Putting Up Your Veggies
Summer is here and
so is the arrival of several new vegetables.
Your share includes a variety of vegetables and leafy greens that can be
enjoyed in various ways. It may not be
your first thought when you pickup your share, but the concept of preserving
your vegetables may not be something to dismiss this season. Whether you freeze some extra items from
your share or decide to get a bulk box of ‘canner’ tomatoes next month to
freeze or can, the choice to “put up” fruits and vegetables is not only
becoming more trendy, it is a great way to enjoy quality organic produce in the
coming months when a particular crop is no longer in season. The easiest way to preserve foods in small
batches is to freeze them. Here are
some quick tips and suggestions (more information will be available on our blog
throughout the season).
Broccoli:
Soak in salt water for 15-30 minutes, rinse and cut into bite size pieces
before blanching in hot water or steaming.
After the broccoli turns bright green (about 3 minutes) dunk in cold ice
water to stop the cooking and preserve crispness, and transfer to labeled freezer
bags and freeze. Lay flat on a baking
sheet until frozen, and then gather up the bags for better space management in
your freezer.
Spinach or Kale (similar process for
other greens like chard or collards): Use whole leaves or leaves with discarded
stems. (To strip away a heavy stem, fold in half along the stem, then gently
tear down the stem separating it away from both sides of the leaf.) Rinse and
blanch in hot water (approx. 2 minutes) then transfer to ice water. Blot dry or use a salad spinner to get rid
of excess water. Freeze in airtight
bags. Excess water from the blanching
process and blanched stems are a great start to a tasty vegetable stock. Experiment
with making your own vegetable stock this summer or save your stock when roasting
Elmwood chickens to use in soups, pastas and other recipes.
Zucchini/Yellow Squash:
Great frozen by itself for use in soups or side dishes. One of our family’s favorite ways to enjoy
frozen zucchini and yellow squash is to cook it first with onions, garlic and
tomatoes. Once cooled, transfer to bags
and enjoy as a side in the winter months.
You can choose to season this with salt and pepper before freezing or
after thawing.
When I think
about freezing and preserving fresh foods and how this once dated concept is
now becoming more accepted and adopted again, I also think about our parents’
generation that received recipes from the generations before them and will pass
down recipes to their kids and grandkids.
While I am an old soul loving old recipes and cooking with good ole’
butter and sugar, I do also love the convenience of Pinterest and the internet. Such recipes are an inspiration in the
kitchen on many occasions and definitely provide me with healthy and tasty
options with the click of a button and touch of the screen. Some of the below recipes have been shared
with me and I wanted to share with you.
I hope that you will find the time this season to try some chocolaty
zucchini treats, southern style green beans, or creamy squash casserole in
between weeks when you enjoy healthy grilled or sautéed squash, spinach, and
broccoli or fresh salads. Variety is the spice of life and I wish you some
spice this week in your cooking!
In Your Share :
Broccoli
Carrots
Cucumber
Kale Greens
Green Leaf or Red Leaf Lettuce
Spinach
Yellow Squash
Green Zucchini
Garlic Scapes
Radishes
Recipes:
Zucchini Brownies
3 cups all purpose flour
¼ cup cocoa
1 tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
2 cups grated zucchini
½ cup butter melted
1 ¾ cups sugar
1 cup vegetable oil
2 large eggs
1 tsp. vanilla
2 cups semi sweet chocolate morsels
brown sugar
½ cup chopped walnuts or pecans (optional)
Combine first 5 ingredients in a bowl,
stirring well. Combine zucchini and
butter and add to flour mixture.
Combine sugar and next 3 ingredients and add to mixture and stir 2
minutes. Pour batter into a greased 15x10
inch pan. Top with chocolate morsels,
brown sugar and nuts (optional). Bake
in a 350°F oven for 30 minutes.
Spinach & Sausage
Skillet
1 tablespoon olive oil
1 pound Italian-style sausage (beef, turkey or
pork sausage or Elmwood organic beef sausage are all great choices)
3 garlic cloves
2 ¼ cups low-sodium chicken broth
2 ¼ cups water
8 ounces penne pasta
½ cup sun-dried tomatoes, rinsed & chopped
fine (Elmwood dehydrated tomatoes work well)
Salt and ground black pepper
8 ounces spinach (torn in pieces)
½ cup grated Parmesan cheese
¼ cup pine nuts, toasted (optional)
BROWN SAUSAGE: Heat oil in 12-inch non-stick
skillet over medium-high heat until just smoking. Add sausage, breaking it up
with spoon, and cook until lightly browned, about 3 minutes. Stir in garlic and
cook until fragrant, about 30 minutes. SIMMER
PENNE: Stir in broth, water, penne, sun-dried tomatoes, and 1/2 teaspoon salt.
Increase heat to high and cook, stirring often, until penne is tender and
liquid has thickened, 15 to 18 minutes.
WILT SPINACH: Stir in spinach,
handful at a time, and cook until wilted. Off heat, stir in Parmesan and pine
nuts. Season with salt and pepper to taste. Serve. Variation/notes: Omit
spinach and substitute broccoli. Add 8
ounces broccoli florets (3 cups) to skillet after penne has cooked for only 12
minutes, and then continue to cook until penne and broccoli are both tender,
about 5 minutes longer.
Kale
Chopped Salad with Berries and Quinoa
SALAD:
1 cup uncooked quinoa (or freekeh)
3
½ cups finely chopped kale, tough stems removed (from about ¾ pound kale)
2
cups dried cranberries
1
cup finely chopped carrots
1
cup fresh blueberries (about 6 ounces)
¾
cup finely chopped yellow pepper (from 1 small pepper)
⅔ cup chopped walnuts
½
cup crumbled reduced-fat feta cheese
⅓ cup finely chopped
celery (from about 1 stalk)
1
scallion, finely chopped
VINAIGRETTE: ¼ cup cider vinegar
3
tablespoons honey
1
tablespoon olive oil
½
teaspoon kosher salt
¼
teaspoon black pepper
Cook quinoa (or freekeh) according to package
directions and allow to cool completely.
In a large bowl, combine quinoa and all other salad ingredients and mix
well. In a small bowl, combine vinegar,
honey, olive oil, salt, and pepper, whisking to combine. Pour vinaigrette
dressing over salad and stir thoroughly so dressing evenly coats all salad
components. Serve immediately or chill,
covered, until serving. Yields
approximately 11-12 cups.
