Yesterday evening, my husband came home loaded down with mixed greens the neighbor blessed him with on his way up the driveway.

Turnip greens. Mustard greens. And other “mixed” greens, whatever that means.

I’m not a huge fan of greens. I’d never even heard of “greens” before moving to the south! But Jerry likes them. And they are really good for you.

So, today, I’ll be putting up this big box of greens which is currently overcrowding my countertop. I’d hate to let it go to waste!

I’m a little nervous about canning them. Not sure what canned greens will taste like. But heck, I’ll give it a try! I’m also gonna try dehydrating them as well.

I found a really good article on how to preserve greens by either freezing them, canning them, or drying them: Three Ways To Preserve Greens. I figured I’d just point you their way for now, until I’ve tried it myself!

I’d love to know how you guys preserve your greens! Do canned greens taste okay? What’s your favorite way to prepare them?

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I’m the worst at overestimating how much spaghetti to make. We’ve been eating spaghetti for like three days now, and I still have leftovers! Not wanting to toss it (or eat it for another day!), I slipped it into a ziploc bag today and tossed it into the freezer.

Okay fine. I didn’t really toss it. I actually very meticulously laid it on it’s side so that it would freeze flat to make it easier to stack. Same difference.

When I’m ready for it, I’ll just let it thaw overnight in the fridge, and reheat it in the toaster oven. It’ll make a nice, quick meal one day next week when I don’t feel like cooking!

What are your favorite leftovers to freeze?

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First off, let me just say this: I love New Life On A Homestead.  I love having a place (be-it in some far off computer galaxy) that us homesteaders can unite and share in our experiences, both good and bad.  I love that we can meet friends here daily – to encourage one another in our homesteading journey.  And that’s all I have to say about that.

Onward we go to the point of this post:

There is something quite humbling about writing a blog.

Even though I can pretend like I know what I’m doing, if I’m bein’ honest with you readers, half the time I don’t have a clue.

Since I began blogging, almost a year ago, I have already changed the way I do multiple things.  For example, I have an entirely new soaked whole wheat bread recipe that I use.  Not to mention, I now grind my own flour.  Looking back on past posts, I suppose, is a good way to remember my journey.  However, it can also be quite humiliating at moments.

Like when I got you all excited about using sourdough starters to cook bread, pancakes, and cookies…

And then I forgot to feed my starter and it died faster than a pet gerbil.

Yikes.  I never told you that little fact, did I?

Today, I know I am venturing into one of these humbling moments.  And because I document our food/life/family journey every day, you all get to bear witness to it.

Lucky you!

Anyway, I do have a point.  Today, I want to talk about lacto-fermented vegetables as a method of preservation.  Because Sally Fallon can word this much better than I ever could, please read the following:

“It may seem strange to use that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines.  This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria.  Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria.  These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground.  Man needs only to learn the techniques for controlling and encouraging their proliferation to put them to his own use, just has he has learned to put certain yeasts to use in converting the sugars in grape juice to alcohol in wine.”

So here’s the run down: Lacto-fermentation uses the natural production of lactic acid to preserve vegetables and fruits (instead of the conventional methods of vinegar or sugar).  The bonus is this:  lacto-fermenation actually increases the nutritional quality of the vegetables and fruits!  Ya, baby!

When I began in lacto-fermentation, I started with the “easiest” transition vegetable – gingered carrots.  And the technique was pretty simple:  Shred the carrots and ginger, add a generous pinch of salt, squish with a meat mallet (or in my case, wooden pummel) to release the juices in the carrots.  Then, stuff into a mason jar, allowing the released carrot juices to cover them.  Leave it out on the counter for three days before moving to cold storage.

“The ancients understood the fact that important chemical changes took place during this type of fermentation.  Their name for this change was ‘alchemy’.  Like the fermentation of dairy products, preservation of vegetables and fruits by the lacto-fermentation has numerous advantages beyond those of simple preservation.  The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels.  These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances.  Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation, but also promotes the growth of healthy flora throughout the intestine.  Other alchemical by-products include hydrogen peroxide and small amounts of benzoic acid.”

We’ve since become semi-acquire to the acidic ting of lacto-fermented vegetables, and while I have yet to venture into other vegetables, I am slowing and happily learning the proper methods for preparing such treats.  I have a recipe for a fermented beet and apple chutney that I cannot wait to try!

Lactic-acid fermented vegetables and fruit chutneys are not meant to be eaten in large quantities but as condiments.  They go beautifully with meats and fish of all sorts, as well as with pulses and grains.  They are easy to prepare, and they confer health benefits that cannot be underestimated.”

Might I encourage you to venture into the unknown realm of lactic acid?

Might I encourage you to preserve some of your summer bounty in this wonderful, ancient way?

Might I have you over for dinner so that you can taste test my wonderful gingered carrots alongside a grilled steak?

Okay.  Scratch that last one.  Something tells me hubby would be very saddened if I used up all his currently-deep-frozen steaks.

But do give lacto-fermentation a try! You never know what delicious treasures you’ll find in the form of lactic acid!

Guest Post written by Shaye Elliott. “Maybe I’m a nerd, but I get a sweet satisfaction out of washing dishes, cooking from scratch, and brewing kombucha.  I know.  That means I’m a nerd.  But, none-the-less, I blog to revive the homesteading spirit inherent in all of us!  Be it nerdy or not.  I often look to the past for my inspiration – traditional & effective methods of food preparation and preservation, cloth diapering, homemade cleaners and beauty products, gardening & gleaning, home brewing, fermenting foods – you name it!  Rediscovering traditional ways of living can be very rewarding for geeks like me!  Each of us has our own unique way of building a homestead (wherever and whatever that may be) and I hope to encourage, learn from, and laugh with folks along the way.  From learning to cook a whole chicken to mixin’ up homemade deodorant and everything in between – there is such fun to be had in the home!  With husband, Stuart, and baby daughter, Georgia, I hope to further grow our homestead to a place that is overfilled with joy, fellowship, and homegrown food!”  Shaye can be found cooking and blogging over on her homestead at http://www.theelliotthomestead.blogspot.com!

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photo credit

Circa 1970s: The old metal grinder is firmly mounted to my mom’s kitchen table, the abundance of our summer garden stacked in bowls and baskets around us. As often as I could, I’d take a turn at the grinder, cranking the handle despite my stinging, watering eyes.  I watched as onions, bell peppers, and green tomatoes were pulled into the turning screw, a crunching sound coming to my ears over the noise of the squeaky handle turning. Mom hovered, sure that with every turn of the handle one of my tender young fingers might join the mix in the pot that was catching the crushed green vegetables. Clear juices, tinted green, dripped from every point of the old grinder, running down to my elbow and then to the floor where a large towel was ready to catch the overflow. The bright green pulp from the unripe remains of a bountiful harvest would be transformed into a relish with the funny name, “chow chow.”

Circa twenty-first century: As times have changed, so too have my methods.  Nowadays, an electric food processor makes quick work of the unripe tomatoes, peppers, and onions. But while I am feeling nostalgic about the days I spent hand cranking the grinder in my mom’s kitchen, I share the details with my boys. I want them to know that this is a family recipe, one that my grandmother and theirs made, salvaging the last of the fruit from the vine before winter relegated them to the compost heap. Thirty-some years later, the chow chow tastes the same and my eyes still water, though as I think back to my childhood I’m not sure if it’s the pungent ingredients or the memories that cause the tears.

###

CHOW-CHOW

12 pounds green tomatoes
8 large onions
10 green bell peppers
3 Tablespoons salt
6 hot peppers

1 quart cider vinegar

3 Tablespoons dry mustard
1 3/4 cups sugar (one and three-fourths)

In a food processor, chop tomatoes, onions, and peppers in batches, using the pulse mechanism. Stir together in a large bowl. Sprinkle with the salt and refrigerate overnight.  Drain off liquid and stir in vinegar, mustard and sugar.  Bring to a slow boil; continue boiling until tender (about 15 minutes). Pack into canning jars and refrigerate, or process according to safe canning methods.  Makes about 10 quarts.
**Adapted from the Ball Blue Book.
**For more information about safe canning, contact your local cooperative extension office.

Article by Kris Bordessa [http://krisbordessa.com/], an author and features writer, lives on an island and dislikes depending on a barge for her needs. She strives daily toward a more self-sufficient lifestyle, writing about her successes (and failures) at Attainable Sustainable [http://www.attainable-sustainable.net/]. She posts “Oh my gosh, what bug is THIS?” pictures on Facebook [http://www.facebook.com/attainablesustainable] and is grateful for all of the smart people there. (Because really, who knew there was such a thing as a pickleworm?)

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Since I got so many carrots from our garden this year, and I still have a lot in food storage, I thought I’d just play with my harvest this time around, and hopefully learn a few tricks and add some new recipes to my repertoire.

The other day, I learned how to dehydrate carrots. Dried carrots are great to add to soups and stews, and take up a lot less space than fresh or canned carrots. Plus, they can be stored for a year or so as long as they are free from moisture.

Here’s how it’s done…

First, you’ll need to wash and peel your carrots. Then remove the tops and tips. (I’ve started adding the carrot scraps to a freezer bag of chicken parts and other veggies for making stock later on, thanks to some of my readers’ advice! Nothing wasted!)

You can slice them pretty thick, but about 1/4″ in. is most recommended.

For the best outcome, you’ll want to steam blanch the chopped carrots. Steam blanching, as opposed to boiling, allows for vitamins and minerals to be preserved. Blanching also shortens the drying and rehydration time, retains the color, keeps them fresh for longer, and kills microorganisms that could induce spoilage.

Steam the carrots for about 3-4 min. They should still be fairly hard (not tender). You may choose to dip the carrots in ice water to quickly cool them. I don’t usually do this.

I’m using a Nesco dehydrator. Just fill the racks with the blanched carrots, making sure not to overlap any. You can also dry them in an oven on the lowest setting. The Ball Blue Book recommends drying at 125*F, but I just went by the “vegetables” setting on my dehydrator.

After about half a day the carrots were shriveled up, and almost brittle. Perfect.

I stored them in a mason jar, and stuck them in my pantry. I’ve read that keeping them out of sunlight will help the carrots to retain their Vitamin A.

I haven’t tried using any, but I’m anxious to see how they taste after being tossed in a soup or something. I’ve never cooked with dried carrots before, so I’ll have to let you know once I’ve tried it!

Do you dry your abundance of carrots? Anyone wanna share how you use dehydrated carrots in meals?

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Hey guys!! I’m so glad you could join me, Jill, Amy, and Megan for another fun-filled Homestead Barn Hop! It has been so inspiring visiting everyone’s homesteads and seeing what you’ve all been up to! Keep the great ideas coming!

I’ve been harvesting some of my herbs over the past couple of days, hoping to dry them for use over the winter. Mostly basil and catnip. I had to think creatively though, when it came to how and where I would dry all of those beneficial plants. I’m a bit lazy when it comes to drying herbs. I’d much rather hang them up still as leaves on stems than pluck the leaves off one-by-one to place in a dehydrator. Who’s got time for that?! But I had a LOT of stems, and I definitely didn’t want them hanging all over my house!

And then I remembered the expandable clothes line over the tub in the kids’ bathroom. Perfect! They don’t take showers in there, so it doesn’t get humid. The herbs can hang to dry, and I can pull the shower curtain closed to hide them from house guests. No more strings of herb clusters hanging all around my kitchen for weeks on end!

I thought that was a pretty great idea, if I do say so myself!

What about you? Got anything brag worthy going on at your place?? I’d love to see what you’ve been up to! Link up below and share your own homesteading adventures!

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