lol I went on a diet and thought tomato sandwiches would be perfect.yeah noooo.
just love your videos what a find. watched a whole bunch and subscribed. :)
I have never heard of Cucamelons before. I MUST TRY! It is late November, my order just came in and I started 3 seeds indoors (there is snow on the ground and we are around -20 here in Canada) I have large pots and soil just waiting for transplanting, even a little paint brush to hand pollinate them.
You have talked about sooooo many plants that I have to try, I have started a list and still waiting on seeds to arrive
Thank you for sharing and God Bless you and your precious family.
Thank You 😊
OMG! I've never heard of those cucamelons! I gotta have some! Thank you for putting me on, subscribing!
some seed companies also call the cukamelon, mouse melons
Summer is all about simple pleasures. Enjoy this simply delicious, fresh recipe from our Chef Kyle.
4 cups Cantaloupe, balls
2 cups cherry tomato, cut in half
1 ½ cups cucumber, small dice
½ cup feta, crumbles
¼ cup mint, fresh, chiffonade
4 oz Basil Oil
Basil Oil Ingredients
2 oz basil, fresh, blanch, shock
1 cup oil
Bring water to boil. Once the water is boiling add the fresh basil and boil for about 2 minutes or until the basil leaves are soft.
Remove from the boiling water and place the basil into ice cold water to stop the cooking process.
Take the basil and squeeze the water/liquid out of it until dry in cheesecloth or in between paper towels.
Place the blanched basil into a blender with 1 cup of oil. Blend for about 4 minutes. The oil will be bright green with no chunks of basil. Strain in fine strainer or cheesecloth.
In a large mixing bowl combine all of the ingredients except the feta and basil oil. Divide the melon mixture equally into four serving bowls. Garnish with one ounce of feta cheese in each bowl. Drizzle with one ounce over each salad. Enjoy!
The air is crisper, so Fall is here! Celebrate the season with one of Chef Kyle's favorite Fall salads. It is super simple, and perfect for last-minute entertaining. With sweetness and acid from the persimmons, tartness and crunch from the Honeycrisp apple, and a salty finish from the cheese, it’s a perfect combination!
3 ea persimmons
1 large Honeycrisp apple
1 large bunch of watercress, leaves only
4 tbsp almond oil
2 tbsp white balsamic vinegar
1 vanilla bean, split in half
2 oz Parmesan, shaved into one-inch wide stripes
To taste - freshly ground black pepper
Prepare the vinaigrette. Slice the vanilla bean in half lengthwise and scrape the seeds carefully. In a small bottle, mix the oil, vanilla seeds and vinegar. Shake vigorously, and let the vinaigrette rest for about an hour.
Cut the persimmons into halves and seed if necessary. Cut each half into half-inch cubes (approximately 8 cubes per persimmon). Cut the apple into half-inch cubes. Make sure that the persimmons and the apple are cut the same size. In a large bowl, gently toss the watercress, persimmon, apple and vinaigrette. Arrange on individual plates, sprinkle with pepper and top generously with Parmesan shavings. Serve immediately!
It's the season to take advantage of fresh tomatoes and herbs. Both are the stars of Chef Kyle's Savory Tomato Bread Pudding, an easy casserole that tastes like a gooey grilled cheese sandwich dipped in a warm bowl of steamy tomato soup.
1 hr 10 mins
4 tbsp unsalted butter
8 cups bread, 1-inch sized bread cubes
1 ½ cups cheese, cheddar shredded
1 pt cherry tomatoes or golden cherry tomatoes, sliced in half
1 tsp thyme, fresh, leaf, removed from stem
2 tbsp chives, fresh, fine chopped
46 leaves of basil, torn, plus more for garnish
2 cups half and half
1 tsp salt
½ tsp pepper
Preheat oven to 350° F.
Using a pastry brush, grease a 2 1/2 quart-sized casserole dish with some butter. What butter you don’t use set aside.
In a big bowl, whisk together the eggs, half and half, salt, pepper and the remaining melted butter. Add the bread cubes, cheese, halved tomatoes and all the herbs. Fold the mixture to moisten all of the bread cubes, taking care not to break the bread too much. Gently pour the mixture into the baking dish and spread it out evenly.
Place the dish into the oven for 45 minutes. Remove from oven and allow to cool slightly before serving. Garnish the top with some
She like 'dang that empty. I got a backup' lol you're funny
can you put up full recipe here somewhere
how did the sweet cucamelon pickles turn out?
it appears that you have open field yard do you have problems with deers
Yo. Down here in the south. Fried is a staple. Yummy 😋
Are you going to grow "Tom Thumb corn, lettuce, tomato in the childrens garden? And what about "Minnesota Midget melons?
Omg I absolutely love my cucamelons. I seen and heard about them from the Migardener channel and I thought they were so fricken adorable i had to try them this year. I only had to that germinated and they are vining out like crazy. The neighborhood kids absolutely love them also. I won't be able to can any this year or try to preserve them just because I love it when the kids come and eat fresh vegetables and it's good for them. So i always have a couple different things I grow specifically just for them to try and they do and when they see how much better it tastes homegrown and then they ask to help plant next year and they come over and help water.... I love it and the fact to get more kids involved with gardening is awesome also. So next year I'll plant separated out ones that they can have specifically and then some for me. :)
Top 3 things I love about your videos.
#3 So much info in a format that is simple and easy to follow
#2 Exposure to awesome uncommon varieties of things to grow (hope to grow those blue golds next yr.)
#1 The way you capture the emotional component of what we do, which inevitably makes me tear up.
Much love and respect
I would have quit gardening for life if I came across that spider lol
❤️ that spider creeped me out also.........but it is a good spider to have, I learned after I sprayed one in my yard. 😟