I really enjoy the short videos you post on other platforms, would be great to see something longer showing more of the steps you take and the work you do.
Thanks for your feedback. Would you like to see a mixture of kitchen stuff and farm / gardening and growing food? A combination of techniques as well as weekly vlogs from the farm?
I love the kitchen stuff the most, but it’s great seeing where it all comes from. I guess maybe I’d say that balance of more kitchen to farm? To be honest it’s all fascinating, and I’m tempted to get into the growing side having read and watched all the things you post!
I love your writings and really enjoy the video content as well. I would like to see a bit more of the garden, but the kitchen stuff is nice too, inspiring. Greetings from Serbia
I love this casual style. I understand the desire to provide information to everyone without the exclusive nature of a paywall. But I think you can certainly do both. We all have to make a living, and many of us want to give back as well. Also, I'd love to see the harvests, the cooking, the chatting. I'm all ears!
Thank you, and I completely agree. At the moment, what I've decided to reserve for paid members are: full access to every recipe I post (free members only get the previous 2 months), direct messages, a video chat once a month, and occassional requests for certain recipes, ingredients, and techniques. My next newsletter is a recipe in response to a message I recieved. So I hope that seems like a nice balance.
First: I love your writing, Sam! But you also have a very pleasant voice and I have enjoyed your down to earth, matter of fact video presentations, and the fermentation course with Huw. Long form videos are welcome. The slow pace is one of the benefits here. I also prefer a less "produced" form. Fermenting and all the ways one can use ferments is one central interest of mine, the plum ferment post was right up my street. (I have chosen to suport you here rather than buy the book, by the way). Everyday garden-to-kitchen with the main focus on the kitchen. I have also subscribed to Huws substack, so there will be plenty of garden content for me there. Things that go wrong, what you do with harvests that don't turn out well. Troubleshooting. My gorgeous peas plants got covered with mildew and started rotting, the pods looked revolting, but to my suprise, the peas inside were fine (I think). What would you do?
Hi Leah, thank you for your kind words on my writing as well as your feedback on videos. I've taken note! As for your pea plants, I honestly see 'ugly' produce as a badge of honour. They're a rarity these days, when everything that lines our shelves is uniform and devoid of flavour. I take much more notice of the smell of ingredients than the look, after all, even the most wonky vegetable can be pureed or diced. But there's no saving something with no flavour.
I love the idea of seeing how you cook seasonally as I do struggle with that a bit and I would like to learn more. I also agree with a previous post of showing how to use some of the more unusual things in the garden.
I personally like both video and writing, but tend to favour video more when I am trying to learn something because I am a visual learner.
Hi Teresa, and thanks! I appreciate the feedback. I agree that certain techniques are far more effective when shown. As for the seasonality side, I plan to take Huw's lead on sowing guides as well, but for now my weekly focus on the chef's almanac in each newsletter is my offering on a breakdown of the year into micro seasons, as determined by the availability of certain ingredients when they're at their best. I'll try to make these the focus of my news letters and show both recipes and preserving techniques for them.
And you're most welcome, thank you for joining me here.
I'd definitely be interested in seeing what you cook for yourself on a day-to-day, similar to the way you've filmed this. Good luck with whatever you choose!
Yes, garden/farmer/kitchen hits the spot with me. But also interesting foods, people. I am a magpie and love lots of different things! A mix of written and video (where it enhances the subject) and even podcast is great. ❤️
I enjoyed the video and would live both in the kitchen and definitely in the garden content myself. I found a lovely blue caterpillar on a shrub in my yard this morning. I’d never seen one like it before so I sent a picture to my girlfriend (she’s more techy than me) and the closest thing was some sort of fly! Which blew my mind. My shrub looking a little the worse for all the munching. Lol 😂
Longer videos of your cooking process would be great to see. It’s nice to be able to see chefs techniques more informally and naturally and then figure out how to translate that into my kitchen if something catches my eye. Would love to see more about Welsh culture, cuisine, whatever it may be. It’s great to learn about how things are done in other parts of the world.
Think the videos are a great idea Sam. Personally I would like them to be seasonal, along with the garden produce side of things and foraged foods. If you could include info on how the ingredients keep us healthy/ help medicinally as well even better! Not much to pack in!! Also love your casual but well considered style of writing, so hopefully that will translate to film
Great feedback! Thank you. My approach for the health side of food is pretty straight forward (diversity, organic / wild, seasonal / natural, and lots of dietary fibre. I think protein is overated, and keep an eye on how much salt I eat). But I'm also keenly aware that everybody is different, they have different dietary needs and wants. It's a topic I find most interesting, and I regularly ask my partner questions on such things (she's a medical doctor with an upbringing influenced by East Asian medicine). So I completely understand your interest in it!
I'd really enjoy long-form videos which cover any subjects really that seem relevant to cooking and/or growing food. I'm also personally quite interested in the whole "lifestyle" side of things, so would be fascinated by any discussion in your videos around how you got to where you are, how easy is it make a living farming the way that you do, are the health benefits of fermentation/growing food etc to society a factor for you/where do you see this going - sorry if this is too big picture, but perhaps something to consider!
I'd love you to do longer videos showing any food prep techniques especially where more unusual stuff is concerned-- Huw's foraged nettle seeds comes to.mind!
100%. Next year I'll also be planting out my own corner of garden at the farm and I plan to tailor it to all the unusual bits and bobs I think make the biggest impact in the kitchen. More on that soon!
I would love a longer videoform of kitchen stuff in sink with the gardening seasons ✨️
I really enjoy the short videos you post on other platforms, would be great to see something longer showing more of the steps you take and the work you do.
Thanks for your feedback. Would you like to see a mixture of kitchen stuff and farm / gardening and growing food? A combination of techniques as well as weekly vlogs from the farm?
I love the kitchen stuff the most, but it’s great seeing where it all comes from. I guess maybe I’d say that balance of more kitchen to farm? To be honest it’s all fascinating, and I’m tempted to get into the growing side having read and watched all the things you post!
I love your writings and really enjoy the video content as well. I would like to see a bit more of the garden, but the kitchen stuff is nice too, inspiring. Greetings from Serbia
That I can definitely do! Thanks for your feedback. And greetings from Wales!
I love this casual style. I understand the desire to provide information to everyone without the exclusive nature of a paywall. But I think you can certainly do both. We all have to make a living, and many of us want to give back as well. Also, I'd love to see the harvests, the cooking, the chatting. I'm all ears!
Thank you, and I completely agree. At the moment, what I've decided to reserve for paid members are: full access to every recipe I post (free members only get the previous 2 months), direct messages, a video chat once a month, and occassional requests for certain recipes, ingredients, and techniques. My next newsletter is a recipe in response to a message I recieved. So I hope that seems like a nice balance.
First: I love your writing, Sam! But you also have a very pleasant voice and I have enjoyed your down to earth, matter of fact video presentations, and the fermentation course with Huw. Long form videos are welcome. The slow pace is one of the benefits here. I also prefer a less "produced" form. Fermenting and all the ways one can use ferments is one central interest of mine, the plum ferment post was right up my street. (I have chosen to suport you here rather than buy the book, by the way). Everyday garden-to-kitchen with the main focus on the kitchen. I have also subscribed to Huws substack, so there will be plenty of garden content for me there. Things that go wrong, what you do with harvests that don't turn out well. Troubleshooting. My gorgeous peas plants got covered with mildew and started rotting, the pods looked revolting, but to my suprise, the peas inside were fine (I think). What would you do?
Hi Leah, thank you for your kind words on my writing as well as your feedback on videos. I've taken note! As for your pea plants, I honestly see 'ugly' produce as a badge of honour. They're a rarity these days, when everything that lines our shelves is uniform and devoid of flavour. I take much more notice of the smell of ingredients than the look, after all, even the most wonky vegetable can be pureed or diced. But there's no saving something with no flavour.
I love the idea of seeing how you cook seasonally as I do struggle with that a bit and I would like to learn more. I also agree with a previous post of showing how to use some of the more unusual things in the garden.
I personally like both video and writing, but tend to favour video more when I am trying to learn something because I am a visual learner.
Thank you for all you put out for us.
Hi Teresa, and thanks! I appreciate the feedback. I agree that certain techniques are far more effective when shown. As for the seasonality side, I plan to take Huw's lead on sowing guides as well, but for now my weekly focus on the chef's almanac in each newsletter is my offering on a breakdown of the year into micro seasons, as determined by the availability of certain ingredients when they're at their best. I'll try to make these the focus of my news letters and show both recipes and preserving techniques for them.
And you're most welcome, thank you for joining me here.
I'd definitely be interested in seeing what you cook for yourself on a day-to-day, similar to the way you've filmed this. Good luck with whatever you choose!
I can certainly share more on that! It’s usually very simple but delicious!
Yes, garden/farmer/kitchen hits the spot with me. But also interesting foods, people. I am a magpie and love lots of different things! A mix of written and video (where it enhances the subject) and even podcast is great. ❤️
Thank you for your thoughts!
I enjoyed the video and would live both in the kitchen and definitely in the garden content myself. I found a lovely blue caterpillar on a shrub in my yard this morning. I’d never seen one like it before so I sent a picture to my girlfriend (she’s more techy than me) and the closest thing was some sort of fly! Which blew my mind. My shrub looking a little the worse for all the munching. Lol 😂
It’s that time of year when caterpillars start taking over! Thanks for sharing your thoughts. I’ll definitely consider more garden videos too!
Longer videos of your cooking process would be great to see. It’s nice to be able to see chefs techniques more informally and naturally and then figure out how to translate that into my kitchen if something catches my eye. Would love to see more about Welsh culture, cuisine, whatever it may be. It’s great to learn about how things are done in other parts of the world.
I’m intrigued by all of ideas you tossed out…but honestly love the idea of a What I’m Cooking Tonight format.
Think the videos are a great idea Sam. Personally I would like them to be seasonal, along with the garden produce side of things and foraged foods. If you could include info on how the ingredients keep us healthy/ help medicinally as well even better! Not much to pack in!! Also love your casual but well considered style of writing, so hopefully that will translate to film
Great feedback! Thank you. My approach for the health side of food is pretty straight forward (diversity, organic / wild, seasonal / natural, and lots of dietary fibre. I think protein is overated, and keep an eye on how much salt I eat). But I'm also keenly aware that everybody is different, they have different dietary needs and wants. It's a topic I find most interesting, and I regularly ask my partner questions on such things (she's a medical doctor with an upbringing influenced by East Asian medicine). So I completely understand your interest in it!
I'd really enjoy long-form videos which cover any subjects really that seem relevant to cooking and/or growing food. I'm also personally quite interested in the whole "lifestyle" side of things, so would be fascinated by any discussion in your videos around how you got to where you are, how easy is it make a living farming the way that you do, are the health benefits of fermentation/growing food etc to society a factor for you/where do you see this going - sorry if this is too big picture, but perhaps something to consider!
Not at all, I really appreciate you sharing your thoughts. Much to consider, but equally free enough to leave room to be creative. Thank you!
I really like all of the ideas that you offered in this video.
I'd love you to do longer videos showing any food prep techniques especially where more unusual stuff is concerned-- Huw's foraged nettle seeds comes to.mind!
100%. Next year I'll also be planting out my own corner of garden at the farm and I plan to tailor it to all the unusual bits and bobs I think make the biggest impact in the kitchen. More on that soon!
I would find the podcast with other people very interesting but the documentary also seems cool