Preserving Local Flavors: Freezing
By Brenda Derrick, University of Illinois – Extension Adam/Brown Unit
Are you having trouble eating all of that summer squash, green beans, and sweet corn? Would you like to be able to enjoy the wonderful flavors of the season all year round? If so, then try freezing your favorite summer vegetables.
Vegetables that are properly blanched, frozen quickly, and stored correctly have a nutrient value equal or greater than any other food preservation method.
Blanching
Enzymes present in vegetables can cause undesirable changes in the food while frozen. To stop the enzymatic action that will affect changes in color, flavor and texture, vegetables are blanched prior to freezing. Hot water blanching is the most common type of blanching. Vegetables are immersed in hot water for a specified period of time, and then quickly immersed in cold water. The amount of blanching time varies with the type and size of vegetable. For more specific information on blanching and a listing of blanching times, go to the National Center for Home Food Preservation at http://www.uga.edu/nchfp/how/freeze/blanching.html.
Frozen Quickly
Stored Correctly
Freezing food does not kill microorganisms, but it temporarily stops their growth. To ensure the quality of your produce and to minimize spoilage proper storage techniques and equipment need to be used. These include storage containers, a working freezer, adequate freezer space, and monitoring of freezer temperatures. Check out http://www.uga.edu/nchfp/how/gen_freeze.html for information and tips on all of these storage topics and more. Thanks, Brenda!!
Reducing Waste
Here’s a good suggestion: fix it instead of pitch it! I love to cook and use my Chicago Cutlery knives often. Even using the honing stick before every use, my blades still get dull. I used to have someone who could sharpen my blade. Last year, CSA member Jennifer said she found someone in town who sharpens knives
: Boyer’s Boots on 36th. They not only repairs boots and shoes, they also sharpen knives!
I usually buy good shoes. They are more expensive, but I have had them for more than 10 years. They are broken in, comfortable. When I get a hole in the bottom, even though it makes me look like a hard worker, I get them repaired instead of pitching them. They also shine shoes so they look just like new and are mostly worn in.
We have a local business where we can get our shoes repaired and knives sharpened instead of throwing them away.
Another Basket?
If anyone would like to purchase an extra share of vegetables on the last Wednesday of July (July 28th), I have one available. They can e-mail:catherine.m.tracy@gmail.com to arrange and confirm. Thanks, Catherine Tracy.
–Farmer Kate
Storage Tips:
Tomatoes
· Handle gently to avoid bruising.
· If tomatoes need to ripen, place them in a loosely closed paper bag at room temperature. Check daily.
· If a tomato develops any mold, throw it away.
· When tomatoes are ripe, they can be served immediately, or stored in the refrigerator. Ripe tomatoes will usually keep 2-3 days under refrigeration. For best flavor, bring tomatoes to room temperature before serving.
Tomatoes are …
· a good source of vitamins A & C
Special thanks to the University of Illinois Extension office for this information
Garden Notes:
Feiner Gardens: Oh is it HOT, HOT, HOT! Some of my plants like it better than others, but me, I’m a cold house flower… Anyway, I got the plastic in for the greenhouse and hope to get it put up in the next few weeks. This means, well I’m not sure yet what it means, but there are lots of possibilities. I’m up for some suggestions!
Terripin Farms: Looks like the tomatoes and corn are in. This week’s basket includes them BOTH, some hot peppers and no summer squash! Yay!!
Grassy Hill Farm: We have the turkey orders. I sent an e-mail to those who ordered turkeys. If you didn’t get an e-mail confirming your order, please contact me. If someone wants one, please have them contact us, the Hochstetlers may have extra turkeys.
If you have any suggestions, questions, please let us know:
Great River CSA
6426 Church Hills Rd
Quincy, IL 62305-0450
(217) 440-7608
Farmer Kate
(217) 440-4678
Jess Dyer or Brad Whiston
Mashed-Potato Cakes with Onions and Kale
Yield: 4 servings (serving size: 2 patties)
12 cups water
1 bunch kale, trimmed (about 4 ounces)
2 2/3 cups (1-inch) cubed Yukon gold or red potato (about 1 pound)
3/4 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon butter or stick margarine
3 cups diced onion
2 tablespoons chopped fresh sage
1/4 cup sliced green onions
1/4 teaspoon freshly ground black pepper
Cooking spray
Sage sprigs (optional)
Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
Preheat oven to 400°.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes.
Preheat broiler.
Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.
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