Next week’s podcast is all about dehydrating and I’ll be taking listener questions. Now’s your chance to get your questions answered! I need your questions by Tuesday, December 18, 2012. So…. ask away! Or feel free to share comments or suggestions for the new dehydrating class.
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.
Every once in a while — but perhaps not often enough — I like to share what’s cookin’ and doin’ around our place. These are highlights — hiking, baptisms, dehydrating, preserving, and more — from early September. What’s cookin’ and doing’ at your place? Please share!
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!