The Harvest Eating Podcast

On today's show I introduce a series we will be covering that lays out the current state of world economies and how an impending economic downturn will affect you. We will be discussing the following during this series of shows: Commodity Food Storage-rice, beans, pasta, grains, etc. Common Kitchen and Homesteading Equipment-what you need Storing Pantry Items-canned goods, condiments, paper produc...

Today's show is strictly about Thoughtful Harvest Sauces, it's not a regular episode so if your not interested in behind the scenes business and food manufacturing stuff you might want to skip ahead to next show. I will be discuss our recent packaging change from glass jars to flexible pouches and the benefits of doing so.  Also I talk about new equipment we used and how the packages sealed etc.

Today I discuss making a super summer dish; fried green toamtoes with a tomato peach jam....SPICY tomato peach jam. The addition of a cayenne pepper (or your favorite type) brings a special something to this great appetizer. In August tomatoes are at their best..and peaches are almost gone...so this is perfect time of year to make this. Frying green tomatoes is a tradition down south nad this corn...

On today's show I go over 5 ways to use the summer bounty of peaches many of us have right now. I'll highlight: Grilled peaches w mascarpone cheese and balsamic drizzle Sourdough Peach Clafoutis Habenero Peach Jam Salted Caramel & Lavendar Peach Cake Buttermilk Peach Smoothy. I love peaches and often can them as well as just eating from the hand. I hope these ideas inspire you too.  

A few episodes back I suggested the use of probiotic rich foods like sour pickles, kombucha, sauerkraut, kefir, yogurt etc. On today's show I walk you thru the making of a delicatessen classic; the full sour dill pickle. These intoxicating little pickles can be found floating in wood barrels in many delis that appreciate old-world goodness. Sour pickles are made using just water, salt and aromatic...

On today's show I celebrate my 300th episode and read a few quick thoughts from listeners. The main topic is the vinaigrette. This is something  I want you all to try. It's simple, if you can find lacto juice, delicious and healthy too. It takes 1 minutes to make it and your salads and taste buds will thank you.

Today I provide a recap of my trip to The Colorado Rockies to visit with and help nurse Omi (my mother in law) back to health. My goal was to assist her immune system, which is being ravished by anti-biotics that are killing her lung infection, through the use of function foods, probiotics, lacto-fermented beverages, vegetables and dairy products. While I was not able to create any weight gain, I...

On today's show I provide instructions so you can make a terrific summertime dish; rosemary & garlic marinated chicken with a berry coulis. This dish can be made with chicken breasts, chicken thighs, (personal favorite) or even pork tenderloin. The marinade leaves a delicious rosemary garlic flavor and the refreshing coulis is the perfect foil and balance to the dish.

On today's show I discuss the salts I keep in my pantry and give tips on how to use them. The proper use of salt is paramount to good cookery and even more important in the crafting of artisan foods of all sorts. I keep the following salts: -Morton Kosher Salt -Iodized salt (rarely used) -Maldon Flakes Salt -Grey Sea Salt, France -Himilayan Pink Salt   This episode has been requested many times so...

On today's show I discuss ideas for cooking with fresh spring peas. Unlike canned or frozen peas, which have their place, fresh spring peas are truly luxurious.   Rather rare these days, fresh peas are amazing ingredients and a treat to cook with. I mention some very specific ways to cook with peas like a cilantro garlic pea cream sauce served over roasted halibut, curried peas, rosemary garlic pe...

On Today's show I discuss how I make shrimp n grits, The grits have cheddar cheese and garden fresh chives along with some roasted red peppers. The shrimp were marinated, then grilled to perfection and placed carefully on the wonderful grits then adorned with a heavenly drizzle of the shrimp reduction sauce.  When done the meal is a feat for the senses. All the elements to a memorable dish lie wit...

On today's show I dive deep on the reasons you would consider NOT buying pond or farm raised shrimp from overseas. When buying pond raised imported shrimp there are issues with in-humane labor practices that include slavery, terrible quality and lack of sanitation, plus the economic consequences of your dollars not going to your local fishermen. At the end of the show I detail a tasty shrimp recip...

On today's show I discuss the micro biome referring to your intestinal health. The trillions of bacteria that live in your digestive system are the key to a healthy life. They can prevent and even cure some disease and modern science and the pharma industry is hard at work unlocking what may be the biggest human health development ever discovered. You micro biome or gut has over 100 trillion bacte...

Today I talk about my top 4 tips for successful grilling. So easy if you follow them to produce great grilled chicken, steak, grilled pork or even grilled seafood. If you keep your grill hot, brushed, oiled and let the grill cook instead of flipping the meat every two seconds you will have great results. Charcoal grills are my favorite and I use lump charcoal instead of charcoal briquets, and neve...

On today's show I talk about my plans for using up produce we have growing. I na short few weeks there will be many vegetbles coming into the kitchen after being harvested. Having a plan and some recipe ideas BEFORE this occurs is the way to go. Try to envision the myriad ways you can use your upcoming harvest.

On today's show I discuss the Vertigro hydroponic system were using and also the Rootmaker and Roottrapper growing vessels were experimenting with. Both are AWESOME additions to our gardeing efforts and both allow us to garden-above ground....no digging, weeding or bending. We will update progress as 2015 continues.

On today's show I discuss a term called Ketosis, essentially when your brain uses ketones created in your body to burn as fuel. You can turbo charge weight loss and brain function if this is done properly. A ketotic diet is becoming common place with many i n the medical community which flies in the face of government recommended diets which are total garbage.

On today's show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception. Check out the video of this recipe at Harvest Eating.com

On today's show I discuss making slow braised pork ribs with dried red chilies as the base for a braising liquid. Country style pork ribs become amazinly tender and delicious when cooked with a flavorful chili and tomato broth. The addition of garlic, carrot, onion and a few spices makes this so good. Serve over rice, in tacos, burritos etc.

Today's show is all about making an old-school Italian classic, Spaghetti Carbonara. This pasta dish usually features a unique cured pork product called Guanciale or pork cheeks, eggs, cheese and usually some herbage. Since pork cheeks can be difficult to find in middle America bacon can be substituted. And other things such as peas, tomatoes, cream etc can be added ot make the dish your own. This...

On today's show I walk you thu making tamales a classic Mexican dish that is amazingly diverse and incredibly delicious. Tamales are also gluten -free making them safe for Celiacs too. I made some pinto bean and cheese tamales the other night that turned out really nice, see Facebook.com/harvesteating for a photo and visit Harvest Eating.com for the recipe.

Today's episode is a quick show focused on making these simple breakfast, lunch or snack cupcakes. They're made with farm-fresh eggs, two types of cheese, Italian kale, roasted red peppers and de-hydrated hash brown potatoes. These take only a few minutes to prepare and only 25 minutes to cook. They were loved by my entire family...we finished 12 in mere minutes.

On today's show I discuss the avian flu outbreak in the midwest where turkey and chicken factory farms are experiencing a massive bird flu crisis. Millions of birds are being destroyed and the whole factory farm system is being exposed for what it is....concentrated risk. FULL DISCLOSURE: I eat factory farm protein occasinally, but hate doing it. I feel the need to discuss this and present some op...