This year's garden is flourishing and the pattypan squash is demanding attention. Harvest time means it's also time to get started on my annual powdered vegetable mix. By the end of the growing season, I have several jars full of vitamins and nutritious flavor to enhance and thicken my gravies, sauces, and meat mixtures. I do a partial roasting of the veggies before dehydrating, powdering, and then adding each batch to the jar until it is full, when I thoroughly combine everything. By partially roasting the vegetables, they rehydrate quickly but are not overcooked in the final dish. It's an ideal way to both add vegetables and thicken your sauces and mixes, without using flour.
|Two bowls create oven chamber in Copenhagen-type oven|
|Oven bag with rice bag 'floor'|
It's a little harder to see the difference with the pea pods, because I forgot to take a 'before' picture, but both are now ready for the dehydrator.
Oh, I refurbished my garden this year and some of the radishes are really big! My Dad loved radishes and this one would have pleased him, I'm sure.
As summer advances, I'll have several of these ovens set up for the prep work for my veggie mix. I can be roasting from early morn until late afternoon, keeping my kitchen cool, and my energy bill low. It doesn't get any better.