Wednesday, August 24, 2011

{ Your Weekly Peek + How to Freeze Green Beans }

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Week 12 of CSA Season and all I have to say is holy beets, carrots and zucchinis Batman. Wow! I don't remember getting so many of these particular vegetables last year. I have to make a plan on how to eat them all since they keep coming, and coming. I really don't mean to complain, they are beautiful and delicious I 'm just not quite sure how to eat them all before they go bad.

However, instead of going on and on about my beets, carrots and zucchinis let's take a peek at what else we got:

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Any guesses at what you see? That's right: tomatoes (also pictured up top), rainbow chard and green leaf lettuce are on the top there. And that bag you see is about 2lbs of Romano Beans, they're a lot like green beans. We ate half of them last night roasted with garlic, olive oil, thyme and salt & pepper; they were delicious. Not seen in your peek into our box here are also sweet onions, California white potatoes, red cabbage and a cucumber. Now if we were just eating dinner at home more than three times this week it sure would make it easier to eat all of these delicious vegetables.

This summer has been one of our busiest yet and weeks like this, with only three dinners at home, haven't been uncommon. So how do we eat all of our vegetables? Unfortunately, we haven't been able to keep up as well this summer as last. We've been forced to toss some beautiful produce that's gone bad, give some away to others and figure out how to preserve some of the produce long term.

When fresh produce isn't available in the late fall or winter we typically turn to frozen vegetables, so instead of canning I decided to figure out how to freeze my own farm fresh green beans as a preservation method. And guess what, it really wasn't hard at all. Read on and I'll show you.

How to Freeze Green Beans




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First rinse your green beans in cool water and cut or snap off the stems. I just snap off the stems and any other bad ends.

Next, add your green beans to boiling water and boil them with the lid on for 3 minutes. (If you are freezing large batches your boiling water may be used three to five times, returning the water to a boil each time, before it needs to be dumped out and refreshed according to Green Beans N' More.)

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When the three minutes are up, immediately plunge the green beans into ice water and let them sit for another three minutes.

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You've now blanched your green beans. Next you'll want to drain them well and then pat dry the green beans before placing them into a freezer storage bag.

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Finally, throw your green beans in the freezer and they should be good for 12-18 months according to Green Beans N' More where I found the instructions for freezing my green beans.

How do you preserve fresh vegetables to be used at a later date? Any recommendations on how to use or preserve my large quantities of beets, carrots and/or zucchinis? Please share in the comment section, I'd love to read your recommendations and preferences for preserving.

1 comment:

Joy Madison said...

my guess is that you could shred the zucchini and freeze it later for use in zucchini bread and soups. Also if you freeze zucchini rounds you could probably use that in soup too. now beets, I'd probably just save those as root veggies and try to give away what you didn't think you'd eat. You can pickle beets too....

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