Earthly Eating

Freezer Pleasers:

Freezing is often the best way to preserve the flavors and textures of delicate vegetables, and small batches can be blanched to stabilize nutrients and texture, cooled to preserve color, then packaged in 30 minutes or less. Running a freezer consumes energy, but reducing packaging is where the home food preserver comes out on top. For instance, pint-sized poly freezer bags or pouches require a quarter less energy to preduce than the freezer-prrof boxed used for many commercial frozen veggies.

To reduce energy consumption, keep your freezer in a cool basement or garage, and fill vacant spaces with plastic bottles or freezer bags filled with water. Should the power go off, the increases thermal mass from the extra ice will slow the thawing process. Store small items inside larger snap-top plastic boxes so they won’t get lost in the freezer.

Crop:

• Asparagus: Peak season is spring to early summer. Blanch in boiling water 1 minute, cool on ice and freeze.

• Berries: Peak season is spring to fall. Rinsewell, spin or pat dry and freeze without blanching. They may also be dried before storage, just store them in an airtight container if you dry them.

• Broccoli, or Cauliflower: Peak season is late spring. Blanch in boiling water 1 minute, cool on ice and freeze.

• Cantaloupe: Peak season is mid to late summer. Cut into bite-sized pieces or make balls. Freeze and use within 2 months.

• Chard: Peak season is summer to fall. Blanch to wilting poitn in the microwave, or in boiling water. Cool on ice, drain and freeze in small batches so you can add it to other dishes with ease.

• Edamame: Peak season is mid to late summer. Simmer pods in salted water for 5 minutes, and drain. When cool, remove beans and freeze. Can also be frozen whole.

• Eggplant: Peak season is late summer to fall. Grill or broil slices seasoned with herbs and salt. Freeze when cool.

• Peas: Peak season is early summer. Blanch in boiling water for 30 seconds, cool on ice then freeze.

• Peppers: Peak season. Grill or broil to remove skins before freezing, or leave skins on and blanch halved peppers in boiling water for 1 minutes, then freeze. May also be dried.

• Snap beans: Peak season is summer. Blanch in boiling water 30 seconds, cool on ice and freeze. May also be dried or canned.

• Spinach: Peak season is spring to fall. Blanch to wilting point in the microwave, or in boiling water. Cool on ice, drain and freeze. Stretch season by growing through winter with protection.

• Summer Squash: Peak season is summer. Grill or broil slices seasoned in herbs and salt. Freeze when cool. May also be dried.

• Sweet corn: Peak season is mid to late summer. Cut kernels from the cob to save freezer space. Heat just to boiling, cool and freeze.

**The final two new eps of Chuck will be airing on Thursday, January 24 on NBC, one episode at 8 pm and the other at 10 pm. And over at Watching Sitcoms, Toni Rankin has the latest on the characters on the show. Read more about them here.**
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Earthly Eating Recipe:

Walnut Crecents
Makes about 2 dozen ccookies

Heat over to 300 degrees. Cream butter in a large mixing bowl. Add sugar, vanilla and salt. Stir in nuts and flour until well blended. Chill dough one hour. Divide dough into four parts. Shape each section into a long roll. Cut roll in two inch pieces. Shape each into a crecent shape. Place crecents on ungreases cookie sheet and bake for 18 to 20 minutes. Cool on rack. Sprinkle with powdered sugar.

Happy Eating!