I use coriander in my cooking from time to time. But because I don’t use it often I’d hate to buy a bottle of coriander. It would just go stale before I could use the whole bottle. But luckily I don’t have to buy it.
You see, I always have cilantro in my garden. It typically comes up on a volunteer basis as a result of seed falling to the ground. But cilantro seed is… coriander.
So I take advantage of this dual-purpose garden goodie and harvest coriander when the cilantro is done, typically around the end of May here in NE Texas.
I grow & harvest lots of garlic every year. So much so that there’s no way I can use it all fresh before it goes bad. So to preserve some of the garlic further I also like to keep a jar filled with peeled garlic cloves in my freezer.
But ugh, peeling that many cloves is going to be a long, sticky chore, right?
Come see how I can peel whole heads of garlic cloves in seconds.
Y’all know I love to make my own broth, right? I mean, when I found out how simple it was, and how cheap, and healthy – there was just no reason NOTmake it. Just plunk some bones into a pot of water and then cook them until they’re broth. I don’t add veggie ends or seasoning of any kind. Just pure bone broth.
It’s easiest to pour that cooled and strained broth into plastic jars and store them in the freezer. But too many times I’ve failed to properly plan in advance & I’ve had to chunk frozen broth from the jars for my recipe.
So now that the weather’s cooler and I don’t mind heat & humidity from the kitchen coming through the house, I figured I’d can it this time instead.
Don’t be intimidated by a pressure canner, y’all. Canning broth is easy.
Okra is a powerhouse in the garden. Heat? Drought? Poor soil? It just seems to laugh at it all! My garden struggled this year due to the prolonged cool, wet spring. When the sun finally did come out & the temps warmed, many of the things I’d planted had already given up the ghost. But not the okra.
Now okra will produce you out of house & home if you let it. So I only planted four (count ’em – f-o-u-r) plants! It’s been about right to supply RancherMan & me with okra. But I’ll need to harvest & accumulate enough okra for frying up for us. Thankfully it’s easy!
I have a couple of bags of frozen blueberries in my freezer. But right now freezer space is at a premium. So I need to empty some of its contents and one of those bags of frozen blueberries needs to come out.
I’ve got plenty jars of jelly/jam in my pantry so there’s no need right now to make more Blueberry Jam. And a person can only (healthily) eat so many Blueberry Muffins.
So my thoughts turned to ways to dehydrate some blueberries for my pantry instead. Turns out it was pretty easy.
Last year’s pumpkin harvest was truly out-o-control! I harvested so many pumpkins! Sure, I shared several of them with family & friends. But I still ended up with mountains of my own.
I love to use these heirloom pumpkins for puree in my Pumpkin Granola so I cooked ’em up & pureed them. They were measured out into 2-cup measurements and frozen for future use.
But RancherMan was the wild-hog-hunting KING and our freezer was filled to capacity with pork. But I still had two remaining pumpkins…
They had some staying power, still looking as fresh as the day I harvested them. But I really needed to do something with them before they started to deteriorate. With no spare freezer room, what will I do?