INGREDIENTS

INSTRUCTIONS

The real joy of owning and using a dehydrator becomes evident when you
realize that virtually nothing from your garden need ever be wasted again.
Every little handful of extras can be dried and saved, complete with
vitamins, minerals and enzymes - not to mention their appetizing color. We
have dehydrated nearly everything we grow, with many interesting results.
HOW TO USE DRIED VEGETABLES:  This whole activity of food dehydration
revolves, for us, around the need to preserve the real value of every bit
of food.  So, we are learning to use our wonderful vegetables in their raw
state.  What can't be used fresh from the garden can be dried for later
use.  They can be munched on when dry, or can be then powdered to be used
as soup bases.  When powdered vegetables are added to broths, raw soups,
salads and dressings, they not only make a pleasant addition to the color
and taste of foods, but they boost the nutritional value at the same time.
The following is just a sampling of the vegetables you can dry..... But
don't let this list limit you in attempting other vegetables...
Beets, cabbage, cabbage blossoms, carrot & tops, chard, corn, cucumbers,
garlic, green beans, horseradish, kohlrabi, leek, mustard greens, onion,
parsley, parsnip, snow peas, squash, tomatoes, turnips, and zucchini.
Origin: Dry It - You'll Like It!  circa 1973. Shared by: Sharon Stevens,
Jan/95.
Posted to MM-Recipes Digest V4 #8 by "Rfm" <Robert-Miles@usa.net> on Feb
16, 99

A Message from our Provider:

“The real God: don’t settle for substitutes”