In The Essential Vegetarian Guide, Shaw recommends freezing and preserving fruits and veggies so that eating wonderful and healthy summer produce continues through the cold winter months.
After a shopping spree at our local produce junction, I decided to take Shaw's advice and learn how to preserve my fruits and veggies for quick access in healthy recipes all year long.
So far, I have frozen corn and sweet potatoes using this extremely helpful website. The instructions are simple to follow and encouraging. I have a ton of mushrooms that I'm so excited to use in this slow cooker vegan recipe I found for cream of mushroom soup! Now, I have to get over my fear of canning. I don't have a canner, and I might just ask for one for Christmas to make the starting process a bit easier.
Now, I am off to freeze some bell peppers! :-)
With the pound of blueberries and 6 grapefruits, I decided to experiment with making sorbet with a simple recipe from allrecipes.com. Juice the grapefruit and then blend with blueberries and 1 c. sugar. Freeze the mixture for 3 hours or until solid, stir to smooth out ice crystals, freeze again for another 3 hours or more. I'll have pictures tomorrow!
To learning new things,
Cheers,
Katy
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