TOUR MY SPRING VEGETABLE GARDEN | Harvesting & Cooking (Countryside Life)

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I embarked on the journey to turn our abandoned land into a green haven, building my own home, living off grid and becoming as self-sufficient as I possible can 🙂 I live now in a self built cabin and everything is running offgrid. The goal for the year was to create a place more in balance with planet earth, to grow my own food and life a more self sufficient life 💛🌱🌸

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xx
Eugenia

0:00 Intro
0:41 My Spring Garden
3:59 Starting the Summer garden
5:55 Harvesting for lunch & Full Garden Tour
8:53 Homegrown meal recipe
14:55 Bon appetite (years of work are paying off)

Tomato Sauce (link in video #16)

Spaghetti Squash:

Cut the spaghetti squash in half and bake at maximum temperature or 210°C / 410°F, for 30 – 40 minutes (keep an eye on it)

Full Recipe:

1. Saute spring garden and onion with olive oil
2. Add homemade tomato sauce and cook at low heat

3. Separately saute 3 garlic cloves and 1 cayenne pepper with olive oil.
4. Add ground beef (if possible organic, grass fed, and free range from a local farm) or your protein of choice
5. Add salt, onion powder and 1/3 cup of white wine
6. Cook until protein is crisp
7. Serve topping the spaghetti squash with the protein and on top the tomato sauce!

#TinyHouse #OffGrid #Gardening #Wilderness #Cabin #LivingOffGrid #OffTheGrid #Homestead #Homesteading #CabinLife #diy