Experimenting with delicious ingredients

We’ve had some good results these past few weeks as we get ready for our next Long Table Dinner on March 6th (sold out already!!!).   One side project was to find a crispy garnish that would also be tasty and light.  Kale chips fall apart, but then we happened on this…

peppered parsley crop 72Yes, parsley crisps.  You make them just like kale chips, getting rid of most of the stems which turn stringy.  Then (when my back was turned) the genius part happened:

They put salt AND ground black pepper on them before baking.

GENIUS.

Next up:  we were given these oranges, 2 cases of little sweet mandarins.  The peels were very tasty too so we made them into candied orange slices.  I love making marmalade, but it is, frankly, a labor of love.  So much work!  These sliced up fairly well and took to being simmered in sugar syrup quite happily.

oranges in syrup

 

Now that we’ve canned most of them (for Long Table Dinner guests to take home if they like), we wanted to figure out the best use for the extras.  So we’ve been making various versions of a delicious chili sauce:

chili sauce 2 crop 72

 

It is great to witness the students getting excited about experimenting with recipes and enjoying the results. Even though the Long Table Dinner is sold out, let us know if you want us to share any of the recipes. A super special thank you to all of those who have been helping us get ready and get the word out.  We are so grateful!!!

 

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