Wakey wakey...
Last heard you went off foraging for blackberries, well, picking from your back garden, and haven't been seen since. maybe those brambles were so strong that you got caught up in them, or maybe you tried hacking them down and found a castle underneath sleeping beauty style? Perhaps you decided that you didn't have enough berries and went off in your boat to the river banks after all and have rowed to sunnier climates?
Blackberries are now SO last season, if you see them leave them for the birds! On your to find list are now rose hips, haws, and sweet chestnuts instead, and the new 'in' veg is pumpkin, so often just carved and neglected, and generally undervalued. I made lovely toasted pumpkin seeds this week with a dusting of paprika and salt, and a pumpkin cake.
Love this time of year with all the root vegetables coming into season.
Why not try making some parsnip crisps? Or carrot and beetroot ones instead?
Very easy, tasty and healthy too.
Oven on to gas 5, about 180-200'c will do it
Peel your parsnip(s)
Throw away those outside peelings and then use your peeler to slice it up really thinly until there is nothing left to peel, like this...
Grease a baking tray, pop your peeled parsnip pieces on, lightly and bung it into the oven for about 15-20 minutes
Turn them occasionally, but gently because they will get a bit fragile before getting crisp. You may also have to take a few off and return the rest to the oven. For some reason, known only to themselves, the refuse to cook evenly!!
When they are golden and crunchy they are ready to munch so take them out and sprinkle lightly with salt and enjoy. You could try a slight coating of a mild chilli powder or a winter spice like ginger.
Use the above method for carrots, beetroot and potatoes. In fact, if you buy organic potatoes, wash before peeling for your usual meals and cook the peelings at the same time as your supper is on, no waste :)
Anyway, all excuses accepted, the more inventive the better
Yours, your ever optimistic friend
Ruth
