I love that you sre incorporating herbs into your syrups! I never thought to do that! I've been making elderflower syrup and elderflower strawberry syrup. Also never thought to can them! You make all my wheels start turning. I've learned so much from you! So grateful to have found you! Thank you!
Very good looking stuff!! Thanks for sharing. I have to say, it’s been 100+ degrees here for the last few days and seeing you in that sweater I said “is she in Antarctica?” Haha!!
I have come across your channel recently and am really enjoying the content on canning and dehydrating. Based on one of your videos where you talked about the different temperatures for dehydrating, I just bought a second hand dehydrator, similar to yours. I have a old circular one with no temp control. I am looking forward to trying it. Also of course love that you are Canadian ( I am in Thunder Bay Ontario).
🤦🏻♀️🤦🏻♀️🤦🏻♀️🤷♀️🤷♀️🤷♀️I make simple syrups all of the time for cocktails and I grow my big garden and I’m home canning all,of my harvest… WHY have I never thought to can my simple syrups???🤷♀️🤦🏻♀️ So glad you shared this!
I’m glad it gave you an idea! I wish I had thought of it sooner. We love a good cocktail with a fun simple syrup, these will be so nice to have on hand in the winter months.
Abbey it all looks so good I have not done to much fermenting but it looks simple enough the garlic pesto is my fav and I am going to do the basil simple syrup the rhubarb I don't have access to it here in the south but it looks great as well
Hello, Abbey! Thanks for sharing. I've been looking for something interesting to do with an abundance of radishes currently ready in the garden so the dill and garlic ferment seems really nice. How or with what dishes do you use it in your kitchen? Best wishes
Hello Naomi! I typically will just have them as a side to any meal. They make a great addition to charcuterie boards. I also love them on top of salads or rice bowls. Thanks for watching!
Thank you, very inspirational! How do you use the comfrey and yarrow? And do you happen to know the latin name for comfrey? (The suggested translation I find for my language is a plant that's said to be toxic.)
Nice channel 🙂 I never thought to put lemon juice into scape pesto. I’ll bet it really brightens it up. I like the idea of dehydrating the kale. Does it work just as well with Swiss chard? I kinda don’t love kale lol. Do use them for soups and stews in the winter? Just subscribed ❤
Thank you Mary! Happy to have you here. Yes Swiss chard dehydrates well too. Kale or Swiss chard dehydrated I would just use in soups, stews, pasta sauces etc.
From the pod up can be quite tough and stringy. In something like pesto they’d probably be fine to leave on, I suppose I do so more out of habit. In other uses I’ve found the texture to not be enjoyable
Without the garlic scapes you’re better off to just use a traditional pesto recipe. The recipe I typically use is 2 cups basil, 4 cloves garlic, 1/2 cup parmesan, 1/2 cup olive oil, 1/3 c walnuts. The syrup would be great for cocktails or mocktails, lemonade, iced tea etc. I have been enjoying a splash of the rhubarb thyme in some sparkling water or a splash of the basil in sparkling water with fresh lemon.
I've used sunflower seeds in my pesto. Works great for nut allergies.
Good idea!
Thank you! I've been wanting to make pesto! My 2 year old 4 months ago got a bad reaction to walnuts, not knowing he is allergic to tree nuts.
@amandajennings315 you're welcome. Nut allergies can be scary. Hopefully they grow out of it.
That's such a good idea! I might try pumpkin seeds.
Just be aware that when combining with baking soda (bicarbonate) when making say, muffins, they will turn green. Just a chemical reaction.
I love that you sre incorporating herbs into your syrups! I never thought to do that! I've been making elderflower syrup and elderflower strawberry syrup. Also never thought to can them! You make all my wheels start turning. I've learned so much from you! So grateful to have found you! Thank you!
Thank you for the kind words! Happy to have you here. Elderflower syrup is on my to do list. Strawberry elderflower syrup sounds incredible!
I love your content! Its so inspiring and i cant wait to have a house and garden and preserve my own fopd! Its such a dream
Thank you so much! It was a dream of mine for a long time too
Very good looking stuff!! Thanks for sharing. I have to say, it’s been 100+ degrees here for the last few days and seeing you in that sweater I said “is she in Antarctica?” Haha!!
Thank you! Haha! I was wondering if anyone would say something. We just had a few really cool days recently. Back in the 90s now!
I made a strawberry top syrup, and I'm using it in my vinegarett over my garden salads and fruit salads. 😊
Oh that sounds delicious! I need to give that a try.
I have come across your channel recently and am really enjoying the content on canning and dehydrating. Based on one of your videos where you talked about the different temperatures for dehydrating, I just bought a second hand dehydrator, similar to yours. I have a old circular one with no temp control. I am looking forward to trying it. Also of course love that you are Canadian ( I am in Thunder Bay Ontario).
Hello from BC, Julie! Thank you for the kind words. Good luck with your new dehydrator :)
🤦🏻♀️🤦🏻♀️🤦🏻♀️🤷♀️🤷♀️🤷♀️I make simple syrups all of the time for cocktails and I grow my big garden and I’m home canning all,of my harvest… WHY have I never thought to can my simple syrups???🤷♀️🤦🏻♀️
So glad you shared this!
I’m glad it gave you an idea! I wish I had thought of it sooner. We love a good cocktail with a fun simple syrup, these will be so nice to have on hand in the winter months.
Your tomato-clip footage is so cute! I bought the same clip and they definitely are junk...At least you got some entertainment from them😁
I love basil simple syrup to make cucumber-basil gimlets. So refreshing! I’ve never grown hardneck garlic but I definitely want to try next year.
Oh yum we will definitely be trying that! Thanks for the idea!
Blackberry sage simple syrup is amazing.
Oh that sounds incredible! No shortage of blackberries over here. I’ll definitely be making some of that!
Excellent video. I love the simple syrups. Great idea for gifts. 👍🏻😀
Thank you Karen!
❤❤
Abbey it all looks so good I have not done to much fermenting but it looks simple enough the garlic pesto is my fav and I am going to do the basil simple syrup the rhubarb I don't have access to it here in the south but it looks great as well
Thank you Debbie! Fermenting is one of my favorite ways to preserve small batches and as a bonus it keeps the house cool in the summer :)
Great work Abbey love it.
Thank you!
Very nice pesto!
Thank you! It is delicious
Hello, Abbey! Thanks for sharing. I've been looking for something interesting to do with an abundance of radishes currently ready in the garden so the dill and garlic ferment seems really nice. How or with what dishes do you use it in your kitchen? Best wishes
Hello Naomi! I typically will just have them as a side to any meal. They make a great addition to charcuterie boards. I also love them on top of salads or rice bowls. Thanks for watching!
Thank you, very inspirational! How do you use the comfrey and yarrow? And do you happen to know the latin name for comfrey? (The suggested translation I find for my language is a plant that's said to be toxic.)
Symphytum officinale is the name for common comfrey. It's in the same family as borage, boraginaceae.
that kale is so pretty. the basil syrup, do you have a particular use for that?
My plan is to use some in homemade lemonade, cocktails/mocktails and I will gift some as well :)
Nice channel 🙂 I never thought to put lemon juice into scape pesto. I’ll bet it really brightens it up.
I like the idea of dehydrating the kale. Does it work just as well with Swiss chard? I kinda don’t love kale lol. Do use them for soups and stews in the winter? Just subscribed ❤
Thank you Mary! Happy to have you here. Yes Swiss chard dehydrates well too. Kale or Swiss chard dehydrated I would just use in soups, stews, pasta sauces etc.
Quick question why do you compost the bulb of the garlic scape
It can be a bit tough. Probably would be fine in pesto but I typically just take it off no matter how I use them
You are the first person I've seen that removes the flower bud/pod from the scapes. Why? Seems like a waste!
From the pod up can be quite tough and stringy. In something like pesto they’d probably be fine to leave on, I suppose I do so more out of habit. In other uses I’ve found the texture to not be enjoyable
Why did you throw away the pod?
It can be a bit tough and stringy. Would probably be fine to leave in the pesto but I typically cut it off however I use them
What are your favorite ways to use that garlic scape pesto?
Pasta, salmon, on sandwiches, in chicken salad. You can’t go wrong with it!
I grow soft-neck garlic, is there a substitute I can use to make your pesto?
How do you use the syrup?
Without the garlic scapes you’re better off to just use a traditional pesto recipe. The recipe I typically use is 2 cups basil, 4 cloves garlic, 1/2 cup parmesan, 1/2 cup olive oil, 1/3 c walnuts.
The syrup would be great for cocktails or mocktails, lemonade, iced tea etc. I have been enjoying a splash of the rhubarb thyme in some sparkling water or a splash of the basil in sparkling water with fresh lemon.
I've heard of people using the green tops of onions