Living off our Garden Harvests! (2023 Pantry Tour) 

Thank you! We’re so glad people are enjoying them, but the idea of reaching the masses is a little terrifying 😅

I agree with this person.... Love your content!

You might have to start charging for your content then.....

‼️🙏🏾🙏🏾

I agree!

Or they can ask for anyone to drop them off the old newspapers, recycle/reuse. ❤

Thanks for the tip on the apples!

@@HomegrownHandgathered You’re welcome. Thank you guys for the interesting videos.

So glad to hear that! There really is so much abundance around most places if you know what you’re looking for 🙂

So glad you’re enjoying it! We actually watch a couple Scandinavian folks on here and although their plants are very different from ours we enjoy seeing how they live 🙂

Thank you! So glad you’re enjoying them. We’re having fun doing these longer videos 🙂

You’re welcome! 🙂

That sounds super interesting! I'll make a note to try them next year!

Cool! Yea a hammer is definitely the most cost effective way to open the walnuts (I guess the only cheaper option would be a rock 😅). We’ll share some videos about cooking with acorns later this year, but we also have a comprehensive guide on acorns in our foraging course if you’re looking for more details

So glad to hear that! 🙂

We actually just signed a book deal and we’re gonna be working on it over the Winter! This book is going to be all about how to grow your own food and have recipes for each veggie, but we’ll probably do a foraging one next.

@@HomegrownHandgathered That's wonderful I can't wait to get them!

Canning is pretty time intensive compared with drying or freezing, that would be my guess. However canning the meat would make much less work on the other end, just pop off the lid and it’s ready to eat. But they might be so busy at harvest time that they don’t have any more time to can.

Thanks!

I’ve been canning and dehydrating for years, trying to put up a years worth of food for my family of five and have never had a problem. Most of my friends also put up a years worth of food and have no problems. Follow the USDA’s guidelines and you will be just fine.

We’ve never had a problem because we always follow trusted recipes and techniques when canning and fermenting. You can find great recipes and guidelines at the National Center for Home Food Preservation: nchfp.uga.edu/#gsc.tab=0

Hey!! Aw thanks. Hope you’re doing well :)

The grinder for the corn you mean?

Yes ma’am

www.thewondermill.com

Thanks

Honestly, last year we just got a bit tired of cooking every meal. We both love to cook so it’s usually fine, but work was getting busier at the 3 month mark and we both just wanted to sit on the couch and watch a show so we ordered a pizza 😂

@@HomegrownHandgatheredhaha I feel that! Still, 3 months is really impressive. I’m excited to see how y’all do this year!

No, they only gave out 30 permits for the city park cull so we didn't apply. We're glad they're doing that though. Good for the health of the herd and the native plants!

We use a Wondermill Junior. It’s a little pricey, but it’s one of those tools that will outlive us and we use it basically every day.

In my area anyway you wouldn't even make a dent lol.

Calorie-wise we have enough for each of us to eat our normal calorie intake for just over 6 months. We’ll see how long we feel like cooking every meal though. That’s really the limiting factor at this point 😂

Technically “feral” fruit is fruit that was cultivated and then escaped into the wild. That’s why the pears and apples are a little bigger than the wild ones that are native

So helpful!! Thanks for the reply!@@HomegrownHandgathered

Our pup does a great job of keeping the critters away from the food

It’s good for most of North America actually. We specifically chose plants and mushrooms that are very widespread 🙂

Freeze spread out on a wax paper lined baking sheet first then divide into bags and seal. That's what I do at least

@@bernadettejohnson7430 Oh, THANK you! I've been having ever so much trouble with sealing wet foods, despite the instructions that came with my sealer. After the first cooking process to kill bad enzymes, would freezing THEN vacuum sealing stuff like brussels sprouts and broccoli also work, or am I more likely to introduce bacteria to the veggies between cooking and freezing (or double-freezing, in the case of putting the vacuum-sealed veggies back in the freezer)? Hope that makes sense!

@@rachelwickart275 So, years ago a coworker told me that after sending two foodsavers back because of seal failures with shredded zuchinni she called the company and they said to lay it on a baking tray lined with parchment or wax paper, let it freeze then bag and seal. I think that would work well for delicate fruit you listed above (but haven't tried it myself). The rest I think is trial and error. We've found for juicier meats (like ham) we like to bag it, lay the bags in the freezer with the open end turned up (after wiping the opening clean) freeze for a few hours, then seal so that process may work for some of your stuff. As far as veg that you have to blanch to freeze, I would probably cool it completely in the fridge first then pop in the freezer on trays for a bit, then, bag and seal? I've only done that once with some cabbage and didn't care for the texture when I used it later but that may be a frozen cabbage thing, not a process issue.

@@rachelwickart275 as far as how much bacteria that may or may not introduce, I really don't know. I just know I've always heard things freeze better if they've been fully cooled in the fridge first

@@bernadettejohnson7430 Thank you for all the suggestions. I'll give it a practice run today -- found a grocery store deal on blueberries and cauliflower -- and we'll see how that works. I've been at my wit's end trying to figure out a way to keep my sealer from getting all gunked up every time I use it for "wet" stuff. 😁

We press oil from our walnuts/hickory nuts and render it from the venison fat. When we’re doing our challenge we make an exception for salt and olive oil though

We’re actually working on one now!

That would be incredibly difficult, think sugar, salt, baking powder ect. But it's a wonderful thought!

It was a black elderberry (sambucus nigra). Maybe you’re thinking of a different species?

Thanks! And yea, salt and cooking oil are the two exceptions we make since we don’t have a great way to produce them right now 🙂