I have discovered the best way to not only avoid wasting fresh veggies, but get ready for the non-growing season: freezing!
After some research, I discovered the following as the best methods for freezing. For veggies (leafy greens are all I’ve frozen so far, due to the veggies that are currently in season), I wash them, chop them, then place them in a plastic bag with a zipper. I suck out the extra air with a straw, then seal the bag and label it with the name of the veggie as well as the date it was frozen. After about 1.5 months of doing this, I have a 3-week supply of collard greens, mustard greens, kale, and swiss chard for the summer, when I won’t be able to pick up veggies from the CSA.
As for herbs, I wash and chop them, then place them in freezer trays and add a little water. I’ve frozen cilantro, dill, and basil, and have already used some of the frozen basil by tossing the cubes into my pasta sauce. The basil tasted fresh and delicious!
On a similar note, I’ve also been freezing any leftovers (such as spaghetti bolognese) that I haven’t been feeding to the four homeless cats that have made our apartment complex home. It’s been nice to have these home-made meals on days I’m too busy to cook or when I’m all out of food for lunches.
All in all, I have discovered that the freezer is a great time- and money-saver, and look forward to the hot days of summer when I’ll be able to defrost and cook my organic winter vegetables 🙂
Farmer's Market Fresh 