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Bo H: Hello! Hello! Hello! This is Idaho, Bo! And.

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vicki fisk: Vivacious Nick!

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Bo H: We are here again to bring you an episode on self freedom and sustainability, personal sovereignty, and

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Bo H: how to preserve your harvest. We're going to talk about home preservation today.

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Bo H: You know, we kind of brought you through

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Bo H: the stages of starting a garden. We got real down and dirty and talked about dirt.

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Bo H: about soil. 1st of all, then, we were talking about planning the garden. We brought some friends in who

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Bo H: have gardened and beyond with their permaculture practices. And today we're going to talk about the harvest because it is coming on strong.

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Bo H: Yesterday I make bone broth, and I went to deliver some at my niece's house.

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Bo H: who has a literal hedge of raspberries. She's never pruned them.

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Bo H: And she said, Hey, Aunt Bo, you want to go out and pick some arugula and some lettuce, and I looked out, and I said, How about some raspberries, too? And she goes, please.

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Bo H: So I got my lettuce and arugula and went out to the raspberries. Oh, my goodness it!

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Bo H: It is a gold mine of raspberries at the price of what? 4, 99, 5 99

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Bo H: point for organic ones.

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Bo H: anyway. Needless to say, I picked a gallon bag, and there was still a plethora of berries left.

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Bo H: and I'm freezing. Those last week I picked enough to make 10 jars of raspberry jam, and there's still a butt load on there.

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Bo H: and I know Vicki has something similar.

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vicki fisk: I have a lot. Half of my drawer. Freezer

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vicki fisk: is full of vacuum, packed raspberries. I went out this morning, and I picked a

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vicki fisk: at least a gallon of raspberries, and that was only half of my patch. So I've got to go back out later today and and finish the back half. So it's harvest season. I've I've already canned some beets.

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vicki fisk: pickled beets.

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vicki fisk: I have the free, the the vacuum pack and frozen raspberries, and

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vicki fisk: I just dug a bunch of cloves of garlic to see how they're doing. And this week is garlic harvest.

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vicki fisk: And so things are moving so quickly and very, very abundantly this year. I've never had this kind of harvest before.

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vicki fisk: So it's it's a bumper crop year. And so we want to talk about the different techniques of preserving food. And there's several, and I do believe Beau and I have experimented with

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vicki fisk: almost all of them to one degree or another. So we'll we'll lend our experiences and expertise, and the ones that we do take a part in, and then we'll also give you information on when where to go to find deeper solutions in your particular area.

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vicki fisk: and the harvest is going to be different in every region we're in North, the Pacific Northwest in Idaho. She's in Northern Idaho. I'm in Southern, and so we're going to go through a list of the different kinds of food preservation, and then we'll highlight details on each one.

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Bo H: So, Vicki, let me ask you a question. What is your preferred method of preserving food?

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vicki fisk: 2 pit, clean beets, cucumbers, zucchini.

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vicki fisk: I, I and Salsa make. We make a ton of salsa. So that's canning.

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vicki fisk: which is a pick clean as part of the canning process, and then vacuum packing

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vicki fisk: which this, this, the freezer life on vacuum packed food

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vicki fisk: can be a year, a year or more, because there's absolutely no air, and they're frozen. So there's no deterioration. So those 2

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vicki fisk: I also steam can up to a hundred quarts of grape juice sometimes. So that's another technique of canning. But canning

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vicki fisk: and vacuum packing well, and you know, I gotta add I got it. I gotta add dehydrating because goji berries. I dehydrated

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vicki fisk: 3 or 4 quarts of Goji berries last year. I've already decided service

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vicki fisk: service berries. So I I like those 3.

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vicki fisk: They're and they're easy for me, because I've been doing it so long. But we can go through each process for each one.

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Bo H: Let me tell you what mine are. I love fermenting. I love to ferment foods.

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Bo H: It's different than pickling pickling like Vicki just said, you water bath and use vinegar.

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Bo H: But fermentation uses actual yeast and bacteria that are present in the air.

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Bo H: and there's a couple different ways to ferment. There's aerobic and anaerobic anaerobic is when what you are making is sealed from the outside.

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Bo H: Like picture, a big crock full of sauerkraut, and that is sealed with what it's. It's a great process.

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Bo H: You can also ferment in single Mason jars

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Bo H: and pick up a fermentation Kit, I think ball makes one.

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Bo H: and you can find those online easily.

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Bo H: And then there's the aerobic, which is picture Kombucha.

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Bo H: I don't know if anybody's ever

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Bo H: made their own kombucha or seen Kombucha brewing. It's a sweet black or green tea, usually

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Bo H: with a Scoby on top, and the Scoby stands for symbiotic culture of yeast and bacteria which you go. But that's actually what

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Bo H: makes the fermentation process happen with the tea, and then you flavor it and you get great carbonation.

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Bo H: So I've when I had a garden I fermented have so much abundance

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Bo H: I couldn't give it away, I couldn't can at all. So I started fermenting.

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Bo H: and it's i i fermented with a brine which is just

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Bo H: water and salt. You do not want to use iodized salt, though you need to use either pickling, salt

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Bo H: or Celtic salt. You need a good grade of salt

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Bo H: so fermentation. I also like dehydration

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Bo H: and you might say, well, dehydration, do I need to buy a dehydrator. You don't. Vicki and I were chatting. You could make a really simple screen.

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Bo H: Set it out on on the patio another another way of dehydrating.

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Bo H: It's really good for herbs is to

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Bo H: put up a string. I I have my kitchen sink, and there's a cupboard on each side. I I put it

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Bo H: a string across one cupboard to the other with a little nail, and I hang my herbs, and they naturally dry, and then I can just put them in a jar, and they're good for a long time.

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vicki fisk: I have another technique of dehydrating that is super simple and super inexpensive. You can. You can put your herbs or fruits, or whatever, on a cookie sheet, put them out in the sun. It'd be nice to put like parchment paper over that, so that they're not on the metal by themselves, and then just

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vicki fisk: take you can go to the hardware store and buy screen like you put in your window and just drape that over that. It'd be nice if you could put it in a frame, but you don't have to, and and just dehydrate that keeps the bugs off.

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vicki fisk: It flies, bees, and everything else

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vicki fisk: so simple. In a couple days everything's dried, and they are absorbing the rays of the sun, which I really like that aspect of it. And and then I do a lot of bunches. I all my chamomile is is in bunches hung in in my shed, which is gets pretty warm, but it's not in the sun, and you know

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vicki fisk: you can hang all kinds of things, the garlic, all these different things you can just hang, and you don't ever have to touch on it for several days.

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vicki fisk: So that's another really good way of dehydrate. You don't have to spend a lot of money to do it.

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Bo H: Exactly exactly.

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Bo H: So. Shall we go through the different

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Bo H: types of preserving? We've kind of mentioned a couple

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Bo H: canning is probably what most people think about when they think about preserving food. You know, grandma making

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Bo H: like Vicki, said pickles or jams. I grew up with my mom, making strawberry jam and pickles, although I

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Bo H: think I it's been a while, but I think I remember her doing fermented pickles.

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Bo H: But anyway, with Canning there's 2 different ways to can a water bath or a pressure cooker.

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Bo H: and Vicki and I both are kind of chicken with the pressure cooker, because

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Bo H: it's kind of scary. But a lot of people do it with ease. And you know I went through a course through the

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Bo H: University Extension Office. I probably mentioned this before, and I did write an article about it on bbs.

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Bo H: about the extension offices, and so I went through a course called Food Safety Advisor. Not all States have it, but

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Bo H: it's a really great course, and it teaches you all the different ways

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Bo H: except fermentation of of preserving food. And so I did work with a

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Bo H: with a pressure cooker. It's just a little to me. It's sketchy, and I know Vicki kind of has the same feeling about that.

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Bo H: The thing with the the pressure canner is that

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Bo H: you have to do meats. If you're going to can meat, you have to do it

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Bo H: in a pressure canner. Also vegetables that are low in acid, for example, green beans, or up

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Bo H: or zucchini. You know a lot of the ones that Vicki mentioned. They're very, very low in acid and the acid like, let's say in a tomato, you can water bath salsa, because the tomato is very high in acid, so there's a number of things that you cannot.

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Bo H: Water can. And again, the Extension office will have all that information. As a matter of fact, I just happen to have a couple of web addresses here.

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Bo H: When I took the course I was given a book called so easy to preserve.

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Bo H: and they do have a few websites. So here you go get a pencil out y'all.

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Bo H: The 1st one is www.

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Bo H: Dot so easy to preserve.com or www homepreservation.com or www GA families.com

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Bo H: the information all comes out of the extension office at the University of Georgia. That's where they test all of

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Bo H: the recipes

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Bo H: for safety that hence the name, food, safety advisor. We learned all about bacteria and botulism and all the others. So safety first, st y'all safety first.st

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Bo H: So, anyway, back to the Canning.

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Bo H: Speaking of Salsa Vicki, I know I've mentioned this before, but Vicki's boyfriend grows a Salsa garden, and he makes the best salsa ever it is so good, and from what Vicky said, he's got a lot of a lot of harvest already coming on.

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vicki fisk: Oh, we're eating chilies. I've got cucumbers already, and his tomatoes. We've eaten 2 ripe tomatoes already, which is pretty early, but it's incredible. We're probably going to make our 1st back of Gherkin Dill Pickles this week

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vicki fisk: and another part of Canning is you can do a lot of refrigerator, Canning, where you don't have to water bath anything like

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vicki fisk: the raspberries, raspberry, freezer, jam, or refrigerator jam is one of the best, and I make bread and butter, pickles, refrigerator, bread and butter, pickles, you know. I'll just do like maybe 4 pints at a time, so it doesn't take up a lot of space. But, my God, they're so good, and they're so easy. You don't have to have a water bath. You don't have to, but these are, you know.

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vicki fisk: safe, and they're just in your refrigerator. You can also put them in a freezer.

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vicki fisk: So you.

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Bo H: Correct, but the the point there is it must be refrigerated.

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vicki fisk: Absolutely.

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Bo H: Can't make a anything pickled

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Bo H: and put it, you know. Put it in your cupboard, for later in the winter.

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vicki fisk: No.

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Bo H: That has to be water bath. But if you're doing it in the refrigerator freezer absolutely. I've done beets that way. I've done onions that way.

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Bo H: Pickled radishes are heaven. They're

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Bo H: very, very good. Point, Vicki, and one of the other things I mentioned about the water bath. You have to do meat that way.

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Bo H: Something my sister and her husband do. I don't eat. I don't eat red meat.

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Bo H: but my sister and her husband have a really nice electric dehydrator, and they make jerky. They make tricky.

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Bo H: and you know there's recipes all over the place for that. But you just have to make sure it's dry enough. If it's not all the way dried, it will mold, but that is another good way to preserve meat.

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Bo H: I know the natives used to hang it

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Bo H: until it got dry, or they, you know they did all different kinds of ways to preserve meat. But you can't water, can it? It is not safe.

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vicki fisk: No, it has to be pressure canned.

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Bo H: Yeah. Yeah.

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Bo H: Anything else you want to talk about?

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vicki fisk: Yeah, I have a steam to make. Juice. Steaming is another form of Canning

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vicki fisk: and my 2 properties, mine and my daughter's is surrounded by grapes, and we've got 4 different varieties of grapes, and one is the major one is Concord grapes, which makes the best

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vicki fisk: purple grape juice. So we steam it. It's got a big hopper full of grapes of water underneath. It comes to a boil, steams, it drips out. You fill a jar, you put a lid on it, and it automatically seals like in a cur or a ball canning jars, and you don't have to water bath anything. It comes out hot enough to seal the jar.

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vicki fisk: That is really really easy. It's so easy, and they're very inexpensive. The steamers aren't expensive at all.

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vicki fisk: So I we use that a lot.

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Bo H: That reminds me, back in the day which has been been a minute

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Bo H: when I lived in Boise, Vicki and I, Vicki and I became friends. I went to a garage sale of hers, and we became fast friends. And we've like like we've talked about. We've been on many adventures.

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Bo H: and at that time neither one of us had any grapes

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Bo H: I had when I lived in Cuna. When I was married I had a plethora of grapes, and I made my own grape juice, too.

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Bo H: But anyway, at any rate, Vicky got the idea to knock on people's doors that had grapevines, and you're not going to harvest those. Can we pick them for you? And they usually they were more than happy to, because they would get too too ripe, fall off the vines, and then they'd have a lot of flies.

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Bo H: So we spent I don't know how many hours

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Bo H: a few years in a row making that steamed grape juice. It was so good. It was really really good.

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vicki fisk: So easy.

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Bo H: Yeah.

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vicki fisk: So easy.

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Bo H: Have you ever had any mishaps?

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Bo H: And Canning.

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vicki fisk: No, no, I mean I've had jars that don't seal in the canning process for one reason or the other. So those just need to go in your refrigerator and used up first.st

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Bo H: Yeah.

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vicki fisk: But no, I've I've done enough of it now to know, and you gotta follow the directions on the amount

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vicki fisk: the time, you know 20 min, half hour whatever. And it's also elevation related, depending on your on your elevation of where you live. And so you need to have a Canning book to to get that information, or you can go online and find all of this now. But that's really important to follow directions for the proper amount of time to to water bath.

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vicki fisk: and you just make sure every jar is sealed.

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vicki fisk: It pops. The little thing pops down.

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Bo H: Hear him popping. That is such a.

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vicki fisk: Yeah.

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Bo H: Satisfying sound when you take them out of the water, and you put them on a towel to, to sit for a while, and they start, pop, pop, pop! Pop! It's so satisfying.

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vicki fisk: Yeah.

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Bo H: I've really never had any problems with water canning.

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Bo H: Years ago my niece was a she canned a lot and water Canning and she was taking. She made applesauce, and she was taking it out of the canner, and one of them exploded.

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Bo H: And it actually she had to go to the hospital because it went down her chest and she got burned. So you do have to be very careful. But I didn't say that to scare you, just to let you know

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Bo H: that it's not risk free. You just have to and safety first.st That's I cannot stress that enough safety first.st

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vicki fisk: What do you want to talk about next, Vicky?

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vicki fisk: Well.

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vicki fisk: vacuum packing is a really good way of preserving food. I think I just mentioned that I've been vacuum packing raspberries.

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vicki fisk: I have vacuum packed, grated zucchini, which I don't know where I would live. But here we get baseball bat size, Zucchini, and there's still a lot of food value in those. And so I grate up Zucchini. I vacuum pack it, and I've got that for zucchini breads, you know, stews whatever you want to use it for

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vicki fisk: throughout the throughout the winter, and I love that, and you do have to

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vicki fisk: invest in a vacuum packer, and you want to invest in a decent one, and then you have to buy the bags and you cut them to size. I love vacuum packing, and when we go camping

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vicki fisk: we make casseroles and dishes, and we freeze it, and then we vacuum pack it, and all you got to do is put it in water, boiling water in the vacuum pack, and you've got a whole meal fixed. So vacuum packing is really handy for lots of things.

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vicki fisk: The other thing that we talked about was.

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vicki fisk: well, the part of the dehydrating process of hanging

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vicki fisk: screens outside. I've got 2 different kinds of dehydrators, electric

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vicki fisk: and Ken and I are gonna buy a great big one, because we've got a lot of stuff coming on this summer that we want to dehydrate

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vicki fisk: and it costs you some electricity.

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vicki fisk: and it's easy, and you can get dehydrators that have films. So none of your berries. You can make fruit leather, which is wonderful if you like. I could make a bunch of raspberry fruit leather. We've got peaches coming off.

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vicki fisk: you know. You can just

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vicki fisk: pulverize those and lay them out, and you've got fruit leather in a couple days, which is wonderful. If you have children, school lunches, snacks at work, whatever you know. So that's another really good thing about dehydrating.

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Bo H: I like to, you know, living up here, and they call it the Inland Pacific. Northwest

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Bo H: apples are huge, and in the fall I love to dehydrate apples. I get it. I have a core. So you put the apple on, and you turn it like it like in the old days, and it cores and peels the apples, and then you just cut them into pieces

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Bo H: and you get these rings that during

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Bo H: the winter, I mean, you know apples are.

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Bo H: They're freshest in the fall. I'll just put it that way, and when you dehydrate you capture all of that sugar that just comes off, and they

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Bo H: they're so yummy.

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Bo H: And one of the other things with dehydrating is like you mentioned with the freezing of the zucchini. You can add dehydrated vegetables

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Bo H: to stews. You can use the fruit, you can put them in breads, and there, there's just so many recipes that you can

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Bo H: do during the winter, when

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Bo H: you know things are brought up from Mexico, or even further south for the most part, and

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Bo H: you know it's really cool, like when when you freeze. Let's say you grow corn, or even buy some sweet corn

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Bo H: organic, preferably at the grocery store, and you freeze that. And you

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Bo H: middle of winter, you bring out your corn, and you you have that taste of summer right there

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Bo H: so much better than buying the packages in the store.

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vicki fisk: Another thing that I wanted to mention is my greens. You know my greens are still coming off my kale, my chard, my spinach, cilantro. I dehydrate a lot of those leaves, just dry them. You can use any technique to dry them, and then I then I stick in my I crumble them up into little bits, or you can put them in a food processor and just chop them up. And that's my powder for my smoothies all winter.

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Bo H: Hmm.

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vicki fisk: Right. And really, all of these techniques, we're capturing the sunlight from the summer in the.

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Bo H: I love that.

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vicki fisk: And you know to me that is the greatest transference of energy exchange. You know we're growing. We're taking the care to tend our gardens and grow them, and then harvest them, and try to keep as much nutrients and energy for our bodies. And I just love the idea that all winter. I'm eating summer sunshine, you know, so.

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vicki fisk: It's really important to get techniques down that work well for you. Another thing that we mentioned is with all the farmers, markets, and fruit stands along highways now, coming all the way through harvest in October is to

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vicki fisk: oh, I just lost my train of thought. Oh, to be able to purchase a lot of these vegetables at pretty inexpensive prices, you know, like, for the fermentation of of the of the cabbage.

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vicki fisk: right? Cabbages are really inexpensive, almost always in a grocery store. But right now you can find organic gardens, and you know farmers, markets, and and get

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vicki fisk: get going with making your crowd. Now with the.

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Bo H: Mine is in its 3rd week of fermentation. And okay, y'all sauerkraut. I wrote an article on fermentation@bbsradio.com, and if you go to bbsradio.com forward, slash down and dirty, and you go down to the bottom of our page. You'll see a bunch of articles that Vicki and I have both written, and I did one on fermentation. There's a recipe for sauerkraut.

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vicki fisk: It is.

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Bo H: Cabbage and salt, and you just need a vessel to put it in to ferment.

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Bo H: I myself have an old German croc, because I guess I'm an old German, or at least half half German. My mom was from Munich.

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Bo H: but you can like, I said earlier. You can do it in Mason jars, and it is so satisfying to eat your something that you made yourself.

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Bo H: and that maybe we should move into fermentation now, because fermentation isn't just

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Bo H: tasty. The actual fermentation process really

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Bo H: brings out the flavors of of what you're fermenting, fermenting. But it's also fantastic for your gut health

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Bo H: fermentation has a plethora of probiotics, and

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Bo H: it can actually even heal your gut. And there's so many things you can ferment Vicky and I both make Kombucha.

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Bo H: But like I said, I make sauerkraut, I've I I've

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Bo H: I got really creative. When I had a garden.

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Bo H: and I I took oh, this vegetable and this vegetable and this vegetable sound like they might be good together, so I fermented them in jars.

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Bo H: Vicki, I taught Vicky how to make fermented cashew cheese, so you can you can ferment.

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vicki fisk: No.

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Bo H: And seeds.

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Bo H: You can ferment fruit. You can ferment so many things, and you're taking something from nature and actually making it better for you.

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vicki fisk: Even luckier.

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Bo H: Yeah, and you're giving it a tangy depth

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Bo H: to the flavor profile of that food that is different than fresh.

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Bo H: Don't get me wrong. I love fresh fruit and veggies. That's almost a vegetarian here, but not

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Bo H: I eat fish, and I I have bone broth, but anyways

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Bo H: You know one of the things that just came to mind with all of these ways of

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Bo H: of food preservation. I've talked about safety, but you really have to make sure everything is sanitized.

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Bo H: Your jars, hot water, stick them in, stick them in the dishwasher if you have one.

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Bo H: and put the sanitation on

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Bo H: and I cannot stress that enough. You do not want to introduce the bad bacteria.

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Bo H: Granted fermentation uses, bacteria and yeast to do its thing, but you don't want the bad kind.

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Bo H: We we have to stress that, and a lot of the information

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Bo H: on the safety tips will be on those websites that I gave you earlier, and I will mention mention them again at the end of the show.

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Bo H: What else do you? What else do you permit, Ms. Biggie?

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vicki fisk: Oh, I actually don't know if this is fermented, but my kids gave me some fennel

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vicki fisk: with at Christmas time.

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vicki fisk: and it's I don't actually think it's fermented, but it could be. You know you can do this, and it is so freaking good, you know. She puts

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vicki fisk: either lemon rind or orange rind with the fennel, and a few peppercorns and things like that.

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vicki fisk: It it is so good, and I don't even think you know I make the

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vicki fisk: the red. I cut up the red onions and put them in vinegar, and I just stick them in like the Mexicans, like a lot of Mexican food places. They'll put that on the table when you order tacos and stuff, and it's not. I don't think it's necessarily fermented.

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Bo H: It's not fermented when you use vinegar, not fermented, that.

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vicki fisk: Right.

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Bo H: That's using the vinegar for pickling. Fermentation is using the bacteria and yeast. Actually.

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Bo H: the vinegar kills the the good bacteria and yeast that causes fermentation, so they are different. They can have similar flavor profiles, but they are different.

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vicki fisk: Yeah, they're not. No, I don't ferment very much. I I ferment a huge crock full of kombucha

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vicki fisk: other than that.

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Bo H: Up.

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vicki fisk: I don't necessarily permit.

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Bo H: You did the cheese.

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vicki fisk: I did the cheese.

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vicki fisk: Yeah.

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Bo H: Maybe I'll put up. Maybe I'll put up the the cheese recipe and re-put up a

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Bo H: sauerkraut recipe on our down and dirty page on bbs, yeah, our lovely listeners.

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vicki fisk: Well, and don't forget we do have a Facebook page where, whenever we write articles, I also post them on our Facebook page, which is down and dirty with Beau and Vic, not

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vicki fisk: Idaho bow and vivacious Vic, but we do post everything that we, the links to all of our shows and all of our articles are and photographs.

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vicki fisk: updates on the garden and whatnot are on our Facebook page.

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Bo H: And maybe coming to you, too, maybe a few items

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Bo H: for purchase. Who knows? We're we're talking about that one.

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vicki fisk: Yeah.

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Bo H: Another.

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Bo H: Another form of preserving your food, which is kind of old fashioned, a lot of people would think

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Bo H: is root cellaring.

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Bo H: I know the pioneers did it. Actually, my like I mentioned a minute ago. My, my mom is from Munich, Germany.

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Bo H: and they root cellared in their basement. So if you have a cool, dry, well-ventilated space

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Bo H: be it in a garage. Not if you live in Boise, it won't be cool

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Bo H: but something that stays cool, because otherwise you're gonna get some bad bacteria activity.

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Bo H: Yeah, spoilage. Exactly. The temperatures that they say are good

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Bo H: is between 32 and 40 degrees. So were you. What were you telling me about

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Bo H: one of your kids buried?

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Bo H: Well, they buried an old tweezer in the.

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vicki fisk: And a lift up top.

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vicki fisk: and they that's their root cellar. That's where they store all their potatoes and onions in the winter.

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vicki fisk: I don't. I don't know that it has any error circulation.

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vicki fisk: but they they've done. I don't know if they have a pipe coming out of it, or what.

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vicki fisk: But excuse me.

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Bo H: Bless you!

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vicki fisk: I also have a crawl space underneath my house, which stays at, you know, 50 to 55, and I've stored garlic and lots of seeds, and there's like.

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vicki fisk: Oh, 8, 5 gallon buckets of wheat that when Jay and Amy lived here

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vicki fisk: they had all they got all this organic wheat.

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vicki fisk: It's full grain, and it's been under there for years.

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Bo H: Still, good.

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vicki fisk: Oh, it's still great. Yeah.

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vicki fisk: I don't. I don't use it. I don't have a wheat grinder, you know, and I I don't have enough room to grow wheat, but it's still fine for

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vicki fisk: some rainy day or some day that we really are. Gonna need it.

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Bo H: Off topic a little bit, but speaking about wheat and grinding it.

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Bo H: Years ago I

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Bo H: I was with a group of folks, and we were talking about getting a real Co-OP started in Boise we were. We met a lot.

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Bo H: and it comes to find out that

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Bo H: all smaller towns, and at one time Boise was small.

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Bo H: Had a local

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Bo H: mill for milling wheat and other kinds of of grains, and they don't anymore. And that's just really a shame.

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vicki fisk: That would be nice.

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Bo H: Yeah, yeah, maybe we'll go back to the old days and

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Bo H: our new golden age, our new earth start living like we should.

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Bo H: more more in tune with nature and the seasons. And

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Bo H: yeah, but back to preserving that sunshine.

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Bo H: so do you have any other tips for anybody.

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vicki fisk: Not not right off the top of my head at this moment. I'm I'm thinking I'm

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vicki fisk: circling around here on what other techniques that I use.

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Bo H: So I I can talk about.

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vicki fisk: Oh, I I do a lot of seed saving, which is is a really really important aspect of gardening.

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vicki fisk: I let

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vicki fisk: lettuce. I let a lot of things go to seed. I've got a bunch of garlic going to seed out there from last year. I've got onions that I planted onions in a lot of my flower pots last year because I had a plethora of starts, and those are going to seed right now. So it's really great to capture as many seeds as you can from your garden, because those

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vicki fisk: start to become

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vicki fisk: acclimated to your soil, to your exact climate, and they become stronger and stronger and stronger. You do have to know that you can only collect organically grown plants. Their seeds, otherwise, if they're hybridized, the plant will grow, but it won't produce the fruit.

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vicki fisk: and so I grow. All my seeds are organic, so I don't need to worry about that. I let I let my Chard go to seed. I let my beets go to seed only a certain amount. It doesn't take that much couple plants, and you've got more seeds than you're ever going to use next season. So that's another real important part of preserving things out of your garden.

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Bo H: That is also an important part of food sovereignty.

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vicki fisk: Boots. Yeah. Yep.

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Bo H: And you also want to make sure it's non. Gmo.

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vicki fisk: No.

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Bo H: Again. If it's organic, it should not be Gmo, because that's 1 of the stipulations of being organic.

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Bo H: I've been saving seeds.

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Bo H: Then it's probably 2,000, and

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Bo H: I don't know 7 or 8.

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Bo H: I still have seeds that that from way back. Then a lot of seeds, and

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Bo H: the trick is you have to keep them sealed away from the air.

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Bo H: and preferably, almost, you know, like refrigerated. I actually have a couple gallon jars full of seeds that I keep refrigerated.

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Bo H: It's kind of a bummer, because it takes a little space in my refrigerator, but

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Bo H: for me. Food safety is part of food preservation as part of seed preservation. So that's a really good point, because we're talking about preserving. We might as well, talk about saving seeds!

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vicki fisk: Yeah, the life. You gotta preserve the life force within that seed in order for it to germinate. And

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vicki fisk: I how I'm

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vicki fisk: a member on a couple Facebook groups, Treasure Valley Permaculture, Treasure Valley Organic Gardeners, and I advertised last fall for a

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vicki fisk: a seed exchange, and nobody nobody stepped up but my girlfriend who lives in Payette. She brought a bunch of seeds over, so she and I had our own seed exchange, and it's just the most wonderful way to share your harvest

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vicki fisk: and I got some seeds from her that I've never grown. I I got Kohlrabi. I've never grown Kohlrabi and

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vicki fisk: God, I I really like it.

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Bo H: Hi, guys, it's great. I love it.

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vicki fisk: It's a beautiful plant, and the the some of the leaves on that kohlrabi were almost 2 feet across. They were huge. Well, what do you do with those? Well, you know what I did. I made Kale Chips out of them.

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Bo H: There you go! Kohlrabi, chips.

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vicki fisk: And they taste just like kale chips a little, you know. You cut them up little bit of olive oil, a little bit of salt, put them in an oven. I put mine in the oven

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vicki fisk: at 2, 25, or 200, or something, but here again you can put them on a tray out underneath a screen in the sun, and they're they're done in a day.

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vicki fisk: Super, super nutritious, and a great way to use up leafy greens.

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vicki fisk: It's just me chips out of them.

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Bo H: Does Edwards greenhouse still do their seed exchange? They used to do it there.

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vicki fisk: I have not been here

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vicki fisk: the last 5 years to know whether they do that or not, but I'll keep my eyes open this year, because I've got so many seeds. I've got so many seeds.

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Bo H: Yes, you do.

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vicki fisk: From years past.

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vicki fisk: But also I've I you know you want to keep them as current as you can. You know

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vicki fisk: you want to keep them current.

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vicki fisk: And preserved, but I've got. I've got charred seeds that are that have regrown and provided more

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vicki fisk: for the last 5 years.

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vicki fisk: I let enough of them go to seed, so I've got charred seeds for a long time to go and kale. In fact, I've got a thing up. I cut my kale off one plant.

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vicki fisk: I planted kale all over the yard last year. I have one plant came up this spring that I didn't harvest.

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vicki fisk: and I let it go to seed. And now I've gotta I've got to go get those seeds.

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vicki fisk: and that's the kind of plant you want to look out for the one that's really strong doesn't die in the winter goes through all the heat cycles and cold cycles and popped up, and it was just loaded with flowers.

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vicki fisk: Those are the ones you want to harvest, because they're the strongest, they're most resilient.

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vicki fisk: And they've adapted really well to your climate. So that's another really important aspect of keeping the garden circular through all seasons collecting seeds. They're ready to go back in.

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vicki fisk: and I'm collecting a whole bunch of my pink poppies that are just finishing blooming.

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vicki fisk: and I share those with anyone that wants them. They're so beautiful. I gotta have my flowers. It's not all about food.

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Bo H: Exactly.

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vicki fisk: I do a lot of seed saving a lot.

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Bo H: Speaking of flowers

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Bo H: in our last show with Ian we talked about. He asked if we seen very many pollinators.

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Bo H: and I'm staying out at my sister's house caretaking for her, but I still need to go home

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Bo H: in this heat every single day to water and the

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Bo H: comfrey plant that you gave me, Vicki. It is ginormous, and it's

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Bo H: flowering, and I I want to cut it down so it can come back because it's you know.

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vicki fisk: No.

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Bo H: A.

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Bo H: It will, just it, will, it will keep growing. But

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Bo H: when I was watering yesterday I I planted Echinacea this year in a pot, and

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Bo H: it is blooming right now, and I look, I'm watering, and I look over, and I see a honeybee.

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Bo H: and it's gathering

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Bo H: pollen from the echinacea, and then it flew over to the confre, and I thought, I can't do it yet. I have to wait.

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Bo H: But that's another thing. Preserving your herbs really easy like, I said. You can dry them. Just hang a string anywhere, and you can.

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Bo H: I? My hack is I'll cut them. I'll cut them off so I have enough stem to wrap a string around it, tie it in a little knot.

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Bo H: Excuse me, tighten a bow, then I get a paper clip

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Bo H: and I open it up so it looks like an S. And I hang

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Bo H: part of it on the loop from the the bow I've just tied, and then I just put the other end on on the string. You don't need any fancy equipment.

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vicki fisk: You know.

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Bo H: A lot of this like, Vicki said. You don't have to have fancy equipment.

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Bo H: When I moved here I didn't have any preservation utensils.

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Bo H: I went to the thrift store and I bought a canner perfect condition, for I think, $5

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Bo H: a water bath canner.

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Bo H: I was given by my niece a food hydrator, and it's not, you know. It's not a great quality, but I'm 1 person, so I don't need a lot.

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Bo H: But I do run it a lot during apple season time. I love dried apples. They're so good again. You can

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Bo H: can dry just about anything you can eat.

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Bo H: But yeah, you don't have to spend a lot of money, you can. You know. You can

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Bo H: go through a store. You can make your own items, and you can find a lot of this information online.

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Bo H: So anything else to add for the people, Miss Vicky.

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vicki fisk: Oh, wow! Just

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vicki fisk: reach out to us if you have questions or ideas of things, techniques that you use in your areas because we really want to keep sharing as much information and innovative ways of doing things. You know, there's just not one way to do any of these techniques, and they can be very regional.

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vicki fisk: And so it'd be fun to share and hear some of the things that you people might be doing. You can always post on our on our bbs, radio page and

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vicki fisk: I mean, there's there's so much there's so much going on right now in the garden, I mean, as I dig up and can can and pickle my beets. I plant a whole new batch.

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vicki fisk: you know. In fact, I've got to go get out there and plant my next batch because I'm going to harvest the rest of my beets. So you know, you can get sometimes 2 or 3 crops, and if you live down south, where it never freezes. You can go all year. So this is an exciting time on so many levels in our, in our country and in in the world that

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vicki fisk: we're the way showers to creating community of helping to create sovereignty in your household, with your family and your and your needs for nutrition, and then also getting out of the system. This is why we are doing this, but this is why Beau and I are concerned about bringing this information forward is to help us get out of

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vicki fisk: the system that wants us to be sick. The system that wants us to support these conglomerate ag businesses that do not have our interests at heart at all. So it's about becoming independent. So we love to hear from anybody that has new ideas, new things to add to, and just just keep going. Just keep going, keep experimenting.

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Bo H: Since. I don't have a Facebook account. And you're the one that is the administrator over on Facebook. Can they contact us there and ask questions.

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vicki fisk: Absolutely, absolutely.

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vicki fisk: Yes, you can comment. You can ask questions, and it's very easy to

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vicki fisk: for me to respond to that.

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Bo H: And then the other way Vicki mentioned again. It's bbsradio.com forward, slash down and dirty, if that will take you right to our page.

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Bo H: And if you scroll down a bit, there is an email form, and that will come directly to me. Because I guess I'm the administrator of that.

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Bo H: We would love to hear any questions you have.

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Bo H: Do you?

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Bo H: Do you want recipes? Would you like how to videos?

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Bo H: And again, with the how to videos.

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Bo H: we're still talking about that. We might try to monetize those a little bit, but we'll always be very fair and

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Bo H: keep them inexpensive, because we know.

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Bo H: you know, times aren't always easy for a lot of us right now.

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Bo H: although it's getting better every single day.

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vicki fisk: Yes, it is.

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Bo H: We? We are coming together as community. We are finding our people.

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Bo H: And Vicki and I found each other quite a while ago. But I I'm I'm finding people all the time that are like minded like hearted, I should say, because

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Bo H: I'd rather come from the heart than the mind. But you know how the saying goes?

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Bo H: Yeah. So let me give those websites again, Vic, for the for the lovely listeners.

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Bo H: it's www so easy to preserve.com all one word www.

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Bo H: Home foodpreservation.com or wwwgafamilies.com.

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Bo H: and I actually found those in the book that I was given when I took the Food Safety Advisor

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Bo H: Course through the Idaho Extension Office University Extension Office.

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Bo H: I've done a little research. Not all

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Bo H: States have that course. They all have master gardeners, but they don't all have the preserving class.

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Bo H: But there is so much information online now. And

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Bo H: yeah, you can always ask us questions if we don't know the answer, we know where to find it. There's another book that I really like, because I love to ferment. It's called Wild Fermentation.

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Bo H: by Sandor, SAND. OR.

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Bo H: Alex Alexis, ELLI. X.

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Bo H: Cuts KATZ.

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Bo H: And it has all kinds of really groovy

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Bo H: recipes in it. It even tells you how to make beer, wine and meats

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Bo H: Miso's and Tempe Sourdough. Oh, we didn't talk about Sourdough.

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Bo H: Oh, my goodness.

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vicki fisk: Well, that's that's a fermentation.

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Bo H: Yes, it is. Yes, it is.

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vicki fisk: You know. Beau taught me how to make gluten free, and I just rehydrated. I dried out a whole cookie sheet of gluten, free sourdough starter. And now I just rehydrated it to make sure it works. And it works. And I'm going to start marketing that online. That will be on my Facebook page is something that can be purchased and sent.

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Bo H: Anywhere in the country with.

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vicki fisk: To with the

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vicki fisk: yes, we're both doing it with a printed out sheet on how to do it. And it's really fun. And the other thing I wanted to say is, we love subscriptions from people that it costs us money to put this show on, and we would love. If you're interested for you to prescribe subscribe to our show

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vicki fisk: and there's a lot more to come.

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vicki fisk: The season's young and we've got. We've got a lot of territory and different ideas on the different kinds of

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vicki fisk: things that we want to share with you.

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vicki fisk: So at this point, I just say, thank you for listening. Thank you for your contributions, and we welcome all kinds of

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vicki fisk: ideas or personal experiences that you might have in these areas of food, preservation and growing, and

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vicki fisk: all of this.

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Bo H: So something just occurred to me, Vic. If you are into

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Bo H: personal sovereignty in as far as gardening and food

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Bo H: herbs in that vein. You can also contact us, and maybe if you'd like to maybe be interviewed on our show

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Bo H: we've had, we've had

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Bo H: our friend Matt, our good friend Matt, and then Ian from Wales last last week, and then Don, who's 1 of the owners of Bbs radio?

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Bo H: And one of my friends said, oh, so cool to see the men coming forward. And anyway

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Bo H: yeah, if you're interested in sharing with everybody, let's talk, and you can

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Bo H: reach us again at our Bbs page or on Facebook. And

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Bo H: I don't have anything else to say. What about you, Vic? Is that a wrap.

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vicki fisk: I think that's a wrap. Thank you for everything, and I'm I'm having a blast harvesting what I put so much effort into. It's really worth it.

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Bo H: It is worth it, and it's so satisfying and so tasty.

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vicki fisk: And so good for us.

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vicki fisk: Right?

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vicki fisk: Thank you. Everybody. Thank you. Bo. Thank you. Bbs, radio until next time. Adios.

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Bo H: Adios.

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Bo H: Cue. The music done.