Just a tip for you with regards to the rosemary, put the stalk through the holes of a colander and pull it through. The colander collect the leaves and you discard the stalks! Hugs from Cork Ireland 🇮🇪
Hi Sarah, I told my husband that you remind me of a young me. I grew up on a backsticks farm here in Arkansas, raising our food became a passion when I was very young. I learned from the best. I am now 74 and am getting very disabled. Its not my being disabled thats killing me, its the fact I am having to give up raising a large garden. I did real well this year in spite of every thing. You know Sarah I am ashamed of the people's lazy (I don't want to mess with vegetables) attitude these days. I swear you can break your garden, plant the seeds and keep them weeded, watered and fertilize them, and when there is an over abundance of vegies, they still won't take them and put them up for their own families. One man and his wife eat at McDonalds all of the time their health is breaking down very rapidly. No one seems to realize that our food is our medicines and you can bypass a lot of the senior illnesses if you eat the right things. Also I have learned you can lead the horse to water but you sure can't make him drink. Also people are either obese or superobese and grumble and groan about needing to loose weight, but yet they refuse to change their eating habits and what they eat. If they would learn to eat fresh fruit and vegetables they would begin to see a change in their health and how they feel about themselves. Yeah I hope this comments gets under some of those people skin and irritates the heck out of them. Jessie from Arkansas
Good Morning Kevin & Sarah,your video’s are amazing.Your property is just beautiful & you both take such excellent care of your homestead.Sarah I have learned so much from you on preserving.Thank you!🌷💕🌷
❤ It's amazing. Preserving foods have come so far with new products and stays the same in purpose. God blesses the fruits of your hands. Plant a SEED. Reap the HARVEST.
Loved your tutorial....I'm learning so much watching you and other homesteaders/cooking shows; so glad all of you take the time to show us how to do things like "in person"; this helps tremendously with this 67 year old :)
I like adding veggies to my stuffed peppers. I use Carrots, Celery, Onions, Cauliflower, Broccoli, & Any color of peppers I have & chop them up to add to the stuffing. That makes a great meal. I also do what you are doing. I make about 4 & cut them in half. if I have more peppers I make more. Only I take & peal the stem out of the pepper from in side of the pepper out not cut it that way I get all of the pepper. It's just me at home now. so I find making them meals like that is better in the long run & saves money to.
Recently made poppers for the freezer from the Nadapeno peppers I grew this year. This is our new found love! Thanks to your information of the peppers we had a bumper crop of the wonderful flavored peppers and have enjoyed them so much. Thanks for your channel and all the info you share. P.S. we love the cream cheese. Sorry Kevin.
Same!! I can’t handle heat at all unfortunately so they are my favorite. I take my surplus and just chop the top of the pepper off and throw them in freezer bags and into the freezer. When I’m ready to use them I cut them in half, scoop the seeds out and make my poppers. I just used the last of the ones I put up three years ago and they tasted just like they came out of the garden.
I love watching all these videos. Grew up helping my mother preserve the apricots & figs from the trees in our back yard, plus she would can tomatoes and peaches when she could get them at a good price. We never had a garden. I now live in a “tiny home” in the middle of the city. No place to grow anything, also absolutely no room to store food with just an apartment sized fridge. But I can remember and dream.
My mother used to make her own seasonings for taco stuff like you are but I'm sure glad you're sharing it with everybody because it's so ridiculous to pay for the pre-made taco seasoning packets take care of the pennies and the dollars will take care of themselves
I use my bell peppers in a casserole. Instead of stuffing the pepper, I chop the pepper and put it in the pot with the onions and meat. Cook in a casserole dish and can be a great freezer meal.
I’m exhausted. Met the challenge and surpassed on some days with several projects going at a time. Not stopping yet. Who knows what’s ahead. Love your inspiration and knowledge. Thank you. ❤
I did enjoy this video! The peppers have overtaken their beds! I will be trying some of your recipes and fill my freezer. I use planted Nadapeno peppers this year...I've never tried them. I'm putting some in salsa, but will now be making some poppers. Thanks Sarah!
I have frozen over fifty stuffed peppers this year. I actually use my favorite meatloaf recipe for the stuffing. I also precook my peppers upside down in the microwave for three minutes. It softens the rind and imho it makes the finished product more palatable. I have a "thing" about food consistency and don't care for the tough rinds of many stuffed peppers. I have also frozen a bunch of bell pepper slices for fajitas and stir fry.
Thank you for so much inspiration! Wow! What a week!!! And to get those stuffed peppers done like that! The bell and the jalapeno both! Great to have things prepared ahead like that in the freezer ready to go! Love it!
I made stuffed jalapeños a couple years ago. I froze them like you did to pull out and cook. They were so spicy, you couldn’t even taste them. I ended up tossing them. I can handle heat, but the heat from those was overbearing. Make sure you remove the seeds and white membrane really well. You can always add something spicy to them later.
@lesliecastle... Sarah used two versions of jalapeños for these poppers. Regular jalapeños and nadapenos (nada meaning no or nothing) so jalapeños with no heat. To easily tell the difference she allowed the regular jalapeños to ripen to red to represent heat. The nadapenos she picked while still green. In my opinion this is one of the best seed manipulation that mankind has done!
When working with a zip lock bag, if you unzip it, it rips nicely along the seams of the bag. No need to run it under water. I learned this trick when using frozen meat. It always ripped nicely along the seams.
I make my poppers with jalapeño cut in half lengthwise with a sausage and Mexican cheese mixture stuffed in side with a half slice of bacon wrapped around the jalapeño with a toothpick securing it
Sarah I use Hatch Chile Peppers to make stuffed peppers. I stuff them with my meat mix and then roll them tightly in saran wrap and freeze them. I consider them my "fast food" on evenings when I have exhausted myself on the farm and don't want to stand in the kitchen and cook. I also stuff Poblanos and do the same thing.
I do the same thing. I wrap stuffed peppers in saran wrap then into plastic freezer bags. Just saves time on the flash freeze for me. I top with some shredded cheese right before they are done in the oven. I am interested to see how the added stick cheese works, sounds good!!
I stir fry together, peppers (capsicum) in Australia mixed with onion, zucchini, asparagus , mushrooms, carrots & any other veg I feel like, then put into snap lock bags for 1 meal servings & freeze. All I need do is grab a bag out, heat them through while cooking fish or chicken. Saves so much time & dishes. Prevents food waste as well.
I prefer to leave my rosemary on the stems. I add the full stem to the dish as it cooks and remove it as I would bay leaves. It's also easy to strip the tiny leaves off after they are dry to add to a dry rub or for a crusty bread topping.
Sarah, I love your stuffed pepper ideas ! !! ! and especially the mexican versions ! I love pepper poppers but have so much trouble getting the crunch to stay on and I am gluten free. I'm going to have to play this again so I can write down your recipes for them as well. Since it is just me in my house these will be perfect for me to pull out of the freezer to stick into my oven for a quick meal on occasion or when I have drop in company ! You and Kevin are such an inspiration and joy to watch your videos every time you go live. Love your personalities and love of our Lord ! Thank you for sharing your love with me. Hugs and love to you both.
Love your channel! Well done as always.. Knowing that you guys do farmers markets occasionally.. I have to tell you about an impulse buy that I just couldnt resist.. The were offering freeze dried items and I actually paid Seven Dollars a bag for their goods. I got some blueberries that were great but they also had freeze dried peach rings.. the gummy candy kind you can get for a dollar a bag... They were AMAZINGLY AWESOME! Thing is only 5-6 pieces fit in their bag.. But had to try them regardless of the cost.. I bet they made a small fortune! Had to share..
I love lots of rosemary on and under the skin of baked chicken! It improves the flavor of chicken soups and broths and I've recently found pressure cooking inexpensive packs of chicken thighs is so delicious. I will be sticking it under the skin of those.
LOVE YOUR KNOWLEDGE AND RECIPES DO YOY HAVE A COOK BOOK OR A BOOK ON YOUR TIPS AND KNOLAGE ON FREEZE DRYING? LOVE YOUR VIDEOS AND HOW YOU INCLUDE EVERYONE IN YOUR LIFE ON THE HOME STEAD!! I HAVEN SEEN VERY MANY OF YOUR VIDEOS YET BUT I LOOK FOWARD TO THE NEXT EVERY TIME 😊GOD BLESS YOU AND YOURS💕💕💕
Those stuffed peppers really looked great Sarah, with the different fillings in them and the lean meat they had to be awesome. The new version of the Bacon wrapped NADAPENEO sounds so good to me. I wish grocery stores would sell the Nada Peneo's because surprisingly there are people out here that love the taste of the Jalapeno but can't eat them because of the heat. I guess I will have to resort to finding some other way of getting them. Stay safe and keep up the great work you all do around there and keep having fun too. Fred.
Way to go Sarah! I did all but 2 days, due to sickness, however i am so tickled to have done this - this year... im continuing through September. Im dong herbs this week as well... Blessings ❤
Luv all the preserving you do, jalapeno poppers w/ meat great idea a friend neighbor served us some in 1980 w dinner were amazing. I am wondering who won the Freeze Dryer you were giving away?
YOU'RE an AMAZING and WONDERFUL TEACHER. Thank you. I am subscribed I only see you very rarely. I hope to see every time you VLOG. GOD BLESS YOU and YOUR FAMILY. FROM SE MICHIGAN GREAT LAKE'S STATE GREETINGS 🐠🐟🐠🎉🐟✝️☕☕👍🛐🛐🛐
I don't know how you save the Comfrey, but powder some of it for use as a spider bite cure[brown recluse in particular] Make a poltice mixed with aloe and keep it wet for 24 hrs on a bite. stops the bad damage that that bite causes.
I love those stuffed pepper ideas!! I'm with Kevin and Gavin on the cream cheese; I love cream cheese in dessert recipes but not on other things like cheese balls and poppers!! Your popper recipe is a great alternative to the traditional cream cheese poppers!!
Obviously freeze drying is a good thing. But since I work as a respiratory therapist? I don’t have time for a big garden. We try to have tomatoes and peppers but not enough to save any. But I have watched your UA-cam videos for a few years now! Like 3 or so I think. Well since y’all have been on your old homestead! That cow y’all had? Your first. I watched all that. Just wanted to say I love watching y’all and getting ideas for me that fit my home. Thank you!
Now I know you are doing Keto but thought I would share my recipe for stuffed peppers. My kids even like them. I use 1 lb. of sausage browned with chopped onions and zucchini (2 - 3 small chopped). 1 cup of cooked quinoa and 1/4th cup of cooked lentils. I par boil the peppers for faster coking. I generally use 3 good sized peppers cut in half like you did (we use red peppers because my husband won't eat green ones). Once the zucchini is cooked through I add a jar of sweet chili sauce. Fill the peppers and put shredded cheese on top. Cook @ 350 degrees until warmed thru and cheese is melted. The mix is already warm for cooking so usually about 20 min. I have really enjoyed this series, Sarah.
Just a tip for you with regards to the rosemary, put the stalk through the holes of a colander and pull it through. The colander collect the leaves and you discard the stalks! Hugs from Cork Ireland 🇮🇪
What a Completely Excellent Idea! I bet a person could do this with quite a few herbs! I shall be trying it! Thank you!
Brilliant! I saw people remove corn kernals using the hole of a bundt cake pan. Genius!
I was going to say that they make tools to strip the leaves off the stems. I have a knife that has a whole i it for this purpose.
Genius. Probably just the thing for pesky thyme, too.
@@krickette5569 you're very welcome
They "dont like cream cheese." I loved how you paused as if you knew we would all gasp!😂
Don't like cream cheese in poppers either. Cheddar all the way.
I don’t like warm/hot cream cheese either. Cold I love.
I’d like to shock a little further. I don’t like any cheese! It stinks! One of the many food items I don’t like. 💙
@@hollyjobitner3285 😂
Hi Sarah, I told my husband that you remind me of a young me. I grew up on a backsticks farm here in Arkansas, raising our food became a passion when I was very young. I learned from the best. I am now 74 and am getting very disabled. Its not my being disabled thats killing me, its the fact I am having to give up raising a large garden. I did real well this year in spite of every thing. You know Sarah I am ashamed of the people's lazy (I don't want to mess with vegetables) attitude these days. I swear you can break your garden, plant the seeds and keep them weeded, watered and fertilize them, and when there is an over abundance of vegies, they still won't take them and put them up for their own families. One man and his wife eat at McDonalds all of the time their health is breaking down very rapidly. No one seems to realize that our food is our medicines and you can bypass a lot of the senior illnesses if you eat the right things. Also I have learned you can lead the horse to water but you sure can't make him drink. Also people are either obese or superobese and grumble and groan about needing to loose weight, but yet they refuse to change their eating habits and what they eat. If they would learn to eat fresh fruit and vegetables they would begin to see a change in their health and how they feel about themselves. Yeah I hope this comments gets under some of those people skin and irritates the heck out of them. Jessie from Arkansas
Excellent ideas here! Money has always grown on trees! People just keep looking at the wrong trees 😁😁
Blessed are the one's who have not seen but still believe. For I have seen amen
Loaded our freeze dryer with green beans last night. I really love the freeze dryer as a preserving tool!!
Good Morning Kevin & Sarah,your video’s are amazing.Your property is just beautiful & you both take such excellent care of your homestead.Sarah I have learned so much from you on preserving.Thank you!🌷💕🌷
Love your seed harvesting segment. Something important that's easy to forget! Thank you for your excellent content, Sarah, I am always learning.
❤ It's amazing. Preserving foods have come so far with new products and stays the same in purpose.
God blesses the fruits of your hands.
Plant a SEED. Reap the HARVEST.
Loved your tutorial....I'm learning so much watching you and other homesteaders/cooking shows; so glad all of you take the time to show us how to do things like "in person"; this helps tremendously with this 67 year old :)
How awesome to have pre prepped meals in the freezer ready to go. And those all looked yummy.
The tip about oil removing sticky rosemary residue actually works with almost any sticky residue. Oil breaks sticky.
Thank you and Yes loved it as I love all your videos. God Bless You and Kevin and your family 💟✝️
Boy...lots of YUMMY ideas to freeze for later use,,,! 👍❤👍
Excellent excellentVideo, Sarah 👏🏻👏🏻👏🏻👏🏻👏🏻
super t-shirt print
The low carb is working amazingly for you. Keep it up girl you look incredible.
I like adding veggies to my stuffed peppers. I use Carrots, Celery, Onions, Cauliflower, Broccoli, & Any color of peppers I have & chop them up to add to the stuffing. That makes a great meal. I also do what you are doing. I make about 4 & cut them in half. if I have more peppers I make more. Only I take & peal the stem out of the pepper from in side of the pepper out not cut it that way I get all of the pepper. It's just me at home now. so I find making them meals like that is better in the long run & saves money to.
Recently made poppers for the freezer from the Nadapeno peppers I grew this year. This is our new found love! Thanks to your information of the peppers we had a bumper crop of the wonderful flavored peppers and have enjoyed them so much. Thanks for your channel and all the info you share. P.S. we love the cream cheese. Sorry Kevin.
Same!! I can’t handle heat at all unfortunately so they are my favorite. I take my surplus and just chop the top of the pepper off and throw them in freezer bags and into the freezer. When I’m ready to use them I cut them in half, scoop the seeds out and make my poppers. I just used the last of the ones I put up three years ago and they tasted just like they came out of the garden.
@@holliebarnes7015 I’m glad to know they froze whole. I chopped a lot of them and froze but there’s a lot left for future poppers! Thanks
I love watching all these videos. Grew up helping my mother preserve the apricots & figs from the trees in our back yard, plus she would can tomatoes and peaches when she could get them at a good price. We never had a garden. I now live in a “tiny home” in the middle of the city. No place to grow anything, also absolutely no room to store food with just an apartment sized fridge. But I can remember and dream.
You and Kevin are gems! Thank you!
So used to seeing you wearing glasses that it took me a while trying to figure out what was different with you. You have beautiful eyes.
My mother used to make her own seasonings for taco stuff like you are but I'm sure glad you're sharing it with everybody because it's so ridiculous to pay for the pre-made taco seasoning packets take care of the pennies and the dollars will take care of themselves
and less chemicals too!
Its been such a pleasure to watch you and Jessica with this challenge. So many different ideas to preserve produce and herbs. 💜💜
I use my bell peppers in a casserole. Instead of stuffing the pepper, I chop the pepper and put it in the pot with the onions and meat. Cook in a casserole dish and can be a great freezer meal.
I’m exhausted. Met the challenge and surpassed on some days with several projects going at a time. Not stopping yet. Who knows what’s ahead. Love your inspiration and knowledge. Thank you. ❤
I just love the scent of basil
Looking good Sarah
💚 Great way to end the Food Preservation Challenge for 2023, lots of great products for later use! 💚
I did enjoy this video! The peppers have overtaken their beds! I will be trying some of your recipes and fill my freezer. I use planted Nadapeno peppers this year...I've never tried them. I'm putting some in salsa, but will now be making some poppers. Thanks Sarah!
mozzarella cheese inside the peppers dipped in a coating and deep fried yum
Those cheeseburger stuffed jalapeños look absolutely delicious! I will be trying those! Thank you Sarah.
I have frozen over fifty stuffed peppers this year. I actually use my favorite meatloaf recipe for the stuffing. I also precook my peppers upside down in the microwave for three minutes. It softens the rind and imho it makes the finished product more palatable. I have a "thing" about food consistency and don't care for the tough rinds of many stuffed peppers. I have also frozen a bunch of bell pepper slices for fajitas and stir fry.
Thank you for sharing, will be doing this to my green peppers in micro wave
Thank you for so much inspiration! Wow! What a week!!! And to get those stuffed peppers done like that! The bell and the jalapeno both! Great to have things prepared ahead like that in the freezer ready to go! Love it!
Try using a tomato or tomato water in taco filling instead of water. Nutritious and DELISH! Love your videos, Sarah!
I made stuffed jalapeños a couple years ago. I froze them like you did to pull out and cook. They were so spicy, you couldn’t even taste them. I ended up tossing them. I can handle heat, but the heat from those was overbearing. Make sure you remove the seeds and white membrane really well. You can always add something spicy to them later.
@lesliecastle... Sarah used two versions of jalapeños for these poppers. Regular jalapeños and nadapenos (nada meaning no or nothing) so jalapeños with no heat. To easily tell the difference she allowed the regular jalapeños to ripen to red to represent heat. The nadapenos she picked while still green. In my opinion this is one of the best seed manipulation that mankind has done!
When working with a zip lock bag, if you unzip it, it rips nicely along the seams of the bag. No need to run it under water. I learned this trick when using frozen meat. It always ripped nicely along the seams.
I make my poppers with jalapeño cut in half lengthwise with a sausage and Mexican cheese mixture stuffed in side with a half slice of bacon wrapped around the jalapeño with a toothpick securing it
I just finished eating supper but after watching this I'm hungry again.
Sarah I use Hatch Chile Peppers to make stuffed peppers. I stuff them with my meat mix and then roll them tightly in saran wrap and freeze them. I consider them my "fast food" on evenings when I have exhausted myself on the farm and don't want to stand in the kitchen and cook. I also stuff Poblanos and do the same thing.
I do the same thing. I wrap stuffed peppers in saran wrap then into plastic freezer bags. Just saves time on the flash freeze for me. I top with some shredded cheese right before they are done in the oven. I am interested to see how the added stick cheese works, sounds good!!
I love your tshirt. I have one also, doesn't look the same but it is one of my favorites. "It Is Well With My Soul". My favorite hymn also!
Never thought of premakimg stuff peppers or poppers, yum!
pepper poppers sound really good, and there's no such thing as too much bacon!
I could barely pay attention because your “ it is well with my soul shirt” made me start singing 😂
I stir fry together, peppers (capsicum) in Australia mixed with onion, zucchini, asparagus , mushrooms, carrots & any other veg I feel like, then put into snap lock bags for 1 meal servings & freeze. All I need do is grab a bag out, heat them through while cooking fish or chicken. Saves so much time & dishes. Prevents food waste as well.
wow! You put up a ton of food! I enjoy watching you!
I ordered my harvest right today. Your supposed to get credit for it. I'm soooooooo excited. I won't be able to sleep for 1-3 weeks till it gets here.
What a great video Sarah….this has been a fun series. Cheers 🌷🇨🇦
I prefer to leave my rosemary on the stems. I add the full stem to the dish as it cooks and remove it as I would bay leaves. It's also easy to strip the tiny leaves off after they are dry to add to a dry rub or for a crusty bread topping.
I like your tips about cheese sticks into the bottom of the peppers.
Sarah, I love your stuffed pepper ideas ! !! ! and especially the mexican versions ! I love pepper poppers but have so much trouble getting the crunch to stay on and I am gluten free. I'm going to have to play this again so I can write down your recipes for them as well. Since it is just me in my house these will be perfect for me to pull out of the freezer to stick into my oven for a quick meal on occasion or when I have drop in company ! You and Kevin are such an inspiration and joy to watch your videos every time you go live. Love your personalities and love of our Lord ! Thank you for sharing your love with me. Hugs and love to you both.
Another great video! Thank you Sarah!
We bake ours with tomato sauce. We top the peppers with cheese and more onions. With the tomato sauce it kind of makes a gravy.
Love your channel! Well done as always.. Knowing that you guys do farmers markets occasionally.. I have to tell you about an impulse buy that I just couldnt resist.. The were offering freeze dried items and I actually paid Seven Dollars a bag for their goods. I got some blueberries that were great but they also had freeze dried peach rings.. the gummy candy kind you can get for a dollar a bag... They were AMAZINGLY AWESOME! Thing is only 5-6 pieces fit in their bag.. But had to try them regardless of the cost.. I bet they made a small fortune! Had to share..
I did more ocra in the freezer, tomato sauce, and sundried tomatoes as well as dried herbs. I'm exhausted!
I love lots of rosemary on and under the skin of baked chicken! It improves the flavor of chicken soups and broths and I've recently found pressure cooking inexpensive packs of chicken thighs is so delicious. I will be sticking it under the skin of those.
LOVE YOUR KNOWLEDGE AND RECIPES DO YOY HAVE A COOK BOOK OR A BOOK ON YOUR TIPS AND KNOLAGE ON FREEZE DRYING? LOVE YOUR VIDEOS AND HOW YOU INCLUDE EVERYONE IN YOUR LIFE ON THE HOME STEAD!! I HAVEN SEEN VERY MANY OF YOUR VIDEOS YET BUT I LOOK FOWARD TO THE NEXT EVERY TIME 😊GOD BLESS YOU AND YOURS💕💕💕
I did the poppers myself last year. I used some cream cheese, ranch powder and bacon bits, didn't cook, froze and love them.
Happy anniversary God Bless
Love the herbs and freeze drying.
Stuffed peppers are my favorite. Everything looks absolutely delicious!
I am always so ready to freeze dry stuff.
Everyone HIT that like button !!
Love freezer meal ideas
Those stuffed peppers really looked great Sarah, with the different fillings in them and the lean meat they had to be awesome. The new version of the Bacon wrapped NADAPENEO sounds so good to me. I wish grocery stores would sell the Nada Peneo's because surprisingly there are people out here that love the taste of the Jalapeno but can't eat them because of the heat. I guess I will have to resort to finding some other way of getting them. Stay safe and keep up the great work you all do around there and keep having fun too. Fred.
@olddawgdreaming5715, have you ever talked with the manager of the store, some managers will see if they have a source to order some.
34:25 Your tomato corer would probably work great for cleaning ribs & seeds out of jalapeños & nadapeños. =)
Way to go Sarah! I did all but 2 days, due to sickness, however i am so tickled to have done this - this year... im continuing through September.
Im dong herbs this week as well...
Blessings ❤
chop up the peppers and try unstuffed pepper casserole in the freeze dryer - oh yeh!
Thank you for the hamburger cheese jalapeño popper recipe. My family eats them all the time.
Luv all the preserving you do, jalapeno poppers w/ meat great idea a friend neighbor served us some in 1980 w dinner were amazing. I am wondering who won the Freeze Dryer you were giving away?
Love all the pepper recipes, Thank you !
Bahahahaha the look on your face about the cream cheese😂
You’re a busy lady. Now I’m hungry. 😊
I love my little vacuum sealer!! Everything looks great! God Bless🙏🏻
Love your hat!!❤❤❤
Basil tea is so good cold
I got 2 of them last year. They're great. Hope y'all injoy them.
Good recipe ideas. I’m saving this video for future pepper harvest here at my home. Thanks!
YOU'RE an AMAZING and WONDERFUL TEACHER. Thank you. I am subscribed I only see you very rarely. I hope to see every time you VLOG. GOD BLESS YOU and YOUR FAMILY. FROM SE MICHIGAN GREAT LAKE'S STATE GREETINGS 🐠🐟🐠🎉🐟✝️☕☕👍🛐🛐🛐
I was waiting for Kevin to come through and snag some of them poppers 😂
I used zukes to "stretch" my meat. With 5 kids & 3 adults I needed to make food go a long way & still have tasty food.
I don't know how you save the Comfrey, but powder some of it for use as a spider bite cure[brown recluse in particular] Make a poltice mixed with aloe and keep it wet for 24 hrs on a bite. stops the bad damage that that bite causes.
Great achievements & yummy looking stuffed peppers! Thanks for sharing! Blessings to everyone 🤗💗🇨🇦
That was amazing. We followed your instructions for roasted red peppers, our first time, they were perfect! Thank you!
Liked the look of thoes poppers! Wish they had 'notapainyos' in the grocery store. True hot jalapeño do pain me. But I bet I can find some substitute!
Cute Apron! 😊
Going to make poppers this week now I want to make some of these. Thankyou for sharing with us.
I did the same thing today with herbs. Loaded 4 trays with basil parsley, sage, rosemary and I filled my dehydrator also with thyme and more basil
Your stuff peppers look great
Enjoyed this very much. Thank you!
You can skip the tape and write on your jars with a sharpie. The ink comes off with rubbing alcohol.
I cant get those things to write & stay on anything but paper
I freeze dry my rosemary whole. Once dried the leaves come off super easily and my hands stay clean.
That was a wonderful video.
Loved the peppers.
great ideas! we are all so busy so these help
I love those stuffed pepper ideas!! I'm with Kevin and Gavin on the cream cheese; I love cream cheese in dessert recipes but not on other things like cheese balls and poppers!! Your popper recipe is a great alternative to the traditional cream cheese poppers!!
Obviously freeze drying is a good thing. But since I work as a respiratory therapist? I don’t have time for a big garden. We try to have tomatoes and peppers but not enough to save any. But I have watched your UA-cam videos for a few years now! Like 3 or so I think. Well since y’all have been on your old homestead! That cow y’all had? Your first. I watched all that. Just wanted to say I love watching y’all and getting ideas for me that fit my home. Thank you!
Youre not alone
Now I know you are doing Keto but thought I would share my recipe for stuffed peppers. My kids even like them. I use 1 lb. of sausage browned with chopped onions and zucchini (2 - 3 small chopped). 1 cup of cooked quinoa and 1/4th cup of cooked lentils. I par boil the peppers for faster coking. I generally use 3 good sized peppers cut in half like you did (we use red peppers because my husband won't eat green ones). Once the zucchini is cooked through I add a jar of sweet chili sauce. Fill the peppers and put shredded cheese on top. Cook @ 350 degrees until warmed thru and cheese is melted. The mix is already warm for cooking so usually about 20 min. I have really enjoyed this series, Sarah.
🎉 always informative
Love the apron!