Guess who’s on YouTube now?

Guess who’s on YouTube now? Episode 1: A Citrus Lover’s Dream: Harvesting & Cooking from My Urban Farm Mon, 13 Jan 2025 17:48:44 GMT https://carmeninthegarden.substack.com/p/guess-whos-on-youtube-now I want to begin this newsletter with a heavy heart, as we witness the devastating destruction caused by the wildfires across Los Angeles. Thankfully, my family and I are safe. However, many of our closest friends have lost everything, and the road to rebuilding the communities affected will be long and filled with challenges.

The Pacific Palisades is more than just a place to us; it’s home. Our family’s winery, Pali Wine Co., is named after this unique and special community. We stand with our fellow Angelenos, and with people from all corners of the world, as we begin to navigate the road ahead. As a family and company, we are committed to helping in any way we can, and we will continue to share ways we plan to provide support to those who are in need during this difficult time. Our Anaheim, San Diego and Santa Barbara Pali Wine Co. locations are currently accepting food bank locations. You can find more information here.

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The following newsletter was written and the YouTube video was filmed and edited prior to the Los Angeles wildfires: One of my biggest dreams for 2025 has been to find new ways for us to connect around all things gardening, seasonal eating, and beyond. After all, new hobbies and cooking adventures are so much more meaningful when shared with a like-minded community! My goal has never been to disappear into the wild and garden alone—I live right here in the heart of Los Angeles, and I absolutely love being surrounded by people. But I’ll admit, social media can feel isolating if we let it, which is why I’ve made it a priority to keep building our little corner of the internet into something vibrant and interactive.

You’ve already seen this mission come to life here on Substack in the form of our workshops. Today, I’m thrilled to announce the next big step: my brand-new YouTube channel, Carmen in the Garden , where I’ll be sharing long-form videos on gardening tutorials, a glimpse into my urban farm, and how these fresh harvests inspire my kitchen creations.

In the first episode, I’m taking you along for:

A massive citrus and avocado harvest, plus the varieties I’m growing

How I prepare my raised beds for new plantings

A winter citrus themed dinner (recipes below):

Orange and Olive Braised Lamb Shoulder

Lime Couscous with Crisped Shallots, Spiced Olive Oil

Herby Yogurt Sauce

Blood Orange Fennel Salad

It would mean the world to me if you’d consider subscribing. By joining, you’re helping grow this community, and I can’t wait to spend more time gardening, cooking, and learning with you.

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Recipes Orange and Olive Braised Lamb Shoulder Servings: A 3–4 pound leg of lamb will typically serve about 6 to 8 people, depending on portion sizes and what sides you plan to serve alongside it. If you have heartier eaters or want leftovers, plan on the lower end of that range; if you’re pairing it with several side dishes, you can stretch it to the higher end.

Ingredients: 1 leg of lamb (about 3-4 lbs), bone-in

2 tablespoons neutral oil

Salt and pepper, to taste

1 large onion, chopped

3 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

2 bay leaves

Pinch of saffron

Zest and juice of 2 oranges

1-2 oranges, sliced into rounds (for braising)

1/2 cup green olives (pitted)

4 cups chicken or vegetable stock (or water, enough to cover the lamb completely)

1/2 cup fresh cilantro or parsley, chopped (for garnish)

1-2 tablespoons extra virgin olive oil (for drizzling, optional)

Instructions: Sear the Leg of Lamb :

Preheat the oven to 325°F (163°C).

In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat. Season the leg of lamb generously with salt and pepper.

Once the oil is hot, add the leg of lamb and sear on all sides until browned, about 4-5 minutes per side. Remove the lamb from the pot and set aside.

Prepare the Tagine Base :

In the same pot, add the chopped onion and cook over medium heat until softened and translucent, about 5-6 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.

Stir in the cumin, coriander, cinnamon, turmeric, ginger, and saffron. Let the spices toast for about 1 minute to release their aromas.

Add the Liquids and Orange Slices :

Pour in the juice and zest of 2 oranges, followed by the orange slices, olives, stock (and/or water), and bay leaves). Stir to combine. Add salt and pepper to taste.

Return the seared leg of lamb to the pot, ensuring it's mostly submerged in the liquid. Cover the pot with a lid or foil, and transfer it to the preheated oven.

Braised Cooking :

Braise the lamb in the oven for about 2.5-3 hours or until the meat is fork-tender and easily pulls away from the bone.

Finish the Dish :

Once the lamb is tender, remove the pot from the oven. Transfer the leg of lamb to a cutting board and let it rest for 10 minutes before cutting into chunks.

Garnish with fresh cilantro or parsley, orange slices, and olives from the braise.

Herby Yogurt Sauce Ingredients: 1 cup plain Greek yogurt

1 tablespoon fresh mint, finely chopped

1 tablespoon fresh cilantro, finely chopped

1 garlic clove, grated

Juice and zest of 1/2 lemon

Salt and pepper, to taste

Instructions: In a small bowl, combine the Greek yogurt, chopped mint, chopped cilantro, garlic, and lemon juice. Stir until well combined, then season with salt and pepper to taste.

Lime Couscous with Crisped Shallots, Spiced Olive Oil Ingredients: 1 cup couscous

1 tablespoon olive oil (for the couscous)

¼ cup olive oil (for crisping shallots/garlic)

1 shallot super thinly sliced

Zest of 1 lime

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon smoked paprika

Flaky sea salt, to taste

Juice of 1/2 lime

Fresh parsley, chopped (for garnish)

Instructions: 1. Crisp the Shallots (or Garlic) and Lime Zest :

In a skillet, heat ¼ cup of olive oil over medium heat. Add the thinly sliced shallot (or garlic) and cook for 2-3 minutes until softened.

Add the lime zest, followed by the cumin, coriander, smoked paprika, and a generous pinch of flaky sea salt. Continue cooking for 3-5 minutes, stirring occasionally, until the shallots are golden and crispy. Be careful not to burn them. Remove from heat once crispy and set aside.

1. Cook the Couscous :

In a medium saucepan, bring 1 cup of vegetable or chicken broth (or water) to a boil. Add a pinch of salt.

Stir in the couscous, then cover and remove from heat. Let it sit for 10-15 minutes to steam and absorb the liquid.

Fluff the couscous with a fork to separate the grains.

1. Assemble the Couscous :

Transfer the couscous to a serving dish. Drizzle the spiced olive oil with crispy shallots over the couscous, then stir in the lime juice.

Add freshly chopped parsley and toss gently to combine.

Taste and adjust seasoning with more salt if needed.

Blood Orange Fennel Salad Ingredients: 2 blood oranges

1 fennel bulb

1 tablespoon good extra virgin olive oil

1 teaspoon white wine vinegar

1 teaspoon honey

Salt and freshly ground black pepper, to taste

A pinch of red chili flakes

Fresh fennel fronds or dill, for garnish

1/4 cup toasted sliced almonds

A few fresh mint leaves, roughly chopped

Instructions: Prepare the Blood Oranges :

Peel the blood oranges using a sharp knife, removing all the pith. Cut the oranges into thin slices or segments, discarding any seeds. Collect any juice that escapes to use in the dressing later.

Slice the Fennel :

Trim the fennel bulb, removing any tough outer layers. Slice the fennel bulb very thinly using a mandoline or sharp knife. Aim for paper-thin slices.

Make the Dressing :

In a small bowl, whisk together the olive oil, white wine vinegar, honey, red pepper flakes, and a pinch of salt and pepper. Add a few teaspoons of the blood orange juice you collected earlier and whisk again to combine. Taste the dressing and adjust the sweetness, acidity, or seasoning if necessary.

Garnish and Serve :

Place the blood orange slices over the fennel.

Drizzle the prepared dressing evenly over the fennel, and orange slices.

Garnish with fresh fennel fronds or dill and toasted almonds.

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