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Constructive criticism

September 18, 2010

So far, my favorite ‘criticism’ about how the CSA is going this season is, “STOP giving us so much stuff! We can’t get through it all!”. I can’t for the life of me figure out this logic, but if you REALLY can’t get through your CSA box each week, here are some ideas:

  • Most all of your veggies freeze well and can be enjoyed just as nutrient-rich and fresh-tasting all winter long. Some can be popped right in a freezer bag, like green beans, basil, parsley (or any of the herbs). 
  • Some need a little more prep work. Shred your zucchini with a box grater or food processer before freezing it in serving-size batches… then you can plop the whole thing in stews, baking recipes, sauces, etc…  Blanche your greens in some boiling water until they just begin to wilt. Rinse with cold water and pack in freezer bags. I like to cheat with tomatoes, and blend them up with skins on until they’re well pureed, then freeze in mason jars, or cook and can them in a  hot water bath.
  • Corn takes a bit more work because you have to cut it off the cob before freezing. Cat has a technique called “HEEBING”, that she may share with us.
  • Fruit can mostly freeze as is, or boiled down into sauces and frozen.
  • Peppers can be roasted, skinned and packed in oil, and can last in your fridge for a month or so that way. Add some roasted and peeled garlic, and you’ll have such a flavor explosion, you won’t know what hit you.
  • Canning is fun, and a lot easier than you’d probably think. Just find a good recipe and follow it as religiously as you can. And call me for advice. I love that kind of thing.
  • And for those of you getting goat cheese and not able to get through it before the next dose comes (although I highly doubt that is possible)… it also freezes well.

But most importantly, if you really can’t get through your box, then SHARE with friends, family, neighbors… make a giant frittata, throw everything in your box in it, and invite us over for dinner.

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2 Comments leave one →
  1. Cat permalink
    September 18, 2010 4:00 am

    Nadine…will you teach me to can?

    Heebner corn! (recipe most thanksfully from Scot’s mama Rebecca)

    Buy freshest possible corn – – lotsa! And process ASAP!! All those sweet sugars start turning to boring starch as soon as it’s picked!

    Boil a huge pot of water while shucking the corn

    Blanche/ice the corn in batches –

    Bring the water to a rolling boil, plink the corn in the water, cover the pot, and begin timing immediately. Small ears (between 1-1/4 and 1-1/2 inches in diameter) should be blanched for 8 minutes and cooled in ice water for 16 minutes. Medium to large ears should be blanched for 11 minutes and cooled in ice water for 22 minutes. If you don’t blanch the corn long enough, you are likely to have off-flavors when you get around to eating it.

    You can use the same blanching water two or three times. Replace water that has boiled off, and change the water if it becomes cloudy.

    After blanching/icing – go outside for this part – it’s MESSY (she’s not kidding folks) – get a huge bowl, sit with it between your knees, and scrape the tops off of the kernels, then use the back side of the knife (or the back of a butter knife if your sharp knife isn’t strong enough) to scraaaaape all of the ‘butter’ out of the kernels into the bowl. Freeze this golden mass in Ziploc bags (no air) until Thanksgiving (or another time that you are craving the taste of summer).

    Thaw gently, add cream, copious amounts of butter, salt, slather all over your body and bliss out.

    Not to detract from the glory of Heebner corn…cuz you can just blanch it, cut (not scrape) it off the cob, and freeze away.

  2. nadinelew permalink*
    September 18, 2010 4:54 am

    thanks cat. and yes. i’ll teach you to can. anything you like.

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