Monday, September 20, 2010

Freezing Veggies

I've probably posted something similar - but it's such a basic that not a lot of people research. I hate to waste food. I've tried to only buy 2 or 3 veggies per week so that they get eaten and don't go bad. BUT, there are always those weeks...

I have a great menu planned for this week - but my husband just told me that he is leaving today to go out of town and won't be back until Friday. That makes a big difference as far as consumption goes.

I usually buy my veggies in bulk (from Costco) and since he won't be here this week - I froze the veggies that won't get eaten this week.

Today, I seperated portions of asparagus and broccoli that will get eaten by me and the kiddos this week - and froze the rest. These instructions go for both:
Bring a large pot of water to a boil. Add in veggies (broccoli or asparagus in this case). Par boil them for 3-5 minutes (they will be bright green). Drain the veggie and "shock" them in a bowl of cold water (I put ice cubes in mine to speed the process and lock in that great color). Let the veggie's sit in the cold water for a few minutes. Drain again and put in a freezer safe container or Ziplock bag.
To thaw: set them out on the counter a few hours before you need to use them OR put them in a sink of cold water to thaw them out quicker.

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