Summer routines living off grid in our cottage garden.This month I have been watching the summer garden blooming and started harvesting many vegetables already. Build something that was in my mind for over a year now and have been cooking many recipes with homegrown food from the garden. I embarked on the journey to turn our abandoned land into a green haven, building my own home, living off grid and becoming 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 life a more self sufficient life 💛🌱🌸
♥ Link to My Farm to Table Garden Guide: https://www.eugenia-diaz.com/shop/p/farm-to-table-garden-guide
Sit back and relax by watching my content 🙂
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xx
Eugenia
0:00 Intro
0:49 Summer garden tour
2:11 Before and After
3:34 Starting new project
7:00 Summer sunsets
7:25 New day building in the garden
7:40 Explaining next project
8:57 Dinner time
9:35 Working int he new creative workshop/art studio
12:23 Early dinner
12:41 Flower bouquet from the cottage garden
13:51 Summer homegrown meals
17:51 Enjoying the outdoors
12:24 Installing new arches
18:53 Keep dreaming and trust in your own path
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► Link to build our same Cabin: https://www.modernhousecabin.com
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► Follow our building adventures in our second channel: @Modern House Cabin
Recipe Zucchini Soup (Gluten free, Vegan):
– 2 big zucchinis (with skin if organic)
– 5 medium potatoes (peeled)
– 1 leek
– Olive oil, salt and pepper
1. Cut the zucchinis, potatoes and leek, toss it into the saucepan
2. Mix in the olive oil, salt and pepper
3. Add water to cover the vegetables (around 500ml / 17oz)
4. Cover, bring to boil and then cook in medium heat (around 15-20min)
5. Blend the vegetables in a blender, add water from the saucepan until you get your desire texture for the soup
6. Roasted buckwheat: mix in a pan the buckwheat grains with salt, pepper and a little bit of olive oil. Toast until you get a crunchy texture and reserve.
* Top the zucchini soup with finely chopped fresh chives and the roasted buckwheat
Recipe Buckwheat dough (Gluten free, Vegan) :
– 1 cup buckwheat flour
– 1 cup water
– salt and olive oil
– mix with a hand mixer
1. Bake in the oven at maximum temperature (around 220°C / 428°F) in the bottom rack until you get a crunchy consistency without burning it ( 15 minutes approximately)
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