Eat Your (Frozen) Vegetables!
You could continue to buy frozen fruits and vegetables in plastic bags. But why? Freezing is an excellent way to do it yourself and ensure that your produce is at its peak. Most vegetables need only a chop of the knife, while others require blanching in hot boiling water for a couple of minutes. To enjoy the aromatic bouquet of fresh herbs, mince and mix with softened, unsalted farm-fresh butter. Shape the mixture into a log, wrap tightly in plastic wrap and stash in the freezer. To serve, thaw slightly, then slice and allow the herb butter to melt over hot cooked vegetables and grilled and roasted meats. Fruits should be peeled, diced and preserved with a splash of lemon juice to prevent discoloration; berries are best when arranged on a tray and kept separate until solid, then stored in glass jars or plastic bags. Herbs should be minced and placed in ice cube trays. Add water to cover. Freeze herbed ice cubes in freezer-safe containers. The following is a vegetable freezing guide from Grow Great Grub by Gaila Trail. To blanch, plunge small quantities of chopped or whole produce into boiling water. Put the lid on and wait for the water to return to boil, then begin to time according to the following table:
- Beans, broccoli, peas: 1 to 3 minutes
- Carrots, peppers: 2 minutes
- Cauliflower: 3 minutes
- Corn on the cob: 3 to 4 minutes
Remove produce quickly with a slotted spoon and drop it into a bowl or sink filled with ice-cold water to stop the cooking process. Drain the cooled produce before packing into freezer bags or freezer-safe containers.
–Toni Tipton-Martin
September is Fruits and Veggies–More Matters Month!
