We’re getting into drying things with an eye toward using them in soup bases.  Currently in the dehydrator:

  • celery
  • onion
  • mustard greens
  • beet greens

I’m especially excited about the greens because we often have them leftover from the CSA share by the time the next week’s share is rolling around.  I’m not really a big fan of wilted greens, tho’ i’m not totally against the idea (Andy’s infamous saag paneer springs to mind).  I’m also not a huge fan of greens in soups, unless it’s a pureed soup in which case you can barely tell they’re there.  (I just know that someone reading this loves greens in all manner of preparation and is absolutely cringing right now.  Sorry!)  But even tho’ i love, for example, Andy’s chard/lentil soup, we still usually have greens at the end of the week — you can only eat chard/lentil soup so often thru’-out the winter.  Possible answer?  Drying the greens to a sort of crumbly-herb consistency to be added to soups later.  We’ve never tried this so i don’t know how it will go.  Will try to remember to report back.  ;)

And a note to myself (because i often remember having seen a tasty/useful recipe but am lousy at remembering where):

  • cilantro pesto:  At Joe’s Garden (p. 76)
  • mashed fava peans: Joy of Cooking (p. 255) [This looks like it will be a kind of fava bean hummus.]
Share and Enjoy:
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks
  • Tumblr