Comments on: Stocking Up Starts Now!

By: Heidi

Heidi — Wed, 24 Jun 2009 18:18:28 +0000

Any secrets to freezing rhubarb? Also, Jean Nick — can you share the rhubarb ginger leather??

By: cw

cw — Mon, 22 Jun 2009 21:19:25 +0000

did some sliced peaches which are plentiful from road side stands here in the south from local orchards, apples too though I chop them fine to freeze. Even grapes that we don’t dry into raisins we put in the freezer to make drinks out of- or pop in your mouth frozen. Blueberries too.

By: Amanda

Amanda — Fri, 19 Jun 2009 13:55:13 +0000

We’re getting ready to freeze our rhubarb this weekend. And we also missed the opportunity to freeze some pesto last year, too. Big regrets! I won’t make the same mistake twice.

By: Maria (farm country kitchen)

Maria (farm country kitchen) — Thu, 18 Jun 2009 01:44:44 +0000

Strawberries in the freezer can last 6 months to a year — but I doubt they will last that long just because we like to eat them.

I froze cherry tomatoes and regular tomatoes whole last year and threw them into soups all winter long…it was really good! No cooking before hand, just wash and freeze!

By: Christine

Christine — Wed, 17 Jun 2009 22:35:47 +0000

Those berries are beautiful! I love berries with fresh, organic raw cream from the farm. Can you freeze cherry tomatoes?

By: Sophie

Sophie — Wed, 17 Jun 2009 17:54:07 +0000

So how long can you keep strawberies frozen in the feezer?

By: Jean Nick

Jean Nick — Wed, 17 Jun 2009 14:57:40 +0000

Yum!
Preserving even a few extra servings all spring, summer, and fall adds up to a huge pile of “free” good eats during the cold months. If you don’t have a freezer or prefer to use less energy to keep your bounty until you are ready to eat it, consider drying some. I don’t have a food dryer, but my old fashioned propane oven has a pilot light and I take advantage of that very gentle heat and almost always have a tray or two (I have a pair of perforated pizza pans that work well) of whatever is ripe and bountiful in my garden at the time. So far this year I’ve made some batches of rhubarb-ginger leather (made with local raw honey as the only sweetener) that taste so much like really good tangy candy I’ve had to hide them from my son or they would already be gone. One of last summer’s favorite discoveries was dried cherry tomatoes (cut in half and put cut side up so they don’t stick). Soaked in a little hot water these little gems were fantastic on salads all winter long and the ‘sun gold’ (super-sweet yellow ones) were out of this world in the the gray days of January.