Many
fresh food items you buy can be easily prepared and frozen for convenient use
later. 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 in the fall, with
tropical in season in the spring.
Only freeze fresh food without blemishes. Old vegetables are not to be frozen for later use.
Only freeze fresh food without blemishes. Old vegetables are not to be frozen for later use.
For all freezing use small “freezer bags” or plastic containers and push all out
the air before sealing. Frozen food
should be consumed within the year. The
result is a freezer full of little bags of semi-prepared vegetables, which are
easy and convenient to use in cooking through the winter when no vegetables are
in season.
Peas,
berries, and nuts and can be frozen whole. Peppers and mushrooms only need
slicing to freeze well. Tomatoes can be
frozen whole, add them to soups or thaw them in a strainer to use as fresh. Bananas should be frozen in their skins, just peel and use frozen for smoothies.
Beet greens, chard, parsley, spinach, and most leafy culinary herbs and greens can be preserved by chopping dry leaves into bits, spread loosely on a cookie sheet and put in the freezer. When they are frozen transfer the loose flakes to an airtight freezer bag for use in soups and seasoning.
Vegetables like garlic, onions, carrots, cucumbers, cabbage, squash, turnip and ginger freeze best when grated in a food processor. I make a coleslaw mixture with cabbage, onion and celery seed, eat now or freeze for later.
Once grated, half fill the bag. Press the food down to the bottom as you press out all the air and seal. Once the bag is sealed, grab it from the bottom and gently shake so the bits spread out evenly to the top, Score with your fingers if necessary to make “weak spots” where pieces can be easily removed when frozen. The idea is to fill the bag like a pancake so you can break off pieces as you need them.
Frozen properly, the food pieces will be loose and making it easy to add them while cooking. As long as you cut them into small pieces, to be added to recipes on demand, the texture and flavor is excellent.
I
add them to soup, stirfries, or just in a pan with some butter (I love turnips
and greens this way). It is like having
the prep work done so meals can be made in a hurry. A little chicken stock
(which you make by boiling a chicken in a big pot, like in the picture below,
and then just freezing the liquid) and a few handfuls of these veggies and
beans or rice or pasta make a soup in less than 20 minutes.
More recipes and tips on sustainable food to follow.
I can no longer eat out because the quality of restaurant food is so questionable. I think some people are finally realizing the Pide Piper has snookered them with the lull of the grocery isle fare .. leaving them depleted of nourishment.
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