Veggie chips-yams, beets, carrots & red potatoes

veggie chips final

After making kale chips, I thought why not try making other veggie chips from some of my vegetables. After all, I’ve seen veggie chips in the stores and thought it would be fun to try make some. So far I’ve done yams, beets, carrots and red potatoes. Some of them I did in the dehydrator and some I did in the oven.

mandolinemandoline setting

 

 

 

 

 

 

For all of them I used a mandoline. Mandolines are used for slicing things very thin. The one I got was not very expensive but does the job well. It has 4 settings with #1 setting slicing the thinnest and #4 the thickest and all of the settings still slice thinner than you could do with a kitchen knife. Not having used one before, I started using #1 setting which slices super thin. I then tried #2 setting which I liked better for the dehydrator and then used the #3 setting which worked even better for both the oven and the dehydrator. It was all an experiment. Here is how I did them:

Yams
I started using the #1 setting of the mandoline to slice the yams which was too thin. Hard to believe it can slice veggies that thin. More like shavings. One big yam filled 10 trays!  I like the dehydrator for these as you don’t have to watch them so closely and they keep their gorgeous color. After they were done, they were paper thin. Subsequent batches I used the #2 and #3 setting which were more like a potato chip in thickness.

yam sliced

After cutting the slices of yams, I put lemon juice on them, about a tablespoon of olive oil and massaged them in till everything is coated.

yams on dryer

Then I put them out on the trays. You have to spread them out being careful to not overlap them so they can crisp up.I lightly put some crushed rosemary on some of them and just lightly salted all of them. The rest just had salt but no rosemary. Experiment. I set the dehydrator to 145-150°F for 2 hours and then turned it down to 135°F till the chips were crispy. Hard to say how long they take as it depends how thin you slice them and what temperature you use. It took 2 hours for super thin and maybe 4 hours for the #2 setting on the mandoline. They should be crunchy like potato chips.

beets sliced

Beets
I used the#2 setting on the mandoline but think you can use the #3 setting as well for a more substantial bite. I put lemon juice and olive oil on some of them and on some of them I dipped in a cane sugar solution to make the beets sweeter-no lemon juice on those. I saw that as an ingredient in the store bought chips but afterwards felt it is not really necessary. Put on trays and lightly salt them.

carrots drying

Carrots
I used the #2-3 setting on the mandoline. Do the same as above with just olive oil and salt.

 

Red potatoes
For these I decided to try them in the oven as the thought of dehydrating raw potatoes didn’t really appeal to me. They were easy. I sliced them in my mandoline using the #3 setting which works well. I think they need to be a little thicker when using the oven as it gets done faster than using the dehydrator.

potatoes ready

When using the oven to dehydrate or baking the chips, you must really pay attention. If you do them in the oven, set your oven on 250°F (the lowest setting on many ovens). They cook pretty fast-about 45 minutes. You’ll have to watch them closely towards the end so not to burn them. Some recipes say set your oven at 300-400°F but when I did that they burned very quickly and were inedible.

For these I put about a tablespoon of apple cider vinegar and olive oil massaged in, then spread them out single layer on cookie sheet lined with parchment paper and then added salt on some, salt and pepper on others and salt and smoked paprika on still others. I tried onions but they turned out kinda funky.

potatoes_dried

Here are the finished potatoes.

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I’m finished with tomatoes for the year 2015!

JC at Farmer's MarketFinally this week there are no more tomatoes sitting around in the house! FINITO! NONE! DONE! Nice to see the kitchen table again! This week I made the last batch of tomato tapenade and the last batch of raw tomato sauce (24 frozen gallon bags of raw tomato sauce). Phew! As a friend Deborah says, ‘That’s the part no one tells you about’-preserving your produce. It goes on and on and on for months. Soon before Christmas, I will have to can some spaghetti sauce from some of the bags of frozen sauce. But not now-I’m gonna take a week off!

JC with fishIn fact right now I’m on a flyfishing trip on the San Juan River below Navajo Dam in our cozy SCAMP trailer. It’s cold outside tonight-going to get down to a lovely 20F° but the trailer is nice and warm inside (thanks Nevan for getting that great heater!) and do you believe it, we have internet access which is great as you want to be inside by dark because of the cold and going to bed at 6pm is a little early for me. Tomorrow we start fishing for some big ol’ trout HOGS. The fishing shops said today the dry fly fishing has been great. So I hope to catch some montrous fish and get some R&R while here for a few days. Better get some sleep (what me?!), although I don’t plant (freudian slip meant to say plan) to be out too early tomorrow…

Kale

winterbor_russian red kale

Russian Red Kale on left and Winterbor Curly Kale on right doing well with the cold nights

This year I grew 3 different varieties of kale-above is the Russian Red and Winterbor Curly kale growing together

lacinto kale

Lacinto kale (also known as Dino kale) It is the dark green in front of grape vine

Here is the Lacinto being shaded by the grape vine with carrots growing in front

Of the 3 varieties, Winterbor Curly Kale is my favorite and it is the most cold hardy. I started growing them the last week of July just before the Home Grown New Mexico Tour I was on. I had some holes in the garden so I ended putting some kale there. The Lacinto was partly shaded by a grape vine so it did not receive full sun. The Lacinto got heavily attacked by aphids. I sprayed all of them with water to help keep the aphid numbers down. But the Russian Red and Winterbor were planted elsewhere in the garden. I put them next to some tall tomato plants on one side and some tall sunflowers on the other side so they never got full sun either. They do well in our hot summers with some partial shade. They were not attacked by aphids. All three are still doing well. I’m not a great fan of kale so I’ve been looking for recipes that make me want to eat it. Here’s one wonderful way to eat it.

Kale Chips– you can use any variety of Kale to make this. This is now my favorite way to eat kale-dried! Kind of like potato chips but way more nutritional. Here’s a great simple recipe.

Kale Chips recipe courtesy of http://www.somastudio.net/2013/02/crispy-kale-chips/

Crispy Kale Chips
This kale chip recipe is easy to make and is so tasty you’ll want to make a double batch!

Ingredients:
2 big bunches of kale
1/2 cup raw tahini
1/4 cup olive oil
1/4 cup wheat free tamari
1/4 cup raw apple cider vinegar
1/4 cup nutritional yeast
2 cloves garlic
1 teaspoon onion powder
1 tpsp maple syrup
optional 1 tsp of chilli flakes

Instructions:
Rinse, de-rib, and rough tear the kale into a giant bowl.
Put all the other ingredients into a food processor or blender and mix until smooth or use a hand blender
Pour the mixture over the kale, and use your hands to toss it all together. Squish Squish! Get it good and covered.

Oven method:
Spread the kale out evenly on lined or oiled cookie sheets. You want them to be as ‘dehydrated’ as possible, instead of baked.  250º for 4 hours (ish). Every oven is different so you’ll need keep an eye on it and be your own judge. Just remember that too much heat will change the flavor.  Don’t overcook them!

Here is the recipe in PDF format for printing:
Kale Chips recipe

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MORE METHODS

Dehydrator method by http://www.giantveggiegardener.com :
Spread the kale out evenly on the dehydrator trays. Set temperature 115°F° or lower for about 4 hrs or more. Chips should be dry and crunchy when done. Every dehydrator is different so drying time may vary. This is still considered raw food done this way.

Raw food is food that is dehydrated at 115° F or lower to be the most nutritious and not lose vitamins. Above that and you start losing the nutritional value.

Here is some visuals of the process:

kale_squishing

Put cleaned, dry kale in bowl with the recipe ingredients below and squish with your hands so kale is well coated.

kale_putting on trays

Put on dehydrator trays

kale_drying

Dried Kale chips

kale_dried in jars

Store in jars or zip-loc baggies-I like storing in jars as the pieces don’t break up so much.

 

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Drying tomatoes

IMG_7961

So someone gave me a jar of dehydrated tomatoes in olive oil and I thought they looked very beautiful and I know when you put them in pasta dishes, it’s bursts of intense tomato flavor. A great addition in the kitchen. So I thought, that’s what I can do with all those little cherry tomatoes! Look how beautiful they look when first put on the trays. I’ve dehydrated some during the last 2 weeks. I put all kinds together and not just cherry tomatoes.

tomatoes in oil

Here they are in the olive oil in a jar. I love these jars from Italy-Quattro Stagioni.
You can get them at Amazon. These are the 5 oz size.

I want to still eat some fresh while they last but there is definitely more than I or a small army can eat before they go bad. Today I also made 4 more pans of tomato tapenade. Pantry is getting full quick!

Garden Harvest Early October

oct 8 harvest

I love this time of year. It’s like the garden’s gone wild, everything ready for harvest all at once and a sense of urgency is felt by me and the vegetables to get it done. Get it picked, get it harvested and get it preserved. It is a crazy intense time as fall is here for real and soon we will have the first 32°F night (historically the middle of October). Right now nights are in the mid 40’s but that will change soon. The mornings require a sweatshirt in the garden now.

The sunflowers have come and gone, my cucumbers are done. I spent hours picking and pickling them as I love pickles. The zucchini are gone too. The green and purple beans are mostly finished. The shishitos and poblano peppers and eggplants are done as of this week. The 25 lbs of pears and 30 lbs of apples Michelle gave me are already dried into chips. The corn tassels are drying and soon I will see if my experiment of planting all pink kernels of Glass Gem corn will turn out pink ears or still be multi-colored. Either way is fine. The tomatoes are definitely fading, preferring much warmer nights and their size and harvest is getting smaller. I’m making tomato soup, tomato tapenade and tomato sauce like crazy-so far 18 gallon freezer bags of raw sauce in each that I will later make pasta sauces with (once the garden is done). Today was my last day at the Farmer’s Market as the Tomato Lady for this year as I will not get enough tomatoes again.

But the potatoes still need digging, the herbs need trimming and drying, Jimmy Nardello peppers are still kicking and need picking, the beets and carrots I planted in early spring are ready for harvest and the chard and different kales I planted in late July are loving the cooler weather now and will endure until we have really cold weather. Crazy busy around here.

Fall harvest season is full blast right now!

Harvest season is full blast right now. Started out with our Home Grown New Mexico ‘Jam On’ class where we made a Strawberry-balsamic jam and a terrific Blueberry jam.

Himrod grapes-yum!

Then the grapes ripened-ate lots and dried some into raisins for later.

bread n butter pickles

The cucumbers ripened so fast I was making lots of pickles. First I made bread and butter pickles, then cornichon pickles and then dill pickles-crock, refrigerator and canned. Must have about 30 jars+ and now the 5 gallon crock is full where I am fermenting some with salt brine. After I was bored with pickles,  I made some sweet pickle relish which I haven’t tasted yet. Will probably make more of that with the giant cucumbers I miss when looking for little ones. So far I’ve made pickles with Jody, Nick and Elodie.

peach jam and raisins

Then I bought 20 lbs of peaches from the Farmer’s Market and Mernie and I made 3 different peach jams.

9tomato sauce-finished in bags

Now the tomatoes are coming in and I’m starting to make the raw tomato sauce that I freeze in gallon plastic freezer bags. Later in November after I recover from harvesting, I will take them out of the freezer and make different pasta sauces like puttenesca, marinara, penne alla vodka and good ole spaghetti sauce.

 

Potatoes dug out just in the nick of time!

Potatoes dug out just in the nick of time!

Soon I will harvest potatoes too.

2013-part of the fall honey harvest

and we will harvest honey from the bee hive.

Of course then there is all I take to the Farmer’s Market that I harvest every week-tomatoes, eggplants, shishito peppers, beans, tomatillos and sometimes rhubarb, kale and chard when I have the room on the tables. Phew! Busy time of year!

The best part of it all is I haven’t bought any vegetables in the store since early July and I’ll have a full pantry for winter when harvest season is done.

Himrod grapes productive this year

This year my grape vines are doing fantastic and I only have 3 plants. The variety I planted 4 years ago is called Himrod which is a cross between Ontario and Thompson Seedless Grapes and is an American seedless table grape. It is a great eating variety to grow for our Zone 5-6 areas.  It produces bunches of green seedless grapes with honeylike flavor and are juicy. The taste is divine!

Last year we had many hail storms that destroyed the grape leaves and bruised the grapes so badly that there was no harvest and that would have been our first year of harvesting. This year I covered them every time I thought a hail storm was going to hit or if I left the house and it paid off. We have so many grapes we are now drying some of them. It’s interesting that the beautiful green grapes turn brown when they dry. The raisins taste great – can’t wait to cook with them.