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Frozen vegetables..

11 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
11 years ago
Soups
Stews
Pot Pies
ruthanna_gw
11 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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On my end, I might just take another trip out to the Home Depot and buy a new bunch. I'd hate to spend a season on plants that might be stunted from early frost damage. Especially considering how cheap new plants can be aquired for. Now that being said, don't listen to me. Hopefully some expert growers will chime in and tell you that they'll come back. Fact is, tomatos grow like weeds in most places. One last note, and you may know this already. It you're in that situation again, cover those young plants up. You can use a bucket, hay, a cloth or whatever... Good luck on your garden, I'm sure it's gonna be great!
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Lots of reasons but the top 5 probably are: 5) Boxes are more easily damaged/crushed and result in more waste for the stores 4) Bags protect from air penetration better than the boxes, even though most of the boxes are plastic coated, which of course affects their ability to break down. 3) Bags stack better in the freezers 2) Bags will usually take less space in the freezer so it's more cost effective to keep the product. and the #1 reason: 1) Bags are cheaper! I seldom buy frozen. I like canned better and they keep better too. But I never tried the rinsing. Good idea. Have to give that a try. I like being able to take the portion I want but generally with a can it's two servings or a full can goes into a dish. I'm surprised they haven't started using bags for milk and other liquids around here, but I'm glad they haven't.
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Lars
11 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
11 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
11 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
11 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.

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