November 5, 2024

VIDEO: Making Homegrown Greens Powder and Cook Dinner with Me!


#AcreHomestead #GardenHarvest #CookWithMe

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Today was a big harvest day, not only did we harvest a ton of greens to dry into green powder but we also were able to harvest our first green beans!! In this video, I showed you how to dry greens to add types of dishes! I also show you how to cook two freezer meals.

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Some of my favorite kitchen essentials!
9 Tray Excaliber Dyhadrator — https://amzn.to/3xR9NwL
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Canning Supplies I Used:
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Oster 22 Quart Roaster Pan — https://amzn.to/2SjodX0
Stainless Steel Strainers — https://amzn.to/3eaM8As
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26 thoughts on “VIDEO: Making Homegrown Greens Powder and Cook Dinner with Me!

  1. I saw something about beet stems and being medicinal where you soak them or cook them and then you saved the juice from it and I think it's for pain on your skin.

  2. Hi there! I have a small garden and I am so glad I just found out you can fry and cook up the massive leaves on the tops of zuchinni (overlooked food). Have you tried this before? Blessings from Stony Creek, Ontario!

  3. The stems of swiss chard can be used, i love them, when i do a salad or i steam the leaves i put them after cuting in little pieces in a pan with a little oil. Tast wonderful and makes a nice colour in every meal.

  4. Have you ever done a video on cooking alot of boneless chicken breast and shredding it in the kitchen aide or hand mixer? I can't believe it takes seconds, instead of minutes! It's my new favorite kitchen hack!

  5. You've mentioned a few times that you failed in your gardening. Know this, you only fail if you don't learn from it. You are constantly learning and sharing your new found knowledge. You are doing a great job!

  6. I know this suggestion might come a bit later than needed but about the beet leaves stems and chard stems: I usually cut them really fine and add them to any dish I'm using the leaves in, as long as they are getting cooked. I especially love using them for quiches, frittatas, soups and stews (in which case I just chop them and add them raw to the pot) but they work for veggie loaded meatballs or casseroles as well. Just make sure they are cooked and softened before adding them to the rest of the ingredients: in the cooking process they'll lose their stringy texture and their moisture. I even use them, with a variety of other greens, to make the filling for homemade ricotta and greens ravioli! If you are going to add them to cheese or meat I would suggest squeezing the residual moisture out of the cooked greens and stems, to ensure it will not mess up the shelf life of your dishes. Hope this helps, I know how important it is to be able to use every bit of what you've worked hard to grow (:

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