Thursday, September 24, 2009
Farm Fresh Produce
Today we got our monthly box of vegetables and fruit from Farm Fresh To You an organic farm that delivers produce the same day picked. Recipes that use the vegetables and fruit are always included in the box. So today I hope to turn these beets into beet chips(using a low temp. oven).
Also got more heirloom tomatoes and I am going to make a"Pappa al Pomodoro" Tomato Soup With Bread. IT IS A COOKING FRENZY DAY!!! Whopee ! More hopefully this afternoon.
Well these were easy to make and salty/crunchy but the finished product was dark like a beet.
1 bunch beets (there were 3 in my bunch)
Peel beets with a vegetable peeler, then slice thin with a slicer or knife, using stems as handles.
Bring water and sugar to a boil in a 3 -quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
Put oven rack in middle position and preheat over to 225 degrees F.
Grease a shallow baking pan with olive oil, then arrange beet slices snugly in 1 layer. Season beets with salt and pepper.
Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool. Chips will crisp as they cool. Serve immediately.
Well, I enjoyed these chips and had to put them away to keep from eating them up. But not everyone liked them. I have no idea how to store them or how long they will keep. I fried potatoes with eggplant, onions and garlic yesterday and it turned out okay. Maybe I'll add the beets to the leftovers. Though I'm afraid it will turn the mixture pink.
I didn't cook as much as I thought I would. Got caught up in reading a novel by Margaret Atwood.