Chit Chat

 

In May of 2024, I ordered a brand new, USA made stainless steel tomato strainer.  In the fall of 2024, I called to check on the order, because it did not arrive in 6 months as I was told.

I was then told, the new sauce maker would arrive in May of 2025.  Keep in mind, you have to remember this over all this time too.  Well, May of 2025 has passed. 

It's now June and I called again.  I'm told (and before she even asks for my order number) the production won't produce any until "May of 2026" (seriously). 

I asked for a refund.  I'll let you know what happens, as I do expect that refund one way or another.  Once that is back in my bank account, I need to find a better source for a stainless steel tomato strainer.  I thought I would share, if case anyone has thought about ordering from them.  I'm not "bad" mouthing the company.  I'm just sharing my experience in attempting to order a tomato strainer.

Who knows what I'll be doing in a year from now?  My instincts told me that next year would arrive, and this company would tell me the same story  - not ready for another year, blah, blah, blah.

I may have a secret summer home by next year, sold the house, and started traveling the world in an RV by next year.  I could be sailing the oceans too.  You never know.

Either way, I was not going to wait another entire year to find out if the tomato strainer would be shipped or not.  So....if you have suggestions, I'd love to hear them (for a stainless steel one).

I have been taking advantage of the hot water the garden hose has in the first use in this heat wave.  I can clean chicken feed pans, my lounge chair, and the chicken watering units, not wasting that hot water.

No rain yet, and the heat continues, but very slightly lower than the 100's.  Rain was due last night, but nothing.  

We have been very thankful to once again get garlic scapes from our garlic.  These can sometimes be found at Farmer's Markets as well.  Garlic scapes form on mature garlic plants, and you need to cut them off before they bloom. 

I have once again made our favorite spread - radish garlic scape spread. The spread is cream cheese, garlic scape, radishes, fresh spinach and a bit of real lemon juice.  It's delicious!  The only thing missing is freshly made cream cheese from goat's milk (we really miss that).  I also use 2 garlic scapes in this recipe.  I do cut off the flower end.  It really has a good flavor, and the cut scapes are not wasted.  I plan to freeze the remainder for future recipes.  I may even freeze some garlic scape pesto.

We were gifted a lot of fresh dill from a co-worker of my husband's.  I put much of it in the dehydrator, but saved some for salads and other recipes.  It got me thinking.  Has anyone ever made a dill tincture?  I'm looking into it, only because of the large amount of dill we were given.  

It's a small start this year, but this is my husband's attempt to start back at the new chicken coop project.  The ladies deserve a chicken castle picnic table, ha ha ha!  We have much to do on the coop, and are now looking into solar exhaust fans for the new coop.  I can say, I am thrilled we picked the location for it now.  They will have more shade when their new run is built and installed.

Homemade peach crumble.  The only thing I've done with peaches this year.  So far anyway.  Georgia peaches from a local produce stand (we planted another peach tree this year).

Back in May, I visited a locally owned coffee shop/book store.  I walked by this book enough, and finally opened it. 

I did a check at Goodreads to see what the rating on it was.  I am still reading a book, so it is now on the list to read.  We shall see if it's any good.  My first "blind" date with a book.

Chit Chat  ©  June 2025 by Kristina at Pioneer Woman at Heart

Soup Weather ~ Dehydrator Weather

 

There is nothing better than to enjoy some crock pot Italian Soup during a cold spritz in May.  It was a new recipe  (Food.com), but I utilized some tomato sauce I canned last year, and dried herbs from the herb garden.  Not sure what they meant by "brown" onion, but I used a yellow onion, and used fresh minced garlic (not from a jar).  I also used sweet Italian vs. mild sausage (what was in the freezer), and it turned out delicious!

I'm taking advantage of these cooler weather days, and getting dehydrated items re-stocked.

I'm dehydrating ginger for tea making and other uses.  I can also grind it as needed.  I do freeze some as well, which has come in handy several times for homemade ginger-ale and other meals and recipes.

Has anyone, who uses a dehydrator, dehydrated turmeric root?  I just froze us a bunch, but would like to dry some.  How do you dehydrate it without staining your trays?  Will it stain stainless steel if I layer it with parchment?  I know it stains my hands when I go to peel it.  I do use gloves.  Anyone?

Today's reading from the book "A Year of Positive Thinking" by  Cyndie Spiegel.  It's a neat idea, and a great blog prompt if you are in a rut with what to post, or in a "rut" in finding joy in your life perhaps.  I just thought it was worth sharing today.  Perhaps a journal entry if you enjoy journaling?

We had zero rain yesterday and a load of wind.  We are once again setting a date to till the garden.

Soup Weather ~ Dehydrator Weather  ©  May 2025 by Kristina at Pioneer Woman at Heart

Foraging ~ Purple Dead Nettle ~ Pesto and Tea Making ~ Dandelions

 Any foragers here?  I have a few reference books, but zero information in them in regards to if Purple Dead Nettle and Henbit both have the same nutrition/medicinal benefits to the body.  Anyone? I know, it's crazy question, and there are not many homesteading blogs still blogging anymore these days.

Spring rain is great for a lot of things, but it is always the reason we get stuff planted so late.  The gardens are soaking wet, and this is what most of the vegetable gardens look like.  Not kidding.  They are too big to cover for winter.  We use a lot of space.  They are full of purple dead nettle and chickweed.

The last few warmer days should start to dry up the gardens for us.

I have added spring chickweed to salads and other meals in the past, but according to my blog (and other notes), we have not yet tasted purple dead nettle.

Foraging was pretty easy (just look at the above photo, ha ha!).

I did a lot of reading, and yes, I have a few foraging books (not all of them have pesto recipes).  I used to follow a blogger that posted all about their meals being foraged, based on the seasons.  However, like many bloggers, they stopped blogging several years ago.

I try to not add my parmesan cheese until we are ready to eat it, so if I am freezing the pesto for future meals, I leave that out until the day of preparing meals with it.  It's just my preference.

Pesto is our number one recipe for this medicinal/healthy Spring "weed."  If you want to try it, you can research the recipes available online or check foraging books from your library.

I like to dehydrate some more purple dead nettle for tea.  

You can find more recipes online with dead nettle and even chickweed.  There are even classes online to (you have to pay a fee) to learn to forage too.  We had local classes a few years back, but those are hard to come by anymore.

Dandelions are up now too.  I see some dandelion flower bread, or other foraged meal. 

I actually have a cookbook for dandelions.  Yes, I have made dandelion jelly, but the work vs. the flavor are not that amazing to us, so we only made it once.  There is more flavor (in my opinion), with wild violet jelly and Queen Anne's lace jelly (on my blog too).

Happy foraging!

Foraging ~ Purple Dead Nettle ~ Pesto and Tea Making ~ Dandelions ©  April 2025 by Kristina at Pioneer Woman at Heart

Jalapeno Salt ~ Dehydrator

Garden season brings us fresh jalapenos, and we use them for so many recipes, canning recipes, salsas, etc.  

In anticipation for summer garden goodies. . .

I had a few fresh jalapenos leftover from a recent meal.  Store bought of course.

I dehydrated those fresh jalapenos per the temperature guide that comes with my dehydrator.  Many people today have dehydrator settings on their actual kitchen stove, or even their air fryer.  I have an actual dehydrator.  I do like my smaller one, now that we are cooking for two.  I am able to dehydrate, using either 1 up to 5 trays at a time, so it's super adjustable.

Once the jalapenos were dry, I ground them in a coffee grinder (specifically used only for such foods/herbs).

I then mixed it equally with salt (and ran all of the mixture in the coffee mill/grinder), and I stored it in an airtight (or re-purposed spice jar) jar.  I used fine pink Himalayan salt for ours.  You can do your measurements however you like.  Don't forget to label her jar.

Use the jalapeno salt on just about anything you'd like to use it on.  I'm thinking this would be good on popcorn too.

We do use a lot of frozen (sliced) jalapenos in recipes all year long, and we use "fire powder" as well, but this combines the two for an easy addition to any meal. 

Jalapenos contain capsaicin, which is said to give you a metabolism boost, as well as provide healthy nutrients etc.

Now, when I cook, and my husband says "it needs jalapenos" which he says almost daily, he can add it quickly.  He can also use our fire powder (a dehydrated mix of mixed hot peppers at the end of the garden season, with no salt).

To read about our "fire powder" see this post:  HERE.

Jalapeno Salt ~ Dehydrator  ©  April 2025 by Kristina at Pioneer Woman at Heart

Chit Chat

Nothing really exciting on the news front.

 I dehydrated more oregano to make sure the new dehydrator worked.  There are things about it I like, and other things I do not like.  It is much quieter than my last one.   

I can say that I am glad I saved my trays from my older one.  The new ones are thinner, and the way the metal is twisted on the trays, the oregano stuck to the trays.  I had to layer the counter top with sheets of waxed paper, so I didn't make a mess, and didn't lose any of the dried oregano in the process of removing it.   I dried some oregano for the kids, and I was thankful to find a drawer full of saved lids to top the canning jars with.

How I found the lids?  Well, funny story.  I have one daughter who just started to learn to crochet, and asked for some yarn and supplies.  I went rooting around in my craft drawers, and low and behold, I had used one drawer for empty baby food jars and lids that fit canning jars (peanut butter, tahini, and other jar lids).  

I used to use the baby food jars for gifting extra dried herbs, and making homemade salves and hand creams.  I no longer use the jars, so those will find a new home soon.  Oh, one year I filled baby food jars with homemade taco seasoning, and gifted that one year.

Essentially, I found an entire drawer of items to get rid of, other than the lids I can use for when I open canned items, such as pickle relish, jam, taco sauce, ketchup, etc.

I not only found the lids, I found a pattern template that, for some reason was in a plastic bag, and tucked in a drawer with other half finished craft projects (yes, more unfinished, ha ha!)

The pattern is for a handmade Chicken Christmas ornament.  More than 4 years ago, I made one for our tree, and never did make the intended amount of them.  As you can see I found the painted clothespins with eye screws already in them.  I have no idea what I'll do with it all yet.  Most likely see if one thrift store will take it.  I have no plans to finish them, as my family has a ton of homemade ornaments from me already.

I have yet to locate my extra set of crochet hooks for the one daughter, but I now have more rainy day purging to do.  I found more craft supplies that need a new home, ha ha!  I thought I purged all of my supplies, but nope.

On another subject, I finally got the potatoes planted in the garden, but we have some more hot peppers to plant. I plan to get that done by the weekend.  My foot hurt yesterday, and actually swelled a bit, so I'm taking it easy for a day.  I will be getting another x-ray later this month.  At least the garden will be completely in by the weekend.  We didn't even know if we'd have one this year.  I did not plant popcorn or sweet corn this year.  We'll be buying it this year.

My husband bought some dragons breath flowers, so I got those planted, and more mulch dropped.  We had to buy a new broom for the porch, so porch cleaning can now resume.

Chit Chat  © June 2024 by Kristina at Pioneer Woman at Heart

Dehydrating Onions ~ Onion Powder

 I took advantage of a few rainy days, and dehydrated onions. Yes, the windows were open for this yearly event.  I may dehydrate one more time this year, but it's a start to re-stock.  

I chop a few onions at a time, and toss into my food processor.  I pulse the onions until they are about evenly diced.  I have had this simple food processor for about 13 years now.  As you can see, there are few options.  I do plan to buy one with more options when this one stops working.  Also, you can use a hand chopper for a smaller batch as well.

I spread the diced onions onto parchment paper lined dehydrator trays, and dehydrate at the temperature recommened for my dehydrator.

Once dry, I use latex gloves to remove the onions from the parchment paper.  I then grind the dried onions in a specific coffee grinder, that is dedicated to grinding dried food items.

I dump out the current onion powder, wash the container and add the newer ground onions first, then the older.  Otherwise, I rotate two jars.  What ever works for you, but remember to use the older ground onion up first.

I made us some onion powder, but will need to dehydrate more onions for making minced onion for future meals.  It's a go-to staple in our house.  I do use a dehydrator, but now-a-days, the newests ovens have a dehydrator option, and smaller batches can be made in most air fryers.

I have stored our onion powder in the freezer for years, because dehydrated onions re-absorb moisture quickly.  I keep it in an airtight jar.  I often times, have to wipe the rim before putting it back, but otherwise, the moisture stays out of it.

Converstion charts are available online to decide how much of the powder or minced etc is equal to fresh onion. 

Example:  1 tsp. ground onion powder = 1/3 cup fresh chopped onion.

Dehydrating Onions ~ Onion Powder  © May 2024 by Kristina at Pioneer Woman at Heart

Best Way to Dehydrate Chives ~ Homemade Dry Ranch Dressing/Dip Mix

Spring herbs are here!

Store bought chives are expensive. The cost for the above bottle of dried chives was $4.58!  I freeze my chives, but for the dry Ranch mix recipe, I need dehydrated/dried chives.  The bottle above is .12 oz and when ground makes 7 1/2 teaspoons.   It is horribly expensive, and I have managed to kill the indoor chive plant I brought inside.

So....on a mission I went...

 I dehydrated chives many years ago, but did not do my research before hand.  I had snipped them, and placed them on parchment paper in the dehydrator, and they the fan blew them all over the inside.

Here is what I have researched.  

-if you wash your chives, be sure to let they dry or dry them with a towel, or use a vegetable drying pad to let them dry off any water from washing them.  Otherwise, your dehydrator time will be a lot longer.

-do not snip them, keep the the chives whole, and place in the dehydrator.

-do not use a heat higher than 95°F, and dry them for 12-16 hours (mine took closer to the 16 hour mark, and this can vary).  Check your dehydrator for the temperture setting.  My chives are very long and thick, so I used every tray in my dehydrator to avoid cutting them at all.  Also, rotate your trays during they drying time.

Keeping the chives whole, prevents them from moving around too much, and the temperature keeps the flavor retained.

I stored mine in a canning jar, and use a vaccuum seal to remove any extra air.  I also kept them as long as I could, and will grind them only when I need them, to retain flavor.

(the first time making this recipe, I did not have dehydrated chives, so I ground up a teaspoon of dehydrated shallots, and it was very good).

Dry Ranch Dressing Mix 

1/2 cup Cultured Buttermilk Powder

1 Tbsp. homemade garlic powder

1 Tbsp. homemade onion powder

1 tsp.  parsley* (see note below for this and next two ingredients)

1 tsp. dill* 

1 tsp. chives *

1/2 tsp. salt

1/4 tsp. black pepper

Store in the refrigerator, or if you prefer to store it on a shelf, replace the buttermilk powder with powdered milk.  If stored dry with buttermilk in the fridge, you'll want to use it up in about 2 months.

It will fit in a half pint jar.  I used my canning funnel to fill the jar with ingredients.

*parsley, dill and chives are all dehydrated from the herb garden.

I first used this on chicken for a chicken, wild rice and broccoli casserole.  Years ago, I would just put the bone in chicken in the pan, but this time I cooked the chicken on the stove top, cubed with this ranch dry mix.  It turned out wonderful.

We also used it for a dressing (add what you like), and it's pretty good, and uses less ingredients to make.  It makes a very good dip recipe for vegetables.  We like to blend cottage cheese (vs. sour cream) and add the dry Ranch mix.  So good!

On a side note, I freeze chives as well, for other dishes .  I simply snip, store in freezer bags (flat), or fill freezer containers.  I just take it out, use what I need and put it back into the freezer.  We can enjoy chives in the colder months of winter.  I also freeze some of our green onions with the same process.

Best Way to Dehydrate Chives ~ Homemade Dry Ranch Dressing/Dip Mix© Apr 2024 by Kristina at Pioneer Woman at Heart

Olive powder ~ Dehydrating Black Olives

 I've been wanting to do this, but I've typically had enough cans of olives on hand, to not do this.

I'm resurrecting this draft from March of 2016.  I guess if I have not done this by now, do I really need to?  We both like olives in our dishes, so I have not found a "need" to dehydrate them for grinding it into a powder.

I guess if you have someone who does not like the texture of olives, but you want the flavor it would come in handy.  Same with dehydrated and ground mushrooms.

Do any of you dehydrate and grind up olives for cooking?  I'm curious if there are other ideas for using it?  Other than adding it in place of diced or whole olives in a recipe?

I found this video on dehydrating olives.  I'm sort of intrigued on the camping snack.  Hm?  Enjoy!

Olive Powder ~ Dehydrating Black Olives © Feb 2024 by Kristina at Pioneer Woman at Heart

Green Bell Pepper Powder ~ Dehydrating

 

I decided to dehydrate some of the last of the green bell peppers.  Sorry for the bad photo.  I am using my cell camera for now.  My download cord to my actual camera died, so I need a new one (it's on the way).

I made green bell pepper powder.  I will try this in scrambled eggs, sauces and dips for now.  It smells so good!  Have you made/used green bell pepper powder?

Green Bell Pepper Powder ~ Dehydrating   © Oct 2023 by Kristina at Pioneer Woman at Heart

Homemade Sweet Potato Chips ~ Dehydrator

 

Sorry for the bad photos above.  My camera battery died, and I tried using photos off my phone. 

My preferred option to stock up sweet potatoes, is freezing them.  Click here to see that post.

I made beet chips way back in 2012, before I even had a mandolin or a dehydrator, and they were delicious!  Info on that post, CLICK HERE

We tried "chips" this time in the dehydrator.  My dehydrator guide book stated 125°F.  They literally tasted just like sweet potatoes.  I highly recommend, that if you want snacking "chips" to season them with maybe garlic, cayenne or other spice/herb.  I used a tiny bit of organic avocado oil and salt.  They are bland.  So season it up if you want flavor.

You can also dehydrate just the sweet potatoes, and grind them into powder for smoothies etc.  I have not done that, but I may try it in the fall when it's cooler out.

Meal Plan Fail ~ Purged more Craft Supplies ~ First Herbs to go in the Dehydrator

We woke up to a brisk 36°F outside this morning.  I'm so glad I brought in my hanging potted flowers, and all of the veggie plants.  I was worried about getting things planted late, but this year I am glad we are behind.  I even brought in my potted comfrey plant.  Brr.

I failed to write down my meal plan, and discovered I had a pound of ground beef, and a pound of sausage thawing at the same time.  I cooked both up, put some sausage in the fridge for dinner, and split up the rest to freeze for the up coming week.  I guess you could can I made a plan from a failed plan ha ha!

I made us some air fryer stuffed mushrooms for the first time.  These had some sausage in them. They were delicious, but now my husband wants me to try other recipes, ha ha!

No gardening these past few days.  It's been too cold, and my husband was called off to help a family member, so no more tilling either.  I dumped all the grow bags, and every single one had holes in them.  The plan is to replace them with raised beds.

When the kids were in elementary school, I signed up for several holiday classroom parties.  I loved volunteering for the Christmas parties, and I would make a homemade ornament for every kid in the class, and even wrap every one.  I had a lot of ribbon in my craft stash, and some of those rolls had 100 yards on them ha ha!  I have saved any ribbon I use for crocheted baby booties, and have boxed up the rest to donate.  I have 4 boxes ready to deliver, but may need to go through a few more items.  They are going to a center for women.  

I also created handmade ornaments every single Christmas to gift my family.  I did this for years, and loved creating a new one every year.  They probably had enough for several trees, ha ha!  I just stopped making them after a while, but this was the latest purge.  Feels good to unload some things for once.

I harvested my oregano before the frost arrived.  It is thriving this year.

I also harvested some chive flowers.  I plan to make chive flower infused oil.  Chive oil is tasty for frying potatoes, and for any dips.  Did you know you can eat the flowers?  I just read that.  I have not tried them, but have any of you?  Interesting for sure.