Beautiful, Abundant GIANT Garden Harvest | Another BIG Preserving Day!
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- เผยแพร่เมื่อ 29 ส.ค. 2023
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The garden is slowly ending, but it always goes out with a bang with tons of beautiful produce. Today, I harvested beautiful celery, cabbage, green beans and tomatoes from the high tunnel. I wasn't planning a big preserving day today, but produce is best preserved right away, so I decided to get it done. I ended up canning, freezing and freeze-drying it all before the day was through. I hope you enjoy coming along with me.
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The content provided on the Little Mountain Ranch TH-cam channel is for informational and entertainment purposes only. While we strive to provide accurate and helpful information, we are not professionals. The techniques, ideas, and suggestions shown in our videos are based on our personal experiences and should not be taken as professional advice. Please conduct your own research, consult with professionals, and consider your local regulations and individual circumstances before making any decisions related to homesteading, farming, or any other practices shown on our channel. We will not be held liable for any losses, injuries, or damages arising from the display or use of this information. Always exercise caution and prioritize safety when attempting any project or task.
Here in the south we prefer collards after a good frost. Many also agree that you are throwing away the best part by removing the stems. They as well as the greens become tender and sweet after the frost. I just take several collard leaves, roll them up lengthwise and chop them into 1-2 inch lengths. Drop them into a pot with some hot bacon drippings, add about half a cup of water, cover and simmer until tender ender. Salt to taste. Add water as needed. Can also add small whole pods of okra and for hot peppers if desired. Serve with cornbread and fried pork chops. Very delicious supper!!
A ham hock added with a dash or two of vinegar!! Yum maybe some hot pepper sauce 😮😊
that's how I make mine ...but also added smoke turkey bottoms no okra and hot water cornbread(Midwest gurl here ) mom and dad from the south :)
I can't believe you're so perky after canning 1/4 ton tomatoes yesterday, good job and well done!!!! 🥳
So cute when the sheep were looking through the window! Thanks for sharing your day with us
You can take your green tomatoes slice them and fry them. Fried green tomatoes are absolutely yummy down here in the south.❤❤. I absolutely love your garden, your videos, your log home, your energy. Everything. ❤❤ your videos are very comforting.
Do you ever sever your fried green tomatoes on biscuits? Granny did this for us, it is super fantastic.
*tap tap tap* we heard there were collard greens up here? 🐑🐑
I never had fried green tomatoes. We had lots of rain so our tomatoes are all green. Do you use regular flour and eggs wash? Thank you.
Ive left my back door open and have had the sheep waltz right in and actually sit down in the living room
I just used some chopped up collards and added a handful to an amazing batch of vegetable beef and pearl barley soup/stew. I just threw everything together because I had some veggies to use up. I was also able to free up 5-6 pints of things that I canned too. Here is basically what I added to my soup: 1 large and 1 small jalapeño ( left whole, I just cut long slits to sauté in about 1 tablespoon or so of avocado oil, this adds wonderful flavor to broths), approximately 4 garlic cloves, 2 white scalloped squash, 2 zucchini, 1 brown onion, approximately 1/2 gallon bag of fresh green beans, a bunch of colored carrots, 1 bell pepper, 1 long green sweet pepper, a handful of chopped collards, a handful of chopped baby spinach, a handful of snow peas, 3 leftover ears of corn cut off the cob, leftover smoked chuck roast cut into bite sized pieces, 4- pints of beef bone broth that I had canned, 1 pint of spicy rotel tomatoes that I had canned up, 1/2 a pint of salsa that I had canned, and just about 1 1/2 cups of rinsed pearl barley, and a little salt and pepper to taste.(only about 1/2 a teaspoon each because everything I had canned and used had enough flavor already) I think that’s everything I added haha. It turned out to be the most soothing, feel good soup that I have made lately.
That sounds so delicious! I'll be giving that a try too. Thank you!
Is it just me or are you going above and beyond with you videos? As I say you are Amazing. Thank you Chelsea.😘😘😘😘
We fry up bacon, then fry up onion and collard greens in bacon grease then add bacon. My mom would then put a little vinegar on it. So good!
Almost the way I cook mine but I don't put onion's in them. I saute them with bacon grease and add sugar and salt. I will add hog jowls while it's all cooking together.
My favorite way to do collards is to stew them with onion, garlic, a pinch of red pepper flake, S&P and smoked hocks or smoked turkey necks/wings. Once the collards are very tender, strip the meat off the hock bones and chop, add back to the greens. We serve them with a sprinkle of vinegar on rice with black-eyed peas and cornbread, coleslaw as sides or serve them with mac and cheese and fried fish or any BBQ. I also love them in Zuppa Toscana, any quiche or frittata, and as a scalloped casserole with mushroom, onion and bacon and a buttery cracker crumb topping.
Cook your collard greens with water ham hock,salt, teaspoon of sugar,a couple spoons of vinegar. Most people cook them all day, cooking the juices down in them. So very good with cornbread.
This is how I cook them as well
When I was a kid, my southern grandma used to make collard greens with ham hocks. Delicious.
Even if it cost more to grow your own vegetables, you have the best of the best quality and you don’t have to worry about poisoning from what the fertilizer used by the farmers. You know your plants are organic!
My mom is from Mississippi so she makes her greens with smoked meat. She will boil smoked ham hock, smoked turkey legs/wings, or smoked pork neckbones in water and pepper. Once the meat starts to get a little tender drop your greens in with a diced onion. Season with seasoning salt or regular salt (if needed), onion powder, a little garlic powder. Once greens are almost done add a can or fresh bunch of spinach & cook until done, remove bones from the meat and enjoy!
With canning tomatoes you know what’s in them, you’re saving tin cans and printed labels and all the energy used in manufacturing and transportation. Same with freezing and pickling.
I am from the southern US. We boil collards with ham hocks until they are very tender and eat them with corn bread. Sooooo delicious!!
In case you're looking, you threw your knife into the red cabbage! 😂
You are such a natural in front of the camera!!! I can’t believe some network hasn’t snatched you up for hosting a gardening and preserving show!!!
I’m in my 70s and live in a gated Senior community in the middle of the Sonoran Desert. Strict rules forbid gardens because they draw the wildlife… that we old folks may not be able to run away from 🤣🤣🤣… so I’m living my back to nature life vicariously through you.
I don’t know who does your video editing, but it is wonderfully seamless.
Wow girl. You are amazing. Watching you makes me tired😂
You are my new super hero❤! You are so efficient and productive. I aspire to be more like you. I'm loving all of your videos.
for collard greens - use as a wrap instead of a flour tortilla. Don’t remove stem but trim it to be level with the collard leaf. Dip the collard in boiling water for just a few seconds to make the collard bright green. Remove from water, drain on a towel and use as a wrap for low carb alternative to a flour tortilla
Chelsea, when I cook fresh collards, I clean and chop them just as you did, set aside. In a wok, or large skillet, I first sautée chopped onion, fresh garlic, salt and pepper, and one slice of chopped bacon in a bit of olive oil and a bit of butter until they are all sautéed well and bacon is done. At this point, I add a bit of chicken broth to the pan. Then, I pile the collards high in the pan and let them cook on medium heat. I stir them a lot to make sure they all get covered with the sautéed mixture until done. They are SO good!! 💔🙏🏼🐾🙏🏼💔
Definitely try cooking your collards in broth with smoked ham hocks. You can also use smoked turkey wings if you’re out of hocks. We’ve also used smoked neck bones. Basically smoked meat is the best way to go. Lol Add whatever seasoning you like to taste. We use seasoning salt, garlic and onion powder, a dash or two of smoked paprika, and pepper. I also add a tsp or so of bacon drippings. We cook ours low and slow for about two hours,
time depends on amount of greens. I usually am making a huge pot. I cook till meat falls off the bones and greens are nice and tender. Corn bread is a must because you need it to sop up the pot liquor. Sooooo yummy! 😊
Suggestion: Make and freeze your own meal starters. Dice peppers, onions, and celery and bag them together in easy portions for convenience.
I cannot believe how many wildfires are in Canada 😳 I sure pray they are not near you! I love your channel and learn so much from it, thank you for taking the time to make videos and share
Well, the fires are suspect in every Cdn area….
My first job during canning season (1970s) was to put the garlic and dill in the jars. Great memories of my grandma. I love watching you preserve the garden.
Wonderful harvest, preparing, canning & freezing accomplishments! Thanks for sharing! Love the sheep visiting & Maple saying hi! Blessings to everyone 🤗💗🇨🇦
Rachel of that 1870s yt channel has a non-USDA approved recipe for p.c. ‘Southern Style’ greens… We love the recipe. Serve it over rice noodles and calling it Vietnamese Pho!
We are still experiencing smoky skies from the Canadian fires! We have had numerous days of Air Quality warnings this year. Our Canadian neighbors have been through it this year. I’m praying the fires stop soon!🙏🏼
The videos have been so educational and informative. I actually bought canning equipment to can chicken broth soon. I’m just so nervous I won’t do it right and someone gets really sick!! I hope you and your family are doing well and staying safe. Hugs, Doc❤
You must let me know when you do it. I'm cheering you on, my sweet friend.
Fear not- pressure canning for the appropriate time and pressure for your elevation eliminates the concern of causing illness. Good seal and you're all good. Extra precaution you can boil for 10 minutes for serving.
God bless.
We cook our collards with smoked turkey in them. Put the smoked turkey legs or wings in the crockpot and add broth or better than bullion (chicken flavor). A couple of tablespoons minced garlic. Once the turkey has cooked until almost tender, we add the greens, salt and other seasonings, and let them cook down for a few hours until they're tender. That's a meal by itself as you have both your meat and veggies all in the same pot. I do my purple hull peas nearly the same way, with the acception of adding sauteed okra and onions to the peas. Love fresh garden veggies...
My Amish neighbors wrap newspapers around the stalks of celery in the garden to bleach it for their wedding celery. It is a very light color and delicious. Maybe it can be googled.
When we lived in Germany, our friend had a huge, bush like plant. We asked my landlord what it was. It was celery. Her landlady would cut off what celery staljs she needed and left the rest of the plant. If froze back every year but would come back bigg the next spring.
In Brazil we eat uncooked like a salad. Cut the leaves like we do coleslaw very thin. In a frying pan sauté onions, garlic salt and pepper and drizzle over the uncooked collards. Usually is served with black beans, rice and churrasco( grilled beef, chicken). Hope you like it.
Hi Chelsea, this recipe is very good for the winter days:
White beans (if dry you'll leave them in water the night before, if canned they are ready to use)
Chorizo (preferable a sweet one like paprika or Spanish's chorizo)
Pork belly
Any type of good red meat (not chicken)
Carrots
Collards and/or chards
Onions
Bay leaf
Garlic
Beef stock
Tomato sauce
Salt
Sear the meat, veggies and condiments, add the beans and broth, and cook everything together over a slow heat. I don't go by measures and I know you don't either, figure the amount depending on the mouths LOL. So yummy, specially when it's cold outside. You can replicate the same recipe with lentils.
I'm from The South...so we eat collard greens cooked in bacon grease, ham broth, or chicken broth and a little butter. Dash of sugar if bitter. THEN...you eat them with pinto beans, field peas, lady peas or something like that. AND THEN....Chow chow with it!!!! I mix it all together and eat it....and if you want to go full fledged Southern....eat it with cornbread. I grew up in Tennessee and live in Georgia right on the line between the two. Enjoy!!!!!!!!
Collard greens are cooked with onion garlic and a smoked turkey leg or ham hock southern comfort food for sure. With cornbread and beans yum
Or a big slab of bacon, boiled for a couple of hours, add collards to the "broth" add a bit of hot peppers, or pepper flakes. Cook til soft. Serve bacon as your protein and corn bread for sopping up the broth. That's how my Granny did it.
Honestly, I've always been watching all your videos and whenever I watch, it's giving me a calm and relaxing vibes and a positive energy. Also, your videos help me relieve my stress. Always take care and so is your family. Thank you for always giving us these wonderful videos ❤
Shane and simple(blog) has a nice instant pot collard greens recipe. I lowered the vinegar a smidge and use a spoon of my chick-like-seasoning instead of veggie broth but I am in love with it. I also used this simple sauce and cooked 1/2 large head wedged cabbage, 5 to 6 potatoes, 4 large carrots, 8 whole kale leaves, 1 celery stalk(whole for flavor)and 1/2 of a medium sweet pepper. Pressure cooked for 20 minutes on high, with natural release for 20 minutes using a double batch of the sauce ingredients. Remove vegetables to a serving platter and measure out 1/2 cup of the broth, 1/2 cup of the potato, 1 cup of the cooked cabbage, piece of the sweet pepper, and blended in the nutri-bullet to make a wonderful no oil/no flour gravy. "Let whole plants be filling your pants" :) LOL, I thought of that early this morning for some reason...
Enjoying your youthful energy and recalling when I had that much.
Collards and turnip greens taste best after a good frost. I'm from the south, and we have to wait a long while before the frost takes that bitterness away. Also, cook with either ham, bacon, or ham hocks-- long and slow.
You make me nervous walking around with the knife when you talk with your hands or when you drop it on the ground. Those sheep looking in the door were so cute.
Make a ravioli with the collards or make a fried wanton stuffed with collard greens with a Alfredo and spicy sausage sauce-yum!
Celery freeze dries fabulously, so does any greens, peppers and leeks and onions, garlic...
Boil smoked meat (pork or turkey) preferably bone-in on the stove until tender, season with crushed red pepper, garlic powder, salt, and pepper. Add your cleaned collards and boil until tender approximately 40 minutes - one hour. Top with sautéed (bacon, onions, and bell peppers).
Another wonderful video! My dad would have been so envious of your celery. He tried to grow it every year (Duluth MN) and just couldn’t. But the rest of his garden was bountiful and my mom was always canning and preserving. I learned from the best. ❤️
Even I am trying to grow celery but cannot
Oh ny gosh..life of a homesteader when you have sheep on your deck!😂. Love watching your channel. You look so at ease when canning. Thank you for always bringing us along on your daily chores
Nice to see a fantastic person having a good time here in Sweden
One more fråm sweden🎉😂
Hi! I’m a newer subscriber to your channel. I’m in ILLINOIS and I so enjoy watching your channel. I’m a senior and I wish I was younger so I could garden a little. God bless you & your family 😊 Awesome harvest!!!
I cook collard greens with chopped onion sautéed in olive oil, add crushed garlic and a ham hock. Add some water and sautee till tender. So yummy!!❤
Living Traditions Homestead has informed us that Harvest-Right is upgrading all it's customers that have a four tray to a five tray system for free. They will also send you a new tray and the software you need for your Harvest-Right to update it.
All you have to do is call Harvest-Right. They have said that the extra tray gives them a good bit more production. Jojo from Mississauga ON Canada.
Hi Chelsea, I spent well over a decade chopping collard greens for my pet green iguana. I learned a quick way to chop them up: remove the center stem, stack several leaves, roll them up, and then easily chop through them. I'm of Portuguese descent, and we have a soup called couves (collards) and bacalhau (salted cod). I can get my mom's recipe if you're interested. We also make a green soup called caldo verde. There are lots of variations of that, some with meat and others without. I can get that one too, if you'd like.
Dolores here from Nova Scotia, I've never planted collard greens but thinking I may next year. Nice video. My hubby headed off to bed and I'm waiting for the pressure in my canner to come down. Hubby said... Let me guess, you are going to watch Chelsea? Lol ❤
Blanching the collard green leaves and using them as a wrap for sushi is delicious. Each have off the rib is one sushi roll. Way better than seagreen wraps, I think. Sweet potato is a lovely filler, as is any traditional filling.
Boil the collard greens with smoked meat, garlic, salt, pepper, and apple cider vinegar to taste.
I have 3 lemon cukes, they’re low acid and my husbands fave! I thought I’d lost them all but he picked his first one yesterday
I’m still freeze drying peaches! Load number 8! Celery does great.
I’m going to do tomatoes too - for powder. Then I can make paste to juice and everything in between.
I found 3 lbs of pickling salt for $3.99 American
Pile your celery up on the trays, up to 2.5 lbs per tray. It’ll work out great, trust me.
Alabama here! Sauté onion and chopped bacon in a large pan. Deglaze with your favorite vinegar and a splash of broth. Add your greens and simmer for about 15-20 minutes lid on. Serve this along with cornbread (not sweet) and some pinto beans for a meal on New Year’s Day! This will bring you luck for the year!😘.
cabbage, new potatoes,and bacon....english meal,,,i love xx
Another homesteader, I watch, took her flowers freeze dried them, and made magnets for the fridge. They turned out pretty. #Ideas. ❤❤
You have such a welcoming smile
My family is all in the south .... so our collard recipe includes chopped bacon, sauted onion, salt, pepper and a pinch of cayenne. :)
You can water bath can your green tomatoes to have fried/baked green tomatoes later or make chow chow. It's wonderful with beans!
My granny and my mom and basically everyone cooks our collards with some ham hocks or cured ham skins or streak o lean it’s cured pork like bacon whatever meat seasoning you like she cooked hers and then chopped them up of course fried cornbread lol or a big cast iron skillet in the oven her dinner was maybe fried chicken and potato salad and garden vegetables oh my goodness lol
Not sure if you’ve freeze dried celery before but I’ve been watching Becky from Acre homestead and she says she’s not a fan of them done that way and prefers to just keep them in her freezer diced. Just thought I’d share that ‘just in case’. ❤ Hugs from Vancouver Island my friend!
Becky is a big fan of freezing a lot of food…. I always have in the back of my mind ‘power failure’ when I watch her do big batch freezing meals….
Loved how you managed your garden to harvest to your table. You are very organized , a pleasure to watch !
Collards are popular where I live in South Carolina. Cook bacon, remove and set aside. Sauté the collards in the bacon drippings. Add broth to the bottom of the pot, a Tsp. Lemon juice, pinch of sugar and bacon that was set aside and salt and pepper to taste. Cook to desired tenderness. Yummy!
Some people will eat with some hot sauce or pickled pepper juice. I just like them as cooked.
We have had smoke all around us for a week or so. It burns the nose if you are out longer than a few minutes. When the breeze kicks in it blows it away to some extent but not enough to make it healthy to be in for any time. I have had to go to the local farm stands for green beans to make dilly beans because dilly beans never last long once the jar is open. My family would be thrilled if the only thing I canned was dilly beans. 😆
1-2 bunches of collard greens (or 32 oz. packaged cut collard greens)
2 ham hocks (or 1/2 pound smoked meat)
1 tablespoon salt
1 tablespoon black pepper
3 quarts water or chicken stock
1 large onion, chopped
1 tablespoon red pepper flakes
3 tablespoons sugar
3 tablespoons apple cider vinegar
In a large pot, bring 3 quarts of water to a boil. Add ham hocks, salt, and black pepper. Cook until meat is tender about 1 hour. Remove meat from broth and set aside to cool.
Wash collard greens thoroughly. Remove the stems down the center of the leaf. After stems are removed. Stack 4-6 leaves on top of each other. Starting at the round end, roll all the leaves together into a roll. Cut leaves into 2" ribbons. (If using packaged collard greens proceed to the next step)
Add cut collard greens, onion, and red pepper flakes to the broth. Cover and simmer.
While greens are simmering, shred smoked meat and add to the greens. Continue simmer for 1-2 hours checking on the tenderness of the greens after 2 hours.
Just before the greens are finished cooking add the sugar and vinegar. Tasting for balance. If the broth is too sweet, add more vinegar, and if too acidic add more sugar. Taste for additional salt and pepper.
We sautéed our collards with onion ,bacon grease ,and a little balsamic vinegar or added to a pot of pintos with ham or bacon ends
I grew up on a mixed farm but our family moved to a city many years ago. I loved living on a farm. Helping to make meals for all of the farm hands every day though out the summer and fall. Lots of work. Your family is amazing!
In Europe we eat also the celery root, called celeriac, looks like a big bulb, it is savory, also used in soups, salads or as a snack
Collard greens with onion and celery and smoked meat on bone with seasoning. Cook down and serve with a splash of hot sauce
One of my favorite winter soups is ham, cabbage and potato soup. It's just ham hocks or a meaty ham bone cooked with cabbage potatoes and onion, seasoned generously with salt and pepper. You could easily sub collard greens for the cabbage. Just add a tiny amount of sugar or honey (a teaspoon or two) if needed to offset any bitterness.
Southern collard greens…greens, Ham hock, a tablespoon of sugar, cook all day. Garnish with crumbled bacon. My parents like hot pepper vinegar sprinkled on top (I don’t). Hot pepper vinegar….bottle….pile in some hot peppers, pour some vinegar over the top….let pickle in refrigerator for a few weeks…use the vinegar over greens, refill vinegar when you run out
Beautiful tomatoes. Looking like tomato sandwich time. Glorious!
We grow collards in NC in fall and winter. My favorite way to prepare them is with chicken broth, onion, and some red pepper flakes or you can skip the red pepper flakes in the cooking and serve with pepper vinegar.
If they are very tender add them to a quiche, or mix them in with cooked rice, red beans and some Cajun sausage. Also, I substitute collards for kale in soup with veg and kielbasa.
I like to stir fry with my collard greens, olive oil in my cast iron pan, add sliced onions and garlic, cook a little, add the chopped collards, salt to taste, I like to add chilly peppers flakes but you can add pepper instead, cover with lid to create some steam, mix often, cook until collards done
You make me tired🤣..you are such a hard worker .. and look at that beautiful payoff.. great job👏👏💜
We boil ours up after prepping with some ham or salt pork and a pinch of sugar and eat with a massive skillet of hot cornbread. The juice is called pot liquor. No other recipes necessary. I could eat them for breakfast!!
You take collards, onions, garlic, and red pepper flakes and cook them for an hour in chicken stock. At the end put in salt, pepper, and a splash or 2 of apple cider vinegar.
When making dill pickles, I always use the dill stems, also, for much more flavor. I just make sure no bugs are hiding in the hollow stems and poke them down into the cukes so the flavor is next to pickles all the way down the jar. I never see anyone doing this but only using the flowers which I did add for 'pretty' in the tops of the jars. Try it with one jar just to see - tastes the same to me but more dilly. Love your tip on removing the seedy centers from the fat cukes as they have plenty of flesh to use for pickles. You are always a huge source of encouragement to me. Thank you for your videos!
I’m watching several of your episodes while I’m canning beets. We only live on .10 acre corner lot but…. We have 10 raised beds. No root cellar but grateful & thankful for a basement. Thank you so much for your videos and keeping me company while I’m putting up my harvest. - North Eastern Pennsylvania
Collard Greens I cook my collard in broth Olive oil onion garlic. But the country way is smoked pork or smoked turkey tail cooked down tender First. Then add your Greens a little vinegar red pepper flakes. Cooked down until soft. ❤
You are making my mouth water with the bea tomatoes
Collard greens. My fav is heated in a skillet with some peppers (I prefer hot) with some minced garlic. When just about done, crack some eggs on top, mix to scramble, cook eggs through. Awesome quick power breakfast!
You can also freeze dry and powder down to add all those nutrients to anything.
Boil a smoked meat (turkey/pork is best), while it's boiling start boiling the collards also (in a broth is best), after the meat is falling off the bone combine both collards and meat with the juice it was cooked in all together, sauté some onions, garlic, bell pepper and add to the pot, season with your ap seasoning, garlic and onion powder, 2 bay leaves, thyme, salt and pepper, half cup white vinegar. Finish cooking together for 1-2 hours til collards are tender. Best Collards Ever!!
Your garden is inspiring
Every year we can about 12-15 bushels of tomatoes and can't look at another one for the rest of the season 😂
I love those sheep coming to say Hi
Down here in the south we sat. onion, garlic add a ham hock ,collard greens and then cook slow and low. And then you add your spices to it some like it spicy, some like it with just salt and pepper. Of course don't forget the cornbread. It's a must.
Thank you so much you worked so hard and so fast you are an inspiration to us all
Yaa I was waiting for ...a quick jaunt to the high tunnel. Back to the video😊
COLLARD GREENS!!
Cook the in chicken broth with sautéed onion and sweet peppers, bacon or salt jowl, and bit of brown sugar and hot sauce. If you want to kick the flavor up a little more add some Better Than Bouillon (about a tablespoon). Simmer on low for a couple of hours.
I saw on Living Tradition Homestead the other day that they upgraded their Harvest Rite Medium (4 trays) to a five tray. Very easy.
In Ohio we boiled our collards with smoked turkey necks. For those who can't eat any food without "a little bit of heat" (yuck!!) they added Frank's Red Hot sauce.
So much work, Chelsea! You’re a busy bee!
I actually tried to take a nap while watching your video but I just had to get up. Why?? Well, I don't have any of my winter seeds started. If I don't do it now I won't have winter green's especially collard greens. I love them in the winter!! This is how I cook mine but one thing I don't do is blanch them when I put them in the freezer. Anyhow, I saute my green's in bacon grease and let them reduce down to size. I will put some sugar and salt in them and saute a little longer. I'm not one to measure anything either. But, turn them down lower so they don't burn. I then cover them with water and add hog jowls. Let it all cook but don't let them absorb all the water. Again, I don't time anything! But, talk about some ole fashion collard greens you can't find anything any better. I like cornbread and either fried chicken or pork chops with my green's! That's how we do it in South Alabama!! Enjoy!!
I tried celery for the first time this year and it was amazing! I dehydrate my leaves cause there are so many when you grow your own. I am in Alberta Zone 4b. Thanks for sharing your wealth of gardening information.
This was SO exciting! I did 125lbs from desert hill and thought I was tired. 😆🙈
Chelsea I am watching your old videos and cannot find the final kitchen reno video, does it exist!? I’m on the edge of my seat over here 😂😂
Cook them in bacon grease, then top cooked greens with the fried bacon and onions. Delish!
I cook collard greens with chicken stock and garlic, and smoked pork neck bones or smoked turkey legs. Long simmer, oh so good.
I so envy you your garden & what you are growing & harvesting. I would love to do it but I do not have anything like your energy. Great video Chelsea.
Goodness…puts my preserving efforts in the shade…many congrats on your energy levels😀😀😀
I throw the overgrown pickles to my calves. They love a little treat. Or cut them up for the chickens.