The Last Days of Summer in the Countryside | Fig Jam, Dinner with Guests & Saving Seeds

The last days of summer in the countryside begin with a peaceful breakfast and end around a softly lit garden table. In this silent vlog, I make a quinoa salad, yeasted crepes, baby fig jam and an eggplant dinner, save bean seeds for next year, and share an evening meal with our guests. This week brought us a frightening moment when Chiko was stung by a scorpion. After a few difficult days, he is thankfully feeling very well again. Watching him happily run and play outside made this quiet summer day even more precious. As the summer garden slowly comes to an end, we collect the beans left on the vines for seed, preserve tiny green figs, prepare dinner together and welcome the evening beneath the garden lights. Thank you for sharing this peaceful day with me. 🤍 CHAPTERS 00:00 Morning Light in the Countryside 00:30 Quinoa Salad Breakfast 03:30 Homemade Yeasted Crepes 08:10 Chiko and the Late Summer Garden 15:31 Baby Fig Jam 20:30 Eggplant Dinner 22:09 Cucumber and Yogurt Dip 23:43 Countryside Dinner with Guests 🥞 YEASTED CREPES Ingredients: • 1 cup (200 ml) lukewarm milk • 2 cups (400 ml) lukewarm water • 1 egg • 2½–3 cups all-purpose flour • 1 packet (about 10 g) instant yeast or ½ packet (about 20 g) fresh yeast • 1 teaspoon salt • 2 teaspoons granulated sugar • About 1 tablespoon margarine or butter Method: 1. Mix the lukewarm milk, sugar and yeast. Leave for 10 minutes so the yeast can activate and the sugar can dissolve. 2. Add the water, salt and egg, then whisk well. 3. Gradually add the flour while continuing to whisk. 4. When the batter is smooth and slightly thinner than cake batter, cover it and leave it to rise for approximately 30 minutes. 5. Heat a pan thoroughly and grease it lightly with margarine or butter. 6. Pour one ladle of batter into the pan and cook on both sides. 7. Brush each cooked crepe with butter. 8. Continue until all the batter is finished. 🍈 BABY GREEN FIG JAM Ingredients: • 1 kg small unripe green figs • 1 kg granulated sugar • 4 cups (800 ml) water • Juice of ½ lemon Method: 1. Wear gloves while preparing the unripe figs, as their milky sap may irritate the skin. 2. Trim the stems, peel the figs and wash them thoroughly. 3. Place the figs in a pot, cover them with water and boil for approximately 15 minutes, until slightly tender. 4. Drain and rinse them with cold water, then place them in a bowl of ice-cold water. 5. Once cool, gently squeeze each fig without damaging its shape. Rinse and squeeze them two or three more times to remove their bitter liquid. 6. Place the sugar and 4 cups of water in a clean pot. Bring to a boil and cook until the sugar has completely dissolved. 7. Add the figs and simmer gently for approximately 20–25 minutes, until the syrup begins to thicken. 8. Add the lemon juice and simmer for another 5 minutes. 9. Transfer the jam into clean, sterilized jars. The syrup will continue to thicken as it cools. 🎵 MUSIC The music in this video is licensed through Epidemic Sound. Explore Epidemic Sound here: https://share.epidemicsound.com/bige26 This is an affiliate link. If you subscribe through it, I may earn a commission at no additional cost to you. 📩 CONTACT For business inquiries and collaborations: [email protected] #slowliving #silentvlog #countrysidelife