The Harvest Eating Podcast

Visit this page on Harvest Eating for a bunch of videos

Episode 447-Making Condiments At Home Oct 29, 2021

Show notes

Today I spoke about making various condiments at home. With the food shortages and supply chain breaking, certain items are not available and may be spotty in the future. Why not learn to make these items at home yourself and be free of the supermarket?

Here are items I make at home:

mustard (Dijon, yellow, whole grain)
hot sauces (cayenne pepper, chipotle, green chili, etc.)
mayonnaise
sweet chili sauce
pasta sauces
dressings-vinaigrettes, ranch-yuk!, blue cheese, parmesan peppercorn, French, etc.
horseradish cream
teriyaki
pickle relish
different kinds of ketchup

Resources for this episode:

Episode 446-Assorted Things I'm Making, Musings on My Future Oct 22, 2021

Show notes

On today's show, I discuss just a few things I have been cooking up in my home kitchen. The pie and English muffins are notable and delicious!

Resources for this episode:

https://thefederalist.com/2021/10/14/zuckerbucks-101-how-a-media-mogul-took-over-the-2020-election-and-why-gop-leaders-must-never-let-it-happen-again/

Episode 445-Stock Your Home Pantry To Avoid Food Shortages and Inflation Oct 16, 2021

Show notes

In today's show, I delve into creating a deep pantry at home. Essentially insulating you from many issues that are coming to our lives; food shortages, food inflation, shortages of just about everything.

This is an excerpt from a long article/tutorial from Food Storage Feast that discusses creating a deep pantry.

So why all this emphasis on the home pantry? As you will see and read, the well-stocked home pantry is one of the easiest and least painful of all investments. It does not require brokers, investment accounts, bank transfers, downside risk, tax consequences or the loss of use of your capital.

If you look at the average American home pantry you will see a small closet in the kitchen with some white wire shelves with roughly 10 sq feet of shelf space. Hardly enough to store a week of food. This set-up is found in the majority of homes. how did this happen? What happened to the large walk-in pantries that our grandparents had? How did we slowly give away our ability to cook and eat for long periods from our home pantry to corporate take out, dine in and fast food?

As outlined earlier in this course the rise of "just in time delivery" and modern high-tech logistics with barcodes, predictive stock levels, and sales tracking etc. has transformed our homes over time to become very un-prepared, dependent boxes.

In most supermarkets, the computer knows how many SKU's are in the store at any time and even orders more items automatically when a certain "par level" is reached. Behind the scenes, there are forklifts, conveyor belts, pallets, trucks, trains, DSD (direct store delivery) drivers all working 24/7/365 to keep the stores stocked using "just in time" delivery. Gone are the days when the store had a large "stock room" where it pulled inventory to keep the store stocked and received weekly shipments.

The above provides a better understanding of how our supermarkets work and how inextricably connected we are to the supply chains that are now in the news constantly. We can use this complexity and choice we all have to our advantage by slowly, little by little, building storage and systems into our households to prevent or lessen the effect on crumbling supply chains.

Fuckerberg:

Supply chain Video

https://youtu.be/a45gA1tdtmA

Highly Effective

https://www.bitchute.com/video/MVhoSjqrnQKH/

While these supply chain systems are important, more important is our ability to find food locally and better yet, grow or raise it ourselves. Gardening, row crops, animal husbandry, permaculture, etc. are all good practices to consider implementing into your plan. More on those in the future…..

Resources for this episode:

Episode 444-Making Dope Cocktail Snacks At Home Oct 08, 2021

Show notes

On today's show, I talk about making some simple cocktail snacks you can bring to a party or just nosh on at home.

These are pretty basic but most people buy these….we need to collectively STOP buying stuff and START making stuff ourselves. Yes, I'm preaching to you…deal with it!

It's simple people…buy good olives, packed in water, and marinate them up…I buy canned CA green olives packed in water for about $2.69 per can…then season them up crazy good….people FLIP for these.

I use the following:

Fermented chilis, garlic, and onion
Extra virgin olive oil NO SOYBEAN, NO CANOLA, NO VEGETABLE oils…c'mon man…
CA garlic powder and onion powder
Chili flakes
Kosher salt
Red wine vinegar
Italian seasoning

That's it…you probably have this stuff in your pantry….these olive rock…they are nutritious and rather sexy if I say so myself!

As far as the onion dip…I do this….

1/2 cup Daisy sour cream
1/4 tsp Worcestershire sauce (damn I never spell that right…spell check to the rescue!)
1 tsp onion powder
1/4 tsp garlic powder
two pinches kosher salt
black pepper
minced chives if you got em!

Mix it up…adjust seasoning and crush that dip with kettle chips!

For the hummus….heck…I am almost done with a stiff screwdriver(it's late Friday afternoon!)…just listen and work thru it, they're not hard to make!

Resources for this episode:

#FJB

Episode 443-Inexpensive Meals That Stretch Your Food Budget Oct 06, 2021

Show notes

Today I will be trying to inspire you to create simple family-style meals using inexpensive proteins and starches. With food prices on the rise, many families need some inspiration to keep things interesting, tasty and not break the bank.

Today I will focus on the following foods to use as a starting point:

Ground Beef
Chicken Thighs
Rotisserie Chicken
Black Beans
Rice

I won't go into super detail on each recipe idea rather just go over some of the basics and ways to switch them up to make simple meals your family loves. Here are some of the ideas I'll speak about:

meatballs, meatloaf, taco salad/Burritos, stuffed peppers, stuffed cabbage with tomatoes over rice
Thai chicken over rice, butter chicken, skewers with peppers, onions, grilled over rice
Chicken salad, chicken caser salad, chicken noodle soup, use carcass to make stock
Black beans and rice, black bean, roasted squash, cheese burritos, taco bowl, rice beans, ground beef, avocado, cheese, tomato, black bean chili, black bean burgers
Green rice, chicken and rice soup, fried rice-add just about anything to stretch, rice pudding, risotto, Arroz con pollo

I make many of these dishes each month and we thoroughly enjoy them and they save us money on grocery bills and most importantly-they keep us out of restaurants.

Resources for this episode:

Episode 442-Growing & Cooking Winter Squash Sep 27, 2021

Show notes

On today's show I will discuss winter squash, the wonderful "fruit" that if grown and cured properly can last many, many months in storage making winter squash some of the most beneficial crops to grow on your homestead, farm, or home garden.

I have limited experience growing winter squash but hope I can learn to get a bountiful harvest in the years to come.

Resources:

Resources for this episode:

Arroz Con Pollo-Rice With Chicken-Episode 441 Sep 17, 2021

Show notes

Today I am speaking about another great one-pot meal, arroz con pollo. In Latin America, this is a staple dish that is as common as spaghetti and meatballs stateside! Most Latin cooks will put their own twist on this dish but you can be sure it will contain some similarities; one being the use of soffrito, a simple seasoning mix of onion, garlic, cumin, peppers, cilantro that is found commonly in the refrigerators in the kitchens of Latin cooks.

The best chicken for this is bone-in skin on, thighs, wings, and drumsticks. The recipe is simple and takes about 30 minutes to get the whole thing in the oven. You will need a few ingredients you may not have, one being Goya Saizon….a packet seasoning mix that brings much flavor and color. If I left it out I'd get some serious hate mail, so I am using it! You can find it on Amazon, see the link above, or in most grocery stores in the International section where Goya products are found.

I love adding pimento-stuffed green olives that I slice and toss in this dish, they bring a nice briney flavor that adds another dimension and helps to cut the heaviness of this dish. Peas are usually added at the end but I forgot to add them! The recipe is below-!

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