This is an interesting homesteading challenge this time around. I'm going to go with a pretty broad skill (set of skills? you need one for the other!): Cooking and Preserving Food
Maybe three? Since it's cooking and preserving food that I've grown? or maybe just:
FOOD IS MY SKILL
Sure, why not? I needed to learn how to preserve food 'cause I'm good at growing it and I feel so guilty when it gets thrown away (yes, even into the compost for 'reuse').
Squash is one of my go-to Veggies
This grows so incredibly well in the area I'm in, and it produces profusely. Even when you grow too much & you give away all you can, you'll have 20 lbs left over each week to preserve. No joke. You can pickle squash (the ratio is: 1 cup water, 1 cup vinegar, 2 tablespoon salt plus an optional ¼ cup sugar) with the refrigerator method (let it sit for a week) or with the water-bath canning method (boil for 10 minutes in pint jars, 15 minutes in quart jars).
Seasonings you can use:
- garlic cloves, peeled
- onion, ringed or chopped
- dill seed
- mustard seed
- coriander seed
- peppercorns
- red chili flakes
- bay leaf
Extra fancy seasonings:
- cinnamon sticks
- dried allspice berries
- dried juniper berries
- ginger
- turmeric
- dried jalapeno pieces
Greens are Sorta my Jam
I do everything BUT make jam with them. Thicker leaved kales and collard greens freeze really well (blanch for 3 minutes, submerge in ice, squeeze out water & then stick in a labled bag), and in a pinch you can make a wild kale pesto with some of the softer ones. If you get bored, brussels sprout leaves are also delicious!! The stems pickle up well, too, if you find yourself with an over abundance of them! Chard makes a great leafy alternative to wilted spinach with eggs, or fresh lettuce for salads. Those stems also pickle well, but lose their colour - and they brighten up plain blended potato soups! Especially the pink chard stems, 'cause who wouldn't love eating a pink soup?
Tomato is Life
Seriously. So much life. So much perfection. If the world were void of anything other than tomato I would be the second happiest person on earth. Put these on pasta, rice, quinoa! Eat them fresh, make salsa, reduce into a paste! DRINK A BLOOD MARY while debating which bbq sauce is better - tomato, vinegar, or mustard based. hint - it's a combination of all three
Bonus Skill: Reusing Jars
I am going to start buying stock in these jars, as soon as I am able. Not only are they reusable to the nth degree (minus the lids for long-term storage) but you can use them for so much more!
- Transporting lunch, snacks, but thin soups get tricky
- Making oatmeal in
- Drinking out of
- Holding spare change, pens, rubber bands, and so forth
- Making candles with
- Crafting beauty products
I hope there's enough of a DIY feel to this for you, @kiaraantonoviche!
Interested in sharing your own stories? Then get to gettin', honey! Click here to read the prompt and maybe win some SBD.
If you're interested, check out some of my other recent plant-based posts:
Adventures in Seed Starting - Sweet Pea Edition
Update on the AeroGarden
Sow, Sow, Sow Your Seeds - then hurry up & wait
Adventures in Plant Propagation - Jade Cuttings
Quality info here. Summer squash are just so prolific, glad you’ve given some tips for preservation. What you’re sharing here is useful on many levels, and hope many benefit from it.
thanks for the resteem! 💚
Yum! You've been entered into the #homesteadingchallenge, thank you!
absolutely - thank you for the opportunity to share (and remember) some tips for folks!
In the summer, when it's been harvested, we'll eat summer (yellow) squash three or four time a week. Just a quick sautee with some seasonings and SOOOO good!
summer squash is definitely one of those veggies that work best with minimal seasonings. the stuff that granma used to grow, back in texas, was delicious RAW! sliced up thin with just some salt & pepper, and a fresh, raw tomato on the side.
Mmm those fresh veggies look delish! Well done!
much appreciated - i had a lot of fun growing & eating everything, that's for certain =D