It’s Autumn. Time for the root vegetables, squashes and pumpkins. The reason I call this version, “Fall Back Autumn Chop” is because we made it on Saturday, the 2nd of November, the day everyone turns the clocks back one hour. This time, I had some help. Nan of course gave me a hand and my friend Jackie drove over to help out. She wanted to see the process and learn how to make it.
So as a tip of the hat to the season, it’s time to pull out the Big-Ass Stockpot, scrub out the tub, and shop for some fall season organic produce. Before you play the video, take a look at this photo. I used these vegetables in my Chop, but I didn’t mention them all in the video:
They are spaghetti squash, parsnips, turnips, celery root and golden beets. I also had a pumpkin.
I have so much fun making Chop. It’s fun to be creative, find great new items to add to it and enrich your flock’s diet with nutritionally dense ingredients. I’ve taken people to the grocery store to show them how to shop for Chop. You have to think about flavors, textures, colors, and of course, nutrition. Despite this challenge, it’s a fun and enjoyable process. I suggest you search local ethnic markets. I stumbled upon a Russian-Eastern European market and was able to locate all kinds of wonderful things, including buckwheat! I simply couldn’t find it. And not only did I find that, I found unsweetened dried coconut, and other assorted neat stuff to put in my Grey’s’ Chop. So search out some of the ethnic markets. You never know what you might find.
So without further ado, here is the latest Chop Video for your Chopping pleasure.
