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.
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.
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.
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!
On the farm, we are very big fans of condiments. At almost every meal, we pull out an array of krauts, pickled things, homemade aioli, fermented sauces, and more. One of my all time favorite sauces has to be chimichurri. So herby and delicious. Wonderful on roasted veggies, tacos, grilled meats, and more. Here are a few variations of the same wonderful thing: Chimichurri.
Megan's Basic Chimichurri
Adapted from The Original Dish Blog: http://www.theoriginaldish.com/2018/09/26/grilled-flank-steak-with-radish-chimichurri/
Zesty Spicy Chimichurri
Some of my favorite foods are the most fleeting; morels, asparagus, chanterelles, and of course, garlic scapes. I find myself consuming enough to make up for the entire year, and what doesn't go directly into my mouth or a pan goes into a jar for summer flavor during the winter. Garlic scapes are best when made simply.
So, where to begin.
First of all, what the heck are scapes?
Garlic is planted in the autumn (like a daffodil bulb) and sits in dormancy until spring. When it emerges, it sends up leaves to collect sunlight and to help grow the bulb under the earth. Once the bulb begins to form, the garlic will send up a stalk with a flower to reproduce. This is the scape. Since we typically plant garlic by the clove, we do not need the garlic to reproduce in this way. We snip the scape and the garlic is encouraged to put all of its energy into growing its root bulb now instead of putting its energy into reproducing. Thus, we get to enjoy the delicious bulbs and the delicious scapes in one season!
What does it taste like?
Scapes are like a subtle garlic; not overpowering, but just the loveliest amount of sweet mellow garlic.
Now what do I do with it?
Eating seasonally is exciting and inspiring. It invites adventure into the kitchen and reminds us of the life cycle of the things around us that we are consuming. Enjoy getting to know the garlic scape! It won't be around long.
Garlic Scape and Ricotta Crostini
Recipe from Wanderings TIn My Kitchen: https://wanderingsinmykitchen.com/garlic-scape-and-ricotta-crostini/
"You want me to put lettuce on a bbq? Are you crazy?"
"Yes! (and yes, but that's besides the point)"
Grilling romaine is the most simple and delicious way to prepare a salad. Its crispy, smokey, sweet, crunchy, tender. Its all the things you want in a salad and more.
How to grill romaine:
Find a full recipes and description at the HeartBeet Food Blog Here.