For only $22 per week (and $11 if you split the box with someone), you could have all of this garden variety goodness every week for five months. I’m not sure there is a lot to argue with unless of course you don’t like fresh vegetables and fruits, and then I say, I feel sorry for you. It worked out last week that my partner / friend / fellow veggie lover took a full box because of holiday agendas and travel plans, so I got a full box this week that included; Colorado rose potatoes (don’t know the difference between regular red potatoes, but I’ll take em), rainbow chard, red russian kale, green leaf lettuce, basil, carrots, Willamette sweet onion, broccoli, cucumber, zucchini, cocozelle, Chioggia beets and siletz tomatoes. I mean, cmon.
No, I don’t know what cocozelle is or what it looks like without Googling it, but I’m still going to make something with it. Okay, I’ll get off my soapbox and relax for a minute. This isn’t for everyone. In fact, when I told a few coworkers that I was participating, they warned me that it was a lot of produce that can go to waste quickly. But that’s where I come back and say, split a box.
Potato & Beet Chips
1 bunch of large beets
3-4 small to medium sized potatoes
Olive oil to toss
Salt & pepper
Preheat oven to 325°. Thinly slice beets and potatoes and place in a large bowl with olive oil. Line a baking sheets with parchment paper and place beets and potatoes evenly on the paper. Bake for 20 -30 minutes.