Harvest Eating Podcast-Plant Based Vegan Recipes

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The Harvest Eating podcast is devoted to sharing my love of food, family and much more. I talk about recipes, cooking methods, different dietary regimens I have tried.

Chef Keith Snow


    • Nov 19, 2021 LATEST EPISODE
    • weekly NEW EPISODES
    • 38m AVG DURATION
    • 450 EPISODES

    Listeners of Harvest Eating Podcast-Plant Based Vegan Recipes that love the show mention: survival podcast, eating podcast, keith's, snow's, love chef, thank you chef, seasonal, it's getting, cooking podcast, self sufficiency, harvesting, cooking tips, homestead, real food, cookbook, ingredients, eggs, give him a listen, grocery store, meals.



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    Latest episodes from Harvest Eating Podcast-Plant Based Vegan Recipes

    Episode 450-Snow Family Thanksgiving 2021

    Play Episode Listen Later Nov 19, 2021 26:45

    On today's show, I discuss our plans for Thanksgiving 2021. I'll talk about our menu and some basic thoughts on my favorite food holiday. Here is a video on making cranberry sauce See this search for a bunch of recipes/videos etc. Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 449-Egg Recipe Ideas, Tennessee Trip Update

    Play Episode Listen Later Nov 12, 2021 45:38

    Today I want to speak about all the ways you can use eggs. In tough times eggs can save your life…I meant it! Eggs are an excellent protein and fat source that just about anyone can produce. Chickens and ducks do not need vast acreages, just a backyard and a few basic items like feeders, water source, coop, etc. nothing beyond the reach of most able-bodied, motivated people. Eggs are one of the most versatile protein sources and can be used any time of day for stand-alone dishes or as an addition to many other dishes like meatballs, meatloaf, stir fry, myriad baked goods, etc, etc. On a homestead, eggs are probably the first thing to focus on as birds can be used to help process many other “waste” items like kitchen scraps, weeds, and trimmings of bushes, grains, and of course insect reduction. Ducks and chickens are excellent at eating ticks, flies, worms, slugs, grasshoppers, caterpillars, and many other insect pests. Ducks and chickens also provide excellent fertilizer for free! Some permaculture practitioners use them to fertilize all kinds of things like trees, bushes, grassland, pasture, gardens, etc. Here are a few great videos to illustrate this: Feeding chickens cheap Permaculture chicken systems Gardening with livestock Visit Harvest Eating To see more regarding this episode. Join Food Storage FEast for $79-use coupon code: stuffing to save $70 I hope you all eat more eggs and more importantly, raise your own animals. Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 448-Taking Your Questions

    Play Episode Listen Later Nov 4, 2021 41:07

    Today I will answer some questions that were sent in by listeners. You can send questions by emailing the show at harvesteating@protonmail.com Today I will talk about the following: Suggested ways to use greens such as kale A great recipe for pork green chili featuring NM Hatch green chilis. Grid Down tools for cooking/kitchen Here are a few links to check out: Honda generators review/operations Butane stoves Kratky method of hydroponics Resources for this episode: This Episode's Show Notes Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating    

    Episode 447-Making Condiments At Home

    Play Episode Listen Later Oct 29, 2021 30:04

    Today I spoke about making various condiments at home. With the food shortages and supply chain breaking, certain items are not available and may be spotty in the future. Why not learn to make these items at home yourself and be free of the supermarket? Here are items I make at home: mustard (Dijon, yellow, whole grain) hot sauces (cayenne pepper, chipotle, green chili, etc.) mayonnaise sweet chili sauce pasta sauces dressings-vinaigrettes, ranch-yuk!, blue cheese, parmesan peppercorn, French, etc. horseradish cream teriyaki pickle relish different kinds of ketchup Visit this page on Harvest Eating for a bunch of videos Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    french dijon condiments harvest eating
    Episode 446-Assorted Things I'm Making, Musings on My Future

    Play Episode Listen Later Oct 22, 2021 42:38

    On today's show, I discuss just a few things I have been cooking up in my home kitchen. The pie and English muffins are notable and delicious! Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 445-Stock Your Home Pantry To Avoid Food Shortages and Inflation

    Play Episode Listen Later Oct 16, 2021 45:37

    In today's show, I delve into creating a deep pantry at home. Essentially insulating you from many issues that are coming to our lives; food shortages, food inflation, shortages of just about everything. This is an excerpt from a long article/tutorial from Food Storage Feast that discusses creating a deep pantry. So why all this emphasis on the home pantry? As you will see and read, the well-stocked home pantry is one of the easiest and least painful of all investments. It does not require brokers, investment accounts, bank transfers, downside risk, tax consequences or the loss of use of your capital.  If you look at the average American home pantry you will see a small closet in the kitchen with some white wire shelves with roughly 10 sq feet of shelf space. Hardly enough to store a week of food. This set-up is found in the majority of homes. how did this happen? What happened to the large walk-in pantries that our grandparents had? How did we slowly give away our ability to cook and eat for long periods from our home pantry to corporate take out, dine in and fast food? As outlined earlier in this course the rise of "just in time delivery" and modern high-tech logistics with barcodes, predictive stock levels, and sales tracking etc. has transformed our homes over time to become very un-prepared, dependent boxes.  In most supermarkets, the computer knows how many SKU's are in the store at any time and even orders more items automatically when a certain “par level” is reached. Behind the scenes, there are forklifts, conveyor belts, pallets, trucks, trains, DSD (direct store delivery) drivers all working 24/7/365 to keep the stores stocked using “just in time” delivery. Gone are the days when the store had a large “stock room” where it pulled inventory to keep the store stocked and received weekly shipments. The above provides a better understanding of how our supermarkets work and how inextricably connected we are to the supply chains that are now in the news constantly. We can use this complexity and choice we all have to our advantage by slowly, little by little, building storage and systems into our households to prevent or lessen the effect on crumbling supply chains. Fuckerberg: https://thefederalist.com/2021/10/14/zuckerbucks-101-how-a-media-mogul-took-over-the-2020-election-and-why-gop-leaders-must-never-let-it-happen-again/ Supply chain Video https://youtu.be/a45gA1tdtmA Highly Effective https://www.bitchute.com/video/MVhoSjqrnQKH/ While these supply chain systems are important, more important is our ability to find food locally and better yet, grow or raise it ourselves. Gardening, row crops, animal husbandry, permaculture, etc. are all good practices to consider implementing into your plan. More on those in the future….. Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 444-Making Dope Cocktail Snacks At Home

    Play Episode Listen Later Oct 8, 2021 30:43

    On today's show, I talk about making some simple cocktail snacks you can bring to a party or just nosh on at home. These are pretty basic but most people buy these….we need to collectively STOP buying stuff and START making stuff ourselves. Yes, I'm preaching to you…deal with it! It's simple people…buy good olives, packed in water, and marinate them up…I buy canned CA green olives packed in water for about $2.69 per can…then season them up crazy good….people FLIP for these. I use the following: Fermented chilis, garlic, and onion Extra virgin olive oil NO SOYBEAN, NO CANOLA, NO VEGETABLE oils…c'mon man… CA garlic powder and onion powder Chili flakes Kosher salt Red wine vinegar Italian seasoning That's it…you probably have this stuff in your pantry….these olive rock…they are nutritious and rather sexy if I say so myself! As far as the onion dip…I do this…. 1/2 cup Daisy sour cream 1/4 tsp Worcestershire sauce (damn I never spell that right…spell check to the rescue!) 1 tsp onion powder 1/4 tsp garlic powder two pinches kosher salt black pepper minced chives if you got em! Mix it up…adjust seasoning and crush that dip with kettle chips! For the hummus….heck…I am almost done with a stiff screwdriver(it's late Friday afternoon!)…just listen and work thru it, they're not hard to make! Resources for this episode: #FJB Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 443-Inexpensive Meals That Stretch Your Food Budget

    Play Episode Listen Later Oct 6, 2021 61:07

    Today I will be trying to inspire you to create simple family-style meals using inexpensive proteins and starches. With food prices on the rise, many families need some inspiration to keep things interesting, tasty and not break the bank. Today I will focus on the following foods to use as a starting point: Ground Beef Chicken Thighs Rotisserie Chicken Black Beans Rice I won't go into super detail on each recipe idea rather just go over some of the basics and ways to switch them up to make simple meals your family loves. Here are some of the ideas I'll speak about: meatballs, meatloaf, taco salad/Burritos, stuffed peppers, stuffed cabbage with tomatoes over rice Thai chicken over rice, butter chicken, skewers with peppers, onions, grilled over rice Chicken salad, chicken caser salad, chicken noodle soup, use carcass to make stock Black beans and rice, black bean, roasted squash, cheese burritos, taco bowl, rice beans, ground beef, avocado, cheese, tomato, black bean chili, black bean burgers Green rice, chicken and rice soup, fried rice-add just about anything to stretch, rice pudding, risotto, Arroz con pollo I make many of these dishes each month and we thoroughly enjoy them and they save us money on grocery bills and most importantly-they keep us out of restaurants. Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 442-Growing & Cooking Winter Squash

    Play Episode Listen Later Sep 27, 2021 52:10

    On today's show I will discuss winter squash, the wonderful “fruit” that if grown and cured properly can last many, many months in storage making winter squash some of the most beneficial crops to grow on your homestead, farm, or home garden. I have limited experience growing winter squash but hope I can learn to get a bountiful harvest in the years to come. Resources: Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Arroz Con Pollo-Rice With Chicken-Episode 441

    Play Episode Listen Later Sep 17, 2021 29:08

    Today I am speaking about another great one-pot meal, arroz con pollo. In Latin America, this is a staple dish that is as common as spaghetti and meatballs stateside! Most Latin cooks will put their own twist on this dish but you can be sure it will contain some similarities; one being the use of soffrito, a simple seasoning mix of onion, garlic, cumin, peppers, cilantro that is found commonly in the refrigerators in the kitchens of Latin cooks. The best chicken for this is bone-in skin on, thighs, wings, and drumsticks. The recipe is simple and takes about 30 minutes to get the whole thing in the oven. You will need a few ingredients you may not have, one being Goya Saizon….a packet seasoning mix that brings much flavor and color. If I left it out I'd get some serious hate mail, so I am using it! You can find it on Amazon, see the link above, or in most grocery stores in the International section where Goya products are found. I love adding pimento-stuffed green olives that I slice and toss in this dish, they bring a nice briney flavor that adds another dimension and helps to cut the heaviness of this dish. Peas are usually added at the end but I forgot to add them! The recipe is below-! Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 440-Summer Corn Chowder

    Play Episode Listen Later Sep 9, 2021 15:28

    Each year in late summer I usually make corn chowder. Some years I make it thick, some years I make it smooth, this year I made it using some chile peppers and bacon. This soup is best with fresh corn and I always use NON-GMO sweet corn. You can use canned corn but it will be slightly less flavorful. By all means, if you‘re reading this in January, just used canned corn…not a problem. In this version, I used some Jalapeno and poblano peppers, which really added a nice “grassy” flavor plus a tiny bit of heat. I like to garnish with Cotija cheese and cilantro.

    Cape Cod Trip Update-439

    Play Episode Listen Later Sep 9, 2021 27:58

    So here is episode #439 that I had chosen not to post but I have heard from many of you saying you want the personal update on the Cape Cod trip...so, here it is. After the update this is the same episode as the 439 meatball episode that proceeds this one...so, you only need to listen to this if you want to hear about Cape Cod.  

    In today's episode, I discuss my recipe for Sicilian-style meatballs. Rally delicious, simple to make a great alternative to boring “regular” meatballs.

    Play Episode Listen Later Aug 31, 2021 22:51

    In today's show, I talk about my Sicilian Style Meatballs which are a great alternative to boring “regular” meatballs. You can find the recipe here. Resources for today's show: Harvest Eating Blend Coffee Dura Home Food Storage Containers Buy on Amazon-not an affiliate link. Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating  

    438-Tartine, Open-Faced Sandwiches

    Play Episode Listen Later Aug 3, 2021 30:01

    Today I am speaking about the Tartine, a simple European sandwich that is open-faced. You can make these with so many ingredients which makes them very versatile. The key here is using terrific bread; I suggest sourdough or seeded dark rye sourdough I've eaten these with simple toppings like cured salmon with cream cheese and dill, salami and cheese, drained ricotta with radishes, etc. Show Website: https://www.harvesteating.com/podcast-1/2021/8/3/episode-438-tartine-open-faced-sandwiches Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 437-Canning & Fermentation To Store Food, Making Pickles

    Play Episode Listen Later Jul 20, 2021 39:41

    In today's show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method. I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients. Also included below is a basic sour pickle recipe, see recipe on Harvest Eating website. I have been practicing many types of preservation since 2004, these include: water bath canning pressure canning dehydrating freeze-drying fermentation cheesemaking & yogurt making cultured dairy (creme fraiche, clabber, butter, marscapone, etc.) Through these trials I've made many great things, and some not-so-great things. But in the end, my ability to preserve foods for later consumption or simply to improve their taste, texture, or nutritional content has grown substantially. I find these home-ec projects to be very fun & rewarding. My hope is this episode gets you interested in diving deeper into this subject. Ohio Stoneware Links mentioned in this episode: Pickle Meister Fermenting Jar Sandor Katz Books-HIGHLY RECOMMEND Ohio Stoneware awesome fermentations crocks & bowls too Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 436 Creating Your Own Decentralized Food system, Shrimp Burgers

    Play Episode Listen Later Jul 8, 2021 55:52


    Recipe for shrimp burgers at bottom of this page! On today's show, I discuss creating your own food system that is free from corporate control and systems that we attempting to control our entire food system. Consider this: the US beef supply is 85% controlled by 4 companies and these companies are openly advocating for non-meat foods, fake meat, and the end of factory farming. At the outset, this sounds promising as CAFO systems (concentrated animal feeding operations) are not beneficial for the environment, the animals, the workers, and in most cases, the neighborhoods they exist in. I have visited the northern Colorado town of Loveland and Ft. Collins many times in the last 20 years and depending on the wind direction the stench from Greely can be smelled over 25 miles away. That stench is from the JBS slaughterhouse facility in Greely. Trust me, CAFOs and industrial slaughterhouses are disgusting places no matter the protein, beef, chicken, pork, lamb, etc. I have advocated for direct farm purchasing since 2004 in an attempt to help people eat higher quality protein and to protect the family farm. These CAFOs suck, but they supply the vast majority of the protein we eat. Inflation is just transitory according to the Fed. However, we can do something about it and I recommend we start to decentralize ourselves from these systems NOW. I addition to the ridiculous prices I am seeing for this low-quality CAFO protein these companies are advocating for fake meat and ending the animal ag system. These fake meats are not good. As a reformed vegan, I tasted many of them in my desperate search for the protein my body craved during the 5 months I was vegan. These “foods” are nothing but science projects with a ton of nasty ingredients like stabilizers, fillers, additives, GMOs, and other fake stuff. Even the ex-CEO of Whole Foods John Macke advised NOT eating these foods, said we are better off with beef than this fake meat. I think he is dead wrong about fake meat benefiting the environment as the core ingredients are GMO. The vegan community holds these new companies up as the saviors of the world but I see them as repugnant profiteers and corrupt actors. Basically, anything Bill Gates invests in I want no part of, except farmland, that is good, but the fact that he owns it is bad IMO. This creep is invested in just about every fake protein company that exists, as well as all spike-protein injection companies and he owns many shares of GMO seed companies. But he trusts the science and wants to save our over-heating planet so it's all good! Here are a few things I suggest we all start doing now to secure our own food supply and build the systems we need to stay free of this corporate takeover. I believe these are all import, do whatever you can from this list ASAP. Start storing food as much as you can afford and learn to cook with it. Join a CSA or protein subscription service. Delay frivolous purchases (you don't need a bass boat) and invest money into food-producing equipment like canning, drying, or anything that can help produce food. Plant perennial trees and bushes-NOW! Plant an annual garden-NOW! Purchase and save heirloom open-pollinated seeds. Consider turning part of your yard into a food forest. Learn about permaculture today! Keep ducks & chickens and, or find people that keep these birds to secure local eggs. Find local protein and other food sources by visiting your local tail-gate or farmers' markets. and making connections. Many protein sources are right under your nose. Find local dairies and if legal buy direct. Buy farmland and become a farmer! Some links mentioned in the show: The Great Food Reset The creepy World Economic Forum on fake foods. Hot Planet? Why So Much Effort To Suppress Record Cold Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating   PRINT Shrimp Burgers Author: Keith Snow INGREDIENTS 10 ounces fresh shrimp 7 ounces minced, 3 ounces roughly chopped 2 green onions chopped 1/4 cup minced red bell pepper 1/2 tsp garlic powder 1 tsp toasted and ground fennel seed 1 egg white 2 tbs corn starch 1 tsp lemon zest juice of half lemon 1/4 cup fine organic cornmeal 1 tsp kosher salt 20 twists black pepper pinch cayenne pepper INSTRUCTIONS Pulse 7 oz shrimp in processor, then add chopped shrimp, pulse twice In a work, bowl add shrimp plus the rest of the ingredients heat nonstick skillet over medium-high heat, add a large spoonful of shrimp mixture, pat into a burger shape Cook until starts to brown on side one, then flip, cook for two more minutes. Serve on toasted onion rolls with sliced tomatoes and red pepper mayo..of course, I use      


    Episode 435-The Drought Of Our Lifetime, Food Shortages, Rice Pudding

    Play Episode Listen Later Jul 3, 2021 41:09

    On today's show, I discuss the western drought situation and bring some up-close and personal experience to this as I live in one of the hardest-hit areas in the west, Utah. NOTE:  The powers that be will use this drought to pound the table on carbon emissions and “climate change“ a natural cycle, as a means to an end. That end is eliminating fossil fuels, promoting electric cars, and stopping animal agriculture and traditional family farming. So, while we have a drought, be mindful it fits their climate change narritive so they will make lots of news about it. I want you to be informed! We are experiencing a serious drought out here in the west, the last two winters had very low snowpack in most areas so there was little to no spring runoff or melt. In the west, we rely on snowpack to fill our reservoirs, not rainfall. In my town we average about 9 inches of rainfall per year, so far in 2021, we're under 3 inches according to most estimates. Basically, it never rains yet we irrigate golf courses, yards, parks, splash pads- all with meltwater. Currently as of June 1 st 2021 we are slightly behind our usual average in my local area, but others are not as fortunate. Lake Powell and Lake Mead are extremely low at around 31-34%. Those two water sources serve millions downstream, in AZ, CA, and NV. So their low level is a bad situation. Southwest Utah has 4 reservoirs that strategically supply water to Washington Cty so we don't rely on the Colorado river (as far as I know) to supply our water. Over in CA, they are restricting water to farmers and I fear that will get much worse which results in less food being produced; fruits, vegetables, nuts, olives, grains, beef, chicken, pork as all require lots of water to produce. Only time will tell how bad it gets. On a brighter note, rice pudding is today's featured recipe idea. I will be updating this post soon with photos. Here are some links to check out: 2021 could be one of the driest years in a millennium, and there's no relief in sight https://www.youtube.com/watch?v=-qDYi9HfQkI What about us? Ute Tribe asks as Utah moves to protect its share of the Colorado River. https://www.sltrib.com/news/environment/2021/03/05/what-about-us-ute-tribe/ This is a great example of a company that is growing lots of food responsibly, but not in CA, this model would be in every state and we'd be a lot more secure as t grocery store shelves remaining fill.https://www.muccifarms.com/our-farms/why-greenhouse-grown/ Crumbling Chinese Buildings: https://www.youtube.com/watch?v=XopSDJq6w8E&t=303s Why Is Everything In China Falling Apart? https://www.youtube.com/watch?v=o9eXi3RL8q4 More Chinese Falling Infrastructure https://www.youtube.com/watch?v=8zplHlJDs1U Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 435-The Drought Of Our Lifetime, Food Shortages, Rice Pudding

    Play Episode Listen Later Jul 1, 2021 41:09

    On today's show, I discuss the western drought situation and bring some up-close and personal experience to this as I live in one of the hardest-hit areas in the west, Utah. NOTE:  The powers that be will use this drought to pound the table on carbon emissions and “climate change“ a natural cycle, as a means to an end. That end is eliminating fossil fuels, promoting electric cars, and stopping animal agriculture and traditional family farming-and much more. So, while we have a drought, be mindful it fits their climate change agenda so they will make lots of news about it. I want you to be informed! We are experiencing a serious drought out here in the west, the last two winters had very low snowpack in most areas so there was little to no spring runoff or melt. In the west, we rely on snowpack to fill our reservoirs, not rainfall. In my town we average about 9 inches of rainfall per year, so far in 2021, we're under 3 inches according to most estimates. Basically, it never rains yet we irrigate golf courses, yards, parks, splash pads- all with meltwater. Currently as of June 1 st 2021 we are slightly behind our usual average in my local area, but others are not as fortunate. Lake Powell and Lake Mead are extremely low at around 31-34%. Those two water sources serve millions downstream, in AZ, CA, and NV. So their low level is a bad situation. Southwest Utah has 4 reservoirs that strategically supply water to Washington Cty so we don't rely on the Colorado river (as far as I know) to supply our water. Over in CA, they are restricting water to farmers and I fear that will get much worse which results in less food being produced; fruits, vegetables, nuts, olives, grains, beef, chicken, pork as all require lots of water to produce. Only time will tell how bad it gets. On a brighter note, rice pudding is today's featured recipe idea. I will be updating this post soon with photos. Here are some links to check out: 2021 could be one of the driest years in a millennium, and there's no relief in sight https://www.youtube.com/watch?v=-qDYi9HfQkI What about us? Ute Tribe asks as Utah moves to protect its share of the Colorado River. https://www.sltrib.com/news/environment/2021/03/05/what-about-us-ute-tribe/ This is a great example of a company that is growing lots of food responsibly, but not in CA, this model should be in every state and we'd be a lot more secure and keep grocery store shelves remaining full. In the meantime, START GROWING FOOD, storing food, and cooking with it. https://www.muccifarms.com/our-farms/why-greenhouse-grown/ Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 434-Don't Get Caught W your Panty Down, Cheap flavorful & Filling Meals, Arroz Congri

    Play Episode Listen Later Jun 22, 2021 27:43

    In this episode, I will be talking about stretching your meals to feed more people using inexpensive ingredients and some protein to make healthy tasty meals. We practice this often at the Snow house especially this summer when we have an extra kid staying with us. My calculations show it's possible to feed 6-8 people a very nice meal for under $5 per person, try that at a restaurant! Today's dish comes from the Cuban culture, Cuban rice n Beans, it's served at every Cuban restaurant and is a staple of many Latin diets. It's simple to prepare with humble ingredients and can be on the table in 30 minutes flat. It will also feed a small army! In many Latin homes the veg component is fortified with soffrito; a mixture of onions, garlic, oregano, tomato, and Sazon a seasoning by Goya you can find in just about every market. This soffrito mixture is as varied as Latin culture itself, no two cooks use the same soffrito.     Resources for this episode: Food Storage Feast Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Mewe Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

    Episode 433-Harvest Eating Podcast-Food inflation is here, Are you Prepared, Making cherry clafoutis

    Play Episode Listen Later Jun 11, 2021 55:05

    Inflation is not a word most Americans are used to hearing on a daily basis. I've been talking about it on this site and on my podcast for a long time because I knew the laws of economics could not be stifled forever and with a dovish Fed, it would arrive sooner or later. Well, it's here now and people who have been in the dark are finally understanding what this word means to them-less money! Recently, I paid $14.33 for a package of three chicken breasts at my local store. Granted this is the nicest of the local stores but c'mon…..$14 bucks for a couple of factory-farmed chicken breasts? Seriously? What a joke. When Biden says he will only “tax the wealthy” to pay for his big-government garbage what he does not tell you is that inflation is a tax on the lower to middle-income Americans, basically theft. Everything costs more and for people who live paycheck-paycheck (over 40% of people), this is a major drag. I suggest you see this article written by my friend Michael Synder for more data. Being prepared can help insulate you from this inflationary spiral we're heading into. Buying food items that are shelf-stable in today's dollars is a great way to help insulate your family finances from this epidemic. I talk a lot about this in my Food Storage Feast Course and also demonstrate how to save money with lower-cost stored food. Quality meals are easily made with the proper know-how. I suggest firstly buying protein, fats, and meat as these items are already getting expensive. 6 cans of tuna at Costco is over $14! We are currently buying tinned roast beef, ham, tuna, chicken, butter, bacon, evaporated milk, coconut milk, etc. these items store a long time and can be quickly added to other items like beans, rice, corn, etc. to make healthy, tasty and filling meals, did I mention cheap? This is why I am so keen on Food Storage Feast and think everyone reading this should have access. To that end, I am designing different payment options including a “pay what you want” option for those who can only afford a little bit. I do this for a living but I am more interested in helping others than simply being a profiteer, so I will allow anyone to have access to this course. If you are in a tight spot just email me and let me know you'd like access and it's a done deal! Now let's talk food……. Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. It's just plain easy and delicious in my book. Resources for this episode: Recipe For Clafoutis Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Mewe Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast

    Episode 432-Harvest Eating Podcast-Personal Update, Business Update, Recipe ForMigas

    Play Episode Listen Later May 24, 2021 46:59

    On today’s show, I give a basic update on my life, what I have been doing for the last 2 years, and then discuss my current plans for the future of Harvest Eating and our products, website, etc. I discuss..... Harvest Eating Spices Thoughtful Harvest Vegan Parmesan Cheeses Thoughtful Harvest Premium Pasta Sauces. Food Storage Feast Towards the end, I will provide the basic road map for Migas, one of my absolute favorite breakfast or brunch dishes. Directly translated from Spanish, the word “Migas” means ‘crumbs’. And in the culinary world, “Migas” can mean many different things. For me, Migas is the perfect breakfast, Tex-Mex inspired, easy, filling, and best of all; very satisfying. You start with some fat in a skillet and saute minced white onions, then add salsa (I like spicy hatch chile salsa from El Pinto), and/or minced peppers, beans if using, beaten eggs, crumbled tortilla chips, sharp cheddar or Jack cheese, then topped with cotija cheese, sour cream or crema and avocado. You wind up with a dish that has texture, flavor, aroma, and serious satisfaction. Resources for this episode: Harvest Eating on Instagram Harvest Eating on Mewe Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast  

    431-Elote Wedge Salad, Harvest Eating Podcast

    Play Episode Listen Later Sep 17, 2020 15:47

    A simple recipe for a delicious salad made with Mexican Street Corn or Elote which is grilled and topped with chili powder, Cojita cheese, and usually mayonnaise.  This being a salad has a cilantro crema as the dressing, super easy to make. Be sure to follow my Instagram feed at https://www.instagram.com/harvesteating/

    salad wedge elote harvest eating
    429-Pad Mee Korat- Thai Noodle Recipe

    Play Episode Listen Later Jul 30, 2020 32:18

    On this episode of Harvest Eating, I discuss a not so famous Thai noodle dish called Pad Mee Korat. It's a better version of Pad Thai IMO. This dish hails from northeastern Thailand and uses pretty basic ingredients except the fermented soybeans, which are readily available in most Asian stores. The tricky part of this is NOT burning the sugar mixture, if that happens start over!  This dish is sweet, spicy, and has amazing minced pork, bean sprouts, garlic chives, shallots, and garlic too! Pretty much a symphony of flavors and textures, such a great dish! I will be posting a recipe at Harvest Eating soon!

    428-Chicken Bone Broth-Leek Soup, Chicken Salad Etc.

    Play Episode Listen Later Jun 23, 2020 20:01

    In today's episode, I walk you through a basic bone broth that will yield some delicious soup and extra meat that can be used in many ways. As always, try to use a pasture-raised chicken if possible. The flavor of this broth, especially with the garlic in it, is incredible. This can be strained and used to sip on like a drink for anyone on the GAPS diet. It can be used to make just about any soup and in this case, I describe a simple leek soup. You can learn more about soups by visiting Harvest Eating.

    427-Rugbrod-Sourdough Seeded rye

    Play Episode Listen Later May 3, 2020 25:33

    In this episode, I discuss Rugbrod, a famous Danish sourdough rye bread that is loaded with cracked wheat, rye, sunflower seeds, flax seeds etc. I have made this many times and it's a very delicious, hearty bread perfect for toast with many toppings like cream cheese and jam, cucumbers and cheese, peanut butter, almond butter, chicken, or tuna salad. The sky is the limit. this bread is simple to make assuming you have a strong active sourdough starter to use. Check out the recipe over at Harvest Eating  

    danish sourdough seeded harvest eating
    426-Making Sourdough Bread

    Play Episode Listen Later Apr 10, 2020 46:03

    *** Recorded 4/10/2020-I said 3/10...duh On today's show, I will do my best to walk you through a basic sourdough bread recipe. I discuss making bread using a banetton and also in a Pullman loaf or similar pan. It's s simple recipe and method but certainly challenging to describe in audio format I do my best, however. You can find the episode notes and plenty of photos and links at Harvest Eating Instagram Food Storage Feast Facebook  

    425-Making Sourdough Starter & Sourdough Pancakes

    Play Episode Listen Later Apr 7, 2020 38:38

    In this episode of Harvest Eating, I will walk you through a quick sourdough starter recipe and technique. I will also discuss making simple whole wheat fermented sourdough pancakes which are to die for! Be sure to visit Harvest Eating to find the recipes for these and hundreds of other recipes.    

    424-Roasted Carrots w Sesame, ORange & Honey

    Play Episode Listen Later Mar 18, 2019 27:35

    Here is a quick episode about a simple dish that is still perfect for this time of year as I record in March 2019. It's simple and easy to prepare and vegan for those following that lifestyle.   Enjoy...more shows coming soon!!   Keith

    423 Asian Salad

    Play Episode Listen Later Feb 15, 2019 12:45

    Today I share some personal updates and discuss a wonderful Asian style salad I've been enjoying recently.   Please be sure to visit Harvest Eating for much more.

    asian salad harvest eating
    422-Migas, A Rustic Mexican Breakfast Dish

    Play Episode Listen Later Jan 14, 2019 34:05

    Today I am discussing Migas, a very rustic dish that Mexican's enjoy with day-old tortillas, eggs, chilis, onion and usually cheese. I find this to be one of my favorite breakfast dishes to splurge on once per month. Not exactly lo-carb! However, extremely satisfying. I love it with Cotija cheese. Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. This cheese is very flavorful and adds that finishing touch to the dish. Be sure to check out Harvest Eating's Store to get some spices

    421-Popovers & Lard Roasted Potatoes

    Play Episode Listen Later Dec 19, 2018 22:54

    On the last show of 2018 (maybe forever?) I walk you quickly through making simple popovers & Omi's lard roasted potatoes both of which are terrific with meat dishes for Christmas. I hope everybody has a blessed Christmas season and a wonderful new year.  thank you for the support in 2018...! Chef Keith Snow

    420-Thoughts On Christmas Dinner 2018

    Play Episode Listen Later Dec 13, 2018 41:16

    Today I thought I would just chat about our plans for Christmas Dinner 2018 and what I think we should prepare. Yes, of course, the production and planning for this holiday meal will rest on my shoulders. I greatly appreciate and enjoy this task, however. Instead of the standard prime rib we're thinking (no decision has been made yet) of having a fillet of beef with all the trimmings this year. So I'm discussing this today in hopes that it might help you with your planning.  

    419-Eating Probiotic Rich Foods

    Play Episode Listen Later Dec 6, 2018 43:22

    Today I am talking about the need for probiotics in the form of food. Real Food. Eating items like sauerkraut, kimchi, yogurt, miso, natto, kombucha, kvass, kefir, raw milk cheese, sour pickles etc. These foods are rich with beneficial bacteria that helps your immune system function well. There is plenty of research and writing on the topic of the microbiome. Gut health and beneficial bacteria is being studied the world over. you will see major pharma companies coming out with super bacteria that is prescription only as they do not want to "miss the boat" on this important topic. You will be reading and hearing much more about the microbiome as the research continues to come out, trust me, this is not a fad. And the only thing you need to do is start consuming the items on the list above, you don't need expensive pills! Support the show by becoming a Harvest Eating Foodie!

    418-Affordable Keto-?

    Play Episode Listen Later Dec 3, 2018 40:26

    Today I talk about the Keto diet being affordable or not. Many keto practitioners say it's affordable while many new devotees say it's not. Hmmm. I say it can be, but you must be realistic about the choices you make. Avoiding the pricier cuts or beef can really help bring the costs down. Using butter, cream and avocados to help provide needed fats and calories is also a great tool to cut the costs associated with keto diets and low carb in general. We'll talk about a wide-ranging array of topics and even about my dog who decided to go ballistic while  I am recording. Be sure to check out the Harvest Eating spices and get them while you can. No more inventory will be purchased for several months, what's in inventory will be gone soon.    

    keto affordable hmmm harvest eating
    417-Simple Apple Cake

    Play Episode Listen Later Nov 19, 2018 26:54

    Need a simple dessert to bring to a party or for invited guests? This apple cake is perfect! Very few ingredients, simple techniques and common equipment all combine to make this a wonderful addition to your baking regimen. Perfect when apples come in season, especially for those who are fortunate enough to have trees. Takes only 15-20 minute to get this entire cake ready to go into the oven. Bake for 50 minutes to 1-hour and you're ready to go. Gild the lily by glazing the top with apricot jam and butter warmed int eh microwave for that shiny finish. Enjoy this show? Consider supporting it by becoming a Harvest Eating Foodie

    416-Jewish Style Beef Brisket

    Play Episode Listen Later Nov 14, 2018 26:24

    Today we are talking about beef brisket, one of the underdogs of the beef world. Sure, it's popular around Passover and in Texas at BBQ joints and in NYC for pastrami and corned beef, but aside from that.. somewhat unpopular. Brisket is a wonderful cut, juicy, beefy and very flavorful is cooked properly. If in Texas you must visit hill country and try the bbq...legendary! Today we're talking Passover brisket, cooked slowly with cabbage, onions, tomato, and seasonings. Nothing short of amazing IMO I really like the fennel seed in this, it provides that "what is that flavor?" element. If you buy a full packer brisket you will start with 8-12 lbs of meat and wind up with about 30% less due to cooking. Be sure to check out Farm Foods Market, you can get amazing grass-fed beef from select CA family farms shipped right to your door free. Save 10% on first order by using coupon code:  harvest Are you a Harvest Eating Foodie? Learn more at Harvest Eating

    415-Mom's Sausage Apple Stuffing-SPECIAL ANNOUNCEMENT

    Play Episode Listen Later Nov 12, 2018 28:00

    Today I discuss a dish that I grew up eating at holiday time; Mom's Sausage Apple Stuffing! This is a terrific recipe, it's super easy to make and does not require any special ingredients aside from sweet Italian sausage. The combination of those flavorful sausages, apples, and sage end up creating a wonderful stuffing. IMO much better than a boxed stuffing mix!  The fennel in real Italian sausage and the sage play off the sweetness of the apple and overall moistness of the stuffing to create something that is not just a plate filler, but something to behold. To support this show become a Harvest Eating Foodie Moms Sausage Apple Stuffing   8 tbs butter 1 onion, chopped 3 stalks celery, chopped 1/2 green bell pepper, chopped 3-4 SweItalianian sausages, casings removed 3 medium tart apples, like Granny Smith, cored 2 cups turkey or chicken stock(or more...it's your stuffing) 1 about 8 cups of good bread, cut into 1/2 cubes, toasted 2 tsp rubbed sage 1-2 sage leaves, minced   Season with salt and pepper   Melt butter in large pot, add vegetables, cook 10 minutes or until cooked through Add sausage, cook stirring often until well browned, add apples. Cook apples 5-10 minutes. Add the rest of the ingredients, stir well, adjust seasoning Place in a preheated 350-degree oven for 25 minutes.

    414-Keto Coffee Cake

    Play Episode Listen Later Nov 10, 2018 25:08

    On today's show, I discuss making a simple keto coffee cake. Basic ingredients and simple to make. It's moist, flavorful and not too sweet, plus Lakanto sweetener does not jump-start the blood sugar. You can learn more about Lakanto here. I choose the blanched almond meal for this but those with nut allergies can use coconut flour...although that is not my favorite taste or texture as coconut flour can be "grainy" Be sure to visit Harvest Eating to get the recipe and be sure to check out our Harvest Eating Foodie Memberships to learn about the awesome benefits you get by supporting this show.

    413-turkey Stock-Turkey Gravy

    Play Episode Listen Later Nov 8, 2018 39:33

    On today's show, I walk you through the proper way to make a rich and flavorful stock, then a wonderful turkey gravy. With the big Thanksgiving Holiday coming soon, I want you to have the best possible gravy, making it yourself using these methods will ensure you'll be a rockstart in the ktichen and in the dining room! The secret to making stock is using a combination of roasted turkey and chicken, particularly the fatty wings. Also, a basic mirepoix or trinity is needed. If you enjoy and listen to this show, please consider supporting it by becoming a Harvest Eating Foodie, our new membership program that provides excellent benefits for supporting the show, website etc.

    412-Pate Choux Cheese Puffs

    Play Episode Listen Later Nov 7, 2018 23:50

    Today I dive into Pate Choux...the old-school French pastry dough that can be made into both savory and sweet treats. It's simple to make with very common ingredients and takes only minutes to prepare. You can make wonderful little goodies with pate choux like gougeres which are cheese puffs, add some diced salami and WOW. The pate choux dough is also great for profiteroles or cream puffs. Be sure to visit Harvest Eating to learn more. While there check out our Harvest Eating Foodie Memberships.

    french pate choux cheese puffs harvest eating
    411-Simple Dinner Rolls

    Play Episode Listen Later Nov 5, 2018 24:00

    On today's show, I share a simple dinner roll recipe. Having dinner rolls with a meal is an amazing treat. These rolls are so simple anybody can make these without special equipment. A simple bowl and spoon will do it. Here is the Recipe: -5 c sifted bread flour -1 tsp  regular yeast -2 c warm water (under 110 degrees) -1/2 c whole milk -2 tsp salt Mix flour and yeast in a bowl, add warm water an milk, mix briefly, cover and let sit 30 minutes to 1 hour. Add salt and mix well until well combined. Let sit 3 hours minimum up to 5 hours. Shape rolls into balls, the recipe should make, 12-16 rolls. Bake in preheated 400-degree oven 25-30 minutes. I wanted to encourage you to support the show. Harvest Eating is supported by listeners, without you contributing, I cannot continue to do this. Thanks to all the supporting listeners through the years, your support is very meaningful! Check out Harvest Eating and learn more about our Foodie memberships and the benefits you get with each membership. You can support the show and website for $5.99 per month.  

    410-Sustainability-How We Conserve

    Play Episode Listen Later Nov 3, 2018 50:31

    Today's episode is not focused on food or cooking rather sustainability. I use the word in my show's opener so I thought it was about time I discuss these conservation action items with you. Now we're not Green Peace members but we do feel a responsibility to conserve what we have in order to be thrifty (not cheap) and do our part to protect our precious environment. Sadly, conservation and other closely related topics have become political; that's a shame because we all can do something to help conserve. I would appreciate hearing about your efforts so email me if you're inclined. Enjoy the show! If you want to help keep Harvest Eating available to you and others, consider becoming a Harvest Eating Foodie.

    409-Turkey Day Tips

    Play Episode Listen Later Oct 28, 2018 29:12

    Today I give you three ideas to help make Thanksgiving Day as enjoyable and stress-free as possible. Making sure your turkey is not overcooked, creating hot and lump-free mashed potatoes and lastly encouraging you to make ahead as much as possible. Cranberry sauce, pies, stuffing (dressing), prepare vegetables etc. Don't wait to do everything on one day!

    408-Talking Turkey

    Play Episode Listen Later Oct 25, 2018 43:50

    On today's episode, I discuss the upcoming 2018 Thanksgiving feast which is just a few weeks away. I chat turkey, and the best type to get. I also discuss myriad of sides including lard roasted potatoes, roasted sweet potatoes, slow-cooked collard greens, green peas, rustic cranberry sauce....basically, the whole meal is contemplated. I will touch on these dishes in more detail in shows upcoming.

    407-Sweet Potato Pie

    Play Episode Listen Later Oct 24, 2018 39:01

    Today I discuss a classic southern dish, Sweet Potato Pie. Most folks are familiar with good ole pumpkin pie which is great, but sweet potato pie is better in my opinion and has more style and class if I may say. What makes this pie special is the preparation of the sweet potatoes, in this case, roasting is the special trick. Roasting is a dry heat method of cooking and it produces more “caramelly” taste and texture than boiling does, which is the method most commonly used. If you’ve had sweet potato pie there is a good chance (like 80%) that the potatoes were precooked in cans, just like pumpkin. Sadly, this makes mush out of the sweet potatoes and does nothing to enhance them. My method of roasting enhances the taste, texture and sweet flavor naturally present in sweet potatoes. It’s best to find clean, unblemished potatoes to make this. Often times store-bought sweets are rather beat up. A local farm market is the best place if you have access, but alas, a great pie can easily be made using store sourced potatoes. If you can grow your own….now that would be awesome, next level! I hope this episode finds you well, hungry and ready to cook! Be sure to visit Harvest Eating to find the recipe, and possibly a video too!

    roasting sweet potato pie harvest eating
    406-The Garbage Salad-Keto Salad Recipes

    Play Episode Listen Later Oct 19, 2018 28:37

    Today's episode is dedicated to a dish I call the garbage salad. A Keto salad recipe made up of a combo of lettuces w olives, peppers, feta & provolone cheese, salami, cucumbers, roasted peppers, and a simple creamy Greek Dressing. This salad must be cold....which means cold salad bowls, serving bowls, and ingredients, no warm salad! Be sure to follow my work on these sites: Instagram Facebook Youtube

    405-Eggs For The Keto Diet

    Play Episode Listen Later Oct 18, 2018 38:49

    Today I discuss a few basic eggs recipes, Gratin of Eggs and the tortilla or frittata....both classic comfort food egg dishes.  Anyone adhering to the keto diet is usually cooking with eggs. These recipes are very eggcellent (could not resist) and filling but of course, delicious! Here is a link to the Spanish Tortilla video I did. It's a very easy and wonderful way to make use of eggs. Also, here is what typical European eggs look like....compare those to the eggs you get at your supermarket...you'll be crying too! Be sure to follow my work on these sites: Instagram Facebook Youtube

    404-Low Carb Apple Tart

    Play Episode Listen Later Oct 16, 2018 24:55

    Fall is here, my favorite time of year for cooking! As apples come into season I get very excited to share new recipes with you featuring fall ingredients. No ingredient says fall more then apples!  So today we will walk through a low cab apple tart recipe. Speaking of apples, have you seen this baked stuffed apple video I made?

    403-How To Make Blaukraut

    Play Episode Listen Later Oct 16, 2018 20:03

    In today's episode, I discuss making another German favorite Blaukraut. A simple dish of red cabbage with apples and onions this dish is perfect with any pork dish.  I made video a few years back showing the procedure. 

    402-Roast Beef

    Play Episode Listen Later Oct 11, 2018 21:26

    Today I'm sharing some basic roast beef cooking methods. Learning how to make a wonderful roast beef dinner is a great skill to have. Using the leftovers to make roast beef and swiss cheese sandwiches with horseradish cream sauce is the next level of awesomeness! Be sure to look up my Instagram feed to see photos of what I am cooking.

    401-Collard Green Gratin

    Play Episode Listen Later Oct 9, 2018 20:54

    I want to thank Carl from Hawaii for sending me the request for a collard greens recipe. This Collard Green Gratin is a wonderful way to prepare collard greens. A simple bechamel sauce with cheese (compound-mornay sauce) and nutmeg is the binder for this dish. Some toasted breadcrumbs add a crunchy texture on top. If you enjoy collard greens, this dish is for you! I would encourage other listeners to send me their questions keith@harvesteating.com

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