Comforting flavours, versatility and deep nostalgic connections to family, culture and tradition are a difficult combination to beat. It’s part of what makes up real “comfort food”, evoking strong feelings of home and family. Perogies are Eastern European dumplings typically filled with a cheesy mashed potato filling, made from unleavened dough. They are boiled and often pan fried with butter and onions, offering a rich, satisfying flavour especially when topped with sour cream and onions. That’s the other part of what makes up real “comfort food” – it’s gotta be delicious. No matter which way you look at it, perogies are THE comfort food of north central Alberta. They can also be filled with meat or sauerkraut, or even fruit for a sweet variation, with the dough providing a soft, sometimes chewy exterior to the soft interior – whatever it happens to be.
After that, its all about personal preference, as perogies are as versatile as you want them to be. They’re incredibly filling, making it the perfect food for hungry kids, and convenient too, easily be made ahead and frozen for later use. Some simply boil them, and some take the additional step of pan frying them with butter and onions. No matter how you cook them, they’re usually served with sour cream.
I am not a purist. I came to perogies the ‘gentile’ way – when I was a teenager they were introduced to our family by a relative – purchased frozen from the grocery store. Before long we were hooked. A few years later, I married a man with a Ukrainian step mother, and things like perogies and cabbage rolls were never the same in my world again. To be fair – Margaret Suelzle wasn’t a great cook of many other things, but when it came to her Ukrainian specialties she rocked. There wasn’t a festive dinner without homemade perogies and homemade cabbage rolls, and though I still purchased our perogies from the grocery store, we never said such things in her company.
Spelling
Perogy – perogi, perogies (both are plural so don’t stress about it). Pierogy, pierogi – all pronounced Pee-er-oh-gee. Since it’s native to so many different countries, and then considering the translation into English – spelling is pretty much anything you want it to be. In this blog, I’m gonna use them all, just because I can. No judging.
History of Perogies
Originally only served in the poorest of homes, pierogies required nothing more than the basic farm staples of flour and eggs, and whatever you had on hand for a filling (usually potatoes and onions). They’ve been iconic comfort food around Slavic tables since time immemorial. But just because no one can remember time without them, doesn’t mean they don’t have a history. Today, perogies are typically filled with some kind of potato combination, but they took root in Eastern Europe centuries before potatoes were brought from their native South America. Its perogy evolution.
It is believed that they were introduced in the late 13th century by the Venetian merchant, explorer and writer MARCO POLO who spent 24 years in China. When he returned, he brought fascinating stories of his adventures: the strange people he encountered and even stranger animals. And food! He documented many Chinese foods, introducing Europeans to the idea and variety of Asian cuisine, including spices like pepper, ginger, cloves, and nutmeg, foods like rice and sugar, as well as preparation methods like dumplings.
Easy to make and flexible about filling, dumplings became a staple food taking all sorts of forms as they filtered through Europe for the next three hundred years. Hungarian dumplings, German spaetzle, small round dumplings filled with minced meat from Russia, spiced meat-filled dumplings from Turkey, gnocchi and ravioli from Italy, and many others.
By the mid 16th century Spanish conquerors brought POTATOES to Europe from their native land of South America. As with most ‘new’ things they took a while to catch on, but when they did, potatoes became a staple all over Europe – especially in the cooler climates where they thrived. It was only a matter of time before some creative cook would find a way to marry the dumpling to the potato. No doubt that creative cook was somebody’s grandmother, as everybody knows the best perogies in the world are made by grammas.
So how did perogies come to Canada?
Though perogies aren’t originally Canadian, they are deeply ingrained in our culture, thanks to large waves of Polish and Ukrainian immigrants. The first Ukrainian settlers arrived in central Alberta in 1891, followed by thousands more before the first world war. With them they brought traditional foods and recipes which were perfectly suited to their new world – as it so closely resembled the climate they left behind. For many today, perogies have become iconic as a ‘Canadian food’, especially among the Ukrainian and Polish populations of the prairies.
The versatility of perogies is endless, with fillings ranging from the savoury potato, sauerkraut and meat, to the sweeter dessert perogies filled with fruit or sweet cheese.
Verna’s mother was an excellent cook – and in this regard, Verna is just like her, always known for her cooking. She raised her 6 kids on traditional favourites like perogies and cabbage rolls, and to this day no festive meal is complete without them.
Verna Zilinski grew up on a farm in the Ukrainian/Polish area of Boyle (160 km north of Edmonton) surrounded by aunts, uncles and cousins. Her mother was born in Ukraine, her father in Alberta. When she was an adolescent her family moved to Edmonton which had become the urban hub for many previous farming families. – Did you know that the area east of Edmonton is the largest Ukrainian settlement outside of the Ukraine? 10% of Alberta’s population can trace their ancestry from these settlers.
Perogies are labour intensive, but easy, and CHEAP – definitely peasant food, made from whatever was abundant, which for Slavic people were: flour, potatoes and dairy (fresh cheese). Often times it was a simple cottage cheese that every homemaker could make relatively quickly. Verna’s Russian recipe filling below was likely very typical, but be flexible, there was a lot of variation – all depending on what the cook had on hand and their family experience. Cheddar cheese? Feta cheese? Ricotta / cottage cheese? Go for it. Develop your family’s favourite.
DOUGH recipe: makes 30+ perogies
Verna’s perogy dough 3 cups flour pinch salt 1 egg yolk 1/4 cup oil 1 cup lukewarm water
directions: 1 Prepare dough by mixing everything in. 2 Knead by hand on lightly floured board until smooth and elastic (5-10 minutes). 3 Return to bowl and cover with damp cloth to sit and rest for about 30 minutes. 4. When the dough springs back from a gentle poke, then you’re good to go. 5. Divide the dough into two, and begin rolling out first half (same thickness as you would a pie pastry 1/8 inch or 6 millimetres). While the second piece of dough is sitting, keep it covered so it doesn’t dry out. Roll half the dough out being careful to not roll too thin. Using biscuit cutter, or a large rimmed glass, cut dough. You can use the scraps to reroll once again but remember, the more you work the dough the tougher it will get.
filling recipe
Verna’s Perogy Filling: 1 pound cooked, peeled potatoes mashed 3/4 pound dry cottage cheese 1 egg 1 medium onion, finely chopped and sauteed in butter salt + pepper 1/2 cup mellted cup butter Mash potatoes, mash in cottage cheese till well blended Add egg, sauteed onion, salt + pepper.
Mash potatoes, mash in cottage cheese till well blended Add egg, sauteed onion, salt + pepper.
Roll the dough out to a pie crust thickness (see above), and cut – using biscuit cutter or large mouth glass. Using a heaping tablespoon of the COOLED filling, fold the dough over into a half moon shape and pinch the edges firmly to seal. Go back and crimp again to ensure you’ve got a good tight seal with no air inside. Set aside on a lightly floured surface. If you’re planning to freeze them, set them on a lightly floured tea towel. Once frozen it’s a lot easier to remove them from the tray this way.
how to fill and seal perogies
Bring large pot of water to boil. Add a teaspoon salt. When boiling, drop perogies into water. Stir gently while adding so they don’t stick to the bottom. Don’t over crowd, you can do a second batch if needed.
Gently boil till perogies float, stirring from time to time. Continue cooking another two or three minutes till tender. Remove to a serving dish with a slotted spoon. You can drizzle melted butter over top to prevent sticking. Cook another batch if needed.
To Serve I like them with sour cream and chopped fresh chives or green onions. Dan is not a fan of sour cream. He likes his perogies with butter and sauteed chopped onions. Many also like to serve with bacon bits, or cooked sausage.
Suggested fillings: mashed potato and cottage cheese mashed potato and shredded cheddar sauerkraut sauerkraut and mushrooms
Dessert Perogies
filling: 2 cups fresh or frozen blueberries + 1/2 cup sugar + 2 T flour use remaining blueberries to add a little water and simmer a few minutes to make a sauce when all are cooked, pour 1/2 cup melted butter over top and sprinkle with 2 T sugar serve with blueberry sauce and sour cream
For sweeter dessert perogies use fruit or mild cheese. Blueberries, saskatoons, currants, dried apricots, fig and apple sauce, mozzarella cheese or a favourite cheese that goes well with fruit. What do you have on hand?
Remember the humble beginnings of perogies, and the gentle people who made them. Don’t make this more difficult than it needs to be.
Perogies have kept their status as an inexpensive family meal, but they’re also a very popular side dish that can be pretty fancy if you want. If you’re creative, go all the way with it. If you’re a purist and must stick to your gramma’s original recipe, then rock on. It’s a whole new world out there. And in the spirit of the people who depended on them, use what you have.
Well, for most of my life I didn’t. I never even saw a real fig till I had kids, but fig newtons were my dad’s favourite cookie when I was growing up we’ve shared a long history of sorts. These chewy fruity cookieshave been popular with children and adults in North America long before my dad was born. Who knew? And who knew they were so easy to make at home? (see below for recipe1)
Figs have always been synonymous with the Mediterranean for me, just a little out of reach but the world has become a smaller place over the years, and probably most of us are familiar with how they taste (even if it’s only from the cookies).
Recently freeze dried figs have come into my life, so my interest has been peaked, and I was curious about whether I even wanted to be interested in them. Spoiler alert: I found am most definitely interested – read on. Freeze dried figs are the closest to the taste and nutrition of fresh figs; next best thing to eating them freshly picked from your own backyard fig tree.
Figs are not only nutritious,, but have been supplying people of ancient times with a life sustaining fruit that could travel far distances without spoiling. A fresh fig simply turns into a dried fig.
It is believed that figs originated in western Asia (think of Cyprus, Israel, Jordan and Turkey), and have been cultivated since time immemorial (at least 5000 BC). Carried by travelers they spread throughout the Mediterranean and as far away as Central America, China, Japan, India, South Africa and Austraila, even as far north as southern Germany and California. Fransiscan missionaries planted figs in southern California in 1769 and they have become and important commercial crop. Depending on the type, fig trees can produce fruit for up to ten months of the year.
They contain substantial amounts of vitamins and minerals such as potassium, copper and manganese as well as dietary fiber which helps with digestive health, as well as with bone density and glucose metabolism. The B vitamins are all present in figs, most notably vitamins B1, B5 and B6. Figs are more commonly eaten fresh, but since that is too far out of my reality, I’m more interested in learning about dried or freeze dried figs. 100 grams (10-12 dried) figs is only 74 calories!
They are eaten Fresh, Dried, as a Powder, infused in a hot drink similar to tea, made into jams and paste, even made into a fig syrup, and alcohol. And evidently, we now know, they’re available as a freeze dried fruit (grown in California). Freeze drying figs locks in all those nutrients. Take a closer look – https://shop.wiseharvestfreezedriedfoods.com/cindy
Huh, who knew? It seems Figs are of tremendous value to those who understand them.
What are your thoughts about this formerly mysterious fruit?
My new find: a recipe for homemade fig newtons. Haven’t tried it yet, but it looks great. I”ll let you know. 2
Beets quietly sit on the grocer’s shelf, a little shy, nothing really spectacular to look at. You may even walk right by without noticing them; admittedly they’re a little on the plain side, down to earth. You might have to look specifically for them as they’ll never jump out at you – they’re just not ‘that way’. In fact, I don’t believe I’ve ever seen a big splashy display of beets at a grocery store. But if you did walk right by them, you’d be missing one of the nature’s most nutritious vegetables, one that deserves a special place on your plate.
A recent survey listed beets in the top two LEAST liked vegetables in North America, second only to turnips. That seems a little harsh to me. 26% of those surveyed said they disliked beets; even brussels sprouts scored higher.
Why do people dislike beets? Here are the top reasons given:
Lack of exposure or delayed introduction The first reason may simply be “lack of exposure”. Since beets are seldom on the menu at home, we’re not accustomed to them. Often times a lack of exposure to beets, especially in childhood, can lead to a long term suspicion of “different” and prevent some from trying them. Sometimes, a single negative experience can create a lasting aversion.
Many food preferences are established from continued exposure. In fact, statistics say that a ‘new’ food may have to be tried up to 30 times before one develops a taste for it.
Colour Admittedly, the colour of beets is highly unusual. Because it’s different, some may shy away from them, preferring the plain and usual colours of vegetables: green or orange. Truth is, we eat first with our eyes; to some, the vibrant colour is appealing, while to others it’s the opposite – too weird. An aversion to the colour may cause people to hesitate trying it.
The texture Some people dislike the texture of beets, especially when canned.
Taste Some people say that the taste of beets resembles ‘dirt’. I’ve thought of this as I eat them from time to time, and I suppose I can see their point – but I personally, like that earthy flavour.
Preparation time Okay, I admit it – beets take a little more time, a little more fuss, and a little more mess than simply peeling carrots. You have to be ‘invested’ in the idea of wanting to eat beets if you’re going to go to that much trouble to prepare them.
So, why we should TRY to like them?
Beets are a root vegetable known for their vibrant colour and earthy-sweet flavour. They are versatile and nutrient-dense, both the root and the green, leafy tops are eaten. They are considered a SUPERFOOD due to their rich nutritional profile.
Beets are high in natural nitrates, which the body converts to nitric oxide. This compound helps relax and widen blood vessels, which can significantly lower blood pressure. These nitrates can also improve blood flow and oxygen delivery, potentially enhancing stamina and exercise performance.
Beets are an excellent source of fiber, supporting digestive health and contributing to a feeling of fullness, which can aid in weight management. They contain unique plant compounds called betalains, which are powerful antioxidants and anti-inflammatory agents that protect cells from damage. And they are an excellent source of potassium, manganese, iron, folate (vitamin B9), vitamins A, C, K and E, as well as vitamin B6. The deep red colour is indicative of the high amount of antioxidants.
These are very compelling facts for me; high nutrition is always the key factor in encouraging me to want to include any food in my family’s diet.
So how best to introduce beets to your family? and to yourself if necessary?
Start early
Early experiences with nutritious foods and flavours will maximize the likelihood that children will choose them as they grow. The key is variety: variety of healthy vegetables, but also a variety of ways to serve them. A healthier life long diet is more likely if children are continually exposed to different fruits and vegetables and different ways of eating them.
I grew up on pickled beets, but I never much cared for them. They were on the table at Christmas time, and I dutifully took one as the plate was passed around, but I was always disappointed. My first exposure to beets served as a vegetable was at my Aunt Jolayne’s table when I was 11 years old. “What is this?” I asked my cousins. I loved them.
Interestingly, my mother grew up eating beets, with two rows in the garden being dedicated to them. But she rarely if ever put them on the table in my younger years. Why? In those days we lived on a military base in northern Alberta with a small grocery store, carrying limited items – especially produce. Fresh beets were most often not available to us. I suppose canned beets may have been, but if so, we never had any. Though both my parents grew up in large families, with large gardens, we never had one. In my teen years, my mother served beets from time to time. I have to assume that availability improved in the grocery store. (?)
Association
When foods are associated with good memories they are more likely to be appealing as time goes on. Even if the taste or texture was initially unappealing, taste preferences mature, so continued exposure is important.
* case in point: I grew up with canned cranberry sauce on my plate twice a year: Thanksgiving and Christmas. I tried it every year, but never liked it. I did however, have good memories of those special dinners. Uncharacteristically, Dan came into our marriage liking cranberry sauce, so I endeavoured to include homemade cranberry sauce in our traditional meals for his sake. As time went by, I developed a taste for it, and all my kids were raised on homemade cranberry sauce – more than twice a year. Owing to repeated exposure and it being associated with good memories of favourite meals, they all enjoy it, as do their own kids.
Beets can be prepared in many ways.
Boiled: When my mom did cook them, she boiled them unpeeled and then slipped the skins off in the sink, before cutting and serving. That is how I prepared them for most of my adult life. They were messy as heck, but worth it.
Roasted: When I discovered that I could roast beets unpeeled in a dutch oven, and then slip the peel off the way I always had, it became my preferred way. Less mess. But then I discovered taking that to the next level: peel, cut into wedges and roast in the oven with a little olive oil drizzled over top, and salt and pepper. Roast in a 350F oven for almost an hour (depending how big your pieces are), till fork tender.
Pickled: Many of us grew up with pickled beets on the Sunday table, and many of my friends really enjoy them. For me they’ve always be ‘okay’, but not tempting enough to walk across the street for. I’m pretty sure I’ve pickled a few batches in my early years, but there was never a compelling enough reason to do it regularly. So sorry, I’ve got nothing to offer in this area.
roasted beet salad with feta and toasted walnuts, served with balsamic vinegar and olive oil
Salads: When cooking beets, cook extra so you can have leftovers in the fridge. They’re great to eat cold or add to salads. A nice green salad topped with beets, feta cheese and toasted walnuts. Shred raw or cooked beets into your favourite coleslaw. Or just beets by themselves, served cold or at room temperature. Drizzle a light vinaigrette over top with a sprinkling of parsley.
Freezing: Once cooked, beets can be frozen. SO HANDY! Put into a ziplock freezer bag – dated and labeled. So handy! Simply thaw and add to your meal or favourite beet recipes. I’ve heard that you can freeze them raw, but I’ve never tried it. It doesn’t make sense to me.
You can puree your beets in the blender and then freeze in ice cube trays. Once frozen, pop them out of the trays and store in zip lock freezer bags, labeled and dated. Use them smoothies later, or in borscht.
Baking: Just like carrots, beets can be shredded and added to cakes, muffins, cookies – in fact use your carrot cake recipe with beets. I cook them first and then shred, as its much easier and less messy than shredding raw. Makes borscht available all year long.
Borscht: A whole subject of its own. Borscht is Beet Soup. That means its red. I’ve heard of green borscht but that is an abomination; it doesn’t deserved to be called “borscht”. It’s simply vegetable soup. The best borscht is probably made by your gramma, but if you’d like a recipe, try mine in this link1
Borscht is a necessary part of autumn in my house. It looks like, smells like and tastes like “autumn” to me. I look forward to it all year long.
Juicing: When you’re making carrot juice, add a couple of beets. Delicious! You can even freeze your beet juice.
Smoothies: If you don’t have a centrifugal juicer, throw a few beets into your blender with your morning smoothie.
Beet Greens: Don’t throw away the greens! They are rich in vitamins A, C, K and can be steamed like spinach or sauteed, or added to stir fried vegetables or soup, or used alone or in combination with other greens in Spanakopita.
Yellow Beets: I had never heard of yellow beets till my gardening friend Myrna introduced them to me. They are milder in flavour and easier to prepare without that red juice that gets everywhere and stains whatever it touches. I’ve roasted them without peeling, and they never disappoint.
Sometimes called Golden beets, they’re sweeter and have a less earthy flavour than their red cousins. That might make them more appealing to those who don’t care for red beets. They don’t stain, making them easier to prepare and use in dishes where you don’t want the colour transfer. Nutritionally, both types are very good for you. Red obviously contains more antioxidants, but yellow beets having more Vitamin A.
Yellow beets have a beautiful bright yellow colour when cooked. They can be eaten raw, roasted or boiled like the red ones.
Where do beets come from? The people of the ancient Mediterranean coastal areas began cultivating what was known as a sea beet for its leafy greens around 2000 BC. Around 200 AD the Romans began hybridizing them to focus on the large roots. These Roman-era beets came in both the red and white varieties, with the red ones being more popular. From there they were carried throughout Europe where they thrived in the cooler temperatures, gaining particular popularity in the northern Slavic countries and Scandinavia. To those countries they were a nutritional godsend, offering more vegetable variety to countries with short growing seasons. They made their way to North America with settlement of Europeans.
Growing Beets in central Alberta
Who? Anyone with a sunny patch of ground can grow beets. They are very forgiving.
What? There are many varieties of beets that do well in home gardens in our area, the most popular one being DETROIT DARK RED, an all-purpose heirloom variety with a sweet, deep red flesh. Matures in 50-80 days.
Where? Beets are considered a cool weather crop, and like carrots, they prefer a rich, loose and well drained soil. They want SUN, so give them space in a nice sunny spot. Just because a vegetable does well in cool weather does not mean it does well in a shady area. Not the same thing. Plant beet seeds about one inch apart and one inch deep in rows 10 inches apart near the end of April. If you are planting beets later than mid May, beet seeds can be soaked for 24 hours for faster germination.
When? Beets are a cool weather crop so they can be planted early in May or even late April if the spring is warm (in central Alberta).
Seeds germinate 5-15 days after seeding. The first half of the beet’s growing cycle consists of the leaves shooting up. The leaves help provide the necessary nutrients for the root to grow. In general, beets are a pretty low maintenance crop, but throughout the growing season weeding is important to ensure they get all the available nutrients.
They can be / and should be harvested almost the entire growing season, beginning with the young leaves. As they grow bigger, you can continue to harvest by thinning the row out, opening up space for the remaining beets to grow bigger. Beets are most tender when they are young, and can be harvested once they are 2.5 inches across. To check how large your beets are, gently remove the surface of the soil from around them. Beets can be left in the ground until late fall, handling frost and cold weather below 0 Celcius.
Why? Beets are naturally sustainable. They don’t require a lot of water, grow quickly, are super nutritious, and can be harvested for many weeks. They are perfectly suited to our climate, and soil type.
and How? Seeds should be 1/2 an inch deep. They should be rotated annually, ideally coming after nitrogen fixing crops like beans or peas.
Once the leaves are set, they gather nutrients that focus on the taproot. That is when they need to be thinned out. Pulling the leaves to eat at the beginning of summer, allows more room for the root to grow in size during the second half of the growing season. As you continue to thin, your goal is to have at least a 3-finger-span between each plant. Eating the greens, and then the tiny beets is the best of both worlds – harvesting from the beginning of July through the end of September.
Beets should be dry and soil-free before storage. Remove their tops and only store the healthiest ones. They should be stored in the fridge in loose plastic bags (high humidity) to prevent drying, evaporation, and wilting. Beets will keep up to 6 months under these storage conditions.
If you have a patch of sunny ground, I hope you’ll grow beets next gardening season. Reach out to a gardening community near you. It’s fun learning from each other and sharing successes and recipes. I’d love to hear your experiences, some favourite varieties and favourite ways of putting them on the table.
– recipe made with Carrot Pulp from juicing carrots – This recipe makes 18 muffins, but plan to double it so you can share with neighbours.
in these muffins I added some dehydrated blueberries for ‘raisins’
Preheat oven to 350F. Sift together dry ingredients and set aside: 2 cups whole wheat flour OR half unbleached flour 1 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp salt
beat3 eggs, add 1 cup milk and 1/2 cup oil (your choice) set aside * 1 cup raisins or chopped walnuts or combination (optional)
add to flour mixture: 2 cups grated carrots OR carrot pulp OR refreshed dehydrated carrots gently fold carrots into flour mixture till evenly coated If you’re adding raisins or nuts, right now would be a good time. Fold in. * I generally add at least another cup of carrot pulp. If I add two additional cups, I add another egg and another tablespoon of oil as well.
Pour wet ingredients into flour-carrot mixture and gently fold in to moisten completely. If the batter is too stiff and you feel the need to add a little more milk, go ahead. Don’t over stir.
Line muffin tins with paper liners – makes approximately 18 muffins. *tip: I lightly coat the muffin tin with oil and use the liners as well, as it makes it easier to peel off the liners later.
Bake 20-22 minutes at 350F. Test by gently touching the top of the muffin – when it bounces back to your finger, its done. I let the muffins sit on the top of the stove for about 5 minutes to cool slightly before removing them to place onto rack to finish cooling.
Number 1 reason to grow anything for me, is always nutrition, number 2 reason is level of difficulty to grow, and my number 3 reason is its functionality. Win on all counts with squash, and the variation available is literally from A to Z: Acorn Squash to Zucchini. There are hundreds of types of squash, ranging from the classics like zucchini and pumpkin to the just plain weird. If you’re a relatively new gardener, I highly recommend sticking with some tried and true varieties like zucchini, spaghetti squash or butternut. Once you have some success, start to branch out trying to grow types you’ve never grown before.
There are two basic groups of squash: Summer and Winter. The difference essentially boils down to their harvest stage.
Summer squash can be planted directly outdoors by seed, although they’re often started a couple weeks ahead indoors. It grows in a cylinder type plant with the fruit coming out from the middle area. The fruit begins to develop within about 50 days after planting outdoors (so about mid July). The flavour and texture are mild, with both the flesh and the immature seeds eaten together. Beginner gardeners are sometimes tempted to let zucchini grow bigger, but they are much tastier and tender when picked young and immature – averaging 6 – 8 inches/15-20 centimetres long. And the more you pick when they’re young and tender, the more the plant will continue to produce. Letting one go for weeks to reach the size of a canoe, signals the plant to stop producing. So you may win the award for the biggest zucchini but you waste the entire season on something that didn’t even taste good. While young zucchini is often cooked, it is also often eaten raw, and it has a relatively short shelf life – best eaten within a week of picking.
Winter squash has hard, thick skin that are not eaten, and the flesh has a denser texture, with more distinct flavours between types. While all winter squash have unique tastes, I would describe the general flavour over all, as sweeter than summer squash, with a nutty hint. To me, they taste like ‘autumn’. The texture of the flesh is firm and very dense, sometimes to the point of being difficult to cut with a knife. The hard, thick skin that is also difficult to cut with a knife, protects the squash and gives it it’s extra long shelf life.
Is squash good for you? YES! Winter squash is packed with essential nutrients including vitamins A, B and C. The fiber helps with gut health, and other nutrients can contribute to a decreased risk of certain diseases and improved blood pressure.
Before planting: Choose a spot that gets LOTS of sun. Squash plants are heavy feeders so mix a generous amount of aged manure or compost into your planting area (roughly 50% of the existing soil).
It’s best to get a jump on the season by starting seedlings indoors, but beware: seedlings can get very big and lanky so don’t plant in the house before three weeks before you expect to plant outdoors. Starting squash from seed is easy. Make sure you have a warm spot set out – above 20 degrees C is ideal. Or set your tray on top of a heated matt. Using a soil-less seed starter (soil-less) mix, plant 1 or 2 seeds in each starter pot.
Keep the soil-less mix moist and the seeds will germinate in about a week. Give them as much light as possible and they’ll grow quickly. Once the seedlings are 2 weeks old transplant them into an all purpose plant soil. Keep in a very sunny window or under the lights and continue to keep moist. Squash roots are delicate and the plant will go into shock if they’re disturbed. Transplant very gently, so as not to disturb the roots.
TIP: Since winter squashes need up to 110 days to maturity, it is best that they are grown as transplants in our northern gardens. TIP: Leave a fan blowing on your young seedlings as they grow in the house to help to grow heartier plants and to reduce some seedling diseases. Research has shown that stem diameter can be increased by providing seedlings with constant air movement from an oscillating fan.
I’ve read recently that zucchini should do well in big containers. I’ve never tried that, but I am inclined to do so this upcoming growing season. I have a couple of big planters on my patio, and I have a trough in a nice sunny location. I love planting indeterminate tomatoes in it as it has an arbour, but in the interest of rotating crops, I’m always looking for an alternative. The advantages it seems, are that their roots stay warm and I can better control the watering. Taking the time to work some compost into the trough (or pot) would be important, as squash does best on organic material. Of course a layer of mulch on top is always recommended, whether in the garden or in a container.
Plant seedlings outside after all danger of frost is past, and the soil is warm. Ensure they have full sun. Plant in well-draining, compost-rich soil. Keep the soil consistently moist but not soggy, water regularly. To encourage fruit production, plant pollinator-attracting flowers like cosmos nearby to increase visits from bees and other insects.
For smaller squashes or in limited spaces, consider vertical gardening using an arbour or a string trellis. Winter squash will take more than their fair share of room in the garden, as they send out vines, so plan for that. For years I’ve had mine grow vertically, tying the vines to an arbour or trellis that is strong enough to hold heavy fruit. Growing vertically eliminates the need for a lotta yardage in your garden – perfect for a backyard garden.
*Did you know? the difference between a squash and a gourd is that only that the squash is edible and the gourd is pretty much decorative. The outer skin on the gourd is too thick to make it practical.
Caring for Squash in the Garden Watering: Provide at least one inch deep of water per week, especially during hot, dry periods. Fertilizing: Some recommend feeding squash plants with a balanced vegetable fertilizer or compost tea every few weeks, particularly as they’re fruiting. Personally, I’ve never done this as I start with a good compost base, but I’m thinking I should look into a supplement during the growing season. Pollination: Squash needs pollinators to produce fruit. Plant pollinator-attracting flowers like Salvia, Cosmos or Borage among your squash plants to increase visits from bees and other insects. Mulching: Apply a thick layer of mulch – I use straw – around the root zone to help conserve soil moisture.
TIP: Cutworm prevention – If you’ve had cutworm problems in the past, place a collar around your seedlings right after transplanting. Make collars out of toilet paper rolls, or any plastic container such as a yogurt container with the bottom removed. Insert the collar at least 5 cm / 2 inches in the ground to prevent cutworms from feeding on the stems of your seedlings.
High Yield and Productivity Summer squash plants are known for being substantial fruit producers, with one or two zucchini plants being capable of yielding enough to feed your household and share with friends and neighbors. Think of all the zucchini jokes you’ve heard. If you haven’t had that experience of squash producing abundantly, don’t despair. Simply try again. And again. If you’re not getting enough zucchini, you may have a poor pollination issue. Hand pollinating your female flowers, will help.
* Did you know? Squash are fruits – actually BERRIES. Botanically, a berry is a fleshy fruit that develops from a single flower and contains two or more seeds. It is characterized by a soft, fleshy pulp and thin, outer skin, so with this definition – berries include bananas, grapes, tomatoes, pumpkins and watermelons. Raspberries, black berries, strawberries and cherries, – are not.
A butternut squash plant should be able to yield 4 good sized fruits; other winter squash should yield similar amounts. Squash produce both male and female flowers on the same plant, but if the summer is too cool it may only produce males, which don’t yield fruit. Not much you can do about a cool summer. Female flowers have a distinct squash shaped bulge on its stem.
Remember that while it may be that zucchini is famous for producing an overabundance of fruit, if you don’t pick it continuously, instead leaving a few zucchinis to grow way too big, this will send a signal to the plant to stop producing. You’ll actually be sabotaging your own success.
TIP: Remember to record what and when you plant. It’s helpful to draw a map to help you track planting locations and success each year. This information is important to properly rotate your crops, but also critical to being able to learn from your experience. What went wrong? what did I do right?
Harvesting
Summer squash is picked when its still immature – while the skin is tender and smooth. Many believe the perfect eating size is 6-8 inches, and it is generally eaten without peeling. The most well known summer squash in Alberta is ZUCCHINI, but while all zucchini is summer squash, not all summer squash are ‘zucchini’.
Other varieties of summer squash are: crookneck squash, patty pan squash, and the doppelganger of zucchini – called ‘yellow’ squash, some call it yellow zucchini.
Winter squash is harvested fully mature, after a long growing season. The skin should be hard and not easily punctured with the thumb nail (don’t try too hard as that’s pretty counter productive). Cut the squash off the vine, leaving a generous portion of the stem attached. Harvest before a heavy frost, but most squash can handle a light frost well. Some say that a light frost increases the sugar content, but my counsel is to not to ‘play ‘chicken’ with the frost, you have too much to lose.
Winter squash has separate male and female flowers. The female flower requires pollen in order to produce fruit, but the pollen can come from other compatible species. Pollen is moved by insects such as honey bees, bumblebee, hoverflies, ants and others. If you’re wanting to protect a heritage seed source, then you will not want cross pollination between neighbouring plants. Here is an example of cross-pollination: If you grow acorn squash in the garden and it is pollinated by a nearby zucchini, this year’s fruit will still look like an acorn squash. But if you harvest the seed from that squash, the seed will contain genes from both the zucchini and the acorn squash. If that seed is grown next year, the resulting fruit will look very different – with a combination of characteristics of both parents. This is called a hybrid.
How to Save and Store Seeds: Harvest seeds from full-grown older squashes because their seeds will be fully mature. Carefully cut the squash in half and scoop out the seeds. Wash seeds well in clear water to remove as much of the stringy flesh and slime as possible. Spread on a dish towel and allow to dry completely. Drying can take a week – depends on the humidity in the air.
* Saving squash seeds can be kinda tricky because there are always cross-pollinating with other nearby plants. See footnote 1 How do garden vegetables cross pollinate? see footnote. 2
Vegetable seeds can keep for several years if you store them properly. Seeds should be stored in a cool, dry, dark place. Moisture, heat and light can cause seeds to sprout or rot.
Storing winter squash
If the fruit is fully ripe, hard skinned and blemish free, you should be able to store it in slightly less than room temperature conditions for 3 – 5 months. Make sure there are NO injuries on the skin – as those will be the ‘spot’ where decay will begin.
Yes, I know, you have a friend who says they store their squash till the following summer. I too have such a friend. There will always be those who insist that’s a good thing. It’s not. We’re talking about FOOD, not building material. As with all our food, we should want to eat it when it’s still highly nutritious. The nutritional value, texture and flavour (there is an important correlation between texture, flavour and nutrition), will degrade over its storage life – so the older you stretch it, the less the quality – in every single way. Plan to use winter squash within 4 or 5 months from harvest for best taste, texture and nutrition. That brings you up to February. That’s considered a long time – so be reasonable.
How to save and store seeds:
Vegetable seeds can keep for several years if you store them properly. Seeds should be stored in a cool, dry, dark place. Moisture, heat and light can cause seeds to sprout or rot. Place your seeds in envelopes or make your own envelopes out of foil or waxed paper. Label with name of the seeds and the date (month and year) you harvested them.
* TIP: Once completely dry, place your envelope inside an airtight container.
Here’s an interesting tip I recently read about. To help keep sees dry, place a tablespoon of dry powdered milk in a paper towel or piece of cloth, secured with a twist tie of piece of string. The powdered milk they say, will absorb humidity and keep seeks dry inside an airtight container. I might give this a try this year. I’ll let you know what I think later.
Eating IN-the-season
If you know me at all, you know I’m all about eating IN THE SEASON. Enjoying fruits and vegetables while they are at their very best, “in-the-season” – means eating as much as possible IN the season in which they were harvested, providing their most nutritious offering. Ideally – fresh raspberries, cherries, peaches and watermelon early to mid summer. Fresh tomatoes from July through about November. Fresh apples and plums from mid August through the late fall. Cabbage in the fall and winter. Winter squash from late summer / early fall to January / February. For years, we’ve been trained by supermarkets to think we deserve to eat anything we want, any time of the year. But there is a price to that kind of entitlement. We don’t need to eat everything – ALL the time. We can do just fine without watermelon or FRESH tomatoes in the winter, and without squash in the spring. Personally, I have no desire to eat pumpkin pie in the spring. That just seems all kinds of wrong to me. Some things are meant to eat in the winter – like winter squash. With both summer and winter varieties of squash, we can enjoy a regular harvest of ‘zucchini’ throughout the warm months and store winter squash for months of delicious, healthy eating during the colder times when other vegetables are not so available.
What we cannot eat fresh IN-the-season, we preserve in the best ways available. This is “preserving the excess”.
PRESERVING
Storage Conditions: Proper long term food storage of winter squash is in a cool, dark, DRY place. This will help preserve the nutritional value too. Some winter squash can keep longer than others. For instance, pumpkins and hubbard squash can last longer than acorn squash. Generally ‘long term’ is considered anywhere from 2-4 months) Keep your squash in an area will you will see it often, and off the cement floor. If you tuck it away where you seldom see it, you’ll forget about it and at best, you’re apt to miss the signs of decline.
What are the signs of decline? A squash past its prime will begin to show signs of spoilage. You’ll see soft spots and perhaps mold on the stem. This simply means you’ve waited a little too long, so USE IT NOW! before its too late.
FREEZING: Squash doesn’t lend itself well to fresh freezing. I have found that the texture gets watery and very undesirable. But if you roast it or steam it in the oven it freezes very nicely.
method 1 – steaming: Cut winter squash into wedges, and place on baking dish cut side down. Pour about an inch of water in pan, and bake in 375 degrees F oven till fork tender. Depending on what kind of squash it is, expect it to take between 45 minutes to an hour. Its ready when tender to the fork. You may need to add a little more water from time to time. Allow to cool on counter till you can handle it, then scoop out of the shell and place into a freezer container. Label and date. Freeze up to 3 months.
method 2 – roasting: Cut squash into wedges, put on baking sheet, cut side up. Drizzle lightly with oil, sprinkle with salt and pepper and any preferred seasoning. Bake at 375 till charred, soft and tender to the fork. Allow to cool on counter, then remove the flesh from its shell (I use an ice cream scoop), and place into a freezer container. Label and date. Freeze up to 3 months.
method 3 – roasting: Peel squash and cut into cubes, place on baking sheet, lightly drizzle with oil and sprinkle seasonings. Toss to coat and bake in 375 F oven till fork tender. Cool, then place into freezer container. Label and date. Freeze up to 3 months.
Does it go bad? Sitting in the freezer longer than 3 months will decrease quality significantly. The longer its frozen, the poorer the quality. But no, it doesn’t “go bad”.
Eating winter squash
Winter squash can be roasted to use in salads or served directly on your plate. They can also be made into soups or stews. Who hasn’t tried pumpkin pie? Or pumpkin loaf (like banana loaf), or muffins. One of our favourite cookies in the fall is pumpkin cookies.
This time of year we in my house like pumpkin chowder, pumpkin scones, pumpkin bread, pumpkin muffins, pumpkin cookies, pumpkin cake, pumpkin pie of course, pumpkin dip with gingersnaps, pumpkin pancakes, pumpkin & meatballs over rice, . . . . If you haven’t found a way to enjoy squash – you couldn’t have tried very hard.
If you have a favourite recipe, please share it with me below in the comment area.
Making baby food with winter squash Baby food can be easily made at home. Doing so allows you to take advantage of fresh and seasonal, locally grown fruit or vegetables as well as control the ingredients. You can also adjust the food texture or consistency to whatever stage your baby is at. Winter squash is highly nutritious and its smooth texture makes it easy to dilute with water if necessary, or not if the baby is a little older. It is naturally sweet and appealing. As with all baby food, don’t prepare more than you need for a day.
My personal favourite winter squash for eating is Butternut. Hands down it beats all others in my opinion, so it’s no surprise that its most of what I cook. And my favourite way of preparing it is to ROAST it in the oven, usually in cubes. The variations are endless.
Roasted Butternut Squash in cubes
Ingredients: 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes 2 Tablespoons olive oil + 1 more 1 teaspoon kosher salt 1 teaspoon black pepper. This may be a lotta pepper for you, so if you’re not a big fan of black pepper, go ahead and reduce by 1/2. * seasoning variations (see below for suggestions) * optional: fresh chopped rosemary – goes with most other flavours
Directions: 1. Preheat oven to 400 degrees F. 2. Generously wipe two large baking sheets with up to a Tablespoon of olive oil in each pan. 3. Place the squash cubes in a large bowl. Drizzle with remaining olive oil, then sprinkle with salt & pepper and additional seasoning combination of your choice (see below). Toss to coat, then divide between the two baking sheets. Spread the cubes in a single layer on the prepared baking sheets. 4. Place the pans on two separate racks in your oven, for about 30 minutes, turning squash over with a spatula half way through, and rotating pans. 5. Continue baking the remaining 15 minutes or until the squash is tender to the fork. 6. Remove from the oven and sprinkle with fresh rosemary. Serve warm.
Roasted Butternut Squash in wedges
1 medium butternut squash (about 3 lb) 2 Tablespoons olive oil ¼ teaspoon grated nutmeg ½ teaspoon fine sea salt ¼ teaspoon fresh ground black pepper 1 Tablespoon chopped fresh sage leaves (plus a few more whole leaves to top) 2 Tablespoons coconut sugar 2 Tablespoons fresh walnuts
Directions: Cut butternut squash in half lengthwise. Scoop out seeds with a spoon, and discard. Cut each half into 3 wedges. Toss the squash wedges with the oil, nutmeg, salt, pepper and sage (both chopped and whole) until well coated. Arrange flesh-side up on parchment-lined baking sheet with the sage leaves touching the wedges.
Bake for about 50-60 minutes or until the flesh is easily pierced with a knife. Sprinkle coconut sugar and chopped walnuts over squash and return to the oven for another 8-10 minutes or until wedges are golden and caramelized around the edges and the walnuts are toasted.
Serve warm or even room temperature. I even like it straight outta the fridge.
seasoning suggestions for roasted squash:
* Cumin (my usual go to): 1 Tablespoon cumin powder, thyme and oregano: 1 T of each * Cinnamon Roasted: 1-2 T of pure maple syrup, 2 teaspoons cinnamon powder * Sage roasted: ¼ teaspoon grated nutmeg. ½ teaspoon your salt of choice, ½ teaspoon coarse black pepper (or half that amount if you’re inclined to do so, 1 T dried sage leaves crumbled, 2 T coconut sugar, 2 T chopped walnuts
Curried Pumpkin Soup
– a hearty delicious way to use leftover jack-o-lanterns – in large sauce pan, sauté over medium heat till onions are translucent: 2 T butter 1 medium onion chopped 2 cloves garlic minced
Add: 6 cups peeled and cubed fresh pumpkin 4 cups chicken or vegetable broth 1 cup orange juice 2 T curry powder Bring to a slow boil and simmer till pumpkin is soft and tender. Puree in batches in blender, then add 1 cup sour cream Warm thoroughly but do not boil. Serve warm.
based on Patti Shenfield’s Pumpkin Chowder
4 cups cubed potatoes 2 medium carrots sliced 1 stalk celery chopped 1 onion diced 1/2 green pepper diced 2 cups chicken broth 1/4 cup butter 1/3 cup water 3 T flour 1 + 1/2 cup pumpkin puree OR a 398 ml can (14 oz) 1 + 1/2 tsp salt and 1/2 tsp pepper 2 cups water + 1 cup whole milk grated cheddar cheese Directions with variation suggestions at the bottom: 1. In a heavy soup pot, combine potatoes, carrots, celery, onion, peppers in the chicken broth. Cook over medium heat for 10 minutes. Add butter. 2. Mix 1/3 cup water and 3 Tbsp flour till smooth and pour into the soup pot, stirring frequently. 3. Add pumpkin, salt, pepper, parsley, sugar and 2 cups water. Reduce heat and cook on low till vegetables are tender – about 30 minutes, stirring once in a while to prevent scorching. 4. Stir in milk. 5. Serve in bowls with garnish of grated cheddar and chopped parsley. May serve as is – a vegetable soup, or puree in blender before serving as a cream soup. Or puree a third of the soup, leaving the remaining chunks for texture. * I’ve added a quart of home canned tomatoes with 1/4 cup tomato paste – and the results were terrific. * I’ve used freeze dried potatoes, onions, celery, peppers and cheddar – even freeze dried butternut squash instead of onions.
Roasted Butternut Squash Soup
This kind of ‘recipe’ is using what you’ve got on hand. It may never be exactly the same twice, but it will always be delicious.
the ingredients I used in this batch: 1 butternut squash – washed, cut in half and cleaned out 2 onions 5 potatoes – cut in big chunks 1 large sweet potato – cut in big chunks 5 large carrots – cut in big chunks 3 peppers (red, yellow or orange) – cut in half (stem and seeds removed) whole head of garlic with top cut off, or in individual cloves 1 Tbsp each: cumin and paprika 1 tsp each: salt and back pepper 1/3 cup olive oil 1 quart vegetable broth 1 19 oz can coconut cream (560 ml)
Into a large baking dish, put: 1 butternut squash, cut side up, scored crisscross with a sharp knife. Add onions, potatoes, carrots, onions, peppers and garlic. Don’t bother peeling anything, just make sure they’re all clean. Drizzle with olive oil Add seasoning. Don’t be afraid to add your seasoning of choice. Try a teaspoon of cinnamon or ginger. Bake in 350 degree oven about an hour, till fork tender. Add a few minutes if necessary. When fork tender, remove from oven and allow to cool. Once the squash is cool enough to handle, scoop out the softened flesh with an ice cream scoop and put everything (in different stages) into a good strong blender, using vegetable broth as the liquid. Puree. The only peel you’re gonna discard is the squash and the garlice if you used the whole head. Pour each batch into a saucepan as it is done. Once all the vegetables are pureed, gently warm up over medium heat. Add any remaining vegetable broth, and as a last step, pour in coconut cream that has been stirred if necessary.
Serve with sourdough bread toasted. Enjoy.
Dorothy Beck’s Pumpkin Cookies
– I got this recipe in 1983 from my friend Dorothy Beck. It became a favourite in our house on chilly fall and winter school days. A nice soft tender cookie. Makes about 5 dozen. 1 cup shortening 2 cups sugar 4 eggs 2 cups cooked pumpkin 2 teaspoons vanilla 2 teaspoons baking soda 1 teaspoons salt 2 teaspoons baking powder 1 T cinnamon 4 + 1/2 cups flour 2 cups raisins * 1 cup chopped nuts – your choice, optional
Directions: Preheat oven 350 F. 1. In mixer, cream together shortening and sugar. Add eggs one at a time till thoroughly mixed. 2. Add pumpkin and beat in completely. Set aside. 3. Sift together all dry ingredients and set aside. 4. Add dry ingredients to pumpkin mixture one cup at a time, mixing well with a spoon. 5. Half way through flour addition, add raisins and nuts, stir in. 6. Finish adding flour. 7. Drop cookie dough by teaspoons onto prepared cookie sheet – either greased or use parchment. 8. Bake in 350 degree oven till done. Probably 15-20 minutes? Check frequently. Cookies are done when they spring back to the touch. Cool slightly on pan, then using spatula, place them on a rack to cool completely while you re-use the pan to make more.
Patti Shenfield’s Pumpkin Loafbased on the recipe in her bookFLAVORS OF HOME
1/2 cup butter melted or your favourite cooking oil 1 cup pumpkin mash 1/2 cup sour cream or plain yogurt 2 tsp vanilla 1 egg 2 cups flour 1 tsp baking soda 1/2 tsp of each: cinnamon and ginger + 1/4 tsp nutmeg 1 cup sugar 3/4 cup chopped walnut Directions: 1. Preheat oven to 350 degrees F 2. In small mixing bowl combine oil, pumpkin puree, sour cream, vanilla and egg. Beat until smooth. Set aside. 3. In large mixing bowl sift dry ingredients together, and make a well in the middle of it. 4. Add wet ingredients and still around till all is moistened. 5. Pour into greased and floured loaf pan. . 6. Bake 50-60 minutes or until a tookpick inserted into the middle comes out clean. Can be used for muffins instead. of cake Can add chocolate chips.
Pumpkin Scones with Maple Syrup Glaze
3 cups unbleached flour 1 T baking powder 2 teaspoons cinnamon 1 teaspoon allspice 1/2 teaspoon each of ginger and nutmeg 3/4 teaspoon salt sift all the dry ingredients together
1 cup COLD butter cut up Using two forks or a pastry cutter, work the butter into the dry ingredients. Don’t get too carried away and make the pieces too small. Course like whole rolled oats is fine enough. Set aside.
mix liquid ingredients together (*hint: have them cold): 1 cup pumpkin puree 2 eggs 1/2 cup heavy cream OR kefir OR plain yogurt OR sour cream OR buttermilk 3/4 cup brown sugar 2 teaspoons vanilla
Line a cookie sheet with parchment (a baker’s best friend). Preheat oven to 400 F. Put your rack in the centre of oven.
Pour liquid ingredients into the sifted dry ingredients, and gently mix by folding, only until all moistened. Don’t over stir. Sprinkle a little flour onto the counter and dump out the dough onto it. Gently mix with hands only until you’ve created a ball. Divide into two equal smaller balls and place on either end of your parchment covered cookie sheet. Gently pat down with the palm of your hand, to form a disk about 6 inches across. Cut each disk into 8 equal pieces, and gently separate so each piece is an inch or two apart.
Bake 18 – 20 minutes, starting to test after 15 minutes but gently tapping the scones with your finger. You’re looking for it to bounce back. When done, remove from oven and allow to cool on pan.
* While scones are cooling, prepare this delicious glaze: in small sauce pan over low heat, melt 2 Tablespoons butter. Add 1/3 cup maple syrup and mix thoroughly, removing from heat. Add 1 cup icing sugar. Mix thoroughly and drizzle over top baked scones.
I prepared my glaze too early and it was setting by the time I got a chance to use it. I couldn’t drizzle anymore, I had to spread it – which was okay too.
I hope you’ll fall in love with squash – especially winter squash. It’s the end of September as I write this, so in our house we’re just gearing up for cold weather recipes. I’d love to see some of your favourite recipes using all kinds of squash. Please share in the comments. I will continue to add new recipes as I find them in my own collection.
Warmly,
Cindy Suelzle
Footnotes:
Delicata, acorn and spaghetti are related closely enough to zucchini and pumpkin that they can cross pollinate: all are Cucurbita pepo. Winter squashes such as hubbard, kobacha, buttercup and turk’s turban belong to Cucurbita maxima and can cross pollinate one another. Butternut squash is Cucurbita moschata and does not cross-pollinate with the squashes listed above. Winter squash have separate male and female flowers. The female flower requires pollen in order to produce fruit, but the pollen can come from other compatible species. Pollen is moved by insects such as bees, bumblebee, hoverflies, ants and others. Here is an example of cross-pollination: If you grow acorn squash in the garden and it is pollinated by a nearby zucchini, this year’s fruit will still look like an acorn squash. But if you harvest the seed from that squash, the seed will contain genes from both the zucchini and the acorn squash. If that seed is grown next year, the resulting fruit will look very different – with a combination of characteristics of both parents. This is called a hybrid. ↩︎
Here is an example of cross-pollination: If you grow acorn squash in the garden and it is pollinated by a nearby zucchini, this year’s fruit will still look like an acorn squash. But if you harvest the seed from that squash, the seed will contain genes from both the zucchini and the acorn squash. If that seed is grown next year, the resulting fruit will look very different – with a combination of characteristics of both parents. This is called a hybrid. ↩︎
Winter squash have separate male and female flowers. The female flower requires pollen in order to produce fruit, but the pollen can come from other compatible species. Pollen is moved by insects such as bees, bumblebee, hoverflies, ants and others.
This post came from a bigger one that just kept growing and growing. At length I finally had to divide it into sections to keep it manageable. Hence – the separation – sorry about any inconvenience it may have caused in your searching.
DRY MIXES
PANCAKE MIX a basic pancake mix generally contains flour, baking powder, sugar, salt, milk, egg and oil. The types of flour, sugar, milk, eggs and oil are up to you, but for the purpose of a shelf stable mix in my pantry I use certain ones. Flour – if making from scratch, I always prefer freshly ground whole wheat flour, but whole wheat flour has wheat germ oil in it and is best if used fresh. So for a pancake mix I use UNBLEACHED flour. Actually I only ever buy unbleached flour – as opposed to all purpose flour which is ‘bleached’. All purpose flour goes through a chemical process to make it white, and that alone is enough for me to not use it. Yes I know it’s cheaper, and more common, in fact sometimes I can’t find unbleached flour, but the few dollars more and the inconvenience of looking for it is worth it to me. Baking powder – is a leavening agent, and it’s the secret to fluffy pancakes. Sugar – just a tablespoon of sugar is all you’ll need for subtly sweet pancakes. Salt – a pinch will always enhance the flavour Milk – as opposed to water or juice, adds moisture and richness to pancakes. Eggs – add more moisture, richness and helps bind the batter together. Butter or Oil – adds richness, moisture and produces a lighter, more flavourful result
Store mix in a large container with a tight fitting lid. Should be shelf stable for up to a year.
to prepare pancakes: 2 cups mix 1 + 1/2 cup water 1/4 cup oil mix oil and water, pour into dry mix and stir only till moistened. Makes 10 – 4 inch pancakes
A pancake mix makes a hearty pancake breakfast quicker and easier. But what if it could be way more nutritious than a purchased mix? and cheaper too? It can if its Homemade! Make your own shelf stable pancake mix to use whenever you want something GREAT. And the secret ingredient in this video takes it to the next level.
Butternut Squash Pancakes the easy way
BISCUIT MIX
6 cups flour (you do you, but I always use unbleached flour for mixes) 1 cup shortening powder or butter powder 2 Tablespoons baking powder 1 T salt 1/2 t baking soda 1/2 cup sour cream powder Whisk all together till thoroughly combined.
Store mix in a large air tight container in a cool dry place for up to 4 months. This is because of the shortening powder. If you use the butter powder, you can extend that up to 6 months.
to prepare biscuits: 3 cups mix 1 cup milk Stir only till moistened. Roll lightly on floured board till 1/2 inch thick. Cut with biscuit cutter or knife. Bake 425 F oven 8-10 minutes
CORNBREAD MIX recipe makes 2 gallon sized cans (#10 cans) 6 cups cornmeal 3 cups Thrive Instant Milk (yes, it really IS better than any other milk powder you can buy) 8 cups flour (I always used unbleached) 1/2 cup baking powder 1 Tablespoon salt 3 cups sugar * 1 cup sour cream powder(not necessary, but adding it makes it nicer and more cake like) 1 cup Thrive Scrambled Egg Mix (freeze dried eggs, and yes, this brand is the BEST tasting eggs out there. I am inserting a video below of my brother and sister who could not tell the difference between it and FRESH eggs gathered the morning of) Whisk all these powders together completely and store in a marked jar in your pantry.
To use for a batch . . . . preheat oven to 350 degrees F 4 cups mix 1 + 2/3 cup water 1/3 cup vegetable oil Add oil to water and pour into the dry ingredients. Stir to moisten all. Set aside for 3-5 minutes to moisten cornmeal. If you need to add a little more water, do so to get the consistency you prefer. Pour into a greased 9×13 pan and bake for approximately 40 or until center bounces back when touched. Remove from heat and allow to cool for 20 minutes before cutting into it. * We really like cornbread waffles. Pour 1 cup batter into HOT and slightly oiled waffle iron. Cook for 4-5 minutes before removing. Perfect to serve alongside a bowl of chili or taco soup, or homemade tomato soup.
HOMEMADE INSTANT OATMEAL PACKS
This almost seems blasphemous to me, because nothing is as wholesome as a bowl of old fashioned oatmeal, but there are times (like when you’re camping) that the kids would like instant oatmeal. I confess that I buy instant oats for lots of other things, and there IS a convenience that I appreciate. I just don’t like all the sugar in the commercially boughten packs, so when I make them up for the kids, (another confession), I add 1/4 cup regular quick oats to their bowl. They don’t seem to notice and it makes me happier. Instant oatmeal is also a great after school snack – nutritious and satisfying. So buy yourself a bunch of small 1/2 pint jars and make some up. in each jar layer: 1/2 cup quick oats 2-3 T Instant Milk powder (Thrive Life is the BEST) 1 T brown sugar or honey granules or your choice of whatever you use *optional: your favourite ‘additive’ – raisins, freeze dried peaches, apples, mangoes, apricots, or blueberries, crumbled cranberries raspberries, blackberries, or whatever you like. Or nothing at all.
Store them in little baggies, or jars. That’s it! To make your oatmeal, pour each package into a bowl, add 1 cup boiling water and stir. Give it a couple of minutes to thicken up and ENJOY. * Consider: mixing up a whole quart of instant oatmeal with quick oats, powdered milk and brown sugar. When you want to make a bowl, shake up the jar (as the milk and sweetener may have settled), and scoop out 3/4 cup. Add your own fruit if you want, then boiling water. How does it get any easier? STORE in your pantry for 6 months to a year – depending on whatever fruit you may have added.
BASIC WHITE SAUCE or CREAM SOUP BASE
2 cups Thrive Life Instant Milk powder (you’ll be disappointed if you use any other brand of powdered milk because not a one tastes as good as Thrive Life’s – just sayin’) 1 cup Thrive Life Sour Cream Powder 1 heaping Tablespoon of Thrive Life’s Chef Choice Seasoning or your favourite seasoning 2 cups Cornstarch 1/3 cup Thrive Chicken Bouillon (or your favourite powdered Chicken bouillon) 1/2 cup Thrive Life freeze dried Chopped Onions. You cannot substitute dehydrated onions, unless you powdered them first in a blender 1 teaspoon black pepper
Sift together all dry ingredients till completely mixed and store in a air tight container. I double the recipe and Store in 3 glass quart sealing jars for about a year.
To use for white sauce: Whisk 1/2 cup into 2 cups water. Bring to a boil whisking all the time to prevent lumping. Reduce heat and simmer gently 3-5 minutes till nicely thickened. To use for base of cream soup: I prepare the same way, and just slowly whisk into your soup.
I love to make cream soups by preparing the white sauce, adding milk or broth and then adding freeze dried vegetable crumbles or powder. Lightly simmer for a few minutes to soften the vegetables and till you’ve reached the desired consistency. Cream of Tomato Soup – whisk in a Thrive Life Tomato Powder (approx 1 T per cup of soup) Cream of Mushroom Soup – saute some fresh mushrooms in butter (mmm), then add to the prepared sauce. OR add some Thrive Life freeze dried Mushroom pieces and some mushroom powder from the bottom of the can. Cream of Celery Soup – add some finely diced fresh celery and simmer long enough for them to become tender to the fork and share their flavour. OR add some Thrive Life freeze dried chopped celery. I crush these pieces up in my hand because I like smaller pieces. If there is any powder at the bottom of the can, throw that in too – its loaded with flavour. Cream of Chicken Soup – add Thrive Life freeze dried Chopped Chicken and some powder from the bottom of the can. Cream of Asparagus Soup – add Thrive Life freeze dried Asparagus and some powdered asparagus from the bottom of the can. Cream of Broccoli Soup – add freeze dried broccoli. Maybe add some shredded cheddar if you want. The list goes on – you can make whatever cream soup you want.
Homemade Taco Seasoning 4 T Chili Powder 3 T Cumin Powder 1 T Smoked Paprika 2 teaspoons EACH salt, garlic powder, onion powder 1 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes – this combination will give you approx. 3/4 cup seasoning. I usually use 1 T at a time, in most recipes. Don’t be afraid to try new combinations of your own.
Curry Seasoning Combination(I try to have 2 small jars of this combination in my cupboard at any given time so I don’t have to dig every ingredient out to make it up for a recipe) 1 t garam masala 2 t chicken bouillon powder 1 t black pepper 1 t cumin 1 t ginger powder 1 t paprika 1 T curry powder 1 T turmeric * 1 t cayenne powder IF you like it a little spicy 3 T tomato powder (OR substitute in 1/4 cup tomato paste when making up the recipe) 1 T brown sugar layer seasoning in small (1 cup size) jar. Put the lid on tight, label with recipe name, and set aside to have ready. Use the whole jar in your recipe. I know, I know. But trust me.
* bonus recipe: CURRY COCONUT CHICKEN This recipe is very similar to traditional “Butter Chicken”, and there are probably as many variations as there are Indian moms or restaurants, but this one uses coconut milk and is a favourite in our house. When you use freeze dried produce, it takes less than 10 minutes to put together.
Recipe for Curry Coconut Chicken (using freeze dried vegetables OR substitute fresh): 1 + 1/2 cup freeze dried chicken pieces OR equal amount cooked chopped chicken 2 cups water (OR if using regular chicken, only 1 cup water) 1/4 cup olive oil 1/4 cup freeze dried sliced onions 2 T freeze dried garlic OR 2 cloves garlic minced 1/2 cup freeze dried peas 1/4 cup freeze dried diced green chilis 1/2 cup freeze dried green peppers 1/2 cup freeze dried red peppers 1/2 cup freeze dried zucchini spice mixture above 2 cans coconut milk – mixed well before adding – cooked rice to serve it over –
Directions: Cover freeze dried chicken in 2 cups warm water and set aside to refresh for about 15 minutes. Cook rice, set aside. In the meantime, prepare everything else – having it ready to add one right after the other. Heat oil in large skillet over medium heat. Sauté onions and garlic till aromatic, stirring all the time to prevent scorching. Add chicken and remaining water, continuing to stir. Add vegetables one at a time, stirring all the while. Add seasoning mix and stir to completely blend in. Add coconut milk and stir to completely till all is blended perfectly. Let simmer till all is heated through. Serve over steamed rice.
* Fun Fact: “Butter Chicken”, a chicken curry dish that is so popular outside of India, is sometimes mistakenly believed to be a western invention. It was however, originally created by the chef at Moti Mahal restaurant in Delhi in 1947. Although it’s name Murgh Makhani translates to “chicken butter”, its name has less to do with butter and more to do with how much yogurt and butter are used in its original recipe. There are probably as many variations as there are Indian moms or restaurants.
HOMEMADE FAJITA SEASONING MIX 3 Tablespoons Chili Powder 2 Tablespoons Cumin Powder 2 Tablespoons Smoked Paprika 2 Tablespoons Garlic Powder 2 Tablespoons Onion Powder 2 Tablespoons Sugar 2 teaspoons salt 2 teaspoons pepper 1 teaspoon cayenne powder Mix all together till thoroughly combined and store in a glass jar with a lid – preferably stored in a dark cupboard. When making fajitas, use one or two tablespoons with lime juice and pour over top the cooking fajitas ingredients.
Go ahead. Try some of them!
Let me know how they work out for you in the comments below. Enjoy!
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.
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.
In today’s fast-paced world, convenience and nutrition must go hand-in-hand. One product that has gained significant popularity over the years for its long shelf life, ease of storage, and nutritional value is freeze-dried food. Whether you’re an outdoor enthusiast, a survivalist, or simply looking for an efficient way to preserve your meals, freeze-dried food is an excellent option. But what exactly is freeze-dried food? and how does it benefit you?
In this post, we’ll dive into everything you need to know about freeze-dried food, including its benefits, uses, and why it’s quickly becoming a staple in so many households in North America and Europe, with new facilities springing up in Central and South America, Asia, and even Africa.
Have you wondered about any of these common questions people ask about Freeze Dried foods? What is freeze-dried food? – How does freeze-drying preserve food? – Is it safe to eat? – How long does freeze-dried food last? – Can freeze-dried food be rehydrated easily? – How does freeze-dried food compare in nutrition as fresh food? – How do I store freeze-dried food properly? – Are there any preservatives in freeze-dried food? – How do freeze-dried meals compare to dehydrated meals? – What is the difference between freeze-dried and dehydrated food?
What is Freeze-Dried Food?
Freeze-drying is a preservation process where food is frozen and then placed in a vacuum, causing the ice in the food to turn directly into vapor without going through the liquid phase. This process removes moisture from the food, leaving it lightweight and shelf-stable while retaining much of the food’s original nutrients, flavour, and texture.
How ’bout: 1. How do you rehydrate freeze-dried food? 2. Can you eat freeze-dried food without rehydrating it? 3. How much water do you need to rehydrate freeze-dried food? 4. How long does it take to rehydrate freeze-dried food? 5. Can you cook freeze-dried food? 6. Can freeze-dried food be used in recipes? 7. Is freeze-dried food suitable for camping and hiking?
All good questions, and very common for the beginner. In order, here are some brief answers: 1. You dehydrate dehydrated foods. You REFRESH freeze dried food. Foods that are thicker or harder, need a little more time. Foods that are delicate refresh very quickly. 2. Can you eat it without refreshing. Absolutely, in fact its a popular way to eat it – right outta the can, as a snack. 3. How much water do you need? NOT much. Generally you barely cover the food with water. 4. Let sit from a couple minutes to up to about 30 minutes, depending on what it is. Then drain. seconds to several minutes. 5. Can you cook with it? Absolutely. And it will take a lot less time. 6. Can it be used in recipes? For sure! Use it the same way you would fresh, except adjust water content, and get used to dinner being ready a lot sooner than before. 7. Is it suitable for camping or hiking? 100%! So lightweight, easy to snack on or to refresh.
Unlike traditional drying methods like air drying or dehydrating, freeze-drying maintains MORE of the original food’s nutritional content because the process takes place at low temperatures, ensuring that heat-sensitive vitamins and minerals are preserved.
The Benefits of Freeze-Dried Food
freeze dried foods compared to the same food purchased in a grocery store IF those fruits were picked ripe when all phytonutrients are developed, AND flash frozen within 4 hours of harvest
Long Shelf Life One of the primary advantages of freeze-dried food is its exceptional shelf life. Since freeze-dried food contains hardly any moisture, it can last anywhere from 10 to 30 years (depending on storage conditions). This makes it an ideal choice for emergency preparedness, survival kits, and long-term food storage.
Lightweight and Compact The freeze-drying process removes up to 98% of the food’s water content, making it incredibly lightweight and easy to pack. This is why it’s commonly used for camping, hiking, and backpacking. With freeze-dried meals, you can carry a substantial amount of food without the bulk.
Retains Nutrients Commonly asked questions: 1. Does freeze-dried food lose vitamins or minerals during the process? Freeze-dried food retains much of its original nutritional value. The preservation process preserves essential vitamins and minerals, ensuring that you get the same nutritional benefits as fresh food. 2. Is freeze-dried food suitable for people with food allergies or sensitivities? ABSOLUTELY. For all intents and purpose, it is just as if it was fresh. 3. Are freeze-dried meals low in calories? Nope. Not any more or less than the original food because as soon as you refresh them. they are the same thing. 4. Can freeze-dried food be part of a balanced diet? You Bet! 5. Is freeze-dried food suitable for babies or toddlers? It is a perfect choice for infants – right from early baby foods.
So, whether you’re enjoying freeze-dried fruits, vegetables, or meals, you’re still getting a healthy option.
Convenience and Easy to Prepare Freeze-dried food is easy to prepare. To rehydrate, you simply add water to the freeze-dried food and wait a few minutes for it to return to its original state. This ease of preparation makes freeze-dried meals perfect for busy individuals or anyone who doesn’t feel they have the time to wash, peel, and chop – not to mention the following clean up.
Variety and Versatility Freeze-dried food isn’t limited to just fruits and vegetables. You can find a wide range of dairy, proteins, and even freeze-dried meals, including full entrees like pasta dishes, soups, and even desserts. This variety ensures that you have plenty of options to choose from when meal planning or prepping.
How Freeze-Dried Food is Used
Emergency Preparedness and Survival Kits One of the most common uses for freeze-dried food is in emergency preparedness. Whether you’re planning for a natural disaster, power outage, or an unforeseen event, having freeze-dried meals on hand ensures you’ll have access to nutritious food when you need it most. Freeze-dried food is a crucial component of survival kits and bug-out bags due to its long shelf life and ease of transport.
Outdoor Adventures (Camping, Hiking, Backpacking) Outdoor enthusiasts swear by freeze-dried food because it’s lightweight, compact, and convenient. Carrying bulky canned goods or fresh produce on a hiking or camping trip isn’t practical. Freeze-dried meals, however, offer an easy, lightweight alternative that doesn’t compromise on taste or nutrition. Plus, with an array of options available, you can enjoy a variety of meals while out in the wilderness.
Everyday Meals and Convenience Freeze-dried food is becoming more popular for everyday use. Busy families and professionals can rely on freeze-dried meals as a quick and easy solution for lunch or dinner. With no need for refrigeration and a long shelf life, freeze-dried food is a pantry staple that’s always ready when you need it.
Travel Whether you’re traveling abroad or going on a road trip, freeze-dried food can be a lifesaver. It doesn’t require refrigeration, making it perfect for those who need portable, nutritious meals while on the go. Simply pack a few freeze-dried meals, and you’ll always have something healthy to eat no matter where you are.
How to Store Freeze-Dried Food
Proper storage is key to maximizing the shelf life of freeze-dried food. To keep your food fresh for as long as possible, store it in a cool, dry place away from direct sunlight. When storing the food you freeze dried yourself, a vacuum-sealed container or mylar bag with oxygen absorbers is an excellent choice for long-term storage. This helps protect the food from moisture, oxygen, and light, all of which can reduce its shelf life.
The Future of Freeze-Dried Food
As people’s needs for convenient, nutritious, and long-lasting food grow, the freeze-dried food industry will continue expanding. More companies are investing in freeze-drying technology to offer a broader range of food options, from gourmet meals to organic produce. Innovations are being made to improve the taste, texture, and variety of freeze-dried food, making it even more appealing to a wider audience.
Cost & Accessibility
Is freeze-dried food more expensive than regular food? All food these days is shockingly expensive. Freeze dried food looks like it cost more, and in most situations it is. But the the thing to remember is: there is zero waste, and no trim. That ends up being quite economical.
Where can I buy freeze-dried food? See below.
Can I freeze-dry my own food at home? You sure can. See below.
What brands make the best freeze-dried food? In my opionion, I prefer the quality and fresh taste of THRIVE LIFE foods.
How do I know if freeze-dried food is high quality? Stick to the brands with accountability. Look at reviews. Listen to personal recommendations and referrals.
so if freeze dried food is so wonderful, why don’t you freeze dry yourself?
Yes I’ve been asked that before. Many times in fact. And I admit it must seem incongruous when considering how fully I advocate a self reliant lifestyle. I garden organically. I feed my family ‘garden-fresh’ as much as possible. I can, freeze, dehydrate, and ferment. I juice, and I pickle, I make my own bread, and grind my own flour. And yet . . . . I do not freeze dry. I BUY my freeze dried food. Where is the harmony in the lifestyle I choose when I choose to buy my freeze dried food instead of freeze drying it myself? You’re not the first to ask.
The truth is – I’ve considered it. I’ve looked very closely as a matter of fact. And if I thought for one minute that I could do a better job than what I’ve already found – I’d BE that person. But these are the facts that influence my decision to continue doing what I am currently doing.
After trying multiple different brands of freeze dried food over the years, I finally settled on THRIVE LIFE. I was first introduced to it in 2008. I began purchasing it in 2009 – primarily for food storage. But while acquiring it as a storage food, I learned about it’s nutritional superiority – which validated my personal choice in a big way, but still didn’t influence my day to day meal preparation. I continued buying groceries the same way I always had, making meals the same way I always had. One day, while throwing some mushy peppers from the fridge to my compost pail – I was struck by the ridiculousness of what I was doing. I thought to myself “I KNOW that I have the most nutritious food on the planet downstairs. I know it will last at least 25 years, and I also know it will last me a year in the pantry once I open it. And I know we LIKE it. And yet, I continue buying groceries the same way I always have, knowing its not as fresh as I once thought it was, and throwing out too much of it because I didn’t get TO IT in time. There is something really wrong with this picture.” That moment was a defining moment, a fork in the road you might say, and everything changed after it. I decided to learn how to use it; and that choice opened up a whole new world. A wonderful new world.
I have confidence in the quality of THRIVE LIFE freeze dried food. And after 16 years (and counting), I never cease to be impressed – sometimes even amazed.
They have a guarantee that is pretty compelling; they call it their NUTRILOCK GUARANTEE. In a nutshell, the Nutrilock Guarantee is a 40+ step process that they never compromise, ensuring the highest quality. Like for instance: they meet with the growers and suppliers to ensure they continue to meet their high standards of production, including soil conditions and overall processes. They verify that each supplier follows strict food safety plans, they work with customers and consultants to design products that are desired and relevant for today. They use ONLY Grade A products. They prohibit foods from companies or countries that don’t meet their strict food standards. They do not use any artificial colours, flavours, sulfites, MSG, or hydrogenated oils. When possible, they select products that are Non-GMO and gluten-free. They verify that each harvest takes place at the peak time frame of ripeness. They flash freeze produce within 2-4 hours of harvest to maximize flavour and lock in nutrients. . . . . . . click HERE to see more
Because of all these factors, I simply do not believe I can duplicate the quality. *I have a productive backyard garden, and from it, we eat pretty much all our vegetables and most of our fruits during the season. But we live in a city, and cannot produce enough to feed our family the whole year.
I ‘put-up’ all the excess from our garden. But I’d have a hard time getting it from the garden to the freezer inside of four hours. I might get some of it from the garden to the table in a short time if I really set myself to accomplish it. I can get it from the garden to the kitchen counter inside of four hours, but I don’t think I could pick it, wash it, chop it, bag it and label it, and have it in the freezer in that amount of time.
Everything begins deteriorating in the hour it’s harvested so you’re in a race with the clock. Every hour I don’t get it taken care of means more nutrients lost.
I can’t possibly grow the variety of vegetable that I can buy through THRIVE LIFE: like broccoli, corn, green beans, kale, mushrooms, onions, peas, three different peppers, spinach, squash, tomatoes and zucchini. Or fruits like: apples, bananas, four kinds of berries, peaches, pineapple, mangoes and cherries. Not the mention the dairy and meat products.
If I can’t grow them, that means I’m purchasing them from the grocery store. But since I live in central Alberta, that means I’m buying them a week or two or three after they were harvested – ‘unripe’. What would be the point of that?
I figure if I had to buy them TO freeze dry, I might as well buy them freeze dried already.
Considering the price of a good quality freeze dryer, I’d have to save a lot of money on the food, before I reached the break even point – while simultaneously not compromising the quality of the food I’m processing.
I just don’t believe I could do better than what THRIVE LIFE is providing. I’m sure there are some who might be able to. But I know myself, and I know what my garden can produce. I also know I’ll get busy out there when I’m picking produce, and by the time I get it all in the kitchen, the clock will be ticking, and by the time I get it on trays and into the freezer (the first step in the process), I’ll be past the four hours THRIVE LIFE ensures. I also know that I don’t have scads of room in my freezer at any given time for trays of food that need to be frozen before they can go into the freeze dryer. I also know I don’t grow bananas, pineapple, mangoes, peaches, cranberries, or lots of other things I like – and I’m not buying them from the grocery store, to go into the freeze drier. If it comes to that, I’ll buy them already preserved.
Those are my personal reasons for continuing to purchase the food instead of freeze drying it myself, but I fully support someone else’s decision to do different. We’ve all gotta do the best we can do.
conclusion
Freeze-dried food is a game-changer for anyone looking for convenient, nutritious, and long-lasting food options. Whether you’re prepping for an emergency, heading out on an adventure, or you simply need an easy meal solution right now, it’s got you covered. With its impressive shelf life, lightweight nature, and ease of preparation, it’s no wonder that freeze-dried food is becoming a staple in homes, 72 hour bags and survival kits across the globe.
If you haven’t yet explored the world of freeze-dried food, now is the time to start. Whether you’re looking to add to your home food storage, your kitchen pantry or you’re embarking on your next outdoor journey – freeze-dried food is the perfect companion for your adventures.
I teach workshops on how to use it, including a LIVE Cooking show I do with some friends on ZOOM once a month. Always the 2nd Thursday of each month at 2:00 pm mountain time, we give four recipe demonstrations featuring the food that is currently on sale. We have a Q&A at the end, and the main body of it is recorded so we can share it later. We even have draws for prizes just to make it more fun. Mark your calendar right now for the 2nd Thursday of every month. 2:00 sharp Mountain time (adjust to your time). I hope you’ll sit in some time. Here’s the link to join me. The passcode is ThriveEx
Hey friends! Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking! What’s in it for you? See how to make quick, tasty meals in minutes Get exclusive tips on saving time & money in the kitchen WIN PRIZES! Bring a friend (or two!) and get extra chances to win! Zoom Link: https://us05web.zoom.us/j/4033604361 Password: ThriveEx
These terms can impact food safety and quality, so it’s good to understand their meaning!
Read food labels
Reading food labels is essential for making informed choices about what we buy. Labels provide key information such as ingredients (including allergen warnings), preparation instructions, best before dates, and the country of origin. Additionally, they include serving sizes, nutritional details, and calorie counts, all of which help us make healthier decisions.
The meaning of “Use by” is the date that a manufacturer recommends you consume the product by for safety reasons. It is typically used on perishable items like fresh meat, dairy, and some ready-to-eat foods. The implication being that after the “use by” date, the food may not be safe to eat due to potential bacterial growth or spoilage. It’s not recommended to eat food after this date, even if it looks or smells okay.
“Best Before” dates indicate the period when unopened food is at its optimal quality. It is typically used for non-perishable foods like dry goods, canned goods, and snacks, and is more about the product’s quality rather than being a safety issue.
The implication is that while it’s still safe to eat after this date, the food may no longer be at its peak in terms of colour, flavour, texture, or nutritional value. (*Tip: Dull colour, diminished flavour, and poor texture are signs that the food’s nutritional content has declined.)
“Sell by” dates are intended for retailers to manage inventory and determine when to remove an item from the shelf. They are not a safety indicator for consumers.
“Expiry” or “Expiration” dates are not the same as “Best Before” dates. Expiry dates are required for certain products with strict nutritional and compositional standards, as these may no longer be met after the indicated date. These products include nutritionally formulated liquids (such as those for tube feeding), low-energy foods sold by prescription, meal replacements, infant formula, and nutritional supplements. After the expiration date, the nutrient content may no longer align with what’s listed on the label, and the overall quality may have deteriorated. For safety and effectiveness, these products should not be consumed after the expiration date.
Key Takeaways:
“Use by” is for safety and should be taken seriously—especially for perishable items.
“Sell by” helps stores manage stock but doesn’t necessarily indicate the product is unsafe after the date.
“Best before” refers to quality, not safety, and you can still consume the product after this date.
“Expiry” is often used for non-food items and indicates when the product may no longer be safe or effective.
It’s always a good idea to rely on proper storage, your senses (sight, smell, taste), and judgment for many food products—especially when you’re beyond these dates!
Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking! 
What’s in it for you?
See how to make quick, tasty meals in minutes
