Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Using your CSA: homemade veggie chips

imageDon’t judge. I know this doesn’t look appealing, but trust me, it was delicious. It’s CSA (Community Supported Agriculture) season again and I’m so happy. Armed with my salad spinner and food processor, I’ve been cooking up a storm. This year I’m trying out Sport Hill Farm in Easton and so far, it’s been amazing. There have been tons of greens– collards, dandelion, kale, lettuce– and lots of fun stuff, like garlic scapes, broccoli, and kohlrabi (which I’m getting around to appreciating).

This week we got beets, so I decided to make them into chips along with the kale. I used this recipe from A Cozy Kitchen. I don’t have a mandoline, so I was concerned that the chips might be too thick, but I used a very sharp paring knife and was able to achieve some good slices. The recipe says to let the chips cool on a drying rack when they’re done, but they didn’t get that far. Mr. EatDrink came home from work and the entire tray disappeared. The beet chips were earthy- sweet, salty and crunchy. They were great on their own, but I can see them being a wonderful garnish for a salad with goat cheese.