Sunday, August 28, 2016

Putting up for later in the year

Did our Farmers Market trip yesterday, and I spent $8 out of pocket for 4 lbs of zucchini and yellow squash.     I will cook the yellow squash tomorrow, but the zucchini was shredded for future meals.   



Okra was blanched and frozen




Carrots were blanched and frozen



Onions diced and frozen 


I also got a lb of spring mix, 3 bunches of Swiss chard,  3 containers of fairytale eggplant (24 fruits total) , a container of very sweet cherry tomatoes and three large slicing tomatoes.   All of these items were from my share.   

I also got some large cucumbers from our neighbor.   We (well I didn't have any) used two in a tomato onion salad.   The last one I sliced into strips and put it in a just finished jar of pickle juice.  







2 comments:

  1. Well done! I've never blanched vegetables prior to freezing them. Is that necessary? Do you find that your vegetables taste better? Or do they freeze better and become less mushy?

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    Replies
    1. I always thought it helped maintain the color and texture. Just 2 minutes in boiling water then plunge in ice water

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