Name: Information on Dehydrating Vegetables [America]
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Information file

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INGREDIENTS

1 Information file

Info file

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 cant 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 dont 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 - Youll Like It! circa 1973. Shared by: Sharon Stevens, Jan/95. Posted to MM-Recipes Digest V4 #8 by "Rfm" on Feb 16, 99

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Information on Dehydrating Vegetables [America]

1  Information file

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 cant 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  dont 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 - Youll 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

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Nutrition

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Serving Size: 1 Info file (0g)
Recipe Makes: 1 Info file

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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