Karen Yi (she/her): where everyone acknowledgement or.
Emily Burghart: You can do it.
Okay.
Karen Yi (she/her): So we're an organization within a land grant institution so big at UCLA acknowledges the gap with them, you know, the peoples of the traditional anchor speakers.
Karen Yi (she/her): include the lost in space and then the Channel Islands.
Karen Yi (she/her): So if you know there's 31.9 million households and 2019 that grew garden, I was one of our earliest my mom's House I don't know right here, right now, I have like 10 cans with like little seeds in them.
Karen Yi (she/her): But yeah.
Karen Yi (she/her): So that's pretty cool and he's got a quick quick those things in your garden.
Karen Yi (she/her): which sometimes gives you a lot more vegetables, they know to do it so.
Karen Yi (she/her): Let me check what's going on the champ.
Karen Yi (she/her): And if you have too much of a sudden vegetable a burden or sort of fruit did have a workshop on deserving fruits and vegetables, so you can go and check that out on the page of our website.
Karen Yi (she/her): visitors are ways we can preserve it I recently got a bunch of deal from the farmers market, so I froze that.
Karen Yi (she/her): And I like pasta in oil and I froze it so like when you put it in the freezer sometimes things here by costs, so you have to like have certain methods of freezing or canning pickling hearing it means I don't know why any of us would have me and I brought in, maybe haven't even.
Karen Yi (she/her): um that's all.
Karen Yi (she/her): And so what's great about I mean garden is you can like be like hey i'm hungry let's go to the backyard and pick me anything like this okay.
Karen Yi (she/her): But sometimes we don't think about like because we because growing plants in our garden is having access to the entire plan which we don't always have access to the grocery store, because a lot of fans are like three trends that is broccoli.
Karen Yi (she/her): I didn't know this, but apparently Emily says one of her favorite treats of broccoli have not.
Karen Yi (she/her): i've recently seen a lot of recipes for like deep green slow so like For those of you who do like.
Karen Yi (she/her): If you buy at the grocery store that sometimes fleets and you can actually like soccer that.
Karen Yi (she/her): and eat it just interesting.
Karen Yi (she/her): And now.
Emily Burghart: So I think today i'm going to talk a little bit, I have a whole bunch of photos that we're going to go through.
Emily Burghart: And it's it's basically photos of all different kinds of things that you can mix your garden vegetables into or specific dishes that you can use make using garden vegetables if you'd like to go to the next time.
Emily Burghart: awesome okay so here, this is my first page of lots of photos, but this is just dishes that i've prepared in the last like I just like literally one for my camera roll, and I was like okay i'll just use these photos but um.
Emily Burghart: But I lots of different things going on, as you can see, and I think the key to preparing vegetables, or at least in in like my apartment what we do a lot of the time is we just.
Emily Burghart: buy things in bulk like quite literally all by like two pounds of carrots which doesn't sound like a lot, but once you have two pounds of carrots sitting in front of you.
Emily Burghart: It looks like a lot of carrots but i'm a huge huge huge huge care person I love carrots, but I like preparing them in different ways, so i'll do like saute them in different ways, or all roast them in different ways, or all blend stuff like sometimes i'll toss carrots into.
Emily Burghart: Like a smoothie or you know, whatever i'm feeling, but just to kind of walk through the photos if you're not sure on how to prepare different foods.
Emily Burghart: Especially vegetables herbs that you have in your garden my my recommendation is as i'm sure most of you would do is to just look up your one ingredient and then recipes with blah on.
Emily Burghart: But when I have lots of carrots and celery like an excess that that are starting to go bad i'll usually make like huge saw taste and then just put everything extra in the fridge and i'll like scoop it into different meals throughout the week.
Emily Burghart: And that's so that you don't have to like freeze it or find some way to dehydrate it or something like that is I just make things in bulk and then i'll use it throughout the week.
Emily Burghart: So, like the Center top photo that's one saute I did with carrots and I just really thinly cut them.
Emily Burghart: But on the left, I have like beings and butternut squash butternut squash is the most versatile thing that I have ever used and i'm not.
Emily Burghart: The best at cooking actual squashed but, like the butternut squash i'm very good at roasting so that's always me.
Emily Burghart: And, and then the bottom couple photos or just other ways that I prepared carrots and onions in the bottom right photo what I did was I just took.
Emily Burghart: A whole onion and I sliced it that the slices we're about like a half inch thick and I left them whole like I didn't continue chopping them I just took the whole ring, and I put right into a pan and I seared it on both sides, so that way, it was a little bit.
Emily Burghart: It was like still in a written form, but it was kind of coalesced on the sides, which was really good and then in the bottom how Okay, actually, I want to see a raise of hands, how many of you guys are active connoisseurs of avocado toast.
Emily Burghart: Now.
Emily Burghart: and
Vanessa: If you guys I make my lawsuit.
Vanessa: So we have a lot.
Emily Burghart: And yeah but they're not some different things like when you get all the credit test in the stores honestly I don't know that I ever have, but I see lots of other people's photos.
Emily Burghart: But I like putting like fresh herbs on the top of my off aquatic to sign of sprouts are really popular sports are also really easy to like make yourself.
Emily Burghart: But i'm like I think i'm not photo I think it's parsley but I don't remember right now, but I think I used to parsley and it just stopped the different flavor and it's going to from.
Emily Burghart: Yes.
Emily Burghart: Yes, chat you are going off Okay, and if you'd like to go to the next.
Karen Yi (she/her): Page my family was in the bottom right picture like this is the onions, I can't hear what others.
Emily Burghart: Oh, my gosh I did like I did like a DIY battered shrimp.
Emily Burghart: that's what it is also.
Emily Burghart: i'm in the top right corner I forgot to say i've made.
Emily Burghart: Two things that look, just like that and they're very different.
Emily Burghart: I do, like the pumpkin pasties from Harry Potter sometimes around like all throughout the year I do them but I love pumpkin and.
Emily Burghart: So i'll do like pumpkin stuff with that also with thought that you had extra butternut squash you could mix your squash into.
Emily Burghart: Like a puree that you could also use in different kinds of pumpkin based foods so that's another way to get other kinds of vegetables in there, honestly, you could kind of pure anything into those but that's one option.
Emily Burghart: um and then also bought some minutes pie, that I did with lots of different salted vegetables, so I started the vegetables and then.
Emily Burghart: And then add them to the little pie.
Emily Burghart: yeah and then, here are some other things, the bottom left corner that's what Karen was talking about earlier with the broccoli leaves.
Emily Burghart: What I do i'm actually going to do it a little bit later with some Swiss Chard but um one way to use leafy Greens that you wouldn't necessarily eat a lot of the time.
Emily Burghart: Especially like broccoli leaves which we don't unless you grow them you don't only have access to, but I like to Julian them which i'll do a demonstration and how to do it a little bit later, but you basically.
Emily Burghart: Take the Center stem and you roll up the leaf, and then you slice it into really, really thin strips and they end up being these really long strips and then you can start him for a little while if a little tiny bit of oil.
Emily Burghart: And it makes them super crispy and they're really good arm honestly themselves like I could eat them.
Emily Burghart: Like without anything but they're also very good on soup So if you were to make some like butternut squash squash soup they're really good.
Emily Burghart: And then the bottom right picture is actually carrots that I got from my garden from home, so I grew those over the summer so.
Emily Burghart: You can always like another thing you can do is just bring your produce directly and from your garden, and like roast them right away that's another way to do it.
Right.
Emily Burghart: um if you if you grow berries, I was going to say that if you grow berries at home, like some people.
Emily Burghart: Honestly, I don't know that I have any berry bushes at home, but.
Emily Burghart: If you do I know some people who have bushes in the House that, and they don't even know like that they have them in their yard, but if you find berries in your yard and you do make sure that they are edible.
Emily Burghart: And you can always make scones out of them, you could put you could bake them into bread and different kinds of cookies and yeah.
Emily Burghart: pressures are really good for for recipes okay.
Emily Burghart: So if you guys have any questions about cooking, let us know but i'm going to do a short presentation on some different kinds of things you can cook.
Emily Burghart: Starting.
Emily Burghart: zucchini and squash I think I don't remember, but I do believe that squash with something a couple people said that they didn't really know how to cook very well um.
Emily Burghart: you're gonna have to let me know if you need me to.
Emily Burghart: Can you guys see my cutting board.
Emily Burghart: Yes, Okay, so this is a mandolin this is super dangerous if you don't use it correctly so i'm not going to say go get yourself a mandolin because I really if you don't feel comfortable with sharp blades you probably shouldn't get this.
Emily Burghart: But I like using a mandolin to make different kinds of sliced vegetables, so that they all come out the same thickness if you can see it's very thin.
Emily Burghart: And it looks exactly the same thicknesses something else, so I like using them but i'm using an old zucchini folded being my roommate has probably my friends for like two weeks, and it started to go bad so an old zucchini.
Emily Burghart: um and really the key here is to just you just go like that, and then they all.
Emily Burghart: come out correctly I don't know I think it's very easy was also very fun, but i'm i'm just going to do some zucchini and then I have some baby squashes that I have.
Emily Burghart: they're very cute they're very tiny and they're also very good for.
Emily Burghart: starters so i'm going to use the zucchini and squash and i'm going to chop up some garlic, so that you guys can kind of see the process and toss it in a little bit of oil on a pan and then cover it and a little bit of Parmesan cheese and then it's going to go in the oven.
Emily Burghart: For like 10 minutes squash you cook shorter amount of time than you would.
Emily Burghart: Like carrots so like if you were to roast something always remember if something is like thicker you probably have to cook it longer, and if you have something like squash it'll get soft super super quick if you're not careful, especially if you put in another high temperature.
Emily Burghart: i'm going to go ahead and do this.
Emily Burghart: You guys have any questions, by the way, i'm just talking, but if you have questions, I can answer them.
Emily Burghart: Just let me know speak up or do the chat.
Emily Burghart: Also.
Emily Burghart: This is, this is a little bit separate but um.
Emily Burghart: I love garlic, and I think a lot of people like garlic but i'm especially large fan of garlic.
Emily Burghart: And so, on top of the zucchini, even though the recipe unfolding didn't call for it, I am going to use some chopped garlic, and I just sometimes a fan we chop it um but today i'm just going to do some course chopping.
Emily Burghart: And then.
Emily Burghart: So for those For those of you who do cook or have ventured into cooking recently.
Emily Burghart: I don't know if you guys have like a pain that you like using, but I have this pan that I brought from my house honestly I just stole it I just like took it with me when I left for school and it's like all like decaying and covered in.
Emily Burghart: Like stuff I love it and it's my favorite pen and it's trustworthy.
Emily Burghart: And because of that I use it for everything.
Emily Burghart: So if you do something i'm just literally talking so if you guys want me to solve, please tell me, but while you're talking if you're going to have something like.
Emily Burghart: That can move around a lot on the left on the cutting board whatever you do do not put your fingers next to it just don't do it it's not worth losing a finger.
Emily Burghart: I realized that I.
Emily Burghart: Have the link to the recipe i'm using and I was going to send it earlier so i'm going to send us that you guys can see it.
Emily Burghart: Let me know if that works.
Emily Burghart: Okay perfect so that's the recipe that i'm loosely following and.
Emily Burghart: Also.
Emily Burghart: ne ne tip if you, like me, are lazy and do not want to use a whole bowl to mix stuff because a lot of the time they'll say like take a bowl and mix like the oil and the vegetables and all that stuff.
Emily Burghart: And the seasonings in like in and then dump it into a pan don't don't use them for save yourself the water and time you're gonna have to scrub the bowl later and just do it directly into the pan.
Emily Burghart: So that.
Emily Burghart: So this is pretty coarsely ground or coarsely talked, but if you can see that's kind of what it looks like.
Emily Burghart: i'm going to bring over this pan.
Emily Burghart: That has the zucchini and squash rounds and i'm kind of just letting them all over oil is going to get added in a minute so i'm not too worried about how they're distributed now the kind of just brush the garlic on to them, that is, a lot of garlic just so you know, but it is good.
Emily Burghart: And then.
Emily Burghart: little bit of olive oil and I don't like the taste of vegetable oil that some people do, and that is okay, which.
ALEXANDER YAN: One is it a cooking free version where it's like the extra burden time.
Emily Burghart: it's extra virgin.
Emily Burghart: At least this one is it is.
Emily Burghart: kroger brand we got it at ralphs.
Emily Burghart: I can use the cheapest one they have.
Emily Burghart: Really living like college lifestyle right now.
Emily Burghart: This next thing that around.
Emily Burghart: And thing also that once you try recipe like this recipe, if you guys look at it, it calls for ground black pepper salt and then it does call for permission on cheese.
Emily Burghart: If, for some reason or if you if you try it once in your life okay what's good with the PEPPER but i'm looking for something a little bit more kip.
Emily Burghart: Something I like doing this one spice that I use it's called cajun seasoning and I put it on actually everything it's probably not good, but.
Emily Burghart: I think trying new season many vegetables can really live in up a vegetable and it can make you actually want to eat it like more so, like you can find salt food seasonings if you guys are like on a like a low sodium diet or.
Emily Burghart: Other seasonings like if you have allergies or something but trying to seasonings on vegetables.
Emily Burghart: Even if you're not sure how it's going to turn out I think it'll still be really good Okay, so I have that I use probably around a tablespoon of oil.
Emily Burghart: I don't measure which is a bad thing, but.
Emily Burghart: we're going to go through with a little bit of salt.
Emily Burghart: I am using table salt, by the way, this is just.
Emily Burghart: A little bit of salt.
Emily Burghart: Okay, and then I am going to be tossing the sense that, when I created the event before the meeting started so i'm going to test this into the oven for.
Emily Burghart: 10 minutes.
Emily Burghart: Yes, nine to 10 minutes and then.
Emily Burghart: I will turn on the broiler for like two to three minutes as the recipe says.
Emily Burghart: Does anyone have any questions about the recipe.
Emily Burghart: Okay i'm going to add a little bit of Polish on this is just what I had already i'm not exactly sure what they were looking for, but I had shaved Parmesan cheese so i'm using shape to finish on cheese.
Emily Burghart: is going to go into the common one, and then I will show you guys how to Julian sister.
Emily Burghart: When you're using big leafy Greens, this is really similar to what a.
Emily Burghart: broccoli leaf looks like I mean, I guess, depending on the kind of broccoli are growing but and typically what you want to do is, you have the big.
Emily Burghart: stock Center so i'm going to cut that out because that's not really I mean you could eat that but.
Emily Burghart: But I do not think it is very edible so i'm not going to eat it, but I am putting all of my.
Emily Burghart: Like extra stuff into a brown bag that i'm going to compost at some point, so there is that but, basically, what you do is, if you can see, you just roll it up into tiny little roles.
Emily Burghart: And you roll back all the way down the leaf.
Emily Burghart: And then you take your so that was the long ways, so it should not be very wide and then you're literally just going to make little tiny.
Emily Burghart: Probably between a quarter and a half inch wide.
Emily Burghart: But you can make them over, why do you want.
Emily Burghart: We should.
Emily Burghart: look like this, so they're going to be kind of long and they're really, really fun and then you can sort of take that with a little tiny bit of oil and some pepper if you want, and they end up being super yummy.
Emily Burghart: So i'll do the other week real quick i'm going to show you.
Emily Burghart: Okay i'm going to move my computer over to the other side of my little little baby kitchen.
Emily Burghart: Also, I did want to say about them life I was using earlier, the screen one I have like a set of mines that are like that there are different colors and they all do different things, but I only use that green Nice, and I use it and pretend like it's supposed to be used for everything.
Emily Burghart: i'm sure there's an actual thing it's supposed to be used for but I don't know what it is, I could not tell you.
Emily Burghart: All right.
Emily Burghart: coded and i'm going to let it heat up a little bit.
Emily Burghart: slow but we'll talk.
Emily Burghart: So if you guys don't cook a lot, you can always tell how hot oil is by how quickly, it runs across the pan, so if oil moves really, really quickly across the pan, it means that it's super hot, and if it doesn't then it's probably not that hot.
Emily Burghart: So when you're using certain things like hot oil and super.
Emily Burghart: tender when you're using a delicate things like leaves it's best not to leave them alone, because they will burn I have burnt saying anything I like walking away for like 30 seconds and I come back and it's just a black and little pile of sadness.
Emily Burghart: yeah.
Emily Burghart: I added some pepper to it.
Emily Burghart: And then i'll just leave it on there a little bit longer.
Emily Burghart: And then wanted to get off, it should be.
Emily Burghart: medium i'm like a meat a high medium medium home that's kind of what.
Emily Burghart: I was going to say trick for green beans, especially ones that you've been in the garden algorithm is actually.
Emily Burghart: A great way to prepare them is to steam them like if you guys have a steamer that you've put into my colors or you could do this in water on the stove.
Emily Burghart: steam them for a couple of minutes and then saute them for the rest of the time, and it makes the most wonderful tasting green being, you will have ever had against them.
Emily Burghart: until the last minute or two, but I cook these I turned up the heat, so that it can get really hot.
Emily Burghart: and make them really crispy or burn them, you know, one of the two options.
Emily Burghart: So while that is finishing, and while the zucchini pieces are in the oven does anyone have any questions about cooking that anyone can respond to like this could be an open group conversation.