Wednesday, August 21, 2013

Freezing fruits and vegies

We got a beautiful box of vegetables and fruit last week from SLO Veg. The only problem was we were getting ready to go out of town, so I had to do something with all of them, quick! I have put a vacation hold on the delivery before and found it can be confusing, so I just decided I would freeze this weeks stuff. I figured the fruit, the corn and the tomatoes would be okay through the weekend. I can cook them next week. If the tomatoes start to mush, I will make a sauce with them. The peppers and chilies will be fine to freeze just as they are, in a ziplock.

Some people just freeze fruits and vegies without treating them. I do that a lot. But I wanted to see how they turned out if I blanched them first. I boiled a pot of water in my big spaghetti pot with the strainer insert. First I cut the zucchini and squash into large, 1-1/2 to 2 inch pieces. I blanched them in the hot water for 2 minutes, drained them and put into a bowl of cold water. Then I did some carrots, green beans, snap peas, and last some broccoli. Actually, last I did some eggplant, because it was an afterthought. You cook Eggplant Parmigiana twice, right? I bagged it in ziplock bags (no, I still do not have a food saver!), some separately labeled "zucchini", "squash", etc, and then I did an "Italian blend" of zucchini, squash, onion, and green beans. This will all be great when I go back to day shift and get home on my long days at 7 p.m.ish.

I layed the washed and trimmed strawberries on a cookie sheet and "flash froze" them for 30 minutes. That way they don't stick together in the baggies, and I can grab out a handful for a smoothie whenever I need some. I also made pesto with the lovely bunch of basil we got, adding some garlic, walnuts, red wine vinegar and olive oil, plus salt and pepper. I put it into little prep bowls to freeze, then later popped them out of the bowls and transferred the pesto dabs into a ziplock baggie. Now when I make pasta, I can melt in a dab of pesto that will be perfect to serve 3-4 people. I am so on it!!! Now I have vegetable blends for Asian (from a previous freezing session) or Italian dishes in my freezer, ready to go, and its still all organic, farm raised produce!


  1. Kathleen,
    We are doing the same out here as "empty nesters". We do not have the same produce supplier, of course, but we have Bountiful Baskets. It's a nice resource of fresh produce for us and we actually get some of the produce from the Central Coast on occasion! This past week I took our beet tops and incorporated in with our stir fry..Oh so good!!! It's worth cooking alone with some Sesame Oil and Rice Vinegar then just a dash or two of reduced salt soy sauce once the tops are reduced.

    1. Hi Lisa! Thanks for made my day : )
      I like your idea about the beet tops. I feel guilty tossing them away, but combining in a stir fry would be a great way to use them and get the bonus of all their nutrients. Thanks for the idea!