Freeze The Last Vegetables For The Cold Months Ahead

It’s that time of year. The growing season is winding down, but there is still quite an abundance of local fruits and vegetables at all but the northernmost farmers' markets and coops (even here in NYC after Hurricane Irene did so much damage). I'm still eating like it’s summer (well the end of summer) and hoping that it will never end. But there is a way to extend the bounty, even into the cold and snow that will be here before we know it. Preserve, preserve, preserve!

I know that preserving can be intimidating, so I'm going to show you how easy it can be done. How can it be easy you ask? I'm not talking about canning (which Leslie really did do and swears canning is easy, if a little time-consuming) – I'm talking about an often overlooked but solidly tested form of preserving, freezing! Anyone can do this, all you need to do is boil some water for blanching and open your freezer door. I went to my local coop and bought all the local and organic produce that I could carry. Right now it is cheap and at the height of its flavor. I got eggplants, carrots, peppers, corn, yellow zucchini, green striped zucchini and 5 pounds of tomatoes. The tomatoes, which are a beautiful red and summer sweet, were only $1/pound! Not only will I get to enjoy actual vine ripened  tomatoes in December, but I paid a very low price and will actually save money.

The whole process took me a couple of hours. Schedule an evening or afternoon and just settle in. I find it meditative to peel, chop and get these amazing vegetables ready for freezing. Taking the time now will provide you with great benefits later – easy dinners, saved money, healthy foods at your fingertips and delicious flavors!

General “Recipe”:

Prepare the veggies for freezing by washing, peeling (if you want to), cutting into the size that you want. Blanch each batch of vegetables and then cold dunk them in a big bowl of ice (lots of ice!) to stop the cooking process. Drain the extra water from them and freeze.

Blanching Times:

Eggplant, 4 minutes
Summer Squash, 3 minutes
Corn, 4-6 minutes
Peppers, 2-3 minutes
Carrots, 2-5 minutes 
Tomatoes, 1 minute – just to remove skins!

Suggestions:

  • Find detailed instructions for all kinds of freezing and other preserving on the Pick Your Own website. They even have pictures to follow!
  • Freeze the vegetables in one layer on trays so that they don’t stick together. After they are frozen put them into freezer bags. You can also put pieces of wax paper between the vegetables to keep pieces from sticking (for example if you want to keep your eggplant rounds separate).
  • Pack a variety of veggies (broccoli, cauliflower, carrots, peppers – for example) into one bag for an easy meal. Portion them for single or family size servings.
  • Use a straw to suck out the last bit of air in the zip-lock bag if you don’t have a vacuum sealer. It works great!
  • I needed way more ice than I had on hand and ended up going to the gas station by my house at 10pm so that I could finish this process. Ice is important!

Money Spent:

Striped Zucchini, 5.53
Yellow Zucchini, 4.00
Red Peppers, 2.33
Frying Peppers, 1.51
Chantenay Carrots, 2.72
Eggplant, 3.47
Corn (IPM), 2.08
Tomatoes, 4.71

Total 26.35

My freezer is full and I'm going to do what I can to keep my hands off of it until at least December. If I do, I'm guessing I will get about 10 meals out of this batch. Just add some pasta, brown rice or quinoa and protein – in my case beans, tofu or tempeh, but you could add some sustainable meat and these frozen veggies will go a long way!

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