Monday, October 20, 2014

Freezing the Storehouse: Freezing Vegetables

The Storehouse has a great selection of veggies most of the time.  But a lot of people don't know what to do with all of it, or how to use it before it goes bad.

Did you know you can freeze your own vegetables?  And it's a lot easier than you may have been led to believe.

The standard practice used to be blanching the vegetables before freezing.  It's supposed to help retain nutrients and color.  But it's not necessary!  Your vegetables will taste the same whether you do it or not, and you'll use a lot less time if you skip that step.

What can you freeze?  Almost any vegetable can be frozen!  Some from the Storehouse that I've frozen are zucchini, green peppers, onions, celery, tomatoes, broccoli, cauliflower, and carrots.  I've heard you can also freeze cabbage, but I tend to turn my extra cabbage into sauerkraut (link to be added later), so I don't do a lot of that. 

Freezing is especially important for the vegetables that tend to go bad faster, like zucchini and green peppers.  One thing is they won't taste very good uncooked; it's best to use frozen vegetables in soups, stews, and stir-fries. 

To freeze the vegetables, simply chop or slice or shred your chosen vegetable into the shape you'll want to use it in eventually, and stick it in a freezer bag of appropriate size.  So easy! And less waste. Win!

What vegetables are available at your local Storehouse?  Have you frozen your vegetables before?

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