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Growing My Own Food for 365 Days Living Off Grid. Go to to save 10% off your first purchase of a website using code: EUGENIADIAZ SUPPORT THIS CHANNEL: Patreon: ♥ My Farm to Table Garden Guide Online Master Class: ► Instagram: ► Follow our building adventures in our second channel: @ModernHouseCabin I embarked on the journey to turn our abandoned land into a green haven, building my own home, living off grid and become more self sufficient. 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 live a more self sufficient life 💛🌱🌸 Sit back and relax by watching my content :) Thank you all so much, subscribe to follow the journey! xx Eugenia 0:00 Intro 00:22 Growing my food for 365 days 2:26 Harvesting from the summer garden 3:37 Summer’s kitchen 4:47 Homegrown cooking - Dish 1 7:26 Main Dish 8:49 Farm to table meal 9:21 Life of a Pumpkin 10:07 Sunrise in the Food Forest 10:22 The decision that changed everything 8 years ago 10:52 My Farm to Table Garden Guide 12:49 Harvesting to make a dessert 14:02 Making Ice cream 15:17 Sunset at the lake Recipe: Oven Baked Pumpkin and Potatoes - Cut potatoes and pumpkin thinly - Toss pumpkin with with salt, onion powder, cayenne flakes, sweet paprika and olive oil - Toss potatoes with salt, onion powder and olive oil - Roast in oven ( at 425 F / 218 C) for 30 minutes or until soft and then leave an extra 5-10 minutes until edges get crispy Green beans: - Cut beans in thin and long slices - Cook in pan with water, tamari sauce and olive oil, cover and leave in low heat until soft - Once is cooked, remove lid and reserve Vegetable Dish: - Cut 1 medium eggplant in small squares - Cut 1 medium zucchini in small squares - Cut 1 fresh onion thinly - Cut 1 corn off the cob 1. Heat pan with olive oil and cayennes pepper, add onion and sauté 2. Add your protein of choice (we used local beef), cook until crispy 3. Add white wine and reduce it 4. Add corn and cook until soft 5. Then add eggplant and cook until mid soft 6. Add zucchini and cook everything in medium-low heat until soft 7. Serve plate topping it with the green beans Recipe Cashew & Physalis Ice cream: - 1/4 cup pre-soaked cashews - 1 handful of basil - 1 cup physalis/ strawberries (or fruit of choice) - 5 stevia leaves to sweetened it (or your sweetener of choice) Decorate it with an edible flower (mine was marigold) Keep it in the freezer until frozen and ready to eat #TinyHouse #OffGrid #Gardening #Wilderness #Cabin #LivingOffGrid #OffTheGrid #Homestead #Homesteading #CabinLife #DIY
