08/18/2009

CSA Newsletter
August 18, 2009

Many people either believe that GMO food are tested and safe or simply don’t know that 80% of the processed foods sitting on their grocery store shelves contain GMO’s. In the meantime, multinational agribusiness companies have insinuated their patented and genetically engineered organisms into our food supply. But the apparent success of this strategy does not mean that GMO’s are inevitable. Part of the mythology behind the industrialization and the globalization of agriculture is the notion that these commercial technologies are the foundation of our economic progress. In reality, these technologies are undermining the natural wealth of agriculture by extinguishing agricultural diversity and harming the environment.
Uncertain Peril, Claire Hope Cummings

The Harvest
1# salad mix
¼# arugula
2oz basil
1 bunch beets
1 bunch carrots
1 bunch herbs
Not everyone will get all of the following:
Cucumber
Squash
Tomatoes – check the board
Peppers
Edible flowers
U-Pick – check the board

Nutrition Tip
The jalapeno is named after Xalapa, Veracruz where they are traditionally produced. Capsaicin, which is where the heat comes from, is concentrated in veins surrounding the seeds. Removing seeds and de-veining the pepper can reduce their heat. Jalapenos come in between 2,500 and 10,000 Scoville units in heat (which means they are medium hot).
Hmmm, guess that wasn’t nutritional info….oh well.

The News
It’s been cold! This happened last August around this time also, but it still feels a little odd to me. The squash and potatoes did get frosted a bit, even under our heavier row covers (that’s about all we can do to protect them). They are ok though, the squash has slowed down, but it’s alive and producing. Lost some of the flowers outside also……oh well, that happens around now I guess. But what I have really been noticing is that the leeks, storage onions and potatoes are behind. The cool June must have affected them enough that now we are feeling the repercussions. They are on their way, but not ready yet. I, for one, am really looking forward to some potatoes!
CSA Potluck – August 30th from 5-8. Don’t miss it. And please sign up this week – sign up is on the cooler. We are having a pig slaughtered for it on Thursday and I need to know how big that pig needs to be……..that depends on how many of us will be enjoying that pig. So….please sign up tomorrow. It’s going to be a great time, and we can’t wait to have you all out here at once. Craig will be doing hayrides for the kids again, and Doug (the bee guy) has some fun bee games. Along with that he will also be opening up the hive so you can all take a look at what the bees have been up to this summer.
Many of you may be familiar with Foodell.com – or you’ve heard them mentioned on the radio. Well, Susan Odell of Foodell.com is a member at Copper Moose Farm. The Odells would like to offer our CSA a free 3 month membership to Foodell.com. Below is some information from the Odell’s:

As some of you may know, one of the members of our CSA is Susan Odell of foodell.com. Foodell is an online cooking community teaching the Hungry Generation how to eat. You may have seen Susan on Park City TV, as she has a cooking segment each Thursday on the Mountain Morning Show. She is also the "beet" reporter for KPCW and does a live broadcast every Wednesday from the Farmers Market at the Canyons.

Susan would like to offer everybody in the CSA a free 3 month membership to foodell.com. Members of foodell.com receive a Weekly Menu with a consolidated grocery list, plus all of the features of the website including recipes, entertaining menus, educational videos, product reviews and recommendations, a community forum, an Ask the Chef feature and much more. As foodell.com has absolutely no advertising, they charge an annual subscription fee of $25, which is a great value.

If you would like a free 3 month membership to foodell.com, then just send an email to Susan at susanodell@foodell.com. I know you'll like it. – David Odell

I had quite a few people show up today to bring their bags back……I appreciate the thought, but don’t worry about it. The bags all get washed on Monday mornings, so getting them to us any later than a Friday afternoon doesn’t do us any good. Bringing them on Wednesdays makes the most sense (even if you know they are ‘late’). Don’t bother making a special trip…but again, we appreciate the thought.

The Recipe
Barley Salad with Carrots and Dill

Serves 6
· 3 1/2 to 4 cups cooked barley
· 3/4 pound (5 medium) carrots, coarsely grated
· 1/2 cup tightly packed, minced fresh dill
· 1/3 cup raw sunflower seeds, toasted
· 1/4 cup dried currants
· 1/3 cup fruity olive oil
· 3 to 4 tablespoons freshly squeezed lemon juice
· Salt to taste
In a large serving bowl or storage container, combine the barley, carrots, dill, sunflower seeds, and currants.
Dribble on the olive oil, lemon juice and salt to taste. Toss until the ingredients are thoroughly coated with the dressing.
Recipe copyright, Lorna Sass, 2008

This next one comes from Betsy Bothe – a 2008 CSA member.
Arugula Dip
In Blender combine:
3 garlic cloves
¼ cup Olive Oil
2 handfuls of arugula
1 Tbsp rice vinegar
3 Tbsp organic cream cheese
Salt and pepper to taste
I cut up other veggies and use this as a dip—delicis!

That’s all for this week, we look forward to seeing you tomorrow between 8-6. - Daisy

08/11/2009

CSA Newsletter
August 11th, 2009

It is estimated that up to a third of all of the increase in global CO2 since the industrial revolution can be attributed to carbon losses from soils as a result of agricultural practices. (Practices such as) organic matter removal, erosion, compaction, cultivation, fallow, and the use of certain chemical fertilizers and pesticides.
Mike Amaranthus, Jeff Anderson, Zack Amaranthus, Dave Perry Building Soil Organic Matter Organically, ACRES USA, January 2009


The Harvest
1# salad mix
¼# arugula
½# cooking greens (either kale, chard, or a mix of kale and chard)
1 bunch beets
1 bunch carrots
1 bulb garlic
1 bunch herbs
Not Everyone will get the following:
1 head cabbage (if you didn’t get it last week, you’ll get this week)
U-Pick – If you did not pick last week, pick this week.
Heirloom tomatoes - Check the board
Sweet and Hot peppers
Edible Flowers
Summer squash

Garlic – This week you will be getting one bulb of Georgian Crystal garlic. Garlic does not go in the cooler, so it will be in a box in the main room – don’t forget it! 1 bulb per membership.
This garlic is green – that means it has not been cured yet. That means it should be eaten now-ish – not stored for later use. We are going to be harvesting all the rest of the garlic from the field this week. Once it is harvested it is hung to cure for about 2 -3 weeks. Once the garlic has cured we will sort every bulb – the biggest and the best we will keep for seed to be planted in October for next year’s harvest. The rest (which will be big and beautiful, believe me) will be sent out to you all starting sometime in September.
All of the garlic grown at Copper Moose this year (and all the years past) is hard neck garlic. Most of the garlic you find at the grocery store is a soft neck variety. Soft neck is more widely grown because it is easy to plant and grow it mechanically and it keeps longer due to many layers of papery skin. Soft neck garlic can also be braided. Hard neck garlic produces a scape (you should be very familiar with those by now), has fewer but much larger cloves per bulb, and has less of a papery wrapper hence it is a bit more sensitive and does not store as long. Having said that, I know many CSA members from last year didn’t finish up their garlic until April or later. I was eating last year’s garlic at least until the end of April.
The reason I love to grow hard neck garlic is because of the range of flavors the different varieties offer. Once you have cooked the garlic you can’t really tell a difference in the flavor, but when compared raw – there is very discernable differences. I also really enjoy the large juicy cloves that hard neck varieties produce. The three varieties we grow here are Wild Rocambole, Metechi, and Georgian Crystal. I’ll tell you more about each of those varieties later in the season once it’s cured.

Tomato Update – Our tomatoes have peaked already. What does that mean? Well, with heirloom tomatoes it means their production is going to rapidly drop off. That’s the way they do it. We are already starting to pull some of the plants out to get ready for winter growing in the greenhouse. That’s the thing with harvesting heirloom tomatoes in early June…….we are not going to be harvesting Heirloom tomatoes in September (we will still be harvesting cherry tomatoes though). We will harvest tomatoes for another week or two, but unfortunately it won’t be much. So I encourage you all to head over to the farmers markets and support those Salt Lake growers who are just now starting to bring tomatoes to market (Ranui Gardens should also have some good heirlooms showing up).
Please only take a bag of tomatoes if your name is on the board, if your name is not on the board and you take a bag, you are taking someone else’s food. Members that are splitting a share: you must split one bag of tomatoes. If you are each taking a bag of tomatoes, you are taking someone else’s food.

Nutrition Tip
Cabbage is a member of the Brassicaceae family. It was originally derived from a wild plant that grew along the Mediterranean. Cato The Elder praised it for it’s medicinal properties stating: “It is the cabbage which surpasses all vegetables”.
Cabbage is great in soups, stews, slaws, and salads. It is the main ingredient for sauerkraut and kimche (both fermented foods).
Cabbage is high in vitamin C and contains glutamine which is an amino acid with anti-inflammatory properties.

The News
The CSA potluck is 2.5 short weeks away (Sunday August 30th). I am going to put a sign up sheet on the cooler door – so sign up for the dish you would like to bring. Here is how it works. Copper Moose Farm will provide the main course and beverages, you all will bring a favorite veggie dish or dessert. Maybe it’s one of your favorite CSA recipes this year, or maybe it’s an old stand by you want to share with the rest of us – it’s up to you. I will try to get you as many of the ingredients in your dish as I can and send it to you in your August 27th CSA box. I will need a list of items you would like from me by Friday August 21st.
This year we will be doing a pig roast. We will be getting a pig from Russell Taylor (our beef and pork man). Russell raises organic Beef and Pork down in Emery Utah. I first met Russell’s dad at an Acres USA conference 3 years ago. Acres USA is a fabulous agricultural publication and in its own words is “The Voice of Eco-Agriculture”. Since then Russell and I talk a couple times a month, whether about the Steers I have reserved for Copper Moose Farm this fall, or about vegetables, or fertilizer. The main business for the Taylor family is organic fertilizers. They have a mine down in southern Utah where they harvest Humeric Acids. Russell will be at the CSA Potluck so you will all get a chance to meet him then (if you didn’t already this past weekend at the Harvest Dinner).
Cotton Bags
How are they going for you? Are you using less plastic bags? Are you re-using your plastic bags? The reason I ask is this: we decided to use the cloth bags to reduce the amount of plastic bags our CSA (as a whole) puts in the land fill (or the recycle bin for that matter). It is a significant amount of additional work for us to use the cotton bags, which we are willing to do IF we are reducing the amount of plastic bags ending up in the trash/recycle. If the majority of our members are just putting the greens into new plastic bags and then throwing those bags out when finished, the additional work is no longer worth it to us. So…. no judgment here, just let me know how it’s going so that I can make educated decisions. Thank you!

The Recipe
Tangy Braised Cabbage
Ingredients:
· 4 tablespoons butter
· 1 large onion, quartered and thinly sliced
· 1 large tart apple, peeled, cored, finely diced
· 1/2 head of cabbage, coarsely chopped or shredded, about 8 cups
· 1/4 teaspoon freshly ground black pepper
· 3 tablespoons cider vinegar
· 1/4 cup apricot preserves or apple jelly
· salt, to taste
Preparation:
In a large saucepan or electric skillet, or Dutch oven, heat butter over low heat; add onion and apple; sauté for about 7 to 10 minutes, or until soft. Add cabbage, pepper, and vinegar; and preserves or jelly; toss to blend well. Cover tightly and simmer slowly over low heat for about 1 1/2 to 2 hours, or until cabbage is very soft and tender. Add salt to taste. Serves 4.

Cabbage with Creamy Sauce
Ingredients:
· 1 medium head of cabbage, about 1 1/2 pounds
· 2 cups beef broth
· 2 eggs, beaten
· 3/4 cup half-and-half
· 1/2 teaspoon salt
· dash pepper
· dash nutmeg
· 3 tablespoons olive oil
· 3 tablespoons white wine vinegar
· 2 teaspoons sugar
· ground sweet paprika
Preparation:
Cut cabbage into 8 wedges; wash. Place in a large saucepan or kettle; add beef broth and simmer, uncovered, until tender. Drain and keep cabbage warm.
Combine eggs, cream, salt, pepper, and nutmeg.
In top of double boiler heat olive oil, vinegar, and sugar over direct heat. Stir hot mixture into the egg mixture then return to top of double boiler. Cook mixture over simmering water, stirring constantly, until thickened. Put cabbage in a warm bowl or serving platter; pour sauce over cabbage wedges. Sprinkle with paprika.Serves 4.
That’s all for this week, we look forward to seeing you between 8-6 tomorrow - Daisy

08/04/2009

CSA Newsletter
August 4, 2009

The greatest gift of the garden is the restoration of the five senses. ~Hanna Rion

We had a great open house this past Saturday; it was wonderful to see our community out here. Thanks to Andrew Parker, Craig Henry, Lorin Tedeschi, Doug Fryer (and family), and Ashley Patterson for coming out on their days off to help show the community around.
There were some good questions asked, I thought I might share one of them with you because the answer really delves into why we grow food the way we do out here at Copper Moose.
People often ask about the different ways out there to grow tomatoes. The most frequent asked about are hydroponics, upside down tomato pots or having different levels of shallow soil within the greenhouse and growing the tomatoes, or other vegetables, at varying heights within the building. There are a lot of innovative ways to grow food, and more are being developed all the time. I think those methods have a place, without a doubt. If you are growing in a city with little available soil, perhaps one of those alternative methods is perfect. Or if we ruin all of the soil on this planet it will come in handy to have already developed different ways to grow our food without soil. But for Copper Moose Farm, at this time, it’s a different story. We are blessed with great soil and plenty of it at this point. Keeping the soil healthy and full of life is one of my main focuses. I believe there are many, many interactions going on in the soil between the plants, microorganisms, nutrients, and energies. These interactions, whether we can currently define/explain them or not, enhance our food both nutritionally and energetically.
There are many of these interactions that can be explained by Agricultural Science; plants excreting excess sugars from their roots, which feeds microbes, which causes microbes to cluster around the roots, which in turn gives the plants nutrients in a form they can most easily use (once the microbes have processed them). Many in Agricultural science will also tell you that they believe there are other interactions going on in the soil that they don’t yet understand or even know about.
I believe these interactions are an integral part to growing the most complete food. I believe most plants have developed over thousands of years to grow in soil, soil that is connected to the earth. I like to try to support nature’s systems as much as I can. As I said before, here at Copper Moose we have plenty of soil connected directly to the earth (with all of its energies). I focus on keeping this soil healthy, which in turn grows healthy plants, which in turn keeps us healthy! So what do I think of growing tomatoes hydroponically? For the foreseeable future, I only want to eat tomatoes (and most other veggies) that are grown in good earth.

Just a reminder that pick-up is WEDNESDAY from 8-6.

The Harvest
3/4# Salad mix
4 oz arugula
1 bunch beets
1 bunch turnips
1 bunch Purplette onions
1 bunch herbs
Not everyone will get all of the following:
Summer squash
Bell Pepper
Hot Pepper
U-Pick – if you didn’t harvest last week, then you are on to harvest this week.
Eggplant
Cabbage
Tomatoes – check the board

Purplette Onions – These little bulb onions are just delightful. They are great in soups, salads, roasted whole and served over some huge slab of meat, chopped, diced, grilled – you name it.
Summer Squash – It’s the beginning of the squash season! Let’s hope it lasts longer than it did last year. We got our first frost on August 14th last summer, and that really put a damper on our squash harvest for the season. The varieties you will see this summer are: Patty Pan, Flying Saucer, Zephyr, Cash Flow, Golden Scallopini, and Yellow Crookneck. These squash will all store best in a plastic baggie (or crisper drawer) in your fridge. They can be eaten a variety of ways: fresh, sautéed, grated, roasted, steamed, in soups or stir fries.
Cabbage – It is also the beginning of the cabbage season. The variety this week is Farao. Cabbage will store in your fridge for quite a few weeks if you can’t get to it right away. You may have to peel off the outer leaves, but the main head should still be fine. But why not eat it while it’s fresh and alive! Cabbage is great in salads, coleslaws, soups, stir fries…etc.

Nutritional Tip (from Becca this week)
Beets: Beets are vibrant root vegetables with edible greens. They come in red, rainbow, white, and golden-yellow. Their cultivation dates back to prehistoric times in North Africa where just the greens were eaten. The roots weren’t considered food until the ancient Romans became the first to eat the roots. They were catapulted into popularity when the British restricted sugar trade and Napoleon ordered beets be used to produce sugar.

Beets have the highest sugar content of any other vegetable, but are very low in calories. There rich color pigments are from the compound betacyanin, which also has been proven to have cancer fighting properties. This phytonutrient also helps to protect against hear disease and soothes inflammation in the body. The greens are full of the antioxidants beta-carotene and lutein, which help to boost immune function and rid the body of toxins. Beets are a fantastic add to your salads with a bit of goat cheese and orange zest.

The News
We have re-done the recipe section of our website. I am very excited about this because with the new format you all are going to be able to add recipes and photos of your beautiful creations! It is also going to make it easier to find recipes based on certain vegetables. It will still be found under the “Recipe” page of our website
It should be up and running by tomorrow. It is very user friendly, so please put your recipes up there – we will all benefit from them. I will slowly be working on getting all the recipes from the past onto this new format. Chris Petty, who does all the big work on our website, has done an awesome job on this!

The Recipes
Both of these come from The New Enchanted Broccoli Forest by Molly Katzen.

Russian Beet Salad
8 healthy beets (2.5” diameter) 1 medium cucumber – peeled, seeded, and minced
¼ cup cider vinegar 2 hard boiled eggs, chopped
1 medium clove garlic, minced 2 Tbsp minced fresh dill (or 2 tsp dry)
1 to 2 tsp honey 1 cup firm yogurt (optional)
½ cup minced red onion freshly ground black pepper
2 scallions. Minced (whites and greens)

Trim the beets of their stems and greens, and place the beets in a medium-large saucepan. Cover them with water and bring to a boil. Cook for about 25 minutes or until tender enough for a fork to slide in easily.
Meanwhile, combine the vinegar, garlic, honey, and salt in a medium-large bowl.
Rinse the cooked beets under cold running water as you rub off their skins. Chop into ½” bits, and add them, still warm, to the vinegar mixture. Stir and let stand about 30 minutes.
Add the remaining ingredients, seasoning to taste with black pepper. Mix well, cover tightly, and chill until very cold.

Swiss Green Beans
2 large cloves garlic, minced 1/3lb swiss cheese, in thin strips
¼ cup extra-virgin olive oil ½ cup chopped ripe olives
1 tsp dried tarragon 1 small green bell pepper, sliced
1 Tbsp minced fresh dill 1 small red bell pepper, sliced
½ tsp salt (more to taste) 3 to 4 Tbsp fresh lemon juice (more to taste)
2 tsp Dijon Mustard 1 Tbsp red wine vinegar
½ cup minced fresh parsley ½ cup chopped toasted almonds

Steam the green beans until just tender. Remove from heat, and immediately rinse under cold running water. Drain well.
Combine everything else except the lemon juice, vinegar, and almonds in a large bowl.
Add the drained beans to the bowl. Toss until everything is well distributed. Cover tightly and let marinate, at room temperature or refrigerate, for at least 2 to 3 hours. (Longer is fine)
Stir in the lemon juice and vinegar within about 10 minutes of serving. Serve cold or at room temperature, topped with almonds.



We look forward to seeing you tomorrow between 8-6.
Daisy

07/28/2009

CSA Newsletter
July 28, 2009

Soil erosion is occurring at 20 times the rate of natural replenishment, even faster than during the Dust Bowl, which occurred before the chemical Green Revolution.
Dr. Arden Anderson, Science in Agriculture

The Harvest
1# salad mix
2.5oz arugula
1 bunch scallions
1 bunch beets
Fennel
Broccoli
2.5oz basil
1 bunch herbs (thyme, oregano, tarragon, or cilantro) If you don’t like the one you got in your box, check in the “for sale” herbs box and swap out if you want.
Not everyone will get the following:
1 bunch carrots
1 bunch turnips
Jalapeno
Sweet Bell Pepper (Red Ace or Sweet Cal Wonder Orange)
Heirloom tomatoes (check the white board)
Edible Flowers
U-pick peas and beans (check the white board)

Fennel – This is the only fennel you will get this year, so love it up! I left the ferny greens on the bulb because I like to cut them up and put them in my salad. They have a nice mild licorice flavor (I would avoid the stalk though, just the ferny part). The bulb itself is lovely grilled, chopped fresh in a salad (gives a wonderful juicy crunch with a mild licorice flavor), in a stir fry, diced and cooked with your scrambled eggs, etc. The fennel is going to store best…….yup, you got it, in a plastic bag in the fridge.

Nutritional Tip
Fennel (here is a random assortment of info on fennel):
Fennel is a good source of vitamin C, fiber, folate, and potassium.
It is the primary ingredient in absinthe.
It is considered a stimulant.
There are historical anecdotes that fennel improves the milk supply of breast feeding mothers. Any of you breast feeding mothers out there; I would check with your doc before you start pounding the fennel though (what I have given you this week does not count as “pounding”).
Apparently it is disliked by fleas and fennel powder has been used to drive fleas away from kennels.
Some use it as a diuretic.
In India fennel tea is used as a compress or directly on the eye to reduce redness, irritation or inflammation. The Indians also eat raw fennel seeds to improve eye sight.

The News
We had a fabulous Half Moon Harvest Dinner here on Saturday night. The evening was perfect, the setting gorgeous, the company fabulous, and the food spectacular! Looking forward to 2 more Harvest Dinners coming up.
Just a reminder (now that I’ve got you wishing you had signed up for a Harvest Dinner before they sold out) that the CSA Potluck is Sunday August 30th.
The creek that runs right by the farm has dried up, so the ducks are sticking closer to home these days – which is nice. They were starting to venture pretty far, I’m pleased everyone is still with us.
The chickens have a mystery nest somewhere out in the woods, so we have been a little low on eggs the last few days. We are on the hunt and I’m sure we’ll locate their new favorite laying spot soon.
Our Open House is this Saturday from 2-5. If you have any friends who are interested in what we’ve got going on here, tell them to stop by. Doug the bee guy will be here, Andrew Parker the contractor will be here, Ashley from the Green Building Center will be here to talk about our solar panels, and I’ll be here to talk about the gardens.

Bee Update
With the wet June behind us and now the heat high summer on us, business at "The Hive" have turned a bit from building up the population and "drawing out" or building honey comb to collecting nectar, pollen and laying in HONEY.
On the last inspection the population was pouring out of the hive and by counting the number of frames of honeycomb with "brood"(baby bees in differing stages of growth) and frames with stored honey and pollen, the number of bees in our hive is close to FORTY THOUSAND PLUS!
Next time you visit the farm take a feel free to take a close look at the hive. You can easily approach within four feet or so with out bothering the ladies coming and going from the fields. Remember, approach and leave slowly and stay out of the "flight path" directly in front. The bees are more interested in getting home from work than bothering visitors (sound familiar?).
The smaller box on the top of the larger hive boxes is called a honey "super" (like Super man). Inside this smaller box are ten smaller frames that the bees will start to build honeycomb and fill with honey. There is a small screen below it that will only allow worker bees through. By excluding the queen from laying eggs in the super it will only contain honey. If by late fall the colony is strong enough and has enough honey stored to eat over the winter, the top super is where the honey we may harvest will come from. So far so good as they already have a good amount of honey stored.
Hope to see you at the CSA Pot Luck Dinner in August. I will be there to answer questions and we will open up the hive to let you see first hand the action. See you there-Doug

The Recipe

Roasted Fennel Recipe
Ingredients
· 1 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
· Olive oil
· Balsamic vinegar
Method
1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.
Serves 2.

Red Pepper and Fennel Bulb Salad
INGREDIENTS
1 medium red bell pepper
1/3 cup pine nuts, toasted
3 tablespoons sesame seeds, toasted
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1/2 bulb fennel, diced
2 tablespoons soy sauce
1/4 cup vegetable oil
black pepper to taste.My folders:
DIRECTIONS
1. Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.
2. Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great!
3. Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.

Easy Turnip and Beet Chips
I just wanted to remind everyone about turnip and beet chips! To make the chips, peel the turnips and slice about 1/8th to ¼ inch thick, cut the beets the same way (but don’t peel them. You don’t have to peel the turnips either if you like the spicy flavor of the skin…). Toss them all in a bowl with some kind of oil (peanut, coconut, olive, etc) and what ever herbs you like (my favorite combo is sage, rosemary and thyme – there is a reason they wrote a song about those), and salt and pepper. Place in one layer on a cookie sheet and bake at 350 for about 15 minutes – longer if you want them crispier. Mine never get truly crispy like a chip….but you get the idea. Kids will love the multi-colored “chips”.

That’s all for this week, see you tomorrow between 8-6.
Daisy