Use 'em up, quick!

Are the vegetables starting to stack up and new supply coming in just days? We have two never fail recipes for using up a plethora of random vegetables in a hurry. 

Veggie Chips

A wonderful way to use up a lot of veggies at once. You may have to do multiple batches in the oven though, so make sure you have a bit of time in your evening if you want to make a big batch. 

Some great veggies to use for chips are: beets, potatoes, carrots, zucchini, eggplant, radishes, and turnips. Slice the veggies as thin as possible; using a mandolin or food processor is easiest for this process, but a knife works as well!  If using starchy veggies, soak in a bowl of cold water for 30 minutes before baking. Toss the thinly sliced veggies lightly in high quality oil and salt. You may also add cayenne, dill, a splash of vinegar, or other herbs and spices to your liking. Bake at 400 degrees for 5 minutes and flip, keeping an eye on the veggies until they reach perfect brown-ness. 

Bon Apetit! 

Veggie Fritters

Veggie fritters are a nearly weekly meal for us come summer. They are satiating, versatile, and super easy. Vegetables we have used in fritters include (but not limited to): chard, kale, collards, onions, garlic, peppers, potatoes, beets, celeriac, carrots, zucchini, delicata, and cabbage. In the middle of winter, we will make fritters out of our storage vegetables (beets + potatoes + carrots + onion), in the spring and fall we tend to use more greens and roots (chard + carrot + radish + beets), and in the summer we throw it all in (peppers + onions + cilantro + zucchini + potatoes). We especially like them along side of homemade herb-y aioli! 

So how do you make them? 
Decide on three to five vegetable (or two or six, don't let me stifle you) and thinly slice or grate them all.

• Grate: carrots, beets, potatoes, celeriac, parsnip, onion, zucchini, squash
• Thinly slice spinach, peppers, kale, chard, collards, cabbage

Put them in a colander over a bowl or in the sink for about 30 minutes to let some of the juices seep out. Give the mixture a good smash every few minutes to push some of the liquid out. 

Mix the vegetables with herbs, salt, flour, and eggs until you have a consistency that will hold together in a frying pan. 

Shape the mixture into fritters/patties and place in a hot pan with about a 1/2 inch of high quality oil. 

Fry until desired "doneness." 

For a more complete and step by step recipe, check out this one from The Kitchn: How to Make Fritters Out of Any Vegetable. 

Are you gluten-free? Use potato or chickpea flour instead of wheat flour. 
Dairy-free? Do not use cheese. Dip in homemade aioli if you desire creaminess

What are your go-to "use 'em up" recipes? Comment below!