Welcome to Locally Raised! My name is Marta. I'm a former professor striking out on a new adventure: homesteading on an acre. I've just moved across the country to live in my childhood home and change the way I source my family's food. Join me on my journey! I'll share the process of starting from scratch, growing and raising food in our own back yard and sourcing from local farmers.
I just bought an insane amount of vermiculite and it cost me $750 for what I needed for four 6ftx3ftx17in beds. I saw perlite was an option, but SFG heavily suggested vermiculite. I almost went with perlite due to cost concerns, as well as how hard it is to find vermiculite (I had to order online). Does perlite do the trick?? Also, did you only use mushroom compost? I used a blend of worm castings, black kow manure, leaf compost, and mushroom compost. The mix calls for 5 different types, but I couldn't find chicken manure or shell compost anywhere!
Many hands make light work! Oh this brings back memories! ♥ I'm in my 60's and have never heard of the corn silker! What an awesome thing to have in your arsenal on a busy preservation day!
You could put pickling spice in the brine or just added to each jar especially spears or whole cukes. It might be to seedy with the round sliced, but added to a bag in the brine would be perfect. ❤.
Summer corn salad: either fresh corn or thawed frozen, halved cherry tomatoes, sweet or red onion, avocado chunks, lime juice, avocado or olive oil, salt, pepper, cilantro. So yummy. Best part is you don’t have to cook the corn. If I am making a big batch I leave the avocado out and then add it to each serving. That way if you have leftover corn salad you won’t end up with brown mushy avocado in it. You could also add black beans to this salad too. We love fresh corn sautéed with butter, salt, and pepper. You can add a bit of cream to make it a little more decadent!
I just purchased this scanner from Amazon and I found your video to be perfect. I also ordered the book that you used and I’m excited to start some new recipes with. Now I’m onto your canning beef stroganoff in French onion soup. Thank you so much Marta.
That’s great! I think you’re going to love it. I’ve been grateful to be able to preserve things beyond the fruits/jams/pickles of water bath canning. Best of luck.
Are you asking about health benefits? My motivation for preserving basil is just for flavor while cooking, but here’s a good source for health properties: www.medicalnewstoday.com/articles/266425#benefits
Hi - Just came across your channel and am a new subscriber. Can you tell me 1) what brand cookpot you're using to heat the broth for the stroganoff, and 2) what gardening zone are you? Thanks! Looking forward to getting caught up on your videos :)
That's rough; sorry! I'm not familiar with vinegar allergies--if you're allergic to white vinegar, could apple cider vinegar be an option? Apple cider vinegar can be safely swapped for white vinegar when canning. Substitutions while canning are tricky because there are limitations to what you can change while maintaining food safety. In terms of safety, lemon juice can be substituted for vinegar, but I'm guessing that would taste awful.
I didn't notice a bitterness when we ate this. I can see why that would be a concern, though--so many herbs take on a bitter flavor when they're cooked too long.
Hi. I have a first printing 2016 version of this Ball canning book and it calls for the tablespoon of butter and adding 2 cups of the 3 cups total wine at the beginning. 👍
Don't put them in your refrigerator. Put your pickles in an ice chest with a block of ice or chipped ice off to the side that will keep them quite cool and they will stay firm for pickling refrigerator makes them soft
Nice to see you again. I have a lot of basil tight now. I have been using it to make basil tea with honey. It’s really good but I have so much more. I think I’ll dry some also along with thyme and camomile. I want to make pest but I don’t think my hubby would like it. 😢
Curious if the pesto will retain that bright green color. I've made it and froze it but was told you have to pour a thin layer of olive oil to cover the top before freezing in order to keep the color. I would love to skip the step if it will stay green and fresh looking!
You need a seal if you want your pickles to be shelf-stable. Another option is to make "refrigerator pickles," which will last in the fridge for about a month.
@@Locally_Raised all mine sealed but 2 jars so I just did a new lid and did the bath again! Hopefully that’s okay lol. It was my first time doing any sort of canning
@@barnhart3011 Yay! I love seeing people get into canning. Yes, it's no problem to re-can if they don't seal; you'll probably fine that those pickles are softer because of the extra cooking time.
Thank you for the video. No offense intended, but would you please store your blue cast iron Dutch oven on a lower shelf! I could just see the, heavy, lid of it sliding off the top and hitting you on your head when you try to take it down. 😳
Thank you for this video. I have grown basil for the first time. It is beautiful ❤️ and I want to preserve lots of it, from my garden bed. This truly helps.❤❤❤
Hi! So nice to watch this video! I've started my beekeeping just this year and decided to go with top bar beehive. I'm in Ireland and just recently we went for annual Irish Beekeeping Association meeting and there was nothing said about this type of beehive. It is not a complaint.. as I knew they aren'as popular as the other hives, but I totally understand your "loneliness" 😅 so far I find TBH working well for me, it is worth to mention that I live in small town and have this hive in my back garden, the fact that the inspection of the hive isn't as invasive like in other types helps a lot! Looking forward to see more of your videos! Greetings from Ireland!
Hi there! I had no idea when I posted this video that I would get to hear from beekeepers all over the world who are using top bar hives. I love it :) Unfortunately, I lost my first colony of bees over the winter, but I've installed another colony and am tending them closely. I'm determined to see them through this winter and hopefully enjoy my first honey harvest next spring. Best of luck to you!
Yes, that works well, too. One advantage of storing flat in a bag is that the mixture doesn’t have as much surface area so it isn’t as prone to oxidation and flavor loss as in an ice cube tray. But there are advantages to each; whatever works for you is great.
Grape leaves work, too. Anything high in tannins will do--strawberry leaves, grape leaves, fig leaves, oak leaves. Those strawberry leaves were from my garden; use whatever is accessible to you.
Good question. Most grains and legumes have phytic acid, which prevents the body from absorbing some the food's nutrients. When you soak in water with a bit of acid like vinegar for 7+ hours, it helps to break down the phytic acid. Food become a bit easier to digest and more nutritious.
People with high blood pressure need to limit sodium of salt. Parmesan cheese has alot of salt/sodium. Be aware too much sodium can cause high blood pressure which in turn harms the delicate filters of kidneys, deceasing kidneys' important function.
Yes, ingesting too much sodium is definitely a common problem. Most of the sodium intake in the average American diet comes from sodium already added to highly processed foods. I mostly cook from scratch and adding a teaspoon or two of salt isn't something I'm concerned about right now (even if the dish has some cheese). If it becomes an issue for me or someone in my family, I'll eave it out.
For full health value of garlic, let finely chopped garlic sit exposed to air for 15 minutes. So you might want to start the pesto prep by working on the garlic first.
Yes, I do that when I'm using garlic for medicinal purposes (like fighting a cold). Right now, with a newborn and two young kids, I'm not a stage where it's worth it to me to wait on adding garlic. Maybe I will in a different season of life.
I use paper bags for fresh leaves and shake it around every day and it works well for dehydrating. Keep bag tightly closed. Don't crumble until you use it. Keeps the flavor longer.
If you rotate the pressure valve the wrong way pressure will escape and it will take a minute to either repressurize or it will error and turns off so you just start again and be careful not to turn that dial the wrong direction.
