You don’t have to move to the middle of nowhere to become a 'homesteader'. You can start right where you are. Today.
Author: admin
My name is Cindy. I guess you could say my homesteading journey began in our second floor walk up apartment when we were newly married. It was fun to finally be “playing-house” for real, and I suppose I never really grew out of that stage. It just got realer and realer as time went on.
Now I am the mother of five grownup children who all have children of their own. One of my sons called me a “closet hutterite“. Made me laugh. But I couldn’t think of a suitable retort. Still working on that one.
These five great kids have given us nineteen wonderful grandchildren who are the joy of our lives. I am married to my best friend. His name is Dan, and he is not a closet hutterite. But he’s a patient sorta guy who doesn’t mind living with one. Most of the time.
Truth is, in the beginning of our life together we thought (and hoped and prayed) we’d one day live on a small farm. ….. Well, life doesn’t always work out exactly how we picture it in our younger years does it? It didn’t materialize quite the same way we dreamed it might, but that is totally okay. Sometimes Heavenly Father gently nudges us in a different direction, and so here is where we are. In a big Canadian city, surrounded by lots of good neighbours. They’re also patient sorta people. That helps.
For home canning, please use jars specifically made for this purpose with two-piece sealing lids and rings, as opposed to single-use jars that you may be tempted to recycle. I am all about recycling and I use glass jars for most leftovers in my fridge and dry storage, so I get it. BUT – the specific ‘sealers’ recommended for home-canning are built with heavier glass and higher heat resistance to withstand the high temperatures and pressure of the canning process. With proper care, canning jars can be reused for many years.
assorted sizes of wide mouth jars, from left to right: 1/2 pint (approx 1 cup or 250 ml), pint (approx 2 cups or 500 ml), quart jar (approx 4 cups or 1000 ml or 1 litre), 2 quart jar (approx 8 cups or 2 litres)
A Mason jar is a type of glass jar, not a brand, named after its inventor John Landis Mason, who patented its design in 1858. They have a specialized two piece lid – a flat disc with a screw-on band or ring, and were used primarily for canning and preserving food. When the patent expired, the term became a generic name for a molded glass jar with a screw-top design. and many companies began producing them. Today they are highly versatile, and open used for storage, drinking and home decor.
People expect that all “mason” jars are canning jars, but that is not the case. Mason indicates the style of the jar, not the durability – the term is used generically to describe any jar of that DESIGN. Most mason jars are not intended for the conditions involved in home canning.
How are you supposed to be able to tell the difference? Only buy jars labelled as intended for home canning. There are several brands, the most common are BALL and KERR. Other brands include BERNADIN, ATLAS and GOLDEN HARVEST. * Bernardin is considered Canada’s leading brand of canning jar, but in 2001 Newell Brands purchased Bernardin and moved production from Ontario to Muncie, Indiana. Interestingly, while production is in the US, they are exclusively destined for the Canadian market. Jars intended for the Canadian market are measured in metric sizes: 250 ml, …. litre etc, while those intended for the American market are imperial: ounces, pints, quarts etc.
Types of jars
Regular mouth jars – used to be called narrow mouth): ideal for pourable foods like jams, jellies, syrups, juices, sauces and salsas.
Wide mouth jars – larger openings make it easier to fill them, making them excellent choices for whole fruits and other foods that are chunky. I prefer to use them for tomatoes, peaches, pears, plums and other fruits. They’re easier to serve out of too.
. . . aaand then there’s the ‘in-between’ sized – GEM jars – which were only made in Canada, and came in Imperial sizing of quarts, two quart (1/2 gallon), and pint sizes.
Gem jars were made only in Canada, making their first appearance just before the turn of the century, 1900. The name became a generic term for canning jars in Canada much like “Mason” jars in the United States. Gem Jars began being made in 1857, in Ontario. The new “Improved Gem” jars were made by the Canadian company “Bernardin” in Toronto, appearing in the 1930’s and gaining popularity during the war years. They were originally sold with glass lids and rubber rings, and were very popular in western Canada especially.
I grew up seeing my mom use GEM jars with glass lids, and she grew up seeing her mom do the same. The transition to metal lids happened gradually as they became a more standard and available option. That is what my kids grew up seeing their mom use.
When I started canning in the 1970’s, I chose Gem jars as my preferred jars because of the in-between mouth size (wider than the narrow ‘standard’, and narrower than the wide mouth). They easily lent themselves to liquids like juice and broth, and just as easily to big chunky food items like tomatoes, pears and peaches – very practical: one-size-fits-all. Interestingly, but not surprisingly, they became the #1 choice for Hutterite colonies on the prairies.
After a century of making them, in 1994 the Toronto based producer of Gem jars – Bernardin, was purchased by the US company Alltrista Consumer Products, who a few years later, announced they were ceasing production of the jars, lids and rings. By 2001, the manufacturing plant stopped producing them entirely, citing slower sales due to the increasing popularity of the (American) regular and wide mouth sizes. Suddenly literally hundreds of thousands of glass canning jars across the country became useless without the metal snap lids. Canadian home canners took up the fight (by way of petition) to pressure Bernardin back into production of the lids, and they were heard. Bernadin (the new management who cancelled them initially) begrudgingly complied. At the beginning of 2003, they committed to do a large single run of the lids, which created the mentality of scarcity among consumers.
from left to right: standard, gem, wide I’m sure you can see why the middle size would have been so popular in Canada.
In the meantime, Toronto-based Canadian Home Canning Inc. took up the gauntlet to fill the void, and began producing lids for the home canners still in possession of tens of thousands of Gem jars. Since each inner lid is intended for single-use, the jars are pretty useless without them.
The lids were not sold everywhere and many home canners didn’t even know they were available again. Whenever I found them, I bought everything I saw (which was only ever a handful of packages anyway) because I didn’t know when or if I’d see them again. But I never found the rings for sale. While the rings are reusable, they do wear out, so they became a pretty hot commodity, getting rarer by the year. In 2022, Bernardin ceased producing the Gem lids.
A few years ago I learned from a friend – about a relatively new online company – eager to ride the wave of renewed interest in home canning. For Jars. Simple, straight forward name. I’ve made a few orders from them, and they’re my go-to.
The most popular North American brands of Mason jars right now are: Ball, Kerr and Bernardin.
Jar summary:
Canning jars: not to be confused with single use jars. Canning jars are made to handle high temperatures. Use ONLY clean jars without cracks or nicks in them.
Lids and rings (screw bands): those that are specifically made for the jars you’re using. Do not reuse the metal snap lids, they are single use only. You may find that some seal, but they may also not seal. Personally, I’m not willing to gamble with the odds.
other equipment:
Water bath canner: for water-bath canning, it isn’t necessary to purchase a special canner as long as you have a pot that has a fitted lid and is large enough to fully immerse the jars in water by at least 2 inches (5 cm) — and that will allow the water to boil when covered. You’ll also need a rack that fits inside the pot or canner to prevent the jars from sitting directly on the pot bottom. Hot water bath canning is ONLY FOR HIGH ACID FOODS like fruit, jams and juices.
Pressure Canner: for everything that is low acid. Available in assorted sizes. It IS necessary to use one specific to the task. Low acid foods includes all vegetables and all proteins.
Jar lifter: very important, this tool is relatively inexpensive but indispensable. It is essentially large tongs to assist you in putting jars into HOT water, and in removing them again out of boiling water.
Wide mouth Funnel: sure makes it easier to fill your jars without spilling and making a mess. You can buy plastic or stainless steal. I have both, but I prefer my stainless steal one. I use it for much more than camping – almost daily, for lots of applications.
Utensils: large spoon or ladle to fill jars, and a simple table knife to remove air bubbles.
Clean dish cloth to wipe jar rims, and clean dish towels upon which to place you processed jars. I also like to use a long handled jar cleaner to help me get to the far corners when cleaning.
Jar Maintenance and other things
Your Mason jars are heavy duty and suitable for every day use. I can in them, use them in the fridge for liquids and leftovers, as well as for dry storage in the pantry. In smaller sizes, I even freeze some things in them (be very careful when freezing).
Never submit them to thermal shock, as you’ll lose. When they’re hot, sit them on a rack or a padded tea towel to prevent the hot jar from coming into contact with a cold counter surface. Wash in the dishwasher, or in hot soapy water (rinsed thoroughly).
Check your jars frequently for cracks in the body, which could break in the hot water bath, or chips along the top which will prevent a proper seal. If you see either of these, retire the jars immediately. They’re no longer usable.
Often times if I am storing dried or refrigerated food in my jars, I’ll use a plastic lid designed for this purpose.
Plastic Leakproof Storage Lids for Mason Jars, sold in 6-packs; wide or standard sizes. There are other brands sold on Amazon quite a bit cheaper, but I find that you get what you pay for with them.
Flip Top Lids with easy pour spout. Available in both sizes, and online in various colours.
“We’ve come a long way baby” when it comes to canning equipment, especially the most important pieces like jars and lids. Most of the changes have improved the safety of home canning so don’t dismiss them. In THIS case, the new way is much better than what your gramma was doing.
Have fun learning how to can; it starts with having the proper equipment on hand. Enjoy the process!
Spanakopita is a delicious savoury Greek pie made of perfectly crispy layers of phyllo (fee’- low) dough and a soft filling of spinach and feta cheese. Spanaki = spinach, pita = pie, so quite literally it means “spinach pie”. I’ve learned that there are as many different recipes as there are Greek grammas. Kind of like cabbage rolls, and just like the BEST cabbage rolls are the ones your gramma used to make, so it is with spanakopita (spana-KO-pita). I’m sharing with you the way I was taught by a family friend Erie Kourounotis – with a few modifications I’ve made over the years. Yes, it takes a little time to assemble, but it is much easier to make than you might expect. *tip: I find that its better if it sits at least half an hour from the oven before served. That helps the filling to set, and makes the crust easier to cut.
Most of the time in my house Spanakopita is the main dish, with perhaps a Greek salad on the side, and probably some tzatziki or hummus to serve with it, but it also makes a great side dish for a big family dinner, or to bring with you as a potluck dish.
Spanakopita can be made in a large 9×15 baking dish (usually cut into 15 pieces) or individually in the form of rolls or triangular hand pies. I like them in the individual hand pies, but I’ve never made them like that. However you prefer them, that are always a soft delicious spinach-cheese filling wrapped with golden, crispy phyllo pastry.
Crust Phyllo dough is layered sheets of tissue-thin pastry. You buy it in the freezer section of the grocery store, near other frozen pie crusts. It comes tightly folded in a long thin box, many extremely thin layers of crispy pastry. Keep frozen until you use it, but thaw it out several hours in advance.
Filling The key ingredients in a classic spanakopita recipe are spinach (or other leafy greens) and feta cheese. Erie taught me to use fresh greens, but I discovered that I can fit a lot more greens in if I lightly steam them first, then roughly chop. You can also use frozen spinach – thawed first and completely strained. Squeeze ALL liquid out or you will have a soggy spanakopita (bleh). I generally prefer to use greens I’ve freshly picked from the garden, and lots of them. Swiss Chard, Amaranth, assorted other garden greens like tatsoi or bok choi – or whatever you have on hand.
I had some greens in the fridge from a day or two ago, and picked lots of fresh greens in the morning from the garden. Lightly steam just until they wilt and are a beautiful bright emerald colour. Then coarsely chop to make it easier to incorporate the remaining ingredients throughout.
To add flavour: dill, onions and garlic. I use a LOT of dill – at least a full cup, depending on how big the batch is. I also use garlic and onion. I know some people use parsley, I don’t. No particular reason except that Erie – didn’t.
I picked a bunch of dill in the morning, snipped the green ferny parts off the stems, swished in cool water to clean and then drained. Finely chopped.
To bind all ingredients together: eggs. I never use salt because the feta cheese is quite salty already, but I do like pepper.
OLIVE OIL. Because you must. Spanakopita cannot be spanakopita without olive oil. * I have seen people put olive oil in the filling – I don’t do that. I use it all on the pastry.
Assemble everything in place, beat the eggs separately, then mix into coarsely chopped greens. In the picture in back: eggs. Left to right: olive oil, at least 1 cup, crumbled feta, freeze dried chopped onions* and minced garlic, loose Italian parsley (I don’t generally add parsley but I picked it for another dish and I had some left over so I added it), chopped fresh dill.
SPANAKOPITA
– Enough for a 9×15 glass baking dish Ingredients: – package of phyllo pastry, thawed at least 6 hours. I usually take it out of the freezer the night before and thaw in the fridge. Set it on the counter while you assemble your filling, BUT DON’T TAKE OUT OF ITS WRAPPING, otherwise it will dry out.
Doesn’t matter which brand. I’ve tried several and so far, they’re all pretty much the same in my opinion.
– green leafy vegetables: spinach, Swiss Chard, spinach, Asian greens of all sorts, lambs quarters, amaranth (pig weed), orach, . . . . usually I use an assortment of whatever I can find ready in my garden. You can even add a little bit of kale. The more you use, the thicker your pie will be with beautiful, wholesome GREENS! I shoot for at least 10 cups of finished steamed greens. – 3 or 4 eggs (depending on how much green you’re using) – 2 or 3 cupsfeta cheese, crumbled (depending on how much green you’re using) – LOTS of fresh dill weed (1-2 cups finely chopped) – 2 to 4 cloves garlic minced – 1 large onion chopped (in this picture I used freeze dried onions because I didn’t have any fresh garden onions on hand) – 1 Tablespoon pepper (you can use less if you’re not a huge pepper fan). NO salt. – olive oil, probably about a cup(ish).
Thoroughly mix everything together. I find the easiest way to do this is with my hands.
Directions:
1. Preheat oven to 350 degrees F. Wash greens and set aside to steam or blanch. Fill clean sink with COLD water to plunge your steam greens in to stop the cooking process. Use ice if desired.
2. Heat a large skillet over high flame, to steam your greens in. Add one cup water and bring it to a boil.
3. Coarsely chop washed greens and add large handfuls to the HOT water in skillet. Cover with lid to steam, and cook JUST TILL vegetables become a brilliant bright green. Don’t over cook, you’re just looking for it to be slightly wilted. Remove from heat and plunge into cold water to cool quickly.
4. Repeat till all the greens are steamed and cooled. Strain well, and roughly chop again. Be sure to squeeze all remaining water out of them.
5. Add strained greens to a large bowl for mixing, and set aside.
6. In the same skillet, wipe out the water and heat a 1/3 cup olive oil. Saute chopped onion and minced garlic till soft and translucent. Add to bowl of cooled, strained greens.
7. In a small bowl beat the eggs and add to greens and toss to thoroughly combine by hand.
8. Crumble feta cheese, and add to bowl of greens, add chopped dill and black pepper. Toss by hand to thoroughly combine.
9. Pour about a cup of olive oil in a shallow bowl that you can dip your hand into. Unroll your
Assembling your masterpiece:
10. Lightly brush oil over the inside of baking dish. Place two to three sheets of phyllo dough in the pan folded over in half to fit; use a pastry brush or your hand in oil to lightly brush the oil onto pastry. Repeat this step with 5 or more phyllo sheets (use at least 6 layers, I usually use half the package of phyllo). Plan to wipe oil over top every 2nd or 3rd layer of single ply door.
Dip your hand in the oil and drizzle it all over the surface, spreading it with your hand.
11. Spread the mixture of greens evenly over the phyllo sheets, gently patting down. I usually end up with about 2 inches deep of greens. The more the better, they’ll still cook down a bit.
12. Cover the vegetable-cheese layer with remaining phyllo sheets, brushing each one with olive oil. Tuck the excess phyllo dough into the edges. Make sure the top is brushed completely with oil.
*hint: purists oil between every layer, but that is a lotta oil. I’ve had spanakopita I’ve purchase from specialty bakeries that dripped oil when you eat them. That is too much oil for me. I know I’m killing tradition, but you can make these kinds of decisions when it’s your own kitchen.
13. * optional: you can use a knife to score the top of the phyllo (don’t cut all the way through, just through the top phyllo sheets) to create about 12 – 15 pieces.
14. Bake in preheated 350F oven for 45-60 minutes or until the phyllo turns golden brown. If its browning too quickly, cover loosely with tin foil for the last 15 or so minutes. Remove from oven and allow it to set 15-30 minutes to set up. Then, finish cutting into pieces.
15. You can enjoy this dish warm, or as leftovers at room temperature or even cold.
If you didn’t use all the pastry, wrap any remaining phyllo layers back up and put into original package to refrigerate. They don’t last very long in the fridge. I usually simply divide the package in half for top and bottom, and use the whole package in one large recipe. Or if you have enough, make a smaller dish in addition to the large one.
give it at least 15-20 out of the oven before you finish cutting the pieces
I’ve been making this dish since about 1990, and at the beginning Dan wasn’t a big fan. That suited me just find; he’d have a piece at supper and that was that. I wrapped the remaining pieces individually in plastic to take for lunch the rest of the week. When Mom moved in, we did pretty much the same thing, with slightly less leftover.
finished spanakopita – ready to eat. I recommend serving it NOT hot so the filling sticks together better.
One day at dinner, Dan had a second piece – he claimed he was “starting to really like it“. But I had a system, and in my system there was no room for Dan to start “really liking it“. I told him so, but we had turned a corner – never to turn the clock back. Dan is usually a little more reluctant to try new foods than I am. Nevertheless, he had turned that corner and I needed to adjust to having less leftovers. I always tell people that “Dan is allergic to anything ‘green’. He thinks if green food touches his fork he’ll die.” This is only half joking. When I met him the only thing green he’d eat was iceberg lettuce (hardly green), and fresh peas (if he himself stood in his grampa’s pea patch). He’s come a lonnnnnng way baby!
I make spanakopita as often as I can in the summer time, using whatever green leafy vegetables are ready in my garden. But I specifically grow swiss chard for that reason. I think of Erie K. every time I do, and I am grateful to her for teaching me how to make it. It truly has become a household favourite. I started making it because I loved it, and one by one over the years, each individual in our family went from thinking it was okay to acquiring a serious taste for spanakopita. Even Dan!
I hope you’ll give this dish a try, Please let me know how it works out.
Know what’s worse than highway 2 on a Sunday evening? THIS on highway 2 on a Sunday evening!
On our way home from a great weekend visiting family. – that’s good Tire on the trailer blew just south of High River. – that’s bad Dan was able to stop fairly soon – that’s good Couldn’t get too far off the highway. – that’s bad. It’s summer. – that’s good But stinkin’ hot – that’s bad. But not as hot as it could be – that’s good. Daylight. That’s very good. A Good Samaritan driving behind us saw it blow. He pulled over as soon as he could. That’s VERY good. Dan had a spare tire of course, and a jack. That’s good. Jack broke. That’s not good. Our good Samaritan had one too. That’s good. He’s a good guy. And young and strong. Also good. And kind. And cheerful. That’s helpful. Because Dan wasn’t cheerful anymore. Traffic was heavy and steady. Not good. But to be expected.
87 year old Gramma Great, in the shade while she waited
“. . . for charity never faileth. Wherefore, cleave unto charity, which is the greatest of all, for all things must fail—But charity is the pure love of Christ, and it endureth forever; and whoso is found possessed of it at the last day, it shall be well with him.” Moroni 7:46,47
Thank you Good Samaritan Guy. Thanks for responding to your gut instinct to stop and help. You breathed life into our confidence in humanity today. You make us want to BE that person who helps.
And thank you Heavenly Father for watching out for us and protecting us. And for sending our friend who’s name we never learned. I’m sure he’s happy. Because I know that doing that sorta thing makes one happy. Please bless and protect him.
This seemingly trivial photo from years ago makes my heart happy. 14 year old Jonas washing the glass bricks for me. 2 year old Jack hanging around him, watching and chatting it up, Jonas patiently including him and listening. This speaks sermons to me.
A sermon about two cousins on either end of the age span (Jonas is the 4th oldest, Jack is the youngest of 19), and what they have to offer each other.
A sermon about the value of sharing even the insignificant moments of everyday life.
A sermon about the example of service. Jonas is doing a service for me and Jack is learning.
A sermon about Jonas’ patience in his little cousin wanting to hang around him.
A sermon about the ease of familial love, comfort and yea, even loyalty.
A sermon about devotion. Not just Jack’s devotion to this big boy hero in his life, but of Jonas’ devotion to him as his little cousin, who some might say has nothing in common with him.
It’s a sermon of what the world needs more of.
One day Jonas will be all grown up and away, living his adult life, and Jack will be a bigger little boy who remembers him, and looks forward to the times he comes home. Perhaps they’ll play board games together like Jonas does with his uncle who is just a little more than 12 years older than him (who incidentally is Jack’s father).
A sermon about Jack’s spot in the cousins lineup. #19. Our baby’s baby. The youngest cousin. How he is surrounded by people who love him, and adore him, and patiently include him in the little things they do.
From the kitchen where I was working, I observed these two and grabbed my camera. This snapshot is a mere blink of what was going on and what I would like to have captured. It was precious and I wish I had chosen to video it.
It is a surprisingly common myth that once you ‘preserve’ a food, it has an indefinite shelf life. Absolutely FALSE. Pay attention to shelf life and plan to USE the food you store as it will not be good forever. 1
All storage methods have limits that are shorter than we are tempted to assume. Be reasonable. Nothing STOPS food spoilage, but certain methods of preserving slow it down considerably. It’s food! Its not indestructible. Nutrition is optimum the fresher it is of course, and at the beginning of storing, best used within a certain time frame.
Generally this is what you can expect:
Canned food – commercially canned or home bottled food has a recommended shelf life of 18 months to 2 years. Two years is the time frame I try to work within. Nutritional value is approximately 40% of whatever that food was the hour it went into the bottle. That nutritional value decreases as it ages, so yes, we may all know someone who has bottled peaches from 2018 on their shelf, but the nutritional value is so poor . . . . Just EAT the doggone thing or give it to the chickens! Get it over with! What are you waiting for?
Frozen fruits and vegetables if prepared properly have a recommended shelf life of 4 months to a year. For me, I use a year as my benchmark. Nutritional value is approximately 60% of whatever the food was the hour it went into the freezer. The key is to have it in the freezer as close to harvest time as possible. Don’t forget about it in there.
Dehydrated foods have a Potential Shelf Life of – 1 year for fruits, 6 months for vegetables, 1-2 months for meat (6 months if vacuum sealed. I say potential because there are so many factors to consider when dehydrating at home. Like for instance: Did you use a dehydrator? an oven? or did you air dry? How long between picking time and the dehydrator? Did you remove all the moisture? Are you certain? What temperature did you dry it at? How are you storing it? Best practise is to store in coolish room temperatures (no less than 40 F / 5 C and no higher than 70 F / 20 C), out of direct light. Nutritional value can be up to 80% with a key factor being prompt processing (from field to dehydrator).
Freeze dried food has an extraordinary shelf life of up to 25 years if done properly. Freeze drying is a gentler process preserving and protecting the food value. Nutritional value could be over 90%.
I strongly emphasize HOME GROWN when selecting what food to preserve for a few very good reasons.
* When I say ‘home grown’, of course I mean locally grown by either me or someone I know, or perhaps a farmer’s market vendor – so that we can know HOW it was grown and WHEN it was picked. Produce begins to deteriorate in-the-hour it is harvested. Most produce: all stone fruit like peaches, plums, apricots, mangoes, and all seed fruits like apples and pears, we buy from the grocery store are picked before it is fully ripe, and at least a week before we buy it. This is done to assist in the transportation of the produce to distant locations, but it inhibits full nutritional content right outta the gate. Some of the phytonutrients in those plants will never fully develop if they are harvested too early.
Since nutritional value begins to deteriorate immediately, keeping produce for a week or more before we eat it, ensures significant loss of nutrients. So for example, when we buy a case of “fresh” peaches from the grocery store to bottle or freeze or even freeze dry (don’t dehydrate them), and we wait a few more days after we get them home to ripen, we are guaranteed to loose much in the way of nutrition. In many cases – more than HALF before you even cut into your first ripe peach.
DEHYDRATORS:
There are many different types of Food Dehydrators. It doesn’t have to be expensive, but to make it worthwhile – pay attention to a few details.
Purchased or homemade? New or used? When we started dehydrating in the late 1970’s there really weren’t a whole lotta options available for purchase. It was pretty much ‘homemade’ or nothing.
Oven My first experience dehydrating was in our kitchen oven. I set it to as low a temperature as I could, and used a serving utensil to keep it slightly ajar, allowing the air to circulate. I made fruit leather, using a recipe from an old book I borrowed from the library. This was a good introduction, but awkward and impossible to know exactly what temperature I was dealing with. It took a long time and was easy to lose track of time and over do it.
Homemade Conversion My next experience was to borrow a home made dehydrator from our good friends Daryl and Carol Currie from church. They had converted a small fridge, adding multiple shelves. It was heated with an in-car heater and fan. and worked very well. We loved it.
When I was in my first year of marriage, I came across this adage that spoke to me and shaped my thinking. The saying which gained popularity during the depression and wartime years, encourages resourcefulness. To me it is the motto of a self reliant lifestyle.
Screen to sun dry We experimented with an open screen system to dry in the sun. Dan built me a bottom screen and a top screen to protect the fruit from insects. Epic fail. First of all, the screens didn’t prevent the flies from landing close enough to the fruit to contaminate it, and second of all, the weather was not always helpful. We do not have the hot dry summers up here to make that idea practical. Back to borrowing Currie’s fridge dehydrator again.
Homemade from scratch Dan built me a very big dehydrator out of plywood – the size of a small freezer. I was dehydrating for a family of growing kids, and to be able to do a fairly large amount of fruit at a time was important, so I needed something that would suit our purposes. Dan and our friend Kevin Lamont worked together and made one for us and one for Lamonts. Following the example of our friends the Curries, Dan and Kevin used in-car heaters as a heat source. They worked Great and we used ours for years! I could dry about 40 pounds of apples at a time, and as I recall – it would take approximately 24 hours (rotating shelves during that time).
At length, when my need for quantity reduced, we passed it on to someone else and looked for a counter top one to replace it.
I was given an older “Nesco GARDEN MASTER” by a friend who was moving away and downsizing. I loved it, and used it for years, but eventually it started to wear out. It sounded like it was having motor problems, and I couldn’t risk having it quit mid season, so we purchased a new model. Interestingly, the newer one was exactly the same – I guess when it already checks all the boxes, there’s not much to improve on. A nice perk was that all the older racks still fit so we gained quite a big capacity.
* Our son adopted our older one and refurbished it to run smoothly again, so now we both have one. The added bonus of that is that we can each borrow extra trays if we are dehydrating a bigger batch.
Purchased There are many types of dehydrators for sale these days: big and small, reasonably priced for the most part – so do a little research and read the reviews.
It is easy to find used (I call them ‘experienced’) dehydrators for good prices – from people who just didn’t end up using them as much as they thought they would. You can pick one up for a real good price on the secondhand market.
Unless you’re a single person and expect to use your dehydrator mostly for fun – avoid a real small size. Some dehydrators are so small they’re almost a waste of time in my opinion.
The shape of your dehydrator (round, square or rectangle) is completely a matter of personal choice, but there are a few features I recommend looking for: * being easy to clean is critical * a fairly large capacity, and the ability to do a little or a lot at a time * a thermostat to allow temperature control – a very important feature in my opinion * being able to add more shelves (racks) to increase your capacity from time to time * being able to purchase replacement pieces if needed * easy to clean plastic removable screens for fruit pieces, and easy clean plastic sheets suitable for fruit leather. tip: If your dehydrator doesn’t have screens or sheets, parchment paper is a good alternative.
Can you use your air fryer to dehydrate? Apparently you can, but your capacity is very small. You’ll be drying one sliced apple at a time, so what’s the point? And you’re still looking at several hours. When I dehydrate, I’m not doing it for fun – I’m looking for practicality and a quality product. Be cautious about keeping your heat down. I’ve had people tell me they dehydrate at 300 degrees Fahrenheit. That’s cooking, not dehydrating – and heat sensitive vitamins will be destroyed.
In the end – my recommendation is to buy a good dehydrator. Whether it is new or experienced doesn’t matter, but investing in one will give you a lot of continual flexibility to be able to take advantage of freshly harvested produce that comes your way.
DEHYDRATING: Why and How
Dehydrated foods can be a nutritious option, but the extent of the nutrient retention varies. While some nutrients are well-preserved, others like water-soluble vitamins like Vitamin C and some B vitamins, will be lost during the drying process. The extent of loss will depend on a few factors – see below.
If you’re going to be serious about dehydrating, get yourself a dehydrator. It doesn’t have to be expensive, in fact I recommend buying an ‘experienced’ one from market place or a thrift store. You can get some pretty nice dehydrators for decent prices when you buy them second hand. I highly recommend getting one that has temperature control and that fits on your counter.
Nutrient Retention in Dehydrated Foods:
Vitamins: Vitamins C and some of the B complex (B1 & B9) are heat-sensitive and can be degraded with heat. To preserve these nutrients, use as little heat as you reasonably can. If you have a food dehydrator with a thermometer on it (my high recommendation), you can deliberately keep your temperature lower: 115 F to 125 F (46-52 C).
Temperature: For delicate citrus fruits and strawberries, keep the temperature range on the lower end / 115F – 125 F. For more hardy fruits like apples, some recommend doing the first hour at about 140 F to remove initial surface moisture, then reducing it to the lower range for the remainder of the drying time.
Minerals: Minerals are generally well-preserved during dehydration.
Fiber: Dietary fiber content remains largely unaffected by the drying process.
Calories: The calorie content of dehydrated food is going to stay the same, but on a weight-for-weight basis may seem higher because the water is removed.
Macronutrients: Macronutrients like carbohydrates, proteins, and fats are largely retained during dehydration.
Factors Affecting Nutrient Loss:
Drying Method: Dehydrating in a dehydrator at a low-temperature, retains more nutrients than air drying or oven drying. Temperature: Lower drying temperatures help preserve nutrients. Storage: Proper storage (like cool temperature and in the dark) helps maintain the quality and nutritional value of dehydrated foods.
Benefits of Dehydrated Foods:
Longer Shelf Life: Dehydration extends the shelf life of foods, reducing spoilage and waste.
Concentrated Nutrition: Dehydrated foods are more nutrient-dense by weight, making them a good option for backpacking or situations where weight is a concern.
Variety: Dehydration allows for year-round access to a wider variety of fruits and vegetables.
Mixing batches? Sometimes you may have two or more types of food that need the dehydrator at the same time. Can you mix them? ie: a few shelves of kale and a few shelves of fruit leather? Be careful. Consider the flavour and aroma of the foods your thinking of putting together.
Apples for instance have a pretty delicate flavour profile, tarragon is pretty strong. Keep those things in mind as you make the decision to combine in the dehydrator – albeit on different shelves. I have mixed in the past but usually with similar things: apples and fruit leather, cherries and fruit leather, cherries and apples, tomatoes and basil or oregano, kale and most herbs. Garlic or onion with anything else? ABSOLUTELY NOT! Don’t even do those in the house. And make sure you wash your shelves afterward. With garlic you might even want to use parchment paper which you can discard afterward.
What types of herbs, fruits and vegetables grown in the prairie provinces of Alberta are best candidates for dehydrating?
HERBS
All garden culinary herbs except dill weed (the green ferny parts), chives and cilantro are suitable for drying. With these herbs, the flavour is lost and the texture is not very good. I opt to freeze them as the flavour, colour and texture remain beautiful. I use them FROZEN, scraping out of a container with a fork and returning the container to the freezer immediately.
Basil – Oregano – Rosemary – Sage – Savory – Tarragon – Thyme (and any other leafy herb): wash, shake off water and drain well. Bigger leaves like basil I’ll remover from stem, smaller leaves like thyme and rosemary I’ll leave on the stem. Arrange in single layer on dehydrator rack. Once they’re dry, its a lot easier to strip off the stems. Do NOT leave any herbs unattended, as some will dry surprisingly quick. Oregano, tarragon and thyme for instance could be dry in a couple of hours, while basil may take double that time or even more. You know they’re dry enough when they’re crispy. Some leaves like basil will change colour – get a lot darker. Other leaves like oregano will stay the same colour. Be prepared for variety, they’re all gonna do what they do, and its all okay in the end.
Garlic: is different entirely, as it is not leafy, but succulent. Slice and arrange on rack in single layer, being prepared to redistribute by hand from time to time during the drying process. Best to find a protected outdoor area to set up your dehydrator as the smell will be very strong. When dry, store in slices, or grind into powder / granules.
FRUITS
* Experiment with length of time, always selecting a low temperature if you have a thermometer on your dehydrator. * Most of these ones listed you can expect to take over night at least – probably a good 12-18 hours. You’ll know they’re ready when they’re CRISP. Not a minute sooner. * Not all pieces will dry at the same rate. Rotate your racks throughout the process, and remove pieces that are dry sooner than the others. Place them in their storage jar, and continue to add others as they dry. If you stop too soon and pack them away while there’s still some moisture in them, they’ll mould and you’ll lose them all.
Should you peel your fruit? Depends on the fruit – and your preference, but I generally choose to peel apples. I find that the skin dries a little tough and the kids were eating around it.
Apples: my kids were raised on dried apples, dehydrated in a large dehydrator that Dan built. I could fit 40+ pounds of apples into it at one time. – Peel them, core them and slice into rounds 1/8 – 1/4 inch thick. If you prefer wedged slices to rounds, go ahead, you be you. – Add to a water-lemon juice solution to prevent them from browning. – When you’re ready, spread evenly in a single layer on your dehydrator racks and stack them. Cover with the lid and turn it on. Suggestion: set your dehydrator to 145°F (63°C) for about an hour to dry surface moisture, then reduce it to 135°F (57°C) for the remaining drying time. This two-step process helps prevent “case hardening,” where the outside dries too quickly and traps moisture inside. Expect 6 to 12 hours for the apples to dry completely. Don’t be surprised if it takes longer as there are other factors like humidity in the air that will affect the timing.
Testing: its a good practice to test every few hours, occasionally turning slices over as you see the need. Rotate racks.
Checking for dryness: Apples are dry when they are dry to touch, no moisture when pressed between your fingers. They can be crisp or pliable but ‘leathery’. Your choice.
Cooling and Storage: Always allow to cool completely before storing; a few minutes will suffice. Don’t let it sit for too long though, as it will absorb moisture from the air and lose it’s crispness. Store in an airtight container, preferably in a cool, dark place. I prefer glass jars.
Shelf life: You can be comfortable with storage of several months up to a year. After that, the quality will start to deteriorate.
Blueberries: I rarely have enough blueberries to dehydrate, but if you live in the north and you’ve got a favourite wild blueberry patch, then go for it! Poke a hole in each berry to break the skin – other wise they’ll take forever. Personally I wouldn’t leave these overnight. I’d want to keep a closer eye on them to prevent over drying. Use the steps for apples as a general guideline.
cherry raisins – I save the pits too to use in other projects.
Sour cherries: One of my favourite ways to preserve cherries is to dehydrate them, and then use them like raisins. Pit them, cut in half and place on the dehydrator rack open side up in a single layer.
Pitting cherries is a messy job, so its the perfect one to take outside. Having the dehydrator plugged in outside as well, keeps the whole mess outside where its easier to clean up.
fruit leather
Pears: Personally, I do not enjoy the texture of dried pears, so I don’t do them.
Plums: I slice into quarters – Prunes! Beautiful. Refer to the instructions for apples as general guidelines. No need to soak in lemon water, and if the plums are especially big and plump, cut them into smaller pieces.
I only use plums that are easy to pit. If I cannot remove the pit by simply slicing the fruit, then its not suitable to dry. Best to eat those plums fresh, or use for plum jam or plum sauce.
Rhubarb: only in fruit leather, as by itself the texture leaves much to be desired. See footnote for more information on fruit leathers. 2 Rhubarb freezes well – I love to use it frozen in smoothies, and I even can it sometimes cold packed in pint jars to use later as a sauce or in oatmeal. 3
Strawberries: slice and dry. No need to treat with lemon water, they’re beautiful. Like the blueberries, I wouldn’t leave these unattended over night. I’d want to keep an eye on them to prevent over drying. Strawberries will also make beautiful fruit leather alone or added to rhubarb. 4
All of these fruits are perfect for eating right out of the jar, or rehydrating. Use in porridge, or to bake with: muffins, cakes, crumbles etc. Stewed prunes over top of oatmeal. Refreshed dried cherries in muffins. Stewed apples and blueberries. Rehydrated apples and cherries in a nice ‘crisp’ or cobbler. Strawberry sauce to go over top ice cream.
Remember a dried plum is now a prune. It will never be a plum again – even if you rehydrate it. It is a PRUNE, just like a dried grape will always be a RAISIN. Rehydrating will never make them what they once were.
VEGETABLES
– carrots – corn – green beans – peas – onions – peppers – kale – spinach – tomatoes – zucchini – I store all these vegetables in labelled glass jars in a dark pantry cupboard. Most of them will only be useful in soups later.
* Most of these ones listed you can expect to take over night at least – probably a good 12 hours. But as with fruits, experiment with length of time, always selecting a low temperature if you have a thermometer on your dehydrator. * Not all pieces will dry at the same rate. Rotate your racks throughout the process, and remove pieces that are dry sooner than the others. Place them in their storage jar, and continue to add others as they dry.
Carrots: chop into small pieces and dehydrate to use in soups over the winter. Use in small amounts as they’ll be pretty strong flavoured, and expect them to take at least 20 minutes to rehydrate in brothy soup. I like to make carrot juice in the fall when I have lots of carrots, and when I do I often use the leftover pulp in carrot muffins or carrot cake. Sometimes however, I have an excess of carrot pulp that I cannot use right away. In that case, I’ll dehydrate it and store in a jar to use for carrot muffins over the winter.
carrot juice and whole wheat carrot muffins – the perfect late summer breakfast
Corn: shuck cooked corn as if you were going to freeze it. Break the pieces up quite small and dehydrate. Rehydrate in soups.
Green peas and beans, sweet peppers: blanch as if you were going to freeze them. Dehydrate on racks and rehydrate in soups.
Hot peppers: If they’re small I dehydrate them whole, and use them whole later without rehydrating them. I will throw them into the food processor whole, like for spinach dip, or to add to a sauce or soup. *tip: Peppers have a protective skin that should be punctured or split before dehydrating. You can still leave the peppers whole, but splitting the outer layer with a sharp knife before putting in the dehydrator will drastically reduce the time it takes. Sometimes if the peppers are small, I string them with thread and hang them in my kitchen to dry. It seems that simple puncturing of the needle helps.
Kale: Remove the tough stem, wash and chop coarsely. Lay on racks – no need to worry about single layers, I stack it quite deep. It dehydrates surprisingly (don’t ask how many hours – I never pay attention to that enough to write it down) quickly. I never blanch (or steam) it first.
Onions: chop into small pieces, or slice into 2-3 inch pieces and rinse in cold water. Rinsing removes some of the strong pungent sulfur flavour that is released when the onion is cut – I highly recommend it. Arrange on rack in single layer, being prepared to redistribute by hand from time to time during the drying process. Best to find a protected outdoor area to set up your dehydrator as the smell will be very strong.
Spinach and other leafy greens that are more delicate than kale: I suggest lightly steaming first (then plunging into COLD water to stop the cooking process). Drain well then coarsely chop and lay loosely on the dehydrator rack. Personally, I prefer freezing delicate leafy greens.
Tomatoes: choose meaty tomatoes like Roma. Tomatoes that are too juicy will take forever and stick like crazy to the rack. I slice them and lay in single layer on rack. As they dry and get leathery in texture, I’ll turn them over by hand and put them back on the rack to finish. Make sure you rotate your racks from time to time to help with even dehydrating. To use: add to soups or sauces as is, or powder them in a blender to use in the same way one would use tomato paste. 5
Zucchini: choose zucchini before it gets huge – the perfect eating size. I never peel the the small ones (just as if you were serving them for dinner), slice in nice thick pieces, then quarter them. Sometimes if I have a bigger zucchini, I’ll grate it and dry that way to refresh later and use for zucchini cake. These ones I DO peel because the peel is tough.
Other vegetables like: beets, broccoli, cauliflower, cabbage, cucumbers – personally I don’t recommend dehydrating them, mostly because its a texture issue. Having said that, there are always exceptions: I have dehydrated beet slices for the purpose of powdering them (like tomato powder) for adding to smoothies. Beets are a nutrient-dense, low-calorie vegetable packed with vitamins, minerals, and antioxidants. They are particularly rich in folate, manganese and potassium, also rich in fiber and iron and dietary nitrates which are beneficial for heart health. This makes them worth going the extra mile to find a way to benefit from them. Just because a fruit or vegetable is not suitable to use in the ‘traditional’ way, doesn’t mean its not useable in a non traditional way.
It is always worth experimenting with how you can benefit from the good that your garden is gifting you. The very nature of experimenting means it might not work – but it might! Be creative, and open minded to try things you haven’t tried before. Be THAT person. Discover new things simply because you gave them a try.
* I recently saw a post for dehydrated dill pickles. The individual who posted, had too many on hand and their family didn’t care for the brand, so they got ‘creative’ and discovered something wonderful. THAT is what we’re talking about. Not only did they have a good experience, but by sharing they helped others have a good experience too.
a few rules to live by:
Being self reliant is about not wasting goodness.
“Store what you EAT. And then eat what you store.” It doesn’t do any good to dehydrate foods that you are never going to eat. But on the other hand, it IS good to experiment in small quantities at first, and then give it every chance. Not all fruits and vegetables are suited for all forms of preserving, 6 so its good to be flexible.
I hope you’ll give some of these foods a try in the dehydrator, and I’d love to hear your experiences. You likely have some great ideas that I’ve not implemented yet. Or some ways of using the dehydrated foods you’ve dried. I’d love to hear those too.
Sometimes a kid’s just gotta to run away from home. And sometimes their parents wish there was a safe place they could run to.
If only they all could just ‘run away’ down the street to their Aunt Cindy’s house where they knew they’d be welcome and where an old Gramma Great lives who would sit with them. …. If only…
One memorable day, my great-nephew Elias had simply had enough — exasperated with life in general, but especially with his current ‘family’. Fed up, he declared that he was going to find a new family. His mom later told me that his older brother even helped him pack his bag—apparently, the feelings were mutual.
With determination, Elias marched down the street and into a familiar crescent. As it happened, I was at the community garden for a couple of hours, but Gramma Great was home. Though she doesn’t always catch every word he says, she understood enough to get the gist. She made him a snack (some crackers with peanut butter), and they sat and visited for awhile, but she was quite concerned – worried that his parents were looking for him. He on the other hand, had no such concern LOL.
There was a time Gramma Great would read stories to them. At the time of this particular visit, she is not able to see well enough anymore to read stories, and sometimes she can’t remember well enough to tell them either, but . . . sometimes she can. This is one of those times.
When I returned, I texted his mom to get the full story. Turns out, they knew exactly where he was, and had even seen him walk in the front door. Elias had made up his mind to have a sleepover, and—fortunately for everyone—that worked out just fine. He spent the evening with some old folks who love him, got tucked into a warm bed, and woke up with a much sunnier view of the world.
On this day 7 year old Elias had come over unannounced. 88 year old Gramma Great worried his parents were looking for him because the explanation she got out of him was pretty disjointed. But crackers and peanut butter and the Three Billy Goats Gruff can make everything better.
The next morning, his dad came to pick him up, and Elias went home cheerful and content—offenses on both sides forgiven, and balance restored.
One of the things I appreciated most about my mother in law Miriam Thomas, was that my kids (especially my troubled teens) always knew they were loved by her unconditionally. The fact that she lived within walking distance, made it possible for them to swing by on their way home from time to time – to get their bucket filled. She was pretty good at filling buckets.
I was always grateful they had someone nearby who didn’t have to lay down the law or enforce any rules. They could just go there and be loved, a safe place to take a breather and maybe even have some hot chocolate. A place where no questions were asked, and their presence was always welcome.
If only all kids had a safe place to go … and if only all parents knew they did.
an interesting memory popped up in my facebook profile today . . . and it caused me to reflect on how things could have been
June 12, 2010 early in the morning, I was suddenly awakened by a crashing sound outside in our backyard, and then silence. I looked out the window and couldn’t see anything until it occurred to me that I should be seeing a fence where I wasn’t. I watched the car who had backed into a panel of our fence and knocked it down, pull forward, and pull into the garage. The door shut.
With some incredulousness I told Dan “Someone just knocked our fence down.” He joined me at the window. I said “It was our neighbour. She just pulled into the garage.” We went outside and took a closer look. It was a Friday. We had a dog, so going the day without a fence wasn’t gonna work. Dan took the day off, went to Home Depot and spent the morning fixing it. He said it really wasn’t that bad.
Before I left for the store, I posted the following in facebook ….
“our neighbour across the alley just backed into our fence, knocked out several boards and knocked down the huge stack of firewood we had lined up against it onto several perineal plants in their path, and then quietly drove back into their garage and shut the door (while I watched from the window). … ”
Several people responded to my post; my daughter’s response (she knows her mom) was:
“firewood . . . fence . . . whatever. Plants! Boy are they in trouble!”
Some time in the morning, after I had left for work, Dan went over to talk to the neighbour. His wife was just driving away as he got there. The neighbour apologized. His wife had had some distress and was on her way to a doctor’s appointment. I do not remember what the story was, not even sure we heard it, but I know there was one. And clearly it was an accident; the kind of accident that your newly driving teenager might have. As the parent of that newly driving teenager, there would be a list of things one might do, including having the kid own it, and share some responsibility for paying for and repairing the damage.
That evening, after I was home from work, our lady neighbour came over to apologize. Dan had been able to stay home during the day to fix the fence. We introduced ourselves, had a good visit, no hard feelings. She offered to pay for the material, but Dan declined – saying it hadn’t been that expensive of a fix. Thank goodness the hit was between posts so they weren’t jeopardized. She promised him a jar of pickled beets for his trouble.
Good way to meet your neighbours and to make a few new friends. Even if you don’t like pickled beets – which Dan doesn’t LOL.
I recall being contemplative for many months when I looked back and considered the events of that day. Who knows what goes on in someone’s mind? What the backstory of any particular event might be? What they were dealing with? It wasn’t a tragedy. No one got hurt. There was no point in losing our minds over it. And within 24 hours, it was as if it hadn’t happened – except that we had a jar of pickled beets in the fridge. But today as that memory showed up on facebook, I reflected on it again. We have been here in this house for 26 years and have never really had too many interchanges with those neighbours across the alley. I cannot even tell you what they look like, not sure we’d recognize one another at the grocery store. Though I have spent more than a few hours working in the alley behind our fence over the years, we’ve seldom run into each other.
What a tragedy it could have been if we had had a bad interchange that day. If we had allowed such a minor incident to be the excuse to not behave kindly, it could have initiated bad feelings between us for years – which is sad to contemplate. To be fair, we were busy and preoccupied raising our five kids during those years, managing our bookstore and Dan’s business, serving in church, and involved with our respective families and aging parents. We didn’t have a whole lotta time to reach out to neighbours we rarely saw anyway. But what if our only interaction with them had been unpleasant? What if it had involved harsh words of judgement and anger? Those things are difficult to come back from.
What if she couldn’t muster up the courage to come over and apologize? Would that have made a difference? Sometimes people justify not being able to let things go because they didn’t receive an appropriate apology – effectively shifting control of their own life choices to someone else. Would we have had a harder time letting it go? What if the damage had been greater? More expensive? What if Dan wasn’t able to fix it and we had to hire someone? What if? What if?
Hard to say what would have transpired if some of those ‘what ifs’ had taken place instead of what actually did. But I truly believe – from our part, it wouldn’t have amounted to a hill of beans. It may have taken a little more time to repair, perhaps even a little more money, but it too would have faded into the past.
But what IF when Dan went over that morning, he had been angry? What if he had been confrontational? What if our neighbour had felt challenged by his actions or words? What if he had responded poorly? Could anyone blame our lady neighbour then, if she couldn’t bring herself to knock on our door later that day? And then what? Would we have resented her lack of follow up? How differently our actions that day could have made the outcome. What if we had insisted they pay for it? Insisted that they fix it? I’m sure they would have – it would have been the right thing for them to do – BUT . . . .
But we would have missed the opportunity to have had good feelings between us. . . . . we would have allowed a little incident to become bigger than it deserved to be. . . . . we would have disliked them and given them reason to dislike us. All these years later when we didn’t have reason or opportunity to interact, we could have blamed on that day.
I do regret not having or taking the time to be a better neighbour to them. We went to a garage sale there a couple years ago, where Dan bought the wagon he fixed up for me, and that I use all summer long to walk to and from the community garden with my plants and tools. We learned that her husband had passed away during Covid. A missed opportunity to bring over a meal and some flowers, and expressed caring – had we known.
I’ve had times in my life when I’ve been harsh, when I’ve said things I felt justified in, but that I later regretted. Those times are heavy to me. They undoubtedly affected someone else’s day, and have influenced their feelings toward me and perhaps even about themselves. Some of them I can perhaps still alter, but most are lost opportunities.
I feel impressed today to pay more attention to interactions I have with others – no matter how brief. To make sure that when I come to those forks, I take the kinder, gentler road; that I don’t leave this earth with any more regrets than I currently carry. If I may, I suggest we all pay more attention to our interactions with others. In the end, the person they will benefit the most will likely be ourselves.
Its time to change my story – before it’s too late. We all can be better neighbours. We can make better stories than a fence, a wood pile and a jar of pickled beets.
I’d love to hear your thoughts and comments, and maybe even your experiences and suggestions.
We have my 88 year old mom living with us. She’s been here several years and we love having her. It’s not without adjustments of course, on both sides, but over all its been a good fit. For the most part she’s quite healthy and active for her age. Occasionally we’ve have some medical problems we needed help with. A few times in the last few years, she’s been in the hospital for issues that are not so minor when you’re 88. She has the beginnings of dementia, and though she can function in her normal day-to-day, when she’s sick of course, or when other things throw her equilibrium out, she becomes even more easily confused.
Gramma Great playing a game of Racko with great grandson Deacon
sourdough muffins with freeze dried blueberries
During one of her hospital visits, when she was there for a week or so, she was very confused and I didn’t want her to be alone. I sat with her every day and into the evening until she fell asleep, and was back every morning before she woke up. She’s hard of hearing and its difficult for her to understand what is going on, even though she’ll look right at the doctor when he’s talking, smile and nod as if she understood everything he tells her. It’s confusing for everyone else when she does that, because all her signals are that she heard you. You actually have to stop, and ask her “Did you understand what I said?” No one ever does that of course. She’ll easily give the wrong message simply because she didn’t understand the question. In an environment like a hospital, its easy to get confused—and that can be scary. This is very time consuming for me, so ‘things’ I would normally do get set aside for awhile.
freshly baked loaf of sourdough bread
There certainly wasn’t time for things like grocery shopping, but people still need to eat right? Dan was still packing a lunch to work, and I was still preparing meals for those who lived here and those who came by to visit Mom. Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not. And if we’re not making our own meals, we’re buying them – because going without is not really an option.
Sour dough crepes made with freeze dried eggs. Served with freeze dried peaches and black berries
Several times I wondered about going to the grocery store, but honestly, I never really had a need to. I had everything I needed right here in my pantry, including freeze-dried fruits, veggies, dairy, and meat that were all healthy and nutritious – “fresher-than-fresh”. And meal prep gave me a distraction while still being present. Nevertheless, I found myself being quite amazed that I didn’t feel any compulsion to go to the grocery store, but there simply wasn’t anything we needed.
Why amazed? Because a few weeks before all this happened, Mom had gone to stay with my sister for a bit while Dan and I went on a pre-planned vacation. The week before we left, I cleared out the fridge—used up or gave away every last perishable item in there. When we got home, I considered grocery shopping . . . but I didn’t need anything, so – I didn’t. And now it had been several weeks of not going to the store. No fresh milk, no fresh eggs, no sour cream or ‘fresh’ produce in the fridge. No bread.
Mujadara with freeze dried onions, served with freeze dried green beans. and homemade tzatziki with freeze dried cucumbers.
Shortly after picking Mom up from my sisters is when she went into the hospital, and we started that unexpected routine. By the time I decided to go to the grocery store and pick up some fresh asparagus and a few other traditional things for Easter dinner, it had been 10 WEEKS since I had been shopping. I picked up some of the niceties – perishable vegetables, fruit, and a few dairy items. That was all I felt I needed.
So—what’s my point?
Sometimes life just happens. It doesn’t have to be some big emergency or crisis. Sometimes it can be as simple as you’re just busy, or your priorities temporarily shift, and the “everyday” stuff—like grocery shopping—just doesn’t fit in.
Fajitas with freeze dried peppers, served with rice n beans with ground beef and cheddar.
But what if you didn’t have to worry about that detail?
What if your pantry was stocked with whole, simple, healthy, shelf-stable food you could count on when life gets hectic? No stress. No scramble. Just open the cupboard and make a meal. What if much of those food items were freeze dried? so you had confidence in the high quality and level of nutrition? What if that included FRUIT, MILK, EGGS, VEGETABLES and yes, even MEAT? What if it included things like SOUR CREAM and BUTTER? What if it included things like CHEESE and Complete MEALS? What if you didn’t have to wash, peel or chop any of that because it was already done? What if you didn’t have to brown the meat because it was already cooked.
Italian wedding soup made with freeze dried sausage crumbles, onions and spinach.
Whether you’re thrown a curveball and you spend several days in the hospital; or you find yourself caring for a loved one for long hours in each day; or perhaps you’re the one who’s sick and you are not well enough to tend to the normal errands like grocery shopping, or (heaven forbid), you find yourself stuck in the house isolating because of something unforeseen like say, . . . a pandemic; or the truckers go on strike and too many shelves at the grocery store are empty, or perhaps you find yourself without power for a few days; or you experience unemployment; or some unexpected expenses cut into your budget and you simply have nothing left at the end of the month; or any number of different scenarios – what if you didn’t have to worry about the detail of food?
Samosa pancakes made with freeze dried onions, peas, green beans, peppers, and potatoes; served with fresh applesauce.
Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not. And if we’re not making our own meals, we’re buying them – because going without is not really an option.
What made the difference in my situation? Having a well stocked pantry was certainly one of the things that took the stress over meals out of the equation. But that on its own, is not enough. I adhere to the rule of “STORE WHAT YOU EAT, and EAT WHAT YOU STORE”. Simply put, this means I am familiar with what’s in my pantry, and I am comfortable preparing it. I know how to use it.
freeze dried shredded beef served with homemade stuffing, freeze dried mashed potatoes, freeze dried corn, fresh carrots and freeze dried green beans
Decades ago, when Dan and I were just starting our life together, and our kids were little, money was tight, with the only flexibility in our budget being ‘groceries’. If something had to give, it was always gonna be in the grocery department, as that was the only place there was flexibility. Perhaps you can relate. I considered possible scenarios and I worried how they might affect my children. I wanted to shield them from the hard things in life. I wanted them to be comfortable, and to have confidence that our family was doing okay. No matter what.
I didn’t want the worry of debt to hover over our heads. Life is full of worries as it is, I didn’t want preventable ones to crowd in. The solution to all of these things was ‘preparedness’. Dan and I saw eye to eye on this. Being prepared meant many things, but one of the simplest things was to STORE WHAT WE EAT, and to EAT WHAT WE STORE. I cannot begin to tell you of the peace of mind that comes from planning ahead and managing those PREVENTABLE worries.
That philosophy has made our life much more comfortable in every single way. Life is hard enough. It doesn’t make any sense to make it harder because of lack of planning.
yogurt bowl with freeze dried berries and freeze dried spinach. Don’t knock it till you try it. DElicoius and super nutritious. Complete protein, fresher-than-fresh produce.
In the situation that prompted me to reflect and write this post – before having my elderly mom live with us, I hadn’t had the experience of being at someone’s bedside day after day after day. There had been prior reasons that prevented regular grocery shopping, but this was a new one. I cannot express the comfort of not having to worry about it. The weightless peace of mind that attended us as we navigated those weeks. And yet, the comfort of outward things continuing on as ‘normal’.
Tabouli with freeze dried tomatoes, onions, peppers and cucumbers
Several years ago (2009 to be exact) I discovered a new line of freeze dried foods that became a game changer in the way I lived my life of preparedness. Yes, we had tried freeze dried food before, but we didn’t much like them. This was different. Yes, we had tried some of the longer shelf life food before, but they were horrible. Yes, food storage was important to us, but variety was an issue, and vegetable were pretty much non existent.
I was introduced to THRIVE LIFE freeze dried foods, and they became the game changer. Soon after, I decided I wanted to be the one to introduce others to the solutions I found here. I did that. And I’ve been doing it ever since.
Because life just happens, . . . . . but we still need to eat. Even if its inconvenient. You could say “Peace of mind” is my big WHY.
If you’d like to learn more about it – go ahead and check out my link.
I recently came across this beautiful true story . . . and wanted to keep it close at hand, so I’m sharing it with you. I’m quoting it as I read it.
“Many years ago Charles Laughton, the famous English actor was touring America, giving Bible reading demonstrations. He was a Shakespearean actor with considerable dramatic skill. I personally never had the privilege of hearing him read the Bible, but indications were great that it was a very moving and spiritual experience.
Once, after reading in a small midwestern community in a large rural church, Laughton’s audience was totally and completely silent. It was almost as if God had made a special trip and was there among the congregation. After what seemed like an eternity but probably involved no more than a minute, an elderly man stood up and asked for permission to read the Bible. It was granted and as the old man started to read, it was apparent he was no Shakespearean actor. He did not have the voice, the elocution, or the diction of the great Charles Laughton. As he read however, it became completely obvious to everyone present that if this had been a Bible reading contest, the great actor would have finished a distant second.
When the evening was over, a reporter went to Charles Laughton and asked how he felt about having participated in such an event. What was his rection to the old man’s reading of the Bible? The English actor thought for a moment, looked at the reporter, and said, “Well I knew the script and I knew it well, but this old man knew the Author.
The point is clear and very simple. The old man had the added advantage of being totally sincere, and totally convincing because he had that deep personal belief.” – Zig Ziglar
I do not know if this actually happened or if it’s just one of those urban legends — the kind of tale that grows into something larger than life. In fact, I’ve heard and read several versions of it. But I’ve decided it doesn’t matter.
It could be like the parables our Savior used to teach. I don’t doubt they were crafted on the spot, not to recount facts, but to reveal truth. The story Zig tells speaks of deep personal conviction – investment in the words. You could say the old man truly “understood the assignment”.
When we merely relay information, we cannot hope to move people. We only pass along data. But when we allow ourselves to be vulnerable—when we speak from the heart and share what is sacred to us — we can influence for good. We can even change our world.
If we genuinely believe that what we have to share could help someone else, might even solve a real problem, then we speak with intent. And in doing so, it ceases to be about us.
In those moments, we know more than just the script.
It’s the beginning of May as I write this, and there are SO MANY vegetables that are ready to be planted right NOW! Its gorgeous outside with no frost in the foreseeable forecast but don’t be fooled. It could turn on a dime, and make you regret that you trusted the weather. Wait until toward the end of May for warm weather vegetables like tomatoes, beans, cucumbers and squash. But there is no reason you cannot be planting cool weather vegetables like carrots, beets, rutabagas, and potatoes, and some hardy green vegetables like Swiss chard, various lettuces and Asian greens. Here are some favourite standbys of mine: Tatsoi, Radish Greens, Chives, Garlic Chives, Sorrel and Welsh Onion.
TATSOI
Being open-minded can reveal a whole new world of vegetables that thrive in our climate. Don’t overlook TATSOI just because it’s unfamiliar—it has so much to offer. Sometimes, the best discoveries come when we simply open our eyes and minds.
I first stumbled upon TATSOI by chance. It was part of a seed donation at a SEED event hosted by our local community garden. From the moment I grew it, I was hooked, and I knew that it would have a permanent place in my garden.
Tatsoi with sample ways of preparing it.
That first year, I started the seeds indoors. But I soon realized they didn’t need that big of a a head start. The following year, I direct-seeded them in the garden. TATSOI germinates quickly, grows fast, and isn’t fussy about growing conditions either — it’s just eager to grow and eager to please you. What’s not to love about that?
Many Asian greens are well-suited to cool climates like the Edmonton area in Alberta, which falls into Zone 3 and higher. It’s no surprise they’re growing in popularity. “Asian greens” refers to a variety of leafy vegetables commonly used in Asian cuisines—such as bok choy, Chinese broccoli, napa cabbage, pea shoots, and TATSOI. These versatile greens can be stir-fried, steamed, added to soups, or tossed into salads. They bring bold flavour to the table and deliver a powerful punch of nutrition.
Until now, I’ve grown my TATSOI in a sunny part of the garden, but this year I’m experimenting with a spot that gets less sun. I’m optimistic and expecting good results, so stay tuned! I’ll post an update later in the season once I see how things go.
How to Grow Tatsoi
Tatsoi is a cold-hardy, fast-growing Asian green that’s easy to grow and well-suited to a wide range of gardens, especially in cool climates.
🌱 When to Plant in Zone 3
Early spring – as early as the soil can be worked – mid April is perfect timing
🌞 Light Requirements
Full sun to part shade. It grows best in full sun but tolerates some shade. If you get hot summers, a less sunny spot may prevent it from bolting.
🪴 Soil
Prefers moist, well draining soil rich in organic matter (compost).
🌾 Sowing Seeds
Direct sow seeds 1/4 inch deep and spaced about 1 inch apart. Thin to 6 inches apart for full heads by harvesting baby greens earlier. You can also grow TATSOI in containers or raised beds.
💧 Watering
Keep soil evenly moist, especially during germination and early growth. Mulching with straw will help keep moisture in the soil between waterings.
🍃 Growth and Harvest
You can expect germination in 5-10 days, depending on soil temperature. Ready to harvest in 20-45 days, depending on whether you’re picking baby leaves or full rosettes. Harvest outer leaves as needed, or cut the whole plant at the base.
❄️ Cold Tolerance
Light frost won’t harm them, and may even sweeten the flavour. Very cold-hardy—can survive light frost and even snow. Now THAT’S what I like to hear.
RADISH GREENS
I don’t like radishes. There—I said it. I’ve tried many times, but they’ve never won me over. That said, we’re not enemies. Radishes are welcome at my table—as long as someone else invited them to the party. What I do like, however, are young radish greens. They’re tender, flavourful, and a great addition to the garden. That’s reason enough for me to plant radishes. It’s a bit of a trade-off, you can’t have your radishes and your radish greens too. Once the roots mature, the greens are tough and prickly. So, you have to decide: do you want the root or the greens? For me its no contest. I’m in it for the greens. They’re quick to germinate and easy to grow. You can pull them out when you’re ready for them, or try snipping them off at the ground for another lighter batch to follow. Throw them into a salad or put them into a fresh pesto.1
Radish leaves when eaten when their small and tender are delicious put into a sandwich, into a salad, or made into a pesto.
* Fun fact: Radishes and Chives are native to China and other parts of Asia.
How to Grow Radishes
Radishes are among the easiest and fastest vegetables to grow—perfect for beginners and rewarding for seasoned gardeners alike. If you like the spicey flavour of radishes, then go for it, but even if you don’t, you might like the milder tender greens from the young plant. Grow some for their roots if you like, and some for their greens.
🌱 When to Plant
Early spring and later summer. For continuous harvests, succession sow every 2 weeks. Avoid the hot midsummer – they bolt and turn woody in heat.
🌞 Light Requirements
Full sun (6+ hours a day is best) They tolerate partial sun to light shade.
🪴 Soil
Loose, well drained soil with good fertility.
🌾 Sowing Seeds
Direct sow outdoors, they do not transplant well. Plant seeds 1/2 inch deep spaced 1 inch apart. Thin seedlings to 2 inches apart to allow for root growth. EAT the greens you thin out.
💧 Watering
Keep soil consistently moist but not soggy. Uneven watering can cause roots to split or grow tough.
⏱️ Growth and Harvest
Fast growers! Young leaves can be ready in 2-3 weeks. Roots will be ready in 3-4 weeks.
❄️ Cold Tolerance
Radishes can tolerate light frost. Not suited for the heat of mid summer.
Chives, Garlic Chives, Welsh Onion and Sorrel
clockwise from top right: Garlic Chives with identifiable flat leaves, Welsh onion with large hollow leave, Sorrel with big bright lemony leaves, Chives with tender green delicately onion flavoured leaves.
* Every garden should have a chive plant—and, in my opinion, it should also have garlic chives, a Welsh onion, and a sorrel plant. These are the kind of hardy, perennial favourites that quietly earn their keep year after year.2 And while we’re on the subject, I firmly believe every garden needs at least one rhubarb plant… but that’s a sermon for another post.
If you’re fairly new to growing Asian greens, don’t overlook trusty favorites like chives, kale, sorrel, and even radish greens. While they may not all be traditionally associated with “Asian” cooking, they work beautifully in the same types of dishes. They’re also easy to grow, cold-hardy, and incredibly productive.
I hope you’ll give TATSOI and Radish Greens, a full chance to impress you. And also these other wonderful perineal greens. I’d love to hear your experiences. In the meantime, Happy Growing! Warmly,
Chives, Garlic Chives, Welsh Onion and Sorrel are all perennial vegetables – meaning they’ll come back every year if planted in the ground. They are easy to grow, easy to use, and very dependable. You can start harvesting in April. * Chives and Garlic Chives are good companions in the garden. Chives have fine round hollow green leaves, used like a mild green onion. Garlic Chives have flat leaves and is every bit as valuable as the normal chives, having a slightly more ‘garlic’ flavour. Easy to grow, and will get bigger every year. Easy to cut a piece of the plant with roots off for sharing. They both flower and the flowers have thousands of seeds in them, anxious to become a plant. Best not to allow the flowers to go to seed. Can be used in cooking, or to top sandwiches, salads or just about anything else that lends itself to a mild onion flavour. * A Welsh onion is very hardy, one of the first to come up in the spring, and growing bigger every year. Also known as Japanese bunching onions or spring onions, they are non bulbing onions that produce clumps of hollow green leaves that are stronger in taste than chives or garlic chives. Growing: They prefer full sun to part shade, well-drained soil, and regular watering. Division: Welsh onions divide at the base, creating clumps that can be divided and replanted to increase production. Flowering: They produce white, globe-shaped flowers in late spring, which can be cut off to encourage more leaf and bulb production. Don’t trust the name. “Welsh onion” originated in northern China or Siberia, definitely not Wales. * Sorrel is often called “Lemon Sorrel” because of the gentle lemony flavour in its leaves, and is highly prized in European and Asian cooking. To grow, choose a sunny location with well drained soil but ample moisture. choose. Once you’ve got these plants established in your garden, you can benefit from them all season long, snipping as you need them. The best thing is that you likely have friends who have them. Just ask if you can have a portion of their plant, and replant into your own permanent garden area. Perennials are always looking for a friend. ↩︎
