Earthly Eating

Dehydrated Heroes:

Some of the food crops listed here need brief precooking or other special preparations, but many can be washed, peeled, pared and popped into a dehydrator. You can also simply dry them in the sun or a solar dehydrator.

To even out the moisture levels between different-sized pieces, place dried foods in an airtight container in the refriugerator for a few days after drying them. If the pieces soften, dry them a bit more before packing away into storage. For maximum energy savings, store dried food in reusable airtight storage containers made of glass or plastic. The drying process often intensifies flavors, and dried foods take up little space. Dried foods keep three to six months in a dark room or pantry at cool temperatures, or up to a year in the freezer.

Crop:

• Apples: Peak season for dry apples that rippen early, in August and September. Dip quarter0inch thick slices or rings in ascorbic acid solution (such as lemon juice) to prevent browning. Dry until leathery and almost crisp. May also be frozen, canned or kept in cold storage.

• Berries: Peak season is summer. Thoroughly rinse and pat dry. Cut large berrie3s in hald, then dry until leathery. May also be frozen or canned.

• Cherries: Peak season is summer. Slice in half or remove pits with a cherry pitter. Dry until leathery, but still pliable. May also be frozen or canned.

• Dry Beans: Peak season is mid to late summer. Harvest after pods fade to tan. Remove beans from pods, then dry for 1 hour in a 150­ degree oven to kill any potential pests.

• Fruit Leathers: Peak season is summer to fall. Purée clean, washed fruits. Pour into jellyroll pan lined with wax paper. Dry until leathery, but still slightly tacky.

• Grapes: Peak season is late summer to fall. Use seedless varieties. Blanch in boiling water for 30 seconds to crack the skins, then cool on ice. Dry until leathery, but still pliable. May also be frozen or canned.

• Herbs: Peak season is summer. Hang bunches in a warm, well-ventilated room. Store dried leaves whole, and crush before using. May also be frozen.

• Mushrooms: Peak season is spring to fall. Wipe clean with a damp cloth or paper towel, then dry at room temperature until crisp.

• Parching Corn: Peak season is mid to late summer. Harvest mature ears when the husks dry to tan, then finish drying indoors until you can twist the kernels from ears. Break the ears in half before drying to promot sir circulation around the middle of the kernels.

• Peppers: Peak season is late summer to fall. Clean throughly, cut into quarter-inch strips or rings, and dry until brittle. May also be frozen.

• Peaches, Plums: Peak season is summer. Dip quarters or slices in ascorbic acid solution (Lemon juice) to prevent browning. Dry until leathery, but still pliable. May also be frozen.

• Snap Beans: Peak season is summer. Blanch 1 minute, cool and pat dry. Dry until almost brittle. May also be frozen or canned.

• Summer Squash: Peak season is summer. Clean thorouhly, cu tinto quarter-inch slices, and dry until leathery and brittle. May also be frozen.

• Tomato: Peak season is summer. Dip in boiling water to remove skins. Cut large tomatoes into rings or cut smaller ones in halves or quarters. Dry until nearly crisp. May also be canned.

• Vegetables Paste: Peak season is summer to fall. Purée clean, washed vegeteables. Cook ovber low heat 1 hour to evaporate water. Pour into jellyroll pan lined with waxed paper. Dry to peanut butter consistencey, store in the refrigerator. Use in place of vegetable bouillon.

• Whole Grains: Peak season is summer to fall. After threshing and screening, dry grains in 150 degree oven for 30 minutes to reduce moisture content. Store in airtight, animal-proof containers. May also be kept in a cold storage.

**The Momma over at Step-family Talk tells about how homeschooling can harm and benefit some children. Read about it here.**
___________________________________________________________
Earthly Eating Recipe:

Vanilla Custard
Makes a 9-inch pie

In a small, heavy saucepan, whisk evaporated milk and cornstarch until blended. Whisk in eggs, sugar, salt and vanilla. Cook over medium-low heat, whisking constantly, until the mixture thickens and you can see the bottom when whisking. Cool and pour into the graham cracker crust and place in the refrigerator.

Happy Eating!