Time to stock up

Cinzia Cuneo September 5, 2013 Eat Local, Recipes, Vegetables

All summer, but especially in August and September, I go to the market thinking about what I can stock up for winter. If I’m buying bell peppers, for example, I might buy the right amount for the aforementioned meal and more to freeze.

For those who enjoy farm-fresh food but don’t like the hassle of canning, freezing is a great option. It’s simple and quick, and can be done in small batches. Not a lot of freezer space? Then choose just a few produce to take with you into the winter.

Here are my best picks:

Berries: Couldn’t be easier – just spread them out on a tray in the freezer. Once frozen, you can put them into a freezer bag. Great for smoothies and muffins.

Cherries, plums, apricots: I fill up my freezer with a variety of compotes (such as Cooked Cherries)

Bell peppers: Roast them, cooled down rapidly, then freeze in small portions. I use them in quiches, soups and on pizza.

Eggplant: Roasted eggplant freezes well, in slices or whole. I make baba ghanoush in the winter, as the texture breaks down a bit.

Tomatoes: I make huge batches of my Fresh Tomato Base, store them in small containers and use in any recipe where canned or diced tomatoes are required.

Winter squash: Halve, roast, scoop out of shell, and freeze. You can make squash soups all winter long.

So, while making your summer meals, with a little extra work, you can set yourself up for beautiful winter meals.

I know that many of you are food preserver specialists. What are your favorite things to get at the farmers market and stock up?

Author

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!