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Jennifer Pomy

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since Mar 29, 2021
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fungi foraging chicken food preservation cooking medical herbs homestead ungarbage
Upstate New York
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Recent posts by Jennifer Pomy

Try to separate the seeds from the pulp, but don’t worry too much about it. Put all your seeds in a small bowl and cover seeds with water. Add at least a tablespoon of salt and mix in. Let seeds soak 6-8 hours or overnight.

After soaking in brine, drain seeds and spread  them on a lightly oiled baking sheet in a single layer.

Now add your seasoning! My standby is salt, pepper, paprika and garlic powder. Any seasoning will work though, so experiment. They don’t take on a too much salty flavor from the brine. So I add salt, but feel free to leave it out and when they are done taste and add salt while still hot from the oven.

Bake them at 350 for 8-15 minutes. Depending on the type of squash seeds you have. Just keep an eye on them. They will smell roasted and be dry and maybe a little browned. They will start popping and jump off the tray when they are really done.(don’t worry, it’s just a few) I try to get them out before they start that.

Try to taste one, be careful they’re hot!! See if the seed is crunchy, easy to bite and chew, and flavored well. If you’re seeds seem hard to bite, bake longer. You can add any additional seasonings while seeds are still warm.

Store any leftover cooled off seeds in an airtight container.
1 week ago
I bag up the hearts and gizzards, turkey or chicken and use them in a rice dish I make in the instant pot.

I put a few cups brown rice, salt, pepper, bay leaf and appropriate water. Then I put the frozen 1-1.5 pounds of hearts/gizzards on top. Lightly salt and pepper them.Then add about 4 cups chopped greens on top. I set it for 22 minutes and let cool down at least 10 minutes before releasing pressure. Then mix all together, preferably with a fork to keep rice from getting too gummy.

Pressure cooking them makes them very tender and I’ve never liked gizzards any other way. It’s a favorite meal for my family and worth the work of cleaning the gizzards.

I’m not the biggest fan of liver though and dirty rice sounds like a great way to use them. I remember my mom always cooked all the giblets and then chopped them up and cooked them in the gravy at thanksgiving.

FYI chickens and dogs LOVE leftover liver. (that I should have finished but yuck)
1 month ago
Awesome!! Can’t wait to see all the things happening at the labs! Thanks for all you do, I hope to see and help with artifacts myself someday…
1 month ago
Congratulations!! I look forward to seeing and hearing about your progress and projects on Permies. Many happy blessings to you both!
1 month ago
Hi Tamie,

I’d be interested if you’re southwest VT, close to the NY border.
1 month ago

Stacy Witscher wrote:I make a zucchini spread puree thing. I did some today. 6 zucchini grated with some thyme salt, minced garlic and olive oil, cooked it over medium heat until all mushy and fairly dry. Then scooped into 1/2 cup cube trays and frozen. When frozen, taken out of trays and stored 6 to a quart bag.

I use them in pasta dishes and vegetable medleys when zucchini is out of season.

This year I did a similar thing with eggplant but it contained onion, pepper and tomato paste as well.

I alway love having lots of zucchini, never understood the problem. If all else fails, the chickens love them.

I fully agree Stacey! I’ve usually had not as many as I would like. Thanks for the purée recipe. Sounds great as a dip.

You can also use zucchini to make relish, just use in place of the cucumber.
2 months ago
I’m so sorry to hear about your cats missing. I was wondering how rural you are and if you have a dog. If you’re rural, coyotes can be an issue. My brother-in-law has had a couple of cats disappear also.

I know they’re pretty bad this year by me in NY and decimated my free ranging chickens. They disappeared too, but a few groupings of feathers told the tale and seeing 3 coyote pups on trail cam confirmed it.

A good size dog hanging around is the best deterrent. I haven’t had that this year.
2 months ago
Oh, forgot about how my mother-in-law likes to use them. She prefers to get a good medium size zucchini and she grates it then portions it out into recipe size amounts and freezes. She uses the grated zucchini to make “mock potato pancakes”
2 months ago
There are a ton of things to do with zucchini. When they are small they’re more “buttery” and are amazing with sautéed onions and when veggies are cooked, scramble in some eggs.  

Otherwise I let my zucchini get bigger to get more food. Medium zucchini get diced and thrown into almost anything I sauté or simmer. The only difference with huge zucchini is the seeds are more developed so you may want to scrape them out for your chickens/compost. You can grate or dice and freeze. Then throw in soups, chili, or sauce. The frozen grated is great for bread, muffins, brownies, or any recipe filler/stretcher. Zucchini is very mild, doesn’t change flavors and takes on other flavors very well.

You can also use zucchini as “mock apple” in pies or crumbles… I like canning “mock pineapple chunks” with huge zucchini and use it to make pineapple upside down cake which is a favorite of my husband and he had no idea it wasn’t pineapple!!

My favorite zucchini recipe is for zucchini puff, which is a Bisquick recipe that has eggs, oil, and Parmesan cheese. It may not be called zucchini puff, but look for those main ingredients.

All these recipes can be found online including how to make your own bisquick. The pineapple chunks is a ball canning recipe and can also be found online.
2 months ago
That would be cool!!
2 months ago