 should be live. Pop up the jets. Nice. Hi everyone, this is Chico. Hope you're doing well. Oh we got the Sun hitting the camera now. I need to cover that up. I'm gonna do a little adjustment. Ding, bobber, how are you doing? When I was setting this up, the camera was better. The Sun wasn't hitting it but it is hitting it now. So I'm gonna try to adjust that. It's coming around the corner. So let's do this. I'm gonna set up a little barricade here. So the Sun doesn't bother us. I'll be right back gang. Okay, I'll be right back. Elder God. Nate, how are you guys doing? This should work. This should work. There we go. Nice. Elder God is live. We're getting into what do you call it, rush hour kicking in. So we might be getting a little bit of sound of cars. That's better I think. Sorry about the particle board wall there. I'll move the camera over so we don't see that. Get a better angle of the thing. Hope you guys are doing well. I just wanted to do a little quick live stream in our patio to what do you call it? To harvest some goodies. I was gonna come out here. This is our mint but I have a whole bunch of other things that are like ready to harvest. Like check this out. I'm gonna dip here. Let me do a little motion. Uncharted days. How are you doing? Like we got some salad greens. This is mustard greens. We got lettuce. I want to harvest. Can you see my rota? I just went. What else we got? I got some Italian parsley. I want to harvest. Okay we got our strawberries here. There's no strawberries. We already ate a whole bunch. We got this guy is... What is this guy? This guy is... Should I give you a list of the things that we're growing? Slickmick. How are you doing? Slickmick is back here to support my man Chicho. Awesome. Fun. Padre, Padre, Padre. How's life? Chicho looks like a beautiful morning there. I'm at work but I got you playing in the background for the good vibes. Awesome. Awesome. Good morning. Good morning by the way. Good morning. R33N day. Where are you from sir? I'm in Canada. West coast of Canada. Should I let you know before we start harvesting? I want to give you the names of things that we're growing here right now. Good to see you again. Blood axe. How are you doing? I'm doing good. Thank you very much. Sure. Let's do that. Okay check. This is some of the stuff that we're growing right now. I went through yesterday but we got more stuff. There's you know we got grapes here. Here's like our grape vines coming in from the top. Right. Here's the things that we got growing this season in our patio. Right. We got rosemary. We got yarrow. We got St. John's wort. We got nasturgeon. Okay. This is the nasturgeon stuff. There's three of them here. You can eat the leaves and the flowers are very tasty. Okay. We have mint. We got fennel. We got marigold. We got huckle suckle. We got cucumber. We got two different types of cucumber. Just regular cucumbers and watermelon cucumbers. We have hyssop. We got parsley. We got butter lettuce. Good morning. Gino, how are you doing? We put clover for nitrogen to give the plants huckle suckle. Put clover just in some of the pots to bring in nitrogen. So that's good. We have green onions. We got sunflower. We got dill. We got chard. We got strawberry. We got parsley. We got mustard greens. We got stevia. We got basil and zucchini. Okay. So that's some of the stuff we're growing. We also have black currant. We have raspberry. I have dutura growing that I grew from seeds. How many years ago? Over this dutura plant that I have, probably around 18 years ago, I grew from seeds. Awesome. Goes with me everywhere. We have tons of tomatoes. We got obviously J and stuff. X. How are you doing? Zucchini for sure. Namaste, Dr. P. How are you doing? So awesome. Yeah, it's so lush and green in our patio right now. This is the best setup we've had so far. I spent like a good week just cleaning everything, laying everything down, and just organizing everything. So very happy to have it to the state where now you can start harvesting and enjoying and whatnot. Happy 16-16-24 of one in the Eurozone. Oh, where's my 420 puffer? Listen, gang, I'm going to start harvesting some herbs and stuff. I just wanted to do this as a live stream just to show you the whole cycle because I've been showing you a lot of my greens and herbs and stuff like this and showing you some of the patio we've done here, showing you some of the cooking streams we've done with food that we've harvested here. May it be picking fruit or just getting some of the grapes. So the grape vines are amazing right now. We've got a great canopy going and we have grapes hanging. I'll show you guys this when we start harvesting the grapes. They're not ready for harvesting yet. So I just wanted to show you guys the full cycle that is really worthwhile growing your own food. Not only does it calm you down, just bring you peace. Really, plants are amazing. Gang, if I can recommend something, start getting a green thumb. I didn't have a green thumb until like 20 years ago when I started growing some other herbs. All right, Baked, how are you doing? How did you learn how to do this? I learned it. Here, I'll give you the lowdown. I'll just let you know this. Okay, I learned how to grow plants, have a relationship with plants by growing salvia divinorum 20 years ago. And if anybody's grown salvia divinorum, you know it's one of the hardest plants to keep happy to grow. The first batches of stuff, and it was legal back then, right 20 years ago, the first batch of salvia divinorum we got, they all died. Like, we have 30 cuttings, and they all died within a week. I was like, oh my god, the second batch didn't do well. The third batch, and slowly over a year, I learned how to grow plants. I built up a relationship with salvia divinorum, and all of a sudden, I could grow anything, almost anything, right? It just gave me an introduction to the realm of enthusions to a level that I'd never encountered before, right? And then I realized I grew a relationship with food that I realized I had to eat healthier and whatnot, and hence, just got into growing food. Nicholas, how are you doing? How's life, brother? Hope the UK is treating you well. We haven't seen you for a while. I hope everything's okay. I hope you're doing well. Was I? How are you doing? My UK buddy Elder God says, Nicholas, love plants. I've actually just started over the past few weeks getting some herbs and salad going nice. Hello, Daniel Lucky. How are you doing? An angered. My buddy gave me some of his salvia he bought online because he doesn't know how to smoke it. Apparently my entry-level knowledge of cannabis means I'm a plant expert. Yeah, salvia, different game. An angered? It's a different game. It's... By the way, I plan on doing a series, starting a series on Chichou's salvia the venorum Chronicles at some point. Okay, I'm gonna let you guys know my experience with salvia the venorum and what I learned from it and all that jazz, but that's still a few steps away. Okay, that's still a few steps away. I need to grow the bitchute stuff and other platforms because I don't think this is gonna go on YouTube. I've been planning my wedding and working, but I'm glad to... Is this the wedding? Nicholas, wedding with the girl you met when you went on vacation when you broke up with the other girl and you were down and you met this girl? Is this wedding with her? Dude, if that's the case, fantastic. Blood acts. I found UK people to be friendly in general. Nice. An angered. Oh, I'm sure. I told them I have no clue. Nice. Last night was my first virtual concert. Chipticket. Lena Lavas. It was fantastic. Really thing, Robert. Awesome. Elder God. Can you link the word of plan? The word of plan? Salvia the venorum. Salvia the venorum. If that's what you mean. Elder God. Niki, what are you doing? The harder the task, the greater the lesson. I learned to play guitar on the highest steel string in the universe. Now I possess the strongest fingers in the world. Nice. Brando, what are you doing? That's her. Nicholas, that's her. Thanks for the advice at the time. Oh, Nicholas. Fantastic, man. I'm super happy for you, man. Congrats, congrats. Congrats, congrats. Yeah, Nicholas, I thought you stepped away for good as well, as Elder God says. I've been making a meditation track last night with atmospheric music and guided meditation. Nice, Brando. This is meditative. Awesome, Brando. Yeah, being with my plants is meditative for me. Really, it brings me peace. Never, never are you going to leave us. Awesome, Nicholas. Love to have you, man. Thank you, Robert. Cheecho, my friend, experienced ego death on the dollar store variant of Salvia. Though I know that's not what you meant by Salvia. Never knew that was a concept. Have to check it out. I learned to play guitar on my dad's 12 strings. I've been making a point to be in nature, go for night walks in a local park, letting my mind clear. Brando, fantastic, man. Nature is amazing. And I've done, I used to do over night walks around one of the rituals we used to have when I lived in Vancouver with friends, was I would take them on midnight walk in Stanley Park, consume entheogens and go for a walk. Nice. Gang, let's harvest some greens. I got some bowls here. You know what? What I'm going to do, I'm going to take down some mint right now, okay? I got some bowls here, okay? So I'm going to take down some mint. Now this thing's heavy. I'm not going to bring it closer, so I'm going to step back and harvest some mint. I hope you guys are having a good time. We're just going to chill with this and I'll show you guys some of the other greens that we're going to be harvesting, okay? Trusted scissors. We, we repotted this and it just went just exploded. By the way, gang, thank you for the follows. Thank you for the subs. Okay, we're giving the haircuts. Look at this, right? Like the smell is amazing. And every now and then you get weeds growing. You just take them out and dump them out, right? I'll clean this stuff later. Throw them there. How are you doing? I'm sorry if you already mentioned it. Is that peppermint? It's mint. This is mint. It's like mint. If you grow, grow herbs, mint loves the haircut, right? It's weed, right? So you trim it, it grows more, trim it, grows more. So that's a nice haircut, you know. And what I'm going to do is just going to give these guys a wash and let them dry. And like before, we've put out a couple of three, four mint videos where we hang the mint and dry the mint. These ones, some of these ones are, you know, they're small, right? So I'm just going to wash them. And another way that I dry mint, I give these guys a wash, rinse them, and then, you know, put them in a spinner and spin them. And then what I'm going to do, I'm going to lay out a cloth and just spread these over a cloth. So that's one way to dry mint as well. The longer ones I might hang, right? Because it's nice hanging as well. Okay, Eduardo, how are we doing? Hope you're doing well. Okay, that's the mint. Let's harvest some lettuce. Mojitos, mojitos. It's a Cuban drink, very delicious. Mojito with mint and sugar and rum, right? Hey there, eagle and cycling. How are you doing? Think you'll ever completely shave again? Yeah, at some point for sure. At some point for sure. You know what? I'm going to harvest mustard greens first, because it's close here. We've got three mustard green plants. Big bowl. I'm going to put the lettuce and the mustard greens in the same thing. Eating mint is said to relax oneself. It does. Look at this. And check this out. Like, this is fresh. Just, like, beautiful, right? Like, so, like, it's not thick. It's just, it was just generated, right? Amazing. Very yummy. Very yummy. And you brush it. Brush heaven. Mustard greens. I'm going to take these guys down, because check it out. These guys, they're already flowering, right? So I'm going to chop it down from the bottom and then take the mustard green leaves, right? And we just eat these, right? But I'm going to trim it down. Take it all the way down so it doesn't bolt, right? Because when it bolts, it becomes a little bit bitter, right? So I'm giving these guys a nice haircut. Oh, here's a spider. Come on, spider. I'm taking your home down. Sorry. Got to give them a haircut. And what I'm going to do with the excess is basically just, we're going to wash everything, right? And we're going to get a fair bit. So what I'm going to do is whatever we're not able to eat next, like, let's say within a week, I'm going to cut up in cuckoo style so I can, you know, have them really already broken down. And just put them in the freezer and whenever we want, we just make cuckoo. Here's the spider. Check them out. I'll put them back in the pot. Check this out. Here's a spider. Lots of spiders. Spiders are good, actually. Very good. Is it going to focus on the spider? I don't think so. Spider's too small. Okay, buddy. Back you go. Here, let's see. May toothpaste with Ben. Chicho, will you be harvesting any shrooms? No, I haven't planted any shrooms. My partner knows mushrooms better. Like, I don't know mushrooms. My partner knows some mushrooms that we sometimes harvest when we go for walks and stuff. And I have a friend that's making a growing a mushroom business on the east coast. So let's put this guy right here. Come back into the pot, buddy. Put this guy here. So nice haircut. See? Nice haircut. I'm going to do more of these guys. These flowers. These flowers you can eat as well, right? For sure, I'm going to cut these up for cuckoo later. This is a mustard greens. But the flower parts you can eat. Like, check this out. And the leaves are really good. It's like a salad. Very good. So far, this is what we got. Like, holy camolis on a patio. And we just went through like three, four pots, right? Pretty good. And you save yourself money, financial advice, grow food. We're going to do lettuce. Let's do some lettuce. How long will it take? These are seasonal, right? So these ones will grow back again maybe in a week. We can take some more because I didn't cut off everything. There's still a little bit left. So we can get another harvest just to eat some more salad. In a couple of weeks, it should grow more. The lettuce, we would have to do more planting of the lettuce. I'm going to show you the lettuce. Let me show you what we got. And we've got four of these pots. And so how are you doing this? Lettuce is very, it makes, it makes amazing salad about the harvesting between morning and p.m. I just like the morning because it's morning. But I think in the afternoon, they perk up a lot more. Which one do you think is better, Cheryl? Morning or p.m. or afternoon? What is the best time to harvest? I haven't looked too deep into it, actually. A Catholic traditionalist would know when the best time is. And Dr. P, would you know? Early after dark is the best time to harvest? Really? That's the best time to harvest. So I'm doing it exactly the wrong time. Early a.m., early a.m. Okay, awesome. We're doing it right. So that's what we got off this pot, right? This, this is butter lettuce. Brando, it is butter lettuce. Teens, greetings. Yeah, the photosynthesis has ended, has gone into dormancy throughout the night, has a cleaner taste. Awesome. Thank you, Dr. P, for letting us know. Not very old, God. Awesome. We might start getting some truck noises and stuff. They're doing construction around here. So I was trying to make sure we were able to do this before the construction started. Oh, I love the internet. This thing is amazing, this one. Add up because the sun was shining, right? Into the camera. Sorry about the noise gain. Here's another spider going, hey, what are you doing to my house? Sorry, buddy. I'm going to eat some of this today. Hey, chichu. We're going to have some math proofs. I'm watching you harvest. Pretty good day here in Norway. Awesome, awesome banana style. Let's harvest. Here's how much lettuce we got. Pretty sweet, pretty sweet. Like this. Where would you get this in a store, a grocery store? You wouldn't. You could go to farmers' markets and stuff, get this fresh, right? But it doesn't get any fresher than this, right? And this is, like, look at this. So good. Delicious. Super delicious. A couple of more things I want to harvest. I want to harvest some basil and a little bit of parsley we have. Italian parsley, okay. Here's Italian parsley. A little bit of leaf on there, right? Nice. Actually, I'm going to go get another bowl to put the hot parsley and basil in there. I'll be back very quickly. Add a little bit of more parsley to harvest. This guy's a heavy pot. Smells amazing. Really. We're going to harvest some, we have some chives here as well. But these aren't really ready to harvest. Green onions. Very good. Or chives. Green onions, chives. I'm not 100% sure on that. But some basil. Not too much basil. Because basil doesn't last as long as in, like, once harvested. You have to eat it sooner rather than later. It's the one that, one of the herbs that, what do you call it, dries up fast. It becomes black, basically. So we're going to harvest enough to be able to eat in the next two, three days. Smells amazing. Good idea, actually, Cheryl. So cut the basil, put it in a cup of water, and it'll keep for a while. That's a good idea. Basil, and you can make, what do you call it, what's that paste you make with basil? What's it called? Pistol. That's it, dragons. Chishol has got dark in chat, the human plant condition. Yeah, pesto. Pesto is fantastic. We make fresh pesto, actually. So good, so good. And pesto in yogurt? Take pesto, mix it in with yogurt, like 50-50. Oh no, more yogurt than pesto. Depending on the pesto, if you made it really sharp, it's like, oh, so good. Makes amazing dip for different foods. This one, this basil is very short right now, so I'm not going to harvest too much. It feels like it's a different type of basil than the other one. Just make sure you're not eating any bugs when you pick it fresh, right? The other one's stronger. I'm going to cut a little bit more, just with my fingers. Give it a minor trim. Here comes the sun again, eh? These guys you can eat as well. Sturgeon? Sturgeon? I forgot what it's called. Herbamate, yeah. These things. These are really good as well, and they give amazing, the flowers for these taste so good, so good. I forgot this thing here too. I forget what this is called. Check out the flowers on it. Super yummy. It's got a, it's got a licorice flavor to it, but it's not licorice. It's from the licorice family. Very delicious, this thing. Wow. It's called, what's it called? What's it called? What's it called? Hyssop? No. I forgot what it's called. Should I give you the names? Chamarillo? Chamarillo? I don't know. Let me give you the names of, I did this at the beginning of the stream, but I'll give you the names of some of the stuff that were growing. I sort of walked through here yesterday with my partner and sort of went, what's this? What's this? What's this? So we have a few other things aside from this. We have grapes. We have tomatoes. We have black currants. We have a raspberry. We're growing jade. I'm always growing jade. I have de tura that I've been growing from seed. Nesturium. Cheryl, that's what it is. Our greatest, great and salad. Nestur, Nesturium. Okay. That's what it is. So good. So good. But here's what we've got so far. Gooseberries, St. John's wort, rosemary, yarrow, Nesturium, leaf and flower. Oh, that's the Nesturium. I think it's this one. Fennel, Marygold, mint, honeysuckle, cucumber, two versions, watermelon cucumber and just regular cucumber. Hyssop, parsley, butter lettuce, zucchini, basil, stevia, mustard greens, parsley, strawberries, dill, chard, sunflower, green onions. And we've got clover and a lot of the pots. And yeah, fennel were growing as well. We've got clover and a lot of the pots just to give it nitrogen, increase the nitrogen level on it. It's good for the plants. They like it. Okay. And this is what we got, the harvest. Sounds like a list of all me and my gang members roll call. Fun. May I ask where you're streaming from? I'm in the west coast of Canada. Mighty butter lettuce Smith. So check this out. This is what we've got so far. This morning, we harvested this much mints. Okay. That's a good bowl. Good bowl of mints. I'm going to be drying this. I'm going to wash, keep some fresh to eat fresh. And then the mint keeps a long time. If you put it in a cloth, right, wash it, dry it and put it in a cloth and then in a bag and keep it in the fridge. It'll keep for Oh, battery running low gang. Battery running low. What do we got? Oh, we got eight minutes left gang. Mint mustard greens, butter lettuce, parsley, and basil. Okay. That's what we got out of a patio for one day or one morning's harvest. Grow your own food gang. Everybody, I got to cut it. The battery is going to go. Okay. Thank you for being here. I like these unannounced live streams. Thank you for the advice gang of what some of these things are, how to keep them longer and harvesting in the morning the best. So next stream when we do in tomatoes or whatever it is, when we're going to harvest some more stuff. If I get a chance, we'll do it again. Okay. Salute everyone. I hope you have a fantastic, fantastic day. Okay. And if you want to support this project, Patreon is a way to go. Patreon.com backslashchicho, CHYCHO. You want to participate in live streams, Twitch is where you want to be at. Chicho live. I do announce these streams on Twitter, Gabs, Mines, VK, L.O. and Parler. Okay. Some of the audio will be uploading to SoundCloud and we're going to upload this video to YouTube and Bitshoot. All the links in the description of the video, you can join, you can support, you can follow, you can share, you can like, you can comment, you can participate. You can grow food and live a healthy life and meditate on greens. Bye everyone. Be safe everyone. Peace.