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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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You could save the stems to use in veggie broth. Freeze them!
If you powder the greens in a food processor it takes up even less space.
I tend to put beets and the beet stems with some oliveoil, salt and rosemary in the oven packaged in aluminum foil. The stems become very yummy like that 🙂
Dehydrate the stems and grind them also
Or chop and stirfry
Kale stems are great powdered. 🙂
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.
I just ordered the 9 level dehydrator and will be delivered next week. Thank you for your inspirations I love your videos.
How do you use dehydrated vegetables? Could you how us? I only stirfry
I hate the taste of kale but really want those goodies inside them. can you taste the kale in the food when its dried?
You can dehydrate carrot tops too
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!
The greens powder is a huge hit with my husband and I. Our favorite use so far is putting it in grits while they're cooking. I can't wait to try it in other dishes!
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.
What zone are you located at?
I use the stems like celery
Use the.stems in soup stock!!!!
How does the nutrition content of the greens hold up after being dehydrated?
Why not powder them to save room, especially since you're planning to just add it to be hidden greens in dishes you make?
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!
I use my leafy green stems like celery in soup. Chop into small pieces, put in the freezer, then use a handful in your soup or stock.
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!
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 (:
Good show as always
I am going to use the kale stems just like celery for soups and stews.
Love your energy.
You could use the stem in juice