Harvest Eating Podcast-plant Based Vegan Recipes

In the mid summer when the garden is producing lots of produce, some plants are begging to produce others are coming to the end of the their cycle. When more room is made what are you going to plant? and what are you going to do with the crops that are giving your a harvest? These are the main issues gardeners are faced with each sumer about this time. Learn what I do and what I am thinking about.

In this episode I speak off the cuff about a variety of personal topics that include whats is going on with Harvest Eating, stuff around the farm. swimming in the river, my France trip and much more. I run out of ice for my tea so you listen to some good music while I get ice, then a darn tick crawls up my laptop screen. Enjoy this wild, unscripted crazy life episode..recorded mere hours before departing to France.

n this episode I talk in general about my garden and give you an update on what were growing, what were harvesting now, what will come soon. I also give some tips on weed control and speak about what I am doing to save or put up these foods. I also talk about compost amending and those DARN BUGS!

In this episode I do my best to encourage and even nudge you into starting to increase the depth of your panty or for some of you, take the first step. There are turbulent waters ahead and we all need to strap in and have enough stored food to make sure nobody goes without, especially our children or elderly. Some economic discussions and some lemonade too round out this episode.

In this episode I have a chat with Stan Barrett, one of my dear friends about a past trip to France, a potential trip to France in 2 weeks, Lacanche Ranges and even a lovely French women with a French accent!  I hope you enjoy this causal chat with a friend and sponsor of the show.

n this episode I discuss antique and heritage apples. I recently took a day trip to the high country in NC to meet a couple who specialize in saving and promoting over 350 varieties of old apple trees that have been thriving in these Southern Appalachian mountains for centuries. These are apples with funny names like Lampoc, Limbertwig, Gano etc.  If not for the Joyners, these apple would be gone forever, this is not just food we're talking about...it's about preserving the heritage our of food sources.

This episode is all about grilling and recipe ideas for a successful weekend cookout. I cover preparing the grill, marinating chicken and steak, how to cook meat without burning it and properly cooking chicken so it's not raw inside and burnt outside. Also, some great dessert ideas and super tasty recipes.

In this episode I give a pep talk about bringing The Harvest Eating Lifestyle with you this year on your vacation. I also describe in detail how we just did that in Florida and how local farmers markets can play a key role. I discuss your culinary inventory, a term I frequently use. I also go into a diatribe on buying well made items like Yeti Coolers. Why buy cheap junk that will surely break only to be replaced again? 

This episode takes you from the early morning at 7:30 am with my son Garrett urging me to get up and takes you throug my entire day. You'll hear about family fights, about my dog Yukon, The Great Pyrenees and our picnic at the beach. Many of you have requested more personal details so here you go...enjoy!

In this episode we discuss the 5 mother sauces created by August Escoffier of classic French Cookery fame. These base sauces are the foundation most great cooking and can be made at home and deployed into many dishes that you will love. Once you have mastered these sauces you can make other "compound sauces" which are derived from the 5 mother sauces. You do not need to be a French snob to use and enjoy the 5 Mother Sauces. Also, my son and daughter make an apperance on air, and I eat some toaste too!!

This special episode is all about the Harvest Eating Spice Blends we sell. This is somewhat commercial so I wanted to be upfront about that. These spices are really terrific and I wanted to tell you how we started selling them and a bit about why I think you could benefit from having them in your pantry.

This episode I address some listener questions and try to give my perspective on these. I get hundreds of emails per month with various questions, suggestions, comments etc. If you would like to get your question answered use the words "podcast question" in the subject line to help me curate the email load.

This episode is al about sweeteners, how to use them, which to use and which NOT to use. Learning about sweeteners and how they effect cooking is a critical bit of information to have. Learn how to avoid burning your grilled food by using sugary sauces and basting liquid correctly.

This week I discuss the best kind of salad there is..the Main Course Salad. With a combination of textures, temperatures and flavors, main course salads can be a great way to eat plenty of healthy foods. Nuts, fruits, beans, seafood, chicken, beef, sprouts, dried fruits etc. These ingredients can be combined into wonderful and suprising treats for the tastebuds. Main course salads have lots of fiber, vitamins and minerals too.

On this episode we delve into the Harvest Eating Pantry, what should be in your pantry, what's in mine and a few tips about organizing and rotating the pantry. I will discuss, baking, herbs & spices, canned goods like vegetables, snack foods, coffee & tea and also condiments and items like corn starch etc. and also canned foods like tomatoes, green beans etc.

In this episode I discuss the basics of canning the harvest. I will go over what canning is, why should canning be something you learn, what types of foods are canned, etc. I discuss the basics of sanitation and the difference between water bath canning and pressure canning. I also walk you through the process of canning tomatoes and throw in plenty of tips and ideas and also some chat about my local area farms including a tomato filed a stone's throw away that we source our tomatoes for canning from

This episode focuses on planning a dinner party successfully. Many times planing a party can be stressful and turn out to be a bad experience. We talk about setting the right mood, pre-part snacks foods, wines and then plan an actual 4 course Latin Style meal on the fly off the top of my head. This episode will give those planning a dinner party some tools for the task ahead.

In this episode I discuss the practice of  what I call Cookonomics. In The Harvest Eating Cookbook on page 263 the section on Cookonomics begins with a short explanation that describes making things yourself.  You can make many different items at home and save money, remove preservatives, additives, fillers, colorants etc. from your diet and be much more independent.

This episode I discuss the many befits of keeping chickens. I wil ldiscuss the lifestyle commercial chickens have which are not so good, compared to the the life a well-cared for bckyard chicken enjoys. You will be encouraged to keep your own chickens and if not so inclined to at leat find local eggs to enjoy.

This episode is all about cheese. I offer some basic history, a primer on milk types and techniques to make cheese as well as discussions about cheese making regions. I also share my thoughts on enjoying cheese and discuss the cheese course, which is a staple in France. Building your own cheese course at home can be easy and very rewarding.