By Brianna Bowlan, Seacoast Eat Local intern
Do you have an abundance of fruits and vegetables left from the Farmer’s Markets, or your own garden and don’t know how to keep them for the fall? Have you ever considered freezing them? Freezing fruits and vegetables is a great way to retain their freshness, nutrient content and they won’t go to waste.
You can freeze peas, asparagus, green beans, strawberries, cherries, peaches, etc. The best way to freeze your vegetables is to blanch them first (generally, fruit does not need to be blanched). Blanching is the process of cooking the vegetable and then placing it in ice water to terminate the cooking. This process slows the loss of nutrients and keeps the vegetables more vibrant in color. Next, prep the food and place into a freezer-safe container; Make sure they are not touching each other. After completely frozen, place them into a heavy-duty freezer bag and get as much air out of it as you can. Put them back into the freezer, until you are ready to use them. More details on this process >
When the harsh New England winter hits us, you can still have fresh fruit and vegetables that are full of nutrients and flavor. It’s a nice way to have a little piece of summer while you buried deep in snow.
Johnson, Abigail. “How to Freeze 20 Fruits and Vegetables.” Fine Cooking. Seacoast Eat Local, n.d. Web. 2 Oct. 2015.
Photos: Kale, Ali Express