So far we have harvested radishes, chard, broccoli, lettuce, kale, edible flowers and herbs. This week we will have more available. I harvested some chard yesterday to demonstrate chard chips (this also works with kale).
Take the chard and take out large stems with a knife. Make sure leaves are dry. Toss in a little olive oil and salt, or soy sauce. Place on a parchment paper lined cookie sheet. Bake for 350 for around 10 minutes. Delicious and healthy!
We also have peas ripening
A great way to preserve herbs is by freezing. Below I picked cilantro, basil and chives. Wash them, dry them and put them in ice cube trays until you need them. You can also cover them in olive oil.
No comments:
Post a Comment