We had our first snowfall today. I'm not talking the little flurries we've had a few mornings already, this was actual snow that stuck to your car. Granted, it didn't accumulate to much, but Mother Nature is definitely letting us know that winter is coming. I have to admit for as much as I love the fall, I am a tad bit excited for the first *real* snowfall. The kind of snowfall where I can curl up with a cozy fire, cup of tea in hand and watch the flakes fall to the ground through the window. It will be even better with the lights turned low and the twinking of the Christmas tree lights shining out of the corner of my eye. While I like to take my holidays one at a time, you can't help but get excited for those cozy winter nights.
Life has been moving at rapid pace this year. I say that every year, but this year I really mean it. There are only 2 more regular deliveries from our CSA before our winter storage box is delivered. This means only a few more weeks of truly fresh vegetables. I know, I know...you can still get fresh veggies from the grocery store. I'm not talking about those fresh veggies. I'm talking about the ones that were literally plucked from the earth that same day. Those veggies are almost done for the year.
When I think about it, I really should have planned a little better this summer. You know, when I had green beans coming out of my ears and more peppers than I could count! Instead, I chose to eat them. All of them. Now I've come to my senses and realized if I don't start freezing some of this for winter, I'm going to have to actually go to the grocery store!
If any of you are finding yourself in my boat, trying to hang on to the last of your fresh veggies, fret not. You can take those tomatoes and make salsa or sauce for pastas. Or you could can them and save them for roasts or soups later this season. I have no tomatoes left (read: I should have canned while I had the chance), but I do have lots of cruciferous veggies (broccoli, cauliflower), peppers, leeks, greens and beets.
Freezing fresh veggies is actually very simple:
1. Chop them into the size you want
Life has been moving at rapid pace this year. I say that every year, but this year I really mean it. There are only 2 more regular deliveries from our CSA before our winter storage box is delivered. This means only a few more weeks of truly fresh vegetables. I know, I know...you can still get fresh veggies from the grocery store. I'm not talking about those fresh veggies. I'm talking about the ones that were literally plucked from the earth that same day. Those veggies are almost done for the year.
When I think about it, I really should have planned a little better this summer. You know, when I had green beans coming out of my ears and more peppers than I could count! Instead, I chose to eat them. All of them. Now I've come to my senses and realized if I don't start freezing some of this for winter, I'm going to have to actually go to the grocery store!
If any of you are finding yourself in my boat, trying to hang on to the last of your fresh veggies, fret not. You can take those tomatoes and make salsa or sauce for pastas. Or you could can them and save them for roasts or soups later this season. I have no tomatoes left (read: I should have canned while I had the chance), but I do have lots of cruciferous veggies (broccoli, cauliflower), peppers, leeks, greens and beets.
Freezing fresh veggies is actually very simple:
1. Chop them into the size you want
2. Blanch them in boiling water (smaller veggies only need about 2-3 min, larger veggies can boil for about 5 min) just until they really start to get a bright color, yet are still keeping their shape. You DO NOT want to overcook them or they will not stay crisp and will begin to lose their nutrients.
3. Place the veggies into an ice bath to stop the cooking process. Seriously, put them in a bowl of ice water(;
4. Allow them to dry off as best as you can without crushing them
5. Once they are dried off and cooled, place into a freezer bag. I like to try and get all of the air out of the bag, or you can use a vacuum, if you have one. Label your bags so that you can be sure to use the oldest veggies first.
That's it! Simple as that. Now you've got veggies to add to soups, stews, stir fries, risottos, pasta, etc. No need to thaw, just toss into whatever your cooking and let them soften back up.
Enjoy and stay warm!
XoXo,
Nicole
Enjoy and stay warm!
XoXo,
Nicole
RSS Feed