeah those strings can really kind of ruin the whole experience
they do for me
they do for me too
i just would rather spend five minutes before cleaning them up um did you shut off your thing shinkini said that your voice started off good and then switched to dimmer and harder to hear so huh man yeah i mean it’s clipped close enough to you it should be able to pick up your voice
so Shenini is it any better
i can try and talk louder
oh you’re good at talking loud so yeah i’m just We’re really just making these like
So are you cutting the snow peas in half
they’re really big okay
just trying to make it manageable when you eat it with the trying to scoop stuff up i don’t want to be trying to cut stuff on the plate [Music] she said it’s still the same maybe shut it off and turn it back on again yeah sorry for the sound guys never know i guess what
do you want to trade mics with me she says she can hear me good i can sit over here and mess with it or do you have it clipped too close to yourself is it up higher than normal
oh it’s just here let’s just switch over to the other anyway cool so English piece it’s always something it’s always something live you never know what you’re
English piece you know they’re just in the shell we’re going to strip them out and that’ll be that uh kind of the same way I do with the regular sugar snaps you just want to string them so the pods pop open really easily if you’re using these she can hear you now
sweet so yeah that’s easy enough put all this in a bowl for now so they don’t roll away i know it looked like you lost a few earlier when you pulled them out of the fridge yeah I probably did cool all right so yeah I think the veggies are going to take the longest so we’re just getting them getting those started first we can get um also get some water boiling for the eggs I guess because that’ll take That might take a minute for the water to get hot too
tell me a little bit about this tuna that you got over here i don’t think I’ve ever seen it in a jar like that before
oh yeah so this stuff it’s from Spain uh you can usually find this is the easiest to find so that’s why I recommend it but um nice large chunk tuna stored in olive oil and you know if you were gonna that’s just what they traditionally use in this and when I made at the restaurant I would take our Colorado bass and poach it in oil and use that to make our tinado but yeah just the oil the oil cooked fish just really good and you can see in here I mean there’s you’ll see it when we open it but there’s just nice large chunks of fish and you got this at Whole Foods
yeah this I found at Whole Foods i mean this is just
They have a pretty good canned fish like section they got a lot of different kinds over there
yeah i don’t know what’s good or not but I know this is good so yeah so and when you’re buying this stuff you know I ask you want five ounces for the recipe so when there’s stuff stored in oil you can usually find on the package like a drained weight over the total weight so that’s helpful when you’re shopping on the back of this jar it says drained weight 5.29 ounces so but the whole jar itself was seven and a half
oh that’s not bad
so you just like it just helps make it easier to find what you need what’s up i was plugging this in i’m not sure if I accidentally slip this switch over there’s an S you know stereo and mono probably want it on stereo
okay maybe that’s what happened i could have I wasn’t sure if I actually hit the switch or not but I don’t know if that would do anything it’d be like instead of having a left and right it would just be
a single yeah i don’t know i’m not an expert in this field
no
I know how to cook food anyway
yeah oh Shinkini server good now i must have screwed up by hitting the I must have hit the switch on accident
really when I was plugging it in i think that’s what happened i wasn’t sure so I didn’t touch it but we’re good
cool
drama’s over sweet man we’re chefs we’re not techsavvy to an extent
to an extent yeah all right english peas are so satisfying you tear them open you can just like slide them all out don’t you think
yeah for this setting it’s great doing this the restaurant was not
I imagine that was probably a lot harder feeding that many people with these yeah just is one of those labor labor things i mean also if you guys got fabas in your CSA this week by chance because favas are out now so if you got favas you can do this with favas
don’t you have to do like a whole special process for fava beans though aren’t they kind of more complicated they’re not like just pop out of the shell and eat
no what do you have to do to fava beans you have to shuck them once like we just did and then blanch them for one minute and then you have to peel the bean
there’s like a little skin
there’s a skin over the bean that you have to peel off a second time
i I know that it’s like the chef’s most hated well and it’s it’s crazy because they’re in season with cherries so when you’re when you’re trying to pit a ton of cherries and peel a bunch of favas the pains of early spring and summer they’re delicious though
at least it’s worth worth the trouble
no it’s great cool so we’ve got peas i’m going to shuck my little turnup in with the peas because this thing does not take as long to cook as the the carrots and beets they’re a little harder
just how it goes so um with all this stuff I just want to may it because we’re going to like swipe it through the tanado so I just want to do I just want to do chunks that are you know bite-size all right some beautiful beets those do look beautiful they were stunning at the market when we went
oh yeah
like so pretty
this is uh the start of beet season i don’t love them as much this time of year i mean they’re in everybody’s CSA so we’re going to cook with them anyway but they just aren’t the nature of root vegetables this time of year they’re not going to be as sweet as they would be if the ground were to have like a freeze yeah it’s like their little defense mechanism thing that helps keep them alive when it gets really cold but it also makes them way more delicious
yeah all right let’s see what carrot should we use all of them we’ll eat the extra veggies right
yeah why not feel like our meals have been so veg heavy after a long time of not it’s been really nice there just hasn’t been a lot of stuff now we have everything
i’m going to get some water going for eggs really quick cool [Music] water’s on for soft boiling eggs so you guys should have five eggs total well if you’re cooking for two people um I like to do one egg per person so if you got more people eating with you then cook more eggs
cook more eggs or if you have a lot of veggies and you want leftover soft eggs cook a few more eggs
can you hold soft eggs okay
up to five days so it’s kind of But they’re not like fully cooked like a hardboiled egg right they’re just like quasi cooked
so
okay i just I didn’t know you could hold them you kind of had to cook them to order so I just something new
codled eggs we cook to order because it’s just a different process in the sousid poached eggs cook to order
shenini we’re sipping on a little sparkling Gruner belt leaner today
yeah super dry oh it’s so good
it’s crisp yeah it’ll be great with this meal i’m not going to peel my carrots just going to make sure they’re nice and clean yeah i mean at this point they should be like super tender right
the skins yeah they’re not These aren’t cured or anything i mean I pull them up and then take them to market yeah Shankini it just felt like a sparkling kind of today it’s like been hot and both of us spent a good majority of our day outside in the heat yesterday oh my gosh 10 hours
yeah well you had a much longer day than I did but it was still really hot yeah it was either bubbles or rosĂ© today i I don’t think I could like stomach red right now unless it was super light
i could drink some littery anytime
or like Well not super light but like the Boju that we had a few weeks ago you pretty much like chill it almost like a white wine like I could do that but this meal is kind of so like light i didn’t really want to go too heavy with anything all right that oven almost smells like bread
it’s like burning a little
burning yeah but cool so carrots nice and clean are you peeling the beads
yeah we’re going to peel the beads you got a little dragon carrot there um cosmic carrot
cosmic carrot
the one that’s like yellow and then orange and then purple yeah but the and the dragon carrots are usually like all purple i feel like a purple carrot hey I don’t know the heirloom stuff’s named well and not all the pens there’s so many different people that like have different names for everything and it’s like the same thing pretty much so
So yeah see that
those are so pretty
the yellow the orange purple outside brian asked if we can explain a day being at the farm like the time you get there what you’re planting etc oh yeah sure um I go I get to the farm at 7 and depending it all depends on what the farm needs there’s a lot of weeds um
his favorite and depending on if beds are overgrown and can’t get any more sun we have to pull weeds first but we also have to do transplants or all our planting in the morning before it gets too hot so we can get them in the ground and get them watered before we get too much heat going and then what we’re planting let’s see we just finished planting all of our peppers so they’re all in the ground they’re like tiny
six inches tall maybe the plants all the tomatoes got planted the week before so we have like a whole block of just it’s like um it’s so many it’s got to be over aundred tomato plants
oh that’s a lot
like it’s probably more than that i mean
Oh and tomatoes like produce such a high yield too feel like usually
yeah we have a lot of tomatoes the melons we seated they’re growing winter squash are all in the ground we’ve got and then um we also have to harvest in the morning so depending on the day like we really just have to like juggle stuff around and because if it’s a harvest day we can’t transplant because we have to pick all the veggies before it’s hot and stuff like that so it’s uh I don’t know it’s fun it’s a lot of work yeah come home feeling beat huh
yeah well then you can like weed everything and then it grows if it’s raining a lot here it can grow back really fast especially when it’s hot which kind of sucks
well we’ve had a lot more rain this year too i feel like than usual and um really quick carrots just so we can have some different shapes to help make it prettier I guess to plate it’s always nice to have different shapes so things can stack differently and hold some height and different things so I’m going to cut the carrots into like
halves long ways yeah
but those are like your super skinny carrots what if you have fatter carrots
i have some so we’ll get to that
okay do you want to talk a little bit about what you’ve been doing on Mondays yeah I guess Mondays is a whole different thing so it’s another farm where I get to go in and uh kind of work the field for an hour or two and then I get to go through the field and harvest right there on the farm and then cook for all the staff out there so that’s been fun oh and this is at Esotera Culinary too so like it he basically only grows and sells to chefs so he grows all of the really funky crazy cool stuff that chefs want to play with um so I mean it’s like candy land out there
yeah so I get to be a farm chef on Mondays and then work on the farms Tuesday through Thursday so it’s been a good experience do you feel like it’s changed anything about the way that you think about food um
or does it just kind of align a lot with like what you already knew
well it’s just I don’t know i love learning more about what affects them their growth like understanding what that looks like when there is a nutrient problem but there is the bugs take over or stuff just doesn’t grow or it’s just nice to like put everything together and understand why yeah
I guess um yeah it’s been hard i mean there are days where I lay irrigation to water everything all day just to get it set up to get planted so um yeah just really I’m doing everything whatever they need me to do I do so
there’s a lot of moving parts though we we spread compost over vegetable beds we’ll Yeah i mean I don’t do the wash stand we have somebody that does that but
what are you doing over there
big carrots yeah you were telling me you were going to tell us i know you’re over there just chopping away
yeah I know um Okay so big carrot we’re gonna cut it in half then I’m going to cut it into like quarters or thirds depending on how big so this one pretty big so you just kind of cut it into large wedges quartered it you do it from this side quartered do it this way probably a little easier just like that cool as the And the point here is to just have them all kind of be around the same size like as far as the width of it yeah so I mean you know we’re looking at this and this i don’t know if you
Yeah I can see it where’s that up high in front wherever you can kind of see the cross width you just We’re looking to make things you know because if things can cook at a similar pace then that’s great so all right beets I always peel just because these skins usually pretty thick so and yeah if you’re doing red beads same deal right now
your fingers will be super purple
yeah they will be yours are probably going to be a little orange little there’s orange in the carrot too so it’s not It’s not This comes out a lot easier the red might last you a couple days you know
h not really you watch your hands good enough you can get it out usually or at least that’s been my experience i don’t know or just wear gloves good at that definitely can cool peeling beets i feel like the veggie prep’s really going to be the hardest part of this whole thing right
yeah i mean it just just takes a while to get all this stuff prepped out and always if you have your nice beet greens please save them if you still have the tops just sauté them up later in the week with a little garlic and onion or something
i’d probably soak them in water first though just to like get any extra dirt off of them
oh on your greens yeah
mustard greens turnip greens beet greens anything like that i mean you got to really because I mean if it Well they’re root veggies right so they’re like getting pulled out of the ground which means the leaves are close to the ground and when it rains or gets watered more dirt splashes up or blows around
yeah and even if you’re like even if the farms wash them it’s not
It’s usually not
They wash them probably already bundled to make it easier so maybe not the middle of the leaves always get washed the best i mean just how it is all right did anybody get to cook last week’s live stream have you guys tried any of it yet if you didn’t you should
you really should it’s so good i’m still thinking about it the beets cooked in the apricots it’s pretty awesome
no I just used the last of my apricots today
nice i did pretty good for having a whole case what was that like 20 pounds of apricots
20 pounds of fruit
yeah I leasted out some things from that so wow you okay did you get yourself
no be funny if I did though so how are you cutting the beets
uh pretty much I’m going to do these like I did the turnup so
kind of wedging them
bite-size wedges so these are like getting cut into eight yeah i quartered each half kind of this size this was probably like that’s probably a golf ballish just a little bigger than that but not much
okay so cutting it in in half through the whole thing and then
Yeah
quartering the the halves
yeah they’d also be good if you just did some some coins some like quarter inch thick coins to add a new shape
okay
that’d be fun i mean really just I don’t know it’s going to taste great either way so the goal is just to try and make all the pieces around the same size so that they cook at the same time
yeah i’m going to cook the carrot and the beets together probably just because
Yeah i mean they’ll kind of
I mean this wedge and this wedge is kind of similar shini said she just made it yesterday she said it was awesome
nice yeah that one was so good
it was really good i mean I guess they’re all really good but yeah I’m just taking my time cutting these up and the water is boiling for the eggs so and they are seven minute eggs so they do cook in seven minutes hence the name
yes
even here at altitude doesn’t change no it’ll be fine
water boils at a different temperature here so
yeah but still cooks still cooks good so what did you do with these now you’re cutting them into six for the bigger ones
yeah i mean just that one for me it’s just bigger so we’re going in the middle and we’re making two cuts instead of the one in the middle
you always start at the bottom um I’m right-handed so
I guess if you’re left-handed too it wouldn’t matter
no but I do start there do one more and we can try this but it’s usually more awkward because then you got to do that okay but I don’t know it’s all good those beads look pretty inside too they’re almost like striped yeah they’re nice it’s all nice stuff cool so I’m going to a bowl we are going to these in a little oil and salt and I’ll probably do a little pepper on here what’s wrong
oh nothing i just We’re getting a rain shower
oh is it raining nice
doing a little dump town that’s good all my things need some water after the sun beat the crap out of it yesterday all right which pepper is it today
just black black pepper nice not my favorite black pepper but what do you mean
the robusta
oh you like the sansabar better
yeah or tella cherry yeah this one’s just like more earthy deep the other ones are kind of like citrusy
yeah it was never my favorite i got it in once at the restaurant and then never ordered it again but if we got what we got right
yeah it’s all good cool yeah a little salt little pepper so just going to go right on here
shankini wants to know when the fermented white pepper is coming back
oh
I’m actually surprised he’s used black pepper as much as he has to be honest with you usually white pepper is his go-to it’s his signature pepper i don’t know i’ll bring it out i’ll bring it out it’s very good i love it we’ve got plenty of it so still in that scarcity at the restaurant i could never get enough but
really well those days are behind you
yeah cuz I would put it so
like when we had it I would put it on the steaks because the funkiness of the pepper with the grass-fed meat it was just like I don’t know i loved it but and it went in all our potato puree and anything like that but
I know I know how much you love your white pepper i love this wine though
yeah sitting the spot just what you needed after a long week and another start to a crazy one tomorrow
yep um cool so what we want to do we’re going to end up using this whole wheel on my hands from the veggies maybe that’ll help maybe not there you go that one little piece of sticker was holding it back
cut the paper
cut the paper it was holding me back all right this is oil so don’t dump it in your drain
no what we want to do we’re going to strain off it’s packed come on cool yeah it’s not even I mean for like a canned fish this is not super stinky in my opinion
no but the ingredients on the jar are olive oil salt and fish so
it’s what it should be who needs anything else so see these nice chunks uh looks great i mean they seem to do a pretty good job if you see any really dark tuna that’s going to be the bloodline so we’d want to take that out that’s what’s going to add a really strong flavor to your tomato if if you have any tuna that’s really dark that means they just left some blood white on so it’s good to just get it off that’s really all I have for that
well Rufus is here for it
he smelled the fish he said “I’ll eat any of that stinky stuff bring it over here.” So
so you’re throwing that on your food processor then yeah we got the overhead over the food processor today is great
yeah you guys can so we’re going to do one whole egg the egg white it’s just great for added emulsification purposes i always do one whole egg and mayonnaise and everything
you mind sliding that over just like an inch maybe closer to the pot ask before we start yeah I know you did but we were in a rush and it looked fine but now things are in it and I feel like I want to see a little more of the bowl literally just move the food processor closer to the pot
oh
like an inch that’s it perfect thank you
okay
yeah no don’t get complicated so and what we want to do that’s one we’re going to do two yolks cool i wonder whoever thought to come up with this whole thing it just seems kind of bizarre doesn’t it well I think it was somebody i mean
who was probably tired of just eating canned tuna in Italy and they were like “Man I want to do something cool with this.”
Do you think or do you think it was born more out of necessity like all I have is an egg and a fish what do I do with it either one out of boredom comes necessity right it’s true i’ve come up with some pretty crazy things when I’ve been down to the last few ingredients that I have that I probably wouldn’t have thought of otherwise so I mean that’s where a tart of tan came from that was an accident mhm
nice so
yeah the intern or the new guy screwed something up and built the tarp backwards and uh now it’s a thing so that lemon juice
yeah I’m squeezing lemon juice in how much lemon are you putting in
um well if you have juicier lemons than this you could probably get away with one these are really dry so it’s not really Great lemon season right now all right
oh interesting so tomato um originated in the Piedmont region of Italy so that northwestern part of the the country um it evolved as a way to use leftover boiled ve like for vatello tanado um enriched with anchovies and capers and then eventually evolved into the dish incorporating tuna and other ingredients today oh cool
it refers to the French word tan which means tanned referencing the long cooking process used to tenderize the ve so they would literally make the mayonnaise with the ve so
I guess they were just trying to find up ways to use leftover boiled ve and for like battello tomato yeah and then eventually it shifted into fish
okay all right so um if you have them and you want to put them in you could put some capers in this be a good uh addition little briny salty do we have papers feel like there should be some floating around in there if you have them it’s a good spot for them to be want a little salt in yeah salt so you literally just put egg egg yolks and then the fish in there with a little Yeah I’ve got to add
lemon i’m going to have to add some lime juice cuz we don’t have any more lemons
oh those were just too dry
yeah they’re not great right now so but it’s not their season summer sadly is not the season for citrus so citrus gets a little sad this time of year because we’re about as far away from its season as it can be
yeah um doing a little cracked pepper yeah i’ll see if we have um we have some capers i thought we had some in there
got like a tablespoon left so I’ll just put them in
just burn them out yeah they’re something I like to keep around in the fridge they don’t really go bad and they’re always nice to have on hand when you feel
and honestly if you had them from another live stream I mean
yeah we we did use them in another live didn’t we cool i’m willing to bet you’re freaking my mom out right now with the raw eggs no spatulas nothing
yeah sorry i cooked a lot this morning had a lot of prep to do
so we’re going to scrape Scrape the side in all right so it should be tart like I don’t know how to explain this so you’re getting the right flavor profile you want You definitely want the citrus to be there should taste like you squeezed it right over the fish and then took a bite like that level of like
sour you want it there uh because after we we’re going to start adding oil to make the mayonnaise now and the oil is definitely going to take everything down a little
yeah it’ll dilute the flavors kind of so you’re just slow streaming this in yeah i’m looking for it to change consistency
okay
so you got to slow do it you don’t want to break it got it
you got to go slow how do you know when you’ve added enough what’s that how do you know when you’ve added enough
you’ll notice texture change in your um food processor shenini we usually use the brine papers the ones that come in the jar with like a little bit of liquid in them i mean either one would be fine just if you use the salt packed ones just make sure that you’re conscious of the fact that they’re adding to everything
yeah oh we have to rinse them
the salt ones
okay yeah we’re out of oil again all right so what we’re looking for this isn’t thick enough this is nape so it coats the spoon but it still drips off we kind of want it to be We need more oil we have olive oil
yeah I’m going to have to use some i know it’s probably a little stronger of a flavor than you wanted but it is but it’s really good we’ll need some more salt but uh make sure you’re checking on veggies these are almost there i just want to see like some golden brown roasty color on them and then we’re going to pull them all right takes a while to emulsify stuff you can see this is already thicker so if like this had this had the chance to sit in the fridge it’d probably be tight enough it would set up because the oil would firm up a little bit
yeah so I would be looking for a lightly loose mayonnaise which is what we have here and tastes great taste for the acidity i think this could use like another half lemon I think but we still have more limes right then if you add more juice you have to add more oil to thicken it up
oh so we’re just going to call it here it’s still going to be awesome cool oh tastes so good yeah and I mean if you wanted to as well couple grates of garlic would be nice in this if you wanted that like extra sort of thing
yeah a little extra flavor profile to that but this is amazing by itself so um we can go ahead and we’re going to drop eggs in our boiling water do you have a way that you drop them to keep it from burning yourself
very carefully very carefully so you have like the tip of the egg in the water before you let it go
yeah and I still cracked one
you cracked it
yeah still cracked
come on
so timer 7 minutes yeah seven minute egg for seven minute egg all right well this is really good we’re going to have leftovers okay well we got plenty of veggies
yeah nothing wrong with that oh I didn’t say it at the beginning but if you got zucchini some roasted zucchini spears with this would still be great and like if you’re still getting local asparagus is really good on this
i’d be surprised if people have zucchini yet but I’d bet next week they’ll have it because I’ve seen a lot of people posting about getting uh their first squash harvests out there so
yeah I mean um we’re just going to check these i think they’re probably ready but Oh yeah what are you looking for
tinder still a little texture to it but yeah so then we’re going to toss peas and turnipss together do the same Same thing over here are you roasting those too
yeah roast these up so I’m going to have to get these off this pan yeah sorry i used all the pans this morning too
it’s okay dump them in a bowl to hold them tried to get the dishwasher running early so that hopefully everything would be ready by now but didn’t work out commercial dishwashers are so much faster than home dishwashers all right cool oh those smell really good
so we’re going to go i
think you got a rogue bead underneath your mitt there
huh
you got a rogue bead underneath your mitt
sweet
he almost went for another ride these will go way faster how long are you anticipating on this i’m going to check them in like five minutes
okay all right this out of the way this out of the way let’s um So I’m using parsley we’ll use I’ve got dill parsley and teragon do people get herbs in there
yeah usually
uh CSA boxes well I know she keen said every other week she gets some herbs
okay
um I don’t remember if like sunflower I think you get a bundle of herbs it’s usually like a choice of
Yeah so well you’re using dill right now is right up my mom’s alley
oh it’s so good she loves dill
fresh dill
mhm oh cool yeah dill and teragon all the good flavors if you have basil get some basil uh whatever i mean I would I would think about anything but mint
so chives would be nice thyme would be nice um I just don’t the mint in this fish flavor it’s going to be a little weird I think
yeah if it was like fresh fish and you were like doing a little veggie salad over top or something like I could see that working but I don’t know about canned oily tuna feels a little heavy but this blend just smells good on here so or if you have like fennel fronds and you use fennel in this like fennel fronds are great
yeah if you had some finel and you wanted to roast that to put on this
chop up some of those finel fronds for that kind of a nice licorice just like teragon
kenny wants to know if sorrel would work sorrel really good citrusy flavor would be badass you’ll take that and just cut it just like parsley super thin stacked up
kind of do the shifanod
yeah and we’ll do Oh I used to love plating this on the rectangle plates but
Sorry we don’t have those yeah it’s all good maybe when we have a bigger house and a bigger kitchen we can get more plates
got about 40 seconds on these eggs here all I’m going to use is tongs just grab them out um if you can’t do that pour the water through your a strainer or something and catch your eggs something like that i do have one rectangle plate that’s okay
but it’s kind of a platterish sweet swoop in here take these eggs out all we want to do we want them to be warm so I’m just going to run some cool water so we can handle them
yeah you don’t want to take them right out of the water and try and crack them open that’ll hurt that’s all they’re cool enough to handle now so we can leave those probably like two minutes on those veggies so uh tap the fat end of your egg it’s where the air pocket is so you took the fat end of the egg and hid it on the counter
okay
that’s where that air pocket usually lives uh the fresher the eggs are the less that air pocket is and
so if you’re using your farm fresh eggs that might be a little harder to like this there was I mean there’s no no pocket in this egg uh so having a little cold water can help peel these nicely to get between that membrane and the shell because there’s a thin membrane on it eggs that surrounds the white and it does sometimes it’s not going to matter what you do this is going to be there to stay
it can be a pain in the ass heard you have some choice words over peeling eggs before uh especially when you need 30 for dinner service and five of them get torn to hell and I don’t know so I’ve tried every trick and urban legend to peel these easier never really found one that’s consistent i feel like you just get lucky with the batch of eggs you get you know if they’re a few weeks older or not but look like you did pretty good with that one there’s one little bit of a pouch on this one
yeah does that make it easier then like having that air pocket there well just like using an older egg a little bit better for this
it’s just using an older egg so yeah if there’s a pocket it’s usually a good sign for the peeling process but
a little less aggravating sometimes it doesn’t even matter but this one’s already yeah so this one three times faster to peel just because the egg’s a little older there you go cool so we got two eggs pull these veggies from the oven really quick little color on there shut that oven down cool so we can plate this wonderful Can you actually put that oven back on at 350 I need it so for this I want to be able to swoop all my veggies through this sauce so Ra said he’s interested in sampling your tomato
of course he is he gave up pouting by the door to come over here to see what you’re doing cool so it’s nice base then what we want to do if your veggies are cool enough to handle I like to just kind of take a mix of them this is why we like different shapes so we can get some height some stuff going on always make everything look so fancy it’s just normal and then we’ll take I put my oven mitt right here take these roasted veg and kind of just add to this shini says she’s super excited for she hasn’t had it in years it’s great so good
looks so pretty so we just have this wonderful pile of all the different veg so then I want to take just our mix of herbs kind of sprinkling them all over it
yeah then we’ll take one of these so these are going to be awesome so you’ve got these beautiful soft eggs to add another layer of just good flavor on here and if you have it just do a little finishing salt over some molvin some of that flaky sea salt that just adds that perfect little salty crunch to everything
yeah and we got this awesome plate of just early summer veggies and sauce and everything that’s super awesome right
yeah you want to give me a little twirl twirl
give me a little plate twirl
yeah yeah
everybody can see your masterpiece over here
yeah i mean just kind of It’s giant pile goodness little veggie option well I guess pescatarian but so we’ll get in here let’s get all your peas carrots get a little extra egg yolk yeah it was great
you want to describe it beyond great
um yeah i mean you get this richness from the added extra egg yolk has a lot of rich richness with the nice bright brightness from Yeah and the earthiness from the veg helps round it out i don’t know it’s great well you’re over there going back for more and more and more so it must not be terrible [Laughter] yeah so hope you like this one um cuz
I This is a great go-to all summer right like and even if you made a bunch of tomato and like had some left over in the fridge you can always swoop some on a plate in the next day or put it on Yeah i mean if you just followed along you’re going to have some extra tomato so
um Well they might be feeding a crowd you never know um
but yeah
with the tomato like could I like use it as a spread on a sandwich even
why not
just you know throwing some ideas out there
why not yeah you could do it tuna mayo and turkey sandwich would be terrible
oh you let everybody get parm and you forgot to put it on there
dude you
too worried about getting your bite in there i think I know what you’re up to i can see it
i am pretty hungry
you’re hungry i am pretty hungry um this will add another nice layer of flavor right over top oh man there you go
don’t forget the parm guys most important part of the whole thing farm it up so anyway yeah thanks for joining as always like subscribe spreads all this great knowledge out into the world and
Oh yeah
um hopefully encourage people to eat more locally so
yeah we’ve got some great recipes coming out on the blog this week too we’ve got an apricot mustard uh so if you guys are grilling up for Fourth of July it’s like a great condiment for grilled sausages or probably be super cool on hot dogs
yeah um
apricot uh mustard and pickle relish just this past week we did the cherries in the snow which is a nice easy kind of uh what’s the word for that trifle um that you can kind of put together too you know it takes a little little teeny bit of time to make the cake but not really um but it’s pretty fast and super light and refreshing but we’ll have some great stuff coming up on the blog this week too for recipes for your Fourth of July celebrations so sweet well we’ll see everybody next week thanks for cooking along with us and uh guess till then enjoy your weekend
yeah for sure enjoy your tonado
yes