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93 www.wrightsvillebeachmagazine.com WBM HERE ARE A FEW OF MY DRIED FAVORITES: BEETS Wash beets and place in a large saucepan; cook in boiling water until tender. Slip the skin off with a paring knife. Cut into ¼-inch pieces and dehydrate for 3-10 hours. CARROTS Wash, peel and blanch for 3 minutes. Cut into thin slices. Dehydrate for 6-12 hours, until brittle. SWEET PEPPERS Wash, core, and slice peppers into ¼-inch pieces. Dehydrate 12-18 hours or until brittle. Once they are dry, add as a crunchy addition to salads or throw into soups. POTATOES Wash pota-toes and blanch in boiling water for 8 minutes. Then let cool and slice thinly. Dehydrate for 6-12 hours or until brittle. TOMATOES Wash toma-toes. Cherry tomatoes can be dried whole, while larger varieties should be sliced before placing on the tray. Dehydrate for 8-9 hours. HERBS Gather herbs into a bundle, tie with a pretty ribbon, and hang to dry and use later. Freelance writer Emilee Gettle is the wife of Jere, the Baker Creek Heirloom Seed Company founder, and has been canning all her life. The Gettles have published two books about heir-loom vegetables and their work with seeds and food: The Heirloom Life Gardener, and The Baker Creek Vegan Cookbook.


2016-6
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