Raise, save, and prep "God's natural, organic, whole foods, grown locally, in season"
So you’re convinced there’s much to love about dehydrating, and now you want to know what you need to get started. No problem. We’ll start with the basics — absolute must-haves. And we’ll work our way from there. Taking my Dehydrating eCourse? You might want to put some of these things on your wish list. 
Got a dehydrator just sitting there? I’m here to convince you to put it to use. Or… if you’re thinking about getting one but want to be sure it’s worth it, I can help with that, too. Let me share why I *heart* dehydrating… Stay tuned in the coming weeks, as we celebrate our new Dehydrating eCourse with dehydrating resources and a dehydrator giveaway.
You do know that each month I make a thank you video for some members of my unlimited online classes, right? I’m so excited about this month’s thank you video (and PDF) that I want to let all of you know about it. They are available ala carte — and this is one you should consider. At least if you’re interested in food storage with traditional foods. That couldn’t possibly be you, could it?
For today’s seasonal recipe round-up on squash (and zucchini), I’d like to show you how to dehdyrate it. A single zucchini or squash plant is quite productive and can easily overwhelm a good sized family. So preserving it for the future is a good and frugal idea. Not to mention that your family may be pretty sick of it, if you’re eating a lot fresh. The two best ways I’ve found to dehydrate zucchini are: shredded and thinly sliced. The thinly sliced become zucchini chips and they’re really good!
Last week — was it really last week? — we went to the butcher and picked up the cut and wrapped beef from our first home-grown grass-fed beef. Remember I shared the whole mobile slaughtering experience with you? One thing I did not expect was to get back so much fat! We got five bags of fat — which absolutely would not fit in the freezer. That meant I had to start rendering tallow ASAP.
This Friday, I hope you’ll be joining me for Food Preservation 101, a free webinar! I will help you sort out your food preservation options, weighing out the pros and cons of each. Often, people don’t fully understand the pros and cons of all the preserving methods, nor have many really taken the time to think through what their goals are. Food preservation plans look different for each person, each family, so what one family does may not be the answer for another. Where do you stand? Please help me out by taking this quick survey!
Fundamentals of traditional cooking, sourdough, cultured dairy and cheese, fermentation, dehydrating, and real food kids. Starts at $8/mo.
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Our real food weekly menu plans take the guesswork out of what to fix, what to buy, and what to prepare when. Click here for a free sample.
Know Your Food with Wardee on Fridays. Helping you raise, save, and prep food for good times and bad.
New: The Complete Idiot's Guide to Fermenting Foods by Wardeh Harmon.
eBooks: Fundamentals I and II, Sourdough A to Z, Cultured Dairy and Basic Cheese, Lacto-Fermentation, and Real Food Kids.
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