Many of you have asked about vegetables for preserving, and we're here to tell you that they're here! Most of us don't think about preserving until later in September, or when the crazy days of summer start to wane, but our pro tip for you is to preserve any time of summer, whenever the vegetables are at their peak!
We start preserving in June, by freezing strawberries and the first culled tomatoes. By now our chest freezer is 3/4 full, and the fermenting crock is full! Our best candidates for preserving right now are green beans (which can be blanched and frozen or pickled), hot wax peppers, summer squash (best grated then frozen for future zucchini breads), bell peppers (we make it into romesco and freeze that), tomatoes (we freeze them whole, but, duh, who needs suggestions?!) and eggplant (just cube and freeze, or roast, make into a puree, and freeze that).
If you need or want any other food preservation tips, ask us! We'll be happy to share what we know or point you to some good resources.
Enjoy this week's produce (and flowers! They're in abundance!).
-Katherine and Spencer
