The Harvest Eating Podcast

Latest Episodes:

359-Heirloom Berkshire Pork w Apples, Hard Cider and Sage Oct 29, 2016

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On today's episode I discuss making an incredieble pork dish taht features hard cider, apples, sage, nutmeg and a touch of cream...I can't think of a better fall recipes. If you an access a local farm with heritage brred pigs such as Bershire, Hampshire, Durac etc. you will be amazed at the flavor. Get the recipe on Harvest Eating

358-Thai Fish Salad Oct 21, 2016

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On this episode I discuss making an amazing Thai Fish Salad using cod fish. All the flavors of Thailand and are featured. Here is a link to the recipe and video.

357-Leek & Potato Soup 2 Ways Oct 05, 2016

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On this episode I discuss making simple but delicious leek & potato soup served 2 ways. You can find the recipes here and you can watch a Youtube video right now on your device by clicking here.

356-Tortilla de Potata-The Spanish Tortilla Sep 23, 2016

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On today's show..#356..not #355 like I mentioned... :) I discuss a simple comfort food dish of Spanish origin, a potato tortilla. Now this has no tortillas in it..as in Mexican tortillas.

Years ago, when I was about 25 I lived briefly with an MBA student from Babson College near Boston who hailed from Madrid Spain. This man was very lean yet he went through one large container of corn oil each week to 10 days. He not only fried this tortilla in oil but even eggs were cooked in allot of oil.

Our apartment smelled like Burger King or Long John Silvers..yuk! My version of this tortilla uses allot less oil and is delicious.

See the recipe at http://www.harvesteating.com

To watch my videos and subscribe to the new Youtube Channel visit this link

355-Swiss Chard Lasagna Sep 07, 2016

Show notes

On today's show I walk through the process to create a Swiss Chard Lasagna. This rather simple dish yields amazing comfort food that will be loved by all. An accompanying video is available on Youtube and at Harvest Eating.com

354-Sous Vide Cooking For The Rest Of Us Aug 23, 2016

Show notes

On today's show I discuss Sous Vide Cooking; cooking in a temperature controlled water bath using a vacuum sealing machine. This method of cooking produces super tender, moist properly cooked foods. Everything from a basic steak to yogurt, to eggs, to fish, to vegetbles can be cooked sous vide. This will be a multi part series. Todays introduction will cover the basics of this method.

353-The Versatility of Rice Jul 30, 2016

Show notes

Today I discuss a basic method of cooking rice that is pretty much like Paella, a classic Spanish preparation of rice that usually contains meat and seafood. This method can be used to cook rice with many different vegetables, proteins and types of broth. Versatile, inexpensive, delicious and filling....perfect!

352-Our Cape Cod Trip And Musings About The Collapsing Dairy Industry Jul 26, 2016

Show notes

On today's show I talk for a bit about our recent family vacation to Cape Cod, the food, fun and family. Then I delve into a more serious topic, the collapsing dairy industry, both here at home and abroad. Here are a few links to check out to read about this challenge our men and women in the dairy industry face. As always, I'd love to hear your feedback on this.

Dairy Numbers in the USA

TPP and How It Will Hurt THe US Dairy Industry

351-Making Shrimp burgers Jul 15, 2016

Show notes

Today's episode is all about making shrimp burgers. This simple burger is of course meat free yet still has a pleasant texture, awesome taste and is very easy to make. Shrimp burgers take easily to ethnic flavors such as Thai, Mexican, Latin, Spanish etc. Shrimp burgers are rather healthy too...low in fat and cholesterol.

Remember you can support this show making texting:

test the letters hep to 33923 any amount helps...I greatly appreciate the support.

350-Private Collective Food Production Jul 07, 2016

Show notes

On today's show I discuss something that has been on my mind awhile now, that is Private Collective Food Production. Essentially a privately organized barter/trade/supply network for all things food. I have done his on a small scale for years...but it's never been too organized or planned. As I continue developing my online course for cooking with storable foods I realize that the gaps in the storable pantry will cause some pain for people. Imagine cooking without onions or garlic for example. If we privately organize with others to fill in these gaps we can have a more solid, dependable supply of the things we need as it relates to food and cooking. A properly organized private food production collective can be the answer. I delve into these issues today. I focus on the need for privacy and not letting the camel's nose get under the tent.

PLEASE consider supporting Harvest Eating with a one time support payment. Using your mobil phone and text the letters hep to this number 33923 You can also visit http://www.text.gives.com/hep

Your support of this show is greatly appreciated..no support is too small...or too big :)

Thanks!! Keith

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