After harvest-preserving vegetables

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Some of the first things harvested in Wisconsin are strawberries and after several types of tender lettuce, green beans.  My husband and I have enjoyed garlic scapes- we grilled those, leaf lettuce-romaine, in so many salads I can’t count them anymore. We’ve been buying tomatoes thus far for eating, but this next weekend I will be canning tomatoes for sauce and chili.  Sweet corn is just starting to be available, and even though I once was a huge sweet corn eater, I now become ill when I eat it. I ‘m not sure what is causing this but often people who suffer from wheat gluten intolerance have reactions with corn. It’s something I have to accept even though I am not happy about it.

Our goal is to fill up our little freezer as we’ve done the last two years. We drive about 20 miles every week to an organic farm and buy a lot of vegetables. Some for eating every day and others for preserving for eating throughout the winter months.  This means not having to buy any vegetables and very few fruits all winter. As of this time, we have a dozen gallon freezer bags of shredded zucchini for zucchini bread and zucchini cakes. I use this recipe for the cakes, by Sandra Lee. We have several bags of cut-up zucchini for stir-fry, I use this recipe for stir fry by Cooks.com. It’s delicious and perfect rewarmed the next day.  I think we’ve got a total of a dozen full gallon bags of strawberries.  I will use these for breakfast smoothies all winter long.  I remove the stems on the berries and lay them on cookie sheets to freeze them then I empty the cookies sheets into gallon freezer bags, lay flat and remove the air and then freeze flat.  When I pull the strawberries out to eat, I wash and drain them.  I used to make a lot of jam but couldn’t eat it fast enough and didn’t really care for all the sugar in the recipes. So instead, I buy Bonne Maman, which is way better than any jam I’ve ever made or tasted.

So what’s left? Well, let me get back to the topic of this post, green beans. Ah yes, we have a lot of green beans.  So tonight, while trying to watch Noah, I froze 7 -1-gallon freezer bags of green beans.  I wrote a Hub page a few years ago on how to freeze green beans, I’ll have to see if I can find it. Otherwise, I use this recipe here from Better Homes and Gardens.

After the green beans and tomatoes, I’ll be freezing beets and brussels sprouts and then finally green, red and yellow peppers. This fall, which is only a few weeks away, I am going to try canning apples for apple pie. I usually just slice up the apples and freeze them but I want to try something different. The reason I freeze all of our vegetables is because it is easy, I’m not fussing with tight lids and we prefer our veggies not only look fresh but taste fresh- steamed not cooked. Freezing really works well for our tastes and preferences.

I hope everyone is having a great weekend. Even though it sounds like I’ve been stuck in the kitchen the whole time, I actually found time for a long hike in the woods, a delicious fish dinner by the lake (with hubby) and a great documentary on food-The Future of Food as well as Noah w/Russell Crowe, need I say more? Didn’t think so. 🙂 Have a great rest of your weekend.

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