Harvest Eating Podcast
The Harvest Eating podcast is devoted to sharing my love of food, family and much more. I talk about recipes, cooking methods, different dietary regimens I have tried.

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

Visit this page on Harvest Eating for a bunch of videos

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Direct download: 0122_013706.mp3
Category:general -- posted at: 7:03pm EST

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!

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Direct download: 0115_080544.mp3
Category:general -- posted at: 7:05pm EST

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:

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/

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:

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Direct download: 0109_022351.mp3
Category:general -- posted at: 12:56pm EST

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

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Direct download: 0101_080623.mp3
Category:general -- posted at: 6:15pm EST

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:

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Harvest Eating on Mewe

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Harvest Eating Cookbook

Harvest Eating Podcast

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Direct download: 0101_080844.mp3
Category:general -- posted at: 11:00am EST