I'm cheap: CSA, part deux

Part of our weekly CSA share.

In a continuation of this "eating on the cheap" segment, I am still talking CSAs. If you forget what we got this week, take a peek here. So, we got all this produce. Now what? Normally, when you see big leaves on your broccoli, you'd snip them and toss them. Same with kohlrabi. Maybe even with beets. But those pieces and parts are all edible. Not just edible, but delicious!

When I looked at my pile of veggie kingdom pickins', I went straight after those leaves ... you know ... the broccoli & kohlrabi ones I used to throw away. Well, not anymore. They now become my snack of the week. Chips. Yes, green/nutrient dense chips. And here's how.

BROCCOLI & KOHLRABI LEAF CHIPS: The simple version
First, cut them off your stalk.
Next, trim off the stem. The stem, if left on, will become a twig when done. So, it's best to cut them out to avoid feeling like you're eating sticks.
Make sure leaves are dry, then toss in olive oil, seasonings of your choice, sea salt and pepper.

 

Broccoli & kohlrabi leaves being tossed in their marinade.

Work the oil and seasonings into the leaves with your hands, making sure every bit of the leaves is covered.

Next, throw them on a dehydrator sheet and dehydrate overnight at 105. If you do not own a dehydrator, you can make these in your oven by putting it on low (anything under 350) and watching them closely for a few minutes. It usually takes less than 8 minutes, and they burn fast. So, keep a close eye on them.

See those in the second row? That's the brocc/kohl leaves ready to crisp!

And voila! You've got a tasty snack for the week. If you're not a vegan, you can toss in pecorino romano. I bet that would be tasty. I don't eat cheese, personally. But my mom does. So, I tried this out with her, and sent them home with her. She liked them.

brocc/kohl leaf chips - vegan

While I was at it, I decided to do the same with half of my kale. Green chips don't last long in my house (mainly my fault ... and Finn's too). So, extra are always welcome.

kale about to be turned into chips ...

I keep these stored in my fridge in the summer, because we have no AC, and the humidity can sog them up again. If they do sog on you, just dehydrate them for a bit again.

I have a few kale chip recipes that I love. I love these simple ones when it's hot, because they aren't heavy with rich flavors. And, I'm a busy mom. And I'm guessing you are a busy person too. And simple reigns king in my house, yo. Sometimes, I mix olive or coconut oil with stevia or honey and cinnamon and make "cinnamon sugar" chips. Hey, don't knock it till you try it.

Someday, I'll do a post on just kale chip recipes. I've tried a TON, and I have a few that'll win the hearts of even the most DIE HARD veggie loathers. I promise. 

So, now I have a pile of stems from my broccoli and kale. (DON'T TOSS THESE!) They are going to become breakfast tomorrow.Yes, breakfast.

Breakfast plans?

I will save the broccoli stalk too, once we eat the florets. I keep them in a container in my fridge and let them pile up over a month-ish. I'll explain that one later. My basic idea for you, is how to use every part so that you can get the most bang from your buck. Life is expensive. Feeding growing offspring is ridiculously expensive. And nobody wants to work 80 hours a week. Little things like this add up over a month and can shred your grocery bill. I call it "youponing". I'm not a couponer. There are rarely coupons for things that I use or eat. So, I had to find a different way to save. And I'll be peppering those ways throughout this blog as long as I'm alive and kickin. (Which will be a very long time with all these greens! Lucky you!)