Foodie

[dancerjodi]

Brian and I have a ton of veggies from our farm share, and I'm hoping to put some of them to use tonight and then freeze them, so that they aren't wasted:
I'm going to make some pesto with the basil (and freeze).
I'm going to make some salsa with the tomatoes (and freeze).

We still haven't even used up the herbs we dried last year, and we have a ton to cull this year (basil, apple mint and hot oregano). The drying process took so long before, I think I'm going to try freezing (unless we're able to get a box fan and try the Alton Brown method rather than hanging) :)

We also have a ton of garlic and onions. Do you think mincing the garlic and throwing into the jar in our fridge (we bought in the supermarket) will work? Or will they go bad? We have 5-6 bunches of garlic and I'd hate for them to go to waste. I'm thinking I'll fry up the onions with the bit of cabbage I have for some kind of stir fry at some point.

We have some turnips too . . . what the hell to do with those? I've only had them mashed which I like, but Brian's not nuts about.

Though I like getting fresh veggies from the farm share, I don't like the pressure of having to use X thing that we get. Next year we won't be doing the farm share, but we'll make more of an effort to get out to farm stands (or Russo's, at the very least).

Comments

[roaming.livejournal.com]

Tember probably told you this, but in case not: a really great thing to bother getting if you're putting up loads of food is a VACUUM sealer. She talked me into getting one last year. Okay, I haven't used it, because I'm lazy and we eat out too much. (Which is why either of us outweigh BOTH of you put together.) I lent it to a friend with two kids and a busy schedule, and she adores it. It prevents freezer burn, and very much extends the life of the food.