In the mid summer when the garden is producing lots of produce, some plants are begging to produce others are coming to the end of the their cycle. When more room is made what are you going to plant? and what are you going to do with the crops that are giving your a harvest? These are the main issues gardeners are faced with each sumer about this time. Learn what I do and what I am thinking about.
In this episode I speak off the cuff about a variety of personal topics that include whats is going on with Harvest Eating, stuff around the farm. swimming in the river, my France trip and much more. I run out of ice for my tea so you listen to some good music while I get ice, then a darn tick crawls up my laptop screen. Enjoy this wild, unscripted crazy life episode..recorded mere hours before departing to France.
n this episode I talk in general about my garden and give you an update on what were growing, what were harvesting now, what will come soon. I also give some tips on weed control and speak about what I am doing to save or put up these foods. I also talk about compost amending and those DARN BUGS!
In this episode I do my best to encourage and even nudge you into starting to increase the depth of your panty or for some of you, take the first step. There are turbulent waters ahead and we all need to strap in and have enough stored food to make sure nobody goes without, especially our children or elderly. Some economic discussions and some lemonade too round out this episode.
In this episode I have a chat with Stan Barrett, one of my dear friends about a past trip to France, a potential trip to France in 2 weeks, Lacanche Ranges and even a lovely French women with a French accent! I hope you enjoy this causal chat with a friend and sponsor of the show.
n this episode I discuss antique and heritage apples. I recently took a day trip to the high country in NC to meet a couple who specialize in saving and promoting over 350 varieties of old apple trees that have been thriving in these Southern Appalachian mountains for centuries. These are apples with funny names like Lampoc, Limbertwig, Gano etc. If not for the Joyners, these apple would be gone forever, this is not just food we're talking about...it's about preserving the heritage our of food s...
This episode is all about grilling and recipe ideas for a successful weekend cookout. I cover preparing the grill, marinating chicken and steak, how to cook meat without burning it and properly cooking chicken so it's not raw inside and burnt outside. Also, some great dessert ideas and super tasty recipes.
In this episode I give a pep talk about bringing The Harvest Eating Lifestyle with you this year on your vacation. I also describe in detail how we just did that in Florida and how local farmers markets can play a key role. I discuss your culinary inventory, a term I frequently use. I also go into a diatribe on buying well made items like Yeti Coolers. Why buy cheap junk that will surely break only to be replaced again?
This episode takes you from the early morning at 7:30 am with my son Garrett urging me to get up and takes you throug my entire day. You'll hear about family fights, about my dog Yukon, The Great Pyrenees and our picnic at the beach. Many of you have requested more personal details so here you go...enjoy!
In this episode we discuss the 5 mother sauces created by August Escoffier of classic French Cookery fame. These base sauces are the foundation most great cooking and can be made at home and deployed into many dishes that you will love. Once you have mastered these sauces you can make other "compound sauces" which are derived from the 5 mother sauces. You do not need to be a French snob to use and enjoy the 5 Mother Sauces. Also, my son and daughter make an apperance on air, and I eat some toast...
This special episode is all about the Harvest Eating Spice Blends we sell. This is somewhat commercial so I wanted to be upfront about that. These spices are really terrific and I wanted to tell you how we started selling them and a bit about why I think you could benefit from having them in your pantry.
This episode I address some listener questions and try to give my perspective on these. I get hundreds of emails per month with various questions, suggestions, comments etc. If you would like to get your question answered use the words "podcast question" in the subject line to help me curate the email load.
This episode is al about sweeteners, how to use them, which to use and which NOT to use. Learning about sweeteners and how they effect cooking is a critical bit of information to have. Learn how to avoid burning your grilled food by using sugary sauces and basting liquid correctly.
This week I discuss the best kind of salad there is..the Main Course Salad. With a combination of textures, temperatures and flavors, main course salads can be a great way to eat plenty of healthy foods. Nuts, fruits, beans, seafood, chicken, beef, sprouts, dried fruits etc. These ingredients can be combined into wonderful and suprising treats for the tastebuds. Main course salads have lots of fiber, vitamins and minerals too.
On this episode we delve into the Harvest Eating Pantry, what should be in your pantry, what's in mine and a few tips about organizing and rotating the pantry. I will discuss, baking, herbs & spices, canned goods like vegetables, snack foods, coffee & tea and also condiments and items like corn starch etc. and also canned foods like tomatoes, green beans etc.
In this episode I discuss the basics of canning the harvest. I will go over what canning is, why should canning be something you learn, what types of foods are canned, etc. I discuss the basics of sanitation and the difference between water bath canning and pressure canning. I also walk you through the process of canning tomatoes and throw in plenty of tips and ideas and also some chat about my local area farms including a tomato filed a stone's throw away that we source our tomatoes for canning...
This episode focuses on planning a dinner party successfully. Many times planing a party can be stressful and turn out to be a bad experience. We talk about setting the right mood, pre-part snacks foods, wines and then plan an actual 4 course Latin Style meal on the fly off the top of my head. This episode will give those planning a dinner party some tools for the task ahead.
In this episode I discuss the practice of what I call Cookonomics. In The Harvest Eating Cookbook on page 263 the section on Cookonomics begins with a short explanation that describes making things yourself. You can make many different items at home and save money, remove preservatives, additives, fillers, colorants etc. from your diet and be much more independent.
This episode I discuss the many befits of keeping chickens. I wil ldiscuss the lifestyle commercial chickens have which are not so good, compared to the the life a well-cared for bckyard chicken enjoys. You will be encouraged to keep your own chickens and if not so inclined to at leat find local eggs to enjoy.
This episode is all about cheese. I offer some basic history, a primer on milk types and techniques to make cheese as well as discussions about cheese making regions. I also share my thoughts on enjoying cheese and discuss the cheese course, which is a staple in France. Building your own cheese course at home can be easy and very rewarding.
This episode focuses on yogurts and my strong opinions about them. Yogurt can be a wonderful, healthy, nutritious food but like many other products have become science projects and marketing vehicles, yogurt too has suffered the same fate. Learn what to look for and what to avoid in yogurt and maybe try making your own.
In this episode I discuss the basics of vinaigrette making and also what has happened to once acceptable, store brands. Making vinaigrettes is simple and can save money and also keep your family from ingesting food science ingredients such as preservatives, gums, colorants etc. These are ingredients we do not need to be consuming on a regular basis.
In this episode I discuss salt , how I use it, some theroy behind seasoning food and also some tips on making spice pastes. I also discuss seasoning blends and of course mention the Harvest Eating Organic Spice blends.
You asked s here it is , a show discussing kitchen tools and gadgets. This show will let you know my thoughts on kitchen tools and which ones you need to have, don't need to have and how to buy them, where to buy them etc. Like any craft with practicing, having great tools will help you immensely in cooking great meals. You cannot be a great cook without proper equipment.
Enjoying real, farm fresh dairy and unprocessed dairy products is something I value and consider paramount to good health. Dairy foods like milk, butter sour cream, heavy cream etc. are supremely healthy foods that are rich in high quality protein and easily absorbed calcium. I find it a shame that the general public has been convinced that real fat from pasture raised dairy animals are an evil food. The words "low-fat" fat free" and other catchy terms are now considered "benefits" to be sought ...
Well the economic chickens have come home to roost in the form of higher prices as inflation soars. Food, fuel, consumer goods are rising at an alarming pace putting US consumers squarely in front of this trainwreck. Since the FED starting pumping trillions into the economy here and abroad, the commodities market has gone vertical. Most if not all commodities are traded in USD the world's reserve currency. As our dollar weakens from the flood of cheap or free money and credit, commodoties are ri...
The world of cookign oils is very confusing or most consumers. Big agri-busniess and food brands are eager ot promote fancy sounding names with catch phases and proported benefits of their new "healthy oil". Mot of these oils are made using GMO ingredients and heavily procesed with chemicals like hexane and high heat. I avoid soybean oil, canola oil, corn oil, vegetable oil, and cheap big brand olive oils. I prefer "single-estate" extra virgin olive oil and pure olive and also suplememnt other f...
At the end of each winter gardeners plan their spring gardens. The must decide what to plant, acquire seeds, make sure all equipment needed is present then seeds are started and garden plot is prepared, tillied, raked, amended and then final planting takes place after the last frost. This is what all garderns do, but each gardener has his/her own methods and priorities.
Growing herbs near your kitchen not only males great sense but great food. I encourage people to grow all the herbs they need on a regular basis so that they do not need to buy herbs that were flown in from afar. Herbs are easy to grow and will produce almost all year under the right conditions. Of course lettuce is a cinch to grow to, and MUCH more economical.
Any serious gardener knows the power of composting. Compost is an essential ingredients in our soil. It helps make plants, shrubs, bushes and trees healthy and happy. Compost is basically a mixture of two different material types, green and brown. Green add nitrogen, brown add carbon. These in combination help soil bacterial thrive to break down compost into rich, black gold.
