This Sunday at 4 PM MST, we’re going LIVE to celebrate the best of the farmers market with a Moroccan-inspired spring feast you won’t want to miss!
Chef Patrick will guide you through:
🥕 Stewed Moroccan Veggie Bowl – Packed with tender spring carrots, green onions, garlic & warming spices
🌶️ Homemade Merguez Sausage – A rich, spiced North African sausage made from scratch
🌿 Carrot Top Chermoula – A bright, herby sauce that makes the most of those gorgeous carrot greens
Whether you’re looking to level up your veggie game, try your hand at homemade sausage, or just bring bold global flavors to your kitchen, this livestream is packed with techniques, flavors, and farmers market inspiration.
🛒Get the Shopping list & Cook Along:
https://drive.google.com/file/d/1FvRNMXIHeuUyAIpqacAZIULMGGb6e_UV/view?usp=drive_link
Looking for the tagine we used on the stream? You can find it here:
https://amzn.to/4jxKtmO
Cook with our favorite spices from Burlap & Barrel:
https://shrsl.com/4uop4
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[Music] how dare I cool hello hello welcome back to another one of our lovely evenings so happy June 1st june 1st guys already i know it’s crazy it’s pretty hardcore so feel like we were just dreaming about summer not so long ago and now it’s pretty much here yeah so um yeah good times veggies are really starting to pop off but uh I just wanted to put this up here this is kind of like uh what you’re looking at for CSAs sort of I guess right now a lot of them started last week some of them start next week we’re kind of in that realm of vegetables so anyway cool it’s good time so this is what we’re cooking tonight just because it’s the food I’ve got i just want to encourage everybody if you’ve got radishes instead of turnups or you have the green garlic instead of onion or whatever i mean we’re just this meal here is just to kind of cook a whole bunch of veggies together we’re going to grill some sausage to go with it and make this delicious like carrot top it’s called chmula it’s a little sauce it’s got a little sweetness to drizzle over top it’s really good all this is uh kind of North African influence here so yeah just a good time well it’s a great way to encourage everybody to use the their entire vegetables right like you don’t have to toss all the greens on the top that’s like another meal that you can get out of your veggies so yeah I mean extending your budget there a little bit with your food yeah we’re using up all the tops of the carrots we’re going to have the turnup greens in the veggies at the end like we’re just going to use everything here so it’s just going to be solid when in doubt make pesto that too you can do it with just about anything just throw some cheese and nuts and olive oil in there and you’re good yeah I mean why not little citrus to brighten it up good to go so moving the veggies out of the way we are going to mix the sausage really quick just to get the raw meat aspect um out of the way here forgot to get forgot to get my meat out yeah I know there’s always something you forget to take out but I ask you every week yeah I know anyway uh you need to come over here with I’m going I’m coming okay just making sure you’re not trying to sneak off screen again also I know you love to hide over there in the corner off camera to do whatever it is you do [Applause] sweet we’re doing a pound pound of beef so with the pound of beef uh you could do I mean if you have ground lamb at home if you have ground pork you want to do a mix by all means please uh it’s going to be really good no matter what so this cuisine uses a ton of cumin coriander ginger uh you know finel seeds paprikas different chili powders stuff like that i mean it’s So let’s get this together so for one pound of beef we’re going to do two teaspoons of the cumin and that’s it for my cumin are you putting all this in the spice grinder yep i’m going to go whole whole spices in the grinder we are going to do couple I mean that whole area of the world too is like super known for the spice trades and like a lot of the spices have come from those areas or have been traded in those areas so like Middle Eastern food Moroccan food like all of that stuff tends to have a lot heavier spice mixes than most food let’s see we will do that’s two teaspoons of coriander we’re going to do a couple teaspoons of either finel seed i’m going to use some anise seed you could do if you don’t have seeds of anything we could chop fresh finel fronds up if you’ve got fresh finel in your fridge from a CSA which will be coming up soon so uh anything with that kind of licorice flavor honestly you could even do a little star if you like in there so that can be a little punchier though it can be you want to do a little less but we’ll do Let’s see i don’t have a grill currently so I’m going to do smoked paprika uh this sausage is great grilled so you know if you want to crank up the grill do some regular paprika and grill it up or do the smoked to kind of make up for it we’re going to do um two tablespoons of the paprika i just put it all in the spice grinder even if it’s already ground yeah just kind of mixes it up real nice um let’s see i’m going to do a little garlic powder two teaspoons if you’re doing fresh garlic green garlic you can do two tablespoons of chopped uh fresh green garlic but you wouldn’t put the green garlic in the spice grinder right no I would chop it and just kind of do it separate fresh yeah cuz you’ll wind up with a wet paste yeah and then we’re going to do couple tablespoons of salt in [Music] here just mixing it all up yep all right one more little blast and we’re also going to put a splash tablespoon of vinegar in this sausage kind of adds a little brightness so you did all those spices to how much meat one pound okay so it’s a spiced sausage like heavily spiced cuz I mean they use a lot of spices there cuz they’re antimicrobial you know what I mean yeah a lot of them are kind of helps like cinnamon and garlic I know specifically and same thing with uh onion too ginger you know all these things so it kind of helps extend the shelf life of meats and different things that they’re trying to use so well yeah a lot of times in like the warmer climate cultures you’ll see a lot more spices being used too i think probably for that reason yeah cool so we’re all here just going to mix this up really well again if you have a paddle mixer you can throw it in that and just kind of put it on medium low and kind of paddle mix this together if you wanted i haven’t had Marquez in a really long time is this strictly Moroccan or does that have like some French influence or did they have some influence on French cuz I feel like I’ve had this in French places before too or maybe I’m just making that up i don’t honestly don’t remember the name of the the region exactly where this is from i know it’s like But who occupied North Africa i mean um I’m sure a lot of different places have at different points in time you I’m sure the Breton’s and different old Sure it’s been I mean it was definitely occupied by the Germans for a little bit yeah you know so yeah I feel like everybody’s taking turns kind of taking over each other’s territory on that way i know northern France is definitely that way like in the Alas area it was Germany at one point it was Italy at one point you know there’s definitely a lot of German influence and like the food and the architecture and everything in that region so cool well these are nice and mixed i guess I’m going to go ahead and just form them since I’ve got gloves on we’ll make little I love doing these free formed like for the grill just like like little mini burger patties this is kind of like little sausage yeah little sausage patties for the grill it’s so nice it’s crazy i can actually smell that spice blend already it’s going to smell really good in a few minutes when you start cooking it yeah it’s so good i think I smell the smoked paprika the most out of everything for sure definitely really powerful it’s nice and fresh those are all burlap spices that you use some burlap some diaspora some diaspora yeah shankini said she’s got her burlap and barrel on her Buckner Ranch uh ground beef today too there you go from where lafayette Market mhm for meat nice yeah obviously not the spaces how is the the market going do you know uh from what I’ve seen they seem to be doing really well that’s cool yeah they’ve had a really big turnout i mean all the social media posts that I’ve seen have been really good they’ve got like a big email list that they’re they’re building um there seems to be like a lot of excitement around the the Lafayette market so that’s I mean it took a while for somebody to really like go in there and like put the effort and energy into it they had they’ve had a few but they were kind of on the light side so it’s cool to see uh something really kind of click that’s great that’s great i feel like the Longmont market honestly is even been busier now than it ever has been it’s picked up so much since we moved here yeah like over the past what we’ve been here seven years maybe seven years next month yeah so and I’ve been going to it since we moved here really yeah i think it’s one of the best markets in the area in the country probably biggest variety of things a large amount of stuff to do and then tons of parking which is amazing so where we at up top in front here just want people to kind of see that yeah that looks great so just a little p i mean I didn’t weigh them or anything they’re probably different sizes is fine they’re all probably roughly what around 4 ounces uh not even if you had to guess cuz it’s a pound so two and a half three ounces at the most cool so let’s go ahead and clean veggies so they’re all going to cook at different temperatures well different takes different amounts of time right to cook all these different things when we’re doing it this style so I will get the carrots going first we’ve got this cool tine back here it’s a something they use in uh the desert countries for cooking because of the shape of the lid it helps them cook with less water it’s pretty cool because all the water goes to the top and then comes back down yeah it readily collects it and it’s got this divot in the top and it really forces it back in so it’s kind of cool but I’m using this today just because we’re cooking that style food please like use a little sauté pan make sure you have a lid for it or you can use a Dutch oven you know we’ve got that back here just something with a lid so stuff can kind of steam that’s what we’re really trying to get into here so uh carrots and yeah we’re using these tops because especially these first season you know even if you try some of the tops now they still have a little like it’s not as tender as parsley for sure but it’s still pretty tender and we get a few more weeks on these and they just start getting too chewy to use like even if you chop them up and stuff so we’re good for now but they do get to a point where it’s kind of tough because you’re just chewing on them there’s too much fiber so yeah but I mean this is what like maybe the first week we’ve seen carrots first week yeah yeah so I mean they’re still super duper fresh and young and tender so I’m going to give these uh Plus we’ve really not had any hot weather yet i mean it’s not been cold but it’s certainly not been hot no it’s I mean it was just now getting into the 50s at night like well for now it looks like Tuesday we’re supposed to get some cooler weather because of the rain but Wow like highs in the 50s and we avoided a May snowstorm so for the first year I’ve been here we really not had any spring snow which is kind of weird one no yeah maybe one but it wasn’t much no but I mean like I think it was like April like early April if it happened at all i don’t even remember i think he said she’s done the last or done the latte market the last two weeks and uh it’s been a lot of people nice said to try the dosa for a lovely breakfast treat oh dosas are so good i’m doing Indian food for my birthday and I plan on getting some dosas so yeah your birthday boy next weekend i know it’s crazy that that’s already here too next Friday right not this coming Friday but the following yeah that’s what I mean like next so Indian food for sure we’ve got got the lucky summer birthday mine’s four days before Christmas right at as winter starts so this is the the fun time of year to have all the things it’s been good birthdays I’ll tell you that cool so carrots uh depending on size I guess we’re just gonna These are kind of on the small to medium size right these are Yeah this is first of the season kind of tiny um I just like doing bias cut them up you just want them all to be kind of edible you know straight across bias cut are you leaving those little bits of tops on yeah they’re they’re edible nice and tasty make a good handle while you’re chopping what is that like a half inchish you said you were warming up the tine right i don’t have it on yet but we’re going to just want to get through this part first it smelled like something was turned on on the No nothing’s on cool cut that one in half it’s a little bigger i don’t know chunks nice chunks of carrots nothing crazy we’ll get these going i’m going to put it on medium high just to get this base hot then we’re going to turn it down onto like medium low we’re just trying to gently kind of steam out these veggies for the most part and yes I do have a little rhubarb here um I do have a couple veggies that weren’t on the list just because of what we have around of CSAs right i mean not everybody’s CSA is going to be the exact same so I just want to encourage people to like once you start getting that or if you see something cool at the market you really just want to try you know yeah it doesn’t necessarily have to be on the list for it to be good as long as you understand cook times i’m just trying to help how to stack them you know really just because these peas like first week of peas they’re excellent they’re super sweet um and they were going to be going at least for the next month we’ve been waiting forever so with these we’re just going to You want to pinch your cleaning piece today can you go a little more center board for me sure sure so there’s this nub you pinch under it go across like this then when you get to the back you take this and you go the other way that gets the strings off the top and bottom i know this might seem like a little bit of a tedious task but trust me you don’t want those strings in your food so worth it like this stuff for personally for me I hate dealing with the stringy when you’re eating them this just gets rid of that yeah it’s nice it’s the worst part about having to do peas in the restaurant if you feed a hundred people yeah you’re only feeding you and me so this is easy you’re stringing out beans for a couple hours just to get through the day that’s what you get the interns for so good thing about repetitive motion is it usually makes you faster at it right yeah get the get the trick in and you know if you’re lucky you start peeling and for whatever reason the piece you have aren’t stringy yet and you don’t have to really worry about this oh I’m so excited that we have peas now feel like that way that that took like a really long time for that to happen too but they’re finally here yeah I texted one of the farmers about uh cherries i haven’t heard back yet so I think they’re going to be here probably mid June i have a feeling we’re going to have an early stone fruit season this year which makes me super happy and then I want to get into cherries while we still have some rhubarb because that is my favorite flavor combination ever so good yeah so [Music] got carrots they’re sizzling i’m going to cut it back to medium low just to get that going and then I’m going to put a lid on this just while we’re just while we’re processing some other stuff we’re going to throw some rhubarb in just because let’s see how stringy was this stuff not too bad little bit i don’t really worry about peeling it beforehand so much what I’ll do is start to chop and then if it’s not if it is too stringy like it’ll stop your knife and then I just peel it from there oh okay nice so I just split the rhubarb there if you’re using this if you have some in your fridge and we’ll split it down the middle this way as well we’re just gonna about quarter inch on the rhubarb oh Shankini you don’t have to worry about if you don’t have a tine you can just use like a sauté pan with a lid yeah yeah like a Dutch oven as long as you can steam sauté pan with a lid a Dutch oven whatever as long as you can just steam everything that’s what matters i got this out for the aesthetic we’re in the cuisine so it’s not a big deal and we’ve linked it down in the notes too if you guys wanted to to get one if you plan to do more cooking like this or feel inspired or just want to show off a little bit they’re pretty to have out just on the shelf yeah they are so now there’s so many different kinds too they have like really pretty like hand painted ones and all different colors and peas cook really fast turnups cook really fast turnup greens cook the fastest i mean rhubarb does cook really fast well I want it to be I want the flavor that to be mushed in and like I’m using that kind of for water as well uh we can get together the spices for this really quick so they can get in there and cook with everything i’m also going to be using strawberries in this it’s a little different but so traditionally they would put uh apricots or dried apricots usually dried fruit yeah uh but I say strawberries are here i’m going to throw a few in just because I want to if it grows together it goes together and apricots aren’t out yet so couple more weeks i think I think we’ll see those by mid to late June too so let’s get this together we are going to do cardamom um uh it’s it’s probably like just over a teaspoon there i don’t want to go too crazy teaspoon of seeds i don’t if I don’t have seeds and I have pods like how many pods would I do well I would kind of look for a tablespoon of pods okay i think total but we have desiccated peeled seeds so we’re going to do about a teaspoon would you crack the whole pie no I would you could put it in and then we’ll You can sift it just to catch any of the larger pieces of the hole that didn’t bust down enough okay after we grind this up yeah but you can eat the whole thing yeah for sure so more it’s all more of the same spices so we’re going to do about tablespoon of coriander and that’s whole coriander too whole and they’re hollow so if you only have ground do about a teaspoon about the same down conversion I feel like uh cumin about a tablespoon of cumin again we’re going to do more about one and a half teaspoons of finel seed or anise seed or Shankini said she’s been taking the seeds out of the pod first okay you don’t necessarily have to it’s a lot of work i mean it really just depends what you want to do but um yeah you don’t you don’t have to worry about it or you can just buy the seeds and not worry about pods at all we’re going to do about one and a half teaspoon of turmeric this will add a beautiful color that turmeric’s incredible too the Patti turmeric from uh what’s it called diaspora yeah that to me is some of the best turmeric I’ve ever had and it’s like so if you even just get a little bit on your fingers that they’re like yellow for a while we’re going to do about a teaspoon of the ground ginger in there so that’s kind of the spice mix we’ll get this ground [Music] up uh we’re going to do a pinch of these fermented chili flakes from Jacob Springs in here as well to add a little heat you can just use whatever chili flakes you have if you have a little cashmere chili or even if you just have the chili flakes from the pizza chili flake whatever i mean it’s all I love silk chili that to me is one of my favorite things to have or like Aleppo pepper um if you have either one of those they’re pretty much the same thing but um they stay as a staple in all of my cooking pretty much i feel like I almost always have a pinch of that in something oh yeah so the flavor is great we’ve got this steaming up so the carrots look like they’re almost fork tender these they’re not they’re not okay i can’t really tell from the No we’re just They’re pretty raw still okay we’re just kind of getting started here um so are you like putting the spices in now to help them toast a little bit like while you’re cooking this i just want the veggies to kind of absorb all the flavor instead of adding it at the very end i kind of like stuff to incorporate really well then we can put a little salt kind of helps draws out moisture and then we’re going to do um a splash of water in here just to help because those spices just kind of absorbed what little bit of water we had working so we’re going to give it a head start here i mean how much water are you putting in there i did like a tablespoon or two probably a tablespoon or two yes so I’m going to add spices are really soaking it up so we’re just going to add a little more it’s the goal just to kind of like wet all of them yeah i mean these veggies the veggies as they cook are going to release a little more water and steam and all that so all this on like medium heat right now medium low okay i’m just really gently steaming the vegetables so this looks good it’s like pasty uh we’ll keep an eye on it i don’t want it to start to burn or anything so but cool um those are good i’ll probably just make these easier to eat slice these really fast if you have peas we’re not putting them in yet i’m just kind of getting everything ready yeah it kind of seems like this is a quick and easy one just some prep but we’ll grill the sausage even still you’ve it’s like just now 4:30 and you pretty much have like everything done like prep-wise anyway yeah we still need to cut some turnipss really quick and smells really good in here it’ll be nice having all this stuff with like all the fresh spring produce with all these spices yeah so I’m going to go ahead this is where we can we’ll chop these onions throw a spring onion in so what are you doing right now just pulling off the very tops where do you know where to pull it just pull in the middle just tops are a little dried out just kind of pull them off and then I’m looking for anything like a little extra dried on the edge you know it’s not a big deal no but sometimes those like peely sort of pieces can wind up getting like hardly just really not appealing in your So I’m like you see that papery kind of lightly dried out exterior i’m looking for that yeah it’s like part of why you peel the skin off of an onion right like Yeah just doesn’t taste good when you get to that dehydrated part of it well the flavor is fine the texture is not yeah so again just that very outside if it’s a little dried up uh same will be for garlic if you don’t have spring onions and you have a regular onion sitting around you could chop that up throw it in you’re just kind of rough chopping these a little bit just like quarter inch kind of slicing them down man all those spices are really starting to smell they’re smelling good it’s crazy what a difference like using high quality spices makes from like what you get at the grocery store most of the time so we’re going to look at all that good steam get our onion in and I mean this would also be great with some eggplant you could do peppers and eggplant later in the season i mean you could I’m so excited to have eggplant and peppers again night shade season yeah tomatoes peppers eggplant all of it i’m excited to like can some tomatoes too from the summer i love doing that and having big jars of it waiting for like winter when it’s super abysmal there’s not much left little broccoli leaf you’re going to use the leaf in the food yeah use it all broccoli leaves broccoli i like broccoli stems you might not i don’t love them i’ll be honest but so uh and then when you get to this you can compost it or like as we go through the season if you get a lot of broccoli with stems you can grate this and use it as slaw um it’s really great like that so yeah instead of like cabbage for kleslaw using broccoli so good broccoli stems for kleslaw mhm yeah and that’ll blow some minds this summer too as you’re going to cookouts and grilling out in the backyard maybe having people over and entertaining yeah so move into the turnup these are really good even raw so we can kind of put this in with all this stuff at the end yeah hot fries are great well yeah and these are kind of things too that you don’t want to overcook right like yeah it’s better just to undercook it than over especially all this out here what’s in the pot like carrots they’ll take the abuse for the most part i mean you know how it is even when you braze carrots for several hours they’re still tasty so as long as they don’t turn to mush and then they just become part of the sauce so um turnups so I’m just going [Music] to these were bigger like tennis ball almost for this one so we’re doing chunks like this you’re just trying to kind of like keep all your veggies around the same size yeah so they cook at the same speed once I get them put in yeah cuz if you put a giant chunk in and then have a bunch of little things in there it’s probably not going to work out well so this kind of washing these a little dirt around the dirt around the top yeah around the stem area go ahead and use that whole bunch oh that chili’s getting me a little Well some good leftovers here cool oh it smells amazing in here i hope everybody else’s house is smelling just as good as this right now then And then I guess I will Let’s see i need to move all this so we can make some sauce really quick with these tops how do you do the sauce we’re going to hand chop the tops put them in a bowl and mix them with spices and oil and honey so it’s almost like a pesto kind of uh it’s similar to like a salsa verde okay just checking on this making sure we don’t need Looks like you might need a little water yeah yeah if you ever see it sticking to the bottom of the pan like that with anything really but especially this you definitely want to rehydrate it a little bit it just means it ran out of water yeah i turned the heat down a little too put it on lowest it can let it kind of this is also nice for like cleaning up your pan at the end of cooking just hit it with some water and get all those burnt bits off the bottom but right now none of this is burnt so you don’t want to like lose any of that you know no the heat was on low enough where it’s it’s all good cool so that’s that you just put salt in there yeah added some more salt i just tasted it really fast i wanted to kind of get flavor into the veg it’s the rule right always taste your food always all right carrot tops ours are pretty really super clean if you’re using carrot tops just check for dirt the last thing you want is gritty sauce right now so it’s not good you know never great so stems on the carrot tops can you do mid board please not going to be great so I can’t recommend using stems on this so we’re just going to from here pull up strip them off it looks like there’s still a little bit of stem on there is that okay oh that’s so on the from the side leaves or the top a little is okay you just don’t want to get you don’t want too much so we’re going to pull this You said you’re doing this with honey and olive oil it’s honey little spices cumin coriander of a lot of what we’ve already been doing little chili flake uh little lime juice in there or lemon that’ll be a really nice contrast i put I think I put um on the sheet I put preserve lemon or if you couldn’t and one fresh lemon or get two fresh lemons for this so we can do lemon juice in everything so what is preserved lemon preserved lemons are made in Morocco typically or they use a lot in Middle Eastern cooking too little Middle Eastern stuff uh you literally take lemons and pack them in salt and sugar and it preserves them they also get fermented for a little bit so it’s just a way to preserve the abundance of fruit when it’s growing so that they can use it uh when it’s not growing which is usually in the summertime you’re not going to have citrus and that’s when you mostly want it so they preserve it well and you can hear you can usually find it too in like the Middle Eastern Eastern European cooking sections of the grocery store um I was at Whole Foods the other day and I found preserved lemons in the aisle with the olives um it was in that area so um yeah it’s definitely available i’m sure it’s probably not been on anybody’s radar because nobody really uses that around here but um you can get it as a paste and the whole lemons do you have a preference on like which the paste is just easier to work with cuz if you use the whole you’re going to have to chop it up anyway or grind it down or something cool so I have 25 grams of carrot tops just because most of my recipes are in grams and we just want to really chop really just want to chop this up really well cool so really finely chopped on the carrot top here i’m going to check my veg real quick it’s looking really pretty smelling really good looks like it finally kind of got saucy a little bit too well I added that water so well maybe the veggies released a little more water so it’s time to add pretty much everything to this um so let’s just taste them carrots are really tender so want to get everything else in to finish cooking bet this pot doesn’t even hold at all for now till it the water cooks off of everything and it’ll be fine by the end of it but we’re going to put this in let it all steam then we’ll mix it into those spices here once we get once it maybe cooks down a little I don’t know dutch oven sounding nice right now anyway cool well our specific tine is probably not quite big enough for Yeah really packing it in there but for the two of us it’s fine all right oh that’s way better mhm we’re sipping on a little game today all right what’s up carrot tops uh preserved lemon paste this goes in the tjine and if you got whole if you could only find whole preserved lemons you could just put them in the food processor right yeah make a paste out of it yeah i mean the you’d want to get the seeds oh yeah kind of get the seeds out they can be very bitter the seeds can but everything else but a tablespoon yeah I’m doing about a tablespoon just going to let it sit on top there for now and uh if you’re if you have lemon if I if you’re using the whole lemon you can put lemon zest in now and let that kind of cook in microplane some zest we’ll add the juice here in a little bit um let’s see yeah our friend Deb gave us a gift basket when she came back from London uh from the Ottoi uh restaurants so it’s exciting to finally get to use the lemon piece from that been looking forward to that for a while definitely one of my favorite chefs I think of all time got some local strawberries here this is also going in the tine i gave them a little rinse they are super teeny tiny probably don’t even need to really they’re so small they’re so good though it’s just like a totally different flavor from anything you get in the grocery store don’t you agree yeah they are good shankini said favorite chef after Patrick you mean I learned a lot about cooking from cooking through the Ottoy books it was definitely one of my early obsessions i think I own just about every single one of them so sweet so throw these berries in a small handful here is that like a half cup yeah probably just going to throw them on top want everything to kind of steam together all right let’s finish this up so wants to know which of the Otto books is the favorite oh the plenty and the plenty more yeah those those two I would start there i do like his OG book just it’s Ottoangi um but yeah plenty and plenty more have probably got more stained pages than any other of the cookbooks so all right so carrot tops are there we’re going to do more coriander we’re going to do more cumin are you grinding this yeah lots of spices in this lots of spices where did I put my cup and let’s go ahead and get the grill heating the pan so we can get sausage cooked doing about a teaspoon for this size batch on cumin and coriander i did some chili flake in here i didn’t grind that i’m just going to leave it about a teaspoon or so just reinforcing all the flavors that we’re putting in everything um doing this by weight it’s It’s going to be about 10 grams of honey can you do that over here yeah I can i can get the scale oh that coriander smells so good it always reminds me of the smell of Froot Loops every time whoa I went a little overboard there’s going to be Is that 50 i did 30 no it’s still going to be great you know how it is all right then we’re also going to do about [Music] 50 on the oil cool uh what if somebody doesn’t have a food scale uh like what are what are volume measurements here roughly let me you had to guess let me get some citrus out i can show you consistency right i love grams i love to weigh everything but not everybody does so it’s fine we’ll do consistency here i’m going to juice this like a half lemon right in okay we’re gonna stir it up you do that m thank you so much like a salsa verde not soupy or anything like that i just put a salt in give it a try lemonade with vegetables in it lemonade with vegetables yeah it’s so good bringing with herbs whatever tastes like lemonade chilies and coriander and all that kind of lemonade do you drink fancy kind all right so I’m going to do my best to not get this everywhere it’s pretty kind of tough here shankini wants to know if you have a food scale recommendation for when you need to get something like measuring 2 g or one gram oh man i mean there are like the micro scales out there you can get honestly what I do and I know it’s not like totally probably 100% accurate but um I will put like say I was doing like 20 grams of honey and then I needed to put like two grams of uh a spice or something on there i would not tear out the honey and just like go up to 22 grams to put my spices in there if I like I’m at a weight that I know that I can’t do um half grams get tough with with that method um at that point you might need a smaller scale or just make a larger batch of something but there are scales out there that you can use to do like sub one gram oh man so I don’t know if you can see my mess but we’re trying to just keep it in this pan you can see all the steam coming off of it steam out these veggies grill pans warm so we’ll do a little oil on that throw our sausages on oh it’s about to smell so good you probably need to turn the hoods on just so we don’t have any fire alarm drama today i’m all for not having fire alarm drama yeah I agree all right cool and Another great thing about this is if you have herbs from a live stream ago or anything that you want to use up we’re going to throw I’ve got some parsley in here if you don’t have it that’s cool this is just a great way to kind of You’re throwing it in the chimula no we’re going to put it right in the tine okay in this in the veggies so with the parsley you’re just blowing the leaves off well yeah it’s a little older so I’m just kind of picking through it i just don’t want it to go to waste a lot of it is stems since I just cut it you know how I chop parsley i leave it in the bundle and just kind of chop down and try and use it oh that sausage smells so good yeah these spices i mean this whole this whole dish it’s like all the spices on the spices so flavorful it’s going to be awesome lots of flavor use everything it’s nice because like veggies like radishes if you do this with radishes or turnups and stuff that don’t have a lot of flavor on their own it’ll sure add to it you know well yeah and like especially now after you’ve had like maybe almost a month now of like radishes and turnipss um you know you’ve probably eaten them roasted you might have shaped them into a salad um you might have sauteed them with butter once or twice but like you’re kind of like “All right.” I mean I’m starting to feel that way a little bit like “Oh god not again.” Um so this is a nice way to kind of spice it up no pun intended um and taste you know the same thing what we have available but like make it more interesting or at least different from what you’ve had so I’ve got some dill here from the last few weeks of streams just going to try and you know pick through this as well it’s mostly It’s mostly done but any extra flavor for me is good get it out of the fridge oh Chenini tried our buckwheat banana bread with the cardamom nice said it was a hit i believe that it is really good i’ve been making cinnamon banana buck or cinnamon cardamom banana pancakes well you’ve been doing a little rye in that one but with some rye flour it’s fun like we have so many cool little heirloom fresh mil flowers that you can get around here it’s like it’s nice to throw a little bit in there kind of change up the flavor profile whatever you’re baking with definitely brings a whole new element to it and that and cardamom and banana are like meant for each other it’s the perfect combo all right little tedious here on the herbs but almost looks like we might get some rain again we’ve had so much lately it’s so weird looks like we’re supposed to have a bunch more this week too so still it’s great use it up sausage smells wonderful yeah it smells like it might need to get flipped um Use some tongs oh yeah was there turmeric in the sausage too uh no we just did the turmeric in the veggies oh it’s weird cuz it kind of looks a little yellow i think it’s that smoky paprika that’s uh And let’s see i did have a little cilantro as well that I’m just going to just burning out herbs yeah all the herbs from the last couple streams that we didn’t quite use up you know if you have them or not it’s all good just trying to No it’s great it gives you a chance to use up all the things that are maybe sitting in your fridge going to waste yeah i mean this could literally sit down do one meal with your whole box mhm all the herbs everything that came with it and you can reheat this oh yeah this will make great leftovers honestly this would be a cool breakfast reheated just like fry an egg over top you know why not do it for lunch or for dinner again so we’re just trying to just really giving this a light chop you’re going to throw all that in the sine yeah cool that’s done so we have all this food it’s pretty much ready to go uh might have to transfer everything to this Dutch oven i don’t know man i don’t think so it’s looking more manageable well we’re going to Wow it smells so good in here so we can turnipss are tender which means probably everything’s pretty close kind of want the strawberries to mash up a little more they’re pretty tender i mean they’re so tiny takes like 5 seconds for those to cook probably and little more salt yeah just tasted it it’s a little plain salt get the herbs in we’re going to hit this with some lemon juice and the other half of your lemon yeah and if you just have two lemons the one you zested uh probably juice that whole thing in yeah it’s full we also did choose to use like the absolute smallest spatula we have to try and stir all this with so probably not helping your cause very much over there all right so I’ll give this just another minute to steam together there sausages are cooking on medium heat medium heat cool i want them at like 145 so I’m pulling them shankini says she just decided it’ll be two pounds of beef when she makes this instead of the one dude it’s you won’t be sad about having leftovers it’s going to be good it’s going to be good so even if you like made some of the sausage ahead of time and froze it or like pattied it out and saved it for later and then took it off when you want it like be great with breakfast lunch or dinner or all three in one day maybe all three in one day you really like it that much i do but all right sausage is off veggies are ready to go really i’m going to taste them again for salt but I know you’re getting ready to plate can you move the scale the honey whatever doesn’t need to be there yeah sure so that when I move the camera I can see it yeah got you well that can stay there this can come over here uh this thing is so full i’m going to save these turnup greens but please if you have room in your pan just chop up your turnup greens into like one inch pieces mix them in don’t or save them for another day it’s as long as they don’t go to waste that’s the big thing i mean I mean they’re so good sauteed anyway like Yeah a little bacon oh splash if you saved it for another day splash of vinegar let’s try a vegetable citrus is good i need more salt it’s okay we like salt in this house i just like things to taste really good and salt well it’s a flavor enhancer so like whatever you’ve got going on in that pot for all the delicious spices and the vegetables and everything that you cooked like do it the justice of having enough salt on it just intensify the goodness yeah and look this is like I don’t know if you can see that on the bottom but it’s just enough sauce to coat everything it’s not you know and everything that was stuck to the bottom earlier no longer the stuck down there you fit some green st in there i feel like you could no no no so we’ll try it again make sure it’s super tasty [Music] you going to have the whole dinner on the stove more salt cool so you should have a nice big pot of lightly steamed veggies with this really good sauce on them and so this is going to be nice light acidity sausage will have a little more fat and then the turmula will be nice and sweet so let’s do a little Let’s do a little plate looks like he left some broccoli on the table here where there’s two little fuettes at the top of the cutting board cool comes off and then we’ll just do nice saucy veggies it’s pretty nice honestly it looks awesome and let’s do couple sausages you don’t have to slice them i’m just going to slice them i don’t know kind of just want to let’s put them over top just for kind of displaying and we’re going to do this truly just right on top dude it’s kind of over a little around for you know a little pizzazz on the plate but it’s kind of like your nice sausage and veggies pretty good summer meal spring meal yeah it looks great super flavorful super tasty so yeah everybody uh really hope you enjoyed this one if you got any value at all please like and subscribe as always and you know I’d love to help get this out to the world or for people to really you know cook some cook some good seasonal food so yeah CSAs have finally started so everybody should be getting their boxes now if you signed up so at least next by next week I think everybody’s getting their stuff so yeah let us help you uh make your food delicious and Shankini said so much pizzazz right just a little so yeah guys uh please enjoy your weekends you know and we’ll see you next time cheers have a good night guys