Shadowing Practice: Summer Garden Tour & Surprising July Harvest: After the Storm ⚡️ - Learn English Speaking with Video

Goodness.

Yay!

This is definitely making me happier.

All of this is what we've been waiting on.

Well, guys, I think it's safe to say that I officially know what it's like to be a farmer.

um so much respect for people who grow food

here's peach the storm

that came through yesterday uh really really did a number on the garden you guys

and the garden was it was at its peak it was

thriving now it just looks like a complete wreck we stayed up past dark tying up some corn

and peppers and everything that we could

but you know i think i'm just gonna have to face reality

that our harvest is going to be a lot smaller than

i was hoping we're just gonna make the best of what we have

and be grateful

and use every bit of what we have this is the

reality of trying to grow your own food you can't control the weather well at least we can't all right

so let's head into the garden and see what we can salvage and harvest today.

Here he comes!

The star of the show, Mr. Peach!

Yes!

All these marigold stems were broken off from several plants in there

that were some of my favorite plants in the whole garden.

They were like marigold bushes and I'm trying to

revive them in here and then andy and i are gonna find somewhere to try to plant them

see

if they might bounce back to life you ready to head

in i'm ready all right let's go let's go get some

food okay all right we're gonna start with tomatoes we've been getting a couple tomatoes

but you guys we've been trying to let what's on here ripen up

so that we could do a big harvest and hopefully preserve some.

That's a gorgeous Amish paste tomato, but it is split, which is okay.

Getting to this because of all the chicken madness, but I didn't know that they would be this big

if these plants are gonna still be alive to ripen up all these green tomatoes that we still have.

You guys can see how much of a jungly, tangled mess this is, and the storm did not help.

So these Amish paste tomatoes are really good for tomato sauce, obviously tomato paste.

They've got a distinct look to them.

Yeah, they do.

That's why I've got my overalls on, because I knew I would have to be getting down here.

Goodness.

That looks perfect.

Yay!

There is some light.

so all the ones i've been picking

so far have been really red i'm gonna go ahead

and pick these that are almost all the way red just let them finish ripening inside

that way we can get some of the weight off of

these plants since they are kind of struggling right now look at that giant ugly tomato.

This is quite the contrast from this time yesterday.

So this side of this row is just about finished with all the super ripe or almost ripe tomatoes.

As you can see there are still a ton of them on there.

Look at this!

What the heck is that little dangle?

Look at

that little thing it's the angle of the dangle yeah we have a whole nother two rows of plants

so y'all can see right here from

that storm yesterday all of these were standing upright

and this is our walk main walking path here and all of these snapped off and they've got massive tomatoes on there

Look at those.

These are the Cherokee purples.

Gorgeous.

Those won't make it through the day.

No. Oh my gosh.

All right, so here's a huge cluster of cherries.

Well, honestly, I wouldn't even consider these cherries.

These are almost like those little Romas on the vine, which are so delicious.

That's pretty sweet.

You could just clip the whole thing.

And then I've been so excited.

never grown.

Look how pretty.

Look at that yellow beefsteak tomato you guys.

We are going to try this for the first time but it is beautiful.

That's pretty.

Your straw little nest worked great so they didn't rot or anything being on the ground.

so we're out here trying to get the tomatoes you guys

and a huge gust of at least 45 miles an hour

just blew through the garden again of course the other way

this is some crazy weather it is some crazy weather all right y'all

so come over here so our plan was to try to go through here

and get the tomatoes that are ripe

but i think the best thing we can do is try to stand these back up

so we can actually see what we're doing they're all just laying on top of each other

so we're gonna go get some paracord

and make a couple of wraps around these t-poles and yeah see

if that helps yeah because we can't even walk down our path anymore

or anything see anything so like it's it's literally flat yeah these are gorgeous

and it's kind of helping with the current state of the garden

when you still get to see this beautiful harvest come out of a terrible situation.

Hopefully our plants will survive so that we can have two

or three more harvests like this because we're going to need it.

We're going to try to preserve as much food as possible.

So our peppers, half of them are ready right now, our Sargentos and our banana peppers.

So this is what we're looking for right here with the Sargentos.

One of our plants kicked the bucket here

and then a whole other plant had a bunch of peppers fly off of them last night.

And Andy just made a good point

that us harvesting a lot of these peppers off of there is going to help with the weight when the wind blows.

But we staked these up last night and tied these up.

100

They were completely laying flat. but

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if they can bounce back we've got tons more blooms all

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over these plants sargentos they're really really pretty peppers what are

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these these are the green well though they're like sweet goddess peppers

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but it's just what is that name for banana pepper we've been waiting goodness is.

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It's like having to do a jigsaw to get them out of there.

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Look at these.

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Oh my gosh.

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That's 12 inches long.

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Cucumbers.

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Cucumbers are next.

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Cucumbers are next.

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Look at these, you guys.

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I cannot believe that.

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Whoa.

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Can you imagine some pickled banana peppers on a chicken billy from our chicken.

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I know.

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I still have no appetite for chickens.

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I know, me either.

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This is definitely making me happier.

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All right, cucumbers.

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Yay.

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Last year, we let our cucumber plants go out of control, and then our cucumbers got like this big and they were no good

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so I'm really really proud of us for staying on top of it this year

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and harvesting them when they're this perfect size this one's getting pretty big

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but it's still all green mostly there's got to be more ways to use your cucumbers

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and preserve them

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so let us know in the comments please give us some

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ideas it's a nice little first haul nice little first haul for the cucumbers

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and these haven't even been out here that long but imagine that squash bug

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we need another basket but you guys we've got some green beans that are ready these are

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can't even remember what i planted oh vortex beans and they get about 12 inches long

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which i think they're about there we've got all these on this side too We don't have a ton of beans yet,

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but we're going to go ahead and harvest what's here so that it will encourage them to keep producing.

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And these really are like at their peak.

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These are gorgeous.

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Those look perfect.

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And I picked these, this variety.

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Never grown these before, but I like how you can cut them

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and probably get like four pieces of green beans for canned green beans.

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so I think those are going to be great

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better harvest what we can before it gets ripped

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yeah ripped out of the ground we just we just ate one raw

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and you guys it's actually really good it's sweet we've been dying for some greens

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and some vegetables since you can't really eat salad

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or vegetables in the grocery store right now

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so we're really excited about this here's our little green bean haul for now

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we're gonna need a lot more yep that's gonna be dinner for tonight what this the green beans

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all right let's go babe let's see your haul okay guys

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so here is our official first garden haul with different varieties

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so far we have had mishap with our onions

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but we did get some and i still have to preserve those

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and then we've harvested our yellow yukon gold potatoes but other than

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that all of this is what we've been waiting on tomatoes cucumbers green beans

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and peppers there's still a lot to come fingers crossed as

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long as the good lord allows us to harvest what's left out there

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and no more tornadoes or anything come

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and hit the garden really i'm happy about this harvest

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but as you guys know just like with hunting I feel like this year with us trying to preserve

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and grow our own food I'm realizing now

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that the actual work comes after you harvest where you have to do the preservation

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and figure out what to do with it all to make it last throughout the upcoming year.

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We're gonna need a lot more for that to happen

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but this is our first year and we're learning so I'm happy with what we're getting so far.

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These over here still need to ripen up a little bit

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so I'm gonna just hold off on those

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and then these heirlooms right here these are great

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and ready to be cored

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and then these are the Amish paste tomatoes here some of them are split as you can see

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but we're just gonna cut that right off

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and then we've also got some little Roma tomatoes

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and some Cherokee purple cherry tomatoes this pile over here is for us to enjoy

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and get our fill of fresh tomatoes while the getting is good.

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This right here is all that we're really working with right now.

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These two are for the chickies.

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What do you got going on?

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This tedious task here.

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Peeling onions.

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It seems like if you just grab it up here and then pull it down.

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You lose a lot?

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It peels better.

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Oh.

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This was our onion harvest that you guys if you missed that video could go watch it.

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We didn't get as many onions as we were hoping for

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but we've got a mix of the red and the yellow Pattersons in there.

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Over on my little station over here is I'm just coring,

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taking out the little core of the tomato and I'm going to be putting them in one of these little pans.

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You could use a cookie sheet.

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I kind I feel like this might work better to help the Amish paste tomatoes stand upright

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because they really don't want to sit upright.

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Then these will just go straight into the freezer.

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If you do want to preserve a lot of stuff using the freezer, it is definitely a lot easier,

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but you're depending on having electricity, freezer space.

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Which we found out the hard way.

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Yeah.

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It's not if it goes out, it's when.

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Yeah and you've got to be prepared.

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So the goal this year is to try to preserve as

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much food as possible pantry shelf stable instead of just everything frozen.

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These will be turned into pasta sauce,

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salsas, and stuff like that for easy meals and long-term storage.

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I want to be transparent that we're trying our best with everything, whether it's gardening, raising meat chickens, all of this stuff we're learning.

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So there's plenty of other channels that you guys could watch to learn tutorial-wise how to,

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but we appreciate you guys watching us just kind of following along our journey,

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not necessarily to learn something maybe you can learn from our mistakes

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and as we learn I would lay my head down at the evening's end

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dream about a love song

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So this is a basket of tomatoes

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that we're just going to save for us to eat right now fresh

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because what is the point in growing all of this if we don't get to enjoy it before we preserve it?

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And then these right here, this whole basket, they're not quite ripe yet

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so I'm going to give them just a few more days to ripen up

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and then I'm going to do the same process with these.

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that's okay you can just cut that off

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all right now into the kitchen to do some dicing

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and freezing hopefully this is all worth it these are some

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gorgeous onions i don't know why i was underestimating the potency before i started cutting

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but they are making me cry like crazy my nose is running these are some potent yellow onions

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all right you guys uh after crying for about 20 minutes I got all of the yellow onions

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chopped up I just did a rough chop and some of the ones

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that were more like a pearl onion size I just kept them whole

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or I just cut them in half

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so those will be really good for like roasting and everything like

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that but yeah we're gonna freeze this for at least overnight

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and then we'll come back

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and bag them up into little recipe sized vacuum sealed packs

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some room in this freezer it's a crazy time of year

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yellow onions are officially almost done obviously i still have the red onions to preserve

228

but i'm gonna take a little break

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and um yeah i just want to say that i'm really thankful

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and grateful that even though we didn't get the onion harvest

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that i was hoping forward to have a bunch of beautiful big jumbo storage onions.

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We're making the most of what we got

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and I'm actually pretty surprised with how much we were able to harvest there

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and I'm already thinking of so many meals

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that I can use them in and it's going to make my life a lot easier.

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I'm not going to have to chop any onions for a while. So, win!

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Not much writing love songs Hell, I never even tried

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With a thousand things gone wrong

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Here's one thing that is right I run back to you And you come back to me

240

again.

241

Wildfires burning and they're packing up for war Seems like nobody's learning

242

from the ones who came before But I run back to you And you come back to me again

243

Love before the sunrise On another working day It is pretty crazy to believe that just a few days ago,

244

Andy and I thought that we were not going to harvest anything from the garden.

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And it is amazing the resilience of these plants.

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We did tie up a bunch of stuff and it has bounced back.

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That was a real fear that we had.

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and we went through the garden

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and worked into the night trying it worked into the night staking the corn up the peppers

250

and everything is coming back to life it's honestly amazing to

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see the resilience of nature i'd say 80 percent of the corn is standing back up

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and you guys we did tie it

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but a lot of it just came back up on its own this is just the kind of person

254

that i am but I think

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that there's a deeper message there with seeing the corn

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and all of the plants just laying flat on the ground in the garden.

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Mother nature and honestly our faith in God is so directly tied together.

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It's a miraculous

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and a beautiful thing to see how things can have new life again after a disaster or a terrible storm.

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I think you guys get what I'm saying that I'm not the best at explaining it.

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Our biggest harvest is definitely still to come.

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Let's go into the kitchen so you guys can see what we still have left to preserve.

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We're already starting to be able to save some stuff for meals for over the winter

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and I just think it's really cool.

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Again this is our first year trying to grow as much food

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and be self-sufficient as much as possible with the our chickens, our deer meat that we've always done, and now growing our own food.

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But this whole thing is a learning experience.

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And yeah, I feel like for me, the fun part is planning and planting the stuff and seeing it grow.

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And I do get pretty overwhelmed with the preservation part of it, just because I don't have a lot of experience with it.

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Kitchen is kind of a mess right now because I've got some plants right here that I'm trying to save, some pepper plants and some marigolds.

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I've also got over here this whole bowl of cucumbers still.

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All of these Sargento peppers, banana peppers.

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We're definitely going to be doing some pickled sandwich style, deli style banana peppers.

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and then for these I want to roast them

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and then slice them up and freeze them and then obviously cucumbers we're going to be doing some pickles.

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We've also got these tomatoes left just to snack on.

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Showed you guys how I was saving these to let ripen a little bit more

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and they are perfect and ready so I've got to do that today as well.

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So yeah that's that's just something about growing your own food

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or homesteading that I didn't really realize was that to fill your pantry and your freezer, it's an extended process.

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It's not like everything comes at once

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and you know once you plant the seeds

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and once you see everything growing you're done

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because the real work actually begins when you have to start preserving your food and it all comes in waves.

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So trying to navigate how to make it like how to

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be able to get the most harvest preserved without spending days and days

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and days on end that's been um kind of the learning

288

curve for me especially with not knowing I mean I don't know a ton about canning

289

or pressure canning um but I just know

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that I do not want to freeze everything

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because I don't want to rely on having everything in the freezer because we have had a nightmare with freezers before.

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So let me just show you though what I do have in the freezer right now.

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Just from the little onion harvest that we had, I chopped up all the yellow onions

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and we froze them into these individual packs

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so I won't have to be chopping onions for a very long time for meals for over the winter

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which I think is amazing.

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We've got all of our tomato bags filling up.

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I'm just separating them into like the different varieties so these are the Amish paste.

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We still have a lot more over there that I gotta do today

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um and these are the romas and the cherries

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and these are what i call ugly tomatoes but heirlooms but

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so i'm stockpiling them

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and these bags will be full in no time hopefully multiple bags of each variety

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and then i can have a plan for all the different stuff

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that i want to can and preserve

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But I just think this is the coolest thing ever

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because it gives you time and it makes it so that when you do can, you're not doing it like 10 different times.

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You can can when you have enough and then hopefully have a little canning party or something.

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And these skins on the tomatoes will just come right off after they're thawed.

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So it kind of skips the whole blanching

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or boiling process whole thing has just been a learning experience for us

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and we're just grateful for what we are getting and it still feels good to be able to harvest our own food,

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preserve it, and there's just like having that security of number one, knowing where our food comes from,

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but number two, having it and supplying it ourselves is a really good feeling.

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So long story short is that we are grateful for what we're harvesting even

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if it is smaller on some scale

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and it's teaching us to make the most of what we have which is something that pertains to life in general.

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Yeah I got a new appreciation for where my food comes

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from we're super thankful for what we've what we've gotten to harvest

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so far I know I am um on another note y'all

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let us know what you want to see down in the

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comments I'm sure a lot of people are going to say some adventures

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and some fishing

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and trust me we are dying as well um I don't think I've been fishing all year

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so very sad but that's coming soon it has to

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or else we're just gonna lose our minds beyond

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that what else do you guys want to see us do

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over here on the homestead you know i could i could

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make videos where we're showing how we're going to preserve all this food

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but y'all just let let us know what you want to see

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obviously we have hunting season coming up very soon

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and a lot of fun winter fall projects that are more outdoor related

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but right now is like full focus on garden and food preservation

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so I just I know it can get like repetitive

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or boring especially since there's so many other channels

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that you can watch to learn how to do this stuff

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but we are kind of showing you us learning how like

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beginner learning how to do this so it's just a different perspective

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but I just thought I would ask what you guys would

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want to see us do over here on the homestead also

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if you guys haven't checked out our farmhouse kitchen opening day

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seasoning you need to go get yourself some it is delicious

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on any cut of meat veggies a lot of people say

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they put it on eggs it is a great all-purpose blend and we absolutely poured our heart and soul into this blend.

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It's all natural, clean ingredients.

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We wanted to create a seasoning that reminded us of the farm

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and all of the traditions that come along with being here, specifically with hunting and that magical feeling of opening day.

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We tried to put that feeling into this bottle

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and we hope you guys love it

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so check it out we'll leave the link down below in

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the description love you guys we'll see you in the next one

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What is the Shadowing Technique?

Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.

Shadowing technique: read the full step-by-step guide →

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About This Lesson

Key Vocabulary & Phrases

Practice Tips: Master the Shadowing Technique

What is the Shadowing Technique?