If you've been following this blog through the winter, you know I'm a big fan of freezing food when it's in season so you can use it later. It's quicker and easier than canning and for many foods you get better quality.
Most of my freezing activity will come later in the season as the abundant harvests of tomatoes, peppers, herbs, etc. arrive, but I'm planning to get a small start this weekend with a little extra asparagus. I'll blanch it, then store it in sandwich- or quart-sized freezer bags with all the air squeezed out--just enough in each bag to add to a stir fry or frittata later in the year.
For a collection of tips on using your freezer, see this article by Mark Bittman (of How to Cook Everything fame) in the New York Times (registration required but free).
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