Freezing Vegetables

What do you like to eat? Find the recipe, buy the ingredients and give it a shot at home. My new book has a whole chapter on how to prepare foods to make easy everyday healthy meals. The first step in food security is to know how to make what you like to eat.

Ideally, you want preserve the ingredients for your diet when they are plentiful and least expensive. Most vegetables are fruits are plentiful and least expensive now. Buy extras and a box of freezer bags, you will see how easy it is to put up food for later. Buy what you like to eat, there is no use freezing spinach for the winter if you don't like the way it tastes.

We like pepper steak and greek salad in the winter so I freeze peppers. Wash and dry them. Cut them in rings, discard the top. The seeds are edible. If you cut them into smaller bits the extra moisture makes them stick together when frozen. If you cut them in rings, then when you need them, take out what you need. If you need small pieces it is very east to break them off the frozen rings.

Put the peppers loosely in the bag. Lay it flat at close the bag 95% of the way. Gently press the air out of the bag, then close the bag.

Pepper steak - put cast iron fry pan on high, add steak, wait 3 minutes, turn steak over, turn temperature down to low, put on top of still cooking steak the rings of an onion and a pepper, sprinkle with salt, pepper and sugar, cover with lid, cook for half an hour

Mediterranean salad - put slices of an onion, two tomatoes, two peppers and one cucumber in a bowl, cover with quarter cup olive oil, two tablespoons balsamic vinegar, sprinkle with oregano (or other herb) and salt, pepper and sugar to taste, stir well

Every fruit and every vegetable has its own characteristics for growing, preserving and cooking, which are the same year after year. I suppose this is the essence of my new book, to show how easy it is to let nature provide.