Kitchen Day | Preserving the Harvest | Episode 01
Вставка
- Опубліковано 12 вер 2024
- Have you seen our new show Wilder Still yet? If you haven't, head over and sign up for Abundance Plus to see all our episodes - you get a FREE seven-day trial! rootsandrefuge...
Check out our new blog here: rootsandrefuge...
And subscribe to our weekly email list so you're the first to hear about new blog posts, sticker launches, merch, and special giveaways! (We do monthly giveaways ONLY for our email subscribers!): rootsandrefuge...
A leek broth recipe (though I added a lot of extra stuff to mine) www.aveggieven...
Back in the Day Bakery Cookbook: amzn.to/3fjHe24
My dehydrator: amzn.to/3iOeDUT
Zucchini Bread (I double this): sallysbakingad...
Our Instagram: roots_and_refuge
Our Facebook: / arootsandrefuge
My Infrequently updated blog: www.thehodgepodgedarling.blogspot.com
My Articles in Do South Magazine:dosouthmagazine...
Our Music is by our friend Daniel Smith
/ @danielsmithpsalmist
Email Us: rootsandrefuge@yahoo.com
To drop us a line:
PO Box 4239
Leesville SC 29070
To have a gift sent to our house from our Amazon wishlist: www.amazon.com...
______________________________________________________
Want to Support Our Channel?
Shop for our favorite things in our Amazon Storefront- support our channel at no additional cost to you!- www.amazon.com...
Greenstalk Planter:
This is an affiliate link, use the code ROOTS10 to receive $10 off:
lddy.no/6xhd
If you would like to financially support our channel and farm, you can shop through our Amazon affiliate link, which will earn us a small commission at no additional cost to you here: amzn.to/2NcCBZ4
Also, sometimes I link Amazon Affiliate links in the description. Shopping from these links supports our channel with a small commission without any additional cost to you! So Thank you for using these links!
I love how you cover your hair while preparing your stuff ! I love how you are really REAL on camera ! Too many ladies just beautify themeless with beautiful hair and makeup and you to me are very real and beautiful ! kudos to you Jess !
Love this video... I am an old woman but have learned so much from you! You are a blessing and I pray God will return 100 fold for all you give to us! 💗
Thank you so much!
Jess, thank you so much for this video.
I've learned so much from you. I live in a sub-division, but because of you & Miah, I now have been raising chickens for about a year now and have a small garden which eventually, I do more. What I feel in my heart after a hard day's work, is so rewarding. Truly a blessing from God.
Again, thank you.🥰👍💗
When it’s hot out side, I like to use my Instant Pot out under the patio, out of any direst sun. I do all the prep in the kitchen and then plug it in outside. This way none of the heat or released steam will heat up my house. Works well for broth making too.
Bless you too Jess always a pleasure visiting with you 😇😇😇
I can just imagine the immense pleasure it is when the winter has come and you can go into your storage and find not only home preserved items but also home raised!! I am greatly enjoying watching your videos!! New member, you were recommended by Justin Rhodes. It is so very refreshing to watch you and your family!
Wow!! You were super busy! Thanks for sharing your very busy day. Because a kitchen day is busy enough, but taking the time to film and explain stuff while you're in prep, cook, preserve mode, makes it exponentially harder. I appreciate it. ❤
Spatchcocking then roasting is my favorite way to cook a chicken. I usually put the oven on 500 with the cast iron pan in there to preheat, then put the chicken breast down just like you did there and pop it back in then hot oven. About 10 minutes before it's done I flip it over and spoon on some butter or olive oil mixed with chopped garlic and herbs (usually rosemary).
I've always heard it as splaycocked, same difference I suppose. It's how I would roast turkey for Thanksgiving instead of the "traditional" way like most people that I know.
I'm so glad you're sharing your kitchen days with us. As much as your garden inspires me to grow new varieties, and more food for my family, it can be overwhelming when you're faced with what to do with it all! The one thing I do already is make lots of broth. Since I work full-time and my garden time is limited, I put all the bones, veggies, water, and herbs into my crockpot on Friday and let it go overnight. Then in the morning I can it.
Jess, have you looked into the VacMaster Vacuum chamber sealer for freezing/presering your foods? We have one and highly recommend it. It will even seal soups. They last much longer than just Ziploc bags because you can get all the air out so you don't have to worry about freezer burn. We use it for all deer, elk, turkey, fish we harvest as well as all my garden veggies. We have meat that has been in the freezer for over a year now with no freezer burn at all.
I'm newly back in a new waiting room. These videos addressing what to do in the kitchen with the harvest. They've given me great joy and inspiration. My new waiting room is kicking my butt..... I miss my gardens.
Yessss! Perfect timing! I did my first large garden (30 tomatoes, 30 squash, nearly as much brussel sprouts and beans and many more plants, here in northern West Virginia) I just harvested my first batch of green beans, not sure If they were ready or too ready to pick lol. And a black beauty zucchini among other squash. And I did it almost all by myself! I'm so excited and proud! As ALL of u should b!🥰🤩😍💯🤟💞
That is AWESOME +Lacey Cassella ! Garden harvest is something to be proud of. And you get to feed yourself and your family/friends.
@Dede Tudor yes I am soooooo thankful for finding Roots and Refuge channel a few months ago when I started my garden planning. She makes me happy and calm and she is so informative. It's always a good reminder that I started a garden to feed my family but I didn't do it for it to be stressful lol so Thankful! 🥰
@@JackieHall71 yes! I'm so ready to share with my family and learn how to preserve!😁😆
Lacey Cassella you are so lucky! I live in western Washington, and though I can grow a lot of things it takes forever. I have harvested green beans, about a pound, so far.
Lacey Cassella yes ma’am, sounds like you’re a natural. I learned how to garden at my grandparents house in Lewis County WVA. Beautiful memories and a beautiful place. Happy harvest everyone!
Another of your videos that I thoroughly enjoyed and learned from. Boy-oh-boy, do you rock 'n roll in that kitchen! I totally get it how you like to crank up the tunes and zone out in your happy place. I love to garden and cook and now I've started canning too. I come from German farmers who survived the Great Depression! I really think my ancestors are somehow a part of me. Bless you for everything that is you, darlin. I'd love to adopt you.
Thank you Jess! You are an awesome teacher! I'm 45 yrs old and I'm learning so much from you. I've decided to TAKE BACK the control of what my family eats. You are posting videos at the most perfect time that I'm needing this knowledge. I'm in zone 6b so I can learn from you at real time and still have a few weeks to get set up to do these things. Oh by the way, your kitchen is gorgeous! ❤
You should make a cookbook!! Growing a garden is a challenge but the real hard part is knowing how to cook everything that comes in 💜 your kitchen turned out absolutely beautiful!!
We finally had our first green beans with our dinner! We’re in zone 6a so way behind you. My tomatoes have lots of fruits, nothing ripe yet!
First year gardener, some failures but more successes! Greens are going great! Celery, carrots, leeks all good.
Potatoes, who knew I could grow potatoes!!! Tomatillos and peppers are looking good so far.
You are an inspiration to me! Imagine a 63 year old first time gardener! ♥️👍🙏🐝🌻🐥🌹♥️
Hello Jess! My name is Fred and I’m a novice gardener from California zone 9B. Just want to say I really love your channel! So informative, fun, great hangouts like the video about going to the place where they had all the gourds and tomatoes and all that! Thank you so much for your hard work and dedication to This channel.
Can not stop watching your videos! I came across your channel yesterday looking for trellis ideas. And your channel has been on every since. I fell asleep watching, woke up this morning and you were still playing... Now I'm at work and I'm still playing you videos!!! Lol You're absolutely great at this! I can actually watch your videos 👀 without actually 👀 watching the video 📹 and still learn!!!
Jess this is so much work for you. Thank you for taking the extra effort to share it with us. We greatly appreciate all your hard work.
Dang! I’ll have to rewatch... I couldn’t pay attention to your info, I was distracted by your beeeeeeautiful kitchen!
Thanks Jess, this is the reward potion of the garden, but the most work.
Was getting disappointed in my patio garden today, and I could hear your words from yesterday encouraging us to NOT QUIT and just learn from whatever is going on, and then peace came back to me!!! So, than you!!! Can’t wait until the day I’ll have a bigger garden again! I’m learning so much in preparation for that future time!
We do the same with our okra- I coat them in buttermilk, then use a blend of italian bread crumbs, cornmeal, parmesan, and salt and pepper for the breading.
That sounds delicious - and very crunchy! And a good way to coat & fry just about anything.
sounds yummy!i like the addition of the parm!
I love kitchen days as much as I love garden days.
For the vegetarians like me, you can also make and can veggie broth. I save my unused ends, etc of fresh veggies while cooking and throw them in freezer bags. When I have enough, I carmelize some onions in oil (not butter if you're going to can it), then make a broth from that letting it simmer for at least 4 hours to get as rich as possible. The camelized onions give the broth a very rich flavor and color. Last weekend, I made a batch as well as a batch of pork bone broth for my parents (who aren't vegetarian obviously) and both broths were almost the exact same color in richness...actually the veggie broth was a bit darker and richer if anything. "Broth days" are always an all-day event for me. Most I've made and processed in 1 day was 21 quarts. Days like that I wish I had another stove and a second pressure canner! LOL
I am not a full on vegetarian and I prefer to make veggie broth over chicken\bone broth. I always have way more veggie scraps than chicken bones and veggie broth just has a lovely depth of flavor
For a vegetarian broth do you have to pressure can? I always thought pressure canning was only required if meat or meat brotha were being used. I ask because this year I will be making some broth for my niece who is a vegetarian and her family who are also except for the baby.
@@colliecoform4854 I believe it has more to do with the acidity levels than wither it's meat or not. You might still need to pressure can veggie broth if there isn't enough acid in it in the form of tomatoes, citrus, vinegar, etc.
I do the same for my veggie broth since I am also vegan. Although really I am plant based since I can't do all the stuff that is vegan due to my heart disease. :) I am going to dehydrate some veggie broth this summer some time I hope. I did that with meat broth when I ate meat and I like having it in powder form.
I pull out my ridiculous collection of crockpots and do my scrap veggie broth overnight!!
O Jess Jess Jess, what a lovely kitchen you now have. The colors are beautiful. I absolutely love that green. Green and white, my Very favorite colors. And a huge farmhouse sink. I have wanted that forever. What a nice huge kitchen you have. And I know that Maya Needs to be acknowledged for his workmanship. My gosh I just want to come and cook in that kitchen. And it 65 years old, I can cook. I'm pretty famous in my parts. I love the green cabinets. I am so jealous well not really jealous just happy for you. Hugs from Utah
Wow. You are one hard working lady. Jess, you are truly an inspiration. Thank you so much for your amazing and valuable content!
Jess, despite not being in the garden, I think this is one of my favorite videos! Thank you!
I feel like preserving the blessing of a harvest is an act of worship. Savoring and and being good stewards of what The Lord has provided through His creation and not letting the bounty go to waste. It brings such gratitude for what we've been given. Especially when we eat them in a different season then which they grew. I'm a beginner gardner. I started my first garden this year in Minnesota. I'm amazed at how quickly things grow yet slowly. It's not happening right before our eyes but when you come even from just the morning to the evening things look so different. It's that denying of instant gratification and appreciating the wait that brings the ultimate satisfaction. Gaining wisdom as we go along as well as good food.
just wait until you get chickens and watch one hatch!
Your kitchen has turned out beautiful, what a blessing! Leeks are so good for the body, here is a soup recipe that calls for leeks. The soup is called "HIPPOCRATE'S MIRACULOUSE SOUP"
Ingredients • 3 cup of carrots • 3 cup of celery • 3 cup of leeks • 3 cups chopped tomatoes, 3 cups peeled and chopped potatoes, 1&1/2 cup of parsley • 4 liters of pure water
. Bring to a boil then reduce heat to medium low for 1&1/2 hour. Once done you can serve it with chunks or make it smooth with an emersion blender or a counter top blender in small batches. The soup does not call for seasonings but you can salt to taste and I squeeze a lemon into the soup once it is blended or ready to serve. This serves 6 to 8 persons.
personal opinion but i think potato/leek soup is really good cold with some cold greek yogurt and italian parsley on top
Yes! Vichyssoise
@@ambers9463 I love it with heavy cream, & as I recall, bay leaves & a dash of nutmeg ( like I do a white sauce / Bechamel), served cold with snipped chives on top.
I looked up a few recipes & found some variations. A couple add onion; & one uses thyme, & Yukon Gold potatoes; & a couple add in some chicken broth.Did find one that uses nutmeg, so guess I remembered right.
I've been wanting to make some for weeks, but my fridge/ freezer conked out, & still need to buy another one 1st. to store most of it in the freezer. Just cooking for one now, buying delivery. & eating fruit & veggies.
Could get all but the cream together & freeze in batches, then still have plenty of chopped, sauteed, for future soups, but Vichyssoise is best enjoyed in the hot weather.That's one of my favorite soups & not often found on restaurant menus or in cookbooks.
Man now i wish i had ingredients for that. Sounds so good
Cheryl Anderson, the freezer failing ir power loss is exactly why I am going through mine and canning as much as possible of what's in there.
@@heatherk8931
Luckily my fridge/freezer died in the winter.It had lots of meat I was able to eat up most of it before spring, lol.
Canning sure is a helpful skill to have! So what are you making to can?
I bought a few sizes of jars to try canning, earlier this year, but haven't tried yet. Still have my mom's big, black enameled canning pot, which I've used for steaming & boiling lobsters & clams, but it was just sitting there, & one day, it reminded me - I could try canning my soups!
I make a multi bean & veggie soup, which I love year 'round, & used to put several 2 portion size lock top plastic containers in the freezer to have it at any time. I'm sure it would be good canned too. Would like to can some salsas & pickles too.
Jess an elderly lady we know many years ago wanted us to eat supper with her and her daughter and son in law. She'd cooked for them and we were there. We said no but she insisted we stay and eat. This was in the dead of winter and I wont EVER forget the taste of those yellow squash paddies she made for us all. She's gone now but those things were awesome! If you've ever made corn fritters it's basically the same but you're also adding in some stewed down yellow squash. That is a good way to can yellow squash for winter. I had to ask some questions so I'd know how to bag them for making this stuff. Just drain out as much water as you can out of the squash and add it to the batter. She fried hers but I bet they could also be baked as well. It was awesome to have fried squash in the dead of winter. lol
I love watching kitchen days!!! 💕 It’s funny because I didn’t think anything would beat harvest videos but I really like seeing what comes after the harvest! Looking forward to tomorrow’s video! Please do more of these post harvest videos! 🙏
Yes I enjoy watching the crazy dance of the kitchen. Putting it all together and getting ideas.
I am just now watching this video, two years later. I love going back through and watching your videos since finding you a few months ago. I have to say, you totally wore me out with this one. I don't know how in the world you manage to do so much in one day. I love all of the information you share! Thank you! You inspire me to do better.
It sounds like doing videos like this one are a little tougher for you, but I appreciate it very much. It’s nice to just see a little bit of the process and hear the different way you use your harvests. Thank you so much🥰
So excited for canning... I love when you finally sit down after canning and shortly after you start hearing all the tops pop! 💥 The sweet sound of success. 💓
Bless you can see your a hardworking girll, out of breathe. You're awesome!
YOU are such a treasure! Always enjoy your videos! My homesteading hero!!
I am so glad you started these kitchen videos, and still continued the garden videos just the same!
This is a great example of succession cooking to maximise time & resources (produce).
Ie: adding the carrot water & tops, then the chicken leftovers as you go.
Another good example succession cooking is roasting extra veg & gravy with your roast lamb/beef and mincing it the next day to make a shepherds pie. This minimises waste/utilising 'left overs' & can help save time/money.
Look at that lovely kitchen! ♥️
Yes!
I seriously just love your new kitchen!! Those cabinets! Those counter tops! That SINK and faucet!! I love it all and on top of it, the green color is my favorite of all time!! I'd be so giddy walking in there every time haha
I’m sooo excited about this! Love your garden videos so much but please keep making these! It can be so overwhelming when you finally get your harvests. It’s great to actually watch you grow things and then store them. Thank you ☺️
Thank you for sharing your precious time. You do well in what you do in the garden and kitchen🙂 I LOVE YOU........ALL MY LOVE💙💜❤️
I totally agree with you about preservation prep being very meditative! All the repetition is rather soothing when the summer garden is in full blown frenzy!
Good morning Jess. Great to see your new kitchen remodel and all that produce! I left a space in my new house to add a single s/s set tub sink. Very handy for cooks and those who can and freeze foods. Opening up a chicken or removing the back bones, to get the two halves, is a wonderful way to freeze them. I was able to store 100 half chickens in my freezer because they nested, instead of 50 footballs! Enjoy your new kitchen! Thanks for taking us along for your food processing day.
I am SO in love with your new kitchen! && also love that u finally made this video of how u prepare ur harvest!
Jess, potato and leek soup is hot; that's true. But the same soup served cold is vichyssoise! So it can be a good summertime soup, especially in the afternoon.
Yes! i love turning on the music and working in the kitchen. It makes me feel so accomplished.
Time saving tip for harvest time- Cut up your okra and lay it out on a sheet pan just like you did, but freeze it without any coating. Seal the individually frozen okra pieces in freezer bags and store in the freezer. If you have thoroughly frozen them while on the sheet pan they won't stick together in the bags. When it comes time for you to make some fried okra, just pour the individually frozen pieces of cut okra into your bowl, wet with small amount of buttermilk, season with salt and pepper, mix up well then coat with self rising flour and mix well again then fry. No need to thaw out first. This way you can also use the okra for dishes like gumbo too instead of just frying it. Saw this method on Collard Valley Cooks😎👍
Jess this might sound strange since I'm 56, but sometimes watching your videos is like being able to go back and have conversations with my grandmother that I wish I could have had. My grandparents were the original homesteaders although I don't think they would have looked at themselves that way. They had a cattle farm in Arkansas and my grandmother was an avid gardener (I'm sure necessity played a big part). I inherited her love of growing food and with your help some skills as well. You don't know how many times I wish I could go back and have her teach me how to use, can and preserve the things I grow. I have watched every one of your videos and loved them all...... especially the devotional ones. You seem to minister to my heart when I need it most. I just want to say thank you and God-bless you!! I love your new kitchen and the woman in it who is teaching the skills my grandmother would have if we only had the time!!
That Meditative Groove... it's like mowing the Vegetables
I love the way your tomatoes look on your windowsill. Your kitchen is gorgeous! Enjoy 👌❤️👌❤️
thank-you Jess sharing your wisdom about preserving you are a blessing to all
You are amazing! When you said you were going to put the carrot water into the broth I nearly shed a tear of joy
I really like those open shelves in your kitchen. They are not just functional but they are also nice to look at.
I do a lot of canning. We lost a lot of food from a freezer that went bad so now I can a lot more than I freeze (even meats). We also freeze dry and do some dehydration. Preserving the garden harvest is A LOT of work but so worth it when you have organic food all winter. It is especially important now to grow and raise your own food with all the uncertainties in the future food supplies. We are raising Bresse and Dorking chickens for meat so we can hatch more out in the spring and not depend on outside sources for our chicks.
By the time I came along my grandmothers had all quit canning. When I asked them to teach me how they couldn’t believe I was canning not out of necessity but because I wanted to eat better. Thank you sweet ladies for teaching me anyway.
You have stamina!! That is ALOT of preserving. Good work. You have actually motivated me.
Hey love that Excalibur dehydrator! Just wanted to make a suggestion, for storage you can get a bunch of pint and quart containers, sometimes they’re called deli containers for really cheap and they’re reusable. Pretty much all of the kitchens I’ve ever worked in use them. Online restaurant supply stores sell them like webstaurantstore.com I would just stay away from the super thin PET ones. I understand the bags might save a little more freezer space, but you’ll save money on ziplocs and generate less plastic waste if your reusing the containers. And they’re stackable for when your not using them.
That’s a great idea! Thank you!
Your Kitchen is so Boho. Perfect for you. Its just gorgeous.
Cant believe u did this many things in one day! You go girl!!!!! Thank you so much for sharing! So inspiring and great ideas!
Sautéing leeks in butter till soft and then adding eggs and scrambling them together with leeks- ohhh so good
This is like what my days have been looking like lately! This is my first year preserving my harvest. I'm trying to put away 6 months worth of food for the winter...not sure if I'll accomplish quite that, but I'm definitely getting closer every day! So far, I've canned a bunch of peaches, pickles, green beans, salsa, and diced tomatoes. I'm waiting for my okra to really start producing, and plan to can that when it's ready. Also have a ton of large zucchini waiting to be shredded and frozen. I must say it's been a doozy of a summer doing all of this. But I know I'll be so glad to have all that work done this winter!
Not feeling got today, so I’m learning and enjoying watching this! Jess is happiness for the soul! 🥰 just love you kitchen too it’s so you!
Thank you - I assure you that this has been the most helpful how to videos on preserving the harvest that I've watched so far.
Glad it was helpful!
I know you’ve said that you don’t like making cooking videos, but I love learning from you.
Hi. Maybe Miah needs to build you a rolling, lockable wheels, chopping, canning table with lower racks to place hot filled jars to cool ( add a small lip so the jars don't roll off trays if knocked into ) n free up your kitchen counter space. Plus you don't keep moving individual jars, just roll it to where you want them stored. Peace to you and yours
I am so excited you are sharing your canning and cooking and recipes!! Thank you!!! Love, love, love the kitchen!!
Is that a bust of Spock on the shelf? 😊
I love what you do... I can always count on you to answer all the questions I can't find answers to anywhere else.. It seems like you sometimes read my mind and know exactly what answers I am looking for.
Thank you for being you!!! ❤💜🧡💛
Great video. I think some of us might have to watch it twice, because the first time around we're just looking at your awesome kitchen!
I was just turning on notifications for your channel when you posted! I don’t usually turn on notifications, but I’ve been finding myself checking in and eagerly anticipating each video lately, so I figured it was time.(: I’m going to be learning how to can this year...we threw out so many tomatoes last year because they didn’t get preserved and I’m on a mission to not let that happen again!
I’m honored! Thank you for sharing! You can also core your tomatoes and freeze them to process later if you get pressed for time
Roots and Refuge Farm I just might have to do that. I’ll be starting my third trimester about the same time my tomatoes start ripening!
@@sarahcrossen550 wow, congratulations!
Toward the end of the season, you can also pickle your green tomatoes. They're great on burgers. :-)
@@sarahcrossen550 you don't HAVE TO process them later. I often dice them up and freeze them as my storage and dump the frozen pieces directly into soup or chili or just cook down with spices for fresh pasta sauce. Blanch to remove skins or leave them on if you don't mind little bits of skin in your dish (I don't mind them at all in soup or chili and that's how I use most of mine).
YES!!! More kitchen //preserving days PLEASE
Thank you Jess new at putting up my harvest any help in this area is much appreciated help! God bless you 🙏
I add my frozen shredded zucchini to sauces and chili as well. Increases the nutrition and no one can tell.
Fannie Farmer, The Victory Garden are two good classic cookbooks. The cookbooks by Edna Staebler are good cookbooks inspired by Old Order Mennonites here in Kitchener-Waterloo Ontario, Canada.
I’m exhausted just seeing what you accomplished today! Hooray for you!
That pilea peperomioides in the window sill is one of my absolute favorites! 🌱❣💚
Thank you! More kitchen, canning, preserving info please! Exactly what I need!
The tip for freezing the zucchini to make bread is genius. I just pulled two HUGE zucchini out of my garden and I have no idea what to do with them so thank you thank you thank you!!
My favorite way to freeze okra is to freeze them whole without breading. Cut them all the same length in fit in a quart freezer bag. For the two of us I will take out about half and let them thaw slightly, slice, then bread your favorite way. Very quick and convenient.
Another good use for large zucchini (or any size really) is to make zucchini fruit snacks! Use fruit juice and boil the zucchini (skinned and chopped to inch chunks) a few minutes then dehydrate them till soft and no longer sticky.
Rich dark chocolate = bittersweet. Soooo good and soooo not sweet together like the grand finale fireworks display on your tongue.
Thanks for giving us all this look into how you preserve your harvest! The new kitchen looks super functional!
Happy Gardening!
Thank you!
I love your channel so much, I’m learning a lot from your videos and I find it very peaceful and encouraging listening to you! ❤️
Today I pulled our first ever homegrown carrots here in the highlands of Scotland. I can’t explain how delighted I am with myself ! Totally addicted. This is the life. Thankyou for your great videos.
Congratulations!! I felt the same way, I pulled up only 2 yesterday. So exciting.
OH YA, your kitchen is so you , Beautiful!!
I loveeee your kitchen!!! the green is SO special, especially against the wood and the black and white.. beautiful!
I make a delicious I leek and potato Spanish tortilla. It's traditionally made with onions but I much prefer the taste with leeks. It's super easy. The simplicity really lets the leek flavor shine.
In a large cast iron pan (10 or 12 inches) dice and fry 8 slices thick bacon until 80% done. Take out the bacon and set aside. Then cook 1 large or 2 small leeks in the bacon grease on low until soft and aromatic. Set aside with the bacon. Brown 1/4 inch thick potatoes in the remaining bacon grease. Add a little butter or oil if necessary. Once the potatoes are cooked through spread the leeks and bacon on top. Top with 8 beaten eggs. Bake at 400 for 10 to 15 until the eggs are cooked through.
so fun to watch a Kitchen Day video after my own kitchen day :) Canned tomatoes, dehydrated the peels and some zucchini slices for chips, made banana bread, WW bread and cooked dinner.
Wow! I absolutely loved this video in the kitchen. Biggest challenge is putting up food. I loved the way you make your broth! Love you!
Love watching your videos. I wake up just too see what u can teach me & my family. Your amazing I pray I can become a better person from just learning your teaching. Your so brave making videos I'm to shy to even do anything like that. 🍓🌱🍄🍉🍅🌶️☀️
@Roots and Refuge Farm if you leave a freezer bag open just a little bit, lower the bag into water almost to the top, and then seal it the water pushes the extra air out of the bag.
Jessica my husband and I years ago found out that if you don't want to put eggs as a coating on your okra you can sprinkle buttermilk before you coat it with your cornmeal and flour and it works perfect and holds your on Mill and flower on your okra as well ,just a tip
Omg your kitchen 😍
Your new kitchen is awesome. Love the green cabinets. Every time I watch one of your videos I always learn something new. I only have a small backyard with a few raised beds. I'm basically just trying to develop my yard to produce enough during each season to feed me and my boyfriend.
Hey,
if you have a large zucchini you can also dry it and grind it to a powder.
you can use it to bind sauces, and to replace flour.
you can always replace 1/8 with zucchini powder instead of regular flour. Greetings from Belgium 😊
Jess, you seriously rock that kitchen!
I just love your vibe. You're turning in to one of my favorite UA-camrs. Conway holds a special place in my heart. Back in the 90's my sister lived there when I was a senior in high school. I missed her so much that I took my TV/VCR combo and my boom box to the local pawn shop and got some cash and hit the road on my very first of many solo roadies. It was an awesome, liberating 10 hour drive from southern Illinois. Conway was massive compared to the 250 population town I grew up in. I've taken several more roadies to Arkansas since then with my girls. It's so beautiful there. Love your kitchen btw! ✌
Please do more videos like this! I enjoy your Chanel so much and this had to be one of my favorites! 💕🥕🥒🥬🧅