What a beautiful channel. Im so glad I found you. Im so excited to learn about these foods. Wonderful! This video is really well thought out and prepared. Super visuals, very easy to follow, and great energy! Thank you so much for sharing.
I like to slow roast the veggies with the squash and seasoning before hand. Soooooooo good. Then you don't have to blend it all together, you can just use a fork and mash it all together in the pot before adding it into the soup. Everything caramelizes and it's heavenly!
Great soup! If you want to not have to use store bought soup stock in future you can keep a bag for vegetable scraps in the freezer. Any peel of carrot, end of onions, stems can be saved till the bag is full (usually 2 weeks in our home). Once full you add to pot and cover with water. I let it come to a boil and then turn down to a simmer for at least an hour. I strain and either use immediately or add to quart containers and freeze for future use. All the cooked vegetable scraps can be added to the compost.
Yes! My favorite is making chicken broth in a giant kettle with a number of carcasses and a lot of veggies and herbs. I feel like a witch making a potion. The best broths are definitely home made.
Good morning, if I were to use dehydrated corn, would I rehydrate it with the rest of the vegetables in the cooking pot, or separate and add later? Wliwni
It depends on what kind of corn it is and at what stage you picked it. The most common type of dehydrated corn has been hulled and cooked and can just be rehydrated by soaking in water. Check out our video titled "Ways to Prepare White Corn for Cooking" to hear more about the different ways we prepare and store our corn for cooking.
I dreamed about Three Sisters gardening last night, so I am here watching 👀 your delicious 😋🤤😋 soup 🍲 today!
What a beautiful channel. Im so glad I found you. Im so excited to learn about these foods. Wonderful! This video is really well thought out and prepared. Super visuals, very easy to follow, and great energy! Thank you so much for sharing.
I like to slow roast the veggies with the squash and seasoning before hand. Soooooooo good. Then you don't have to blend it all together, you can just use a fork and mash it all together in the pot before adding it into the soup. Everything caramelizes and it's heavenly!
Great soup! If you want to not have to use store bought soup stock in future you can keep a bag for vegetable scraps in the freezer. Any peel of carrot, end of onions, stems can be saved till the bag is full (usually 2 weeks in our home).
Once full you add to pot and cover with water. I let it come to a boil and then turn down to a simmer for at least an hour. I strain and either use immediately or add to quart containers and freeze for future use.
All the cooked vegetable scraps can be added to the compost.
Forgot to add that I love these videos and the history that goes along. Thanks for sharing
Yes! My favorite is making chicken broth in a giant kettle with a number of carcasses and a lot of veggies and herbs. I feel like a witch making a potion. The best broths are definitely home made.
Good morning, if I were to use dehydrated corn, would I rehydrate it with the rest of the vegetables in the cooking pot, or separate and add later? Wliwni
It depends on what kind of corn it is and at what stage you picked it. The most common type of dehydrated corn has been hulled and cooked and can just be rehydrated by soaking in water. Check out our video titled "Ways to Prepare White Corn for Cooking" to hear more about the different ways we prepare and store our corn for cooking.
Wado ❤️