Move Over Lays!

Local beets from Long Meadow
Farm, West Gardiner.

I was happy to see that I received beets in my last two CSA shares! They are early season beets which means they are small, but sweet and yummy! I decided to make beet chips with my 6 little beets. They were SUPER easy to make and WOW are they delicious!! I may never eat another potato chip again!

Sliced beets ready for a toss
in the olive oil.

I don't have a fancy mandolin slicer or anything like that, I just used my trusty ole chef's knife to slice the beets as thinly as possible. I didn't even bother to peel them (just gave them a good washing). Your fingers will get a little pink but it washes off easily. I had about a cup or so of slices with the amount of beets I had. I used about 1/2 to 3/4 T of olive oil and gave them a good coating and gave them a little shaking of sea salt.

Sliced, tossed, seasoned,
and ready for the oven.

I WISH I had more baking sheets (and more beets), they shrink up  A LOT as they cook. I set my timer for 20 minutes and checked on them, the smaller and thinner slices were done, I left the others in for another 5 minutes or so. The more consistent you can be with your slices (this is where the mandolin comes in handy) the more consistently they will cook.

The final product. Take a picture,
they won't last long!!

They are soooooo delicious!! No joke, I ate them all in less then a minute! Next time I do them I'd like bigger beets (for bigger chips) and  A LOT more beets (for more chips)! I'm also going to experiment with different seasonings. Any suggestions for spices that pair well with beets?

 RECIPE REVIEW: This is a super easy, quick recipe and a delicious one at that! I think this would be a wonderful way to introduce picky eaters or kids to beets. I'll be making this one again (and again and again and again...)!

Greens and Eggs

CSA share week 1

I'm learning (quickly) that when you are the only vegetarian in the house and you are part of a CSA you'll be eating A LOT of greens!! I picked up my first CSA share last Thursday, it included: kale, beets with the greens, sugar snap peas, swiss chard, and a ginormous head of red leaf lettuce. My head was spinning with ideas about what to make with all this awesome stuff.


Greens and Eggs

Huge Ass Salad!

I made a HUGE ASS tossed salad (and I still have more than half the head of lettuce left)! I could literally feed a dozen people with this salad, but alas, it will just be me eating it (and possibly some co-workers). Sunday, I made a fabulous kale and chickpea stew with vegetarian chorizo (this recipe will be going into the regular rotation). Tonight I made use of the beet greens and swiss chard in a saute with garlic and topped with feta (made locally by Pine Land Creamery). I served my sauteed greens with over-easy eggs and toast. Have you ever noticed how bright and vibrant local eggs are compared to their grocery store counterparts? The picture doesn't do them justice (because I use have a crappy camera), but the yolks are ORANGE! And they taste sooooo much better.

Look at the SIZE of this lettuce!

I still have beets and sugar snap peas (and the rest of the HUGE lettuce) to eat, AND I'll get another delivery on Thursday!!

Do any of you do a CSA? What goodies are you getting and what are you doing with all that yummy produce?