Podcasts about blanching

Feel like “healthy foods” have little flavor? Have you ever considered the energy your food carries and how it impacts your overall well-being? These are both a function of the quality of the ingredients and even the way you prepare your meals. Whether you consider yourself a home chef or someone who's better off leaving the kitchen to others, this episode is for youIn this episode of Salad with a Side of Fries, Jenn Trepeck sits down with Chef Whitney Aronoff, founder of High Vibration Foods, to explore how the food we choose influences our physical health and our emotional and spiritual balance. From selecting fresh, in-season ingredients to understanding the power of ancestral diets, Chef Aronoff shares her journey of holistic healing through understanding food. This conversation dives deep into the concept of high-vibration food—what it is, why it matters, and how you can incorporate it into your daily life. Jenn and Whitney discuss everything from food industry pitfalls and shopping for healthy ingredients to the benefits of soaking grains and investing in quality kitchen tools. Plus, Chef Aronoff reveals how simple changes in food preparation can enhance digestion and nutrient absorption. The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. IN THIS EPISODE: [5:24] Whitney Aronoff shares how she discovered holistic healing[9:48] Laying the foundation for high-vibration food[15:07] Understanding the food industry[23:07] How to shop for quality food[29:50] Discussion of sprouting grains and buying food out of season[31:38] Seasonal foods and investing in quality kitchen equipment[38:14] Spices and herbs and how they affect traditional food preparation[39:10] Organic vs. non-organic: it's not just about how it's grown.KEY TAKEAWAYS: Food is sustenance and energy influencing our physical, emotional, and spiritual well-being. Eating high-vibration, fresh, and in-season foods can enhance overall health and balance.Modern food processing and eating habits can contribute to health issues. Studying ancestral diets and eating warm, whole foods can heal digestive problems and improve overall well-being.Soaking grains, nuts, and certain foods before consumption can improve digestion, reduce allergens, and enhance nutrient absorption. This simple preparation step can make foods easier on the body and maximize their health benefits.Investing in high-quality kitchen equipment and fresh, organic ingredients enhances the cooking experience and improves food quality, taste, and overall health.QUOTES:         “When you eat more fresh and seasonal food, you feel lighter, you feel fresher, you need less of it because it's transferring more energy to you.” Whitney Aronoff[6:48] “I wanted to learn how my ancestors ate traditionally. Because that fueled them and allowed them to live long, healthy lives and for their offspring to prosper.” Whitney Aronoff[12:54] “Eating is a transfer of energy. What we consume impacts our physical, mental, emotional, spiritual health, like every aspect of health.” - Jenn Trepeck[32:52] “You can Google, I live [here], what fruits and vegetables are in season right now.” - Jenn Trepeck[ 34:56] ”Blanching and roasting are my go-to's when I feel like I'm making food versus cooking because cooking is a ton of pots and pans and a ton of ingredients.” - Jenn Trepeck[37:57] “I think spices are one of those ingredients similar to oil where people don't understand that it should be one ingredient; you expect it to be one ingredient, so we don't read the label.” Jenn Trepeck[43:01] “The quality of the ingredients creates the quality of the food experience in eating it and tasting it; the quality of our energy and our lives.” Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramFats, Plants and UsSheMD WebsiteSheMD on SpotifySheMD on YouTubeGUEST RESOURCES: Whitney Aronoff - InstagramStarseed Kitchen - WebsiteHigh Vibration Living - PodcastHigh Vibration FoodsGUEST BIOGRAPHY: Chef Whitney is a personal chef who crafts custom meal plans for clients, guiding them toward their best lives and is the founder of High Vibration Foods. Whitney healed herself of an auto-immune disease and chronic digestive issues with food by attending culinary school at The Natural Gourmet Institute in New York City. By studying Eastern and Western healing philosophies with food, she uncovered the root causes of her suffering. Her blog, Starseed Kitchen, shares seasonal high-vibration recipes and her line of organic spice blends, High Vibration Foods, which she launched in 2020 and is now available at Erewhon Market. Whitney firmly believes that the healthiest meal one can eat is the one prepared at home. Chef Whitney's goal is to share her culinary knowledge to empower people to cook nourishing meals in their kitchens.

I'm thrilled to share the latest episode featuring our incredible guest, Dr. Pat Boulogne, on the Shift with Elena Agar Podcast.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2516: Dr. Neal delves into the longstanding investigation into whether freezing fruits and vegetables compromises their nutritional integrity, sharing insightful research findings. Freezing, he explains, is a method to prevent spoilage and slow down oxidation, preserving the nutritional value of produce. He addresses common practices like blanching and the nutritional impact of frozen versus fresh produce, offering practical advice for maximizing nutrient retention during cooking. Quotes to ponder: "Freezing fruits and vegetables doesn't just preserve them; it locks in their nutritional bounty, ensuring that vitamin C and many antioxidants remain intact. This process is a testament to the wonders of modern food preservation, marrying convenience with health." "Blanching vegetables before freezing might seem like an extra step, but it's a crucial dance with heat to ensure they retain their nutritional profile and freshness." "The true art of preserving the nutritional integrity of frozen produce lies not just in the freezing, but in the careful reheating. Gentle methods like steaming or microwaving with a splash of water can safeguard the vitamins and minerals we rely on." Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2516: Dr. Neal delves into the longstanding investigation into whether freezing fruits and vegetables compromises their nutritional integrity, sharing insightful research findings. Freezing, he explains, is a method to prevent spoilage and slow down oxidation, preserving the nutritional value of produce. He addresses common practices like blanching and the nutritional impact of frozen versus fresh produce, offering practical advice for maximizing nutrient retention during cooking. Quotes to ponder: "Freezing fruits and vegetables doesn't just preserve them; it locks in their nutritional bounty, ensuring that vitamin C and many antioxidants remain intact. This process is a testament to the wonders of modern food preservation, marrying convenience with health." "Blanching vegetables before freezing might seem like an extra step, but it's a crucial dance with heat to ensure they retain their nutritional profile and freshness." "The true art of preserving the nutritional integrity of frozen produce lies not just in the freezing, but in the careful reheating. Gentle methods like steaming or microwaving with a splash of water can safeguard the vitamins and minerals we rely on." Learn more about your ad choices. Visit megaphone.fm/adchoices

The Escoffier series continues with the portion of blanching. Not a much used culinary technique I suppose these days, but of some specific value. Find the links to the show notes and the egg flipping video mentioned here culinarylibertarian.com/258 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

In this episode, we're joined by Dr. Michael Malley, Paediatric Emergency Medicine Consultant, as he guides us through the non-blanching rash in children. More specifically, we discuss: Differentials of meningococcal septicaemia Other causes of sepsis with DIC Non-accidental injury Haematological malignancies Henoch schonlein purpura Idiopathic thrmbocytopenic purpura And benign mechanical causes of petechiae And all with respect to the discerning features of each, when to refer, management in Primary Care, and good safety-neating advice for parents.   Feedback: Let us know what you thought about this episode of BNSSG Paeds Pod here, via our feedback form! Completing the form should take between 1-3 minutes, and your responses are invaluable in helping Ruth and the team to shape future episodes.   Episode resources: Bristol Children's Hospital Non-Blanching Rash guidelines Bristol Children's Hospital Henoch Schonlein Purpura guidelines Thanks to the Bristol Royal Hospital for Children for these resources.

Click here to take a quick survey: https://bit.ly/2E3hR5Q Click here for a written transcript of this episode: https://tinyurl.com/nc2bcxm2

Preserving food not only extends its shelf life but also allows us to enjoy seasonal flavors straight form the garden throughout the year. Some of the oldest methods of preservation are drying, refrigeration, and fermentation. More of the modern techniques include canning, freezing, dehydrating, and freeze drying. The goal is to prevent food spoilage from bacteria, yeast, and mold. We aim to empower you with the knowledge you need to grow your own food and how to preserve your harvest. An important note to remember is that improperly packages frozen foods lose small amounts of moisture during storage, resulting in surface dehydration (commonly called freezer burn). Food Preservation Essential Techniques and Tips : Freezing You can freeze "almost" any food, frozen foods remain safe indefinitely. Two of our favorite vegetables to grow are corn and peas. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and food-borne illness. Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds — present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food Most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Blanching also inactivates enzymes that cause deterioration of foods during frozen storage. Blanching is carried out at temperatures close to 100 °C (212 °F) for two to five minutes in either a water bath or a steam chamber. Essential Techniques and Tips : Canning Canning is a food preservation technique that involves sealing food in airtight containers, typically glass jars, to create a sterile environment that prevents the growth of bacteria, yeasts, and molds. Some of our favorties to can are tomatoes, green beans, potatoes, broth, and soups. The process typically involves placing prepared food into jars, sealing them with lids, and subjecting them to heat treatment. This heat treatment, often achieved through boiling or pressure canning, destroys microorganisms and enzymes that could cause spoilage, ensuring the long-term preservation of the food. Water bath or Pressure Can? Depends on the acidity of the food. Low-acid foods are not acidic enough to prevent the growth of bacteria. Low acidic foods have pH values above 4.6. Acidic foods have pH of 4.6 or lower. You can acidify by adding lemon juice or citric acid. All low-acid foods should be sterilized at temperatures of 240° to 250°F, attainable with pressure canners. Begin with good-quality fresh foods. Discard any diseased and moldy food. Trim off any bad spots. Hot packing, raw packing Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food.Raw-packing is the practice of filling jars tightly with freshly prepared, but unheated food. Essential Techniques and Tips : Dehydration Dehydrating, also known as drying, is a food preservation method that involves removing the moisture from food to inhibit the growth of bacteria, yeast, and molds, thus extending its shelf life. It is accomplished by circulating warm air around the food, either through natural air drying or using specialized dehydrators. During the dehydration process, moisture is evaporated from the food, reducing its water content to a level where microorganisms cannot thrive. This preservation technique is commonly used for fruits, vegetables, herbs, meat, and even dairy products.

In this episode, Kathy discusses her method for blanching green beans. She also shares a recipe for using those blanched green beans as well as her tips for freezing green beans. Recipes Find the complete recipe for Blanching Green Beans Recipes mentioned in this podcast: Green Beans Almondine Green Beans with Bacon In this episode you'll learn: How to blanch green beans How to select green beans How to freeze green beans Make ahead tips for using green beans Two recipes for using blanched green beans

Blanching of the skin can cause more panic than necessary according to one expert.

For further reading, dive into Encyclopaedia Britannica's entry for “Boiling.”Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Lexman discusses the bleaching policies of the triennium and how they may impact strategist employment.

Payal familiarises us with the subtle science and exact artof blanching—the six-step technique,three blanching media, the salt-or-no-salt debate, and blanching time for a variety of vegetables.

This is my secret

 Kristin-McBride-Blanching-defects@pressure-points Kristin McBride from UC Davis Blanching-defects@pressure-points  We discuss imaging pressure point changes that only become... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Our summer garden harvest is jarring – and we're jarring the harvest! Brooke's cucumber bounty becomes the base of an awesomely acidic treat: sweet pickles. Her low-sugar version features apple cider vinegar, dill, Vidalia onions and layered spices that offset the sweet and sour flavor. Try saving the brine for veggies that are past their prime! (02:04) We break down the origin of piccalilli and relish a Southern recipe spotlighting green tomatoes. Chris explains pickling with nonreactive glass jars, and she reveals the inspiration for Just Simply… Cuisine's signature building blocks – the foundation of our favorite condiments, marinades, sauces and more. (07:23) Speaking of which, preserved lemons are this episode's featured building block. Use them to bring zing to your chicken marinade or a Bloody Mary cocktail. Just remember – a little goes a long way – all the way ‘til next citrus season! (10:36) Finally, Chris stumbles upon Anna Tasca Lanza's simple zucchine sott'olio recipe. The Sicilian summer squash is preserved in extra-virgin olive oil, oregano and garlic. Delizioso! (19:13) For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: DrinkMore Water Bellucci

We are over the moon to welcome blessed & highly favored guest MORGAN back to the show today for a Sagittarian Matters Test Kitchen episode featuring BLANCHED TOFU.  We also eulogize Wolf & Bears, discuss carob lava, vegan bacon, secret cafes, and the ONE VEGAN FOOD YOU SHOULD NEVER EAT COLD.  Tune in. 

Hi everyone! Nate had a fun idea for this week's cast. He wanted to spend some time doing a deep dive into some basic topics. On this episode, he covers blanching (boiling) vegetables, and Jesse gets into how to select the proper cooking fat. Also, they get into a bunch of nonsense and tell stories about pranks. Time Stamps: 0:59 The Double Scare Prank Story 6:21 Introducing Culinary Boot Camp 9:35 Jesse's Stage at Jacky's Bistro 12:45 The Sarah Duncan Revenge Story 14:24 On Big Pot Blanching 27:16 The Thomas Keller Effect 35:20 On the Additive Nature of Best Practices 36:45 How Not to Make Your Stock Suck 38:35 How to Choose Your Cooking Fat 42:42 Nate Gets Pissed Off, part what, like 97? 43:44 Butter is Different 44:45 On Ghee, and How to Sauté in Butter 53:50 On the Evils of Seed Oils 57:48 Jesse Visits the Skylight Inn for 100 Mile BBQ

 Kristin-McBride-Blanching-defects@pressure-pointsKristin McBride from UC Davis Blanching-defects@pressure-points We discuss imaging pressure point changes that only become apparent when our technology improves on a whole body scanner. Opportunities and challenges.  #Nuccast.com #University of Melbourne #SNMMI #NIF #Stroke #PET #Nuclear Medicine #Podcast #Molecular Medicine #MI #Theranostics #Antioxidants #Oxidation #NanomaterialsPlease let me know what you think about the video versions of the podcast.I am also looking for new material so please get in touch with me if you can contributewith an interview.Direct link to iTuneshttps://itunes.apple.com/au/podcast/the-nuclear-medicine-and-molecular-medicinie-podcast/id1444565219?mt=2Older podcastshttps://podcasts.apple.com/au/podcast/the-nuclear-medicine-and-molecular-medicine-podcast/id94286547You can get the podcast page at both http://nuccast.com and http://www.nuccast.com with the feed to put into iTunes or juice or your favourite podcast software can be found at http://molcast.com/.The cardiac subset of the podcast can be found at http://cardiac.nuccast.com/Please pass on information about this podcast to your colleagues and to your CPD provider.Link to Video Link to Video fileLink to Audio file Link to Audio fileOr you can subscribe by entering your email address below and you will be informed of new episodesEnter your email address:Delivered by FeedBurnerMost importantly of all please help this podcast by contributing your opinions, Sound files, and emailsnucmedpodcast@gmail.comAll contributions welcome, especially as sound files to nucmedpodcast@gmail.com.

 Kristin-McBride-Blanching-defects@pressure-pointsKristin McBride from UC Davis Blanching-defects@pressure-points We discuss imaging pressure point changes that only become apparent when our technology improves on a whole-body scanner. Opportunities and challenges. #Nuccast.com #University of Melbourne #SNMMI #NIF #Stroke #PET #Nuclear Medicine #Podcast #Molecular Medicine #MI #Theranostics #Antioxidants #Oxidation #NanomaterialsPlease let me know what you think about the video versions of the podcast.I am also looking for new material so please get in touch with me if you can contributewith an interview.Direct link to iTuneshttps://itunes.apple.com/au/podcast/the-nuclear-medicine-and-molecular-medicinie-podcast/id1444565219?mt=2Older podcastshttps://podcasts.apple.com/au/podcast/the-nuclear-medicine-and-molecular-medicine-podcast/id94286547You can get the podcast page at both http://nuccast.com and http://www.nuccast.com with the feed to put into iTunes or juice or your favourite podcast software can be found at http://molcast.com/.The cardiac subset of the podcast can be found at http://cardiac.nuccast.com/Please pass on information about this podcast to your colleagues and to your CPD provider.Link to Video Link to Video fileLink to Audio file Link to Audio fileOr you can subscribe by entering your email address below and you will be informed of new episodesEnter your email address:Delivered by FeedBurnerMost importantly of all please help this podcast by contributing your opinions, Sound files, and emailsnucmedpodcast@gmail.comAll contributions welcome, especially as sound files to nucmedpodcast@gmail.com.

 Kristin-McBride-Blanching-defects@pressure-points Kristin McBride from UC Davis Blanching-defects@pressure-points  We discuss imaging pressure point changes that only become... This podcast is for nuclear medicine professionals and PET professionals This is one of the worlds longest running medical podcasts. Direct link to itunes itunes link Please email suggestions for topics, offers of interviews, bouquets and brickbats. nucmedpodcast@gmail.com

 Kristin-McBride-Blanching-defects@pressure-points Kristin McBride from UC Davis Blanching-defects@pressure-points  We discuss imaging pressure point changes that only become... This podcast is for nuclear medicine professionals and PET professionals This is one of the worlds longest running medical podcasts. Direct link to itunes itunes link Please email suggestions for topics, offers of interviews, bouquets and brickbats. nucmedpodcast@gmail.com

Our corn is finally coming in and ready for harvest. This year we grew the G-90 corn for the first time. The G-90 is an Su, or standard variety of sweet corn, such as Jubilee and Silver Queen. The drawback of the Su variety is the lower sugar content. They only have about 9% sugar which means a short shelf-life, only 1 to 2 days, so it is important to process them as soon as they are harvested. Preservation Once you've harvested your corn you need to either eat it or have a way to preserve it so that it doesn't go bad or spoil on you. There's nothing quite like watching your crops grow and flourish with high yield only to have it spoil because you couldn't save it after harvest. The best thing to do is to have a plan. Your plan needs to cover from planting all the way past harvest to include how you plan on using your crop. If you are growing corn to keep for your family then there needs to be a plan for preservation of your harvest. There are 3 ways to preserve your corn; canning, corn-on-the-cob, and freezing. When you can your corn you have to cut the kernels from the ear and either raw pack or heat pack them. If you heat-pack you will have to use a pressure cooker. The on the cob method tends to lose texture and flavor after a few months so it is the least desirable method of preservation. It also takes up the most room in your freezer so the ease is typically not worth it when you end up with a freezer full of corn that has no flavor. When using the freezing method you cut the kernels off, as with the canning method, or cream the corn. Freezing Your Corn The method that the folks here at Hoss prefer is the freezing method after creaming the corn. It's not the easiest way to preserve corn but it has the best results and will last much longer for you. Once you have harvested your corn you need to shuck and silk the ears, meaning you need to remove the protective leaves and then remove the silky fibers on the end of the ear.  Silking brushes are the best way to remove the fibers and we have one for $7.99 that will make that job extremely easy. Use a back and forth motion along with the corn while slowly rotating it to make sure you remove all the fibers. Don't use too much pressure as you can burst the kernels. Once you've silked your corn you'll want to wash the ears well and let the excess water dry off completely. You don't want extra water when you cream corn. Next, you want to use a knife and barely cut the tops off the kernels, cutting away from yourself and into your pan or bowl. Once you've removed the tops off of the kernels you will use the back of the knife to scrape the cream out of the kernels.  Once you've creamed your corn you will need to blanch it. Blanching is important because it will stop the natural enzyme actions and promote a better flavor. This process can be done before you cream if that works better for you. Simply boil your corn for 10 minutes, let it cool, then cream it. For this process, however, we blanch in the microwave after the creaming step. You'll want to use 50% power for 10 minutes, stir, then repeat. When the corn is ready the color will be more vibrant.  Take the blanched corn, let it cool off, and place it in a freezer container. If done correctly, your freshly processed corn will last up to 2 years. Make sure to label your storage container with the date so you can keep track of its time in the freezer. Product of the Week Corn Silking Brush Sweet Corn Varieties Watch the Complete Show on YouTube Below: https://www.youtube.com/watch?v=q3wXleUYs5w

This episode covers non-blanching rashes in children.Written notes can be found at https://zerotofinals.com/paediatrics/dermatology/nonblanchingrashes/ or in the dermatology section of the Zero to Finals paediatrics book.The audio in the episode was expertly edited by Harry Watchman.

Simple tasks can become nightmares, this then takes the joy away from cooking

Hi Roomies, in this episode, I'm chatting with the founder of GoodSkin Clinics, Lisa Goodman. With multiple locations bicoastally, Lisa's company earned its reputation as a trusted North American anti-aging leader, preeminent cosmetic boutique, and medical clinic. She achieved an undergraduate in Nutrition with honors from University of Florida and went on to garner another Master’s Degree in Physician Assistant Studies from Nova Southeastern University. Now, Lisa pioneers American anti-aging by way of personalized regiments including Blanching, TackingLift™, CalciumJowlLift™, PRP Neppage Treatment, PRP (MD Depth) Microneedling, Threads, and Aquagold Botox + Filler Facial, and more. GoodSkin™ grew from its flagship Brentwood location to a new Los Angeles locale and first New York city clinic. Along the way, she appeared in features by everyone from Vogue and W Magazine to The New York Times. Connect with GoodSkin: https://www.goodskinclinics.com/ Instagram: @goodskinclinics In this episode we talk: - how to increase client retention - Lisa's unique diagnostic approach to skincare - how to treat neck, chin and jowling - how botox can be used to retrain muscles - why filler is not the enemy! - Lisa's recs for success in medical aesthetics - Lisa's healthy anti aging secrets Shop Kasey Boone's GlowSkincareLA towels with my discount code for 20% off: TESSTOWELS https://glowskincarela.com/collections/all Shop my Glymed Store My Website MY SOCIAL MEDIA: Tess' Instagram @myestytessa Tess' YouTube: Tess Zolly Tess' TikTok: @myestytessa Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Sweet by LiQWYD | https://www.instagram.com/liqwyd Unported License https://creativecommons.org/licenses/by/3.0/deed.en_US --- Support this podcast: https://anchor.fm/the-treatment-room/support

In her first podcast for GPnotebook, Dr Kate Chesterman discusses new evidence on the management of children with non-blanching rashes with Dr Edward Snelson. Dr Snelson is a Consultant Emergency Paediatrician at Sheffield Children's Hospital and is the author of the blog GPpaedstips. Should we be treating every non-blanching rash as meningococcal disease, and if not, why not? What important differentials do we want to consider in children with a fever and a non-blanching rash? Can GPs safely decide which children require emergency treatment?

The gardening with Joey and Holly Radio Show heard weekly March - Oct Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW https://thewisconsinvegetablegardener.com/ In segment four Joey and Holly answer gardeners questions Elona who listens to the show on WAAM 1600 out of Ann arbor MI I have a trumpet vine. Not sure if I need to cut it down to the ground or not. One year I did and it grew great over my arbor, but had only a few flowers. This last fall, I only cut back a few and left most of the vine intact, but the vines look and sound like hollow straws this spring. Are the buds going to form on existing vines or form new vines from the ground up? What should I do? Thank you A: It looks like this is a process over seasons. In the spring, when new growth begins, you select several of the strongest shoots and train them to the supporting trellis. The rest must be cut to the ground. Once a framework of several strong shoots extends over the trellis or allotted space – a process that may take several growing seasons – trumpet vine pruning becomes an annual affair. In spring, after all danger of frost is past, you prune off all lateral shoots to within three buds of the framework vines. It is also vital to deadhead the flowers throughout the growing season consistently Q: Lisa writes in via email and says I Enjoyed the segment on squash from 2 weeks ago. I learn so much from you two. You mentioned waiting on planting zucchini to avoid the larvae in the stem. (I have had problems with that in the past.) When is a safer time to plant and not have that issue? I live in Madison wisconsin A: Thank you for your question. Here is Wisconsin Squash vine borers overwinter as pupae in the soil. They emerge as moths in late June and July. Zucchini takes 45 to 55 days to harvest so you could plant your seeds in mid July and by the time your plants are of size the egg laying time is over. This would give you zucchini mid September. Dixie ask .Q: No one has ever answered the question, “WHY is it called blanching?” I know what blanching is, and how to do it, but I don’t know why it’s called that. The word blanche means “white” or “to whiten”, which doesn’t fit what is done to vegetables. Blanching vegetables actually helps to retain the bright color of the vegetables. So, why is it called blanching? A: Blanching has a different meaning here - according to the USDA - Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage The companies that make the show possible Proplugger of https://proplugger.com/ Rootmaker of https://myrootmaker.com/ Us coupon code Radio21 at checkout and save 15% of your order Chapin Manufacturing Inc. of https://chapinmfg.com/ Pomona pectin of https://pomonapectin.com/ Iv organics of https://ivorganics.com/ Dr. JimZ of https://drjimz.com/ Seed Savers Exchange of https://www.seedsavers.org/ Waterhoop of https://waterhoop.com/ Phyllom BioProducts of http://www.phyllombioproducts.com/home.html Happy leaf led of https://happyleafled.com/ Dripworks of https://www.dripworks.com/ Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your order Blue ribbon organics http://blueribbonorganics.com/ Chip Drop of https://getchipdrop.com/ Walton's Inc of https://www.waltonsinc.com/ Tree Diaper of http://www.treediaper.com/ Janie's Mill of https://www.janiesmill.com/ Nature's Lawn and Garden Inc of https://www.natureslawn.com/gardentalk can get 10% off on Aerify Plus by using this link Simply Earth of https://simplyearth.com/ Quick Snap Sprinklers of https://www.quick-snap.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/ Bloomin easy plants of https://bloomineasyplants.com/ Tiger Torch of https://www.tigertorchltd.com/ Seedlinked of https://www.seedlinked.com/ Iron Wood Tool Company of https://www.ironwoodtools.com/ Natural green products of https://www.natgreenproducts.com/ EZ Step Products of https://ezstepproducts.com/ Rinsekit Of https://rinsekit.com/ Rincon Vitova of https://www.rinconvitova.com/ Wild Delight of https://www.wilddelight.com/ Bale buster of https://strawbalegardens-com.myshopify.com/collections/balebuster-bale-preparation-formula Soul brew kombucha of https://mysoulbrew.com/ Rescue of https://rescue.com/ Yard Glider of https://yardglider.com/ Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturdays 7-8 AM CST Replay Saturdays 7-8 PM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 8-9 AM EST Replay Sundays 5-6 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 1-2 PM MST https://tunein.com/radio/KYAH-540-s34223/ Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://onlineradiobox.com/us/wogo/ Heard on KFEQ 680 AM & 107.9 FM St. Joseph/Kansas City, MO Saturdays 6-7 AM replay Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WNAX 570 AM Yankton SD Sundays 10-11 AM CST bonus play Saturdays 2-3 PM CST (when twins baseball is not on) https://wnax.com/ Heard on WMBS 590 AM & 101.1 FM Uniontown/Pittsburgh/Morgantown PA. Saturday 6-7 AM EST replay Mondays 6-7 PM https://www.radio.net/s/wmbshttps://www.radio.net/s/wmbs Heard on KHNC 1360 AM Johnstown/Denver, CO Cheyenne, WY Saturdays 7-8 AM MST Replay Sundays 5-6 PM MST https://1360khnc.com/

In her first podcast for GPnotebook, Dr Kate Chesterman discusses new evidence on the management of children with non-blanching rashes with Dr Edward Snelson. Dr Snelson is a Consultant Emergency Paediatrician at Sheffield Children's Hospital and is the author of the blog GPpaedstips. Should we be treating every non-blanching rash as meningococcal disease, and if not, why not? What important differentials do we want to consider in children with a fever and a non-blanching rash? Can GPs safely decide which children require emergency treatment?

The gardening with Joey and Holly Radio Show heard weekly March - Oct Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW https://thewisconsinvegetablegardener.com/ In segment 1 Joey and Holly go over several seedling and seed problems you may or have already faced Seedling problems from indoors to garden Old seeds are your seeds good 1 to 10 years seeds are good; germinations test Damping off Temperature is key for seeds to grow Fungus Gnats The barely discernible flies flitting about just above soil level are probably fungus gnats. While the adult flies don’t damage plants, their larvae can, feeding at the roots so that seedlings fail to flourish Tiny flies may be fungus gnats, whose larvae feed on plant roots Leggnest seedlings turning yellow, white, or brown (and how to fix them)? Overwatered seedling – Solution: Make sure the soil is never saturated or soggy, and drain excess water from the trays. A soil water gauge is a great tool to help you give them the perfect amount of moisture. Fertilizer burn – Solution: Chemical fertilizers are notorious for burning delicate seedlings. Switch to a natural, organic seedling fertilizer rather than using chemical fertilizers. And always be sure to follow instructions on the package. While garden seeds are commonly eaten by mice, most seedlings are damaged by voles, chipmunks, rabbits, or squirrels. In many cases, these small animals may be seen in the garden early in the morning or late in the evening Row covers In segment two Joey and Holly talk about several uncommon vegetable that you can grow in your backyard Yacons:The yacón is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots Jerusalem artichokes: The Jerusalem artichoke, also called sunroot, sunchoke, or earth apple, is a species of sunflower native to central North America. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Ocas With its distinctive leaf shape, it’s easy to recognize oca as a member of the wood sorrel family. The leaves can be eaten in moderation but the real treat lies beneath the ground. Oca tubers are rich in vitamin C and may be eaten raw, or cooked in exactly the same ways as potato. Oca is planted in spring with the tubers forming in early autumn. Kohlrabi Kohlrabi is an almost alien-looking vegetable that’s used in similar ways to turnip. The ‘bulbs’ are in fact swollen stems and taste like tender broccoli. They grow best from the second half of summer and should be harvested before they reach tennis ball size. We love them sliced then baked into healthy fries. Armenian (Yard Long) Cucumber Ground cherries: are close relatives of tomatillos, considered a type of “husk tomato.” The flavor is often more tangy than sweet, and tastes more like a vegetable celery In segment three Joey and Holly welcome their guest Jennifer McGuinness aka Frau Zinnie - https://frauzinnie.blogspot.com/ is an blogger, photographer, writer, and an author who enjoys gardening of all kinds. Her new book MicroFood Gardening will be available April 13. 1. What is microfood gardening? 2. Your new book, MicroFood Gardening comes out soon - can you tell us about an interesting part of it, something to intrigue our listeners? 3. We've been putting up more birdfeeders around our home - you like to attract songbirds - what are some tips to attract them to your garden or yard? We are talking with 4. You don't have a lot of full sun in your yard, what do you like to grow in minimal light? How do you best utilize your areas with full sun? 5. You raise monarch butterflies and even visited where they overwinter. We would love to hear more about raising them - is it a huge process? A lot of work? Challenges? Fun? 6. How can our listeners find out more about you? In segment four Joey and Holly answer gardeners questions Elona who listens to the show on WAAM 1600 out of Ann arbor MI I have a trumpet vine. Not sure if I need to cut it down to the ground or not. One year I did and it grew great over my arbor, but had only a few flowers. This last fall, I only cut back a few and left most of the vine intact, but the vines look and sound like hollow straws this spring. Are the buds going to form on existing vines or form new vines from the ground up? What should I do? Thank you A: It looks like this is a process over seasons. In the spring, when new growth begins, you select several of the strongest shoots and train them to the supporting trellis. The rest must be cut to the ground. Once a framework of several strong shoots extends over the trellis or allotted space – a process that may take several growing seasons – trumpet vine pruning becomes an annual affair. In spring, after all danger of frost is past, you prune off all lateral shoots to within three buds of the framework vines. It is also vital to deadhead the flowers throughout the growing season consistently Q: Lisa writes in via email and says I Enjoyed the segment on squash from 2 weeks ago. I learn so much from you two. You mentioned waiting on planting zucchini to avoid the larvae in the stem. (I have had problems with that in the past.) When is a safer time to plant and not have that issue? I live in Madison wisconsin A: Thank you for your question. Here is Wisconsin Squash vine borers overwinter as pupae in the soil. They emerge as moths in late June and July. Zucchini takes 45 to 55 days to harvest so you could plant your seeds in mid July and by the time your plants are of size the egg laying time is over. This would give you zucchini mid September. Dixie ask .Q: No one has ever answered the question, “WHY is it called blanching?” I know what blanching is, and how to do it, but I don’t know why it’s called that. The word blanche means “white” or “to whiten”, which doesn’t fit what is done to vegetables. Blanching vegetables actually helps to retain the bright color of the vegetables. So, why is it called blanching? A: Blanching has a different meaning here - according to the USDA - Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage The companies that make the show possible Proplugger of https://proplugger.com/ Rootmaker of https://myrootmaker.com/ Us coupon code Radio21 at checkout and save 15% of your order Chapin Manufacturing Inc. of https://chapinmfg.com/ Pomona pectin of https://pomonapectin.com/ Iv organics of https://ivorganics.com/ Dr. JimZ of https://drjimz.com/ Seed Savers Exchange of https://www.seedsavers.org/ Waterhoop of https://waterhoop.com/ Phyllom BioProducts of http://www.phyllombioproducts.com/home.html Happy leaf led of https://happyleafled.com/ Dripworks of https://www.dripworks.com/ Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your order Blue ribbon organics http://blueribbonorganics.com/ Chip Drop of https://getchipdrop.com/ Walton's Inc of https://www.waltonsinc.com/ Tree Diaper of http://www.treediaper.com/ Janie's Mill of https://www.janiesmill.com/ Nature's Lawn and Garden Inc of https://www.natureslawn.com/gardentalk can get 10% off on Aerify Plus by using this link Simply Earth of https://simplyearth.com/ Quick Snap Sprinklers of https://www.quick-snap.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/ Bloomin easy plants of https://bloomineasyplants.com/ Tiger Torch of https://www.tigertorchltd.com/ Seedlinked of https://www.seedlinked.com/ Iron Wood Tool Company of https://www.ironwoodtools.com/ Natural green products of https://www.natgreenproducts.com/ EZ Step Products of https://ezstepproducts.com/ Rinsekit Of https://rinsekit.com/ Rincon Vitova of https://www.rinconvitova.com/ Wild Delight of https://www.wilddelight.com/ Bale buster of https://strawbalegardens-com.myshopify.com/collections/balebuster-bale-preparation-formula Soul brew kombucha of https://mysoulbrew.com/ Rescue of https://rescue.com/ Yard Glider of https://yardglider.com/ Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturdays 7-8 AM CST Replay Saturdays 7-8 PM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 8-9 AM EST Replay Sundays 5-6 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 1-2 PM MST https://tunein.com/radio/KYAH-540-s34223/ Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://onlineradiobox.com/us/wogo/ Heard on KFEQ 680 AM & 107.9 FM St. Joseph/Kansas City, MO Saturdays 6-7 AM replay Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WNAX 570 AM Yankton SD Sundays 10-11 AM CST bonus play Saturdays 2-3 PM CST (when twins baseball is not on) https://wnax.com/ Heard on WMBS 590 AM & 101.1 FM Uniontown/Pittsburgh/Morgantown PA. Saturday 6-7 AM EST replay Mondays 6-7 PM https://www.radio.net/s/wmbshttps://www.radio.net/s/wmbs Heard on KHNC 1360 AM Johnstown/Denver, CO Cheyenne, WY Saturdays 7-8 AM MST Replay Sundays 5-6 PM MST https://1360khnc.com/

In this episode, Payal familiarises us with the "subtle science and exact art" of blanching. Being one of the most basic methods of cooking vegetables, blanching interestingly puts me in mind of Goldilocks - blanch too little and you end up with blotchy, burned vegetables; blanch too much and you're left with a misshapen, tender lump. Payal seamlessly leads us through the science of blanching - the six-step technique, the three blanching media, the salt-or-no-salt debate, blanching time for a variety of vegetables, and finally some practical use cases for blanched vegetables (pizza sauce, anyone?). The episode is studded with bits of interesting trivia and a fondly-told anecdote about Payal's time at college. Give the episode a listen, and join us in rhapsodiseing about the pretty colours your vegies turn after blanching (if you're into that), or about how viscerally satisfying it is to know your vegies are done precisely when your timer chimes. Also check us out on social media : Facebook : https://www.facebook.com/Rasoikerahasya-106598634617565 Instagram: https://www.instagram.com/rasoikerahasya7/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

This weeks technique is blanching! It's a great way to cook and preserve vegetables, fruits, and nuts. Neil breaks down the basics of blanching and the science behind it.

Join the Three Dudes Wearing Plaid for a spooky Halloween episode as they learn what happens when you rearrange a Roman numeral, on which day they should celebrate their accidents, and why on Earth you would ever blanch a tomato. Our theme music is by Evan Schafer, and the show is edited by Gus Guszkowski. If you have questions or comments about anything we talked about on the show, feel free to email us at 3dudeswearingplaid@gmail.com, and follow us on Instagram @3dwpcast! (Also, a correction: 2020 only has two Fridays the 13th: March and November.) All the links for this episode can be found below: https://en.wikipedia.org/wiki/Blanching_(cooking)#:~:text=Blanching%20is%20a%20cooking%20process,to%20halt%20the%20cooking%20process. https://thinktheology.co.uk/blog/article/numbers-5-unfair-to-women https://en.wikipedia.org/wiki/9_to_5_(film) https://www.nationalgeographic.com/news/2013/9/130913-friday-luck-lucky-superstition-13/ https://en.wikipedia.org/wiki/List_of_bad_luck_signs https://www.theguardian.com/science/2014/apr/13/favourite-number-survey-psychology https://www.britannica.com/topic/number-symbolism/7 https://www.google.com/books/edition/The_Grapes_of_Math/nmlNAgAAQBAJ?hl=en&gbpv=1&printsec=frontcover https://uxplanet.org/why-even-numbers-are-so-calm-d88dc8f19633 https://time.com/5015515/kfc-viral-tweet-reward/ https://u.osu.edu/vanzandt/2019/04/12/is-13-really-that-unlucky/ https://en.wikipedia.org/wiki/Triskaidekaphobia https://www.britannica.com/topic/number-symbolism/7#ref248165 https://en.wikipedia.org/wiki/National_Accident_Day_(Finland) https://en.wikipedia.org/wiki/Friday_the_13th

📍 IntroductionBlanching is a cooking method in which an ingredient is briefly cooked in boiling water and then plunged into an ice bath (aka shocked) to halt the cooking process. This ensures the exact desired level of “done-ness.” When vegetables overcook, they lose their color, flavor, and texture - becoming mushy and bland. Blanching & shocking prevents this from happening and is therefore quite the secret weapon to master! 🧂 Ingredients & Equipment:A large bowl of ice water Tongs, spider or strainer✔️ Instructions: Boil a vegetable (or pasta) When tender, transfer items to ice bathRest 1-3 minutes, then drain Enjoy now or save for later! 📝 Notes, Tips, TricksBlanched veggies can be spruced up later in the week with a quick sauté or roast, which makes them ideal for food prep. Blanch to slightly underdone if you plan to cook the item further.   To be extra efficient, re-use the cooking water & ice bath across multiple items. You can combine items with similar cooking times (e.g., Broccoli/Cauliflower, Peas/Corn.)Here is a handy chart of boiling/cook times by vegetable 👉 Next Lesson: 11: Practice - Shock the Broc  Get full access to Life School at www.trylifeschool.com/subscribe

Learn the description of these culinary terms 1.A la Carte. 2. Blanching 3. Basting. 4. Consommé 5. Shallow Fry 6.Deep fry. 7. Batter 8.Dough 9. Al dente. 10. Au gratin

Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey (free consultation). Call 1-540-299-1557 with your questions about Keto, Intermittent Fasting or the use of Dr. Berg products. Consultants are available Monday through Friday from 8:30 am to 9 pm EST. Saturday & Sunday 9 am to 5 pm EST. USA Only. Join my FREE 30-Day Low-Carb, No-Cheat Challenge Here! http://bit.ly/30-DayKetoChallenge Take the Free Keto Mini-Course: https://bit.ly/2Cpb03l Download Keto Essentials https://m.me/drericberg?ref=w2128577 Take Dr. Berg's Advanced Evaluation Quiz: http://bit.ly/EvalQuiz Do frozen vegetables lose nutrients? The answer is no. However, there are some vegetables that you have to blanch before you freeze them. Blanching helps vegetables last longer in the freezer, but depending on how long you blanch them, it can reduce certain nutrients. Blanching on average: • Reduces vitamin C by 25% • Reduces folate by 35% • Reduces vitamin B1 by 10% Correct blanching times for certain vegetables: • Asparagus - 2 min. • Green beans -3 min. • Broccoli -3 min. • Brussels sprouts -3 min. • Cabbage - 1 min. • Carrots - 2 min. • Cauliflower - 3 min. • Eggplant - 4 min. • Squash - 3 min. You do not have to blanch: • Kale • Berries • Greens • Peppers • Tomatoes Half of the vegetables you consume should be raw. The other half can be cooked. The best way to consume them cooked is sautéed, the next best way is to steam them. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. FACEBOOK: fb.me/DrEricBerg?utm_source=Podcast TWITTER: http://twitter.com/DrBergDC?utm_source=Podcast YOUTUBE: http://www.youtube.com/user/drericberg123?utm_source=Podcast DR. BERG'S SHOP: https://shop.drberg.com/?utm_source=Podcast MESSENGER: https://www.messenger.com/t/drericberg?utm_source=Podcast DR. BERG'S VIDEO BLOG: https://www.drberg.com/blog?utm_source=Podcast

Although blanching is a relatively simple technique to set-up and execute, it can be used in a variety of ways. Eric and Jessie take some time to review its uses.

If you remember last week when we talked about Wolfenstein Youngblood and Dr. Mario World then you are gonna LOVE when we finish doing that again and talk about Ninja, Walmart, and loot boxes? Video games?

Original Air Date: July 28, 2018 Why Freeze? Freezing your harvest is easy and rewarding.  I recommend it for everyone.  My own personal favorite is freezing Pesto; I make and freeze 30 - 1 cup containers for the winter from 16 plants that fill a 4x4 bed.  It is simple to make and freeze and get rewarded every week throughout the winter. Tomatoes are ridiculously easy to freeze.  I wash them, fill a gallon bag and throw them in the freezer.  When I'm ready to use them as soon as they begin to thaw I slip off the skins so there is no peeling.  In this case freezing is temporary storage until I use the tomatoes to can Salsa in a big batch.  What to Freeze We freeze soup stocks, apple cider, shitake mushrooms and tons of greens from kale, collards and swiss chard and some years when we have plenty we freeze spinach too. We also freeze peppers, beans, broccoli, and cauliflower when we have a good harvest (but dry our hot peppers). Most vegetables need to be ‘blanched' before they are frozen.  Blanching is a quick dip in boiling water and cooled in icy cold water before freezing.  When we have enough blueberries, strawberries or raspberries to freeze, we first put them on a cookie sheet and freeze them then bag or box them, that way they remain loose and easy to pour out as you use them rather than freeze up into a lump.  I prefer the plastic freezer boxes to plastic bags because the bags tend to slip around and fall out of the freezer! The Boxes stay put and are easy to label, and last for years.  So, call in and let me know what's your favorite freezer foods.  One surprise, we found by accident or desperation you might say, was a great use for those ‘whoops' zucchinis, you know the ones!  The zukes that are the size of a bat. We blanch them and put them in the food processor and bag them in one-gallon plastic bags, we use these as a soup stock for THE creamiest texture you can get.  The flavor is mild enough to use for any kind of soup you make.  Oh, and one last tip - DATE and LABEL everything, really, you won't remember.  Freezing in one more tool in the gardeners tool box to preserve food for the winter. 

Original Air Date: July 28, 2018 Why Freeze? Freezing your harvest is easy and rewarding.  I recommend it for everyone.  My own personal favorite is freezing Pesto; I make and freeze 30 - 1 cup containers for the winter from 16 plants that fill a 4x4 bed.  It is simple to make and freeze and get rewarded every week throughout the winter. Tomatoes are ridiculously easy to freeze.  I wash them, fill a gallon bag and throw them in the freezer.  When I’m ready to use them as soon as they begin to thaw I slip off the skins so there is no peeling.  In this case freezing is temporary storage until I use the tomatoes to can Salsa in a big batch.  What to Freeze We freeze soup stocks, apple cider, shitake mushrooms and tons of greens from kale, collards and swiss chard and some years when we have plenty we freeze spinach too. We also freeze peppers, beans, broccoli, and cauliflower when we have a good harvest (but dry our hot peppers). Most vegetables need to be ‘blanched’ before they are frozen.  Blanching is a quick dip in boiling water and cooled in icy cold water before freezing.  When we have enough blueberries, strawberries or raspberries to freeze, we first put them on a cookie sheet and freeze them then bag or box them, that way they remain loose and easy to pour out as you use them rather than freeze up into a lump.  I prefer the plastic freezer boxes to plastic bags because the bags tend to slip around and fall out of the freezer! The Boxes stay put and are easy to label, and last for years.  So, call in and let me know what’s your favorite freezer foods.  One surprise, we found by accident or desperation you might say, was a great use for those ‘whoops’ zucchinis, you know the ones!  The zukes that are the size of a bat. We blanch them and put them in the food processor and bag them in one-gallon plastic bags, we use these as a soup stock for THE creamiest texture you can get.  The flavor is mild enough to use for any kind of soup you make.  Oh, and one last tip - DATE and LABEL everything, really, you won’t remember.  Freezing in one more tool in the gardeners tool box to preserve food for the winter. 

Sarah Simons and Ian Lewins chat about an approach to the child presenting with a non-blanching rash, and Ian reveals his age by discussing his involvement in a research project in the last century.

Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

Great Escape Podcast is an audio version of the blog posts from Great Escape Farms, Specializing in Unique Edible Plants, Permaculture Gardens, and Homesteading. The blog posts can be viewed at GreatEscapeFarms.com.  This week we cover; The Week in Review, November 2016 Sustainable Homestead Update, Blanching Tomatoes and Freezing Them, and Winterizing Hardy Bananas Musa basjoo.

Susan shows easy ways to wilt cabbage for stuffing