100% Homegrown Meal From Rob Greenfield's Front Yard Garden

[Music] [Applause] [Music] all right guys back here in Orlando for part two of the cooking series with Rob Greenfield and tonight we're going to have a sweet potato pumpkin carrot soup uh all from the garden of course Robert harvested the carrots I guess about a week or two ago we're going to get the last of the sweet potatoes right now he's got the pumpkin already inside in storage um I think you guys are going to love this one too so hold tight hey you hear for dinner yeah man I'm hungry dude you know what time it [Music] is [Music] [Applause] [Music] welcome back he hey we're here again all right just pass that 6mon hill right yep oh yeah today's day 86 of the year so coming along and the garden has grown a lot since the last time you're I mean in the last 2 weeks it's just blown up it's nice to see so today we are making sweet potato seminal pumpkin carrot soup with a uh coconut milk base so it'll be creamy we'll blend it up and then some fresh greens and herbs from the garden as well so let's grab a sweet potato last year I planted these two rows of sweet potato just like you see I'm doing something you're not supposed to do which is planting the same crop twice in a row but I'm doing it anyway but anyway from this stretch right here I got about 400 lb of sweet potato last year so I'm hoping to do that again and then there's a few sweet potatoes left over on this side and that's what we're going to harvest right now so these have been a great sweet potato I don't know what they're called I don't think is that purple one no this is a white one um they are oh oh man they're big I I was getting 4 and 1/2 lb potatoes sure this is a sweet potato and not a yam that's a small one actually okay there's another piece so far we've got that that and that from the one plant so that's that's probably 2 and2 lb or so oh there's another there's another one ooh that's a good one there we go all all this is coming from the same plant so pretty productive let's dig up one more though just to see what's going on here let's see what we got here should be good cuz there's this nice big Vine oh yeah there's a nice one right there oh that's a good one there's a good one oh that's a beauty that's that's what I've been dealing with for the last uh well I ate about I ate about 400 lb of sweet potato and there's there's some more down there I think but we'll go with this just to keep things easy I'll come back here a little bit bit later but yeah these sweet potatoes have just been definitely an absolute blessing I mean the abundance of these things like I said maybe 400 lb from this little patch here we'll add some greens to this salad or this soup I'm not in the mood for a ton of greens tonight but uh got to throw some greens in almost every meal it's you know where the nutrients come in the sweet potatoes the yams the yucas they're not super high in nutrients and that's really where the greens come in these are you know greens are some of the most nutrient-dense uh plants on Earth especially the moringa which I'll throw some of that in there but so this this is where the you know the nutrients really come in from from the greens and it's getting to be the end of the year so end of the end of the spring that is so these these kale aren't going to last forever get them while you can but that's when in future videos You'll see this Chia and uh New Zealand spinach and this summer it'll be perennials all right what else a little celery munch on some of that some plantago or broadleaf plantain there some medicine in each meal few Leafs of that and then um most of the herbs we're going to use tonight are actually back in the kitchen already but I will throw some African blue basil in there uh I love plants that are just ridiculously abundant and just won't die and this is one of them I think every house in Central Florida and wherever it can grow should have African blue basil during the day this thing is just buzzing with hundreds or thousands of bees so African blue basil and then I'm going to grab uh some some standard genovis basil or however that's pronounced Italian basil grab some of that I'm going to grab some garlic chives right here grab some of those these are pretty abundant they've been popping up this spring pretty well those are really starting to get established and spread which is nice little Cuban oregano here as well this is starting to really pop up now with the spring rain and the heat that's a good one don't mind the dirt you know that's the way it is sometimes in the garden okay anything else you think we need from out here Pete I think we got some stuff man all cool we need some help from Mr what's ripening here I don't know y you want to car yeah oh what yeah grab a curry Leaf I haven't really utilized that yet you can see this is the last year's chunk it's starting to to dot to rot rot back and this I guess this must be new stuff maybe I'm not sure hey nice catch hey some people uh play football some people catch sweet potatoes that was well done I would prefer to catch sweet potatoes yeah me [Music] too oh there you go this is today's yam Harvest you said you were working hard today you weren't joking figured you had to all see this and we'll definitely do a future video on yams but just to show you for today this is dicoria alada the wild yam it's an invasive so when you're harvesting this from nature you're actually doing the the native land a service and uh we were harvesting this at a a reserve today and they were happy to see us there this one yam right here is what do you think oh who hey hey yam curls that's that's 20 something pounds I'd say and that's that's one and we and a big chunk is off of there so this is a 25 lb yam probably I would say a good 25 so with three buddies we harvested probably 100 to 140 lb of yam in a few hours so that's some serious sustenance right there got definitely been putting in the digging of tubers today all right cooking time oh this is where the magic happens huh yeah oh curry plant M little variety also harvested the first elderberries of the Year found some trees that they're starting to put out which is very exciting this is a super important [Music] medicine so come on in we're going to grab herbs tonight it's kind of nice i' I've really gotten my self situated where I'm not always having to get every meal directly from the garden and I can actually save some time so since last time you all were here with me I have created a lot of dried herbs so we're going to add some thyme a little bit of dry turmeric in there few chips of that little of that and then I'm going to throw in some garlic this is some of my latest Harvest I'm still harvesting some even after what you saw so it's it's May 15th and I'm still harvesting a little garlic and then lastly oh salt SE salt from the ocean uh this is what Pete and I harvested this weekend so this is fresh made SE salt and then some red peppers so that is what's going into this soup These Are the pumpkins so I think I'll throw one or two pumpkins in [Music] there so we are going to make coconut milk for the base to make this a nice creamy Blended soup [Music] and I forged these coconuts from trees in South Florida along the coast and some people might think that this spike is dangerous but it's only because you're behind the camera and you can't see it the spike is not dangerous at all I mean you might be thinking oh oh he's going to poke himself in the balls but just to give you an a bit idea this isn't sharp at all like I'm rubbing my cheek and my chin on it right now this thing's not a sharp point it's blunt at the end and this isn't a coconut tool I found this in the backyard here but it certainly works great I thought about spending like $80 on a sweet tool but then I really thought about it I realized it only takes me less than a minute per coconut with this tool so there's really no need for me to spend the money if I was making a business of opening coconut milks or coconuts I would but all right so a lot of people probably don't know but coconuts have husks and then you have the shell then you have to break in break open this shell one way to do that is with a heavy machete it's kind of the most common way I see I don't have that I have this knife and then I mean you could hit it on a rock or uh you know anything hard but just go like this and just kind of work around it and it'll all right I just cracked the seal so there's the water and there you have the nice meat inside and it's this meat that you can use for making coconut milk and this water you can blend right in or just drink it definitely one of my favorite little treats and then it's just a matter of popping the meat out I like to use a dull knife for this job no reason to use a sharp knife and there's all sorts of ways to do this but this is just how I do it that's how we do it in this kitchen oh wow came out in one [Music] piece all right so I've got my purified rainwater the coconut meat just throwing that in there and then all I'm going to do is blend this up and then I'll have a coconut milk to to strain all [Music] right so these are I harvested oh 50 lbs of carrots this spring and I've just chopped them up and then I can just take them out as needed and add them to soups and stuff this will go so this is the pumpkin seeds and the Pumpkin guts just Blended up and this will go right into the soup but I'm going to wait to put it in the soup until towards the end as to cook the uh to cook the seeds less cuz there's so much nutrients in there that I don't really want to cook that on high heat so I'll throw that in towards the end all right so let's go ahead and throw most of the ingredients in now we've got the sweet potato uh this is turning out to be a large soup are we feeding the neighborhood tonight we are feeding me for many meals many meals all right we I do want to do a community dinner at some point but I just have not put in the energy into feeding others but that is the idea of getting people to grow gardens so they they can feed themselves um so pumpkins in and the uh sweet potatoes in and now I'm going to throw carrots in Frozen carrots I started this project off with no um food processor just doing everything with a knife and a cutting board and I had one small pot this I started the project off with this pot and that pan thinking that this was going to be enough and boy did I ever realize that I just I couldn't do it you know I'm a minimalist at heart but trying to be you know pretty much self-sufficient growing and foraging all my food I'm just constantly finding I need those bags are pretty epic are those reusable for yeah these are these are called NEOS and um yeah they're reusable and washable and they're not they're not designed for freezers but you can use them for that you can use them for dried Goods like oatmeal and rice or freezer or go into the store or whatever I will look for an Amazon link put that in the description yeah it's my friend's company they're out in um La they're made in the United States good company awesome throwing all those herbs in just tossing those in in there I left you can see on the bottom here I left that uh Blended um pumpkin seed mixture in the bottom so that I didn't even cook that but I'm just adding that in to the hot soup and it'll slightly cook it now how we get our pumpkin seeds into our [Music] body just a little little bit of greens some [Music] basil so no recipe just throwing things together really you mean they can't get the Rob Greenfield cookbook or something it's not something that's in the plans yeah so salt makes everything better we're running out of daylight Rob I think we uh put in some work here tonight what do you think Matt I think it's pretty darn good yeah yeah it's definitely warming me up I like it it's definitely healthy no doubt about that definely aren't going to get fat eating this are we but it lacks in taste it makes up for more more enough more than enough in health nutritional value yeah all right I'm shutting it down thanks Rob see you next time everyone all right guys I hope you enjoyed this other epic cooking Venture here at uh Rob Green Fields we're going to keep this series going with at least one maybe even two more um soup was pretty epic I hope you guys enjoyed it if you have not subscribed please be sure to subscribe to the channel you got to hit that Bell to stay notified whenever I put up a new video and most importantly pound dirt [Music]