畑じまいの日｜キャベツ春巻きの晩ごはん

#NaturalFarming #HomeGarden #SeasonalLiving The final harvest from our natural garden. Using a small cabbage we harvested, I made seafood spring rolls for dinner. 00:00 🌿 Opening 00:21 🥬 The Last Harvest 02:13 🪵 Returning the Garden to Its Original State 02:35 🌸 Memories of the Year 03:48 🧺 Harvested Cabbage 04:02 🍳 Making Cabbage Spring Rolls 07:55 🔥 Cooking 08:28 🥣 Making the Sauce 09:09 🌙 Ending 🌿 About This Video In this video, I recorded the final harvest from the garden we had been borrowing, and the day we closed the garden for the season. Last spring, I began natural farming for the first time. Without relying much on fertilizer or watering, I let the vegetables grow mostly according to the weather. Some vegetables didn’t grow as big as I hoped, but I learned so many things in this garden. Tiny frogs, a praying mantis hiding in the grass, autumn harvests, and the quiet garden in winter. While remembering the events of the past year, I harvested the last vegetables and returned the garden to its original state. The small cabbage we harvested became seafood-filled spring rolls for dinner. Today again, I feel grateful for having food we can enjoy. 🍂 Highlights • Closing a natural farming garden • Memories from a year in the garden • Harvesting a small cabbage • Rice paper spring rolls • A simple life from garden to table 🍳 Recipe: Seafood Curry Fish Paste Cabbage Rolls 【Seafood Filling】 Cod: 150g Vannamei shrimp (large): 10 Sea bream (small): 1 Chinese cabbage: finely chopped Shiitake mushrooms: finely chopped Rice flour: 1 tbsp Curry powder: 1 tsp Salt: a pinch Garlic: a little Ginger: a little Finely chop all ingredients and mix well to make the seafood filling. 【Wrapping】 Boiled cabbage leaves Rice paper Wrap the filling with cabbage, then wrap again with rice paper. 【Cooking】 Coconut oil Place the rolls seam-side down in a frying pan. First 3–4 minutes Cover and cook on low heat. Next 5–6 minutes Remove the lid and cook on medium heat, turning occasionally until golden. The outside becomes crispy while the inside stays soft. 🥣 Sauce Garlic Ginger Soy sauce: 1 tbsp Honey: 1 tsp Optional: Salt koji: 1 tsp Doubanjiang: to taste Apple cider vinegar: 1 tsp Mix all ingredients together and serve with the spring rolls. ▶ Previous Video Chapter32 "My First Kintsugi" ▶ Next Video Chapter34 "My First Bizen Pottery" 🎵 Music DOVA-SYNDROME Noru "Morning Café au Lait" "A Letter of Thanks" "To Myself on That Day"