The Harvest Eating Podcast
Keith Snow
Welcome to The Harvesteating Podcast where I discuss issues such as homesteading, cooking, economics, culture, politics, farming, etc.
528-Steak Fried Rice
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow’s daily coffee! V
Jan 26, 2024 • 36:29
527-Uses For Parmesan Broth
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow’s daily coffee! V
Jan 23, 2024 • 18:53
526-What's The PE Diet? How Can I Use It To Lower Body Fat % ?
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow’s daily coffee! V
Jan 3, 2024 • 40:28
525-The Reverse Sear What Is It and Should You Try It?
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow’s daily coffee! V
Dec 20, 2023 • 39:24
524-Burnt Spanish Cheesecake Is A Winner-Amazing Dessert!
visit harvest eating for show notes on website SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Brown Duck Coffee Quackin
Dec 14, 2023 • 35:04
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Dec 13, 2023 • 35:04
523-Imported “Grass-Fed” Beef Sold As Product Of The USA-Legally?
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! Lifetime Supporters get spices, coffee, and access to online courses. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! “Food Storage Feast is one of the most important recommendations I can mak
Dec 8, 2023 • 34:30
522-Savor the Spice: Indulge in the Irresistible Flavors of Authentic Thai Beef Noodle Soup!
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strat
Dec 4, 2023 • 27:08
521-Thanksgiving Recap, What Worked and What Needed Improvement
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic
Nov 30, 2023 • 38:51
520-Proper Thanksgiving Turkey Is Moist -Not Dry!
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic
Nov 21, 2023 • 48:56
519-Proper Thanksgiving Stuffing (dressing) Is Easy, Just Follow These Simple Methods
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic
Nov 17, 2023 • 38:35
518-DIY Edible Gifts-Use Your Cooking and Homesteading Skills To Impress W Thoughtful Gifts
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic
Nov 8, 2023 • 37:10
517-Roast Pork w Potatoes, Squash and Sage Gravy
ENROLL IN FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, P
Nov 3, 2023 • 42:09
516-Casseroles Are Nutritious, Filling and Perfect For Make Ahead Meals
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Pub
Oct 21, 2023 • 26:18
515-Finding, Storing and Cooking With Winter Squash
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Pub
Oct 14, 2023 • 31:36
514-The Perfect Hearty Fall Recipe Featuring Apples, Hard Cider and Pork
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Pub
Oct 11, 2023 • 34:26
513-Apple Tarte Tatin-A Classic French Dessert That You Can Make At Home
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled in
Oct 7, 2023 • 40:16
512-How I Use Butter, Lard, Tallow and Duck-fat
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparallele
Sep 28, 2023 • 32:33
511-It's Apple Season-Cooking With Local Apples
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled in
Sep 21, 2023 • 21:42
510-America’s Food Supply Has Lost Half Its Nutrient Density
Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious c
Sep 12, 2023 • 32:03
509-Trees & Bushes Should Be The First Thing Planted On Your Homestead
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Pub
Sep 6, 2023 • 1:00:06
508-Avoiding Seed Oils Is A Challenge, But Rewarding.
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Pub
Aug 29, 2023 • 49:16
507-Making Authentic Italian Pastas
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled in
Aug 24, 2023 • 41:35
506-How Eating Local Food Helps Climate
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparallele
Aug 11, 2023 • 33:51
505-Cold Food For Dinner
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled in
Aug 7, 2023 • 42:47
504-Our Goal To Eliminate CAFO Proteins
Join The Flock-Brown Duck Coffee! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled in
Aug 3, 2023 • 28:37
503-Basic Fermentation, It's All Around You
****PLEASE NOTE**** Certain segments of these show notes (the well-written ones) were created with AI. I’ve never used it before but I thought I’d try it. I actually think it’s a bit strange but it’s also rather impressive. I fear that AI will be writing our “news” and “opinion” stories and the sheeple will not even know it. In today’s episode, I’m discussing primary fermentation and the fact that this process is all around us, in many foods and drinks we regularly consume. PLEASE SUPPORT HARVES
Jul 29, 2023 • 25:22
502-Eating Clean Food Equals Freedom
Let me make the following bold statement; every person (or animal) has one thing in common-eating food is the most important aspect of life, period. With that said I offer the following: Eating clean food is a revolutionary act that in many ways flies in the face of what “they” want you to do. Everywhere you look companies and governments are trying harder and harder to dictate what you eat. Their advice is printed in magazines, in doctor’s offices, on billboards, radio ads, tv ads, pre-roll vi
Jun 12, 2023 • 27:49
My Love /Hate Relationship W Cast Iron & Carbon Steel Cookware
I’ve cooked with just about every pan brand and type there is over the last 3.5 decades I have been cooking seriously, I love some and hate others and today I want to discuss this more in-depth. I own many cast iron pans and pots and also 2 carbon steel pans and one new carbon steel wok. They perform well at times, but need to be cared for in specific ways, and when those care methods are not followed the pans lose their seasoning and are then just heavy paperweights. My French copper is amazing
May 20, 2023 • 27:26
Episode 500-WOW, Finally Made 500 Episodes....! Today I will discuss Planning A Dinner Party
Just a quick thanks to all of you who have stuck around for 500 episodes….hard to believe I have made it this long. Truth is I quit several times along the way but emails from fans asking for more shows kept me going. So here we are at 500 and I am humbled by your support through the years. Today I will be talking you through my planning and thoughts on a dinner party that is coming up this Friday, today is Tuesday as I write this. Planning a party for me requires thinking through many things to
May 12, 2023 • 34:14
499-Perennial Plants, Shrubs and Permaculture-What I wish I knew Earlier
Today is a Friday off-the-cuff show and I wanted to chat about perennials and permaculture. Now, right up front, I don’t know much about permaculture, so I am learning as much as possible. I have studied and continue studying soil science and regenerative agriculture, some of which apply here. I am also really excited about perennials and wish I embraced them earlier. Also this year I have started using companion plants to help others nad diversity in general, all good things I belive! Annual g
May 2, 2023 • 37:42
498-Creating For Youtube....Again, My Plans and What To Expect
I’m a Youtube creator and have been since 2006 if you can believe it. In fact, I was sitting in Florida with a friend and he showed me this new site in the middle of 2005 called Youtube. The trouble was every 4th or 5th video was some sort of pornography. we could not believe that this type of content was freely available to anyone, anytime especially since we both had young children at that time. At the beginning of 2006, I was shooting my barn apartment and posting videos on Youtube made with
Apr 20, 2023 • 44:42
497-Korean BBQ Bowl With Quick Pickles and Spicy Mayo Sauce
I made a Korean BBQ Bowl last night in about 25 minutes of active time and had everything I needed in the pantry or fridge. this is a pretty straightforward dish to put together and the flavors are pretty amazing. For two pounds of meat, I used 2 large green onions, 1/2 a small white onion, 10 garlic cloves. That was the aromatics that made the meat component, those were flavored with a sauce of: rice wine vinegar 2 tbs brown sugar 2 tbs soy sauce 2 tbs Gochujang paste squeeze of lime
Apr 15, 2023 • 22:39
496-What Are They Putting In Our Food?
Today I am speaking about a subject I am passionate about food labels and additives. While we can't avoid all additives, we can certainly read labels and just say no to food with too many questionable ingredients. A great example is ice cream, I did a story on Instagram yesterday (you are following me right?) whey I showed the label of a “French vanilla” ice cream, it has all the regular ingredients you find in ice cream like milk, cream, eggs, sugar, etc. but also contained many additives, dyes
Apr 12, 2023 • 15:55
495-Think, Plan, Cook-Easter Dinner Yet To Be Decided
I spend a lot of time thinking about food, I’ve been criticized or “ribbed” about this personality flaw by my wife, and several past girlfriends. I am constantly talking about the next meal, or food trends I’m infatuated with, or food products I want to develop. I contemporaneously imagine how food and culture bring people of all nations together and also tear them apart. I picture how to plate up food in my mind by separating the plate into zones and imagining which food will go best in what zo
Apr 6, 2023 • 4:30
494-This Is How You Make Super Crispy Roasted Potatoes
This is a quick episode today to explain how I recently made extremely crispy lard roasted potatoes that went alongside a ribeye steak. This “technique” is like many, not my invention and not the invention of the person you might have heard it from before….if that makes sense. So getting right to it first take your fat (lard, olive oil, duck fat, beef tallow) and place in small pot, add about 2 tbs minced rosemary, a few smashed garlic cloves and bring to a simmer…..keep this moving so you don’t
Apr 4, 2023 • 14:21
493-START NOW-Food Storage Bundles That Increase Self Sufficiency Quickly!
EPISODE ON HARVEST EATING Let me come right out and say this; we are in very uncertain times in this country. Recently I heard the pathetic treasure secretary attempt to “calm the people down” and convince us the banks are safe. The illegitimate puppet leader said the same thing too, basically, everything is fine, go back to your devices, nothing to see here. However, the banks are vastly undercapitalized, FED reduced the reserve requirement in 2020 to zero %. The BRICS nations are trading with
Apr 3, 2023 • 33:33
492-Roasted Broccoli-Everyone Loved it!
The other night I had some friends and relatives eat dinner with me. I made a simple menu consisting of chicken Cacciatore and roasted broccoli. The broccoli was a huge hit! Just about everyone was busy chomping and crunching up the broccoli and mumbling things about how tasty it was. Here is the trick…..FIND FRESH BROCCOLI! Then, blanch it in a lot of salty water for 2 minutes, and transfer it to ice water. Dry off the broccoli and toss with olive oil, salt, and pepper then into a preheated 450
Mar 30, 2023 • 18:53
491-Mise En Place-Why does it matter?
I have mentioned the term “mise en place” before and emphasized how important it is if you plan on becoming a better cook. It means “everything in its place” and is the foundation of the French culinary discipline. Anyone who has worked in a professional kitchen knows this term and uses this discipline daily. The degree to which it’s followed says something about the chef or cook, it allows anyone watching to understand whether or not this person is ready to make a dish in an efficient manner. M
Mar 22, 2023 • 28:18
490-Thinking Like a Chef While Cooking At Home
Visit Harvest Eating Today’s show is done at the behest of one of my Telegram subs and is my attempt to let you see how chefs think at work, and at home too. This topic could go in many directions so I hope I did justice to this subject and provided some helpful insight into how I try to process home cooking using my chef background. Some of the things I did not mention on the show were mise en place (everything in its place) or what we chefs refer to as “being ready” for the “pick up”. I see m
Mar 15, 2023 • 31:28
489-What Is Gastrique and How Can You use it?
Link To This Episode Today I’m going to discuss gastrique, an old-school sauce that you hardly see anymore but one that has a ton of potential uses, from sauces to vinaigrettes even for some desserts! Back in Dijon France I once cooked for a group of 17 people some of who were restaurant critics and food photographers. I made a tarragon gastrique to serve over a melon salad as a second course…this blew away the guests who were not expecting this at all, especially at this point during this 7-co
Mar 10, 2023 • 28:29
488-A Dream Homestead From A Chef's Perspective
Visit Harvest Eating Today I wanted to muse about what I would consider the perfect homestead in regard to what could be grown, raised, and eventually preserved or butchered and eaten. This is a complicated topic but one I find useful to discuss as it gets us thinking about what might be important to incorporate into an existing or future homestead as in my case. For me, a homestead is a place that creates much-needed peace and security as well as enjoyable spaces to relax and be in nature.
Mar 8, 2023 • 57:47
487-The Power of Electrolytes-My Story
Visit Harvest Eating Now! When it comes to electrolytes I did not know very much until about 8 mos ago. You’d think with my athletic background which spanned the gamut from decades of ice hockey at a serious level, tennis, mountain biking, and even mountain bike racing that I would be familiar with electrolytes, but no. Aside from Gatorade which I hate, I really was not aware that average people, or anyone not a paid athlete, can benefit from electrolyte consumption. I followed the “health expe
Feb 22, 2023 • 31:02
486-Make it Yourself-Flour Tortillas
Show note and recipe here In my Make It Yourself series I will show (tell) you how to make common items at home instead of buying them and ingesting seed oils etc. Today I will be talking about tortillas, flour tortillas mostly, but I will touch on corn tortillas also. Flour tortillas are very inexpensive and easy to make plus they can be frozen for later use making it a worthwhile project to explore. Ingredients are simple, flour, salt, lard, that’s it! Juxtoppose to the leading brand Mission
Feb 15, 2023 • 25:26
485-Sharpening Your Kitchen Knives
Visit Harvest Eating Today I am talking about the task of keeping kitchen knives sharp, which is a very important safety and efficiency practice. Let’s be clear, dull knives are dangerous! Many people feel sharp knives are dangerous but they are much safer than attempting to use a dull knife for cutting food. While many devices and contraptions exist to keep knives sharp many are hard to use, even for pros. I have been around kitchen knives since age 14 and likely spend 5-10 hours per week cutt
Feb 7, 2023 • 28:03
484-Making Salsa Verde and Chipotle Salsa
Link to today's show In today’s episode, I discuss the wonder that is salsa! Salsa can bring so much flavor, texture, excitement, and utility to your cooking in so many ways. I walk you through a few of my favorite salsas and you will be ready to make them in your own kitchen. The recipes are so easy you really don’t need written instruction. Also, below pls find a video showing one of the most popular salsas, pico de gallo. Enjoy! Links to check out: Support Harvest Eating Join Food Storage Fea
Feb 1, 2023 • 37:31
483-Let's Talk About Seed Oils
www.harvesteating.com/podcast-1/483-lets-talk-about-seed-oils Today I discuss the idea that seed oil/ vegetable oil might be bad for us. While the medical authorities and online medical sites tout the “heart-healthy benefits” of polyunsaturated oil like canola, corn, soybean, grape seed, etc. many others (including me) doubt these claims and a groundswell of opposition to seed oils and “vegetable” oils is building. I predict many of your favorite snack foods being cooked in fats such as tallow,
Jan 25, 2023 • 29:27
482-Bolognese Sauce, A versatile and Delicious Italian Favorite.
Find the recipe for today's show at Harvest Eating Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer, or other game meats. It is a very thick sauce and is not a tomato sauce but rather a meat sauce that has some tomatoes, or not. Bolognese sauce is typically served with a wide noodle like pappardelle, or fettuccini, or even used to fill lasagna. It
Jan 17, 2023 • 22:17
481-Making Sauce Bordelaise
This simple sauce is easy to make and quite delicious with any type of red meat. In my opinion, it's best with roasted and sliced tri-tip steak. However, any cut will benefit from a little bordelaise sauce to dip in. Basic recipe: 1 large finely minced shallot 4 tbsp good butter 2 cups of drinkable red wine 3-4 tbsp beef stock or demi-glace salt and white pepper to taste Recommended Links: Support Harvest Eating Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes Resources: https:
Jan 10, 2023 • 13:13
480-How to Thicken Sauces and Soups
Visit Harvest Eating RIGHT NOW! Often times while cooking we run into consistency issues with regard to sauces, soups, and other items. The texture is such a key factor in the enjoyment of food so learning some methods to address consistency is a great skill to have. Whether we use a roux, an egg yolk, butter, a slurry of arrowroot, potato starch, or more “sciencey” items like xanthan gum, affecting texture is the key to better cooking. Here are a few items commonly used to thicken our foods:
Jan 5, 2023 • 24:15
479-Shrimp Cocktail
Show Notes On Harvest Eating Shrimp cocktail is a wonderful appetizer that is slightly elegant and a bit luxurious too. It usually is found during special parties, holiday parties and for us, a Christmas eve treat! Making it is not difficult but like many things, takes a bit of know-how. The first part is securing wild-caught shrimp. I personally place a “hard stop” on farm-raise seafood, especially shrimp. I can’t fathom how this nasty industry has become so large when the product is produced i
Dec 28, 2022 • 13:26
478-Cabbage Soup w Bacon
Show Notes for this episode On today’s show, I want to share the method and basics behind a simple soup made with cabbage and a few other basic ingredients. This cabbage soup takes about 45 minutes or so to put together and is a very satisfying dish. It originates in the Alsace region of France where the German border is close and the mix of culinary cultures blend very well together. This part of France is wonderful to visit and the food culture, area beauty, and friendly people are worth the t
Dec 22, 2022 • 22:42
477-Culinary Wives' Tales
Through the years I have taught people through this podcast, cookbook, videos, tv shows, magazine articles, and in-person culinary demonstrations many different culinary wives' tales or falsehoods. Stuff I was taught and just always did….because…that’s the way you do it….. As a young chef training under older more experienced chefs, most of them graduates of European or American culinary institutions, I was taught the “way to do things” and little details that I have seen parroted on TV and else
Dec 16, 2022 • 24:25
476-Don't Burn The Christmas Roast
Visit Harvest Eating In today's episode, I will discuss a basic technique called the "reverse sear" which is basically a low-temperature process to ensure your meats are more evenly cooked instead of overcooked on the outside and rare inside. If you've ever smoked a pork butt you have used elements of the reverse sear which is low and slow cookery. This method also has the advantage that it lets the vast majority of the cooking time elapse well before service which can allow the home cook to a
Dec 12, 2022 • 20:31
475-Creme Fraiche-The Dessert Cream That Anyone Can Make
Cultured or inoculated creams like Creme Fraiche have been around for a long, long time in many different cultures. The bacterial culture used differentiates them from each other but they are all what I call "cultured cream". In Mexico is called crema, and it's slightly more viscous, here in the USA we have sour cream, across the pond in the UK they have clotted cream (one of my favs) and there are other cultures that have cultured cream too that I won't mention. They are all tasty and useful in
Dec 8, 2022 • 15:08
All About Mustard-The Little Seed with Big Flavor and Magical Culinary Uses.
Mustard is a member of the brassica family of plants and is grown all over the world and is prized in many different cuisines from France to India, Germany, and, of course, The United States of America. The total acres of mustard harvested here in the US was 91,400 acres in 2020. The total production was 81.8 million pounds. The average mustard yield in 2020 was 895 pounds per acre. Mustard is primarily grown in Idaho, Montana, North Dakota, Oregon, and Washington. There are three common musta
Dec 7, 2022 • 24:43
We Face Many Crippling Situations, All At Once!
So many people I speak with say the same thing “ I can’t recognize this country anymore” and I believe they’re right. We currently face so many overlapping challenges that I fear things will get much worse before possibly getting better. I know it’s depressing to think about, but we need to address and face these issues to help get through them together and protect our families and NOT be caught off guard like so many mothers needing infant formula they cannot find. Never before in our history h
Jun 10, 2022 • 39:26
472-Basic Mayonnaise Recipe
Show notes are here! I get a lot of inquiries regarding making mayo or Aoli as it’s also referred to. This is so simple and makes a better product than just about all store-bought mayonnaise. While this is basic, the exact same method can be altered by using flavorings such as garlic, lemon zest, fragrant herbs such as dill, tarragon, basil, thyme, etc. The other point which is important to mention is that just about all commercial mayonnaise is made using GMO mono-crop seed oils which IMO are n
Jun 3, 2022 • 15:10
Out of Stockalypse, CCP Lockdown to Cripple US Critical Industries and Infrastructure.
While many are focused on the Johnny Depp trial, Monkeypox, or other non-events much of the world, including the United States is entering into what I’ve coined “The Out Of Stockalypse!” Across most industries, American companies large and small are experiencing out of stocks at a rate never before seen in our history. I cannot understate the colossal challenges we are now facing that will be our reality for some time. On March 28th, China locked down the biggest cities and ports in the world un
May 27, 2022 • 20:19
Epi-470-Charleston SC-an Excellent Example Of How Our Food Supply Can Be More Sustainable.
Show notes at Keith Snow.com If you have ever visited Charleston SC you quickly realize that among the southern charm and historic buildings there is something else that has visitors flocking to the Holy City. Charleston was founded in 1670 as Charles Town, honoring King Charles 11, and is literally a living history book. Once the heart of the slave trade almost half of all slaves arrived at Charleston, or course this stain on the city’s past should never be forgotten. One of the results of this
May 18, 2022 • 57:57
Are Plants, Seeds And Roots Slowly Killing You?
Many of you reading this are aware that some plants contain toxins as well as physical defenses that can injure. Some good examples are rhubarb leaves and wild mushrooms, both of which can make you very ill and possibly kill you. We all should know not to pick mushrooms without either having an expert forager with us or at the very least a field guide that shows which to avoid so you don’t die from poison. Additionally think about very common physical defenses such as thorns on roses, blackberry
May 9, 2022 • 28:35
L-Reuteri Yogurt, Fight SIBO, Secrets of The Microbiome,Epi-468
Show notes https://keithsnow.com Visit Food Storage Feast-use: save25 to save $25 Lactobacillus Reuteri (L-Reuteri) is a lactic acid strain of bacteria in the Lactobacillaceae family of bacteria. It used to be common in humans and most animals but a steady diet of toxins and pharmaceuticals like Advil, glyphosate, pharma drugs of all kinds plus food additives like polysorbate 80 that is found in many processed foods including ice cream and can slowly kill off L-Reuteri and other beneficial gut b
Apr 18, 2022 • 46:45
Epi-467-Potato, Cheddar Onion Bread
Visit Keith Snow.com for the show notes and recipe. In today’s episode, I share another recipe for bread that is very soft, slightly luscious, and amazing. This is a simple bread that I originally made using boiled potatoes but found that to take a long time and be a pain in the rump. Using potato flakes is much easier and the results are the same. This bread also freezes very well, so I made two loaves and froze one of them. I also used the bread both toasted and not toasted to make sandwiches,
Apr 8, 2022 • 25:40
Gluten-Free Banana Pancakes
Show notes here-www.keithsnow.com/episodes/gluten-free-banana-pancakes I’ve eaten a bunch of gluten-free pancakes, many that I created, some store-bought. When you decide to avoid or eliminate gluten you likely will long for the foods you once ate, including pancakes, bread, pasta, etc. Pancakes though have a special meaning for me, because I often make them for my children on the weekends, those big breakfasts and times spent together are memories I cherish. Lately, I watch my kids eat those gl
Mar 30, 2022 • 16:05
The Dumpster fire That Is Government, Big Tech, Banksters-Epi 465
Show notes at https://keithsnow.com As I write this there are many signs that America and the constitution that is supposed to protect our freedoms are in serious jeopardy. No matter what institution you observe you’ll find behavior and policies that until a few years ago, did not seem feasible. In this episode, I intend to point out which of these institutions are crumbling and discuss how it affects us as citizens. I really feel for our veterans, who signed up to defend this country, and in ma
Mar 10, 2022 • 31:36
The George Constanza Strategy For Examining The Ukraine/Russia Conflict-Epi-464
I tried to write a witty and humorous title but this situation is anything but, it’s a very serious issue that is life and death for the people involved, both in Ukraine and in Russia. It’s also difficult to understand what's really going on, especially with the complicated history of these two countries and that every media outlet, the talking heads at the Whitehouse and all the rhino republicans and crazy liberals that are waving their American flags and chanting Orange man bad, Putin bad, sta
Feb 25, 2022 • 17:08
Fake Meat-New Religion Of The Global Elite-Epi 463
Show note at keith snow.com Unless you’re living under a rock you've been exposed to the non-stop drumbeat of the fake meat town criers. Fake meat is being touted in every single media outlet on earth; social media, online newspapers, magazines, podcasts like this one, websites, trade shows-heck I’m sure they are flying banners on the fourth of July somewhere pimping Impossible burgers, probably around LA or Long Island! Industry sales of fake meats have zoomed past 1 billion in 2020 and they ar
Feb 22, 2022 • 29:10
Off The Cuff-Making Simple Gluten-Free Almond Cookies-Epi 462
Show notes at Keith Snow.com Recently I have been avoiding gluten-containing foods as it causes me difficulties such as skin lesions and even stiff joints. I have purchased some gluten-free cookies over the holidays to accommodate my English father-in-law who has cookies (biscuits) with his daily morning tea. He too is avoiding gluten so we both tried these cookies and found them edible but not really enjoyable. So my quest to make some gluten-free cookies that are chewy, tasty and satisfying b
Feb 20, 2022 • 12:49
The Big Green Monster-John Deere's Repair Monopoly
Show notes at Keith Snow.com Nothing runs Like A Deere…….Having been a John Deere tractor owner I understand that these machines can be immensely useful for all types of farmers; from small hobby farmers like I was, to large-scale growers who manage 10’s of thousands of acres of beans or corn or wheat, etc. Sadly as John Deere has grown, they have incorporated many new technologies that are not favorable to farmers such as the excessive use of sensors and software. Basically modern Deere tractor
Feb 16, 2022 • 19:56
Oh, No Dog Food Shortages Too? How To Make Your Own Dog Food
Show Notes at Keith Snow.com As with most things these days, pet food is in short supply and many retailers have large gaps in their offerings. Pet food is yet one more way we have outsourced everything only to lose control and become vulnerable to these shortages. I found this in a simple search: Many supermarkets, unable to find substitutes, are leaving pet-food shelves empty. Pet-food manufacturers, struggling to secure ingredients and expand production, have signaled that shortages could p
Feb 9, 2022 • 23:30
Off The Cuff-My Thought On Canadian Truckers Convoy-Epi-459
Show notes at Keith Snow.com In this episode of Keith Snow, Off The Cuff, I just outline my thoughts on the Canadian truckers convoy and why I love what they are doing. I read this the other day on Children’s Health Defense and wanted to share a quote…. “Canadian and U.S. truck drivers who arrived in Ottawa Jan. 29 to protest COVID vaccine mandates showed no signs of leaving, as Prime Minister Justin Trudeau today said sending in the army to clear the protesters is “not in the cards righ
Feb 4, 2022 • 20:05
Dairy Failures Are accelerating, Many Thousands of Farms Will Be Lost Each Year, But Some Operations Adapt And Thrive-Epi-458
Show notes at Keith Snow.com The United States of America used to be dotted with dairies farms, but the industry has seen a steady decline in the total number of dairy farms while the average size of herds has increased, super dairies are becoming the norm, not the exception. My uncle, John Snow (one of my dad’s older brothers) had two beautiful dairies, one in Goshen NY, the other on a 174-acre farm in Carlisle, PA (car-lyle). Uncle John milked Holsteins and grew corn and other crops, the fa
Feb 4, 2022 • 38:24
Our Wellness Regimen To Prevent Viruses-Epi-457
Show notes at Keith Snow.com Are you a germophobe? Do you have children? Have you heard the term “widespread flu”? If you answered yes to these questions your family might be a lot like my family. We had our first child in 2002, Olivia was such a gem, she’s 19 now and has turned into an amazing young lady. She has taught us so much over the last nearly 2 decades including much about germs and staying healthy. As she went from infant to toddler we eventually tried to introduce her to daycare and
Feb 1, 2022 • 13:47
The Homesteading Revolution-Epi-456
Show notes at Keith Snow.com Unless you are living under a rock you’ve witnessed the utter explosion of homesteading that is happening in the united states. For a variety of reasons, people from all walks of life are ditching cities and suburbia with their traffic, consumerism, the explosion of Karens, plandemic mandates and nonsense, Hoa’s, and other factors to live in the country. Terms like regenerative ag, Permaculture, permaculture orchard, pasture-raised, rotational grazing, homes-steading
Feb 1, 2022 • 22:44
The Great Political Realignment of America-Epi-455
Show notes at Keith Snow.com America is on the move like never before. Some would say at a tectonic level and for many, the driver is as much political as it is economic or for safety. The top five blue states seeing a mass exodus are all Democrat-controlled. The U.S. Census Bureau says, California, New York, New Jersey, Michigan, and Illinois lost a combined 4 million residents between 2010 and 2019, so this phenomenon is ongoing, not new. U-Haul reported that the top five states to see the gre
Feb 1, 2022 • 24:09
What is Regenerative Agriculture and How can it Help Our Soil-Epi-454
Show notes at Keith Snow.com There is a movement underfoot across the country, in fact, the world, and it’s called Regenerative Agriculture. It’s based on 5 principles: Limit or eliminate soil disturbance (do not till) Keep armor on the soil at all times (plant matter covering bare soil) Plant diversity, no mono-crops (multiple species planted at once in fields to build diversity) Keep living roots in the fields all year long if possible (do not leave fields fallow) Move ruminant ani
Feb 1, 2022 • 28:10
Is This The End Of Chemical Agriculture-? Epi- 453
See full show notes at Keith Snow.com s This End Of Chemical Agriculture? Since the mid-19th-century usage of NPK fertilizer has increased by over 800% up to 2019. This has allowed modern AG to produce a massive amount of food that is used for all sorts of products from cereal, non-dairy milk to fuel additives and beyond. The USA exports billions of tons of commodity foods each year to countries all over the globe. “U.S. agricultural exports in fiscal year (FY) 2022 are projected at $175.5 bil
Feb 1, 2022 • 42:37
Episode 452-Chili Colorado-Beef Chunks In Red Sauce
See today's show notes over at Harvest Eating Chili Colorado is a simple dish made with beef (or pork), usually beef that is stewed in a mixture of rehydrated chilis with some onion, garlic, and a few simple spices. I use several dried Mexican chilis….Ancho and Guajilo chilies are rehydrated in hot water after being “warmed” up in a dry skillet. I used 4.25 lbs of chuck, 1 large white onion, 5 garlic cloves, 4 Ancho, and 5 Guajilo chiles along with about 5 cups of stock, 3 cups beef, 2 cups chi
Dec 10, 2021 • 23:22
Episode 451-Simple Holiday Appetizers
In today’s show, I discuss some simple apps you can make for your holiday parties. The first is a simple chicken and mushroom mousse served with crostini and the second is whipped goat cheese with pepper jelly, also very easy to make. The chicken mushroom mousse is a recipe in the Harvest Eating Cookbook for those that have a copy. I hear there are still some used ones on Amazon if interested. Refer to the book to make the mousse, or listen to the audio above. To make the whipped goat cheese o
Dec 8, 2021 • 32:29
Episode 450-Snow Family Thanksgiving 2021
On today’s show, I discuss our plans for Thanksgiving 2021. I’ll talk about our menu and some basic thoughts on my favorite food holiday. Here is a video on making cranberry sauce See this search for a bunch of recipes/videos etc. Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Suppo
Nov 19, 2021 • 26:45
Episode 449-Egg Recipe Ideas, Tennessee Trip Update
Today I want to speak about all the ways you can use eggs. In tough times eggs can save your life…I meant it! Eggs are an excellent protein and fat source that just about anyone can produce. Chickens and ducks do not need vast acreages, just a backyard and a few basic items like feeders, water source, coop, etc. nothing beyond the reach of most able-bodied, motivated people. Eggs are one of the most versatile protein sources and can be used any time of day for stand-alone dishes or as an additio
Nov 12, 2021 • 45:38
Episode 448-Taking Your Questions
Today I will answer some questions that were sent in by listeners. You can send questions by emailing the show at harvesteating@protonmail.com Today I will talk about the following: Suggested ways to use greens such as kale A great recipe for pork green chili featuring NM Hatch green chilis. Grid Down tools for cooking/kitchen Here are a few links to check out: Honda generators review/operations Butane stoves Kratky method of hydroponics Resources for this episode: This Episode'
Nov 4, 2021 • 41:07
Episode 447-Making Condiments At Home
Today I spoke about making various condiments at home. With the food shortages and supply chain breaking, certain items are not available and may be spotty in the future. Why not learn to make these items at home yourself and be free of the supermarket? Here are items I make at home: mustard (Dijon, yellow, whole grain) hot sauces (cayenne pepper, chipotle, green chili, etc.) mayonnaise sweet chili sauce pasta sauces dressings-vinaigrettes, ranch-yuk!, blue cheese, parmesan peppercor
Oct 29, 2021 • 30:04
Episode 446-Assorted Things I'm Making, Musings on My Future
On today’s show, I discuss just a few things I have been cooking up in my home kitchen. The pie and English muffins are notable and delicious! Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating
Oct 22, 2021 • 42:38
Episode 445-Stock Your Home Pantry To Avoid Food Shortages and Inflation
In today’s show, I delve into creating a deep pantry at home. Essentially insulating you from many issues that are coming to our lives; food shortages, food inflation, shortages of just about everything. This is an excerpt from a long article/tutorial from Food Storage Feast that discusses creating a deep pantry. So why all this emphasis on the home pantry? As you will see and read, the well-stocked home pantry is one of the easiest and least painful of all investments. It does not require brok
Oct 16, 2021 • 45:37
Episode 444-Making Dope Cocktail Snacks At Home
On today’s show, I talk about making some simple cocktail snacks you can bring to a party or just nosh on at home. These are pretty basic but most people buy these….we need to collectively STOP buying stuff and START making stuff ourselves. Yes, I’m preaching to you…deal with it! It’s simple people…buy good olives, packed in water, and marinate them up…I buy canned CA green olives packed in water for about $2.69 per can…then season them up crazy good….people FLIP for these. I use the following:
Oct 8, 2021 • 30:43
Episode 443-Inexpensive Meals That Stretch Your Food Budget
Today I will be trying to inspire you to create simple family-style meals using inexpensive proteins and starches. With food prices on the rise, many families need some inspiration to keep things interesting, tasty and not break the bank. Today I will focus on the following foods to use as a starting point: Ground Beef Chicken Thighs Rotisserie Chicken Black Beans Rice I won’t go into super detail on each recipe idea rather just go over some of the basics and ways to switch them up t
Oct 6, 2021 • 1:01:07
Episode 442-Growing & Cooking Winter Squash
On today’s show I will discuss winter squash, the wonderful “fruit” that if grown and cured properly can last many, many months in storage making winter squash some of the most beneficial crops to grow on your homestead, farm, or home garden. I have limited experience growing winter squash but hope I can learn to get a bountiful harvest in the years to come. Resources: Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On T
Sep 27, 2021 • 52:10
Arroz Con Pollo-Rice With Chicken-Episode 441
Today I am speaking about another great one-pot meal, arroz con pollo. In Latin America, this is a staple dish that is as common as spaghetti and meatballs stateside! Most Latin cooks will put their own twist on this dish but you can be sure it will contain some similarities; one being the use of soffrito, a simple seasoning mix of onion, garlic, cumin, peppers, cilantro that is found commonly in the refrigerators in the kitchens of Latin cooks. The best chicken for this is bone-in skin on, thi
Sep 17, 2021 • 29:08
Episode 440-Summer Corn Chowder
Each year in late summer I usually make corn chowder. Some years I make it thick, some years I make it smooth, this year I made it using some chile peppers and bacon. This soup is best with fresh corn and I always use NON-GMO sweet corn. You can use canned corn but it will be slightly less flavorful. By all means, if you‘re reading this in January, just used canned corn…not a problem. In this version, I used some Jalapeno and poblano peppers, which really added a nice “grassy” flavor plus a ti
Sep 9, 2021 • 15:28
Cape Cod Trip Update-439
So here is episode #439 that I had chosen not to post but I have heard from many of you saying you want the personal update on the Cape Cod trip...so, here it is. After the update this is the same episode as the 439 meatball episode that proceeds this one...so, you only need to listen to this if you want to hear about Cape Cod.
Sep 9, 2021 • 27:58
In today’s episode, I discuss my recipe for Sicilian-style meatballs. Rally delicious, simple to make a great alternative to boring “regular” meatballs.
In today’s show, I talk about my Sicilian Style Meatballs which are a great alternative to boring “regular” meatballs. You can find the recipe here. Resources for today’s show: Harvest Eating Blend Coffee Dura Home Food Storage Containers Buy on Amazon-not an affiliate link. Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest E
Aug 31, 2021 • 22:51
438-Tartine, Open-Faced Sandwiches
Today I am speaking about the Tartine, a simple European sandwich that is open-faced. You can make these with so many ingredients which makes them very versatile. The key here is using terrific bread; I suggest sourdough or seeded dark rye sourdough I've eaten these with simple toppings like cured salmon with cream cheese and dill, salami and cheese, drained ricotta with radishes, etc. Show Website: https://www.harvesteating.com/podcast-1/2021/8/3/episode-438-tartine-open-faced-sandwiches Resour
Aug 3, 2021 • 30:01
Episode 437-Canning & Fermentation To Store Food, Making Pickles
In today’s show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method. I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients. Also included below is a basic sour pickle recipe, see recipe on Harvest Eating website. I have been practicing many types of preservation since 2004, these include: water bath cann
Jul 20, 2021 • 39:41
Episode 436 Creating Your Own Decentralized Food system, Shrimp Burgers
Recipe for shrimp burgers at bottom of this page! On today's show, I discuss creating your own food system that is free from corporate control and systems that we attempting to control our entire food system. Consider this: the US beef supply is 85% controlled by 4 companies and these companies are openly advocating for non-meat foods, fake meat, and the end of factory farming. At the outset, this sounds promising as CAFO systems (concentrated animal feeding operations) are not beneficial f
Jul 8, 2021 • 55:52
Episode 435-The Drought Of Our Lifetime, Food Shortages, Rice Pudding
On today’s show, I discuss the western drought situation and bring some up-close and personal experience to this as I live in one of the hardest-hit areas in the west, Utah. NOTE: The powers that be will use this drought to pound the table on carbon emissions and “climate change“ a natural cycle, as a means to an end. That end is eliminating fossil fuels, promoting electric cars, and stopping animal agriculture and traditional family farming. So, while we have a drought, be mindful it fits thei
Jul 3, 2021 • 41:09
Episode 434-Don’t Get Caught W your Panty Down, Cheap flavorful & Filling Meals, Arroz Congri
In this episode, I will be talking about stretching your meals to feed more people using inexpensive ingredients and some protein to make healthy tasty meals. We practice this often at the Snow house especially this summer when we have an extra kid staying with us. My calculations show it’s possible to feed 6-8 people a very nice meal for under $5 per person, try that at a restaurant! Today’s dish comes from the Cuban culture, Cuban rice n Beans, it’s served at every Cuban restaurant and is a st
Jun 22, 2021 • 27:43
Episode 433-Harvest Eating Podcast-Food inflation is here, Are you Prepared, Making cherry clafoutis
Inflation is not a word most Americans are used to hearing on a daily basis. I’ve been talking about it on this site and on my podcast for a long time because I knew the laws of economics could not be stifled forever and with a dovish Fed, it would arrive sooner or later. Well, it’s here now and people who have been in the dark are finally understanding what this word means to them-less money! Recently, I paid $14.33 for a package of three chicken breasts at my local store. Granted this is the
Jun 11, 2021 • 55:05
Episode 432-Harvest Eating Podcast-Personal Update, Business Update, Recipe ForMigas
On today’s show, I give a basic update on my life, what I have been doing for the last 2 years, and then discuss my current plans for the future of Harvest Eating and our products, website, etc. I discuss..... Harvest Eating Spices Thoughtful Harvest Vegan Parmesan Cheeses Thoughtful Harvest Premium Pasta Sauces. Food Storage Feast Towards the end, I will provide the basic road map for Migas, one of my absolute favorite breakfast or brunch dishes. Directly translated from Spanish, the
May 24, 2021 • 46:59
431-Elote Wedge Salad, Harvest Eating Podcast
A simple recipe for a delicious salad made with Mexican Street Corn or Elote which is grilled and topped with chili powder, Cojita cheese, and usually mayonnaise. This being a salad has a cilantro crema as the dressing, super easy to make. Be sure to follow my Instagram feed at https://www.instagram.com/harvesteating/
Sep 17, 2020 • 15:47
429-Pad Mee Korat- Thai Noodle Recipe
On this episode of Harvest Eating, I discuss a not so famous Thai noodle dish called Pad Mee Korat. It's a better version of Pad Thai IMO. This dish hails from northeastern Thailand and uses pretty basic ingredients except the fermented soybeans, which are readily available in most Asian stores. The tricky part of this is NOT burning the sugar mixture, if that happens start over! This dish is sweet, spicy, and has amazing minced pork, bean sprouts, garlic chives, shallots, and garlic too! Prett
Jul 30, 2020 • 32:18
428-Chicken Bone Broth-Leek Soup, Chicken Salad Etc.
In today's episode, I walk you through a basic bone broth that will yield some delicious soup and extra meat that can be used in many ways. As always, try to use a pasture-raised chicken if possible. The flavor of this broth, especially with the garlic in it, is incredible. This can be strained and used to sip on like a drink for anyone on the GAPS diet. It can be used to make just about any soup and in this case, I describe a simple leek soup. You can learn more about soups by visiting Harvest
Jun 23, 2020 • 20:01
427-Rugbrod-Sourdough Seeded rye
In this episode, I discuss Rugbrod, a famous Danish sourdough rye bread that is loaded with cracked wheat, rye, sunflower seeds, flax seeds etc. I have made this many times and it's a very delicious, hearty bread perfect for toast with many toppings like cream cheese and jam, cucumbers and cheese, peanut butter, almond butter, chicken, or tuna salad. The sky is the limit. this bread is simple to make assuming you have a strong active sourdough starter to use. Check out the recipe over at Harvest
May 3, 2020 • 25:33
426-Making Sourdough Bread
*** Recorded 4/10/2020-I said 3/10...duh On today's show, I will do my best to walk you through a basic sourdough bread recipe. I discuss making bread using a banetton and also in a Pullman loaf or similar pan. It's s simple recipe and method but certainly challenging to describe in audio format I do my best, however. You can find the episode notes and plenty of photos and links at Harvest Eating Instagram Food Storage Feast Facebook
Apr 10, 2020 • 46:03
425-Making Sourdough Starter & Sourdough Pancakes
In this episode of Harvest Eating, I will walk you through a quick sourdough starter recipe and technique. I will also discuss making simple whole wheat fermented sourdough pancakes which are to die for! Be sure to visit Harvest Eating to find the recipes for these and hundreds of other recipes.
Apr 7, 2020 • 38:38
424-Roasted Carrots w Sesame, ORange & Honey
Here is a quick episode about a simple dish that is still perfect for this time of year as I record in March 2019. It's simple and easy to prepare and vegan for those following that lifestyle. Enjoy...more shows coming soon!! Keith
Mar 18, 2019 • 27:35
423 Asian Salad
Today I share some personal updates and discuss a wonderful Asian style salad I've been enjoying recently. Please be sure to visit Harvest Eating for much more.
Feb 15, 2019 • 12:45
422-Migas, A Rustic Mexican Breakfast Dish
Today I am discussing Migas, a very rustic dish that Mexican's enjoy with day-old tortillas, eggs, chilis, onion and usually cheese. I find this to be one of my favorite breakfast dishes to splurge on once per month. Not exactly lo-carb! However, extremely satisfying. I love it with Cotija cheese. Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. This cheese is very flavorful and a
Jan 15, 2019 • 34:05
421-Popovers & Lard Roasted Potatoes
On the last show of 2018 (maybe forever?) I walk you quickly through making simple popovers & Omi's lard roasted potatoes both of which are terrific with meat dishes for Christmas. I hope everybody has a blessed Christmas season and a wonderful new year. thank you for the support in 2018...! Chef Keith Snow
Dec 19, 2018 • 22:54
420-Thoughts On Christmas Dinner 2018
Today I thought I would just chat about our plans for Christmas Dinner 2018 and what I think we should prepare. Yes, of course, the production and planning for this holiday meal will rest on my shoulders. I greatly appreciate and enjoy this task, however. Instead of the standard prime rib we're thinking (no decision has been made yet) of having a fillet of beef with all the trimmings this year. So I'm discussing this today in hopes that it might help you with your planning.
Dec 13, 2018 • 41:16
419-Eating Probiotic Rich Foods
Today I am talking about the need for probiotics in the form of food. Real Food. Eating items like sauerkraut, kimchi, yogurt, miso, natto, kombucha, kvass, kefir, raw milk cheese, sour pickles etc. These foods are rich with beneficial bacteria that helps your immune system function well. There is plenty of research and writing on the topic of the microbiome. Gut health and beneficial bacteria is being studied the world over. you will see major pharma companies coming out with super bacteria tha
Dec 6, 2018 • 43:22
418-Affordable Keto-?
Today I talk about the Keto diet being affordable or not. Many keto practitioners say it's affordable while many new devotees say it's not. Hmmm. I say it can be, but you must be realistic about the choices you make. Avoiding the pricier cuts or beef can really help bring the costs down. Using butter, cream and avocados to help provide needed fats and calories is also a great tool to cut the costs associated with keto diets and low carb in general. We'll talk about a wide-ranging array of topics
Dec 3, 2018 • 40:26
417-Simple Apple Cake
Need a simple dessert to bring to a party or for invited guests? This apple cake is perfect! Very few ingredients, simple techniques and common equipment all combine to make this a wonderful addition to your baking regimen. Perfect when apples come in season, especially for those who are fortunate enough to have trees. Takes only 15-20 minute to get this entire cake ready to go into the oven. Bake for 50 minutes to 1-hour and you're ready to go. Gild the lily by glazing the top with apricot jam
Nov 19, 2018 • 26:54
416-Jewish Style Beef Brisket
Today we are talking about beef brisket, one of the underdogs of the beef world. Sure, it's popular around Passover and in Texas at BBQ joints and in NYC for pastrami and corned beef, but aside from that.. somewhat unpopular. Brisket is a wonderful cut, juicy, beefy and very flavorful is cooked properly. If in Texas you must visit hill country and try the bbq...legendary! Today we're talking Passover brisket, cooked slowly with cabbage, onions, tomato, and seasonings. Nothing short of amazing IM
Nov 14, 2018 • 26:24
415-Mom's Sausage Apple Stuffing-SPECIAL ANNOUNCEMENT
Today I discuss a dish that I grew up eating at holiday time; Mom's Sausage Apple Stuffing! This is a terrific recipe, it's super easy to make and does not require any special ingredients aside from sweet Italian sausage. The combination of those flavorful sausages, apples, and sage end up creating a wonderful stuffing. IMO much better than a boxed stuffing mix! The fennel in real Italian sausage and the sage play off the sweetness of the apple and overall moistness of the stuffing to create so
Nov 12, 2018 • 28:00
414-Keto Coffee Cake
On today's show, I discuss making a simple keto coffee cake. Basic ingredients and simple to make. It's moist, flavorful and not too sweet, plus Lakanto sweetener does not jump-start the blood sugar. You can learn more about Lakanto here. I choose the blanched almond meal for this but those with nut allergies can use coconut flour...although that is not my favorite taste or texture as coconut flour can be "grainy" Be sure to visit Harvest Eating to get the recipe and be sure to check out our Har
Nov 10, 2018 • 25:08
413-turkey Stock-Turkey Gravy
On today's show, I walk you through the proper way to make a rich and flavorful stock, then a wonderful turkey gravy. With the big Thanksgiving Holiday coming soon, I want you to have the best possible gravy, making it yourself using these methods will ensure you'll be a rockstart in the ktichen and in the dining room! The secret to making stock is using a combination of roasted turkey and chicken, particularly the fatty wings. Also, a basic mirepoix or trinity is needed. If you enjoy and listen
Nov 8, 2018 • 39:33
412-Pate Choux Cheese Puffs
Today I dive into Pate Choux...the old-school French pastry dough that can be made into both savory and sweet treats. It's simple to make with very common ingredients and takes only minutes to prepare. You can make wonderful little goodies with pate choux like gougeres which are cheese puffs, add some diced salami and WOW. The pate choux dough is also great for profiteroles or cream puffs. Be sure to visit Harvest Eating to learn more. While there check out our Harvest Eating Foodie Memberships.
Nov 7, 2018 • 23:50
411-Simple Dinner Rolls
On today's show, I share a simple dinner roll recipe. Having dinner rolls with a meal is an amazing treat. These rolls are so simple anybody can make these without special equipment. A simple bowl and spoon will do it. Here is the Recipe: -5 c sifted bread flour -1 tsp regular yeast -2 c warm water (under 110 degrees) -1/2 c whole milk -2 tsp salt Mix flour and yeast in a bowl, add warm water an milk, mix briefly, cover and let sit 30 minutes to 1 hour. Add salt and mix well until well combine
Nov 5, 2018 • 24:00
410-Sustainability-How We Conserve
Today's episode is not focused on food or cooking rather sustainability. I use the word in my show's opener so I thought it was about time I discuss these conservation action items with you. Now we're not Green Peace members but we do feel a responsibility to conserve what we have in order to be thrifty (not cheap) and do our part to protect our precious environment. Sadly, conservation and other closely related topics have become political; that's a shame because we all can do something to help
Nov 3, 2018 • 50:31
409-Turkey Day Tips
Today I give you three ideas to help make Thanksgiving Day as enjoyable and stress-free as possible. Making sure your turkey is not overcooked, creating hot and lump-free mashed potatoes and lastly encouraging you to make ahead as much as possible. Cranberry sauce, pies, stuffing (dressing), prepare vegetables etc. Don't wait to do everything on one day!
Oct 28, 2018 • 29:12
408-Talking Turkey
On today's episode, I discuss the upcoming 2018 Thanksgiving feast which is just a few weeks away. I chat turkey, and the best type to get. I also discuss myriad of sides including lard roasted potatoes, roasted sweet potatoes, slow-cooked collard greens, green peas, rustic cranberry sauce....basically, the whole meal is contemplated. I will touch on these dishes in more detail in shows upcoming.
Oct 26, 2018 • 43:50
407-Sweet Potato Pie
Today I discuss a classic southern dish, Sweet Potato Pie. Most folks are familiar with good ole pumpkin pie which is great, but sweet potato pie is better in my opinion and has more style and class if I may say. What makes this pie special is the preparation of the sweet potatoes, in this case, roasting is the special trick. Roasting is a dry heat method of cooking and it produces more “caramelly” taste and texture than boiling does, which is the method most commonly used. If you’ve had sweet p
Oct 24, 2018 • 39:01
406-The Garbage Salad-Keto Salad Recipes
Today's episode is dedicated to a dish I call the garbage salad. A Keto salad recipe made up of a combo of lettuces w olives, peppers, feta & provolone cheese, salami, cucumbers, roasted peppers, and a simple creamy Greek Dressing. This salad must be cold....which means cold salad bowls, serving bowls, and ingredients, no warm salad! Be sure to follow my work on these sites: Instagram Facebook Youtube
Oct 19, 2018 • 28:37
405-Eggs For The Keto Diet
Today I discuss a few basic eggs recipes, Gratin of Eggs and the tortilla or frittata....both classic comfort food egg dishes. Anyone adhering to the keto diet is usually cooking with eggs. These recipes are very eggcellent (could not resist) and filling but of course, delicious! Here is a link to the Spanish Tortilla video I did. It's a very easy and wonderful way to make use of eggs. Also, here is what typical European eggs look like....compare those to the eggs you get at your supermarket...
Oct 18, 2018 • 38:49
404-Low Carb Apple Tart
Fall is here, my favorite time of year for cooking! As apples come into season I get very excited to share new recipes with you featuring fall ingredients. No ingredient says fall more then apples! So today we will walk through a low cab apple tart recipe. Speaking of apples, have you seen this baked stuffed apple video I made?
Oct 16, 2018 • 24:55
403-How To Make Blaukraut
In today's episode, I discuss making another German favorite Blaukraut. A simple dish of red cabbage with apples and onions this dish is perfect with any pork dish. I made video a few years back showing the procedure.
Oct 16, 2018 • 20:03
402-Roast Beef
Today I'm sharing some basic roast beef cooking methods. Learning how to make a wonderful roast beef dinner is a great skill to have. Using the leftovers to make roast beef and swiss cheese sandwiches with horseradish cream sauce is the next level of awesomeness! Be sure to look up my Instagram feed to see photos of what I am cooking.
Oct 11, 2018 • 21:26
401-Collard Green Gratin
I want to thank Carl from Hawaii for sending me the request for a collard greens recipe. This Collard Green Gratin is a wonderful way to prepare collard greens. A simple bechamel sauce with cheese (compound-mornay sauce) and nutmeg is the binder for this dish. Some toasted breadcrumbs add a crunchy texture on top. If you enjoy collard greens, this dish is for you! I would encourage other listeners to send me their questions keith@harvesteating.com
Oct 9, 2018 • 20:54
400-Sauerbraten
On today's episode, I discuss Sauerbraten, a classic German comfort food recipe. I did a video on this way back when...see it here I also discuss Blaukraut, a simple cabbage recipe, I did a video on that one also. See that video here
Oct 2, 2018 • 28:27
399-Updates-Tartiflette Recipe
On this episode, I discuss my recent Cape Cod trip then get into this wonderful alpine dish from France, Tartiflette. I have updated this one to be keto-friendly as it is usually made with pommes de terre AKA ..potatoes. This is a great dish! Also, please visit my Food Storage Feast Course and learn about how and why you need to be building a long-term storage pantry.
Oct 1, 2018 • 28:17
397-Don't Burn The Meat
A quick episode today...I want to encourage you all to use indirect cooking for your bbq's. The cost of meat these days is nuts! Why burn or overcook it? Just use the simple indirect cooking method. I have sadly seen so many bbq's go bad in recent years because of people using sticky, sugar-laden marinades and sauces and leaving meat on the direct heat too long. By creating an indirect cooking area on your charcoal or gas grill you can sear and mark your items then finish them to proper desired
Jul 3, 2018 • 16:31
396-Butery, Toasty Cornbread
On today's show, I feature a video and recipe from my online course Food Storage Feast that is popular with students and so delicious. This buttery toasty cornbread is more like cake than bread, very rich satisfying and the best part-moist! On today's show I also talk about a new program I am releasing called Harvest Eating Insider which comes with many products, access to all online courses and a copy of the Harvest Eating Cookbook. Many of you good folks ask how you can support the show more t
Jul 2, 2018 • 29:36
395-corn & Oat Spoon Breadw Maple Cream
On today's show, I discuss making a simple but delicious Southern specialty; corn spoonbread. This soul food classic is simple to prepare, uses common ingredients and delivers the comfort-food feeling we all love about Southern food. Spoonbread is not cornbread which tends to be dry and crumbly. This is rich, soft, creamy and delicious. You need a spoon to eat it, almost pudding-like, hence the name-spoonbread. If you're serving some Carolina BBQ, a pot of greens or green beans this HAS to be se
Jun 25, 2018 • 21:05
394-Green Beans Italian Style
On today's show I walk you through a very simple summertime dish, or basically, anytime you can get fresh green beans. This dish takes under 30 minutes to make and needs just a few ingredients. Of course, in my opinion, the special touch is my Harvest Eating Northern Italian Seasoning; a blend of basil, rosemary, oregano, marjoram, garlic and porcini mushroom. Get a free jar at Try Harvest Eating.com This is the biggest flavor component. the onions, garlic, and tomatoes play an important role as
Jun 22, 2018 • 20:51
393-Prime Tri Tip Roast w Steakhouse Blend & Montana Steak Butter
On today's show, I discuss cooking a wonderful tri-tip roast rubbed with Harvest Eating Steak House Blend. I filmed it and it's included in these videos for a small fee. Prime beef isn't that readily available....maybe some stores and specialty butchers and online places...but in the everyday world it's still a touch rare....no pun intended! Costco club stores do have a prime beef program and excellent pricing on quality beef. Keep in mind..even though it's prime it is still part of the factory
Jun 19, 2018 • 38:48
392-German Style Fruit Salad-Bircher Muesli
Today I discuss fruit salad. Not fruit salad cocktail, the stuff from cans, rather my Omi's (my mother in law) WONDERFUL fruit salad called Bircher Muesli. A combination of fruits, nuts, yogurt, oats and if you're felling into it....whipped cream. This stuff is legendary in my household. I had never seen anything like it before I met the "babe" my wife Sonja who grew up eating this stuff. It's hard to stop eating this stuff and if you like dairy the whipped cream version is dope! (sorry could no
Jun 14, 2018 • 21:55
Announcement-Try Harvest Eating.com
Just a quick announcement about a new website that lets you get a free sample of our spices (just cover shipping) If you visit Try Try Harvest Eating.com you cna get a free sample of the spices. The website there wil loffer a few differnt packages once you commit to taking the free sample. None of these are required but keep in mind they are the lowest proces I have, basically a multi jr discount. Speaking of jars...I now pack the spices in larger BPA free plastic jars with shaker tops that allo
Jun 13, 2018 • 3:44
391-Spices, Gardens and Smoked Tomato Soup
On today's episode, we cover quite a few things. I give an overview of the spices, where I'm at now, plans for the future, spice vendors etc. I have been mixing, blending, testing spices since 1992. Having worked with many vendors and having screwed up many blends has allowed me to become somewhat of a spice ninja. I have always looked at the spices like a side venture, more of a favor for the fans than a business for me. Sure I make some jingle...but it's always been done out of duty rather tha
Jun 4, 2018 • 53:40
390-Country Style Ribs w Kraut n Greens
On today's show, I am back in the saddle recording after a long break. since Memorial Day is upon us I discuss a different take on most BBQ items. Country style ribs are not that popular but can provide an inexpensive and tasty alternative to most "grill" items. As usual, I HIGHLY recommend seeking out a local farm that raises hogs outside with a natural diet. We need to STOP supporting factory farms, natural pork is widely available, just takes some looking. Also today I talk about a very simpl
May 26, 2018 • 32:46
389-Making Sauerkraut At Home
Making sauerkraut at home is a simple, fun and rewarding activity. Instead of paying for probiotics that may or may not be working you can eat your own SUPER POWERFUL probiotics contained in sauerkraut. Some laboratory tests have shown that homemade sauerkraut can contain trillions of gut-friendly bacteria in a 4-6 oz serving that is also delicious and versatile. Take it slow at first, eat only an ounce or so the first few days to allow your gut to get used to the superfood. Learn more by visiti
Mar 9, 2018 • 48:14
388-simple Veggie Stir Fry w Basmati Rice
Today I discuss a very simple stir fry I enjoyed twice last week. Made with just a few vegetables like kale, onion, pepper, and garlic it's very simple yet very delicious. Ingredients for this are widely available as well. The full recipe is available on Harvest Eating.
Feb 27, 2018 • 24:09
387-Cilantro Lettuce Salad w Roasted Cashews
So here is my cilantro lettuce salad w roasted cashwes and rice wine vinegar...so easy to make so delicious, so refreshing, so amazing. Find the complete recipe at Harvest Eating. There cannot be a better summertime recipe then this. The amount of refreshment this salad brings cannot be described with words alone, but please take note....this HAS TO BE SERVED COLD...IN A COLD BOWL...do not be a clown and serve it in a warm bowl!
Feb 22, 2018 • 22:33
386-Creamy Tarragon & Tomato Soup-VEGAN
Here is an old-school recipe for a creamy tomato soup updated....now better and vegan. Creamy Tarragon & Tomato Soup is loaded with flavor, super creamy and rich tasting yet contains no cholesterol, no dairy, no animal fat. The minty, licquorice flavor is sexy too. Visit Harvest Eating for more great recipes.
Feb 20, 2018 • 19:54
385-Vegan Cholesterol Readings
On this short episode I discuss my recent cholesterol screening and numbers compared to 2 years back while eating, meat, dairy, eggs etc. Anybody looking to improve their cholesterol numbers needs to consider a vegan diet. My total cholesterol went from 238 to 130 in 120 days as a vegan. LDL went from 170 to 69 in same time period. http://www.harvesteating.com
Feb 20, 2018 • 14:00
384-Quinoa Sweet Potato Cakes w Beans & Greens
On today's episode I discuss my new partnership with Ceramacor and their amazing solid ceramic cookware Xtrema, and an amazing vegan dish that you will wan't to make. Learn more by visiting the Ceramacor website. Quinoa is a terrific grain that is high in protein and very versatile. Today's Harvest Eating podcast instructs on how to use quinoa with sweet potatoes, Bush's vegetarian beans and wonderful tuscan kale greens. Enjoy!
Feb 12, 2018 • 32:49
383-Creamed Garlic Spinach
Here is a very simple vegan version of creamed spinach only this used cashews and tofu along with garlic to bring tons of flavor.
Feb 6, 2018 • 26:54
382-Meaty Black Bean Chili-Superbowl Sunday!
On todday's episode of the Harvest Eating podcast I discuss making a vegan yet very meaty black bean chili for Superbowl Sunday. I use dried black beans for this and a variey of seasonings like cumin, corriander, chili powder, mustard seed and smoked jalepeno peppers in adobo AKA chipotle chilis....Mushrooms give it a very meaty texture. check out photos of the dish on my Instagram page.
Feb 2, 2018 • 32:28
381-Spiced Red Lentil Tomato Stew
Here's a very simple hearty stew made of vegetables/legumes. Perfect for lunch with some Naan bread, side of rice etc. Easy to cook and the ingredients are found in just about every market. Find a video at Food Storage Feast
Jan 26, 2018 • 15:31
380-Ribollita Bread Soup
On today's show I will be discussing a soup recipe called Ribollita. This dish hails from Tuscany and there are many variations but it always contains stale or day old bread. It also alwyas conaines beans, usually canellini beans and Italian black kale called Lacinato. This soup like most Tuscan dishes has peasant origins. the name ribollita litterally means re-boiled. I love how hearty this soup is, perfect for acold winter of fall day. It's a satisfying recipe and due to it's rustic nature, it
Jan 18, 2018 • 38:07
379-Some More Info Then a Few Recipe Suggestions
On today's show I dive into more terminology in the plant based vegan world then I offer a few recipes ideas; baked potato salad and a simple quinoa bowl.
Jan 9, 2018 • 31:46
378-Plant Based Diets Defined
On today's episode I talk about plant-based diet or vegan diet definations. I will cover what to eat and what to avoid, with plenty of helpful tips and suggestions too.
Jan 2, 2018 • 45:16
377-Where's Keith Been ?
Today I discuss my long absence from this show. I have not recored since July 7th, life has gotten in the way. Learn why and what we've been dealing with in the last 6 mos. Also, you'll learn that the Snow household is now totally vegan, plant based. This change is for health reasons and has been working out nicely.
Dec 20, 2017 • 1:13:11
376-Listener Question-Cooking W Seafood
In this episode I take a listener question from Dan D. at http://www.suburbansteader.com regarding cooking with seafood. I discuss some basic fish buying, handaling and cooking.
Jul 25, 2017 • 19:05
375-Keto Beef Casserole
Here is a super-simple keto friendly beef casserole. Video for this will be in the Keto Mastery Course at Tasty Education.com
Jul 7, 2017 • 23:57
374-Potato Crusted Lemon Chicken, Bacon, Shallots, Basil
Here is a simple recipe that produces amazing results. Takes less the n30 minutes start to finish. It comes with a jazzy lemon sauce that is bright yet rich...a show stopper! I strongly prefer chicken thighs for this one, chicken breasts are, well....dry! Stick to the tighs but also note I prefer boneless skinless thighs. Get the recipe here.
Jun 2, 2017 • 27:51
373-Grilled Tri Tip Sandwich w Horseradish Sauce on Onion Rolls
This simple recipe produces a legendary sandwich that is perfect for upcoming BBQ weekends. Tri tip is easily acquired and makes perfect sliced meat for this sandwich....the sauce, heck it takes 2 minutes flat...so make that too..also check out this grilled trip tip video...can watch on your mobile device...
May 26, 2017 • 29:06
372-Indian Spiced Rice-Food Storage Feast
What's Up ? I wanted to share the details about a new dish I am going nto be placing into Food Storage Feast, a simple but tasty Indian spiced rice dish. It features basmati nad a ton of aromatics...you'll find this to be simple but really, really good.
May 19, 2017 • 25:05
371-The Cuban Sandwich
On today's show I discuss making the famous Cuban pressed sandwich called..well. the Cuban. A mix of soft bread, mustard, Swiss cheese, pickles, roast pork, sliced ham...and a flat griddle and some way to PRESS the Cuabn down. It should be crispy yet yielding in the middle and should not fall apart. Do not over stuff the Cuban, too much is not good here. for more visit http://www.harvesteating.com
May 12, 2017 • 38:21
370-Cuban Roast Pork w Mojo
On the continuation of our Cuban Food series we discuss making a Cuban style Pork Roast, thsi is a very easy dish that produces magical results. Perfectly seasoned pork perfect for slicing and making a Cuban sandwich, which will be covered in an upcoming episode.
May 3, 2017 • 26:14
369-Cuban Black Beans & Soffrito
On today's show I'll discuss my take on Cuban black bean production. We'll dicuss my method for removing the potential intestinal distress that beans can cause. Also, the basic soffrito recipe most Cuban cooks use to flavor many dishes. Do check out My Tasty Education website.
Apr 21, 2017 • 40:00
368-The Food Of Cuba
Today's show focuses on Cuban history and food culture. I discuss Cuban coffee and tostones which are fried plantains usually served with mojo, a sauce of oil, garlic, oregano and sour orange. Enjoy today's show rich with information the small island nation of Cuba, only 90 miles off Key West Fla.
Apr 10, 2017 • 57:05
367-Red Wine Stew w Rutabagas
On today's show I steal a recipe from my upcoming Paleo Beef Course hat wil lbe posted soon to Tasty Education.com and feature a wonderfully simple stew made with beef, red wine, rutabaga nad a few aromatics. Super easy...but does need a 12 hour marinade.
Mar 23, 2017 • 45:35
366-Make Vegan Hot Dogs You Will Want To Eat
On this episode I discuss the crazy idea of using carrots to make hot dogs....yes carrots. Properly marinated and cooked, they taste remarkably like real hotdogs, minus all the "stuff" you get in most commercially available hot dogs. So give this a try I promise you will enjoy them. Also, please enter to win a Swiss Diamond 8" covered nonstick skillet and free enrollment to Food Storage Feast by visiting this site. Also, click here to buy Swiss Diamond cookware use my affiliate link
Mar 10, 2017 • 38:58
365-Croque Monsieur Sandwich
On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. Find Recipe Below or at Harvest Eating You are here: Home / Podcast Episodes / 365-Croque Monsieur Sandwich 365-Croque Monsieur Sandwich March 3, 2017 by keith snow Leave a Comment (Edit) On today’s show I discuss the famous Parisian bisto sandwich, the Croq
Mar 3, 2017 • 40:02
365-Butter Chicken, The Coolbot, Still Coughing
On today's show I discuss a dish called Butter Chicken, hailing from the northern region of Indian in the state of Punjab bordering Pakistan, this dish is world famous, easy to make and of course really tasty! You need only basic ingredients to make this dish, you'll find all of it at any market so rest assured that you can make this. Do choose high-quality butter here though...no "great value" brand....that is crap! I will post the recipe first on Http://www.facebook.com/harvesteating or just e
Feb 14, 2017 • 30:05
364-Morrocan Food-Zaalouk
Here is a terrific appetizer that hails from Morroco. Loaded with flavor and interest this dish is sure to please. As I told my family, if you don't like this your mouth is broken!
Feb 6, 2017 • 35:13
363-Mexican Potroast
This episode covers making a Mexican Potroast...simple recipe. Can be found in the Harvest Eating Cookbook.
Jan 20, 2017 • 22:46
362-Fondue-Merry Christmas !
On today's show I discuss making fondue, family, amd much more. Here is a quick ingedient list for fondue...listen to the show to learn about making it. 2 garlic clove 8.5 oz dry white wine, chablis, chardonnay 1/2 tsp kosher salt 2 tbs corn starch 1/4 tsp nutmeg 8 ounces gruyere/ emmentaler grate cheese, add cornstarch, mix well heat wine in fondue pot, add garlic, bring to simmer, fish out garlic, then reduce heat, slowly mix in the grated cheese to create a fully melted fondue.add a tiny
Dec 18, 2016 • 49:10
361-Ham n Potato Casserole
Simple recipe for ham n potato casserole here, but it's very meaningful to me becasue it's one of Omi's recipes. Simple yet very satisfying. Check out the recipe at http://www.harvesteating.com
Dec 1, 2016 • 37:32
360-Nut Milks- Missing Intro Music-I know..Will Fix Next Episode...
On today's show I discuss making nut milks. How to find the best nuts, how to make the milk. Also discuss my course Food Storage Feast in the beginning. ***PARENTAL WARNING*** I did break into laughter talking about soaking nuts...I know some potty humor, childish but I did not have time to re-record..so please remove any little kids before playing out loud. Sorry in advance for anybody who gets offended.....!
Nov 5, 2016 • 40:23
359-Heirloom Berkshire Pork w Apples, Hard Cider and Sage
On today's episode I discuss making an incredieble pork dish taht features hard cider, apples, sage, nutmeg and a touch of cream...I can't think of a better fall recipes. If you an access a local farm with heritage brred pigs such as Bershire, Hampshire, Durac etc. you will be amazed at the flavor. Get the recipe on Harvest Eating
Oct 29, 2016 • 28:59
358-Thai Fish Salad
On this episode I discuss making an amazing Thai Fish Salad using cod fish. All the flavors of Thailand and are featured. Here is a link to the recipe and video.
Oct 21, 2016 • 39:42
357-Leek & Potato Soup 2 Ways
On this episode I discuss making simple but delicious leek & potato soup served 2 ways. You can find the recipes here and you can watch a Youtube video right now on your device by clicking here.
Oct 5, 2016 • 38:44
356-Tortilla de Potata-The Spanish Tortilla
On today's show..#356..not #355 like I mentioned... :) I discuss a simple comfort food dish of Spanish origin, a potato tortilla. Now this has no tortillas in it..as in Mexican tortillas. Years ago, when I was about 25 I lived briefly with an MBA student from Babson College near Boston who hailed from Madrid Spain. This man was very lean yet he went through one large container of corn oil each week to 10 days. He not only fried this tortilla in oil but even eggs were cooked in allot of oil. Our
Sep 23, 2016 • 31:34
355-Swiss Chard Lasagna
On today's show I walk through the process to create a Swiss Chard Lasagna. This rather simple dish yields amazing comfort food that will be loved by all. An accompanying video is available on Youtube and at Harvest Eating.com
Sep 7, 2016 • 27:56
354-Sous Vide Cooking For The Rest Of Us
On today's show I discuss Sous Vide Cooking; cooking in a temperature controlled water bath using a vacuum sealing machine. This method of cooking produces super tender, moist properly cooked foods. Everything from a basic steak to yogurt, to eggs, to fish, to vegetbles can be cooked sous vide. This will be a multi part series. Todays introduction will cover the basics of this method.
Aug 23, 2016 • 30:51
353-The Versatility of Rice
Today I discuss a basic method of cooking rice that is pretty much like Paella, a classic Spanish preparation of rice that usually contains meat and seafood. This method can be used to cook rice with many different vegetables, proteins and types of broth. Versatile, inexpensive, delicious and filling....perfect!
Jul 30, 2016 • 15:59
352-Our Cape Cod Trip And Musings About The Collapsing Dairy Industry
On today's show I talk for a bit about our recent family vacation to Cape Cod, the food, fun and family. Then I delve into a more serious topic, the collapsing dairy industry, both here at home and abroad. Here are a few links to check out to read about this challenge our men and women in the dairy industry face. As always, I'd love to hear your feedback on this. Dairy Numbers in the USA TPP and How It Will Hurt THe US Dairy Industry
Jul 26, 2016 • 1:14:15
351-Making Shrimp burgers
Today's episode is all about making shrimp burgers. This simple burger is of course meat free yet still has a pleasant texture, awesome taste and is very easy to make. Shrimp burgers take easily to ethnic flavors such as Thai, Mexican, Latin, Spanish etc. Shrimp burgers are rather healthy too...low in fat and cholesterol. Remember you can support this show making texting: test the letters hep to 33923 any amount helps...I greatly appreciate the support.
Jul 15, 2016 • 38:06
350-Private Collective Food Production
On today's show I discuss something that has been on my mind awhile now, that is Private Collective Food Production. Essentially a privately organized barter/trade/supply network for all things food. I have done his on a small scale for years...but it's never been too organized or planned. As I continue developing my online course for cooking with storable foods I realize that the gaps in the storable pantry will cause some pain for people. Imagine cooking without onions or garlic for example. I
Jul 7, 2016 • 47:51
349-Pork Canitas, Black Beans, Guacomole for 4th of July Picnic
On today's show I give you a twist, instead of burgers, bbq or hot diggity dogs I muse about Latin Food. In particular, pork carnitas, black beans and guacamole. Pork carnitas are quite easy to make, they just take 3 hours or more to slowly roast. However the final result is amazing....with some good black beans, guacamole and lime juice-you're in heaven. Please SUPPORT the show by texting HEP to 33923 then choose a support payment....MUCH appreciated. Also, visit http://www.text.gives/hep for
Jul 2, 2016 • 41:15
348-Toasted Garlic, Tomato Soup W Rosemary
Toasted Garlic, Tomato Soup w Rosemary-On today's show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. The flavor of toasted garlic is nothing short of intoxicating and the crisp bread really makes the dish a meal in itself.
Jun 27, 2016 • 26:01
347-White Bean Bruchetta w Basil Drizzle
In today's episode I discuss making a simple Italian inspired appetizer that uses everyday items yet produces something a bit unfamiliar to most yet certainly a welcome surprise to many. This white bean bruschetta is terrific for your next BBQ, dinner party, special meal for the love of your life....heck..just a simple snack too. Give it a shot.
Jun 21, 2016 • 28:56
346-Lacto Pepper Mash Project-Summer Time Cooking Is Here!
In today's show I discuss and opportunity for you to be one of the first and only 100 folks to own a jar of my lacto-fermented pepper sauce. Truly a foodies dream product this American oak aged sauce is premium for sure. Containing only 4 ingredients it relies on toasted oak and careful fermentation to deliver such outstanding flavor, aroma and texture. Don't miss the only opportunity this year to try this product. Also discussed are foods of summer and how I love cooking with them.
Jun 17, 2016 • 41:33
345-Ceviche
In this episode I discuss the dish ceviche, originating from South America and popular all across the Latin World. you will find hundreds of ceviche preparations near coastal regions that harvest fresh fish, shellfish etc. I have eaten ceviche with eel, shark, fish, scallops, clams and others I cant even remember. This dish is perfect party food as it's bright, colorful, tangy, spicy and flavorful. **PARENTAL NOTICE-I spout a 4-letter word toward the end...maybe nobody under 14 should hear this.
Jun 9, 2016 • 31:36
344-Arroz Verde- Green Rice
Today I go over a very simple recipe, Arroz Verde or green rice. Made with green onions, cilantro and a few spices this simple dish is the perfect snack or "heft' for other meals like arroz con frijoles, burritos, soups etc. This dish can be made in under 30 minutes and costs a dollar or so for a huge bowl.
Jun 3, 2016 • 20:01
343-Making Falafel From Scratch
Today I discuss making falafel, a middle eastern dish that is very common as a street food and claimed as the national dish in many countries. It's made from chick peas and flavored with onion, garlic, parsley, lemon, cumin, coriander, cayenne pepper etc. Typically it's deep fried but my version is oil free and either baked or sauteed in a non-stick pan. Most falafel is served inside pita bread and adorned with tahini sauce, cucumbers, tomatoes and sometimes yogurt.
May 26, 2016 • 39:05
342-Qunioa Salad
Todays's show covers the ever popular ingredient quinoa, a South American seed crop that is taking the healthy eating scene by storm. High in protein and containing 9 essential amino acids quinoa is a complete protein source with a great nutty flavor and can be very filling. Used in a salad with other healthy ingredients it makes a nice meal for anybody looking to eat healthier options.
May 24, 2016 • 17:48
341-North African Sweet Potato Stew w CousCous
On today's show I discuss the popular and very simple vegan stew that features robust sweet potatoes, a hint of peanut butter and a variety of spices popular in North African cuisine; cumin, coriander, cayenne, cinnamon etc. It's also flavored with ginger, garlic, onion and the sweetness of dried apricots. This very filling dish is served over couscous which is the dominant starch in the region, but can also be served with white or brown rice.
May 10, 2016 • 31:54
340-Banana Date Shake & Multi Grain Porridge
On today's show I discuss two vegan breakfast choices, so if you only eat eggs and bacon..which is heavenly, this will not be the episode for you. I tach you how to make a banana, date and almond shake with wonderful Medjool Dates. It's very tasty and makes a perfect portable meal. Second is a multi grain (or seed) porridge with quinoa, oats and organic heirloom corn with almond milk, syrup and fruit.
May 10, 2016 • 29:14
339-Aloo Palak-Indian Spiced Spinach w Potatoes
Aloo Palak is a simple Indian dish of spinach, spices and potatoes. Rather simple but LOADED with flavor and color. Typical Indian spices like cumin, garahm masala, turmeric, cayenne, cinnamon, coriander etc. bring such great flavor to ordinarily bland spinach.
May 3, 2016 • 40:19
338-Thai Spring Rolls
Today I discuss the the light and delicious Thai spring roll. Popular all over Asia, these rice paper wrapped rolls are light, healthy and full of flavor and texture. They can be totally vegan if you leave out the fish sauce. Making them takes time but you are rewarded with a terrific treat.
Apr 20, 2016 • 28:43
337-Caramelized Onion nad Their Many Uses
Today I decided to talk about an old school culinary favorite; caramelized onions. so versatile and delicious caramelized onions are a wonderful addition to many other dishes. The classic French Onion Soup features these sweet lovingly cooked onions paired with beef stock, herbs etc. I recommend cooking a large batch of these then using them in other dishes. Excess onion can be frozen.
Apr 12, 2016 • 39:53
336-Strawberry Tart
On today's episode I discuss making a simple strawberry tart with a base of Mascarpone cheese softened with creme fraiche, a hint of lemon zest. The crust can be Gluten Free or a basic graham cracker crust....the strawberries stand up like volcanoes and look impressive. Make this today!
Mar 30, 2016 • 29:04
335-Root Vegetables On Puff Pastry with Rosemary Cream
On today's show I describe a simple puff pastry tart with root vegetables and a savory rosemary infused cream drizzle. This is a very easy dish that takes mere minutes to assemble yet presents like a fancy restaurant dish.
Mar 25, 2016 • 19:39
334-Pot Au Feu
On today's show I discuss the famous French dish Pot Au Feu. It's rather simple to make but the results are certainly worthy of your time and adding this dish to your repertoire is important. Slow cooked tender beef, perfectly poached vegetables, rich and clear beef broth...what could be better ? Give this amazing Pot Au Feu recipe a try
Mar 16, 2016 • 35:08
333-All About Sausage, Casings, Spices, Cooking
Today I discuss sausage making, sausage casings;both real and phony, plus spices and finally cooking. I have been making sausage recently trying to prefect a new sausage seasoning that will be easy to use, weigh the ground meat, add measured amount of seasoning and make the sausage...perfect results will follow. But, this is NOT easy..have worked on it for months in an effort to prefect it, while doing this testing getting real casings has been a pain in the butt....so I use easy to find tempora
Mar 10, 2016 • 35:34
332-Low Carb Cheesecakes
This cheesecake is very easy to make and contains no added sugar. It has a slight sweetness derived from the stevia and it has a delightful almond crust with a hint of cinnamon. You should notice a beautiful “yellowish” glow that comes from the use of farm-fresh eggs…they make a big difference in appearance and taste. The cheesecake has very few carbs, it is safe for ketogenic dieters too. It has less then 4 net carbs per slice…so it WONT spike your insulin like a regular over the top sweet tast
Mar 1, 2016 • 30:08
331-Red Wine Vinaigrette-Super Amazing On Crisp Lettuce
My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes. I even taught a Udemy class on basics of making healthy salad dressings and vinaigrettes. In American, we are awash with cheap, chemical filled bottle of crap they call dressing and vinaigrette, yet a movement is underfoot. People are growing artisanal greens and organic vegetables and are hesitant to cover them up with s
Feb 4, 2016 • 33:08
330-Oven Braised Short Ribs w Red Wine Gravy
On today's show I teach you how to prepare a delicious and rather simple winter time comfort food dish....braised short ribs of beef in a rich red wine gravy...the recipe is posted at Harvest Eating..
Jan 28, 2016 • 26:39
329-Making Real Cheese Fondue From Scratch
On today's show I discuss making real cheese fondue from scratch. This European classic dish from the 70's is part meal, part family activity and certainly delicious. Only a few simple steps can result in well made luscious fondue that can be made in less than 30 minutes. I recommend a combination of cheese with either French Comte or Swiss Gruyere as 80-90% of total with a sharp English cheddar as the balance. I like dry white wine, not Kirsch to give it the "gourmet" kick.
Jan 22, 2016 • 36:51
328-Top Three Priorities of 2016
Today I am discussing the top priorities I have identified for 2016. I may add more items to the list but will be focusing on these and aiming to continue working on them all year. They Include: Fitness...continuing to use the keto diet principle to shed wet and hopefully improve blood markers and to increase exercise and general fitness. Stocking up on homestead/ prepper stuff-new generators, ammo, rifles, food, de-hydrator, vacuum sealer Saving money by eating more affordable foods, cooking t
Jan 13, 2016 • 1:05:39
327-Standing Rib Roast & Lard Roasted Potatoes
Simple advice for cooking your Christmas Standing Rib Roast of beef and a recipe for excellent lard roasted potatoes. I discuss the proper way to cook standing rib roast and to make a nice easy au jus with red wine.
Dec 23, 2015 • 46:01
326-No-Knead Walnut Raisin Christmas Bread
On today's show I do my best to explain how to make an easy no-knead walnut raisin Christmas Bread. This bread is amazing and has lots of texture and moistness and interesting festive ingredients to behold, like walnuts, raisins, nutmeg, cardamom and buttermilk.
Dec 16, 2015 • 40:35
325-Listener Questions
**SPECIAL NOTE- Had a it of audio trouble during the first 30 seconds* On today's show I answer listener questions on a variety of topics including: Differences between Prime, Choice and Select grades of beef? Difference between stock and broth? Do I eat Gluten Free Foods? Are Oats a Gluten Free Food? What is my favorite brand of knife? What kind of storable food do I keep and recommend for newbies? All that and more on today's episode of the show.
Dec 10, 2015 • 49:23
324-Onion and Bacon Gratin-Casserole
Check out this amazing onion & bacon gratin that is so lovely with it's bechamel sauce perfumed with nutmeg, cayenne pepper and white wine. Get the recipe over at Harvest Eating.com
Dec 7, 2015 • 40:40
323-Vegetarian Split Pea Soup
On today's show I will walk you through the making of a simple split pea soup, however this one does not contain any meat. Most split pea soups recipes call for ham, smoked ham hocks, bacon etc. I choose to do this version and it was really great and the lack of meat only helped. Sometimes too much smoke flavor can overpower the pea flavor. This is terrific on a cold night.
Dec 2, 2015 • 41:13
322-Making Great Mashed Potatoes
Today I discuss some basics on making great mashed potatoes for Thanksgiving Dinner. So easy to make yet so easy to mess up. Mashed potatoes are essential to complete your holiday table. If you watch out for a few potential pitfalls and get your timing right you too can have smooth rich mashed potatoes this coming Thursday night.
Nov 23, 2015 • 29:04
321-Making Gravy, Shaving and Other Stuff
Today we discuss my thoughts on making great gravy. Included are details about seasoning the gravy and which thickening agents I prefer to attain that perfect cling that gravy needs. Of course no gravy chat at Thanksgiving time would be compete with discussing sage...the herb that makes thanksgiving taste so darn good.
Nov 18, 2015 • 38:55
320-Brussels Sprouts w Herbs, Cream and Spices
Today I introduce a new Brussels Sprouts recipe I used to make years back, but with minor changes that I think make a delicious side dish. Perfect for the Thanksgiving table with flavors of sage and pie spices then enriched with cream.
Nov 17, 2015 • 20:37
319-Making Gluten Free-Or Not-Apple Cake
On today's show I walk you all through the procedure needed to make a nice apple cake. This is so easy and can be in the oven in less then 30 minutes. Reminiscent of typical French patisserie it's not too sweet and has great balance between crust, fruit and sweetness. A real winner. Make it gluten free by substituting your favorite gluten free baking mix or almond flour for a denser texture.
Nov 12, 2015 • 24:42
318-Making Meat Loaf With Mushroom Sauce
Today we focus on some simple comfort food; meatloaf (or meat balls ) with a mushroom sauce or gravy. It really does not matter if you make a meatloaf or meatballs, the mixture is created using the same technique just shaped differently. The sauce works with either shape of course. The sauce is rather easy to put together...a basic aromatic saute, some re-hydrated mushrooms some beef stock, sour cream, and seasonings. In the end you have a rich creamy gravy... almost like Swedish meatballs...yet
Nov 2, 2015 • 28:53
317-Making Tart Tatin
Today I walk you thru one of my favorite French desserts; Tart Tatin. This amazing apple dessert is one you'll find throughout France. Basically an upside down apple pie with caramel and a simple buttery pie crust called Pate Brisee this dessert is easy to make and stunning to look at. It tastes best with tart, firm apples such as Granny Smith or other firm late season varieties.
Oct 30, 2015 • 31:24
316-Making Roasted Mushroom Bisque-What is Sherry ?
On today's show I discuss making a roasted mushroom bisque with real sherry. This is a very simple recipe and only requires a short trip to a real liquor store.....NOT GROCERY STORE..to find true dry-aged Spanish sherry...or similar. A Vitamix is greatly recommended for recipes like this.
Oct 27, 2015 • 39:14
315-Roasted Squash-Apple Gratin w Gruyere Sage Sauce-European Cheese Discussion
On todays show I share a new recipe for a roasted butternut squash and tart apple gratin, topped with a silky Gruyere laced Mornay sauce and a parmesan crumb topping. This is rather easy to make, but does take some preparation time to assemble before roasting. Mornay sauce is a compound sauce with made from Bechamel, a Mother Sauce, one of the 5 in French Cookery. These simple sauces can unlock many recipes and treats on a year round basis. **The Show cut out just before I finished....so....I
Oct 21, 2015 • 41:58
314-Baked Stuffed Apples & Skinny Jeans
Today I walk you through the process of making basked stuffed apples. Granny Smith or other tart apples stuffed with oats, almonds, raising, butter and other goodies makes for an excellent fall seasonal dessert. When you can find local apples that are only a few days or hours off the tree you're in for a real taste treat. Also, later in this show I kinds get off topic and rant about skinny jean wearing soft weak men. If you're offended....I'm not sorry.
Oct 13, 2015 • 32:49
313-Making Apple Butter & Apple Butter Recipe Ideas
Well I can't think of a more fitting topic in October then apple butter. Apple butter graces tables all across America and beyond each year, especially in the cooler months. Rather simple to make, it's ability to be used as an ingredient rather then a stand alone condiment is why I consider it a multi-purpose ingredient.
Oct 8, 2015 • 29:59
312-Storing Water-Part 6-Preparing For Economic Downturn And Potential Food Shortages
On todays show we discuss water and it's importance not only in economic emergency, but natural disasters and everyday life. You would be amazed bow many people do not store any water at all. I was one of them. But after power outages rendered our well useless and we had no water for 10 hours I learned my lesson. We now stock plenty of water and have several ways to purify water that we may need to "acquire" in nature from a stream, roof runoff, pond etc.
Oct 2, 2015 • 47:49
311-Dried Porcini Mushroom And Lentil Soup w Fresh Thyme
Today we discuss making a fabulous soup that is full flavored and features dried porcini mushrooms, le puy lentils and fresh thyme. This Simple soup takes about 45 minutes and uses simple ingredients yet yields a mushroom flavor that is unmatched. The French lentils are so tender and filling, perfect for a cool evening.
Sep 24, 2015 • 39:15
310-Preparing For Economic Downturn And Potential Food Shortages-Part 5
On today's show we continue the series we have been focusing on concerning preparing for the eventual economic collapse or system change we all will face when the charade is finally over. Part 5 is about raising animals on your homestead including ducks, chickens, goats, cows, beef cattle (did not mention pigs but should have) etc. I have owned cows, goats, chickens and been around cattle pigs and HUGE dairies for most of my life. While not the end all be all expert, I do know enough to be dang
Sep 17, 2015 • 54:22
309-Making A Tomato Pie
On today's show I go over making a tomato tart. Simple ingredients like garden fresh heirloom tomatoes, fresh rosemary, blue cheese and bacon...listen to find out how easy is it to create a simple yet elegant tart. Once a simple crust, pate brisee, is made that tart comes together rather easily. The secret is not overworking the crust and to use the freshest tomatoes you can get a hold of. When this tart cools off the flavors of these tomatoes with the amazing aroma of fresh rosemary and the tan
Sep 10, 2015 • 31:04
308-PREPARING FOR ECONOMIC DOWNTURN AND POTENTIAL FOOD SHORTAGES-PART 4
On part 4 we discuss ways of growing and producing your own food. Activities like gardeing, planting trees etc. I cover: Seeds-why everybody needs back up Heirloom seeds...not hybrids Gardening....whay we do and have done in the past Row crops, potatoes, winter squash etc. Fruit trees such as figs, apples, peaches, pears Berry bushes such as blueberry, raspberry, blackberry I enjoyed this recording this show.
Sep 2, 2015 • 37:16
307-Preparing For Economic Downturn and Potential Food Shortages-Part 3
On today's edition I discuss some pantry basics such as keeping canned goods, paper products, baking supplies etc. I get a bit distracted from time to time but still provide much information you can use. We all need a pantry that is well stocked so that we DO NOT HAVE to go to the store each time we need something. A properly stocked pantry is a must for all homesteads....so let's work together and make it happen. I also started a contest for best pantry photo....winner will receive one free pou
Aug 27, 2015 • 47:09
306-Preparing For Economic Downturn and Potential Food Shortages-Part-2
Today on part 2 of our series I dicuss the homesteading kitchen equipment I own or recommend. In all but one case I own or have owned everything discussed today. If you're a homesteader, having canning equipment, canning jars, a food processor etc. are all critical pieces of equipment. If you store grain having a grinder, both electric and non-electric are important considerations. As alwyas, acquiring these items without going into debt is the only way I advise getting them. Remember, these are
Aug 25, 2015 • 44:15
305-Preparing For Economic Downturn and Potential Food Shortages-Part 1
On today's show I discuss in detail the storage of commodity items like rice, beans, grains, corn, etc. Also discussed is how to store them-what type containers, oxygen absorbers, mylar pouches etc. I give ideas on where ot find these items, which varities I recommend and how long these items can be stored.
Aug 20, 2015 • 44:15
304-Preparing For Economic Downturn and Potential Food Shortages-INTRO
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 products, baking supplies Seeds, Gardening, Fruit Trees, Row Crops Dairy Animals, Egg Layers, Meat Animal
Aug 18, 2015 • 39:59
SPECIAL EPISODE-THE MAKING OF THOUGHTFUL HARVEST PASTA SAUCES
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.
Aug 18, 2015 • 33:43
303-Fried Green Tomatoes w Tomato Peach Jam
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 cornmeal crusted pan fried version is the best IMO. The addition of an easy spicy tomato peach jam is pe
Aug 10, 2015 • 23:53
302-Cooking With Peaches-The Favorite Fruit of Summer
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.
Jul 31, 2015 • 35:39
301-Making Full Sour Dill Pickles-Lacto Fermented
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 aromatics and they allow natural bacteria to multiply and produce lactic acid to prevent spoilage. In the pr
Jul 29, 2015 • 26:08
300-Lacto Fermented Mustard Chive Vinaigrette With Feta Cheese
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.
Jul 24, 2015 • 15:39
299-My Trip To Colorado To Care For Omi-I'm Back Now In The Southern Humidity Now-YUK!
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 did manage to bring her appetite back and improve her spirits. All in all a great trip even though i
Jul 21, 2015 • 48:07
298-Grilled Chicken w Rosemary and Garlic and Blackberry Coulis
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.
Jul 7, 2015 • 30:14
297-Which Salt To Keep In Your Pantry and Tips On Using It
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 I hope it's useful to you.
Jul 2, 2015 • 31:20
296-Cooking With Fresh Spring Peas-Ideas For A Long Time Subscriber
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 peas over pasta and much more.
Jun 25, 2015 • 33:25
295-Making Shrimp n Grits with Cheddar Chive Grits and Shrimp Reduction Sauce
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 within this creation.
Jun 24, 2015 • 23:57
294-Why You Should Buy Wild Caught Shrimp-Plus a Spiced Shrimp Recipe With Simple Chipotle Horseradish Cocktail Sauce-Get The Recipe At Harvest Eating.com
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 recipe that you can find on the blog at Harvest Eating.com
Jun 17, 2015 • 42:13
293-Eating Fermented Foods To Help Protect And Boost Your Microbiome
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 bacteria that determine many facets of your life. I recommend the new book called Brain Maker authored b
Jun 11, 2015 • 35:23
292-Top 4 Grilling Tips-HBOC- The Secret To Grilling Great Food EVery Time
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 never use lighter fluid. This podcast on grilling will help you get the most out of your Weber Kettle Gr
Jun 9, 2015 • 48:15
291-Strategies For Using Up The Upcoming Crop Of Produce
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.
Jun 2, 2015 • 42:40
290-Update On Vertigro Hydroponic System-Egg Bake Idea For Pierre (HAPPY BIRTHDAY GARRETT-!)
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.
May 28, 2015 • 41:29
Happy Memorial Day
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May 25, 2015 • 7:41
289-Ketosis, What Is It And Why I Am Doing It
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 in the medical community which flies in the face of government recommended diets which are total garbage.
May 22, 2015 • 38:42
288-Tortilla Soup-My Thoughts On Making This Amazing Soup
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May 20, 2015 • 36:26
287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI
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
May 14, 2015 • 34:24
286-Red Chili Braised Country Pork Ribs-From The Farm
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.
May 12, 2015 • 39:22
285-Spaghetti Carbonara My Way
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 dish can elecit anger, threats of death and water baording too from those that are purists. So take
May 5, 2015 • 40:56
284-Making Tamales, A Mexican Specialty
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.
May 5, 2015 • 29:09
283-Kale & Potato Egg Muffins-Easy Breakfast Idea-Or Snack!
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.
Apr 30, 2015 • 19:45
282-Avian Flu Outbreak, Thoughts on Factory Farming and Ways to Buy Local
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 options that we can all do to avoid this system.
Apr 27, 2015 • 44:26
281-Pressure Cooker Pate, Making a French Classic Simply In 35 Minutes
On today's episode I discuss making smoked chicken pate using your pressure cooker. Chicken pate is a classic French recipe with many variations; with ingredients and techniques. This techniqu used the speed and efficiency of a pressure cooker to quickly tenderize the chicken thighs so they are "fall off the bone tender" and easy to process. I like to flavor this with liquid smoke (natural kind) and other aromatics like fresh parsley, white wine, onions, carrots and celery...black pepper corns a
Apr 23, 2015 • 34:39
280-Our Past Gardening Experiences and New Gardening Methods This Year
Today I discuss our past gardening experiences; what worked, what did not and what we are doing this year to get back into gardening after a 2 year hiatus from gardening, America's favorite past time. I mention some new products I am working with as well.
Apr 21, 2015 • 1:00:39
279-Paleo Spinach Bacon Cakes w Butter And Parmesan Cheese
On today's show I talk about making Paleo spinach nad bacon cakes with butter and parmesan cheese. These are supper yummy yet also very easy to make. Fresh spoinach is a must here, no frozen please. This makes a great appetizer that is very rich and full-flavored.
Apr 18, 2015 • 39:50
278-Using UP Leftover Easter Ham
On today's show I talk about using up leftover ham from Easter. Millions of people have ham for Easter dinner.....and using it up becomes a challenge. I offer a few simple ideas here on how I like to use it.....including a split pea soup.
Apr 6, 2015 • 30:55
277-Making Beurre Blanc-White Butter Sauce
On today's show I go over the contruction of a Beurre Blanc- which is a simple white butter sauce that is amazing on seafood. This sauce is not hard to create but you need the basic techniques so you do not break the sauce. I go into detail regarding my recipe for soy chili beurre blanc.
Mar 30, 2015 • 40:13
276-Making Rustic Barely Kneaded Bread
On today's show I walk you thru the creation of my favorite bread, a rusitic bareley kneaded round loaf that is amazing! Everything about this recipe is terrific....especially the crisp outside texture and the perfect crumb inside. Super easy..just takes some time.
Mar 27, 2015 • 35:23
275-Growing Lettuce-Your Ticket To Flavor And Money Savings
On today's show I am pounding the drum again about growing lettuce. Being able to walk outside and cut your own lettuce is truly one of the great experiences of farm to table cookery. I sugget gowing several varieties of heirloom lettuces to see what works best for your situation and taste buds.
Mar 26, 2015 • 42:24
274-Thai Peanut Sauce w Chicken Satay
On today;s show I discuss making Chicken Satay with Thai Peanut Sauce. Simple techniques with bold Thai flavors make this the perfect party food. Juicy chicken thighs skewered and grilled become amazing once drizzled with the peanut sauce.
Mar 24, 2015 • 32:00
273-On A Personal Note
Strictly personal updates here...no food talk...!
Mar 21, 2015 • 30:57
272-Roast Beef W Garlic Confit Butter, Blue Cheese & BBQ Sauce-YUM !
On todays's show I walk you through the creation of one amazing sandwich; Roast Beef w Garlic Confit Butter, Bluee Cheese & BBQ Sauce....this creation has been lingering in my head for weeks so I had to share it with you. You'll learn how to roast the beef, make the garlic confit butter and assemble the sandwich too. Enjoy...!
Feb 28, 2015 • 34:36
271-Slow Poached Whole Chicken
On today's episode of Harvest Eating I discuss the methods and reasoning behind slow poaching a whole chicken. To make clear, delicious broth where the chicken is NOT dry, slow poaching is the way to go. Simple, inexpensive and delicious !
Feb 24, 2015 • 38:54
270-The Wonder of LemonGrass Beef
In this episode I discuss making one of my new favorite dishes, Lemongrass beef. This Thai specialty is nothing short of amazing. My take on it is luscious, super-flavorful nad best of all, easy. Tender beef marinated in lemongrass, garlic, green onion etc. Love it!
Feb 18, 2015 • 26:44
269-Enjoying Bone Broth-A Flavorful Way To Do Your Body Good
On today's show I discuss making and enjoying bone broth. Quite the rage these days, bone broths have been consumed for many centuries by people the world over. Easy to make with a few simple techniques bone broths are a good way to supplement your diet with many nutrients.
Feb 13, 2015 • 34:49
268-Braising Beef Shanks
On today's episode I discuss the in-depth the technique of braising which is a low and slow method of cooking using plenty of flavorful liquid. Braising suits tougher cuts of meat that have plenty of connective tissue. Braised beef shanks are easy to make and are not only spectacular looking but super flavorful.
Feb 4, 2015 • 39:03
267-Thai Fried Rice-Asian Comfort Food You Will Love
Today's show is all about Thai fried rice, which is to say fried rice in a Thai Style...that usually means salty, sweet and spicy flavor notes. It also always means it's flavored with fish sauce. Fish sauce is essential to Thai cooking and it's what brings that wonerful flavor we all love about Thai cusine. You will love this recipe.
Feb 4, 2015 • 40:46
266-Superbowl Recipe Ideas
On today's shpw I discuss 3 simple superbowl recipe ideas to thelp make your party special. Green chili, onion dip and a roasted green chili queso dip. All very simple with basic ingredients but will amazing flavors.
Jan 24, 2015 • 31:29
265-Five Mother Sauces Of Classic French Cookery-Espagnole Sauce
The Espagnole sauce is the most difficult and time consuming of all the French Mother Sauces. It can easily take 12 hours even if you take shortcuts. the resulting sauce, whether made from chicken or beef or veal, is heaven on a plate. Top a roasted chicken or steak with it and you will understand what I mean.
Jan 15, 2015 • 42:24
264-The Five Mother Sauces Of Classical French Cookery-Hollandaise Sauce
Ae we proceed we come to Hollandaise sauce, the special touch on the Eggs Benedict we all love at breakfast or brunch. This is a simple sauce with very few ingredients yet is has many uses. Learning to make this sauce is a terrific skill to have.
Jan 15, 2015 • 29:28
263-The Five Mother Sauces Of French Cookery-Tomato Sauce
On our third show in this series on the Five Mother Sauces of Classical French Cookery we discuss Tomato Sauce, one that is closet to my heart. This sauce is easy and can be made ahead for freezing or canning. If you can locatea bunch of long dense plum tomatoes you can make it totally from scratch, if not, canned plum tomatoes can be used with great results.
Jan 12, 2015 • 39:27
262-The Five Mother Sauces OF Classical French Cookery-Veloute' Sauce
On today's show I discuss making Veloute' sauce, the roux thickened white sauce that can start with ether chicken, fish or veal stock. This is a very simple sauce and it's variations can be many. We discuss a few compund sauces including Hungarian Sauce, Normandy Sauce and Bercy Sauce 1.
Jan 7, 2015 • 40:35
261-The Five Mother Sauces of Classical French Cooking-Bechamel
On today's show I start a 5 part series on the 5 French Mother Sauces in classical French Cookery. These sauces are the starting point for many other meals so understanding their construction leads to a much improved arsenal of dishes. This first episode focuses on Bechamel, simple white sauce that is perfect for making many other dishes.
Jan 2, 2015 • 45:36
260-spinach Artichoke Dip and Green Beans With Shallot Cream Sauce
On today's show I offer a few simple recipes; one for my spinach artichoke dip which is perfect for holiday parties. Also the green beans with shallot cream sauce that so many of you rely on each Christmas to adorn your tables.
Dec 23, 2014 • 22:01
259-Christmas Treats, Chocolate Truffles And cherry Almond Clafoutis
On today's show I discuss making cherry clafoutis and hand made chocolate truffles. These two desserts are both perfect for Christmas. A cocktail party or the typical Christmas eve gathering is the perfect place to showcase these unique treats.
Dec 19, 2014 • 49:57
258-Making Crepes, Both Sweet & Savory
In this episode I discuss the thin wonderful French pancake we call crepes. Crepes are easy to make and can be fillied with both sweet fillings or toppings and even savory options like ham, cheese spinach, meats etc. An easy crepe batter recipe is posted at Harvest Eating. com
Dec 10, 2014 • 53:14
257-Cooking With Sweet Potatoes
On today's show I discuss the wonderful sweet potato. It's readily available, inexpensive and very healthy. Grown all over the country sweet potatoes can be a part of breakfast, lunch and dinner. They are good in ethnic foods, baked goods, savory dishes and even in waffles.
Dec 4, 2014 • 40:16
256-Thanksgiving Turkey, Gravy and Other Tips
On today's show I discuss making turkey, gravy and discuss some strategies for pulling off the big meal. Let's face it, if the turkey is dry and potatoes cold and gravy bland you will not enjoy the meal. So listen ot these basic tips and have a great meal.
Nov 24, 2014 • 58:23
255-Listener Questions
On today's show I take some listener questions on topics like using dried mushrooms, favorite podcasts, baked desserts etc. I also discuss some interesting ways to use the Harvest Right freeze dryer. Anytime you have questions, just post them on Facebook and I will address them.
Nov 21, 2014 • 39:23
254-Feeding Fido, Strategies For Making Your Own Dog Food
On today's show I discuss making dog food. So many of you have asked about this but since it's not really cooking I have avoided it. However, I've been making lots of food for SNIPA lateley so I thought I would do a show on it. I discuss why you might consider making dog food, why I think it's beneficial, what types of protein to use, what carbs and what else might be added. Also, the results in my own dog's health.
Nov 10, 2014 • 53:41
253-Beef Stroganoff-Classic Comfort Food
On today's show I discuss a classic dish, Beef Stroganoff. This warming food has a Russian origin but is enjoyed throughout most of Europe and especially in parts of Germany. Made with cheaper cuts of beef and classically infused with sour cream, beef stroganoff is a rich hearty dish usually served over egg noodles. My version uses Worcestershire sauce, fresh and dry Thyme and plenty of garlic. I like beef stock but chicken stock works well too. As far as mushrooms just about any can be used, ev
Nov 7, 2014 • 34:39
252-Gluten-Free Buttermilk Corn Cakes
On today's show I discuss my most recent effort to develop a gluten-free corn cake that has the texture of a real pancake minus the gluten. This recipe is a winner, and today I discuss why I really love corn cakes and recipe using cornmeal in general. In the Southern US, and area I am very fond of, cornmeal has a special place in the heart of many.
Nov 4, 2014 • 38:15
251-German Red Cabbage and A Few Rants About Brain Washing Thru Marketing
On today's show I talk about making a traditional German red cabbage or Blau Kraut. This dish comes from my mother in-law Omi...shes's from Bavaria and this is one of my favorite receipes that she has shown me. In Germany this type of red cabbage is traditionally served with sausags or brats. It also pairs well with pork chops whether pan fried or grilled. This recipe is simple and extremely satisfying.
Oct 30, 2014 • 44:51
250-Listeners Questions, Avoiding Dairy, Greek Seasoning Tips, Sweet Chili Vinaigrette, Low Carb Weigh Loss
On today's show I answer some listener questions and discuss several topics that have been on my mind. I will talk about a sweet chili vinaigrette which is a special treat, bthe est ways to use my Greek Seasoning and even some dietary advice. I feel it's a good practice to avoid UHT (ultra high temperature) dairy products and how weight loss can be achieved with low carb eating, without starving.
Oct 23, 2014 • 40:40
249-Making Awesome Spinach Balls W Brown Butter And Parmesan Cheese
On today's show I take you along on my travels to Europe which remind me of a side trip that had me in Cortina d' Ampezzo, one of hte world's most amazing alpine villages. Cortina is so pretty and has many activities such as hiking, skiing, shopping, eating, cross country skiing, ice hockey, motorcycle riidng etc. Cortina d'Ampezzo Italy is a sight for the senses sue to it's alpine scenery that is nothing short of spectacular. If you ever go there be sure to eat the spinach balls they make....th
Oct 21, 2014 • 45:52
248-Enjoying Indian Food and Curries
On today's show I discuss the magic of Indian food. This is such a varied cuisine loaded with spices, textures, flavors and so regionally diverse it all adds up to one of the worlds great cusines. In particular I discuss curry powder and some fo it's uses and talk about making a spiced spinach called Palak Paneer. Indian food can be made at home simply once the spices used are understood and experimented with.
Oct 14, 2014 • 54:50
247-Soup Making Basics
On today's show I discuss some soup making basics including using a main ingredient, choosing aromatics and other important criteria of soup making. I descibe a roasted butternut squash soup with either pear or apple, leek and potato soup and finally a brief description of tortilla soup, one of my favorites. now that fall weather is here soups become a bigger part of most people's menu planning, certainly ours.
Oct 7, 2014 • 24:02
246-Making Bolognese Sauce
Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats. It's a very thick sauce and is not a tomato sauce rather a meat sauce that has tomatoes. It is very thick, chunky and has the undertones of red wine, garlic and woody herbs
Oct 2, 2014 • 33:59
245-Assembling The Home Pantry
On today's show I discuss the home pantry in it's many forms. Recently a listener emailed for advice after his kitchen was destroyed in a fire and he had to start over from scratch. So I devoted most fo today's show to this topic. I talk about the diffrent places to store food, a bit about pantry design, the facets of a home pantry; spices, baking, dry good, fridge and freezer etc. Also I touch on the long-term storage pantry, which many of you know I fee lis very important.
Sep 30, 2014 • 45:01
244-Hey Tony Pass The Meatballs Huh ?
On today's show I once again discuss meatballs. We had some AMAZING meatballs tonight that I made with some leftovers and some intersteing spices and flavors and textures. Trying to be thrifty, I used up some left over spinach ppine nut pie and white rice combined with a few other special ingredients to make meatballs that went above and beyond your typical Italian American meatballs with red gravy.... I think anybody would love these.
Sep 26, 2014 • 40:24
243-Pressure Cooker Chicken Dinner-Perfect Quick Meal For Busy Families
On today's show I discuss how a pressure cooker, a good chicken, some dehydrated potatoes, and some frozen peas can make a meal the family will love and it does not require too much time. PLease don't judge me....I know ...A chef using dried potatoes is not good...but in a pinch it's good to rely on the pantry and the long term storables to make a family meal all will love. Great time saver for you busy folks!
Sep 26, 2014 • 35:12
242-Eating Nut Butters And Their Benefits
On today's show I discuss the many nut butters that are edible. Keep in mind, aside from peanut and almond these others are somewhat exotic and hard to find commercially....there are sources which are listed in show notes for this episode, however making your own is the way to go in my opinion. Prices for almond butter have skyrocketed so making your own is a better option, and it really is pretty simple. Nut butters are a great vehicle for tasty eating that provide protein, fats, minerals, vita
Sep 19, 2014 • 51:13
241-Hottest Food Trends In 2014
On today's show I discuss the hottest trends in food for the year 2014. While some are rediculous and meaningless, others are showing the work I do here starting to become more mainstream. Seeing healthy school lunches for kids becoming popular and trending is terrific news. Parents need to feed kids well at home also and not rely on the "state" to nourish our children.
Sep 18, 2014 • 45:54
240-Making Dijon Mustard
On today's show we discuss the joys of mustard making, yes I did say joys! I love making mustard, it's inexpensive, easy and anybody can do it with common ingredients. Mustard is one fo the most commonly used condiments, and gourmet mustard is getting rather expensive so making your own is a good skill to have. Mustard seeds are easy to store in your long-tem storage pantry as is vinegar so you can make your own mustard at any time without going to pay the gangsters are the supermarket!
Sep 8, 2014 • 34:42
239-Late Summer Corn and Tomatoes In Late Summer
In this episode I try to give you ideas and inspiration to cook with local corn and tomatoes that are abundant now but soon to be gone! Both very versatile crops, corn and tomatoes go together well and can enhance many dishes. Corn and tomatoes are also tasty enough to star as the feature ingredients in many dishes. I personally love both and cook with them often.
Sep 4, 2014 • 47:05
238-Listeners Questions And a Bit About Food Inflation
On today's show I awnswer a few questions from the audience regarding cooking ramen noodles, beans and rice etc. I also discuss a subject that I have not spoke of recently; food inflation. In all areas of the food supply you can see inflation steadily increasing prices and shrinking package sizes. This is a trend I think will continue anad become a real problem for families trying to make ends meet.
Aug 28, 2014 • 53:24
237-Toasted Coconut Chocolate Paleo Ice Pops
On today's show I discuss making a simple gluten-free dessert which happens ot be Paleo too. My toasted coconut, chocolate Paleo ice pops. These are very simple to contruct, have only a few ingredients and are very satisfying indeed. Most of the ingredients can be purchased at the local supermarket or certainly online for those of you who like Amazon. Nonethless, these chocolate coconut ice pops are sure to please.
Aug 22, 2014 • 26:55
236-Seafood In Coconut Sauce
On today's episode I discuss something that I have been thinking about lately; seafood in coconut sauce. It's a tasty and simple sauce that is started with a seafood stock (or chicken too) and finished with coconut milk, cilantro, butter, lime juice and a few Thai flavors as well. It's pretty straight forward and uses basic ingredients. I think it goes really well with seared firm-fleshed fish such as halibut, red snapper or even salmon.
Aug 18, 2014 • 44:46
235-Olivia's 12th Birthday Party Food
On today's show I discuss the plans for Olivia's 12th birthday party meal. I'm making custom-ground burgers, with cheddar cheese, fried red onions, bacon and Datil pepper BBQ sauce. I'll cover making the burgersand the Pièce de résistance, bacon mac n cheese with green onions.....YUM CITY. Also, I will make Gluten free buttermilk buckwheat crepes with cherry compote, creme fraiche and caramel sauce...and yes all components were made by this guy's hands!
Aug 8, 2014 • 32:57
234-Listener Questions and Answers
On today's show I answer some question that were posted on http://www.Facebook.com/harvesteating Everything from cookign with cast iron, to feeding a family on $200 per month, ideas for using up eggs, best pressure cookers and even a question on making or using pork bone broth.
Aug 4, 2014 • 47:17
233-Thai Red Curry w Beef
On thoday's show I discuss making a Thai Red Curry w Beef that so many of you have asked for. This is a one-pot meal that is inexpensive, satisfying, full of flavor and just plain awesome. You wil lneed a few ingredients like lemongrass, white pepper, fish sauce etc. that might not yet be a part of your pantry....never fear...easily remedied on Amazon or your local Asian Market.
Jul 29, 2014 • 40:03
232-Summer Vegetable Dish W Zucchini and Tomato
In this episode I discuss making a simple stew using garden fresh zucchni and tomato, with garlic, onion, fresh basil, good olive oil and some grated cheese. This dish is simple to prepare but a little technique and know how is needed to make sure you get a good texture. Also, I wax on about the proper type of zucchini needed ot make this recipe.
Jul 24, 2014 • 47:32
231-Potato Salad, Tomato Peach Compote-Rants Galore
In this episode I discuss making a few unrelated dishes that have been on my mind recently; a simple russet potato salad and a roasted tomato peach compote. Both are dead simple, yet delicious. I also go off on a tangent....more then once...sorry for that.
Jul 16, 2014 • 52:45
230-Low Carb High Fat Diet
On today's show I will use the D word. I discuss a diet strategy or lifestyle stragey called Low Carb High Fat. Basically limiting the carobohydrat intake to less then 60 grams per day, with no gluten, and eating copius amounts of fats. I choose butter, coconut oil, coconut milk, ample nuts like walnuts, almonds, pecans. Also, meat like chicken, beef etc.
Jul 9, 2014 • 51:30
229-4th of July Recipe Ideas
In this episode I discuss a multitude of ideas for this holiday weekend. Grilling, smoking and cook-outs of all types will take place this weekend by the millions. I hope these recipe ideas for the 4th of July help inspire you to cook something you can be proud of and that your guest will love. I discuss vegetarian options, beef, ribs, burgers, chicken and food safety.
Jul 2, 2014 • 1:07:52
228-Grits n Greens Casserole
On today's show I discuss making grits n greens casseole; the components, the method, some history and some inspiration. Ths is classic Southern food, and if done right can be an amazing taste sensation. I think it could be the perfect dish to bring to your next picnic.
Jul 1, 2014 • 56:48
227-Usage Suggestion For Summer Squash/Zucchini
On todays show I give several recipe ideas for using up abundant summer squashes. Zucchini and crookneck are some of my favorite squash and I love to cook with them both. Summer squash are perfect for soups, pizza, pasta, sandwiches, ratatouille and much more. One of my favorite dishes is ratatouille, there is a great video recipes posted in the members area for that.
Jun 27, 2014 • 33:14
226-Korean BBQ Beef
On today's show I inspire you to make a wonderful BBQ beef dish from Korea. This is popular city food, easy to make and certainly a big change from standard back yard cooking. Your friends and family will be impressed and in love with this dish.
Jun 25, 2014 • 30:25
225-Make BBQ Sauce and Tomato Pie
On today's show I discuss making homemade BBQ sauce....folks that stuff in bottles is garbage...very few BBQ sauces are worth spending your money on...one exception is Red Law Sauce Company, they have a whiskey sweet cherry BBQ sauce that is really, really good...highly recommended. If you're a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today's show. As always, your support of Harvest Eating is greatly appreciated...If you like the show why not leave
Jun 20, 2014 • 47:30
224-Greek Spiced Chicken w Mater Sauce
In this show I discuss a simple chicken dish, could not be easier, but hte flavors are outstanding....Greek Spiced chicken with mater sauce....give it a try..then post your photo at Facebook.com/haveasteating
Jun 17, 2014 • 32:22
223-Summer Drink Ideas
In this epsiode I give some ideas for summer drinks like iced tea, Lemongrass mint soda and almond milk from scratch. Also an update on olive oil for those of you interested.
Jun 12, 2014 • 44:22
222-The Blackstone Griddle
In this episode I talk about a new piece of outdoor cooking equipment I recently bought...the Blackstone Griddle. This is a handy item that cook well, is pretty easy to clean and is well made...especially for hte price.
Jun 9, 2014 • 51:34
221-Thai Chicken Sauce w Romain Hearts
This episode I discuss a great dish, Thai Chicken sauce with crispy (and cold) romaine hearts.....very easy dish with fairly easy to get ingredients....let me know how it turns out!
Jun 4, 2014 • 35:39
220-Harvest Eating Podcast Continues
In today's show I discuss the long down time and some HUGE life changes. We're back recording now nad the show must go on.....
Jun 3, 2014 • 49:04
219-I'm Back...With More Exciting Thai Food
Hey folks..sorry for the delay...I'm back today with some more exciting Thai foods and techniques.
Apr 22, 2014 • 37:18
218-Amatriciana Sauce, Updates And More
In this episode I discuss a classic old-school Italian dish Amatriciana. Usually made with bucatini this simple dish can be enjoyed a variety of ways.
Mar 21, 2014 • 41:58
217-My Smashed Thumb, Spouting and Fresh Foods
In this episode I discuss allot of things including my smashed thumb, sprouting and our desire for warm weather and fresh foods to arrive.
Mar 7, 2014 • 31:18
216-Hey It's Keith..and YES I am Still ALive
Hi folks...I know you were worried about me...but this show starts me back on track and updates yo uon where I've been....
Mar 3, 2014 • 31:17
215-Thai Dumplings and Eggplant Parmesan
This episode is one where I discuss two seemingy unrelated dishes.....I think you wil still enjoy..
Feb 12, 2014 • 42:19
214-Exploring Thai Flavors-Super Yum Yum
In this episode I talk about some of my favorite flavors....Thai flavors. Thai food is easy to cook with the right ingredients, they are readily available in most markets and make for some tasty home cooked food.
Feb 8, 2014 • 43:26
213-Roasted Pears, Vanilla Bean Ice Cream, Salted Caramel
Here is the last installment of the Valentines menu...simple seasonal dessert with a trendy sauce....
Jan 31, 2014 • 55:31
212-Grilled Pork Tenderloin, Mascarponse Grits, Garlicky Baby Kale, Spicy Tomato Apricot Puree
On today's show I discuss the main vourse of my 4 course Valentines Menu....check it out...
Jan 28, 2014 • 29:11
211-Making Brushcetta With Wild Mushrooms
Here is episode two describing the Valentines menu with second course of Sherries wild mushroom crostini or bruschetta.
Jan 23, 2014 • 39:41
210-Roasted Butternut Squash and Pear Bisque
This episode I discuss a soup dish I am making for a Valntines dinner....you can make it too...!
Jan 20, 2014 • 46:05
209-Salads WITHOUT Ranch Dressing
In todays show I discuss some simple salads....made with a simple dressing....enjoy!
Jan 14, 2014 • 34:45
208-Making Salsa Fresca
In this episode I discuss how to make a simple salsa fresca....perfect for the weekend and game watching.
Jan 10, 2014 • 44:43
207-Soups Galore
In this episode I talk once again about soups. I love soup and have been enjoying allot of soup this winter. I talk about some specifics on making soup plus the usual rant or two...Enjoy!
Jan 9, 2014 • 58:45
206-The start of 2014, Goals, Plans and Inspiration
On the first show for 2014 I discuss our plans, goals and thoughts for 2014 while touching on the great year we just finished. The kids make a short apperance and discuss the Christmas and while sounding very commercial, they sure had a fun time with Santa's visit.
Jan 6, 2014 • 1:05:19
205-Christmas Order Update, Family And the Holiday Season
This episode discuss the recnt holiday orders plus lots of family related things....
Dec 21, 2013 • 1:07:26
204-Chat About Christmas Cookies And Christmas Dinner
On today's short show I will discuss the cookies we usually make and consumer during the holidays and also what were making for Christmas dinner......
Dec 18, 2013 • 35:35
203-Beef Bourguignon
On today's show I walk you through the making of a classic French dish Beef Bourguignon. This lovely dish is perfect for this time of year and can also be made with wild game......
Dec 9, 2013 • 41:54
202-Ham n Potato Casserole, Stewed Apple w Maple Cream
In this episode I discuss some recent dishes I made and also talk about cooking with and hunting for big game....
Dec 6, 2013 • 43:41
201-Thanksgiving University-Bread and Rolls
A little chat on bread and rolls, here are my thoughts on bread with the big meal.
Nov 24, 2013 • 6:46
200-Thanksgiving University-Brussels Sprouts
In this segment I discuss making a perennial favorite of ours, brussels sprouts in Mornay sauce....YUM
Nov 24, 2013 • 6:15
199-Thanksgiving University-Cranberry Sauce From Scratch
In this segment I discuss the method I use to make fresh cranberry sauce. Simple, easy and delicious.....give it a try.
Nov 24, 2013 • 6:44
197-Thanksgiving University-Stuffing
In this segment I discuss making stuffing or dressing. I will tell you the best way to make it flavorful and safe.
Nov 24, 2013 • 6:59
197-Thanksgiving University-Potatoes
In this segment potatoes are the superstar......learn how I cook them, what type and how you can make great tasting potatoes.
Nov 24, 2013 • 10:49
196-Thanksgiving University-Perfect Turkey
In this segment I discuss making the perfet turkey. You'll hear my thoughts on selecting, thawing and cooking the big holiday bird.
Nov 24, 2013 • 20:03
195-Thanksgiving University-Mise en PLace
On this episode we talk about Mise en place, or everyting in its place, critical thinking and preparation for large meals. Thanksgiving Dinner is one of hte lagest and most important meals of hte year, these tips should help prepare the meal more sucessfully.
Nov 22, 2013 • 19:53
194-Thanksgiving University Intro
This is what we will cover during this series....enjoy..hope it helps!
Nov 22, 2013 • 5:02
193-Thanksgiving University
I disucss the audio series Thanksgiving University I have been working on to help people with teh big holiday meal.
Nov 19, 2013 • 28:51
192-Cooking For Kids
In this show I talk about my trip to cook for some homeschool kids.
Nov 14, 2013 • 33:57
191-Eating And Cooking WIth Bananas
On today's show I disuss how to incoorporate more bananas into your diet. No matter who you are.... a trucker, office worker or school kid, we can all eat more bananas. They are very healthy, plentiful and inexpensive....why not eat more?
Nov 11, 2013 • 47:03
190-Cooking And Eating Coconut
In this episode I decribe some of the ways I use coconut in it's many forms. From coconut oil to coconut cream to dried coconut flakes. Coconut is a healthy and versatile ingredient that tastes terrific.
Nov 6, 2013 • 47:12
189-Prociutto Wrapped Pork Tenderloin, Rosemary Garlic Peach Chutney.mp3
Chatting about prosciutto wrapped pork tenderloin today on Harvest Eating.
Nov 5, 2013 • 1:02:55
188-Cooking With Lentils
In this episode I talk about cooking with lentils and other legumes from the long term storage pantry. Lentils can make a host of wonderful meals and this will help motivate you to cook with them....
Oct 31, 2013 • 58:43
187-Cooking And Storing Butternut Squash Plus Updates and Rants Galore
In this episode I discuss a bunch of updates and other stuff....then get into buying, cooking and storing butternut squash. Butternut squash is one of my favorite vegetables and is one of the best long term storagble foods you can have.
Oct 30, 2013 • 57:02
186-Thoughts On Cooking WIth Frozen Vegetables
In this episode I discuss cooking with frozen vegetables. Some are good, some are not but all have a place in your cooking.
Oct 26, 2013 • 49:45
185-Cooking With Salmon-Plus Updates On Everything
In this episode I dicuss a bunch of details regarding pasta sauce, my trip to the dentist, a hockey playing update and the meat of the show....well it's seafood not meat... I discuss way to cook with salmon.
Oct 23, 2013 • 56:24
184-Cooking With Spinach And Other Winter Greens
In this epsidoe I discuss cooking with spinach and winter greens. I speak about some spinach dumplins I had in Cortina da Ambpezzo Italy which were to die for. Also, a hearty winter green salad. Enjoy!
Oct 18, 2013 • 53:21
183-All About Greenhouses-Insulated Are Best
I discuss greenhouses and why you shoudl have one, the best types to have IMO and what kind I used to have.
Oct 16, 2013 • 35:38
182-Potatoes And Their Many Uses
In this episode I discuss the amazing potato and how to enjoy it. I also discuss the many merits of the potato as a survival food.
Oct 14, 2013 • 48:25
181-Some Fall Cooking Ideas
In today's shorter episode I dicuss some basic fall cooking ideas, things like soups, pastas and more. Also and update on the deer devastation we encountered.
Oct 11, 2013 • 30:07
180-How Much Food Is In Your Pantry ?
This was a tough episode to record....but I feel it's important to discuss....I HATE having to think about things like this. Nobody should worry about this stuff.....Let me know your thoughts?
Oct 10, 2013 • 1:11:57
179-An Apple A Day...Or Ten ! Pears Too
Todays show focuses on what I am going to do with all the pears and apples we picked yesterday. I talk about making cider, fritters, poached pears and more....plus a few rants on bad food, rip-off dog food and pasta sauce packaging updates.
Oct 7, 2013 • 53:29
178-Choosing A Roast Beef
In this episode I discuss the best cuts of beeffor a roast. I also give in depth pasta sauce updates and ramble on about allot of other topics...be forewarned....
Oct 4, 2013 • 51:28
177-Elk Hunting, New England Clam Chowder, Leek and Potato Soup
This is episode I talk about my first elk huntring trip...was pretty neat...also I walk you through making two soups; New England style clam chowder and also Leek n Potato soup...a fall favorite for us.
Oct 1, 2013 • 43:24
176-Charred Tomato Chipotle Salsa Plus Allot Of Side Chat
Learn how to make salsa with character.....using wood with your grill....amazing results await.
Sep 27, 2013 • 41:41
175-Buckwheat Pancakes and Some Good Gluten Free Products
On todays's show I discuss simple buckwheat pancakes, why I like them and how I make them. Also, I mention several brands of gluten free products you can find in stores near you. These include bread, crackers, and pastas.
Sep 24, 2013 • 43:15
174-Ideas For Cooking WIth Local Fall Apples
In this epsiode I discuss some of my favorite ways of cooking with apples...making apple cider, roasted apples, apple pie, apple tarts and curried apple onion compote. Check it out and share your ideas...
Sep 23, 2013 • 54:46
173-Sweet n Spicy Pepper Relish Plus Lots Of Updates!
In this episode I discuss in detail making one of my favorite appetizers.....Sweet n Spicy Pepper RElish with Goat Cheese Mousse....do try this....it's awesome...also a recap of our recent trip to Glacier Park (see photos at Facebook) and a pasta sauce update...
Sep 19, 2013 • 55:06
172-Making Tuna Salad-Oh How The Mighty Have Fallen
In this epsiode I discuss making tuna salad.....this lowly food of our past is GREAT for long term storage and can be delicious if made properly....also, be sure to check out hte photo of me and the Black Shadown on the Havest Eating website.
Sep 12, 2013 • 34:56
171-Adjusting To Fall-Summers Last Harvest
In this episode I discuss getting some of the last of summer's bounty and enjoy them to their fullest. Also I speak to the coming cool weather and how were adjusting to it with heartier foods.
Sep 10, 2013 • 32:16
170-Making BBQ Sauce
In this episode I discuss how I like to make bbq sauce and give some basic pointers for you.
Sep 4, 2013 • 34:41
169-Mexican Food-Colorado Update and Much More....
In this episode recored outdoors in Colorado I disuss some Mexican food..good and bad....then describe a great dish I made last night. Also, some updates from vacation here in Colorado.
Aug 31, 2013 • 58:27
168-Using Vinaigrettes as Light Sauces
In this episode I talk about how you can use healthy vinaigrettes as sauce to kick- up the taste and falvor profile of your foods.
Aug 19, 2013 • 37:11
167-Pork Green Chili
In this episode I discuss making a pork green chili. I also discuss the course I am creating to help people go gluten free and how to help them aliviate joint pain.
Aug 16, 2013 • 37:33
166-Whitefish Montana, Crepes and Lots Of Random Thoughts
On today's episode I discuss a recent trip to Whitefish Montana and many other random topics.
Aug 14, 2013 • 1:02:17
165-More Summer Vegetable Ideas & Inspiration
On today's show I dicuss a few dishes I've made this week that incorporate lots of summer produce, but also some broccoli, which we still get fresh here in western Montana. Many ideas for ratatouille too.
Aug 7, 2013 • 30:54
164-Using Summer Crops
In this short episode I try to inspire you to be motivated and use up hte harvest that will be gone in a matter of weeks...cherries, watermelon, tomatoes, zucchini etc. all will be gone i na few short weeks. so lets take advantage of this marvelous harvest.
Aug 4, 2013 • 39:33
163-Flathead LAke Montana and Vitamix Blenders
In this episode I discuss the Flathead Lake Montana area and it's wonderful cherries along with some recipes for the Vitamix Blender
Aug 1, 2013 • 47:22
162-Summertime Vegetable Dishes That Rock
In this episode I discuss some ideas for using summertim vegatbles such as eggplant, zucchini nad bell peppers.
Jul 25, 2013 • 34:04
161-Beef n Pepper Stir Fry-Packing Coolers With Good Food
In this episode I discuss making a simple beef n pepper stir fry and also discuss the things we pack in coolers to help keep kids hydrated and happy while at beach, river, or pool.
Jul 22, 2013 • 36:34
160-Summertime Update, WhatI'm Cooking and More.....
In this episode I discuss some things were doign and cooking....plus a few rants.....enjoy
Jul 19, 2013 • 33:56
159-Elk Meatballs, Swiss Chard Lentil Salad
In this episode I talk about strategies for cooking with game and get granular with a Elk meatball recipe idea. Also, an interesting salad that can be made easily with swiss chard and lentils and a feta vinaigrette...YUM!
Jul 16, 2013 • 41:05
158-Summer Sides, Some Music And Lots Of Distractions
In today episode I discuss making side dishes for summer gatherings, picnics, BBQ etc. I discuss a great fruit dish, melon salad with lemongrass gastrique, some tomato salads, cornmeal crusted tomatoes with lemon mascarpone and a few others. SPECIAL NOTE: Today is my birthday and I was feeling quite relaxed hence the very loose format. I hope you enjoy.....
Jul 11, 2013 • 59:44
157-Southern BBQ, Gluten Free Chocolate Cake and much More!
In this episode I discuss the Southern style BBQ were having tonight along with direction on how to make a terrific Gluten Free chocolate cake..the recipe is in the Harvest Eating cookbook for those of you that have one.
Jul 8, 2013 • 1:05:17
156-Vacation Update-Gluten Free Update
On this episide I chat about our Colorado trip and give health updates nad some fod related chat as it relates to my diet.
Jul 4, 2013 • 45:06
155-Gluten Free Update-French Pate and Rillettes
In this short show I discuss how I am doing Gluten free and also speak about some project cooking...VEGETARIAN WARNING pates and rillettes.....simple French Charcuterie...audio from a youtube video got into the last couple seconds of closing music....!
Jun 21, 2013 • 23:23
154-A Few Wheat Free Recipes Plus Health Updates!
Here are a few recipe ideas for those wheat free...or not...great stuff like grilled vegatbles, Cilantro chicken salad with cashwes..and gluten free chocolate cake.....to die for......plus health updates...
Jun 18, 2013 • 39:55
153-My First Wheat Free Day
Today I speak of being wheat free, I ramble on about foods I am eating, other thoughts on diets, Harvest Eating and lastly a terrific Poblano Pepper Cream Sauce over grilled chicken....YUM!
Jun 13, 2013 • 40:18
152-CODE RED-Inflamation
In this episode I share a personal struggle I am having with inflamation and arthitis and what I am trying to do about it. Bread, wheat will be on the choppign block for hte next few weeks minimum.
Jun 12, 2013 • 45:11
151-Making Foccacia Bread
In this episode I briefly discuss the making of foccacia bread.
Jun 6, 2013 • 24:51
150-Cooking From Preps-Meat Free Burgers...YUM!
In this episode I discuss using foods from the long term storage pantry like lentils and brown rice to make tasty meat-free burgers. Cooking from long term storage can be tasty indeed!
Jun 3, 2013 • 31:26
149-Idaho Trip, Harvest Eating Magazine, Polenta and more....
I discuss our weekend trip tp Coeur d Alene ID this weekend nad also dicuss making polenta....
May 29, 2013 • 46:13
148-Memorial Day Grilling
tips, techniques and ideas for this big grilling weekend!
May 24, 2013 • 45:08
147-Steel Cut Oat Pudding, Tandori Chicken and Some Questions
this show has a few topics and is under 30 minutes....make this oat pudding...
May 21, 2013 • 32:29
146-French Onion Soup, New Lacanche Range, Fennel Sausage
I answer Derek's question on making French Onion Soup and also muse about our new (at leat to us) Lacanche range and my batch of fennel sausage
May 16, 2013 • 36:27
145-Using Fresh Spinach (and frozen too) Plus thoughts On Bitter Greens Like Arugula
Chatting about uses for fresh spinach, frozen too and some bitter greens.
May 10, 2013 • 30:53
144-First Farm Market, More Questions & Some Fishing!
Today I will be talking about our first Montana farmers market trip, I will also answer some questions and talk about my fly fishing trip.
May 7, 2013 • 1:13:59
143-Answering Your Questions
On today's show I discuss some question that were submitted. One about stee lcooked oats, one on venison backstraps and lastly using thickending agents such as flour or corn starch.
May 3, 2013 • 43:54
142-Tips For Meal PLanning, Making Mojo And More
I discuss meal planning tips on this show nad speak about how you need tothink like a restaurant owner. Also a quick recipe for Mojo
Apr 29, 2013 • 50:50
141-Usage Suggestions For Fresh Herbs And Spices
I discuss ways to use Harvest Eating as well as other seasonings.
Apr 25, 2013 • 40:26
140-More Answers To Your Questions
I answer a few more questions on todays show
Apr 24, 2013 • 39:41
139-Answers To Your Questions
In this episode I answer your questions...feel free to call some in too...864-492-1499
Apr 22, 2013 • 47:30
138-Making dog Food-In Memory Of Keena The Jack Russell Terrier
learn how I make dog food-show dedicated in memory of Keena the Jack Russell
Apr 19, 2013 • 30:38
137-Food Scientists And Foods To Avoid
read labels....avoid processed foods...
Apr 17, 2013 • 52:47
136-Stop Using Gravy Packets
Simple solution for making gravy so we can toss those gravy packets
Apr 15, 2013 • 38:48
135-Washing Produce And Basic Kitchen Sanitation
wash your fruit folks!
Apr 12, 2013 • 42:23
134-Local Food Movement Gaining Momentum
great news for local food....listen to the latest show
Apr 10, 2013 • 44:37
133-Spring Asparagus
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Apr 9, 2013 • 29:08
131-Enjoying Curries
...
Apr 3, 2013 • 46:03
130-Making Hummus From Scratch
130-Making Hummus From Scratch
Mar 30, 2013 • 28:50
129-Making Tortilla Soup
129-Making Tortilla Soup
Mar 27, 2013 • 35:49
128-Empanadas A Delicious Food From Argentina
yummy
Mar 26, 2013 • 26:17
127-Cooking With Dried Beans From Long Term Storage
beans
Mar 25, 2013 • 34:23
126-Juicing For Health 1.mp3
juice
Mar 25, 2013 • 26:20
125-Making Grilled Eggplant Napoleans-Cookbook Reprint
On today's show I will talk you thru making grilled eggplant napoleons with spicy tomato chutney and basil vinaigrette. These are quite easy to make and are perfect for a dinner party to wow your guests with bold flavors and a great presentation. This dish can be made totally vegan or just vegetarian by including some cheese which I will discuss in the show. At the end I discuss a new effort to raise cash to reprint the Harvest Eating cookbook and tell you how you might be able to help out.
Mar 22, 2013 • 32:26
124-Making Corned Beef And Pastrami
On today's show I discuss the art of making corned beef and pastrami. I also discuss why luncheon meat is not a very healthy thing to eat all the time. Of course, as with most things, moderation is key. I will discuss how it's made and how I like to enjoy it. For those of you who enjoy kids my family drops in to make a appearance. The recipes and photos showing how I make pastrami will be posted as the pastrami comes along.
Mar 21, 2013 • 36:48
123-Vietnamese Beef Noodle Soup
On today's show I will walk you through the preparation of a terrific Ethnic recipe that comes from Southeast Asia, Vietnamese Beef Noodle Soup. I explain in detail how to create this wonderful dish that is inexpensive, healthy and delicious.
Mar 15, 2013 • 36:51
122-Skipping Gardening To Spend More Time Outside
On today's show I will be telling you why I am not gardening this year in the ground . Instead we will do some vertical gardening on the deck and spend the time we save not gardening pursuing other activities such as hunting, hiking, fishing, camping and entertaining.
Mar 14, 2013 • 46:26
121-Healthy Snacks For Children and Adults
In this episode I discuss healthy snacks for children and for adults. We will cover the things not to eat and how you can be prepared for impromptu snacking with convenient make ahead snacks.
Mar 11, 2013 • 41:43
120-The Danger Of Soybeans-Or Not ?
On today's show I discuss the controversial subject of soy. Soy is everywhere, in all the processed foods, fast foods, oils, snack, cakes, etc. Soy is controlled by the biggest food conglomerates in the world and they have armies of scientists for research and marketing muscle to push their soy filled agendas.
Mar 6, 2013 • 36:05
119-Making Chicken Pot Pie-And Veloute Sauce
On today's show I discuss how I like to make chicken pot pie. We will go over crust making, the vegetables and ever important Veloute sauce. After listening you should be able to make a delicious chicken pot pie.
Mar 2, 2013 • 42:48
118-How to Make Pork Green Chili
On today's show I discuss pork green chili. One of my favorite comfort food recipes this simple green, chili is made with widely available ingredients and has a lovely taste and texture. In my batch last night I used ground local pork from a Hutterite Colony located nearby my western Montana homestead.
Feb 26, 2013 • 24:28
117-How To Season Food
On todays's show I discuss my thoughts on the proper methodology of seasoning foods. From basics such as using salt and pepper to mixing in Ethnic flavors and using proper cooking technique to make foods taste better. We will discuss major protein sources such as chicken, fish, beef, pork and how I like to think about seasoning them. This show has lots of banter on the thought process and skills required to make foods taste good. Also a primer on the Harvest Eating seasoning blends.
Feb 22, 2013 • 1:11:23
116-The Importance Of Daily Exercise And Drinking Water
In this episode I discuss my new walking regimen and how you can incorporate walking into your daily life. Also discussed is the importance and health reasons to stay properly hydrated by drinking adequate amounts of pure water.
Feb 21, 2013 • 46:49
115-Making Pizza From Scratch
In this episode I discuss how to make pizza from scratch. I go over making the dough, making tomato sauce, infused olive oil and also different grated cheeses and toppings like mushrooms, bacon, peppers, etc. I also give a basic equipment primer and speak about the proper oven temperatures and getting the pizza into the oven.
Feb 16, 2013 • 1:19:09
114-Eating And Cooking Eggs
In this episode I talk all about eggs; how to find local eggs, why they are better and the ways I like to cook eggs. I also dispel the theory that store-bought eggs claim to be free range and healthy.
Feb 11, 2013 • 37:16
113-Discovering Local Foods In My New Area
In this episode I discuss some basic strategies for finding the people near you that can provide you with the foods we need to eat local. so far, here in Montana I have made some excellent connection that have yielded a regular supply of great foods. My goal is to inspire you to seek these sources near you.
Feb 7, 2013 • 44:50
112-Moving To Montana
In this episode, the very first show recorded from Montana I discuss the move in detail, why did we move, how we moved and all the crazy stuff en route. Towards the end my son and my other son the doberman invade my space and I have to shoo them both out...anyhow..you will learn all about our new farmstead.
Feb 2, 2013 • 1:00:49
111-Black Lentil Soup w Vegetables..Upcoming Events....
In this short episode I discuss how easy and it is to make lentil vegetable soup. This healthy and delciious soup needs a good 90 minutes to reach it's full potential but the rewards and efforts are well worth it.
Jan 15, 2013 • 18:47
110-The Power Of Kale-A Leafy Green Superfood
In this episode I discuss the power of my favorite leafy green....kale. Kale is a nutritious powerhouse. This disease fighting vegetable is being studied all over the globe. Kale is LOADED with b vitamins and antioxidants that may prevent many types of cancer. It's easy to grow, versatile in the kitchen and tastes great...at least I think so.
Jan 7, 2013 • 43:50
109-Making Beef and Chicken Stock-Rid Your Diet From Hidden MSG
In this episode I discuss the simple technique on how to make stocks and broths at home with simple ingredients. Making your own ensures you are NOT consuming hidden additives like MSG or other "natural" flavors.
Jan 3, 2013 • 30:53
108-Making Meatballs
In this episode I talk about making meatballs, those lovely classic Italian American delights. I'll take you through the process start to finish including sauce making and special Sicilian/ North African style lamb meatballs with cinnamon, pine nuts, raisins and fennel seeds.
Dec 30, 2012 • 28:30
107-Standing Rib Roast
In this episode I discuss the venerable standing prime rib roast that will adorn many Christmas Dinner tables in a few days. I discuss the entire preparation from purchasing to sauce making. Enjoy!
Dec 23, 2012 • 36:47
106-Christmas Dinner- Lard Roasted & Au Gratin Potatoes
In this episode I discuss a few potato dishes that can be made for Christmas dinner. I love these lard roasted potatoes, super simple yet really interesting and tasty. Also, au gratin potatoes are lovely and easy as well.
Dec 20, 2012 • 40:57
105-Basic Beef Chili
In this special episode recorded from the Mile High city of Denver I introduce a new sponsor My Patriot Supply.com then briefly describe how I like to make simple beef chili. Real, simple, chili only needs a few basic ingredients; meat, onions, chilies, spices and a little time...
Dec 7, 2012 • 25:23
104-Cooking The Thanksgiving Turkey
In this special episode I focus solely on helping you cook the perfect turkey. We will discuss the thawing, cooking, gravy making etc. Making a turkey that tastes great and is moist and delicious is not difficult as long as you follow some simple rules.
Nov 20, 2012 • 49:29
103-Making Cranberry Compote
In today's episode I briefly tell you about the history of cranberries and the easy recipe needed to make fresh cranberry compote this Thanksgiving Day.
Nov 16, 2012 • 19:34
102-Mashed Potatoes
In this episode I talk you through the creation of mashed potatoes. Will discuss types of taters to use, methods of cooking, seasonings, whipping or mashing etc.
Nov 15, 2012 • 17:36
101-We All Should Be Baking Bread
In this episode I discuss making bread and why I think we all should try it. Baking bread at home gives provides personal independence and culinary satisfaction. Store bought bread have many flaws and home baked bread has many attributes. I also mention some basic equipment and supplies needed.
Nov 7, 2012 • 27:07
100-Uses And Benefits Of Pressure Cookers
In this episode I discuss the benefits of using pressure cookers and how they can be used safety. I also briefly discuss the differences between pressure cookers and canners. I also give my brand recommendations.
Oct 26, 2012 • 31:59
099-Eating Clean Protein
In this episode I discuss eating clean sources of protein such as beef, yogurt, nuts, cheese, milk etc. I truly believe we need to limit factory farm protein sources whenever possible.
Oct 25, 2012 • 42:40
098-Food Inflation And My Florida Trip
In this episode I am recording outside on the banks of the St John's River in Jacksonville Florida. I will update you on my allergies and TV show production as well as dive into the topic of food inflation as we watch food packages get smaller while the price stays the same or even increases. I talk about a few ways you can maintain or lower your food budget by supporting local farms, buying in bulk and cooking at home.
Oct 11, 2012 • 40:10
097-Cool Weather Soups You Should Make-PLus a Few Updates
As fall brings cooler weather soup making takes center stage. Here I discuss a few of our favorite soup recipes plus some other updates.
Sep 26, 2012 • 0:00
096-Fall Garden Update Plus Some Other Updates
In this episode I discuss what were growing in the garden this fall and talk about eating fall foods such as apples, greens, squash etc. I also talk about the upcoming video shoots for the Harvest Eating TV show.
Sep 7, 2012 • 39:05
095-Harvest Eating Breakfast Ideas
In this episode I discuss the most important meal of the day....breakfast..where have you heard that before??? I do believe that eating a great breakfast is a good start to your day and discuss this at length today. I also share what I eat allot and what I eat very occasionally.
Aug 27, 2012 • 48:17
094-Uses For The Late Sason Tomatoes
In today's show I discuss several ways to use up the fresh tomatoes we all seem to have on our counters this time of year. I list about 10 ways to use tomatoes in everything from soup to pasta to drying and caning. This show will help you get the most of your tomato harvest.
Aug 20, 2012 • 47:18
093-Enjoying Summer Corn
In this episode I discuss eating and cooking fresh, local summer corn. I talk about my corn that has been blown over and plenty of ideas for cooking corn and for storing and preserving corn. I discuss a few other issues too and get off topic a few times but I think you will enjoy the conversation.
Aug 15, 2012 • 1:10:46
092-Basic Kitchen Equipment Set Up
In this episode I discuss the basic equipment you'll need to be a profecient home cook. From cutting boards to knifes to cookware to smallwares there are cetain tools and equipment we all need to make the kitchen and enjoyable work space. Making the investment in proper, high-quality tools will yield many years of enjoyable home cooking. You cannot cook properly without the right equipment, this episode will give you a list of the equipment you need and I do discuss specific brand names.
Jul 26, 2012 • 56:02
091-Making Healthy Condiments At Home
On today's show I discuss making condiments at home. Items like BBQ sauce, ketchup, salad dressings, mustards, salsa...kind of...and mayo. These can all be made easily at home with very little effort.
Jul 14, 2012 • 50:20
090-The Survival Homestead, What We Are Doing And What You Can do
This episode is all about the Survival Hoestead. That is to say a planned homestead for the upcoming challenges we all face. I discuss gardening, row grops, dairy animals, food storage, the importance of protein, guns and ammo, security dogs and more.
Jul 7, 2012 • 1:01:46
089-New Doberman Puppy, Trip To Illinois, Cherry Cheesecake Ice Cream
This episode has three topics; first up is a long discussion about our new doberman puppy and how the dog situation has gone since we moved here. Then I give you a little behinds the scenes sneak peak regarding a recent trip to illinois where I did a live TV appearance and several live cooking demonstrations. I was fortunate to take my wife and spend some quality time with just she and I. Lastly, I walk you through making cherry cheeescake ice cream.
Jul 5, 2012 • 46:42
088-Changes In The Garden and The Big Potato Harvest
In this episode I discuss what happens as the seasons change, now that we are into summer, the last of the spring crops are disappearing and the summer crops are either in full production or about to start their harvest. We are also about to harvest the spring potato crop, then compost and till the garden to get ready for fall crops.
Jul 3, 2012 • 47:30
087-My Wedding Anniversery, Marinated White Beans, White Bean Soup
On todays's show I discuss the fact that June 26th is my wedding anniversery, 13 years of marriage to my wonderful wife. I also discuss using white beans as a storage/survival food. Cooking white beans for use as a marinated white beans side dish and also for a Tuscan style white bean soup. I touch on dairy goats too.....
Jun 26, 2012 • 46:04
086-Ratatouille, Using Summers Bounty, Guest Appearnce With Garrett and a few Rants!
I have been harvesting plenty of zucchini, squash, herbs, blueberries etc. from this year's garden. I discuss making ratatouille using summer produce then mention several ways to use it up making it a very uselful recipe for the homesteader and avid gardener. My 3 year old son Garrett makes a cameo apperaance and chats for a minute or so.
Jun 20, 2012 • 46:27
085-Making Pickles, Pickled Beets and Chit Chat
In this episode I discuss pickling. A Facebook Fan suggested a podcast on pickles and making brine etc. and I thought it was a great idea. I discuss the basics of pickled foods such as cucumbers, beets and also discuss sauerkraut and a few rants here and there. Enjoy!
Jun 19, 2012 • 55:37
084-Harvest Eating On Vacation & My New Troy Built Tiller
On today's episode I talk about Harvet Eating on vaction. When we travel the kid's nutrition is paramount. We always search out local farmers markets and buy fresh local produce, bread, cheese, meat, seafood etc. Whatever looks fresh and is local we buy, that way we can cook and eat real foods while away. This also means having to bring cookware, knifes cutting boards etc. so real meals can be prepared. I also briefly discuss my new, ol, Troy built Horse tiller.
Jun 10, 2012 • 41:55
083-Real BBQ, Baby Back Ribs & Great American Made Luggage
In this episode I discuss the ins and outs of making really great BBQ ribs, well talk about the meat, the smoke, the spices and techniques you need to use. Somehow I also mix in my love of American Made luggage and carry bags...I'm a big fan of Tom Bihn of Seatlle, Red Oxx of Montana and also MEI Packs of California. I own many pieces from each company..closet is stacked full of them! And, I also love smoking ribs and other BBQ'd items. So let's listen in and learn from my mistakes and sucess.
Jun 3, 2012 • 1:01:48
082-thoughts on Seasonal Cooking
In this episode I muse about the process of seasonal cooking and what it means to me. I toss some off the cuff tips and ideas in too. A few updates as well.
May 23, 2012 • 26:41
081-Cooking Black Beans, Growing Lettuce nad More
In this episode I talk about how easy it is to grow lettuce, something I've touched on before. Also, even if money is tight foods like beans and rice can be very enjoyable, healthy and affordable. I talk some about perennial fruit gardens too.
May 6, 2012 • 41:35
080-New TV Show On RFDTV, New Website, More Preps
In this episode I share a big surprise. I am working on a new TV series that airs on RFD TV. I talk in depth about the process of creating our shows and what goes on behind the scenes. Also, the new website is about to launch, we speak about that , new packaging for products and much more...
May 4, 2012 • 1:10:00
079-Potatoes, Corn, Exscaped Cows and More.....
In this episode I discuss a bunch of things that are on my mind in no random order. Been planting tons of potatoes and about to plant corn, melons, more asparagus roots etc. Hear all about it in this brain dump.
Apr 15, 2012 • 31:10
078-Around The Farm In Spring
In this episode of Harvest Eating I discuss the things going on around my farm in spring. The chores like pruning, fetilizing, moving animals to spring pasture, planting landscaping and much more. My son even come in in for a minute to bring daddy some water.
Mar 27, 2012 • 54:29
077-The Sounds Of Nature On The Snow Famstead
This is a special spur of the moment episode in which I let nature do the talking...grab a cup of tea or cofee, site back and enjoy the Western north Carolina nature on the Snow farm. No regular content in this episode.
Mar 15, 2012 • 8:25
076-Eating Local Food-Supporting Local Farmers
In this episode I share my thoughts on eating local and why it's important. I rant a tad about stores that SHOULD support more local foods and how anoying it is to see California produce in Florida. Eating local is important as we develop long term relationships with local farmers which helps to ensure their long term survival and keep farm land from being developed into condos.
Mar 15, 2012 • 40:43
075-Enjoy Strawberries
n March each year I start thinking about and enjoying fresh strawberries. This wonderful fruit is only available locally, regionally for a short time each year. In Florida, strawberries are bring harvested this time of year on many small and large farms. In my opinion, Florida grows the best commerical harvest of strawberries in the US. Strawberries are a versatile culinary ingredient and of course delicious and healthy. Not only can you eat them fresh or in smoothies etc. they can be cooked w
Mar 5, 2012 • 33:48
074-Get Ready For The Spring Garden
On todays' episode I step outside and sit on the dock by the pond and record outdoors. It will be almost 70 here in Asheville so spring gardening is on my mind and that is what we wil cover today. We'll talk about soil preparation and testing, composting basics, seed selection and a touch about cooking your produce.
Feb 28, 2012 • 47:05
073-What Are The Benefits Of Joining A CSA ?
A CSA-Community Supported Agriculture-Is the perfect source for local foods in your community. Joining a CSA allows you to take part in the local harvest of a small family farm. Fresh, produce is healthy and delicious and fun to cook with, best of all it's purchase supports family farms.
Feb 25, 2012 • 43:04
072-Buying and Cooking Seafood
Seafood is a tricky subject for most people. Cooking seafood, buying seafood and how to store seafood properly can present many challenges for seafood lovers. In this episode I discuss seafood in it's many forms and talk about farm-raised salmon and tilapia and well as wild caught fish like salmon and others too.
Feb 21, 2012 • 51:30
070-All About Bacon
What can I say...bacon is great stuff. Most of us love bacon, the smell, taste, culinary versatility and usefulness. But understanding exactly how bacon is made, where the pork comes from how it's harvested etc. is an important thing to know. I will discuss CAFO's --factory farms and also free-range pork operations and what a pig should be eating. Also give some sources for buying really nice free-range pork products, including bacon.
Feb 20, 2012 • 49:04
070-Grind Your Own Beef-The Pros & Cons
Let's discuss a meaty subject-ground beef. I grind beef at home often and let you know the process I use to take different beef cuts and make them ready for storage and later use. With pink slime being added to most ground meat this is something we all should be doing to avoid big corporate food.
Feb 17, 2012 • 44:11
069-Potatoes Are A Great Survival And Culinary Crop
Potatoes are a cinch to grow, super versatile in the kitchen and also very very healthy...and cheap too!! We'll discuss how to grow them, harvest and store them as well as touch on a few ways to cook them. For a prepper, potatoes are almost a perfect crop.
Feb 16, 2012 • 31:57
068-Cooking Techniques Primer
In this episode I take a listeners suggestion and cover some basic cooking techniques we all need to use for basic or even advanced cooking. Sauté, braise, roast, bake, steam, broil pan fry etc. These are all terms we hear often but usually do not get much background information about. I try to tackle these topics in a simple way with detailed descriptions in order to help you cook better.
Feb 15, 2012 • 54:05
067-Valentines Menu Ideas
In this episode I talk specifically about setting the stage for a nice Valentines dinner menu for your loved ones. With a little attention to detail, anyone can create a wonderful culinary experience for their Valentine. My simple 3 course menu features hearts of romaine with cilantro vinaigrette, seared jumbo shrimp with tomato tequilla butter, and honey lime sweet potatoes. Dinner is followed up with 3 choices for dessert.
Feb 10, 2012 • 46:49
066-Eat Your Greens-All About Dark Leafy Greens And Why I love Them
I have come to love dark leafy greens. With their slight bitter and rich green flavor they are versatile to cook with, and excellent to eat. Of course they are loaded with health benefits; high amounts of antioxidants plus vitamins A, K and plenty of calcium too. Not many foods are this easy to grow, this fun to cook with and this good for you. If you do not grow and cook greens your missing out on a great culinary pleasure.
Feb 9, 2012 • 37:17
065-Where Did The Real Sausages Go ?
The sad fact is that getting a good sausage is becoming much harder. The supermarket is pretty much devoid of real sausage. Instead big food companies produce and market phony tube steaks masking as real homemade sausage...the kind we all love. In places like the upper mid-west getting a good brat is a religion. But if you do not have a local butcher or artisan making them you're stuck buying big brand junk. The good news is there are many new butcher shops and artisans that are bringing this cr
Feb 8, 2012 • 25:39
064-The Bread Of Life-Thoughts And Memories Of Real Bread
I have a fond appreciation for good bread. Whether a long crispy baguette from a small bakery in the countryside in Burgundy France or right from my own kitchen. Good bread is within the reach of all of use, no matter our location or economic circumstances. The ingredients and equipment needed for bread are easy to find and usually inexpensive. Learning to make good bread is a skill that will pay dividends your whole life.
Feb 6, 2012 • 52:05
063-Is Juice Killing Your Kids?
Many people are under the impression that fruit juice is healthy, it certainly can be in some circumstances, IE; fresh squeezed, but most bottled juices are not at all healthy, especially for kids. The marketing and labeling laws are very deceptive and most parents think they are giving their kids healthy liquids, the truth is the opposite. This is one of the reasons type 2 diabetes is on the rise so fast. Kids are bombarded with high fructose drinks from a young age eventually wearing out thei
Feb 3, 2012 • 36:15
062-Cooking The Perfect Steak
In this episode I take you through the process to cook a steak properly. Everything from marination, to cooking to slicing and even how to make a tasty pan sauce or gravy. I also talk about how steak gets graded by the USDA and how to cook grass-fed beef properly as well.
Feb 1, 2012 • 37:26
061-The Dangers Of BPA And How To Avoid It
This episode is about the awful chemical called BPA that seems to be in everything. This chemical is dangerous and can cause many types of disease; heart disease, breast cancer, prostate cancer, diabetes etc. I think we should all avoid this horrible substance that should NOT be in our foods or drinks.
Jan 31, 2012 • 42:19
060-What Have We Been Eating Plus a Bunch Of Rabbit Trails
In this episode I wanted to share what we've been eating lately to demonstrate the type of meals and favorites we consume in the colder months. I also talk about lots of miscellaneous things from guns to woodworking to Great Pyrenees dogs etc..
Jan 30, 2012 • 34:36
059-Cooking With Game
In this much requested topic, cooking with game, I discuss some of my experiences with wild game and make suggestions on how you can do the same. While in Colorado I had loads of wild game to cook with and had written many menus that featured wild game. Thanks To David H for nudging me on this show.
Jan 9, 2012 • 49:25
Holiday Food Ideas-Farm Update, HE On TV
In this episode I discuss some ideas for Christmas foods like spicy pepper relish, red curry mussels and much more. A touch of reminiscing about family favorite meals is also mentioned. I also talk about the new sunroom, moving cows and shooting rifles.
Dec 22, 2011 • 55:51
057-Creating A Delicious Thanksgiving Holiday Meal
This episode is dedicated to creating the perfect Thanksgiving meal. I talk bout the do's and dont's of cooking turkey and also discuss a variety of side dishes and lots of how to tips to help you get thru the big meal. I will be "on call" to serve the Harvest Eating audience from Monday till thursday to help with your big meal....
Nov 21, 2011 • 1:03:40
056-Cutlery Primer & Recommendation-Farm Update
In this episode I discuss cutlery, which knives I've used in the past, which one I use now and why. I will give you a primer on caring for your cutlery, what to do and what not to do. I also get into the various brands and why I love and use Cutco knives. Also I go in-depth into some various improvements ot the farmhouse and some other chores I've been doing in the Farm Update segment.
Nov 9, 2011 • 1:05:44
New Jersey Cows And Farm Happenings-Dedicated To Yukon The Great Pyrenees
In this episode I discuss our beloved Great Pyrenees Yukon who passed last weekend at only 9 months. We also discuss our two Jersey cows, Cinnamon & Ginger, both 9 months old. SInce it's winter I have been busy around the farm and have installed new steps and a new old wood stove.
Oct 21, 2011 • 48:02
054-Mooo Cow Coming-Raw Milk Will Be Flowing
In this episode I discuss the Jersey cows we're getting. They are coming home soon so I discuss getting them used to the new property and also hope the horses accept them. I rant about the EPA, FDA etc. and the war against family farms and raw milk. A family cow equates to food security and self sufficiency.
Oct 13, 2011 • 54:27
053-Enjoying The Upcoming Harvest Season
In this episode I talk about planning for upcoming harvests. As I write this fall is fast approaching, so in order to take full advantage of the produce of fall I suggest doing some research, planning and purchasing of items needed for fall. This method works for all seasons of course and is something we do at home to make sure we are enjoying the seasonal harvests in our area of the country.
Sep 16, 2011 • 34:06
052-Garden Transition, Crop Update, APP & Roku Go Live
In this episode I discuss making the transition from a summer garden to a fall garden. Crop Update: What crops are still in season locally, what is coming in to season and what is going out. Also, the chores needed to start a fall garden and also the tasks (canning) , weeding, composting, etc..that are generally practiced around this time of year
Aug 24, 2011 • 31:57
051-Working With The Spike In Harvest That Summer Gives Us-And Some News.....
In this episode I discuss how were using the crops that the garden and local markets are providing us. These few weeks are the "super bowl" of the year's harvest. There are tons of fresh foods all over the place right now, the supermarket, the garden, farm stands, tail-gate markets, CSA's, neighbors gardens....if your looking..fresh foods are widely available this time of year. We'll discuss summer squash, toamtoes, peppers, corn, herbs, potatoes, onions and much more on this epsiode.
Aug 5, 2011 • 1:01:25
050-Mid Summer Gardening Chores & Planning
In the mid summer when the garden is producing lots of produce, some plants are begging to produce others are coming to the end of the their cycle. When more room is made what are you going to plant? and what are you going to do with the crops that are giving your a harvest? These are the main issues gardeners are faced with each sumer about this time. Learn what I do and what I am thinking about.
Jul 22, 2011 • 47:44
049-No Ice In My Tea, Ticks On My Laptop, Good Music And My France Trip
In this episode I speak off the cuff about a variety of personal topics that include whats is going on with Harvest Eating, stuff around the farm. swimming in the river, my France trip and much more. I run out of ice for my tea so you listen to some good music while I get ice, then a darn tick crawls up my laptop screen. Enjoy this wild, unscripted crazy life episode..recorded mere hours before departing to France.
Jul 2, 2011 • 1:13:20
048-Garden Update-What's Good And Not so Good
n this episode I talk in general about my garden and give you an update on what were growing, what were harvesting now, what will come soon. I also give some tips on weed control and speak about what I am doing to save or put up these foods. I also talk about compost amending and those DARN BUGS!
Jun 28, 2011 • 40:45
047-Adding Depth To Your Pantry Just In Case
In this episode I do my best to encourage and even nudge you into starting to increase the depth of your panty or for some of you, take the first step. There are turbulent waters ahead and we all need to strap in and have enough stored food to make sure nobody goes without, especially our children or elderly. Some economic discussions and some lemonade too round out this episode.
Jun 19, 2011 • 1:10:48
046-A Chat With A Best Friend About France, French Ranges And a Lovely French Women
In this episode I have a chat with Stan Barrett, one of my dear friends about a past trip to France, a potential trip to France in 2 weeks, Lacanche Ranges and even a lovely French women with a French accent! I hope you enjoy this causal chat with a friend and sponsor of the show.
Jun 12, 2011 • 1:28:57
044-Excited About Old Apples
n this episode I discuss antique and heritage apples. I recently took a day trip to the high country in NC to meet a couple who specialize in saving and promoting over 350 varieties of old apple trees that have been thriving in these Southern Appalachian mountains for centuries. These are apples with funny names like Lampoc, Limbertwig, Gano etc. If not for the Joyners, these apple would be gone forever, this is not just food we're talking about...it's about preserving the heritage our of food
Jun 4, 2011 • 51:39
043-Grilling Tips & Recipe Ideas For Memorial Day
This episode is all about grilling and recipe ideas for a successful weekend cookout. I cover preparing the grill, marinating chicken and steak, how to cook meat without burning it and properly cooking chicken so it's not raw inside and burnt outside. Also, some great dessert ideas and super tasty recipes.
May 28, 2011 • 46:17
042-Harvest Eating On The Go Plus Great Stuff
In this episode I give a pep talk about bringing The Harvest Eating Lifestyle with you this year on your vacation. I also describe in detail how we just did that in Florida and how local farmers markets can play a key role. I discuss your culinary inventory, a term I frequently use. I also go into a diatribe on buying well made items like Yeti Coolers. Why buy cheap junk that will surely break only to be replaced again?
May 26, 2011 • 48:38
041-A Day In The Life Of Chef Keith Snow Of Harvest Eating
This episode takes you from the early morning at 7:30 am with my son Garrett urging me to get up and takes you throug my entire day. You'll hear about family fights, about my dog Yukon, The Great Pyrenees and our picnic at the beach. Many of you have requested more personal details so here you go...enjoy!
May 15, 2011 • 1:08:00
040-The 5 Mother Sauces & Several Family Interruptions
In this episode we discuss the 5 mother sauces created by August Escoffier of classic French Cookery fame. These base sauces are the foundation most great cooking and can be made at home and deployed into many dishes that you will love. Once you have mastered these sauces you can make other "compound sauces" which are derived from the 5 mother sauces. You do not need to be a French snob to use and enjoy the 5 Mother Sauces. Also, my son and daughter make an apperance on air, and I eat some to
May 12, 2011 • 36:51
SPECIAL EPISODE
This special episode is all about the Harvest Eating Spice Blends we sell. This is somewhat commercial so I wanted to be upfront about that. These spices are really terrific and I wanted to tell you how we started selling them and a bit about why I think you could benefit from having them in your pantry.
May 10, 2011 • 19:55
039-Listener Questions And Answers
This episode I address some listener questions and try to give my perspective on these. I get hundreds of emails per month with various questions, suggestions, comments etc. If you would like to get your question answered use the words "podcast question" in the subject line to help me curate the email load.
May 5, 2011 • 24:29
038-How Sweet It Is
This episode is al about sweeteners, how to use them, which to use and which NOT to use. Learning about sweeteners and how they effect cooking is a critical bit of information to have. Learn how to avoid burning your grilled food by using sugary sauces and basting liquid correctly.
Apr 26, 2011 • 29:45
037-The Main Course Salad
This week I discuss the best kind of salad there is..the Main Course Salad. With a combination of textures, temperatures and flavors, main course salads can be a great way to eat plenty of healthy foods. Nuts, fruits, beans, seafood, chicken, beef, sprouts, dried fruits etc. These ingredients can be combined into wonderful and suprising treats for the tastebuds. Main course salads have lots of fiber, vitamins and minerals too.
Apr 22, 2011 • 37:17
036-The Harvest Eating Pantry
On this episode we delve into the Harvest Eating Pantry, what should be in your pantry, what's in mine and a few tips about organizing and rotating the pantry. I will discuss, baking, herbs & spices, canned goods like vegetables, snack foods, coffee & tea and also condiments and items like corn starch etc. and also canned foods like tomatoes, green beans etc.
Apr 19, 2011 • 36:43
035-Canning The Harvest
In this episode I discuss the basics of canning the harvest. I will go over what canning is, why should canning be something you learn, what types of foods are canned, etc. I discuss the basics of sanitation and the difference between water bath canning and pressure canning. I also walk you through the process of canning tomatoes and throw in plenty of tips and ideas and also some chat about my local area farms including a tomato filed a stone's throw away that we source our tomatoes for canning
Apr 10, 2011 • 59:41
034-Planning A Dinner Party
This episode focuses on planning a dinner party successfully. Many times planing a party can be stressful and turn out to be a bad experience. We talk about setting the right mood, pre-part snacks foods, wines and then plan an actual 4 course Latin Style meal on the fly off the top of my head. This episode will give those planning a dinner party some tools for the task ahead.
Apr 4, 2011 • 36:29
033-Cookonomics-Making Pantry Items At Home
In this episode I discuss the practice of what I call Cookonomics. In The Harvest Eating Cookbook on page 263 the section on Cookonomics begins with a short explanation that describes making things yourself. You can make many different items at home and save money, remove preservatives, additives, fillers, colorants etc. from your diet and be much more independent.
Mar 30, 2011 • 29:22
032-The Benefits OF Keeping Chickens
This episode I discuss the many befits of keeping chickens. I wil ldiscuss the lifestyle commercial chickens have which are not so good, compared to the the life a well-cared for bckyard chicken enjoys. You will be encouraged to keep your own chickens and if not so inclined to at leat find local eggs to enjoy.
Mar 29, 2011 • 27:39
031-The Cheese Course
This episode is all about cheese. I offer some basic history, a primer on milk types and techniques to make cheese as well as discussions about cheese making regions. I also share my thoughts on enjoying cheese and discuss the cheese course, which is a staple in France. Building your own cheese course at home can be easy and very rewarding.
Mar 28, 2011 • 46:25
030-Yogurt-The Good, The Bad, The Ugly
This episode focuses on yogurts and my strong opinions about them. Yogurt can be a wonderful, healthy, nutritious food but like many other products have become science projects and marketing vehicles, yogurt too has suffered the same fate. Learn what to look for and what to avoid in yogurt and maybe try making your own.
Mar 23, 2011 • 31:03
029-Vinaigrettes-How to Make your Own And Ditch Store Bought Brands
In this episode I discuss the basics of vinaigrette making and also what has happened to once acceptable, store brands. Making vinaigrettes is simple and can save money and also keep your family from ingesting food science ingredients such as preservatives, gums, colorants etc. These are ingredients we do not need to be consuming on a regular basis.
Mar 19, 2011 • 31:13
028-Salt And Spices-What You Need to Know
In this episode I discuss salt , how I use it, some theroy behind seasoning food and also some tips on making spice pastes. I also discuss seasoning blends and of course mention the Harvest Eating Organic Spice blends.
Mar 11, 2011 • 32:43
027-Kitchen Equipment-The Tools Of The Trade
You asked s here it is , a show discussing kitchen tools and gadgets. This show will let you know my thoughts on kitchen tools and which ones you need to have, don't need to have and how to buy them, where to buy them etc. Like any craft with practicing, having great tools will help you immensely in cooking great meals. You cannot be a great cook without proper equipment.
Mar 9, 2011 • 52:16
026-Real Dairy-What I Beleive
Enjoying real, farm fresh dairy and unprocessed dairy products is something I value and consider paramount to good health. Dairy foods like milk, butter sour cream, heavy cream etc. are supremely healthy foods that are rich in high quality protein and easily absorbed calcium. I find it a shame that the general public has been convinced that real fat from pasture raised dairy animals are an evil food. The words "low-fat" fat free" and other catchy terms are now considered "benefits" to be sought
Mar 5, 2011 • 54:23
025-Why Prices Are Rising-The Crumbling US Economy
Well the economic chickens have come home to roost in the form of higher prices as inflation soars. Food, fuel, consumer goods are rising at an alarming pace putting US consumers squarely in front of this trainwreck. Since the FED starting pumping trillions into the economy here and abroad, the commodities market has gone vertical. Most if not all commodities are traded in USD the world's reserve currency. As our dollar weakens from the flood of cheap or free money and credit, commodoties are ri
Feb 27, 2011 • 52:57
024-All ABout Oils-What You Need To Know
The world of cookign oils is very confusing or most consumers. Big agri-busniess and food brands are eager ot promote fancy sounding names with catch phases and proported benefits of their new "healthy oil". Mot of these oils are made using GMO ingredients and heavily procesed with chemicals like hexane and high heat. I avoid soybean oil, canola oil, corn oil, vegetable oil, and cheap big brand olive oils. I prefer "single-estate" extra virgin olive oil and pure olive and also suplememnt other f
Feb 22, 2011 • 41:29
023-PLanning The Spring Garden
At the end of each winter gardeners plan their spring gardens. The must decide what to plant, acquire seeds, make sure all equipment needed is present then seeds are started and garden plot is prepared, tillied, raked, amended and then final planting takes place after the last frost. This is what all garderns do, but each gardener has his/her own methods and priorities.
Feb 18, 2011 • 34:49
022-Starting a Kitchen Herb Garden
Growing herbs near your kitchen not only males great sense but great food. I encourage people to grow all the herbs they need on a regular basis so that they do not need to buy herbs that were flown in from afar. Herbs are easy to grow and will produce almost all year under the right conditions. Of course lettuce is a cinch to grow to, and MUCH more economical.
Feb 12, 2011 • 22:04
021-Basics OF Composting
Any serious gardener knows the power of composting. Compost is an essential ingredients in our soil. It helps make plants, shrubs, bushes and trees healthy and happy. Compost is basically a mixture of two different material types, green and brown. Green add nitrogen, brown add carbon. These in combination help soil bacterial thrive to break down compost into rich, black gold.
Feb 1, 2011 • 32:43
020-Grass Fed Beef, Chicken, Pork-Why Should You Bother?
In this episode we talk about grass fed and naturally raised proteins like beef, pork, chicken and buffalo. Why is it better? What are the advantages and how can you take part. There will be resources to find grass fed products in the show notes.
Jan 27, 2011 • 18:24
0019-Creating Food Memories with Your Children
In this episode we bring on my daughter and wife to discuss making food memories with the people we love, our family. Dishes that come from generation past should be kept alive and practiced and enjoyed throughout the year. As parents we have a sacred duty to make sure our kids have the knowledge to recreate the foods we raised them with so their kids can one day enjoy these same recipes and the comfort of enjoying them with family.
Jan 27, 2011 • 18:56
018-Healthy Make Ahead Meals
In this episode I discuss making panty items in bulk then using them later to make healthy quick meals. Things like beans, rice, pasta, oatmeal can be made a head then later made into quick healthy meals during the week.
Jan 23, 2011 • 32:34
017-Cooking Steaks, Chops & Chicken Over An Open fire
In this episode I talk about cooking over wood fire. At the end of the day, this style of cooking is the most pure, the most basic and the most sexy in my opinion. I mentioned a few resources for this episode that will be of interest for anybody who likes to cook outside.
Jan 21, 2011 • 27:13
016- Soup Making Basics
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Jan 17, 2011 • 25:01
Mastering The Pot Roast
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Jan 17, 2011 • 38:28
014-Winter Foods, Heating w Wood & Getting a Jersey Cow
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Jan 15, 2011 • 42:30
010-Survival Food Storage
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Sep 23, 2010 • 43:28
10-Healthy Meals For Moms & Kids-Fall Recipe Ideas
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Sep 9, 2010 • 27:48
Encouraging Harvest Update-Eat Summer Foods!
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Aug 29, 2010 • 4:57
Plenty Of Harvesting Left To do
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Aug 23, 2010 • 1:02:28
Summer Harvest In full Swing
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Jul 16, 2010 • 56:09
004- Gardening, Canning, Squash Overload
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Jun 25, 2010 • 37:41
003 Garden Is Booming Again
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Jun 5, 2010 • 1:03:37
002 Harvest Eating Podcast
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May 27, 2010 • 36:46
001 Harvest Eating Podcast
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May 10, 2010 • 27:19