Harvest Eating Podcast-plant Based Vegan Recipes

Let's discuss a meaty subject-ground beef. I grind beef at home often and let you know the process I use to take different beef cuts and make them ready for storage and later use. With pink slime being added to most ground meat this is something we all should be doing to avoid big corporate food.

Potatoes are a cinch to grow, super versatile in the kitchen and also very very healthy...and cheap too!! We'll discuss how to grow them, harvest and store them as well as touch on a few ways to cook them. For a prepper, potatoes are almost a perfect crop.

In this episode I take a listeners suggestion and cover some basic cooking techniques we all need to use for basic or even advanced cooking. Sauté, braise, roast, bake, steam, broil pan fry etc. These are all terms we hear often but usually do not get much background information about. I try to tackle these topics in a simple way with detailed descriptions in order to help you cook better.

In this episode I talk specifically about setting the stage for a nice Valentines dinner menu for your loved ones. With a little attention to detail, anyone can create a wonderful culinary experience for their Valentine. My simple 3 course menu features hearts of romaine with cilantro vinaigrette, seared jumbo shrimp with tomato tequilla butter, and honey lime sweet potatoes. Dinner is followed up with 3 choices for dessert. 

I have come to love dark leafy greens. With their slight bitter and rich green flavor they are versatile to cook with, and excellent to eat. Of course they are loaded with health benefits; high amounts of antioxidants plus vitamins A, K and plenty of calcium too. Not many foods are this easy to grow, this fun to cook with and this good for you. If you do not grow and cook greens your missing out on a great culinary pleasure.

The sad fact is that getting a good sausage is becoming much harder. The supermarket is pretty much devoid of real sausage. Instead big food companies produce and market phony tube steaks masking as real homemade sausage...the kind we all love. In places like the upper mid-west getting a good brat is a religion. But if you do not have a local butcher or artisan making them you're stuck buying big brand junk. The good news is there are many new butcher shops and artisans that are bringing this craft back. These are the places we should support in order to get our hands on the real deal.

I have a fond appreciation for good bread. Whether a long crispy baguette from a small bakery in the countryside  in Burgundy France or right from my own kitchen. Good bread is within  the reach of all of use, no matter our location or economic circumstances. The ingredients and equipment needed for bread are easy to find and usually inexpensive. Learning to make good bread is a skill that will pay dividends your whole life.

Many people are under the impression that fruit juice is healthy, it certainly can be in some circumstances, IE; fresh squeezed,  but most bottled juices are not at all healthy, especially for kids. The marketing and labeling laws are very deceptive and most parents think they are giving their kids healthy liquids, the truth is the opposite. This is one of the reasons type 2 diabetes is on the rise so fast. Kids are bombarded with high fructose drinks from a young age eventually wearing out their insulin system.

In this episode I take you through the process to cook a steak properly. Everything from marination, to cooking to slicing and even how to make a tasty pan sauce or gravy. I also talk about how steak gets graded by the USDA and how to cook grass-fed beef properly as well.

This episode is about the awful chemical called BPA that seems to be in everything. This chemical is dangerous and can cause many types of disease; heart disease, breast cancer, prostate cancer, diabetes etc. I think we should all avoid this horrible substance that should NOT be in our foods or drinks.

In this episode I wanted to share what we've been eating lately to demonstrate the type of meals and favorites we consume in the colder months. I also talk about lots of miscellaneous things from guns to woodworking to Great Pyrenees dogs etc.. 

In this much requested topic, cooking with game, I discuss some of my experiences with wild game and make suggestions on how you can do the same. While in Colorado I had loads of wild game to cook with and had written many menus that featured wild game. Thanks To David H for nudging me on this show.

In this episode I discuss some ideas for Christmas foods like spicy pepper relish, red curry mussels and much more. A touch of reminiscing about family favorite meals is also mentioned. I also talk about the new sunroom, moving cows and shooting rifles.

This episode is dedicated to creating the perfect Thanksgiving meal. I talk bout the do's and dont's of cooking turkey and also discuss a variety of side dishes and lots of how to tips to help you get thru the big meal. I will be "on call" to serve the Harvest Eating audience from Monday till thursday to help with your big meal....

In this episode I discuss cutlery, which knives I've used in the past, which one I use now and why. I will give you a primer on caring for your cutlery, what to do and what not to do. I also get into the various brands and why I love and use Cutco knives. Also I go in-depth into some various improvements ot the farmhouse and some other chores I've been doing in the Farm Update segment.

In this episode I discuss our beloved Great Pyrenees Yukon who passed last weekend at only 9 months. We also discuss our two Jersey cows, Cinnamon & Ginger, both 9 months old.  SInce it's winter I have been busy around the farm and have installed new steps and a new old wood stove.

In this episode I discuss the Jersey cows we're getting. They are coming home soon so I discuss getting them used to the new property and also hope the horses accept them. I rant about the EPA, FDA etc. and the war against family farms and raw milk. A family cow equates to food security and self sufficiency.

In this episode I talk about planning for upcoming harvests. As I write this fall is fast approaching, so in order to take full advantage of the produce of fall I suggest doing some research, planning and purchasing of items needed for fall. This method works for all seasons of course and is something we do at home to make sure we are enjoying the seasonal harvests in our area of the country.

In this episode I discuss making the transition from a summer garden to a fall garden. Crop Update: What crops are still in season locally, what is coming in to season and what is going out.  Also, the chores needed to start a fall garden and also the tasks (canning) , weeding, composting, etc..that are generally practiced around this time of year

In this episode I discuss how were using the crops that the garden and local markets are providing us. These few weeks are the "super bowl" of the year's harvest. There are tons of fresh foods all over the place right now, the supermarket, the garden, farm stands, tail-gate markets, CSA's, neighbors gardens....if your looking..fresh foods are widely available this time of year. We'll discuss summer squash, toamtoes, peppers, corn, herbs, potatoes, onions and much more on this epsiode.