Are you worried that your share is going to be more veggies than your family can reasonably eat? You are not alone. “Too many veggies” is the most common issue we hear from members in their first year. There are worse problems to have, but still, no one likes to see good food go to waste. One great answer – save it for later.
Screeeeeeech! I hear you stop reading. “Sure,” you say “It is all well and good for the seasoned CSA member to say ‘save it for later’, but I don’t can/pickle/preserve/etc!” I could proceed by hi-lighting the benefits and ease blah blah blah, but I’m owning up to the truth: solutions like canning, preserving or pickling take time and energy and can be outright intimidating. Besides, there is an easier way – The Freezer!
Some veggies require special preparation to freeze, but some of the most common that we receive in abundance take little to no prep at all. Here is a quick (incomplete) list:
Peppers – Wash, core and cut – drop into a freezer bag – you can enjoy them all winter long. Bonus – no worrying about the dirty dozen ranking!
Zucchini & Summer Squash – Wash, slice, freeze. This is a terrific way to save them for winter soups and casseroles. Do you have a favorite Zucchini Bread recipe? Grate and freeze in the portion your recipe calls for.
Bok Choi – Wash, chop, freeze. Enjoy in soups and stir-fry.
Basil – Wash, dry, lay leaves flat between layers of wax paper in a freezer bag – Fresh basil flavor all winter long.
Greens – to freeze Kale, Swiss Chard or Collard Greens just wash, blanche (Drop in boiling water for a min), rinse in cold water, squeeze dry, bag and freeze.
Green Beans – Clean, blanch, cool, bag, freeze.
That doesn’t sound so hard does it? Your CSA share could be cutting your grocery bill clear into 2015! Ready to join, click here for an application.