VIDEO: 3 Hacks to Freeze Vegetables

July 11, 2018

Preserve your PA-veggie bounty and enjoy delicious, local vegetables all year long with these three easy tips!

Download video HERE.

Frozen Onions and Peppers

What You’ll Need:
  • 1 bell pepper
  • 1 onion
  • Non-stick baking sheet
  • 2 large zip-top freezer bags
How to Prepare:
  1. Wash and dry the pepper.
  2. Remove the stem and core from the pepper and chop to medium dice.
  3. Cut off the top and bottom of the onion, peel it and discard ends and skin.
  4. Chop onion to medium dice.
  5. Lay out the onion and pepper pieces evenly in one layer on a non-stick baking sheet.
  6. Freeze until solid (about 2 hours).
  7. Separate the frozen onion and pepper into labeled zip-top bags.
  8. Zip the bags closed, lay them flat on the baking sheet and re-freeze for several hours.
  9. Check the bags to see that all the pieces are frozen individually and the bags will lay flat on their own.
  10. Freeze for long-term use.
Expert Tips:
  1. Make chili in a snap, or start any Taco Tuesday with ease!
  2. Use as a base for stir-fry or soup.
  3. Stack the bags flat in the freezer to save room.

Frozen Corn Kernels

What You’ll Need:
  • Large pot
  • Corn on the cob (as much as you want to freeze)
  • Tongs
  • Large bowl of ice water
  • Large zip-top freezer bags
  • Chef’s knife
  • Large casserole dish
How to Prepare:
  1. Shuck the corn cobs and remove the silk.
  2. Blanch each corn cob in boiling water for 2 minutes and then cool in the bowl of ice water.
  3. Once cool to the touch, cut one end off the cob so it will stand flat and steady.
  4. Place the cob, flat-end side down and cut off the kernels, using a downward motion with the knife. The kernels will stay inside the raised edges of the casserole dish.
  5. Repeat with the remaining cobs.
  6. Place kernels in a labeled zip-top bag and freeze for later.
Expert Tips:
  1. Add to corn to chowders and crock-pot stews.
  2. Spike cornbread with extra sweetness and added texture.
  3. Combine with onions and peppers and sauté for a simple — and simply delicious — side dish.

Frozen Zucchini Shreds

What You’ll Need:
  • Cheese grater or food processor
  • Whole zucchini, stems and bottoms removed
  • Zip-top freezer bags
How to Prepare:
  1. Wash and dry the zucchini.
  2. Shred the zucchini by hand or with a food processor.
  3. Fill zip-top bags with the shredded zucchini and freeze for long-term use.
Expert Tips:
  1. Use for zucchini bread or in chocolate muffins.
  2. Add into stews, or make a puree for a creamy zucchini soup.

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Tomato update week #8: the tomatoes are setting lots of fruit & we had to up the soil nutrition to support the growth. We will put the 4th string in place this week since they’re getting so tall! 🍅 We hope to have juicy tomatoes in about a month!🤞
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Ramp Vinaigrette - Say what?  As a member of the allium family, ramps can be treated just like any other onion in the process of making a quick vinaigrette.  Remove root.  Peel outer layer at base - sometimes a little deteriorated.  Julienne in coins or mince the root end of the ramp.  Macerate in your favorite acid with salt and pepper.  Less acid is better than too much at this point as you can always adjust up.  Julienne or chop the tops and add with enough flavor neutral oil to make a balanced vinaigrette.  Add some chopped olives for some salt and fat.  Spoon over fish or chicken (any protein for that matter). Alternately use it to dress a salad or punch up anything that needs a boost! Walleye?  Hello. #ramps #walleye
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