I hear lots of great comments at CSA pickup about how much food you are getting every week. Some people say they can barely get through one weeks share before they get the next.

It’s a great problem to have! But, I do understand sometimes it is overwhelming. In fact this morning my refrigerator was looking full to bursting so I took a few minutes to take the time to steam and freeze some beans and cauliflower and cut up a melon.

Freezing food doesn’t have to be a big production.  I probably had two pounds of beans and a head of cauliflower and half a melon. I steamed the vegetables and ran cool water over them and drained them really well in a colander and portioned them into zip-lock bags. I usually salt them a little after I cool them down and sometimes I add a little olive oil or butter to the back so when I warm them up I don’t have to season them. I think salting them really helps the flavor.

Make sure you label the bags. These are sandwich zip-locks, enough for two servings. In the winter I grab these when I am making soup, or to round out a meal when I need a little something else.

I freeze cantaloupe for smoothies.

I keep all my odds-and-ends vegetables in one area in the freezer so I remember to use them up and they don’t get lost.

Most vegetables need to be blanched before freezing. The exceptions that I can think of off the top of my head are onions and peppers. I LOVE having peppers and onions in the freezer in the winter. I grab a handful to add to eggs, or to saute for a sauce. Fruit can be frozen raw or cooked.

Here is lots of information you can trust for freezing food for the best results of safety and best taste.

I am always so happy to have a little bit of the Farm in my freezer during those long winter months when I am longing for some kale or beans or chard.

Put some of your bounty in the freezer, I know you will be glad you did.

Have a great week.

Mo