Beautiful, Abundant GIANT Garden Harvest | Another BIG Preserving Day!

[@MaryBrashier-mc3xc]

Here in the south we prefer collards after a good frost. Many also agree that you are throwing away the best part by removing the stems. They as well as the greens become tender and sweet after the frost. I just take several collard leaves, roll them up lengthwise and chop them into 1-2 inch lengths. Drop them into a pot with some hot bacon drippings, add about half a cup of water, cover and simmer until tender ender. Salt to taste. Add water as needed. Can also add small whole pods of okra and for hot peppers if desired. Serve with cornbread and fried pork chops. Very delicious supper!!

[@amandameyer433]

A ham hock added with a dash or two of vinegar!! Yum maybe some hot pepper sauce 😮😊

[@agreenerme3372]

that's how I make mine ...but also added smoke turkey bottoms no okra and hot water cornbread(Midwest gurl here ) mom and dad from the south :)

[@deathbylawschooldebt]

When I was a kid, my southern grandma used to make collard greens with ham hocks. Delicious.

[@greenfoxgaming6721]

You are such a natural in front of the camera!!! I can’t believe some network hasn’t snatched you up for hosting a gardening and preserving show!!! I’m in my 70s and live in a gated Senior community in the middle of the Sonoran Desert. Strict rules forbid gardens because they draw the wildlife… that we old folks may not be able to run away from 🤣🤣🤣… so I’m living my back to nature life vicariously through you. I don’t know who does your video editing, but it is wonderfully seamless.

[@judyabernathy80]

Chelsea, when I cook fresh collards, I clean and chop them just as you did, set aside. In a wok, or large skillet, I first sautée chopped onion, fresh garlic, salt and pepper, and one slice of chopped bacon in a bit of olive oil and a bit of butter until they are all sautéed well and bacon is done. At this point, I add a bit of chicken broth to the pan. Then, I pile the collards high in the pan and let them cook on medium heat. I stir them a lot to make sure they all get covered with the sautéed mixture until done. They are SO good!! 💔🙏🏼🐾🙏🏼💔

[@marcellacruser951]

My favorite way to do collards is to stew them with onion, garlic, a pinch of red pepper flake, S&P and smoked hocks or smoked turkey necks/wings. Once the collards are very tender, strip the meat off the hock bones and chop, add back to the greens. We serve them with a sprinkle of vinegar on rice with black-eyed peas and cornbread, coleslaw as sides or serve them with mac and cheese and fried fish or any BBQ. I also love them in Zuppa Toscana, any quiche or frittata, and as a scalloped casserole with mushroom, onion and bacon and a buttery cracker crumb topping.

[@janemay8721]

So cute when the sheep were looking through the window! Thanks for sharing your day with us

[@cathydavis9259]

I can't believe you're so perky after canning 1/4 ton tomatoes yesterday, good job and well done!!!! 🥳

[@christinachinn6013]

My mom is from Mississippi so she makes her greens with smoked meat. She will boil smoked ham hock, smoked turkey legs/wings, or smoked pork neckbones in water and pepper. Once the meat starts to get a little tender drop your greens in with a diced onion. Season with seasoning salt or regular salt (if needed), onion powder, a little garlic powder. Once greens are almost done add a can or fresh bunch of spinach & cook until done, remove bones from the meat and enjoy!

[@katherinenapolitano6547]

My granny was from Arkansas. She did the same thing. She Mostly used smoked ham hocks. Any smoked meat will do.

[@MrsBrit1]

In case you're looking, you threw your knife into the red cabbage! 😂

[@angelamarden9684]

Wow girl. You are amazing. Watching you makes me tired😂

[@flipflopgardener6629]

You are my new super hero❤! You are so efficient and productive. I aspire to be more like you. I'm loving all of your videos.

[@DianneNash-nh5vu]

Is it just me or are you going above and beyond with you videos? As I say you are Amazing. Thank you Chelsea.😘😘😘😘

[@Melissa.Bordelon84]

You can take your green tomatoes slice them and fry them. Fried green tomatoes are absolutely yummy down here in the south.❤❤. I absolutely love your garden, your videos, your log home, your energy. Everything. ❤❤ your videos are very comforting.

[@ShellyS2060]

Do you ever sever your fried green tomatoes on biscuits? Granny did this for us, it is super fantastic.

[@karenlawson4888]

*tap tap tap* we heard there were collard greens up here? 🐑🐑

[@missflor12198]

I never had fried green tomatoes. We had lots of rain so our tomatoes are all green. Do you use regular flour and eggs wash? Thank you.

[@memascabin1186]

My granny and my mom and basically everyone cooks our collards with some ham hocks or cured ham skins or streak o lean it’s cured pork like bacon whatever meat seasoning you like she cooked hers and then chopped them up of course fried cornbread lol or a big cast iron skillet in the oven her dinner was maybe fried chicken and potato salad and garden vegetables oh my goodness lol

[@glendasmith7507]

I just used some chopped up collards and added a handful to an amazing batch of vegetable beef and pearl barley soup/stew. I just threw everything together because I had some veggies to use up. I was also able to free up 5-6 pints of things that I canned too. Here is basically what I added to my soup: 1 large and 1 small jalapeño ( left whole, I just cut long slits to sauté in about 1 tablespoon or so of avocado oil, this adds wonderful flavor to broths), approximately 4 garlic cloves, 2 white scalloped squash, 2 zucchini, 1 brown onion, approximately 1/2 gallon bag of fresh green beans, a bunch of colored carrots, 1 bell pepper, 1 long green sweet pepper, a handful of chopped collards, a handful of chopped baby spinach, a handful of snow peas, 3 leftover ears of corn cut off the cob, leftover smoked chuck roast cut into bite sized pieces, 4- pints of beef bone broth that I had canned, 1 pint of spicy rotel tomatoes that I had canned up, 1/2 a pint of salsa that I had canned, and just about 1 1/2 cups of rinsed pearl barley, and a little salt and pepper to taste.(only about 1/2 a teaspoon each because everything I had canned and used had enough flavor already) I think that’s everything I added haha. It turned out to be the most soothing, feel good soup that I have made lately.

[@justpatty7328]

That sounds so delicious! I'll be giving that a try too. Thank you!

[@sherrymaus7252]

Seemed like that soup should have been canned for winter eating. Sounded sooo good ..😮

[@dpcsharr]

I am from the southern US. We boil collards with ham hocks until they are very tender and eat them with corn bread. Sooooo delicious!!

[@lisabooker6405]

Definitely try cooking your collards in broth with smoked ham hocks. You can also use smoked turkey wings if you’re out of hocks. We’ve also used smoked neck bones. Basically smoked meat is the best way to go. Lol Add whatever seasoning you like to taste. We use seasoning salt, garlic and onion powder, a dash or two of smoked paprika, and pepper. I also add a tsp or so of bacon drippings. We cook ours low and slow for about two hours, time depends on amount of greens. I usually am making a huge pot. I cook till meat falls off the bones and greens are nice and tender. Corn bread is a must because you need it to sop up the pot liquor. Sooooo yummy! 😊

[@bettesmith3281]

for collard greens - use as a wrap instead of a flour tortilla. Don’t remove stem but trim it to be level with the collard leaf. Dip the collard in boiling water for just a few seconds to make the collard bright green. Remove from water, drain on a towel and use as a wrap for low carb alternative to a flour tortilla

[@elizaC3024]

Yes the garden is a place of joy😊, I completely agree, that it's my happy place.

[@queenbratbracken]

You make me nervous walking around with the knife when you talk with your hands or when you drop it on the ground. Those sheep looking in the door were so cute.

[@veronicavatter6436]

Ive left my back door open and have had the sheep waltz right in and actually sit down in the living room

[@katykay6537]

We fry up bacon, then fry up onion and collard greens in bacon grease then add bacon. My mom would then put a little vinegar on it. So good!

[@karenstone5305]

Almost the way I cook mine but I don't put onion's in them. I saute them with bacon grease and add sugar and salt. I will add hog jowls while it's all cooking together.

[@maryharris2124]

Cook your collard greens with water ham hock,salt, teaspoon of sugar,a couple spoons of vinegar. Most people cook them all day, cooking the juices down in them. So very good with cornbread.

[@momofsparky8205]

This is how I cook them as well

[@jasondrummond9451]

Have fun with your ram. They take 'attitude' to a whole different level.

[@bettelovelace4456]

You make me tired🤣..you are such a hard worker .. and look at that beautiful payoff.. great job👏👏💜

[@faithbodnar1639]

With canning tomatoes you know what’s in them, you’re saving tin cans and printed labels and all the energy used in manufacturing and transportation. Same with freezing and pickling.

[@belieftransformation]

Wonderful harvest, preparing, canning & freezing accomplishments! Thanks for sharing! Love the sheep visiting & Maple saying hi! Blessings to everyone 🤗💗🇨🇦

[@hcambo5373]

Hello my friend ❤❤

[@LynLvs2Laugh]

Suggestion: Make and freeze your own meal starters. Dice peppers, onions, and celery and bag them together in easy portions for convenience.

[@johnensminger7675]

Love your channel!❤

[@janetennis3451]

Beautiful tomatoes. Looking like tomato sandwich time. Glorious!

[@judynoorda8046]

It should make me tired to watch how much you do, but it doesn’t it energizes me. Thank you for your positive attitude about hard work!❤

[@TubeyTina22]

Love your channel Chelsea🥰. My paternal side of the family is from Scotland, New Brunswick Canada and Maine but I’m from the mid-Atlantic; we make collards with a ham hock, trimmed off the stem and chopped similarly how you cut them and cooked overnight, with some salt, pepper, pinch of crushed red pepper, preferably on a wood burning stove and served with apple cider vinegar if you like or just as is, how I like them-D’licious. I agree, you need a truckload of greens as they cook down so much and what they call a “bunch” of collards in the stores is ridiculous, a good pot of greens could cost you about $125.00 at their prices, so you’re very fortunate to be able to grow your own! What a blessing your homestead is, thank you for sharing it with us😊. Tina, hello from Colorado

[@teriharman566]

Oh ny gosh..life of a homesteader when you have sheep on your deck!😂. Love watching your channel. You look so at ease when canning. Thank you for always bringing us along on your daily chores

[@mayramartinez7532]

Hi! I’m a newer subscriber to your channel. I’m in ILLINOIS and I so enjoy watching your channel. I’m a senior and I wish I was younger so I could garden a little. God bless you & your family 😊 Awesome harvest!!!

[@DoloresMoses]

Dolores here from Nova Scotia, I've never planted collard greens but thinking I may next year. Nice video. My hubby headed off to bed and I'm waiting for the pressure in my canner to come down. Hubby said... Let me guess, you are going to watch Chelsea? Lol ❤

[@paulaelves5160]

cabbage, new potatoes,and bacon....english meal,,,i love xx

[@danoneill2846]

Fall is the best time of year

[@evabright8735]

I've cooked collard greens in a pressure cooker with vegetable broth, diced fresh tomatoes, and diced onions. My Dad is a vegetarian. I recall cooking them for about 45 minutes to an hour in the pressure cooker. They were nice and tender. I've also cooked them on the stove in a large pot or Dutch oven. Cook some smoked turkey drumsticks or wings in two cups of water or broth. They should cook for at least an hour or until the meat is tender. Add the collard greens, diced or sliced onions to the pot. Bring to boil and reduce to a simmer. Check for tenderness after about 90 minutes. If they aren't tender, cook for another 45 minutes. Add water or broth if the liquid gets too low. Pot liquor from collard greens is fantastic for sniffles. Corn bread, fried pork chops, baked or fried chicken go really well with them.

[@rosemariejohnsen9782]

Nice to see a fantastic person having a good time here in Sweden

[@gjylijesylejmani5819]

One more fråm sweden🎉😂

[@jodiethane9359]

My first job during canning season (1970s) was to put the garlic and dill in the jars. Great memories of my grandma. I love watching you preserve the garden.

[@jackiek4159]

What a bountiful harvest! You are so blessed! 😍💕🍅

[@NanceeDroo]

Rachel of that 1870s yt channel has a non-USDA approved recipe for p.c. ‘Southern Style’ greens… We love the recipe. Serve it over rice noodles and calling it Vietnamese Pho!

[@kaneraiser17]

I cannot believe how many wildfires are in Canada 😳 I sure pray they are not near you! I love your channel and learn so much from it, thank you for taking the time to make videos and share

[@NanceeDroo]

Well, the fires are suspect in every Cdn area….

[@inspiredclips8245]

Yaa I was waiting for ...a quick jaunt to the high tunnel. Back to the video😊

[@wrinklesandsprinkles]

We are still experiencing smoky skies from the Canadian fires! We have had numerous days of Air Quality warnings this year. Our Canadian neighbors have been through it this year. I’m praying the fires stop soon!🙏🏼 The videos have been so educational and informative. I actually bought canning equipment to can chicken broth soon. I’m just so nervous I won’t do it right and someone gets really sick!! I hope you and your family are doing well and staying safe. Hugs, Doc❤

[@LittleMountainRanch]

You must let me know when you do it. I'm cheering you on, my sweet friend.

[@justpatty7328]

Fear not- pressure canning for the appropriate time and pressure for your elevation eliminates the concern of causing illness. Good seal and you're all good. Extra precaution you can boil for 10 minutes for serving. God bless.

[@cynthia6919]

I cook collard greens with chopped onion sautéed in olive oil, add crushed garlic and a ham hock. Add some water and sautee till tender. So yummy!!❤

[@teresar.1152]

I love those sheep coming to say Hi

[@bdavis8149]

Loved how you managed your garden to harvest to your table. You are very organized , a pleasure to watch !

[@QueenMthr]

Alabama here! Sauté onion and chopped bacon in a large pan. Deglaze with your favorite vinegar and a splash of broth. Add your greens and simmer for about 15-20 minutes lid on. Serve this along with cornbread (not sweet) and some pinto beans for a meal on New Year’s Day! This will bring you luck for the year!😘.

[@Melissa.Bordelon84]

Another homesteader, I watch, took her flowers freeze dried them, and made magnets for the fridge. They turned out pretty. #Ideas. ❤❤

[@myrtleadams]

You are making my mouth water with the bea tomatoes

[@janenewley1014]

Goodness…puts my preserving efforts in the shade…many congrats on your energy levels😀😀😀

[@cynthiafisher9907]

So much work, Chelsea! You’re a busy bee!

[@momcaregiver]

Shane and simple(blog) has a nice instant pot collard greens recipe. I lowered the vinegar a smidge and use a spoon of my chick-like-seasoning instead of veggie broth but I am in love with it. I also used this simple sauce and cooked 1/2 large head wedged cabbage, 5 to 6 potatoes, 4 large carrots, 8 whole kale leaves, 1 celery stalk(whole for flavor)and 1/2 of a medium sweet pepper. Pressure cooked for 20 minutes on high, with natural release for 20 minutes using a double batch of the sauce ingredients. Remove vegetables to a serving platter and measure out 1/2 cup of the broth, 1/2 cup of the potato, 1 cup of the cooked cabbage, piece of the sweet pepper, and blended in the nutri-bullet to make a wonderful no oil/no flour gravy. "Let whole plants be filling your pants" :) LOL, I thought of that early this morning for some reason... Enjoying your youthful energy and recalling when I had that much.

[@agb6330]

I’m watching several of your episodes while I’m canning beets. We only live on .10 acre corner lot but…. We have 10 raised beds. No root cellar but grateful & thankful for a basement. Thank you so much for your videos and keeping me company while I’m putting up my harvest. - North Eastern Pennsylvania

[@wandafowler4048]

Your garden is inspiring

[@susanharrell984]

Add cut up collards to some cooked bacon pieces and sauted onions. Then simmer with about a cup of water for about 30-40 minutes, serve with corn bread. I just put the greens over a cut piece of cornbread in a bowl. A yummy warm meal for the cold winter. I also use cut up collards, onions and garlic in a white bean and ground sausage soup seasoned with a bit of sage, thyme and oregano and a pinch of red chili flakes. I just dump, pinch, pour and grab things and never measure but mostly to taste. It is a really good soup, especially on a Saturday evening with biscuits or sourdough bread. On the youtube channel Cog Hill Farms, they love collards. This early spring when they had a big flush from an early planting they actually did many trays of freeze dried collards. They tried it out with one batch and loved them. They also turned the pieces into chips and as I remember they used some flavored salts on a few trays and put them away for snacks. I think it would be easy to find by going to their main page and put in collard greens. My mother always made cream of celery soup. I don't think she ever had a recipe and I don't either but it is super easy to make. Just saute the celery and some onion in butter until cooked. Add a couple of tablespoons of flour to the mixture and stir to make a roux. Add in some chicken broth and stir the thickening broth. I use my immersion blender to smooth it all out and then I add in some chopped leaves for bright color. I have also used milk in place of the broth and it is much richer, I think, when it is made that way. I used to freeze half gallon containers of it when my boys were home and all I had to do was take it out in the morning and by dinner it was ready to heat up and then have with sandwiches for an easy, warm meal. It would be easy to use the freeze dried celery, I would think.

[@melodystull19]

Collard greens are cooked with onion garlic and a smoked turkey leg or ham hock southern comfort food for sure. With cornbread and beans yum

[@ShellyS2060]

Or a big slab of bacon, boiled for a couple of hours, add collards to the "broth" add a bit of hot peppers, or pepper flakes. Cook til soft. Serve bacon as your protein and corn bread for sopping up the broth. That's how my Granny did it.

[@beverleymoyan5973]

I grew up on a mixed farm but our family moved to a city many years ago. I loved living on a farm. Helping to make meals for all of the farm hands every day though out the summer and fall. Lots of work. Your family is amazing!

[@nancycowan6109]

Another wonderful video! My dad would have been so envious of your celery. He tried to grow it every year (Duluth MN) and just couldn’t. But the rest of his garden was bountiful and my mom was always canning and preserving. I learned from the best. ❤️

[@Tulip879]

Even I am trying to grow celery but cannot

[@DaphneBeacon]

It is so wonderful to follow you. You are so relatable and inspirational. Keep it up! love the sheep on the porch 😂

[@Morse-t5z]

I just enjoy your channel so much, informative, educational, positive, peaceful, someone happy and contented in their life, animals, plants, garden abundance! It is all so good, thankyou.

[@janiceingle2131]

Collards and turnip greens taste best after a good frost. I'm from the south, and we have to wait a long while before the frost takes that bitterness away. Also, cook with either ham, bacon, or ham hocks-- long and slow.

[@cheryldenerichardson8020]

Boil the collard greens with smoked meat, garlic, salt, pepper, and apple cider vinegar to taste.

[@lucindapick2986]

FYI, Harvest Rite has a conversion kit to make your 4 tray into a 5 tray. Their new medium-size comes with 5 trays. Might be worth it since you preserve so much.

[@kellyj573]

I have a medium and know they came out with the nes pro model offering 5 trays. I’ve been biting my nails in contemplation of a purchase. My FD runs constantly. I have not heard of a conversion kit!! I’ll reach out to HR to inquire. Thanks!

[@CindyBradshaw-d9l]

I'm from The South...so we eat collard greens cooked in bacon grease, ham broth, or chicken broth and a little butter. Dash of sugar if bitter. THEN...you eat them with pinto beans, field peas, lady peas or something like that. AND THEN....Chow chow with it!!!! I mix it all together and eat it....and if you want to go full fledged Southern....eat it with cornbread. I grew up in Tennessee and live in Georgia right on the line between the two. Enjoy!!!!!!!!

[@capridovonrenislam4128]

Hi Chelsea, this recipe is very good for the winter days: White beans (if dry you'll leave them in water the night before, if canned they are ready to use) Chorizo (preferable a sweet one like paprika or Spanish's chorizo) Pork belly Any type of good red meat (not chicken) Carrots Collards and/or chards Onions Bay leaf Garlic Beef stock Tomato sauce Salt Sear the meat, veggies and condiments, add the beans and broth, and cook everything together over a slow heat. I don't go by measures and I know you don't either, figure the amount depending on the mouths LOL. So yummy, specially when it's cold outside. You can replicate the same recipe with lentils.

[@missflor12198]

In Brazil we eat uncooked like a salad. Cut the leaves like we do coleslaw very thin. In a frying pan sauté onions, garlic salt and pepper and drizzle over the uncooked collards. Usually is served with black beans, rice and churrasco( grilled beef, chicken). Hope you like it.

[@aura-leekistner1810]

Celery freeze dries fabulously, so does any greens, peppers and leeks and onions, garlic...

[@robingirven4570]

I have 3 lemon cukes, they’re low acid and my husbands fave! I thought I’d lost them all but he picked his first one yesterday I’m still freeze drying peaches! Load number 8! Celery does great. I’m going to do tomatoes too - for powder. Then I can make paste to juice and everything in between. I found 3 lbs of pickling salt for $3.99 American Pile your celery up on the trays, up to 2.5 lbs per tray. It’ll work out great, trust me.

[@sgrvtl7183]

Your abundance from your garden makes my Heart Sing! I love, love, love watching you prepare for canning/freezing. So happy to hear the peppers are starting to grow/produce!!

[@marinamayo7994]

Your are living the dream! Love this so much!

[@kikomartin-pr]

I love your videos. I’m so very happy I found your channel on accident. Your channel is my favorite channel for farming, canning, preserving etc.

[@jafrompa1555]

My Amish neighbors wrap newspapers around the stalks of celery in the garden to bleach it for their wedding celery. It is a very light color and delicious. Maybe it can be googled.

[@kountryboyoutdoors5257]

We cook our collards with smoked turkey in them. Put the smoked turkey legs or wings in the crockpot and add broth or better than bullion (chicken flavor). A couple of tablespoons minced garlic. Once the turkey has cooked until almost tender, we add the greens, salt and other seasonings, and let them cook down for a few hours until they're tender. That's a meal by itself as you have both your meat and veggies all in the same pot. I do my purple hull peas nearly the same way, with the acception of adding sauteed okra and onions to the peas. Love fresh garden veggies...

[@jennleighwesson6089]

🎉❤🎉❤🎉❤!!! On my way home to watch and listen. I’m so tired and needed this soooo much. Happy happy joy joy! Thank you LMR Chelsea.

[@SantieBredenhann-l7o]

Hello there santie from South Afrika...The greens we cook up with patatos,tamatos and onions...Mush it all up with butter salt ,pepper soooo lekker😊❤

[@melissadimoush8196]

Blanching the collard green leaves and using them as a wrap for sushi is delicious. Each have off the rib is one sushi roll. Way better than seagreen wraps, I think. Sweet potato is a lovely filler, as is any traditional filling.

[@sgrvtl7183]

Your sheep were so curious!💜

[@stephaniemarson5904]

Hi Chelsea, I spent well over a decade chopping collard greens for my pet green iguana. I learned a quick way to chop them up: remove the center stem, stack several leaves, roll them up, and then easily chop through them. I'm of Portuguese descent, and we have a soup called couves (collards) and bacalhau (salted cod). I can get my mom's recipe if you're interested. We also make a green soup called caldo verde. There are lots of variations of that, some with meat and others without. I can get that one too, if you'd like.

[@lorithornhill649]

So funny with the sheep looking in the window ❤

[@clairemcbride3621]

Southern collard greens…greens, Ham hock, a tablespoon of sugar, cook all day. Garnish with crumbled bacon. My parents like hot pepper vinegar sprinkled on top (I don’t). Hot pepper vinegar….bottle….pile in some hot peppers, pour some vinegar over the top….let pickle in refrigerator for a few weeks…use the vinegar over greens, refill vinegar when you run out

[@johnensminger7675]

I love your energy and enthusiasm!!😊 Thanks for sharing your life with us! I did get your cookbook but need to find time to make something!😂

[@LynLvs2Laugh]

Boil smoked meat (pork or turkey) preferably bone-in on the stove until tender, season with crushed red pepper, garlic powder, salt, and pepper. Add your cleaned collards and boil until tender approximately 40 minutes - one hour. Top with sautéed (bacon, onions, and bell peppers).

[@wandacrawley4478]

Hi, I'm new to your channel and I love it. It brings back memories of canning, freezing and jelly making with my sweet mama. My husband and I had a garden and we ate out of it everyday plus filled both of our freezers, an still had plenty to share with family. Mama and I picked plums on dirt roads for jelly as well as buying peaches for preserving and pickleing.

[@camicri4263]

You are funny Chelsea, you just said that you are not going to do any canning 🤣🤣🤣. We all do! Hugs! Have a blessed week 🤗💕🤗

[@stefflefke7257]

My family is all in the south .... so our collard recipe includes chopped bacon, sauted onion, salt, pepper and a pinch of cayenne. :)

[@patriciawilson6524]

Celery ..WOW.Your thd first Ive watched that grows it. They are beautiful.

[@danamama6766]

My gosh the celery is really amazing. The tomatos are beautiful. And yes!! Very crazy here to but no salt around. I had thankfully had a few boxes, but decided well should get more just in case and could not believe it there was none to be found...very odd. I would say that is a very abundant haul. And yes wowsa on the celery :) hugs

[@mozellasmith1485]

Collard Greens I cook my collard in broth Olive oil onion garlic. But the country way is smoked pork or smoked turkey tail cooked down tender First. Then add your Greens a little vinegar red pepper flakes. Cooked down until soft. ❤

[@Jojo1957]

Living Traditions Homestead has informed us that Harvest-Right is upgrading all it's customers that have a four tray to a five tray system for free. They will also send you a new tray and the software you need for your Harvest-Right to update it. All you have to do is call Harvest-Right. They have said that the extra tray gives them a good bit more production. Jojo from Mississauga ON Canada.

[@janeweldon8874]

Wow another great job of canning, you should be very proud!

[@deborahstewart2322]

I cook up some bacon or salt pork then add chopped collards with some water . Have you heard of pot liquor? So good

[@maryannrose9914]

Even if it cost more to grow your own vegetables, you have the best of the best quality and you don’t have to worry about poisoning from what the fertilizer used by the farmers. You know your plants are organic!

[@Bennettfarm]

This was SO exciting! I did 125lbs from desert hill and thought I was tired. 😆🙈 Chelsea I am watching your old videos and cannot find the final kitchen reno video, does it exist!? I’m on the edge of my seat over here 😂😂

[@sgrvtl7183]

The Music is very nice while you were picking tomatoes

[@susancampbell7279]

Yay. A new roaster😀

[@debbielicis6257]

I so envy you your garden & what you are growing & harvesting. I would love to do it but I do not have anything like your energy. Great video Chelsea.

[@Lumberperson]

They were thinking, "Hey, what's cookin!" 21:35