#foodsecurity #foodpreservation #lateblomer
PRESERVING the HARVEST | Part 2 includes dehydrating molokhia, AKA Egyptian Spinach, caramelizing onions, juicing grapes, drying field peas. City girl urban gardener turns late bloomer homesteader! Subscribe so you won’t miss out! Support this channel:
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40 Comments
Hello kaye what a super show to watch,,,,,, on a lovely Saturday morning have a lovely day kaye 😄🍯😏😊😀👋👋👋👋👋👋👋🇺🇲🎩
Did I miss part one? I think I'm missing part one! Bet your house smells wonderful! I'm wondering why you haven't decided to put your fig tree in the ground? I planted a Brown Turkey fig in the ground a year ago and it has doubled in size and has pushed up new trees from the root. (I wonder if I should remove those?) Autumn is a great time to plant trees. 🙂 Have you given the mouse a name or have you stealthily disposed of the booger?
Shabbat Shalom YOU ARE BLESSED 💝 and rockers come in handy when you're shucking 😂 miss those days 😢 BARUK HABA OSHEM YAHUSHA COMING SOON SHALOMSHALOM 🕊️
We are getting some major rain today…love that you got some grapes..I think you can put stems and all in your juicer..?..
you didnt respond to my Water pump comment is there something wrong with you?
Thanks for everything you've shown today. PLEASE, sharpen the chef knife you used to slice onions.
We freeze our butter too..we buy in bulk during the holidays when it's cheaper ☺️
Great video
Thank you for sharing
You'll have lots of yummy food to eat this winter Kaye!♥️
Good morning! I am seed harvesting this morning. My Goal is to have enough to share with my fellow man.
Fabulous! Moringa will constantly yellow no matter what you do, best to just use it asap the leaves don't last very long on the tree.
Snap crackle pop. Love all the sounds with your harvest. You will have some yummy soups this fall and winter.
I wish I could stay home and do this all day. It brings me such joy! I have to work outside the home. I do go at it on weekends!
Fantastic Job well done love to you on this glorious day the Lord has blessed us with.
Keep it up blessings love ❤
Amen
There's more to gardening than just gardening.
The harvesting and storing takes bags of work
I love all the kitchen work but without the gardens there wudnt be kitchen work.
A great harvest Kaye.
Thank you!❤️
What a great video on dehydrating. Tom built me a very large solar food dehydrator and I need to do okra. I do tomatoes, peppers, herbs, kale, fruit have not tried okra or spinach. I love how we share with each other. Blessings Stay safe! Wendy🇺🇸🐞🦋🙏🏻
Good evening Kaye. Your food canning and preservation skills are amazing. As for me, I've got my sweet taters in the bucket, as part of a big Sunday family supper I've got planned for tomorrow. My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family s what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal – and for even longer term sustainable storage, a large separate freezer, which can store a half side of beef with plenty of room left over for homemade ice cream etc. . I'm considering upgrading to a walk-in freezer at some point.in the near future, if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature – and doesn't mind even if it has to stand there alone. Store bought canned goods get shelves.in the large pantry closet – several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I I built from spare parts I bought at an auction. Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, I had to break the bad news to my free range hens today that due to ongoing egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres – parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to oncoming egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for me and the family. Thank you for allowing me to share.
Just so lovely Kaye. Oh, that grape juice and those figs. I love your stemmed crystal goblet. I stay impressed with all that you do. Thanks for the last video where you gave a little info to those who might not understand yet. (That last bucolic shot with the early morning mist and birds singing put me to mind of an English countryside.)
Absolutely loved your beautiful video!! You are an inspiration Kaye! ❤
Love, love this video!!! Thank you for sharing how you prep your garden veggies.
That's a cucumber beetle! I have lots of them. I don't want to use poison but don't know how to get rid of them. Your gardens are gorgeous.
You are an inspiration!
This is a lot of heavenly "Yummies" Kaye. Shalom🍇🥗🥣
I am currently harvesting Italian Grey Zucchini Summer Squash and Crook-necked Squash. My watermelons (bush Sugar Baby) have flowers as do my pickling cucumbers. Sadly the lettuce is bolting as it is again hot here (It is in the shade now). Have Green and Gold beans, Scallions, Carrots, one Globe Artichoke and 2 volunteer tomatoes, with 2 volunteer Sunflowers. Other things are sprouting daily. Hope I get a harvest of the others before freeze. I am glad you have a lot of beans and peas and other veggies to process for the Winter. Good job Kaye!
Wow.. Hard work paying off. 💪 The caramelized onions look fantastic! Ready to eat meals are a great idea
"And I saw the dead, small and great, standing before God, and books were opened. And another book was opened, which is the Book of Life. And the dead were judged according to their works, by the things which were written in the books.
The sea gave up the dead who were in it, and Death and Hades delivered up the dead who were in them. And they were judged, each one according to his works.
Then Death and Hades were cast into the lake of fire. This is the second death. And anyone NOT FOUND written in the Book of Life was cast into the lake of fire." (REVELATION 20:12-15 NKJV)
Today, while you are still alive and able, may you repent from your sins, believe in your heart and confess with your mouth that JESUS CHRIST is your Lord and Savior, so that through Him, your name will be written in the Book of Life.
"For God so loved the world that He gave His only begotten Son, that whoever BELIEVES in Him
should not perish but have everlasting life.
For God did not send His Son into the world to condemn the world, but that the world through Him might be saved." (JOHN 3:16-17 NKJV)
By God's GRACE ✝️ the gift of Salvation and Eternal Life is available to all. You can RECEIVE it. You can REJECT it. May you choose wisely. ⚖️
Great video. So glad you were able to harvest veggies this year !
Hi Kaye, Have you checked out Helen Wyatt of Georgia her you tube channel? She is an 84 yr old woman who makes cement crafts (heavy) and takes us for walks with her in her woods and she just got a rooster and two hens. If she can do it anyone can. It is a joy to watch her learn. Kind of funny…she wants baby chicks but doesn't know that she has to have a broody hen to hatch the eggs. She is learning from her viewers.
You have accomplished so much in a short time frame with your new homestead. I am impressed by the grapes!
I love the little single cook burner. Looks handy! What brand is it?
After watching you start caramelized onions, I’m reminded that I need to can some too 😆
You are SUCH an inspiration..Great job.
you look fabulous girlfriend!
Enjoyed the video. Thank you. Good idea to dry the spinach for soups. I may try that. Thanks. I could smell those onions from here……….yumm! What will you do with them when they are done?
I love the mug! I will be getting one! What kind of juicer do you have? I have a ton of Concord grapes to juice. That’s much easier than juicing by hand!
potato bug?
Oh my! Busy busy busy!
Your videos are so wonderful. I would love to move from WA to somewhere I could do something similar to what you are doing 😀💖🥦🥬🥒🥕🌽🍆
I had to chuckle at you with the purple hull peas. I can shell 5 times what you had in a hour and a half, but I've been doing it for close to 60 yrs. I like to eat them green and I might dry some for planting next year. Growing up in the deep south those peas were a staple in our kitchen, along with butter beans, okra and cornbread. Then came the greens in the fall and no matter how much I try I just don't like the taste or texture. I can remember when all there was on the table was collards or turnips and cornbread, I would just quietly eat the cornbread by itself. I know it's good for you and I want to like them, and I'm going to eat them this year regardless.