by Texas Homesteader
*This post contains an affiliate link
Last season I was trying to preserve as much garden excess as I could. I hated for any of it to go to waste. So we ate fresh from the garden every day, then I shared with family, friends & community. Then I preserved as much as I could either by freezing, canning or dehydrating.
You could say I was bitten by the dehydrating bug because the more I dehydrated those veggies the more enamored I became with the whole process. I was amazed at the small amount of space my dehydrated shredded potatoes took up in the pantry. I loved my dehydrated jujubes sprinkled in my homemade granola. I really enjoyed tossing dehydrated garden veggies into my never-ending soup. But now I’m experimenting with yet another way to use them. Salt-free veggie granules. OH YEAH!
Preserving The Garden’s Bounty
Any gardener knows what happens when they plant squash in the garden – it’s prolific! And once we ate as much as we could fresh & shared so much that people ran the other way when seeing us fearing we’d bring them MORE squash, I froze & dehydrated some of it.
I’ve never really been pleased with the texture result when cooking with frozen or dehydrated squash, but I love the flavor.
Dehydrated Vegetable Powder
Then it occurred to me to use the dehydrated veggies make my own veggie granules. I really love it & I’ve sprinkled it in pasta sauce for a more intense flavor when enjoying pasta, it’s easy to toss in soup as it’s simmering and it’s delicious when added to rice as it cooks.
And I love that it adds not only a deeper flavor but also a little more nutrition. Now by doing this I’ve added nothing to the landfill, utilized excess garden produce and I’ve provided a delicious product for my family for very little cost. What’s not to love??
Making these granules was easy, I took different dried veggies from the pantry and whirred them a bit in a * coffee grinder I use specifically for this purpose. Today I used purple onions, carrots, bell pepper, zucchini and yellow squash. I can make it different every time, but I want to make sure none of the flavors would conflict with any recipe I use them in so I really like this combination. I sifted the powder into a repurposed seasoning shaker and placed a label on top.
How do you preserve & use your garden excess?
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