Wednesday, May 13, 2009

Preparing for abundant pickups or Tips on How to Freeze

In the May 6th Dining & Wine section, the New York Times published The Minimalist: Freeze That Thought by Mark Bittman. Having been a member of the CSA for two years, I can attest that there are some pickups where the quantity of one item is more than I can eat in a week. Freezing allows me to pull the use the extras when they are more appreciated.

Excerpt from the article:


Tomato sauce is best frozen in zippered bags with the air squeezed out. If you have ripe tomatoes, core, quarter, and throw them in a bag; as they thaw the skins will slip off, a bonus. (The frozen chunks separate easily so you can just break off a couple for soups, stews, salsas, sauces and so on.) You can also freeze unused portions of canned tomatoes, preferably in their juice.


Easier than making jam: Freeze berries or stone-fruit halves spread out on trays, then bag or put into containers, so they don’t all freeze together in a block. Or cook down a bit and store in their juice. Or purée and freeze.


If you find yourself with too much corn, greens, carrots, peas or snow peas, broccoli, cauliflower, string beans, put them up. Blanch them for a minute before spreading them on a tray, the same way you freeze fruit. Tomatoes (as noted above) and bell peppers are the exception; they freeze well raw.

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