Incrível cultivo do feijão de vagem- do plantio até a panela

Hi my people, today is the day to plant the Vagin here in the site, we are going to be planting Vagin, I will show you from start to finish, from the moment we plant to the moment of harvest. Those who know the channel know that I like to show everything from start to finish, I don't like to interrupt. And the end of this video will be top people, so if you are not subscribed, subscribe to the channel, leave the like, share, let's go that today there is a service for us here. Now it's time to fertilize this Vagin, this Vagin that is the Vagin Versalis from the Topseed brand, this Vagin that is an undetermined growth Vagin, it is a little green Vagin that looks like that and we will be fertilizing with fertilizer 20-05-20. I'm finishing the Vagin here, I'll show you how it's done. We put the rod like this for the plant to go up and it's done like this, it's braided here with the rods, we'll put a rod in the middle to lock it, we use bamboo and put it like this in the middle to lock it. Guys, now we're going to see the result of the planting of our Vagin, it's been two months and a little bit that we've been planting. I'm taking a helper here, he's going to do the service, right Giovana? Are you going to help mom get the Vagin? So guys, we planted this Vagin that is about two months old, look at it here, we plant Vagin all winter, which is very good for producing Vagin during the winter, here Giovana, I confess to you that this plant was not one of the best, because Vagin likes cold and here we are already starting the heat period, so it already produces much less, so this one is our last saffron this year, now we're going to plant it only in the next winter. Giovana is already here picking up Vagin, look here, she's picking up Vagin, she's already picking it up, right mom? We have a helper here, guys, look, say hello to the people, say bye, bye, bye, say bye to the people, say bye, bye! She wants to pick up Vagin, people, look there, wow, this one is a great rural producer, I'll show you other Vagins that we planted here too, ok? We plant all winter, so we always have it, let's pick it up here and then we'll go to another Vagin, until there's a lot of Vagin, it's the first harvest today, the good thing about this Vagin is that it doesn't thicken, it's thin, we're going to another Vagin now, we're going to harvest the Vagin beans, there the Vagin is going to be cut, it's already old, we're going to harvest her beans. Guys, I'm getting here in the other Vagin that we have, here, almost the same age, a little older, guys, Laureano was harvesting there, a little bit here too, now we're going there to be able to get a Vagin, the Vagin that is dry, I take advantage of this time, people, it's still early, the sun hasn't shown up, because otherwise it gets too hot for Giovana, right Giovana? It's too hot, I don't walk a lot with her in the hot sun, Laureano is finishing to cut the Vagin, is there still a lot of Vagin? There's still a little bit, the Vagin gives a lot in the aerial part of it, there's a helper here, he helped me get the Vagin there, he's going to help a little bit here, dad, here, a foot was born in the middle of the macarrão trepador, it's green and lighter, you can see the difference, I didn't even harvest it, put it close like this, one is green and the other is lighter, this green is the opposite of topsy, it's a Vagin with a certain growth, before we planted this green one, it was a good Vagin, but the feet are low, it's difficult to harvest, because it's going to be a foot the size of a bean foot, then you have to harvest it, because you have to harvest it low, this one doesn't, it already grows up on the stick, I'll get a thicker one, it doesn't have a line and few seeds inside, here guys, let me show you, look here, this Vagin is all good for us to cook, wait a minute, Giovana wants to pick it up, look, this one is that white bean that is bought at the supermarket, I'm going to pick it up so we can boil it to be able to cook, take it out Giovana, take it out for mom, that's it, let's take everything out, here are some drier ones, these drier ones here, we may be using them to plant, we may be using it as a seed, although here we bought the seed, because it is a more selected seed, of quality, but who plants to eat, can plant the first time of the normal seed, the bought seed, and then it's taking it out to be replanting. While Gustavo and I are deboning our beans here, our Vagin beans, I would like to send a hug to some people, I would like to send a hug to Tasso Henrique, who always watches us, I don't know where he is from, but he always watches us, Jean Martins from Goiás, a hug for him too, a hug also for Arlindo from São Paulo, thank you very much for the affection, Luana Santos from Betim, Minas Gerais too, thank you very much for the affection, a hug for you and the family, a hug also for Cristina Barbosa, I don't know where she is from, Cristina Barbosa, but a very affectionate person, a very nice person who comments on our videos, I also want to send a hug to a very special person that I recently met, she has a very cool channel, which is Celiane, Celiane and family in the interior of Minas, whoever wants to know her channel, I'll leave it there in the comments, the name of her channel, you can go there to meet her, it's very cool and she makes some very cool videos, very varied, a very simple family, very humble, but they are very nice people, it's worth getting to know you. I'm going to start washing the beans, guys, to put it in the kitchen, it will only take one cooking, it will only take today's lunch, and then I'll pick up more there. I could make a bean stew with egg or anything else, but as I like to go against it, I'm going to make a carofa, like a tropeiro of beans, because, as my mother used to say, I pick the vegetables with an ax, so ignore it, see? Whoever wants to put the chuchu with the peel, you can put it, I just take a little bit of the peel. Here, my people, I put it separately because I'm going to cook this one first, then in the middle of the cooking, I'm going to put it together here, the potato and the chuchu. Let's wait to cook here. Guys, people are asking me if this stove heats up, it heats up well, if it's to heat up the environment, but they're asking me if we don't burn here in the front, look what you see, the oven is here, it doesn't heat up to the point of burning, see guys? Now this stove heats up to burn, see? Now we get used to it, I don't get close, look, you can't even get close, you have to keep a distance, we get used to it, I stay more here in the middle. I'm going to put some firewood here, the good thing about it being like this, people, it heats up, actually, but the good thing about it being like this is that dirt doesn't fall on the floor, look here if there's dirt, look, there's dirt on the floor, it doesn't fall gray or anything, closed here is much better, this one is hot, look, I'm going to put something to put here, look, put some firewood there, close, ready, here I put it there, it's boiling, in a little while it'll be ready, in a little while here I'll put the potato, the chuchu, then I'll come back to show you how it's going to be on the stove. Now that it's ready, we're going to put the chuchu and the potato here to finish cooking, all together. Now guys, it's already cooked, let's drain it here, let's put it here, then we'll make the sauce to put in this salad. Now it's time to sauté the beans and make a farofa. Here goes two cloves of garlic, I'm going to fry it like this, I add a little more seasoning of garlic and salt, I don't like to put the pure salt, I'm also going to add onion, a little bit of dill, now our beans, you can't even move it too much, because otherwise it will crumble. Now I'm going to add cassava flour, chives and caipira eggs. It's going to be a wonderful white bean farofa, guys. Now my people, we're going to make a sauce to put in our salad, we're going to use lemon, let me get more lemon here, because there has to be lemon, a lot of lemon. Then here I have garlic, I ground the garlic here, a very good amount, I don't even know how many garlics I put here, I'm going to put olive oil in the middle of this garlic, I'm going to put a little paprika, lemon, oregano, mix it up like this, you can put the seasoning you prefer. I'm going to put a little more lemon in the salad too, to make it look good. Then here guys, let's put this sauce here, try to spread it. I didn't put it, it was salt, guys, I'm going to put a little bit of salt, a little bit of salt on top. I put the salt in that mixture, I forgot to put it, I put a little bit on top, you can mix it with a little salt. Now go to the fridge. Guys, our lunch is ready, the main dish here is the vagina, but look what I did here, a few options, but look here, rice, this farofa from this vagina, you have no idea, it smells too much, this egg, this fried wing, it's very fragrant, I've already sprinkled it here and it's good. Here's our salad, and here's the fish from here, the banana from the land. Guys, before we have lunch, I want to send a special hug to some people here, to Eunice Bernard from Joinville, Santa Catarina, to Sônia Maria Nóbrega from Rio de Janeiro, who always comments on our channel, to Ian and his mother Luciane from Belém do Pará, Roberto from Espirito Santo in Rio Grande do Norte, to Rose Gomes from Vitória Espirito Santo, a hug to Gilberto, Marcia Adriana from Goiânia Goiás, Lucas Santos from Camaçari, Bahia, and Lia Silveira from Uruguaiana, Rio Grande do Sul. A hug for you guys, thank you so much for the affection. And now, before we have lunch, I'm going to give Giovana a bath, because she's going to have lunch and she's going to fall asleep. Thank you so much for this element, we don't miss it at our table or at the table of anyone who accompanies us. We ask you in the name of Jesus Christ, amen. Guys, I hope you enjoyed it, a hug and see you later. Say bye, guys! Bye!