CSA

I am a Texas Girl (yep, caps on both those). There are typical Southern/Texas things that I hate (sweet and iced tea – why would you do that to tea?!), things that I used to love but don’t eat anymore since I gave up meat (brisket, BBQ, fried chicken, etc.), things that I have learned to make vegetarian (COLLARDS!), and lastly, things that I LOVE that I have not and will not give up. Cornbread is one of those things. It’s so versatile. It can be sweet, savory, the part of a casserole, a great side, or whatever you can dream up! I had four ears of sweet corn and blueberries from my CSA, a recipe for blueberry corn muffins and a hankerin’ for some spicy cornbread. That is what I made. I got some cornmeal from Farmer Ground Flour, grabbed a can of chipotles and got to work.

No recipe for this one except: find a good cornbread recipe, buy some good ingredients, and start experimenting.

No pictures for this food item because, frankly, it didn’t look that great. It tasted amazing though. Here’s the story:

I had the basil from my CSA that had gone slightly off in the refrigerator. It wasn’t bad, but it didn’t look great and I didn’t have any recipe that I could use it in right then. So I thought: people make kale chips, I wonder if that would work for basil… Pulled off the leaves, washed them up, tossed them in olive oil and sea salt. Then I laid them out on a cookie sheet and baked at 350 degrees for 5 minutes.

Oh man they were good. The house smelled of basil, and the chips were crisp and basil-y and amazing.

We have some left over mint in the fridge. I might do the same thing but with maple syrup instead of olive oil.

What other chips have people made?

creating carrie

life's too short to live just one

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Cornbread!!!

Basil Chips

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