Tag: From the Garden

People who grow gardens each year hope that the garden will supply enough fruits and vegetables to be able to save some for the winter months. Some people choose to can their surplus while others freeze. Have you considered ways to dry/dehydrate fruits and vegetables as an alternative to canning or freezing?

You can dry food in a number of ways:

• Sun Drying
• Solar Drying
• Oven Drying
• Dehydrator Drying

To effectively dry food it is necessary to have the right combination of low humidity, air current and warm temperatures.

Sun drying is probably one of the oldest ways to preserve food but it depends on the temperature, weather and relative humidity. If you plan to use this method to dry vegetables, it is imperative to do so when there will be 3-5 days of warm temperatures and sunshine. While this is method is free, it takes so much longer.

Solar drying is similar to sun drying but it is also different. Solar drying is accomplished by creating a box with a glass lid, solar oven or placing the vegetables in the car window. You’ll have better luck if you have a long stretch of sunny days, but you must leave the windows open to allow for air circulation. This method is quicker than sun drying, but there is still a better way.

Oven drying is an option you may only want to consider for small-scale drying of 4 to 6 pounds of vegetables at a time. However, this method is not free as the oven will have to remain on the entire time the vegetables are drying. This method will take longer than a dehydrator and you have to rotate the trays to ensure even drying. You also may have difficulty maintaining the necessary 140 degrees in your oven or won’t have the proper air circulation.

Dehydrator drying is probably the best way to dry fruits and vegetables. Most dehydrators allow you to expand the number of trays; they are sturdy, safe and much quicker than any other method. They provide a constant heat source, you can set the temperature, and the fan allows for even air circulation.

If you’re considering drying or dehydrating the bounty from your garden, consider the four different ways. Some of the methods are free but they will require a good amount of time. Other methods will cost money but they are much more effective and the results are predictable. The choice of which method you use is entirely up to you.

If you have planted a garden in the past, you know tomatoes are often prolific. Before you know it, you have an over abundance of tomatoes. You don’t want to can them. Freezing isn’t such a good idea. And you can only eat so much spaghetti. If you’re looking for unique ways to use extra tomatoes look no further.

1. Slice them up – Use slices for hamburgers and sandwiches. In the South, people have tomato slices as a side dish. If you’ve never tried that, now would be a perfect time.
2. Make salsa – There are so many different salsa recipes available in cookbooks, magazines and on the internet. Try different recipes with your extra tomatoes. If you’re tired of store-bought salsa, can some for the colder months. An unusual salsa recipe you can enjoy with fresh from the garden tomatoes also has mangos, onion, jalapenos and avocado.
3. Eat them while they’re green – Many Southerners love fried green tomatoes, some people from other areas of the country do, too. Slice the tomatoes, bread them and then fry them up for a tasty treat.
4. Stuff them – Slice the top of the tomato off, scoop out the seeds and fill with your favorite egg, tuna or chicken salad. Not only will this be a great way to avoid having to wash an extra dish, it will look wonderful and you can eat it when you’re finished with the salad.
5. Make tomato soup – Canned soup from the store might be good in a pinch but homemade tomato soup is super! Use your family’s favorite tomato soup recipe and can it for the winter months.
6. Break out the dehydrator – Tomatoes are easy to dehydrate. Cut off any bruises, slice them up, put them on the dehydrator rack and turn it on. Before long you’ll have dried tomatoes which can be used in various recipes throughout the year.
7. Add them to salads – Cut the tomatoes into cubes along with onions and cucumbers. Add a nice vinaigrette dressing and you’ll have a different salad. Of course, you can also cut them up and add them to typical tossed salad, as well.
8. Make homemade ketchup – Ripe tomatoes, garlic, cider vinegar, brown sugar, cinnamon and cloves make awesome ketchup your family will love.
9. Shish kabob them – The next time you get a nice cut of meat that is the perfect size for a shish kabob, skewer the meat along with tomatoes, red onion and mushrooms. Brush them with olive oil and grill them.

The above are a few of the many unique ways to use extra tomatoes from your garden. If all else fails and you still have too many after trying these ways, give them away to friends, family, local food banks or nursing homes. They’re sure to be appreciated.

Storing the Harvest: Ways You Can Preserve Your Fruits and Veggies

It’s that time of year again. You have a bumper crop of certain fruits and vegetables in your garden, someone has shared their bumper crop or you’ve made a trip to the local farmer’s market or fruit stand. The question becomes what do you do with all of it? Here are some ideas for storing the harvest. Consider these ways you can preserve your fruits and veggies for use later in the year.

Dehydrating

This is probably one of the first methods to store food for future use. Consider Indians who used fruits, nuts and meat to create pemmican, a dried bar that provided much needed nutrients in the winter when hunting was scarce. You’ve probably also seen beef jerky. You can dehydrate fruits and vegetables from your garden that can be added to soup in the colder months.

Dehydrating can be done outdoors in the sun, in a solar oven, your conventional oven or a dehydrator. Each method has its own benefits so you will want to consider which one is best for you and your situation.

Canning

Canning is almost as old as dehydrating. Nearly everything can be canned if done properly. Canning of most vegetables will require the use of a pressure cooker. If you haven’t ever canned vegetables, you may want to get help from someone who has the experience to make sure you have canning success.

Canning fruit is much easier. They do require a water bath but it doesn’t have to be done in a pressure cooker. Technically, tomatoes are a fruit, so water bath canning is the best method if you want to can whole tomatoes for soups or chili, crushed tomatoes, spaghetti sauce or salsa. You might be surprised how much money you can save by using home canned sauces.

Pickling

If you have more cucumbers than you’ll be able to eat, consider making homemade pickles. There is nothing quite like them. You will also need onions, sea salt and vinegar. Most people think of cucumbers when they hear “pickle” but the fact is you can pickle many different types of fruits and vegetables in a similar manner. Peppers, apples, pears and relishes are also prepared in much the same way.

Freezing

There is a lot to be said about filling your freezer with produce from your garden. It is great to be able to open the doors to the freezer and seeing corn on the cob, carrots, broccoli and other foods. It isn’t advisable to try to freeze fresh lettuce or potatoes; you probably wouldn’t want to eat them. Freezing is one of the easiest ways to store the harvest but remember that you may lose the food in your freezer if the power goes out.

Root cellar

It used to be common for families to have a root cellar to store their fruits and vegetables. This isn’t quite as usual these days, but the concept still has merit. Check with your local extension agency or land surveyor to see if it would be possible to create a root cellar on your property.

You planted several cucumber plants so you could enjoy them in salads and possibly make a few cans of pickles. But you have more cucumbers than you think you’ll need. What do you do about it? How do you go about making use of excess cucumbers if you don’t want to pickle them all?

1. Salsa made with cucumbers, tomatoes, hot peppers and corn is really good over Mexican dishes. You can find a variety of recipes for salsas using cucumbers in cookbooks, on the internet and in food magazines.
2. Make a sauce using shredded cucumbers. Add the shredded cucumbers to unflavored yogurt and spices. This is a great sauce for wraps and traditional sandwiches.
3. Try cucumber juice. Cucumber juice isn’t your normal, everyday type of beverage, but it could be a great change of pace. You can drink it over ice or add it with other beverages. The next time you prepare smoothies, pour in a little cucumber juice to add extra vitamins.
4. Add diced cucumbers to stir fry. They remain somewhat crispy when warmed but also are smooth within your mouth.
5. How about using cucumbers in soup? Puree the cucumbers to make gazpacho. You can add other vegetables – diced tomatoes, fresh corn or anything else you have on-hand – to change the taste of the soup. Look in cookbooks or on the internet to find other gazpacho recipes using cucumbers.
6. Rediscover cucumber sandwiches. In the past women used to serve cucumber sandwiches for baby showers, bridal showers or afternoon tea. These sandwiches are made with cream cheese, sour cream, chives and cucumber slices on bread. Some women would cut off the crust and slice them in quarters.
7. Create a type of raw pickle. Peel and thinly slice the cucumbers. Do the same with a small onion. Add 1/4 cup vinegar, 1/4 cup water, 2 teaspoons sugar, dash of salt and pepper. Allow this to marinate for at least an hour before eating.
8. If you simply can’t stand to eat another cucumber because you have so many of them becoming ripe at the same time, it is helpful to know that you can use sliced cucumbers to help reduce swelling around your eyes.

You can use any of the above ways to make use of excess cucumbers. You can also share them with your neighbors, friends or co-workers.

An overabundance of fruits and vegetables from your garden means you may have a problem. What do you do with all the extras? Some of it you will want to eat right away, some you may want to share with others but some you will probably want to store. Do you know how to choose which fruits and veggies to store and which are best used in another way?

No matter if you’re talking about fruits or vegetables, you want to purchase produce at the end of your grocery shopping trip. Choose the food at the peak of ripeness. Look for fruits that are firm and not mushy.

Set fruit with bruises aside. You won’t want to use these for storage whether you’re considering freezing, canning or dehydrating Using bruised fruits increases the chance that the food will be less than its best and could even lead to the food spoiling and all that hard work going to waste.

• Cherries – Great for canning, freezing and dehydrating. For the best results, pit the cherry first to make them easier to use. They should be uniform in color and firm.
• Blackberries – Consider freezing or canning. They don’t dehydrate well at all. Lie in a single layer on cookie sheets and then freeze them. Once frozen you can move them to a freezer bag.
• Blueberries – Can be made into jelly and canned, frozen or dehydrated. Choose fruit that is plump and not shriveled with a deep blue color.
• Grapes – Red, green and black – These are best stored after being frozen. The fruit should be firm and plump with green stems.
• Peaches and nectarines – Nothing beats homemade peach jam so take advantage of any surplus to can. You can also freeze both fruits relatively well if sliced thin enough.
• Strawberries – These should have a smooth, shiny and even color. They shouldn’t be bruised, slimy or have excessive yellow coloring. Lay them out on a cookie sheet in a thin layer to freeze them. You can also make strawberry preserves.

Not all vegetables are good for long-term storage due to the amount of water in them. Water expands when frozen and breaks down the cell walls. When the produce is thawed, you will notice the texture being much softer than original. For this reason, it is helpful to cook the vegetables before freezing them.

When you do freeze fruit, it will retain its quality for 8 to 12 months. After that the quality begins to degrade. Fruit packed in sugar or sugar syrups will keep longer than unsweetened fruit that is frozen.

Frozen vegetables will also remain good for 12 to 18 months. It is best to use the frozen vegetables before the next season’s crop comes in and is ready to freeze. Don’t forget that when freezing vegetables, you will want to blanch them first, drain them and then put them in the freezer. You can also pressure can and dehydrate vegetables. Be sure to read the instruction manuals for tips on which vegetables can be used in each machine.

Preparing foods ahead of time makes it possible for you to save money on your grocery bill. You can find fruits and vegetables on sale during the summer and into fall months when they’re in season and cheaper. It helps to know which are freezer friendly fruits and vegetables so you can plan ahead to fill your freezer.

Not all fruits and vegetables will freeze well fresh from the garden. Fruits can often be frozen without much preparation but the same can’t be said about vegetables. Most vegetables will require you to blanch them for about 5 minutes and then dip them into ice water to stop the cooking process before they can be frozen.

Start by choosing fruits and vegetables you plan to freeze at the peak of ripeness. The food should be firm and without bruises to ensure the best taste when they are used in the future. Don’t be afraid to sniff the fruit to see how it smells which may indicate how it tastes.

When freezing fruit you may be concerned that it will darken. This can be avoided by adding ascorbic acid (vitamin C) in simple syrup that is added to the fruit prior to freezing. Fruits that freeze well include:

• Apples
• Apricots
• Bananas
• Berries of all kinds
• Cherries
• Coconut
• Cranberries
• Citrus
• Grapes
• Nectarines
• Peaches
• Pears
• Pineapple
• Plums
• Raspberries
• Rhubarb
• Strawberries

Fruits that don’t freeze well include watermelon and citrus fruit sections. While you may find these fruits frozen, you will notice the texture is totally different when thawed.

Most vegetables can be frozen but the texture may be off when you thaw them. For this reason, it might be good to plan to use some frozen vegetables in soups or casseroles. Vegetables which freeze well include:

• Asparagus
• Beans – most varieties
• Beets
• Broccoli
• Cabbage (only use for cooking)
• Carrots
• Cauliflower
• Celery
• Corn
• Eggplant
• Greens (Kale, mustard and turnip)
• Okra
• Parsnips
• Peas (black-eyed and green)
• Pumpkin
• Sweet potatoes
• Rutabagas and turnips
• Summer squash
• Tomatoes (stewed, only use for cooking)

Vegetables you don’t want to freeze include lettuce, cabbage, cucumbers, endive, parsley and radishes.

Remember that even though the majority of fruits and vegetables are freezer friendly, they won’t be exactly the same as fresh. The taste should be very similar but the texture could be considerably different. If you have an overabundance of fruits and vegetables, however, freezing them is one way to store them for long-term use.

Have you ever wished you could fill your freezer with meals that are already prepared and ready to heat and eat? Oh, yeah, those are called TV dinners, but you’re not convinced they’re that healthy or they don’t come in the foods your family likes. You could make your own freeze-ahead meals and sauces. It will take some time but it can be so comforting knowing you have those meals for those evenings you simply don’t want to cook.

Preparing freeze-ahead meals will take time. You will want to plan which meals to prepare, make a shopping list, go purchase the food and then do the actual cooking. There are a number of websites which share information on freeze-ahead meals and they usually recommend doing this type of cooking over at least two days.

One of the easiest types of meals to do as a freeze-ahead meal is a casserole. You can put the ingredients together in an aluminum pan, cover it and pop it into the freezer. When the time comes to eat it, it will be so easy you’ll be glad you spent the time making it.

Lasagna is one of the most popular meals for families to make ahead and freeze. You will need noodles, spaghetti sauce (homemade or store bought), cheese and meat. Prepare the lasagna as if you’re going to eat it right away except you won’t bake it now. When you have added the last cheese layer, place a cover on the pan. Let it cool in the refrigerator or place the casserole pan in a sink of ice water prior to freezing to ensure it freezes uniformly.

You can also make your favorite soups to freeze for later use. Chili is welcome in the colder months but you might not always have to time prepare it. Make a big pot of chili, break it down into normal amounts needed for your family, and place the containers in the freezer. When you’re hankering for a bowl of chili, it will be so much easier to reheat the frozen chili than making an entire pot.

Spaghetti is a common meal families prepare on a regular basis. Cans or jars of sauce at the store are expensive and it seems prices continue to rise. Rather than turning to store bought sauce, make your own and freeze it. Buy tomatoes when they are on sale and prepare the sauce with your favorite ingredients. Your family will be able to taste the difference and the love.

Perhaps you’ve come across a great sale on ground beef. There are so many ways you can use it. Cook the meat right away using onions and simple seasonings. You can freeze enough in one container for a variety of meals – spaghetti, tacos, shepherd’s pie, burritos, enchiladas or pirogues.

Freeze-ahead meals can be so helpful when you’re rushed for time. The effort at the beginning of the process might seem excessive but the time is definitely well worth it. To make the process easier, enlist the help of your family or cook with a friend! You can share the work load and the foods that prepared.

Summertime is the perfect time to enjoy salads you might not eat at other times of the year. If you’re looking for new salads to enjoy this year, you may want to try one or more of these nine ideas for salads. You will find that you and your family are in store for gastric surprises.

1. Strawberry/Cranberry Salad is made with water, strawberry gelatin, whole cranberry sauce and chopped pecans. Place the prepared gelatin salad on lettuce leaves and then top with a mixture of cream cheese, sour cream, sugar and lemon juice.
2. Using any flavor gelatin, prepare it using the quick set recipe which uses ice cubes. Add yogurt, cream cheese or cottage cheese to the gelatin along with your favorite fresh or canned fruit, except fresh pineapple which won’t set properly. Chill the mixture until it is properly set. Top with whipped cream.
3. Apple Cider can be used in place of water when preparing gelatin salads. In fact, you can use it along with unflavored gelatin, apples, celery and walnuts. Add a little bit of lemon, sugar and ground cloves to spice the salad up even more. Top it with a mixture of sour cream and mayonnaise with a sprinkle of cinnamon.
4. Peaches are a favorite summer fruit. Make a salad of sliced peaches and pears. Add plain or vanilla yogurt, nuts of your choice and honey to taste.
5. Apples are usually in ready supply all year round so this salad can be made at any time. Chop your favorite apple and grate some fresh carrots. Toss in some raisins and your favorite nut. Add a little mayonnaise to keep the salad moist and enjoy.
6. Find whatever fruit is in season, chop them into bite-size pieces and toss together. You can use blueberries, raspberries, strawberries, pineapple, peaches, pears, apples, bananas or whatever other fruit your family enjoys.
7. Make a bed of fresh lettuce and place grilled or roasted vegetables on top. You could use asparagus, peppers, mushrooms, onions, eggplant, zucchini or your own favorite grilled vegetables.
8. Do you like Mexican cuisine? Make a Mexican salad using tomatoes, lettuce, black beans, peppers, onion, corn and cilantro. You may also want to add diced avocado or salsa.
9. Three-bean salad is a favorite of many. Use canned cannellini, kidney and garbanzo beans along with chopped celery, onion, parsley and rosemary. Make a dressing of apple cider vinegar, sugar, olive oil, and salt and pepper to taste.

If you’re looking for new salad ideas, try one of these nine ideas for salads. Actual recipes can be found in cookbooks, cooking magazines and on the internet.