The Harvest Eating Podcast – Details, episodes & analysis

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!

Brown Duck Coffee Quackin Blend

This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.

Shop Harvest Eating Spices:

Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping.

• Fried Rice

• Chicken and Rice Soup

• Rigatoni with meat sauce and ricotta cheese

• Huge Kudos to Dan from California for making the most delicious and special lasagna I‘ve ever eaten….I’ll always remember that flavor.

Food Industry and Harvest News:

Candy Maker to Invest $237 Million To Build Uah Plant To Make Granola Bars

“This investment marks a significant milestone in the acceleration of our brand’s growth potential as consumer and retailer demand increase,” Steve Gardiner, CEO of Nature’s Bakery, said in a statement. “This facility joins our existing bakeries to reflect our commitment to innovation, quality, and sustainability.”

The new plant is 339,000 square feet and in Salt Lake City, they can make almost a billion boxes of fruit bars and granola in this one plant.

TODAY’S MAIN TOPIC:

Steak fried rice is so delicious and filled with protein and other healthy ingredients, particularly animal fats in the form of eggs and beef tallow. I like to use tougher (cheaper) cuts of beef that I obtain from small grass-fed operations rather than the factory farm stuff, yuk! Fried rice, is a pretty simple dish and it can be made with just about any protein, or none at all.

I start with aromatics in the form of shallots, garlic, chili peppers, ginger, and green onion, then add vegetables like peas, carrots, cabbage, bell peppers, broccoli, greens, brussels sprouts, squash, and also some basic sauces; soy sauce and oyster sauce. I love adding local eggs usually 3 but as many as 5 eggs per recipe to add in protein and substance.

I DO NOT load it up with rice, I’d say f I weighed the ingredients, cooked, day-old rice would be 40% of the total weight. I’m not looking for a carbohydrate bomb, just adding some bulk and texture. It’s the principles of Food Storage Feast at work, using cheap ingredients mixed with pantry items, local veg, and local protein to make an inexpensive but flavorful dish.

I usually cook rice the day before or the morning of, then place it on a sheet tray uncovered and place it outside in winter, or in the fridge. This helps the rice to dry out slightly which helps it get all “sizzled up” when cooking.

Now that rice is accounted for let’s move on to prep the aromatics first, then the vegetables, and then the protein. I keep them all separated. If using red meat be sure to find the grain of the meat, cut long strips with the grain, then tiny pieces against the grain. The next step is to marinate the protein for about 1 hour in soy and oyster sauce, I’d say 3 tbs soy, 2 tbs oyster sauce, and mix well.

I start by heating my wok to a medium-high, then I wok-fry the protein in beef tallow or duck fat until it’s starting to color and is cooked through, then add the aromatics and fry another 2 minutes tossing often. Remove and set aside. Add more fat, then the vegetables, and cook stirring often until they soften slightly, not looking for mush here people. Set aside, and back to the wok we go, add more fat and the rice, toss then let it start to crisp up before tossing again. One rice has some color and has been tossed around a bit I make a small well in the bottom, add a pat of butter or two then crack the eggs in, and let them cook for about 2 minutes before mixing it all up to distribute the eggs.

Then add the meat and veg and a little more soy and oyster sauce plus a butt load of white pepper and toss well, taste it, if it needs salt add some or more soy.

I like to serve with with my fermented pepper mayo, you can use Siracha, or Gochujang plus your favorite mayo ( make your own!!!!) to make this sauce. Drizzle it around the fried rice and dig in!

Check out this video about growing a massive harvest of potatoes. This guy gets big harvests, he is a conventional grower, not a regenerative grower but I’d imagine most reading this are still growing in conventional ways. He is growing in Florida and most soil is jut sand, pretty poor quality so needs additional amendments. Your soil might be better and a homemade compost could be used. Either way, you can learn from this video.

Moccamaster Coffee makers fromTechnivorm. I have owned 6 Mocamasters in my time and I just ordered another one yesterday plus a burr grinder to place in a home I’ll be spending some time in shortly. These machines brew very fast and have a copper boiler that almost instantly brings water to the boil and keeps temps around 200 degrees through the brew cycle. They are handmade in Holland and they are recognized the world over to be the best coffee makers available, I agree! They do sell refurbished models (that’s what I just bought) but you have to call to check on stock levels, a refurb machine can save about $100.

Fried rice can be a healthy and delicious dish that most people love and is also inexpensive. The perfect venue for using up leftover meats and vegetables.

https://us.moccamaster.com/

https://youtu.be/CFQgdhQcV6U

Harvest Eating Spices

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Enroll in Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

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Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!

Brown Duck Coffee Quackin Blend

This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.

HARVEST EATING SPICE BLENDS ARE NOW SHIPPING

Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping.

• Chili w beans

• White bean soup with parmesan broth

• Spaghetti bolognese

• Pot roast and pot roast soup

• Chik Fil A on Sunday-see photos

FOOD INDUSTRY AND HARVEST NEWS:

French Fry Demand is way off-Declining restaurant traffic created a potato surplus for one of the world’s largest producers of french fries.

• Boise, Idaho-based Lamb Weston Holdings purchased more potatoes than needed based on overly aggressive sales forecasts, President and CEO Tom Werner said on a second-quarter earnings call Jan. 4. The processor reported a $71 million charge to write off the excess supply.

• Demand for french fries has sputtered as consumers dine out less due to rapid inflation. North American sales volumes declined 4% in the quarter, though profits increased in part due to higher French fry prices.

• Arizona Joins Florida and Texas in Bid To Ban Lab-Grown Meat From Labeling Itself-Meat

  The bill seeks to prohibit the labeling of any products as “meat” that are not derived from livestock or poultry and instead were produced in a laboratory from cultured animal cells.

  This marks the latest pushback from lawmakers against the budding industry, as the traditional meat sector and some consumers raise concerns over its safety.

Parmesan broth is a rather unique ingredient, have you ever made it or known anyone else who made it? Yes, exactly, it’s not that common. However, if you hate wasting food and want to make a unique flavoring agent for soups sauces etc, parmesan broth is your new friend.

Elevate your cooking with the rich and savory depth of Parmesan broth. Crafted by simmering Parmesan rinds, aromatic vegetables, and herbs in a flavorful broth base, this versatile elixir adds a luxurious touch to a wide range of dishes. Its umami-rich flavor profile complements risottos, soups, and braised dishes, infusing them with a subtle nuttiness and a satisfying savoriness. The golden hue and velvety texture of Parmesan broth make it a delightful base for pasta sauces and grain-based dishes. Whether used as a foundational component or as a finishing touch, Parmesan broth is a simple yet indulgent way to enhance the depth of flavors in your culinary creations.

I have used it to make a simple white bean soup, minestrone soup, and butternut squash risotto, and even added it to some chili….crazy I know!

Pruning apple trees-I suggest you check out Stefan Sebkowiak’s pruning master class if you have trees or are planning to plant some. It’s a wealth of material from a true expert. Find the course here. Proper pruning is an art form and can really make a massive difference in the quantity and quality of your fruit harvests.

US added over 1 trillion dollars in just over 1 quarter, the pace of debt accumulation is staggering, and this won’t end well.

Combustion inc predictive thermometer, a simple tool that works very well. I have used this for roasts, chicken, and steaks and it is spot on. I highly recommend it.

PArm broth is a simple staple you can make to enrich many items, so if you have parm rinds or can buy them, I suggest you try it!

https://www.fooddive.com/news/french-fry-potato-surplus-lamb-weston-restaurants/704546/

Harvest Eating Spices

Support Harvest Eating

Enroll in Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

On iTunes

Fountain FM

Stitcher Radio

Player FM

Google

Top Podcast

Audible

Podbay

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

We’re excited to share the news that the Harvest Eating spice line is back! The supply chain issues have eased, and packaging is readily available in the quantities we need.

Initially, we will have the following varieties available:

1. Grilled Chicken

2. Steakhouse Blend

3. Carolina BBQ

4. Northern Italian

Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October.

• Texas chili with beans?

• Apple sauce-buy apples today

With funding momentum waning, and consumer education still a steep hurdle for growth, the cultivated meat industry could experience a major “shakeout” leading to the consolidation of key players, a new report from finance advisor Oghma Partners said. 

More Problems For Beyond Meat-Company slashing 19% of workforce as revenue estimates continue to tumble.

We’re almost in mid-November, a time when my family is collecting presents from the usual sources; stores, online, etc. but also making gifts. I’ll readily and honestly submit that a homemade gift, edible or not, is much preferred to something made overseas. I just canned a gaggle of jars of apple sauce, it came out wonderfully, they will become Christmas gifts for neighbors and friends as we move closer to Christmas.

I also will make Creme Fraiche, packed into cute little canning jars with a simple handwritten label and a red ribbon to bring to Christmas parties for the host. Trust me, a gift like this will be very welcomed as opposed to some lame bottle of wine you buy at Trader Joe’s on the way to the party. Gits made with care always impress and IMO are so fun to make.

Here is a short idea list of things you could possibly make:

• Creme Fraiche, find my video here

• Chow Chow, a simple canned vegetable medley of cabbage, peppers, onions, garlic, vinegar

• Homemade pasta sauce, your best recipe for pasta or even pizza sauce

• Popcorn-in particular flavored popcorn…use cheese powder or caramel, or both

• Chocolate nut bark-lovely and easy

• Chocolate Truffles-easy to make and are a big hit when packed into a colorful bag or even a glass jar

• House-made Irish cream

• Homemade vanilla extract-make this season, tell them to wait a few months to use it

• Smoked chicken mousse-smoke chicken thighs and blend with cream, shallots, garlic, parsley, white wine, salt & white pepper. Pack into jars….perfect for parties

• Apple butter

• Spiced pecans-lovely and easy

• Coffee liqueur-here is a good recipe

• Homemade cranberry sauce

I could keep adding to this list but I think that gives you an idea of what you can make.

I feel strongly that we’re headed into a time, economically speaking, that gift giving will be a much better option than buying some crap from overseas. Most things we buy enrich other countries and they fall apart rather quickly so discover the benefits (and cost savings) of making gifts with your own hands!

In addition to giving gifts that you make, maybe you can offer Heirloom seeds as gifts to those who garden or plan to garden.

Interested in preserving your harvest? see the National Center For Food Preservation-FREE RESOURCE

Read The Independent Farmstead by Sean & Beth Daugherty, I am a few chapters in and find it to be an excellent read for those looking to homestead.

ECONOMIC NEWS:

Unemployment rate spikes, jobs numbers are a fraud and have been revised lower 7 monthls in a row, tax revenues down yet they tell you economy is booming. Are there people dumb enough to belive this? well maybe…!

PRODUCT RECOMMENDATION:

LC King Manufacturing in Kingsport Tennesee. This US company has been producing amazing garments for many decades, support these folks and buy real hardwearing clothing made by Americans, skip Target, Gap, H&M, Ross, Old Navy, and other outlets that sell crappy imported garments. Buy real clothing!

Skip the store, go to the kitchen, and make it yourself.

RESOURCES FOR THIS EPISODE:

Cultivated Meat Shakeout

Beyond Meat Slashes Workforce

Harvest Eating Spices

Support Harvest Eating

Enroll in Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

On iTunes

Fountain FM

Stitcher Radio

Player FM

Google

Top Podcast

Audible

Podbay

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.

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

*** 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

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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.

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

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.

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