Filling the freezer

by: Kelli

Around our farm Andy plays a key role in selecting the varieties of fruits and veggies we'll grow and getting seedlings started early in the spring.   We both share the not so fun task of weeding during the summer but when harvest time comes, I play the main role in figuring out what to do with all of  that produce!  I seek out  a lot of recipes that make use of the combinations of veggies that are in season at the same time.   Then I turn to the pressure canner and the freezer to save the rest for later.

I made good use of frozen fruit this past year too.  During the winter, I HATE buying fruits from half-way across the world (that have been sprayed with who knows what).  We are still getting our strawberry, raspberry and blueberry plants and peach tree to produce  enough for us, so I supplement by driving ten minutes up the street to a local farm where I can pick the rest myself.  The best method I've used to freeze berries involves washing and drying them all and spreading them out individually on a cookie sheet lined with waxed paper.

After placing them in the freezer for a day or two, I package them using the vacuum sealer and file them in our large chest freezer in the basement.  (The peaches involve a slightly different process I'll talk about later).   I keep a spreadsheet of how much I've stored away and, at last count, I had about forty bags of frozen fruit!  A lot of these are then used in our lunches and mixed with plain lowfat yogurt  and granola or just served plain.  But they are also great for a simple dessert with poundcake, for cobbler or for a fruity pancake topping.   Who needs berries from Costa Rica or Mexico when you or your local farmer have a plethora for part of the year!