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! 💗
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.
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.🥰👍💗
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.
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!
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!!
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.
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.
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. ❤
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 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! ♥️👍🙏🐝🌻🐥🌹♥️
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!!!
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🥰
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! ❤
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.
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.
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.
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 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
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!!
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 ☺️
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!
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! 🙏
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.
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.
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!🥰🤩😍💯🤟💞
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
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
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.
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.
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. 💓
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.
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.
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.
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!!
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😎👍
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!
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.
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.
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!!! ❤💜🧡💛
I just love your vibe. You're turning in to one of my favorite RUclipsrs. 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! ✌
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.
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.
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. 🍓🌱🍄🍉🍅🌶️☀️
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.
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.
@@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.
@@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.
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 live in a small condo and am saving up for some land. I try to spend a lot of time learning to cook, can, preserve and garden. They are meditative tasks indeed. I can't wait for the day I can stand over a big ol' sink canning away!!
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 !
Bless you too Jess always a pleasure visiting with you 😇😇😇
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!
I love kitchen days as much as I love garden days.
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.
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.🥰👍💗
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.
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!
I am so glad you started these kitchen videos, and still continued the garden videos just the same!
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.
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!!
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.
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.
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. ❤
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!
Thanks Jess, this is the reward potion of the garden, but the most work.
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! ♥️👍🙏🐝🌻🐥🌹♥️
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!!!
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🥰
Jess, despite not being in the garden, I think this is one of my favorite videos! Thank 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! ❤
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.
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!
YOU are such a treasure! Always enjoy your videos! My homesteading hero!!
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.
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.
Wow. You are one hard working lady. Jess, you are truly an inspiration. Thank you so much for your amazing and valuable content!
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
Bless you can see your a hardworking girll, out of breathe. You're awesome!
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’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 ☺️
YES!!! More kitchen //preserving days PLEASE
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 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!
thank-you Jess sharing your wisdom about preserving you are a blessing to all
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.
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.
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.
Dang! I’ll have to rewatch... I couldn’t pay attention to your info, I was distracted by your beeeeeeautiful kitchen!
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!🥰🤩😍💯🤟💞
I love the way your tomatoes look on your windowsill. Your kitchen is gorgeous! Enjoy 👌❤️👌❤️
Thank you so much for sharing, Jess! It felt like we were in the kitchen with you!
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
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
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 am so excited you are sharing your canning and cooking and recipes!! Thank you!!! Love, love, love the kitchen!!
I’m exhausted just seeing what you accomplished today! Hooray for you!
I know you’ve said that you don’t like making cooking videos, but I love learning from you.
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.
Thank you Jess new at putting up my harvest any help in this area is much appreciated help! God bless you 🙏
Cant believe u did this many things in one day! You go girl!!!!! Thank you so much for sharing! So inspiring and great ideas!
I add my frozen shredded zucchini to sauces and chili as well. Increases the nutrition and no one can tell.
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!
OH YA, your kitchen is so you , Beautiful!!
You have stamina!! That is ALOT of preserving. Good work. You have actually motivated me.
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!
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. 💓
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.
That pilea peperomioides in the window sill is one of my absolute favorites! 🌱❣💚
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!
Sautéing leeks in butter till soft and then adding eggs and scrambling them together with leeks- ohhh so good
I really like those open shelves in your kitchen. They are not just functional but they are also nice to look at.
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.
Thank you! More kitchen, canning, preserving info please! Exactly what I need!
Yes! i love turning on the music and working in the kitchen. It makes me feel so accomplished.
Jess, you seriously rock that kitchen!
Your Kitchen is so Boho. Perfect for you. Its just gorgeous.
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.
YES! A kitchen day video! More please ♥️♥️♥️
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!
Rich dark chocolate = bittersweet. Soooo good and soooo not sweet together like the grand finale fireworks display on your tongue.
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!!
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😎👍
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!
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! ❤️
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.
I loveeee your kitchen!!! the green is SO special, especially against the wood and the black and white.. beautiful!
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.
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!!! ❤💜🧡💛
I just love your vibe. You're turning in to one of my favorite RUclipsrs. 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! ✌
Thank you so much for doing a preserving video! I’m excited to see more of these down the road and I really appreciate it.
How lovely to see your new kitchen in action!!
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!
Please do more videos like this! I enjoy your Chanel so much and this had to be one of my favorites! 💕🥕🥒🥬🧅
Definitely a busy day for all of us! Kitchen counters full, gardens pumping out tons, and Mason jars in water. Best life to live! 😀
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!!
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.
I am SO in love with your new kitchen! && also love that u finally made this video of how u prepare ur harvest!
Thanks for giving us all this look into how you preserve your harvest! The new kitchen looks super functional!
Happy Gardening!
Thank you!
Thanks for a look into your preservation life. Love the kitchen. Can't wait to see more.
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. 🍓🌱🍄🍉🍅🌶️☀️
Look at that lovely kitchen! ♥️
Yes!
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.
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.
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.
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 for all the cooking/preserving videos!
I live in a small condo and am saving up for some land. I try to spend a lot of time learning to cook, can, preserve and garden. They are meditative tasks indeed. I can't wait for the day I can stand over a big ol' sink canning away!!
Love this content, Jess!!! I am in my classroom right now and binge watching your canning and preservation vids. Thanks so much!