Rainbow Meadows Farms, from whom I normally purchase
chicken, has started a vegetable CSA. Their generosity is unparalleled, and for
$15 a week I receive more veggies (amount and variety) grown in organic
conditions than I coul d have ever dreamed. In fact, the squash has taken over
my refrigerator!
Here is Sandra's method for freezing overpopulated squash.
1. Cut the ends off and slice the way you like it.
2. Put in a strainer and dunk strainer in boiling water for 1
minute. Not 2 minutes, but 1 minute.
3. Take out of water, run under cold
water to cool.
4. Put in bags, fill bags with water and freeze.
Sandra says that squash stored this way will last 3 years and come out as fresh
as the day you store it.
Enjoy!
I am off to boil now…
Comments