EVERY BIT COUNTS CHALLENGE: Day 1-3 August 2024 Preserving The Harvest!
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- The Every Bit Count Challenge for 2024 has kicked off. Today, we're reflecting on the first three days of August and our collective efforts. It's truly inspiring how every small action contributes when we're stocking up food for the year. Even though our major harvests are yet to come, we're already finding plenty of things to freeze, can, and dehydrate. This is all thanks to your support and participation, because every bit truly does count!
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Thanks for watching!
Steph and Chris
#everybitcounts
#everybitcountschallenge
#preserving
#preservingfood
Great video! Thanks for sharing!
Thank you so much for watching along. 😀
Great video ❤️we are also doing the #everybitcountschallenge
yea garden update ty
Thank you for commenting on the tour. A few have said they would be interested, so I'm going to do one 😀
You seem like such a fun person! Oh, and I'd love to get a tour of your garden. 😊 thanks for sharing your skill and knowledge with us.
Thank you so much for your wonderful comment 😊. A few people have shown interest in a tour of the garden so once this rain passes I will get busy filming.
When someone gives me greens or celery or carrots that are wilted I let them set over night in some water and they come back to life again and are easier to work with.
You've convinced me to get dehydrating equipment!
We now have 3 dehydrator plus the hanging one, and this time of year, they are always running. We even do kale and cabbage and things like that to use for soups and stews in the winter.
great video! as soon as I found out that you had this channel, I was so excited! Love your enthusiasm and teaching style! thanks!
Wow! What a wonderful comment. Thank you so much. This channel is definitely just me being me. You get the good with bad and the ugly. I keep saying that one day, I am going to do a video of the rest of my house during canning season. That will be truly keeping things real. But in all honesty, I live doing youtube and sharing in a way that is entertaining but also, hopefully, something people can learn from, too. Thanks so much for following along!
@@PantryLiving for sure! Thank you
New subscriber. Enjoy your video and a peak at your garden. Yes i’d love a garden tour.
I'm glad you found us. I look forward to seeing your comments 😀. I shall do a tour once this rain has passed. we are supposed to get 4 inches over the next day and a half.
I see a herb organization and inventory video coming soon!
Yes! It needs to happen. And need to purge the things we just don't use.
❤❤❤❤ 😊
Glad you enjoyed the video 😀
Definitely do a garden tour! 😊 very excited to see what you are growing. What are the 2 books on your table? And do you like them? Worth the investment? What are your favorite recipes in them?
Interesting, I've never tried pickled turnips.
garden update would be lovely and I didn't know about your other channel so I subbed to it now. You have so many neat recipes...thanks again! Our gardens are behind too...cold spring this year so I re seeded lots...sigh...LOL.
Thank you for following @hickorycroftfarm as well. I am looking forward to sharing a bit of the garden here as well this season. We had a rough start for a few things, but it was such a great year for all the cool season crops. But things are really coming along now.
I enjoyed the look back at your previous years challenges. They were very inspiring. I just sat down after dealing with herbs, lettuce, swiss chard and organizing the garage and cold storage. Very glad to see your video was up.
Sounds like you had a busy day! I am glad I could be part of your downtime for the day. I love it when I get to the end of the day and look back and think, wow I got a lot achieved.
my cherry tomatos are in full production, but I got bugged out and now am very very itchy! Mosquitoes are the devils pets, right there with squash bugs, and earwigs!
I meant pest. But i like the typo too 😆
The mosquitoes have been terrible here this year. And they are these terrible small ones that bite nastily. Buy we have seen very little of the other pesky ones.
Tomato's are getting ripe here in the deep south of Ontario. The hardest challenge for you is freezer space.
I am trying so hard to empty space, but it fills as fast as I empty. I suppose it is not a bad problem to have. I have tons of green tomatoes, but still a week or 2 off here.
Hey, love all your herbs in drums. Do they have bottoms on or have you cut them off so they are open to the ground?
Thank you so much for watching and commenting. The blue barrels still have their bottoms, but we drilled a bunch of 1/4 inch holes in the bottom to allow for drainage. We love this method for gardening as it holds the moisture so much better on dry years and allows us to amend the soil to cater to the plants needs. They last a long time too, most of our barrels are at least 6 years old. We are hoping to add more this fall to have them ready for our next growing season.
@@PantryLiving barrels are great aren't they, I did cut some into rings but they warped (of course) so will be keeping the intact next time.
don't fruit get freezer burn being out in the open air like that?
WORTH YOUR SALT
LIME SALT: Mash together 1/2 cup fine sea salt and 1 Tbsp. fresh lime zest until well combined. Spread onto a parchment-lined baking pan and bake in a 225 degree oven until dry, about 50 minutes. Try it on: Grilled pineapple, steak, tacos, sweet potato fries.
BASIL SALT: Pulse equal amounts of packed basil and coarse sea salt in a blender/food processor until basil is finely chopped. Spread onto a parchment-lines baking pan and bake in a 225 degree oven until dry, about 30 minutes. Try it on sliced tomatoes, corn on the cob, fresh watermelon.
How to make Garlic salt from fresh garlic
Ingredients
½ cup kosher salt or sea salt
6 garlic cloves Instructions
Preheat the oven to 200 degrees Fahrenheit.
Place the peeled garlic cloves and salt in a food processor. Process for about 1 minute until the garlic is finely chopped.
Spread on a baking sheet lined with parchment paper (important, otherwise it will stick!). Bake for about 45 minutes until dry and crumbly.
Remove from the oven. Wash out the food processor. Pour the mixture back into the clean bowl of the food processor and pulse several times until the desired consistency forms. (We kept ours a bit chunkier than normal salt.)
Store airtight container at room temperature for up to 1 year.
Homemade Garlic Salt
Ingredients
1 Tbsp. kosher salt
1 tsp garlic powder or granulated garlic
1/4 tsp granulated onion
optional: 2 tsp. grated parmesan cheese if serving over steamed veggies
Instructions
Combine all ingredients in a small bowl and mix well.
Use as needed. Can be stored in air-tight container or shaker for up to 6 months (if not adding the parmesan cheese). If adding the parmesan, may be refrigerated and used for up to 3 days.
For Garlic and Herb Salt: 1/2 cup sea salt + 2 minced garlic cloves + 1/2 to 2 cups ”loosely packed” minced fresh herbs (like sage, rosemary, oregano, thyme, tarragon, chives, etc.)
For Chile Pepper Salt: 1/2 cups sea salt + 1/2 tsp. ground black pepper + 1 + minced Chile peppers (from mild peppers to habaneros)
For Citrus Salt: 1/2 cup sea salt + zest of 1 grapefruit, or 2 lemons, or 3 limes
For (sweet) Baking Salt: 1/2 cup sea salt + seeds of 1 vanilla bean
Seasoned Salt
Ingredients
2/3 cup fine sea salt
1/2 cup sugar
4-1/2 teaspoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground turmeric
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
Directions
In a small bowl, combine all ingredients. Store in an airtight container for up to 1 year.
SRIRACHA SALT:
Stir together 1/2 cup kosher salt
5 tsp. Sriracha sauce
and 1/2 tsp. fresh lime juice
spread evenly onto a parchment-lined 15 x10 x 1 inch baking pan. Let stand uncovered at room temperature for at least 8 hours or overnight. Store in an airtight container at room temperature.
Chile lime salt (aka Tajin)
For the Chile lime salt blend
1 Tbsp. Salt Kosher salt or pink Himalayan salt
2 Tsp True lime
1 ½ Tsp Chipotle spice Or other spicy Chile powder For the seasoning blend: With a whisk or slotted spoon, thoroughly blend together the salt, True lime and the Chile powder
1 Tbsp. Salt,2 Tsp True lime,1 1/2 Tsp Chipotle spice
For the fruit: wash and peel the fruit you choose to use. Cut into planks or spears (see youtube video above for cutting illustration)
1 Small Jicama,1 Med Cucumber,1 Mango,1 Avocado, pineapple, papaya, etc.
Place fruit spears in a large bowl and sprinkle with the Chile lime salt. Cut wedges of lime and serve fruit/vegetable spears on a plate with lime wedges for people to squeeze over the fruit/vegetables.
Wowsers! Ty for all this info 😊