Have you ever thought about eating your compost to eliminate food waste?
Stay with me now, I’m not suggesting that you rifle through the compost heap and snack on its contents. Come see ways I’ve saved food previously destined for the compost pile.
An easy tip to keep broccoli fresh and crisp for several days during its storage in your refrigerator. It’s simple old-time wisdom I learned from my grandmother years ago.
If you’re wondering how to keep that fresh broccoli crisp for days, check out this Homestead Hack.
Remember recently I ended up with a boatload of fresh carrots? Now there was no way to consume that many carrots before they went bad.
So I was frantically sharing as many as I could with friends, family & neighbors but there were Still. So. Many. Carrots.
So I dehydrated a huge bunch of them so I could enjoy them all winter long in our hot soups & stews. (you can read about dehydrating carrots here)
These dehydrated carrots look awesome in my pantry in shining glass jars. And they take no additional energy to store such as a refrigerator or freezer.
But I wanted to know how they would taste if I reconstituted them to enjoy as a veggie side dish. Let’s check it out, shall we?
Apples, apples everywhere! My aunt shared ten whopping bushels with us this year! As I mentioned a couple of weeks ago, there were many delicious things we did to preserve the apples but I tried something new this year: Fruit Roll-Ups!
I’ve heard of people making something similar to applesauce but using pears instead – Pear Sauce! I love applesauce so I figured I should give it a try.
Using my slow cooker it was super easy too, the procedure is the same as when I made homemade applesauce. Check it out!
This recipe for lightly sweet and crisp sweet pickles can be made one quart at a time. Perfect since the garden doesn’t always crank out those fresh cucumbers at the same rate. And this sweet pickle recipe is so simple anyone can do it!