Here we are at the last few days of summer.
At the local Farmers Market the changing season is showing up as a change in fresh produce. You may have noticed more apples, fresh corn, broccoli, cauliflower, and some root vegetables too. Soon squash will be there for your fall recipes.
If youâ€™re a canner, you already have been busy in the kitchen preserving these veggies. If youâ€™re a freezer person you’re getting things done too.
For those of you who want to freeze and need a little information here are some quick tips:
For broccoli and cauliflower: cut into florets, ‘blanch’ in boiling water for 30 seconds, and plunge into icy water to stop the cooking process. Drain very well, and freeze on a parchment lined cookie sheet in a single layer. When frozen (about 30 min) place in freezer containers, freezer zip top bags or vacuum seal bags. This same process can be used for corn (off the cob) carrot sliced or cubed, parsnips and green beans.