So geht Selbstversorgung im Herbst 2023

Hello and welcome to the garden channel. Today's video topic is self-care. I would say that self-care has experienced a small renaissance in recent years. It is no longer just a topic for the older generation, crisis prevention, dependency, but also the younger generation is increasingly enthusiastic about it. We will probably also contribute to this on YouTube and Instagram. If you are not yet a subscriber of me, of the Max der Garten channel, feel free to leave a free subscription. Otherwise, I'm just threading chili or I'm already done. And the chilies are such a very prominent example of self-care for me. If you have a chili plant on the balcony and can cover the entire annual need of chili with it, he or she is chili self-care. Yes, and here we also come to the jumping topic, the scale of self-care is always a very important one and it always receives special attention in Germany. We will also go into the subject of scale, but first of all I would like to show you what we have done in the sense of self-care in the last few weeks. We still have to bind my peppers a bit. With increasing maturity and increasing fruit weight, they tip over a bit here. Most of it is already tied up by peppers and aubergines, but yes, a little stick in. Stable the story. And tie up. So, nicely supported again. That's the way I like it. Before something breaks in half here, the fruits are no longer supplied sufficiently. And otherwise, yes, let's do a little chili pepper aubergine harvest. A great harvest, I think. Here we have two types of chili. On the right, the Piri Piri variety. On the left, the Kabaka Peach. Then we have here the pointed peppers from the garden vegetable kiosk. I don't know the exact variety here, but they have really become beautiful pointed peppers. And the aubergine of the Zora variety. Wearing gloves is always an absolute advantage when threading the chili. It has happened to me so often that I have then taken a closer look somewhere. Very uncomfortable. Why do I thread them or pierce them? This way, more moisture can come out when drying. And we just have a much lower risk that something is rotten or moldy here. And when it happens in the fruit body, we only see it anyway, yes, if they look dry in part. But of course you don't want to eat moldy things. Where to hang them? As long as it is still above 20 degrees. Possible when drying in the air. If not, in the door unit. But also there it is best if you do not have chili drying in the door unit in a closed room or so. Or generally in the room where you stay. That could be very attractive for nose and eye. A very exciting thing, in my opinion, is the pepper powder. Of course you could also make chili powder. This is now a sweet pepper powder. I made the powder myself for the first time. The taste is really incredibly intense. Absolute upgrade here of our hot pepper in the garden. I used seven, eight hot peppers. A slightly sharper one, Albanian Red Hot, was added here. Otherwise, the story should be rustle, rustle, rustle dry. Loses a lot of volume and mass. And then just finely powder in a coffee grinder or a high-performance mixer. Fill in air in glasses. And then use it in the kitchen if necessary. Very, very exciting thing for me. In principle, I try as much fruit and vegetables as possible. That we have grown ourselves. Fresh or directly to distort. Or to prepare. Yes, sometimes you get a little bit to his limits. This year, for example, we had over 50 ripe figs a day. And at some point friends, family and the neighbors really have enough of it. So very important. Boil in, put in, dry. In general, make the topic sustainable. For example, I made such a small attempt last year. With twigs and figs. A little red wine, cinnamon. A few exciting spices are there. Boiled down the story. Still holds up super well now. I recently opened a glass. With some plants, for example with the pumpkin plants. Here with the pumpkins. There you have a much longer storage possibility than with a fig. After 2-3 days from the tree, when it is fully ripe, it is already moldy or rotten. Such a pumpkin lasts for months, if it is properly stored. The same applies to our garlic. There we really have an absolute self-sufficiency. It is usually enough for us for a whole year. And then again for the plant buds. Here you should just look at the harvest, that you behave accordingly. That we also have a possible long storage capacity. So do not, for example, clean up wet in the dark and just put it down and see what it does. Maybe separate the roots a little, cut off at the top of the stem. Remove the outer skin and so on. What other possibilities do we have? Of course also our zucchini per se. Not necessarily necessary that you distort them for 2-3 days. If you let them ripen a little more, they are very long. If you let them ripen for a very long time or even for several months, it is also a pumpkin plant. In fact, we can still harvest with the gherkins. The two here still look really nice and tidy. Here it is probably more in the direction of cultivating seeds. But I'm really surprised that we really had any here at all. There was a very early false meadow and all kinds of things on it. And with the snake gherkins there is also a small harvest here. At the beginning of September I am really satisfied now. Unexpected often comes. Up here we actually still have a little green and also some flowers. But yes, I think that will be difficult now, still ripe in the open. Nevertheless, another small harvest to eat or cook immediately. We like to eat fresh gherkins in the family. We rarely cook or store them. Last year I made a larger amount of small sandwich gherkins. Also with a special spice mixture. There is still a little bit left. But it's not really something that makes you great full or provides a lot of calories. Yes, from gherkins, peppers and tomatoes you can hardly eat. Or maybe you don't get that full. That's why the final potato harvest for this year with grandpa. Yes, that must be the gherkins. I looked again. We had three rows of Nicolas, two rows of gherkins. Two rows of Bamberger Hörnchen. One row of Kaiser Krone or something like that. Floury. Floury, exactly. One row of floury. And up at the Fisale we are again. Yes, these are a lot of ... Through each other. No, a lot of Nicolas. But there is no wild mouse here. No, there is no wild mouse here. No, otherwise there would be potatoes. Only half here. Potatoes are ... There is always a good ground. Oh, look at this. You have to come here. I just picked it up. Look what's here. Do you see that? This time on the subject of where the snails are in the day. 1, 2, 3, 4, 5, 6 agger snails. Lumpenziffer, yes. Unbelievable. Yes. Look here, right under the potato, where I picked it up. Yes, yes, yes. There. Yes, there. All full. In 15, 10 cm depth. Yes. Unbelievable, isn't it? I think so. Why? It's unbelievable. So many. Under the potato. They multiply. So, the potato harvest has begun. Now it's really correct. Here we have the variety Sieglinde. What we had harvested so far here, that was the Nicola. It goes on. At grandpa. With the Bamberger. Sir. The name is program. They can also be very artistic, high-quality, demanding forms. And emphasis. Then we have something from the Bambergers here again. Here also more in the typical squirrel shape. And here, I'll show you, Kaiserkrone, Kaisergranat. No, that's a crustacean. In any case, a floury cooking potato variety. As long as it's still here, in the next 2-3 hours, we can dry the potatoes a bit in the sun. Even if it's only an hour or two, it brings a lot to let it lie in the sun. You can also crumple the remaining lumps of earth without hurting the potatoes. Which, of course, would negatively affect the storage capacity. And otherwise, Bamberger chickpeas in a bucket. Next variety in a bucket. And so on. The peeled potatoes are stored dark, dry and relatively cool in our garage. Spread out. Don't brush the earth or something like that. And hurt the potatoes, or the shell or skin. That restricts the storage capacity again. Just let it dry a little bit. And it's good. And also make sure that you don't pile the potatoes on top of each other. Of course, there are also pressure and compression points. The point that is a bit too short for some people is, I'm already doing it, historically very elementary important for self-sufficiency, the so-called exchange trade. I have a beautiful bay leaf salt. Would you like to exchange it for a tomato sauce from you? I think the basic principle is relatively clear. In any case, even a family association didn't make it back then. To produce all the calories yourself, that you needed. And there was the exchange. Then it just gets very exciting. And also the corresponding specialization to certain products. For example, for me also very interesting to exchange, the honey. So the family with me is a bit, you could say, the honey fetishism process over the last few years. We love honey above all else. And we really have a decent consumption. Yes, my honey is a very special topic. Because I get it from dear Tumfy, from Tumfy's channel from Austria. Yes, regionality I bite a bit there. What is also very, very important with me and with honey, is the transparency. And again Tumfy's project, where I'm going to go into a little bit. Of course, we also have honey here from Imkern, from the surrounding area. But with Tumfy it's like this. He's planting a forest, from the ground up. He's planting a forest. You can also see that on his YouTube channel. Feel free to stop by. He's just before 8,000 subscribers. And I would be very happy, if the 8,000 subscribers may also be full with this video. Feel free to stop by Tumfy, leave a free subscription there. Yes, in any case, he's planting a forest. He's vaccinating. And he's also naturally vaccinating the bees. If it's a bad year, they can keep their honey. He prefers to do without it at this point. Yes, just feed them with sugar water. Tumfy has a very careful approach to his bee colonies. And such a project, especially with the forest, to support the Tumfy forest, and of course also the transparent insight, that I have in Tumfy's work, is absolutely worth supporting for me. And accordingly, I took the opportunity and told him, we have a garden YouTuber meeting at the self-acidic Rigotti. Tumfy, come on, bring a little something. It became a little more. In the end, I got 25 kilos of honey from Tumfy. In this case, it was exchanged with paper against the honey, i.e. with money. I don't have any goods here that are equivalent to the 25 kilograms of honey. But for me now, here in my area, it is again something very, very great, which I can exchange. And I can also say, look here, you can watch the video of Tumfy from Austria, his honey. And against what I then exchange, or how the value is determined, is then, I think, again simply dependent on each individual. Now we have already touched on the topic of animal calories, also garden helpers with bees and honey. The various nutritional values and characterizations of humanity, i.e. vegan, vegetarian, flexitarian, pescetarian, and something, I would like to completely ignore here. Let's just stick to the facts. We need a certain amount of calories to survive, to change substances, to be human, and also to function, I would say. It is difficult, if you move in this construct of self-sufficiency, to get to these calories. First of all, areas, time, and of course also many uncertainties, diseases, pests, weather, and so on. It is difficult to get to these calories, if you only stay with vegetables and fruit. If you take animals, you have a little more security, I would say. As chickens are very well known, we don't have them in our garden. We have the garden friends, garden helpers, they can eat pests, they can dig through the beehives, they also provide fertilizers. But we also have calories in the form of eggs, or chicken meat. We don't have chickens, it is not possible with foxes, dachshunds, and co. in our garden. Again, it is a matter of time. In terms of self-sufficiency, the scale is a little higher. The fish breeding. Also a well-known YouTube colleague, a good friend, Gysi. His channel is also linked in the video description. Gysi has a fish breeding. Not a typical trout farm, where everything is completely overpopulated, concreted, and the food is thrown in tons. No, he has a real nature breeding. Very, very great fish breeding. I was there once. Gysi is on the channel. He breeds fish there. If he doesn't pollute it himself, it is a source of income. But in terms of self-sufficiency, you could also trade here. Personally, when it comes to animal calories, I don't have a hunting license. I don't have a fishing license yet. However, in certain federal states you are allowed to fish with an area card or a permit card. Or in France, in Alsace. I do that from time to time. And whether it is grunts that I have attached, these little fish, or even an eel, is completely up to me at this point. I don't fish to poop and catch the biggest fish of the species, but I usually fish to eat. That's how I learned it from my partner, uncle, and my friends in Hawaii, Maui. So self-sufficiency is not necessarily limited to our own soil or our own garden. We have our rivers, we have our lakes, but we also have the forest and the meadows. And yes, with me a very large stag horse on the canal. Look, here we have beautiful marigolds from the spring. So the collection of mushrooms, the collection of wild fruit, the collection of berries, of nuts and the like, or wild herbs. Here, for example, dandelion flowers. Not only in the sense of food, but this is also a tea with a great vital effect, which can help with some diseases. Yes, we have already mentioned bay leaf salt or paprika powder, which we have. This is good for seasoning. So of course it doesn't make us full, but it spices up. And spices, we know, in the Middle Ages were sometimes more valuable than gold. Basically, self-sufficiency is not just about eating. Here at the start, for example, our apple juice from apples from our own strawberry meadows. Yes, we have already stored some apples in the garage. They also keep us well. But such an apple juice, again an additional use for apples that may not be able to be stored, that have fallen down, fall fruit, and may already have a lazy spot or a pressure spot. Or maybe they are also wormy. But it doesn't just have to stay with eating and drinking. With self-sufficiency, thoughts also play a role, like, yes, what do I eat? What kind of clothing do I wear? There we have the hand products, linen fabrics, and so on, which you could also grow yourself. Then I dye that. Dyeing plants used to be really very valuable, a means of exchange and often grown. But I think that in the 21st century all of us, especially the people who do self-sufficiency, focus more on the aspect of self-sufficiency in the sense of food and food. And for me, you know, culinary is a very important point. Here we made tomato sauce ourselves. Of course I also have to grow enough or have enough crops that I can make something durable. With tomatoes it is sometimes difficult with the weeds and weeds. But now comes my tomato sauce recipe without seeds, without skin. And I would say, film off! On Instagram I have uploaded one or the other story about tomato sauce. And after that many of you asked if I could also upload a detailed tutorial on YouTube. No problem here, I see. You have already seen that the tomatoes are washed with hot water. Stem, leaves, stem, everything you want to have in the sauce later, is removed. Whether we use cocktail tomatoes, salad tomatoes, or different types of meat tomatoes here, it's all the same. You can make a good sauce with all types of tomatoes. The classic is the tomato sauce, the San Marzano. And of course, some types are a little more and some a little less suitable for it. Here with the Cleota Yellow, that could have been a light approach of brown foil in the skin. I cut that away. Otherwise, strung out and the whole tomato, as you can see, goes into the pot. Here we have a few more sections. Otherwise I filled the pot. Of course, I was also interested how much comes around in the end. And yes, here is my construction on the scale. There was a little more to it. Here you can see a few cocktail tomatoes again. I like to mix it all up. I cut the cocktail tomatoes a little bit before. And here we have whole tomatoes, cocktail tomatoes, halved and quartered inside. They are heated. Stir a little more often at the beginning. Because there is no water here, nothing at all. Just like they are in the pot. There is enough liquid in it. The whole thing starts to simmer and then the skin also loosens. And yes, when the whole thing has simmered for 10 to 12 minutes, I pour it over a sieve and squeeze it out. In Italy, this is often done through a kind of meat grinder and separated like that. This is a bit of a more exhausting variant, so to speak. I have made several shots of you here. There are a few yellow tomatoes in here, but there is always a red color. The whole thing is squeezed several times with me. Here I even boil the remains again, the skin and the seeds, with some tomato sauce. And then I also squeezed it completely into the pot with my hands. We see the whole thing is still very, very liquid. You can also filter it through a cheesecloth or through a sieve again. And then it is said to let the sauce boil, let it simmer, let it reduce if it has the desired consistency and taste with salt and sugar. It is and remains a basic sauce, which later, when needed and heated, is further refined with onion, garlic and the like. Basil nevertheless comes into our sterilized glasses. Everyone does it differently. I usually rinse them hot with boiling water and that's enough. The basil comes into the glasses with me right away. And what I do differently is that the sauce is not boiled in again. It is only sprinkled hot. The basil comes into the glass, not into the sauce. We see, sprinkled hot, 99 degrees. Then the story comes overnight or for the next 14-15 hours under two blankets on a mattress. The whole thing is a kind of heat trap. And as you can see here, hot, closed, even-closed glasses keep the heat really incredibly long. So after 2-3 hours it's still so hot that you can't touch them. The next day it's still slightly warm and then they are labeled. So, grandma has asked for red beets. Do you want the thickest one out? Yes, as I said, the big one. Show me. It can be seen. The variety is again red ball 2. So, and how do you do it? You turn the leaves off. So they don't bleed out. Can you show me? Here, here. You mean the holes? Yes, here. You see, you put the iron on. Otherwise there is the power that is stored here in the bud. Back into the new leaves. And why they look like this? The year of the mushrooms. Fungal disease is also found in red beets. They look good. We have a thick one. We have a thick one in front. I haven't seen such a big one yet. Reminds me of my childhood. But so regularly so nice and big. We haven't seen that before. The red beet is cooked until they are raw and soft. Of course, this varies depending on the size. Then they can cool down and are peeled. Here you can see the style of the leaves. And also the roots at the bottom. As well as phragmites of animals or snails are also hollowed out and cut out. And from time to time you can peel the skin of the red beet like a piece of cake. If you don't want so many stains on your hands, you can do the whole thing in running water or in the water bath. Meanwhile, grandpa makes fried potatoes with potatoes from his own garden. Here you can see another spot where animals ate on it. It is cut out a little bit. Then our hobble comes into play. We set the desired power of the pieces. For us, the whole thing looks like this. They are not quartered or cut further. The size of the red beet remains with us. And we mainly use them for red beet salad. Then freezer bags come into play. Grandma portions them. It comes about 450, 500, 550 grams in here. Of course, it also depends on the size of the freezer bag and which portion you prefer. The whole thing is frozen. From last year we still have three bags. Then we let it thaw and I taste the salad sauce. Feeding is and remains just as multifaceted as the people out there do it. The question of scale exists somewhere to clarify. I also found it difficult at first to see us as self-sufficient or to call ourselves self-sufficient. But I think if you don't go from this 100% story and don't see the world in black and white, you can do that. I like to remind you of my chili example with the plants on the balcony. Otherwise you have additions to the video. If you have ideas, questions, criticism, feel free to leave a comment below. If you liked the video, I would be very happy about a thumbs up. Thank you for watching. I wish you a lot of success with your projects. Take care, see you next time and ciao!