By Dodi Wheeler
Summer produce is rolling in at the farmers market!
Eating seasonally doesn’t have to be limited to the season – after you’ve strolled, sipped, shopped and stocked up at the market, proper food prep and freezing allows you to maintain and enjoy the flavor and nutrition of those “short-season” fruits and vegetables… all year long!
Rhubarb, asparagus, and strawberries have already come and gone… raspberries, blueberries, zucchini, summer squash, green beans, and early potatoes are on deck in the fields!
Here’s a simple guide to safely freeze your seasonal harvest:
- Blanch Vegetables: Briefly boil vegetables (usually 1–5 minutes) then immediately plunge them into ice water. This stops enzyme activity, preserving flavor, color, and nutrients.
- Select Fresh Produce: Only freeze fruits and vegetables that are ripe and free of bruises or rot – and our farmers bring only their select best!
- Wash and Prepare: Rinse produce thoroughly under cold water. Peel, core, or chop as needed.
- Dry Thoroughly: Pat produce dry to prevent ice crystals and freezer burn.
- Package for Freezing: Use airtight freezer bags or containers, removing as much air as possible. Label with the date and contents.
- Freeze Quickly: Lay items in a single layer to freeze fast, then consolidate them later. Maintain your freezer at 0°F or lower.
- Use Within Optimal Time: Most frozen fruits and vegetables keep 8–12 months for best quality.
Following these steps ensures your harvest stays fresh, flavorful, and safe for later use – so you can buy surplus when it’s at peak season, right from the fields! Enjoy!