CSA #5: We’re Rolling in Veg, and Freezing Blueberries

L to R: tomatoes, lettuce, pickling cucumbers, scallions, swiss chard, parsley, chives, radishes, slicing cucumbers, chile peppers, summer yellow squash, basil, zucchini, rosemary.

Well, we’re not literally rolling in veg, but we could be. Summer is in full swing, and the fruits and vegetables are becoming abundant. The refrigerator drawers are reaching critical mass, which means it’s time to start deciding what to freeze, pickle, can, etc. It can be a little overwhelming, but if I keep calm and carry on, soon the basement will be stocked with jars of pickles, dilly beans, jams, and fruits for winter enjoyment. The freezer is already well on its way, with strawberries, rhubarb, blueberries, kale, beets/greens, and locally raised pork and chickens, all waiting for their chance to shine in my kitchen.

I have finally revamped the “Eating Seasonally 101” tab up in the Menu at the top of the page. It’s much easier to read and digest, and put to use. Be sure to check out the other selections up there from time to time; I add little things now and then, and am keeping the Recipe Index updated.

I wrap it up this time with a pictorial on freezing blueberries. So easy, and so worth doing. See you on down the Road.

Rinse and dry on clean dishtowel.
Place on waxed paper-lined cookie sheet.
Place in freezer. Keep level. Leave till frozen solid.
Pack in zipper freezer bags, labeled with date. Place in freezer.
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6 comments

  1. We picked blueberries on Saturday and they were amazing! Nothing better than fresh blueberries made into a blueberry crisp. Yum.

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    • We will eat blueberries at a ridiculous pace for the next month or so. Sometimes we just throw them in a bowl with whipped cream. Sometimes we just throw them in a bowl. Sometimes we don’t bother with the bowl.

      Like

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