What Grows Together Goes Together Cooking Spring Vegetables


Mia Castro’s Veal Milanese with Spring Vegetables & Carrot Puree Home & Family

Video taken from the channel: Hallmark Channel


Pan-Seared Chicken Breasts with Pan Sauce and Spring Vegetables; Kenji’s Cooking Show

Video taken from the channel: J. Kenji López-Alt


Gennaro Contaldo’s Spring Vegetable Risotto Recipe | Citalia

Video taken from the channel: Citalia


Which Vegetables Grow Well Together

Video taken from the channel: LoveToKnow.com


How to Buy and Prepare Spring Vegetables Kitchen Conundrums with Thomas Joseph

Video taken from the channel: Everyday Food


Spring Vegetable Chowder Made Vegan And Delicious • Tasty

Video taken from the channel: Tasty


Kenji’s Cooking Show | Simple Spring Vegetable Salad

Video taken from the channel: J. Kenji López-Alt

PEANUT RICE NOODLES WITH RADISH AND CARROT SLAW. Kosher salt, to taste. Black pepper, to taste. 1 14-ounce package soba noodles.

2 large carrots, finely julienned. 1/2 cup fresh radish, finely julienned. 2 teaspoons rice vinegar.

1/2 pound mung bean sprouts,optional garnish. 2. Chard grows year-round in temperate areas and is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions. Like all cooking greens, chard turns bitter when the weather gets too hot. Cherries are ready to harvest at the end of spring in warmer areas.

Not only do garlic and onions go well with peppers and tomatoes in the kitchen, they also grow well in the garden together. Plant onions and garlic near or with tomatoes, peppers, cabbage, carrots, lettuce and basil. Avoid planting near beans and peas. Broccoli. Although broccoli can overwinter when fall planting, they’re also ideal spring vegetable garden plants.

If you did not make it in time for fall planting, then start seeds indoors two to three weeks before the last spring frost. Grow broccoli in raised beds with this guide to growing broccoli. 6. Corn, Beans, and Squash Growing corn, beans, and squash together is a method known as the three sisters, which was cultivated by indigenous Americans.

The stalks of the corn support the beans, while the bean plant draws nitrogen from the soil, which helps the plants around it grow bigger and fuller. A classic example of companion planting is the Three Sisters trio—maize, climbing beans, and winter squash—which were commonly planted together by various Native American communities due to the plants’ complementary natures: the corn grows tall, supporting the climbing beans; the squash stays low, shading the area with its big, prickly. Peppers. (DLeonis/123rf.com) To help your peppers to flourish, you’ll want to companion plant your peppersclose to tomatoes, carrots, okra, asparagus, carrots, onions, oreggplants. In addition, you should ad Epsom salt as a natural fertilizerto add magnesium and improve the quality of your soil.

“Pairing plants with different growth habits together is referred to as ‘intercropping,’ and we do have some data to show it’s effective,” says Maloney. In this case, tomatoes and eggplant grow tall and eventually can shade cool season crops such as lettuce, which doesn’t like heat. This trick may extend your lettuce season slightly.

Beans, as all legumes, fix nitrogen in the soil, which supports the large nutritional needs of corn. Squash grows rapidly and the large squash leaves shade out weeds and serve as natural weed block. Good plant companions work in support of each other. Many long time gardeners swear that growing certain plants together improves flavor as well.

4-6 weeks: peas, radishes, claytonia, 3-5 weeks: lettuce, green onions/scallions, radishes, swiss chard, turnips, 3-4 weeks: broccoli, broccoli raab, cabbage, brussel sprouts, collards, kale, mizuna, mustards, bok/pak choi, 2-4 weeks: carrots, mibuna, parsnips, plant potatoes, tatsoi. 1-2 weeks: endive, rutabagas.

List of related literature:

Along the Gulf Coast and in the Deep South, families could grow two crops a year, filling winter gardens with white cabbage, rutabaga, turnips, onions, shallots, garlic, endive, mustard, roquette, radish, cauliflower, beets, cress, lettuce, parsley, leeks, English peas, and celery.

“African American Foodways: Explorations of History and Culture” by Anne L. Bower
from African American Foodways: Explorations of History and Culture
by Anne L. Bower
University of Illinois Press, 2008

Depending on the climate and time of the year, most amateur gardeners planted squash, beans, cabbage, peppers, eggplant, peas, lettuce, kale, cucumbers, and tomatoes, although many attempted other items whenever they could.

“World War II and the Postwar Years in America: A Historical and Cultural Encyclopedia [2 volumes]: A Historical and Cultural Encyclopedia” by William H. Young Jr., Nancy K. Young
from World War II and the Postwar Years in America: A Historical and Cultural Encyclopedia [2 volumes]: A Historical and Cultural Encyclopedia
by William H. Young Jr., Nancy K. Young
ABC-CLIO, 2010

And so we did by adding tomatoes, peppers, eggplants, and cucumbers in the greenhouses, and artichokes, beans, cabbage, cauliflower, celery, melons, peas, radicchio, summer squash (in addition to many of the crops listed above) in our outdoor fields.

“The Winter Harvest Handbook: Year Round Vegetable Production Using Deep-Organic Techniques and Unheated Greenhouses” by Eliot Coleman, Barbara Damrosch
from The Winter Harvest Handbook: Year Round Vegetable Production Using Deep-Organic Techniques and Unheated Greenhouses
by Eliot Coleman, Barbara Damrosch
Chelsea Green Publishing, 2009

This year we put in lettuce, parsley, basil, spinach, cabbage, cucumbers, summer squash, zucchini, eggplant, peppers, peas, beets, four kinds of tomatoes, three kinds of beans, and two kinds of pumpkins.

“The Danger Box” by Blue Balliett
from The Danger Box
by Blue Balliett
Scholastic Incorporated, 2012

These are some vegetables that can be grown in containers quite successfully: beans, pole and bush, carrots, Swiss chard, cucumbers, lettuce, melons, onions, peas, bush or pole, peppers, potatoes, pumpkins, radishes, spinach, squash, and tomatoes.

“Medicinal Properties of Herbs and Plants” by Marla Purcelley
from Medicinal Properties of Herbs and Plants
by Marla Purcelley
Page Publishing, 2015

Late Spring Beans, corn, cucumbers, squash, Squash, tomatoes, eggplant, \ melons, pumpkins, radishes.

“How to Buy and Sell (Just About) Everything: More Than 550 Step-by-Step Instructions for Everything From Buying Life Insurance to Selling Your Screenplay to Choosing a Thoroughbred Racehorse” by Jeff Wuorio
from How to Buy and Sell (Just About) Everything: More Than 550 Step-by-Step Instructions for Everything From Buying Life Insurance to Selling Your Screenplay to Choosing a Thoroughbred Racehorse
by Jeff Wuorio
Free Press, 2010

System Mixture Lettuce and tomatoes Lettuce and other salad greens/herbs Fruiting plants (tomatoes, melons, squash, chiles/Capsicums, eggplant) Flowers and herbs Broccoli, cabbage, cauliflower Root crops, carrot, radish, beet, etc.

“Best of Growing Edge: Popular Hydroponics and Gardening for Small Commercial Growers” by Tom Alexander, Amy Knutson, Matt Harrington
from Best of Growing Edge: Popular Hydroponics and Gardening for Small Commercial Growers
by Tom Alexander, Amy Knutson, Matt Harrington
New Moon Pub, 2000

I was wondering what the best combination of vegetables to grow together would be.

“Hydroponic Solutions: Volume 1: Hydroponic Growing Tips” by Douglas Peckenpaugh
from Hydroponic Solutions: Volume 1: Hydroponic Growing Tips
by Douglas Peckenpaugh
New Moon Publishing, Incorporated, 2004

We expect so much of spring, and though it comes slowly, it brings lettuce and other greens, peas, asparagus, onions, rhubarb, strawberries, broccoli, turnips, beets, and more.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Noticing a few empty spaces where crops were harvested earlier in the winter, I shift from chef to gardener and make the first early-spring plantings of radishes, arugula, mizuna, spinach, and two or three varieties of lettuce.

“Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long, 2nd Edition” by Eliot Coleman, Kathy Bray, Barbara Damrosch
from Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long, 2nd Edition
by Eliot Coleman, Kathy Bray, Barbara Damrosch
Chelsea Green Publishing, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hey Kenji, got a question for ya. noticed you didnt use oil your pizza dough in the NY pizza video when proofing. Was your dough dry? To oil or not to oil that is the question.

  • The old school chefs still don’t know that even boiling the wine for 10 minutes only removes about 10% of the alcohol! But I still love watching him!

  • Hey Kenji, how are you?I really enjoy your channel! I kinda need your help, right now i hate my life, becausa i’m working at an area that i’m good at, but i dont love doing it. I want to cook, and i want to take a full turn on my life, but as a good economy/businessman i dont want to go blind on it. Can u recomend me, and everyone here that is kinda curious on the subject a “must” collection of books for cooking?From the basics to the more advanced level. I really hope the best for you and your family (I’m sorry about the english, never had any lessons, was just tipyng from my hearth!)

  • i ve just seen your whole post about the “UMM” thing, and if you hadn t done it, i would not notice that:)))))))))) fuck haters man, wtf it s wrong with this people

  • Wait, why was that the last time you saw Felipé? Did he stop working there prior to the wedding? Did he quit after the wedding? Did you quit after the wedding?! We need answers (closure) kenji!

  • It’s for three months of the year, the smell of spring is here it’s all in this pot!!! Bless this pot! Thank you god! Thank the pope! Thank you Oprah! Oh my my!!

  • Have I been cooking asparagus wrong this whole time? I’ve never peeled it, ever! I know Kenji said I don’t have to but after seeing this I have to try!

  • Is there a reason, except tradition, to peel your asparagus? I’m sitting here like “why are you throwing away all the good color, flavor and texture”? But then again I’m one of those who hate white asparagus. Green asparagus is delicious even raw, like thinly sliced in salads. So peeling it seems incomprehensible for me, like taking away the advantage it has over white asparagus. It’s been out in the sun, it’s green and nice that’s the part you want in your spring salad lol

  • If you are still taking suggestions on cooking video…..I would like to see you do dishes from your Wurstall restaurant that pair well with nice heavy imperial stouts. I see you are often having Pliney the Elder..Russian River has some outstanding stouts that I’ve never had here in the East. Loved the show you did with Ming.

  • I want to know what those cool handled bowls are that you are putting your shelled beans and peas in. They look like the perfect size for so many uses!

  • It makes me so jealous watching all these videos with beautiful spring vegetables. Up here in Ontario we had snow last weekend and the farmer’s markets still only have imported produce and potatoes, maybe the occasional greenhouse item.

  • Stupid question, but how do you not get oil splatters everywhere when pan frying? My whole stovetop is covered. Wife loves the food but not happy with the mess.

  • 0:10 Anyone else got jebaited hoping he would say “go through the fridge and show you guys”

    We want a fridge essentials bro hit us up

  • Watching americans talk about municipality getting the compost for them as a swede is funny. Because it’s the norm in sweden no matter where you live in the country. We throw our trash in specific bins (metal, colored glass, uncolored glass, cardborde, compost, newspapers etc) and then one time per week a big truck comes and gets it all and puts it where it’s suposed to go for recycling:)

  • A Wusthof for $20?? Holy crap can you buy some more knives and send them to me? Where I live they’re only down from €120 to €90, worth every penny but man $20 for a refurbished knife is an incredible value-for-money buy.

  • I hope this works… help! Paging Kenji. I loved this recipe and bought a bunch of SKIN OFF chicken breasts to practise what an idiot! How should I adjust the cooking method to not overcook everything?

  • I’m not Vegan, not even Vegetarian, but I will be adding this to my weekly food recipe rotation. I was the weird kid growing up in the 60s. I actually liked vegetables. Veggies were seasonal back then, so many we have now were not available outside of their growing seasons. I used to save some of my allowance for “Corn Season”! I was/am a bonafide corn-on-the-cob junkie! My family used to call me the Corn Monster. I eat it raw, 3 mins in salted boiling water, slow roasted with butter and herbs in a foil packet on the grill. I’ll shut up now.:)

  • Hey Kenji, thanks for sharing all your recipes from home. It really inspires me to cook more and more everyday, different things I wouldn’t normally. Cheers

  • Noooooo don’t throw away the favi bean skins!

    Boil them until tender then toss them in a pan with salt, pepper, lots of garlic and some cubed stale bread. Absolutely incredible, I love them more than the actual beans!

    One of Nonna’s old recipes ❤️

  • 14:39 actually modern super sweet corn is a result of nuclear radiation testing. They were just blasting thousands of seeds with different levels of radiation, planting them, and just seeing what happened. No breeding required.

  • Hey Kenji! There is a middle eastern fava bean recipe that calls to chop the fava beans, pod and all, and then saute them with coriander, cumin and a few other spices. I have no idea how my aunt used to do it because the pod and bean always came out nice, tender and a little toothsome. When I’ve tried it at home it often becomes too dry or we end up using an astonishing amount of oil. Do you have any tips to get the fava beans soft but not too mushy? I’ve thought about “steaming” them in a skillet and then having them fry once the water evaporates.

  • Method for the chicken was spot on. As for the veggies and potatoes, I would have liked to see some color on them. Especially the potatoes. We’ll done sir.

  • Looks delicious and healthy. Most 9f your stuff mostly fat and unhealthy although tasty. Thanks I will definitely make it this weekend

  • Does it taste as good as it looks? Only one way to find out

    *an xxx died of swarrowing a samsung snote in attempt to taste a food infomershon

    Update: xxx had not diet
    Its heart simply stooped
    According to the bystanding neighbur

    This has been neuws from bystanding neighburs*

  • That looks really, really good, the way Gennaro describes this makes you want to be in Italy relaxing with good company, hopefully one day.

  • I do not care to be unkind but this was the worse.soup I’ve ever made. I’m sorry to make this comment but it is to save someone else the time and expense. Everything else I’ve made from Tasty has been excellent!

  • Master Jedi… I have cancelled ALL OTHER PAID BULLSHIT subscriptions!!! I get more from you on this channel than I could ever have imagined! Your Food Lab cookbook and watching you cook is all i really ever needed! I made this meal in 27 minutes… holy crap delicious..:)

  • Alternative Vegan Flavor: I don’t know if there’s an actual vegan recipe for it, but try looking into corn chowder! I think all you’d have to do for adapting this one is replace the peas/asparagus with corn/celery. Makes it sweet!

  • Can you please showcase East African (Ethiopian/ Eritrean) cuisine?? It’s so good and not many people know of it and it deserves to be showcased

  • Whoa…is your salt free?! I’ve never seen anyone loves to keep adding salt every round. That’s really scary and unhealthy to Throw in soo much salt ����. Mind You, health hazards

  • sometimes I get really fresh snap peas that even the shell has a great crunchy texture rather than fibrous, and I just cook it straight. It’s good.

  • Bravo! Bravo! Bravo! I wish there were more video’s like this. Great lighting, I froze that pan across the vegetables at the end and am going to use it as inspiration for my next still life painting. I really like Thomas Joseph videos, Thomas Joseph is brilliant!

  • Great video thanks, also I’ve often wondered what fava beans are now I know I’m from England and over here they’re known as ‘broad beans’ love them!

  • “You don’t have to use morel mushrooms.”

    Maaan, I couldn’t if I wanted to! What crazy friggin grocery store is he going to? All store-bought ingredients he says…

    I am salt incarnate.

  • Hi Thomas! I love your Kitchen Conundrums lessons! I find that you have a real knack for taking the “fear” out of cooking and baking things which have a reputation for being a big challenge. Your tips ensured a perfect Easter cheesecake for my family this year! ☺ Thank you much! Will you consider also resolving my conundrum on the proper methods for selecting, cleaning, cooking AND eating artichokes and rib lamb chops?

  • I had to go back and see when the mushrooms went into the pan. I was like wait when did that happen?! Well it didn’t. Must have been a cut. Lol

  • one really good thing i got from a bougie deli near where i used to live was this pea/snow pea/pea sprout salad dressed in champagne vinaigrette:9 a bit more thematically stringent, but seems to have a lot of qualities in common with this one.

    man, pod veggies really seem to have a lot go to waste… in restaurants when I’m feeling patient enough and get edamame, i tend to eat the pod as well (except for the really hard plastic-feeling layer… the edamame skeleton…)

  • Fashion suit, i don’t know. Bravo Genaro!!! People losing money, time, moral, love building their ego and false beauty with 5 minutes happiness after buying a new clothes.

  • John 3 (KJV) ዮሃንስ
    16: For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
    17: For God sent not his Son into the world to condemn the world; but that the world through him might be saved.
    18: He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God.
    19: And this is the condemnation, that light is come into the world, and men loved darkness rather than light, because their deeds were evil.John 14 (KJV) ዮሃንስ
    6: Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me.
    7: If ye had known me, ye should have known my Father also: and from henceforth ye know him, and have seen him.Romans 10 (KJV) ሮሜ
    8: But what saith it? The word is nigh thee, even in thy mouth, and in thy heart: that is, the word of faith, which we preach;
    9: That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
    10: For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.

  • Step 1 add salt… step 3 add salt… step 5 add salt….set aside, add salt. Step 7 add salt. Serve, add salt to taste. But it’s vegan so must good for you

  • I do love Kenji’s vids, but it’s things like 10:25 when he touches the chicken and then touches the oven dial that drives the OCD in me crazy

  • Hey Kenji I’ve been enjoying your videos and if I’m ever out in San Mateo I’ll be sure to stop by Wursthall… I want to point out a bit of a contradiction here. In another video you said that you don’t get paid to talk about the products in your kitchen. However, it’s clear you’re getting paid by Kan to market their knives, and you don’t mention that in your video. Just a tip man, YouTube is a marketplace of authenticity, this community values transparency and we will fight to the death for content creators we feel have our best interests at heart. I don’t begrudge you making money for you and your family, but be honest about it. Three YouTube commercials plus an advertisement for a knife brand feels a bit like a shill… I respect you more than that. Keep making great content and we’ll keep watching. Peace.

  • I can’t wait for that pot you blanched the veg in to come to market. Waiting on water to boil sucks. I hope they also do larger versions

  • Would be curious to hear your opinions on which nationally available olive oil brands are good for various uses (sautéing, vinaigrettes, etc.), and which you tend to avoid. I know in the grocery store I always see widely varying price points for oils with seemingly similar descriptive words (extra virgin, cold press) and I can’t tell what’s a reasonable markup for some factor influencing quality and what’s just expensive for no particular reason

  • I read store bought “baby carrots” are merely large carrots manipulated to look like baby carrots. I wouldn’t be surprised if there was some disclosure on the package saying something to that effect.

  • hey kenji! i just wanted to thank you, man. im going through a very shitty moment in my life right now and watching your videos before going to sleep makes me stop overthinking and i can actually sleep, which is a huge deal for me. so yeah, thanks for sharing your recipes with us so generously. hugs from uruguay!

  • James, the youtube algorithm has been very good to you. I have watched about 10 of your videos (and enjoyed them all) before I realized I wasn’t subscribed. They just kept popping up on my recommended. I appreciate that you don’t beg for likes/subscribes, you just do what you love and add a little commentary there (or maybe you’re not doing anything different, maybe you talk with no camera hah). Thank you!

  • I believe that cutting style used on the carrots is called “rangiri” in Japanese cuisine, and is used for the same reason as here promotes faster cooking through larger surface area.

  • The carrot cut is called rangiri in japan not sure if its a japanese technique or cut but it exists in Japan and we use it often with vegetables that are “carrot-shaped”:) (i love you kenji!!)

  • I love this, but if I were to make it, I would use spring onions instead of leeks, and would just not use peas all together lol but that’s just me! Looks soooooo good though!

  • Morel mushrooms have been cultivated for 30 years or so. I think it’s not easy, but the mushroom is so desirable that there must have been a great incentive to figure out how. You can google it and see. Science “Morels have been grown indoors in controlled environments since Ower published his results in 1982 and the complete life-cycle has been described by Volk and Leonard in 1990.” However, practical “You are better off spending your money for a trip out to California or Montana or Illinois and foraging them in the wild then trying to cultivate them.” Some people suggest activating the spores and then spreading them outdoors in a suitable place. You have to live in the right part of the country for that. Thanks to Kenji for making me research that!

  • Once when I was a kid the first time I tried I was scared of the oil so I literally threw in the food and the hot oil splashed on my face, almost into my eye. I had scars around my eyes for quite a while after that. So yes, when you are working with oil, ask yourself if you want oil on your hand or on your face

  • I think we have all done silly things like the chicken stock or shrimp. I have been known to crack an egg into the garbage can and throw the shell into the pan. I have done it way more often than I would like to admit. Also definitely done the chicken stock strainer thing on more than one occasion

  • If you can lean you can clean is nothing. One time a boss said “You got time to scratch your ass, you got time to cut the meat” to me.

  • Been binging your shows lately and jeez you got some great, life-changing info! I’m only maybe 7 episodes in and I’ve already learned so much. I can’t imagine what else Ive yet to learn.

  • Major respect to you for maintaining your daughter’s privacy. That is a hugely responsible decision that many folks who have an online presence tend to not think about, so good on you. As always, this video and recipe are phenomenal! All of why I subbed to you!

  • Fabulous video, Thomas! Your best yet! Please do more about selecting produce and also about storing produce. Love your series. Hello from Canada!

  • Only commenting because I didn’t see it from a quick scan below, but that “Faux tournée” cut Kenji mentioned is actually a common way of preparing cylindrical vegetables they teach kids in Japan during Home Ec! It’s called a “Rangiri” cut (乱切り), and it’s designed to make cylinders into consistently-shaped wedges that sit more easily in a pair of chopsticks.

  • Hey Kenji, have you thought about doing a kitchen utensil tutorial? The must have items, or things you use the most? Would also love a knife video on how to buy good knives and what brands or types to look out for!

  • lol one of the sous chefs at the restaurant i work at was a total hardass until he had a daughter! now he’s one of the nicest people i work with, apart for some good-natured ribbing. i tell all the new servers they’re lucky they didn’t know him back then ��

  • My only complaints are him showing the food before he even starts cooking and the chewing sounds, great channel these aren’t suggestions for you to do these are just what i personally dont like, i love you and your channel.

  • You treat your cooks with respect to their dignity. I wish I had worked for a chef like you back in the day. I would probably still be cooking professionally otherwise.

  • You always have such nice storys to tell during the clip. And also you learn alot by watching your videos. Thumbs up and cheers from Sweden!

  • 1. I need more details on this technique where he adds the butter to the sauce… I always split mine 2. I’m always torn when he roasts Ramsey… I’m sure he really was terrible to work for, but I can’t lie… I really do love his content �� I’m sure I’ll get blasted for that

  • HAHAHA I did that too with chicken stock when i was an apprentice chef, i was so devastated luckily my chef at the time was able to see the funny side which made it better!

  • I’ve been cooking my chicken to 152 or so for years. People always ask how I get my chicken so juicy. I’ve never been brave enough to go down to 146 like Kenji does here though.

  • These videos are absolutely fantastic Kenji! I already love to cook, but these videos are making me more adventurous in terms of what I can tackle!

  • Are there a big difference between snap peas and snow peas? I’ve never been a big veggie eater. Probably should as I’m getting older, lol. BTW, just looked up the restaurant. Beautiful architecture.

  • Now I’m really wanting fresh peas, lettuce, and other veggies. In the growing season where I live, I will see these vegetables in early to mid-June in my CSA.

  • Would’ve been an interesting turn of events, visually stunning if you will, if Mia shoved that talking heads face into the boiling grease pan.
    “Now you’re cooking… carrots???”