... stay out of the kitchen! It was a hot day in Pittsboro, with temperatures reaching the 90 degree mark. All I can say is, thank goodness for air conditioning! I was quite comfortable as I spent most of the day in the kitchen roasting, blanching, baking, freezing, and dehydrating fruits and veggies harvested right out of my back yard.
I began my kitchen adventure by roasting two trays of beets and a large pan of zucchini chunks. I packed the roasted zucchini directly into plastic freezer bags and put them into the freezer. It helps to have all the juiciness frozen solid before vacuum-sealing the package. This zucchini will be delicious later on in ratatouille or a in a lush pasta sauce. I peeled the beets, quartered them, and froze them in a single layer on a baking sheet. Then I loaded them into the freezer bags. This is my first attempt at freezing beets. I plan to reheat and eat them simply seasoned with butter, salt, and pepper OR in a sweet and sour "Harvard beet" sauce. After everything was bagged up and frozen, I vacuum-sealed the packages and loaded them into the freezer.
I'm making a small contribution to the sustenance of Abi and Andrew as they prepare to set out on a 2,000 mile trek along the Pacific Crest Trail this summer. Self-proclaimed "The A Team", they will need nutritious, light-weight meals. They've been running the dehydrator day and night. But time is short and they need more meals. Today I cooked up two menu selections ... a lush spaguetti sauce with ground beef ... and vegetables with a flavorful green curry sauce.
Two loaves of zucchini bread.
Baking a raspberry-peach cobbler
Finished blanching the beet greens.
Pot of soup stock.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment