Frozen vegetables..

13 years ago

I froze a fair amount of vegetables last summer. While I enjoyed the savings I realized at some point this winter that I stir-fry veggies most of the time - frozen veggies really really don't stir-fry well. Fantasizing about greenhouses. Anyway I would love other recommendations? Last year I froze green beans, wax beans, chard, kale and some combo green bags. I would change what I grow if I had an idea of how to use them. Thanks!

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Comments (6)

angelaid
13 years ago
Soups
Stews
Pot Pies
ruthanna_gw
13 years ago
Most frozen vegetables cook fine in the microwave. I put them in a microwaveable casserole without defrosting, add about 1/4" of water, cover and cook on high for 3 minutes. Then I stir them and continue cooking in 2 minute intervals until they're as done as I like.

You can add seasoning after draining them. I like to mix a little melted butter with some whole grain mustard and toss yellow beans in it.
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Nila, really, 2 little boxes in the laundry room - nothing compared to bags and bags covering the floor (est. 100lbs) picked green Sept 6. Fewer now, they're just spread out between the basement, kitchen, and laundry (I tend to use the top of the washer as extra counter space). I'm using my mini-greenhouses (2 of them, 4 shelves each) for ripening. Oh, and the market baskets are now stacked, I did have DH take them in from the garage (my "stand") the other night and put them on top of the chest freezer, I went down the next AM and sorted more ripe ones to put in each basket, took overripe ones out (those are the ones in laundry room now) and then stacked them (neat handles flip in so basket rests on them not stuff below) by the stairs. So I'm all ready to go tomorrow once I take the row cover off the tomatoes and peppers, label all the jars of apple butter and jam I've made in the past week, print more business cards, and load the truck tomorrow. Oh, DH and DD did gather some hickory nuts but not many and most are husked so they don't take up much room. They're in the basement by the dehumidifer too. We often get frosts by mid-late Sept. The one forecast for the 6th was early and it was a false alarm. So was last night - we'll see about tonight. But I usually count on one by the end of the month, though we may have a week or 2 of Indian summer in Oct. The past 2 years we've had snow in Oct - in 2011 the snowstorm right before Halloween knocked out power all over the state (leaves still on the trees) and they canceled trick or treat in many towns b/c it wasn't safe.
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Lars
13 years ago
If you are stir frying them with rice, you should defrost them in the microwave first, and then add them to the rice only at the last couple of minutes, or when you are finished stir-frying and just mix them in with the rice and cover.

Have you tried dehydrating your vegetables? I have found that they retain more flavor and texture that way, but then I only use them in soups. I don't have a dehydrator - I just buy the dehydrated vegetables because they are easier to store, and then I always have them. I use wakame and mushroom the most. Unless you are at the beach, you would not be able to grow your own wakame, however.

Lars
Jasdip
13 years ago
The only thing I do with frozen veggies is microwave them.
No water.....the frozen crystals is enough to cook them.

Soups and stews would be good also.
Rusty
13 years ago
Like Jasdip, I microwave frozen (store-bought) vegetables.
No water is necessary,
But I do put a pat of butter on most of them.
If using dried herbs for seasoning,
I add them at the beginning of the cooking.
In fact, any seasoning I feel like using at any given meal
Is put in at the beginning of the cooking.

Frozen broccoli, cauliflower and Brussels sprouts
Are pretty good oven roasted, too.
Not as good as fresh, of course.
But quite good when fresh aren't available.
I've not roasted any other frozen vegetables,
But I would think most of them would work.

Rusty

Rusty
teresa_nc7
13 years ago
frozen onions and peppers for: omelets, quesadillas, frittatas and to add to meatballs, meatloaf, soups, stews

frozen spinach for: quiche, omelets, crepes, baked dip

frozen pureed winter squash for: pasta dishes, soups, breads, gratins, risotto

frozen tomatoes for: marinara and tomato sauce, tomato soup, salsa, tomato pie

frozen corn for: corn pudding, soup, lima beans and corn, green beans and corn, corn muffins, corn fritters

I do not think yellow summer squash or zucchini freezes well. It becomes too watery, IMO. I'd make pickles or relish if you have a glut of summer squash.

Frozen vegetables..

Comments (6)

angelaid

ruthanna_gw

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