Historic Finds Buried in the Tiny Barn | Garden Harvest

Thank you so much for joining me here ‪@TinyBarnFarm‬. In this video we're going to discover historic keepsakes that were dug out of the Tiny Barn when we first discovered it on this property back in 2019. We also take a tour through the round garden for a big harvest.

The Tiny Barn has played a significant role in our journey here. It was our off-grid home for many months over a span of 3 years. Be sure to watch the Story of the Tiny Barn to get the full story here:

   • Story of the Tiny Barn  

Thank you so much for watching. If you like this video be sure to Like, Share & Subscribe to help us bring you more stories and adventures.

As promised, here are the Instructions for
HOW TO BLANCH CARROTS:

1. Wash carrots with cold water, scrub thoroughly. Remove the green tops. Peeling is not necessary.

2. Cut the carrots into 1/4 inch slices.

3. Prepare a large bowl of ice water. Carrots will be plunged into ice water immediately after cooking.

4. In a large pot, fill with water, add a tablespoon of salt. Bring to a rolling boil.

5. Add approx. 4 cups of raw carrots to the pot of boiling water. Let cook for 3 minutes.

6. Remove the cooked carrots with a slotted spoon, and immediately add them to the ice bath to stop them from cooking.

7. Once carrots are cooled down, remove from ice bath, drain in a colander, and place them in a single layer on top of paper towels or clean dish towel.

8. Transfer the carrots to freezer bags and squeeze out as much air as possible before sealing. Vacuum sealing is recommended.

Frozen carrots will last up to twelve months.