Do you have a long-term food storage plan? If not make a food storage list and get started building your stockpile….
Thanks to all the Survival Podcast listeners who attempted to win the free giveaway Jack did recently…as my way of trying to be inclusive, here is a special sale so that you can try the spices without any shipping PLUS a free can of Low & Slow Competition BBQ rub….WILL ONLY BE LIVE UNTIL TUES OF NEXT WEEK!
You TSP fans have been so good to me I want to give back….THANKS to everyone for contributing to both Harvest Eating and TSP….
Chef Keith Snow
Here is the deal I am offering…STORE PAGE
- Montreal Steak
- Northern Italian
- Greek Chicken
- Grilled Chicken
- Pork Loin n Chops
Plus FREE can of Low & Slow Competition BBQ Retail cost $9.99
All of that plus FREE SHIPPING for $55 so you save at least $15 bucks…
Here is how to order: CLICK HERE
I really appreciate that fact that you clicked over to Harvest Eating. I am a daily listener of TSP and Jack and I are good pals. I have learned so much from TSP and many of those skills are put to use on my farmstead.
I believe going forward, not only is prepping having food on hand but becoming proficient at preparing healthy meals to fuel our bodies. Let’s be honest, most of us are dependent on supermarkets, restaurants and fast food joints to fill our food needs during the average week. This has to change…!
While here on Harvest Eating make sure to:
- Subscribe to our mailing list so you get links to new seasonal recipes and videos we release-USE FORM BELOW
- Visit this recipe section to find a wealth of recipes.
- Visit the Harvest Eating store and get some spices!
- Lastly, please consider supporting Harvest Eating by subscribing….the fees are critical to keep our business sound and allow us to continue producing videos and recipes for you and thousands of other who rely on Harvest Eating.
- Subscribe to my podcast to learn more about cooking and gardening.
Chef Keith Snow
Creator, Harvest Eating.com & Thoughtful Harvest.com
After years of running the rat race, Kim Schaye and Chris Losee traded in their urban lifestyle for a farm in rural New York. Stronger Than Dirt recounts their transformation from lifetime city dwellers to full-time flower growers. Told from alternating viewpoints of a husband and wife, Stronger Than Dirt is an inspirational tale for anyone who ever wondered what it would be like to pursue a dream
Raising a garden in hard times in both urban and rural areas – requiring very little space! This book describes how to make hot houses (mini greenhouses) over easily made raised beds, how to grow plants that need a lot of room (vine vegetables) in small raised beds. Using rebar to combine raised beds.
An interactive ebook to help everyone understand what going organic really means with a host of resources to get further information and find stores, restaurants and companies offering organic food and products. Consumers armed with the information in this book can then make an informed decision about what organic products they want and need to use and where to find out more about them.
Free Stone Peaches are being harvested, local corn (young), kirby cukes, beans (no rain almost gone), bell peppers, squash’s, black berries, blueberries, …
I want to personally thank you for registering for Harvest Eating.
As our membership grows past towards 20,000 members I always want new members to get the info they need quickly upon registering. Here are some our resources to make your entry into the Harvest Eating way of life, encouraging and valuable.
1. Visit and like the Facebook Page: Our Facebook Page
2. Our contact us page is here
3. Read about recent press events surrounding Harvest Eating: The Press Room
4. If I may suggest, here is info regarding my cookbook which has over 200 recipes and loads of resources for learning more about Harvest Eating: The Harvest Eating Cookbook it’s a great read and over 300 pages and close to 100 photos from a great photographer, Travis Runion!
5. And lastly, I’d humbly suggest getting a paid subscription (.19 cents a day on the yearly plan) which allows the viewing and printing of all my recipes. Upgrade page
6. Be sure to visit the Harvest Eating Store where you can get our fantastic organic spice blends, and new Thoughtful Harvest products as well.
Charging for my recipes has been a tough decision, but in order to continue publishing the site and making new content, as well as protecting our content from theft, we need to ask our members to login and subscribe. We hope you’ll consider a subscription.
If subscribing is not in the financial picture right now, I’d suggest the following site that has plenty of free recipes that are good quality. http://www.epicurious.com and remember, anybody who really wants to become a paid subscriber but truly cannot afford it has the option of emailing us and asking for a free membership, I will not turn anybody away as I care too much about helping people.
That’s it….thanks for registering.
Chef Keith Snow
Seasonal Cooking Made Easy!
Want to grow one of the most unique and flavorful pepper in the world? These seeds are harvest from Chef Snow’s own crop and shipped right from his farm directly to your door.
Recently added to Slow Food’s Ark Of Taste, this pepper is the most unique and flavorful hot pepper anywhere. A favorite in Chef Snow’s kitchen and garden. The flavor is very fruity, with notes of lime, vanilla, and flowers. Hot for sure, but loaded with flavor, makes salsa taste totally unique. Perfect for chili or even spice tomato clam chowder.
Most visitors to St. Augustine, Florida have never heard of St. Augustine’s most beloved treasure, the Datil pepper, but it has been the centerpiece of Old Florida cuisine since the 1800s. The plant typically grows to be around one to two and a half feet tall and bears elongated lime green, yellow/orange colored peppers. The pepper’s spicy and fruity flavor is well suited to hot-sauces, spice mixes and other recipes.
Perfect for use in a pot of black beans or any salsa. Be the only one in your neighborhood to grow Datil peppers. (VERY LIMITED SUPPLY-ORDER NOW!)
$8.99 Per Package
5 Years Ago I created Harvest Eating.com. My goal was to share with people the cooking techniques I learned in 25 years of professional cooking in restaurants all over the country, plus the experiences of moving my young family to a small farm in the country.
After we moved to the farm my culinary and personal life changed as I learned about growing foods, raising farm animals, canning & preserving as well as meeting many small farmers. I quickly devoted my career to seasonal cooking with local foods.
I was an early proponent of cooking with local foods and supporting local farmers and actively involved in my commiunity. As part of these early efforts I was co-founder of the Greenville SC Slow Food Chapter.
Over the years, I have been massively humbled by the well wishes, kind words and support form the millions of viewers all over the world that consumer our content. I have interacted with so many great people who like me, want to continue learning about healthy eating using local foods from small farms and farm markets.
This website has given me the opportunity to build name recognition as one of the internets most popular chefs in this genre. This popularity resulted in my first cookbook, The Harvest Eating cookbook- 2009 Running Press. To support the book I have traveled all over the world promoting it at events and festivals and book signings.
What started as a hobby has become a career.
However, after all these years it’s clear that without asking our viewers for financial support, we cannot continue to publish the site or create new content. Video production at this level is quite expensive and time consuming. Our fans and viewers desire new content on a regular basis, however without your support, these costs are just about impossible for us to fund.
We are aware that recipes are available on many sites for free, and some of the sites are very good with tested, high-quality content. However, most recipe sites are filled with user generated content which is unreliable, un-tested and often times not very good.
Our recipe content is all created in-house, by me, in my own test kitchen. The recipes I create take time, effort and money to get right. I have attempted to use advertising to fully support the site so our viewers could enjoy the content free of charge, however we just are not big enough to do this. I understand the reality of today’s economy and the reasons some people might be hesitant to pay for content. We now have 3 affordable subscription options starting as little as 19 cents per day.
I very much appreciate all of our subscribers, fans and viewers and thank you all for allowing me to support my family while continuing the journey of teaching people how to cook with local and seasonal foods.