FREEZING PRODUCE FOR WINTER

Last week we discussed ways, with current prices, to utilize summer produce both as winter treats for your family and holiday gifts for friends and associates. But what about the age-old practice of storing preserved produce for winter meals? Well that’s been altered by modern rapid transportation to global markets, improved commercial freezing and canning methods, by loss of farms and easy access to crops, by current, smaller kitchens, by busy working schedules, and, not least, by the increasing prevalence of GMOs leveling the playing field.

The international insistence on seed regulation has rendered the items flown into stores off season very similar to local produce in season. The prices of both are similar as well. Farmers have to pay more for gas to operate, and travel further to markets, raising their costs to rival that of imported items.

Last week I told of my Mother-in-Law’s knack for freezing the local, white corn. Living in farm country, paying only a few cents per ear, she kept the family freezers stocked at a welcome saving. Now, with the farms gone, corn .50 cents per ear and the cost of gas miles to the nearest farm market, it’s more economical to buy commercially frozen corn. Not to mention that GMOs have eliminated the white corn.

The point is that storing summer produce for winter meals requires objectivity and consideration nowadays. Tomatoes are an example. GMOS have eliminated many traditional local specialties, so what’s in the market at any season, locally or foreign grown, are no different. Top chefs have gone on record as saying that, save for fresh salads, canned tomatoes are just as good, less work and cheaper. Sun drying has become the only form of preserving this traditional canning favorite with any savings value.

Another illustration are green beans. Cut beans are one of the least expensive frozen veggies, but whole green beans, or Blue Lakes, are harder to find and more expensive. It’s worth it, if you see  special on green beans  to buy a couple of pounds, string, lightly blanche and freeze them, because home-frozen whole green beans are n a far different class then commercially processed ones-tastier, more tender, with a silky texture-well worth it to have for special dinners.

In conclusion, unless you have access to fresh produce, live in a remote spot inconvenient to shopping centers or stumble on an exceptional bargain, investing in quantities of food to store for the winter, even at today’s prices, can be an expense not a saving, with a few exceptions. Moreover, if you fail to do it correctly, or don’t use the food in time and it dries out, it’s a loss. So this is about having enough of certain products to make a featured dish for a holiday feast, or to serve as occasional reminders of warm, sunny days during cold, snowy ones. It’s about saving on those edible splurges to get through the holidays and winter. One exception seems to be zucchini, which is a backyard favorite and often over performs.

The first thing to understand is not all produce is suitable for freezing. The best way to tell is to check the glass cases in the supermarkets. If an item isn’t there, it doesn’t commercially flash-freeze well and won’t survive the slower domestic process. This especially applies to things with high water content and soft flesh, tomatoes, plums, eggplant and white potatoes, raw or cooked, for example. The frozen water content forms crystals which attach to the other frozen elements in their make-up, thaw faster and drain the item of its juice and flavor, leaving a deflated, pulpy mass. These items are better canned, or for tomatoes, optionally, dehydrated, allowing the juices to remain or dry in the flesh, retaining flavor.

I describe below the 5 items I know are easily preserved, including my Mother-in-Law’s corn, and have a decent freezer, or with tomatoes, shelf life. I give tips to simulate the commercial flash-freezing process which help to assure a good result. The difference between treatments of the 5 items discussed here is noted at each step. Of course, they should be cleaned and prepped first; the beans trimmed, any strings removed, the corn husked and silk brushed off, the peaches washed, stems and pits removed, tomatoes and zucchini are dealt with individually.

• For corn and peaches bring a pot of water to a boil, for beans use a skillet.
  1) Immerse the beans only until they turn bright green (blanched) about10-15 sec.
  2) Dip the peaches about 10-30 sec. until the skins will peel easily
  3) Cook the corn on cob about 4 min. until just beginning to tenderize.
• Immediately run cold water over the produce to stop the cooking
• Spread a counter top with paper towels
  1) Lay the beans and corn cobs out, separated, to dry
  2) Using a sharp knife, peel the skin off the peaches. Do not allow to dry. Start freezing prep.
• Cover cookie sheets with waxed paper
  1) Spread the beans out separately on the cookie sheet and freeze
  2) Brace the bottom of each corn cob in the center of a tube pan. Using a sharp knife, slice off the kernels, letting them fall into the pan. Spread them evenly over the lined sheet and freeze.
  3) Slice the peaches, about 4 per half, directly onto the lined sheet, not overlapping, and freeze.

Freeze the produce according to your freezer’s rate, usually between 40-60 min.

To Package: The reason for freezing the produce on cookie sheets is to capture color, freshness and taste. The reason to take pains to be sure there’s no overlapping is to avoid clumping and damage in storing, as well as to make it easy to remove a desired portion. It’s important the packaging maintain these assets.

• Use zip lock bags or square plastic boxes with secure lids, like those used for dinner entrees.
• Do not let the items thaw, package for storage quickly
• Place the items in the containers individually, not overlapping
• If layering is necessary to fill the container, separate them with accordion-like folds of waxed paper-not plastic wrap
  1) the corn is best in bags and should be spread to an even thickness
  2) The beans can be arranged in a uniform layers in bags or boxes.
  3) The peach slices should be placed individually in each layer, and dusted with a thin coating of powdered sugar before being covered with the paper for the next layer, in boxes.
• Make room in the freezer to store these containers flat, even stacked, but never on end, allowing the contents to clump together

Cooking: Because these items have been blanched and domestically frozen, which takes more time than the commercial flash method, they take a few minutes less time to cook. Here are some general guidelines. Individual recipes follow.

• Normally green beans need 15 min.to steam or boil. These should be checked at about 10 min. frozen, 8 min. thawed. Take about 5 min. off roasting time too.
• It takes about 2 ears of corn for a single serving as a side dish and that’s a lot to freeze. If you have room for this-fine, but if not use this corn to add to casseroles, salads, side combos or even salsa. Done this way it will stand up to cooking in a dish or just being tossed in a salad.*
• The peaches quickly lose their juice when thawed and are best used directly from the freezer. Remember they have a thin coating of sugar and adjust other ingredients accordingly

*I come from a state famous for its white table corn. My Mother-in-Law was a master at freezing it. She taught me the tube pan trick and her winter dinners occasionally featured sides of buttered corn. She froze it in 1 cup bags which she considered a single portion or the amount usually required for adding to 4 portion dishes. She stored the bags in large plastic containers in the freezer. If you’re a corn lover and have access to a lot of it, plus the freezer space, this is the way to go.

Now on to specific freezing tips:

Beans: Hand select the beans to be frozen, choosing the largest, firmest, straightest ones. This assures even freezing and makes the best presentation later. As stated above, they cook as directed for commercially frozen ones, only for a bit less time, depending on your appliances and can be used in the same ways. Always try to serve these whole; cut beans are too ordinary to be ‘special ‘.

Of course, the easiest and often most attractive way to serve green beans is simply to add toppings. Fresh herbs such as thyme, sage and rosemary are favorite toppings and mushrooms and Caramelized onions are popular add-ins too. Broiled portabellas, sliced, are wonderful, so are button caps first lightly broiled in butter with soy sauce added, then reheated, poured over the beans.

Corn: Don’t try to freeze corn-on-the-cob. It isn’t that great commercially and even worse domestically. Make sure the ears are silk-free before you cut the kernels off because shreds of silk will mat when frozen and can ruin a dish.

As stated, the best use of the corn is as an addition to another dish, and, of course, that depends on the recipe for the dish. If it’s a cold salad or salsa, dip the bag with the corn into boiling water for about 3 min. then shock under cold. Otherwise just add to the recipe as directed. Using ‘fresh’ corn in salads is a wonderfully refreshing change in winter.

Peaches: Keep the peaches in the boiling water only long enough to loosen the skin. The riper the peach the less time it takes. Hold the peach on a slotted spoon under cold water, until cool enough to handle; prick it with a paring knife and peel off the skin. Place the peaches on a waxed paper covered flat surface until all the fruit is peeled, then begin slicing each for freezing over the paper covered cookie sheet, making sure the slices don’t touch. Freeze, then lightly dust with powdered sugar as boxed.

When frozen, place the slices in a 4 inch square freezer box. Supermarkets sell these in 3-packs. Place the slices, without touching, in layers and separate the layers with a long strip of waxed paper woven accordion style between layers. Peaches are best used frozen and thawed in a dish’s preparation. Remember in using them that they are lightly sugared and adjust the recipe.

Frozen this way peaches consume more room than packaged in bags, so, unless you have a lot of space, they’re best reserved for accessory dishes like salsas and sauces. If you plan a dish using a quantity of them, like a pie, for a winter event, make it, then freeze it in a metal pan, and bake it frozen, just add about 15 min. to the oven time.

Don’t forget the thawed peach slices can be used by themselves scattered over ice cream, meats, in salads, mixed with winter fruits in compotes and other ways, even over cereal to brighten a dreary winter morning.

Zucchini:  may be the most versatile ‘vegetable’ of all. (Zucchini is actually a fruit, specifically a berry.) It’s very prolific and there’s often a surplus. One partial solution is to eat the flowers before they mature. These are delicious prepared stuffed or fried in recipes readily available especially on the web.

Due to high water content, zucchini doesn’t freeze well, except by commercial flash-freezing. Whole, it deflates when thawed and slices clump. I’ve had some success for short periods, freezing thick slices on a cookie sheet before bagging them or freezing it in a sauced dish like ratatouille. However, one of the best ways to preserve zucchini is to accept the fact that it’s going to change texture, become limp and combine it, with other ingredients, into a ‘base’, which will keep for several months, for future dishes. Food Tips and Cooking Tricks by David Joachim has an excellent recipe for such a base and ideas on how to use it.

TOMATOES: Sun-dried are tomatoes that have generally lost 82-90+% of their original weight through the process of drying.  They lose the water but retain the sugar, sweetness, and nutrients, leaving the deliciously dried tomato flesh with an intense, concentrated tomato flavor, perfect for dishes where that wonderful tomato taste should shine through.

There are 3 ways to dry tomatoes, in a dehydrator, naturally or in an oven. #1 requires a special machine, #2 requires weeks of consistently dry, hot, sunny weather covered by nets to deter pests. #3 is the practical method we’ll use. Cherry and grape tomatoes are meatiest and have the most concentrated sweet flavor.  Roma (plum) tomatoes also work well if the pulp is hollowed out and discarded during prep.

To make sun-dried tomatoes in the oven
1)Prep-wash and slice the tomatoes in half lengthwise, spread them out in an even layer cut-side-up on a parchment-covered baking sheet, then season sparingly with salt.
2)Slow roast- in the oven for about 2 ½ to 3 ½ hr. at 250 deg., or until desired level of dryness.  Don’t flip or rotate the tomatoes during this time, but keep an eye on them near the end to ensure that they don’t burn.
3)Serve or store. The tomatoes are ready to serve or add to a recipe when cool.  Place them in a small jar then drizzle with olive oil until the tomatoes are completely submerged.  Place a lid on the jar to seal, then refrigerate for up to 1 week or use zip-lock freezer bags instead of containers. Force out all the excess air before sealing. Can be frozen without the oil.

Seasoning Options
1.Sea salt or kosher salt preferred
2. Additional seasonings can include fresh or dried thyme, oregano, rosemary, or a little crushed garlic
3. Season while roasting:  During the last hour of roasting, feel free to sprinkle on some chopped fresh herbs (such as rosemary, oregano, thyme, etc.).  During the last half hour of roasting, sprinkle on some dried herbs and seasonings (such as Italian seasoning, garlic powder, onion powder, crushed red chili flakes, etc.).
4. Season after roasting: season in a jar with olive oil after roasting-bay leaf, a garlic clove or two or whatever fresh or dried herbs/seasonings appeal.

Cooking Option:
1. Cut the tomatoes in half. Place them side-by-side, cut-side-up in a ceramic or glass baking dish. They should fit together snugly but not overlap. 
2. Sprinkle the tomatoes with sea salt. 
3. Add olive oil. The oil should cover about 2/3 of the depth of the tomatoes.
4. Place the dish in the oven and slow cook the tomatoes at 175 deg. for 3 to 5 hours. The exact time will depend on the size of the tomatoes you use.
5. Cool completely, transfer to glass jars or other non-metal containers that are as airtight as possible when sealed.

Approximate Seasoning Guide
20 or more plum ripe tomatoes (Roma)
4-5 tablespoons olive oil
4-5 tablespoons olive oil
2 cloves garlic chopped
½ tsp. salt
1 tsp. oregano
4-5 sprigs fresh Italian parsley-chopped
Pinch or two pepper flakes

HOW TO REHYDRATE SUN-DRIED TOMATOES: Sun-dried tomatoes stored in olive oil are perfectly edible (and delicious!) served right out of the jar.  But if you would like to rehydrate and plump them up a bit, just soak the sun-dried tomatoes in hot water for 20 minutes, then drain.  Or better yet, soak them in tomato juice to amp up the tomato flavor. 

WALLET FRIENDLY FAVORITE FALL DINNERS

I’ve posted about easy dinners on this specific week for several years. Other seasons hint at their arrival, a few snowflakes, a leaf bud, an 80 deg. day, but while autumn waits for leaves to change, fall hits like a sledgehammer the first week of September. It’s even more traumatic in the U.S. where we celebrate Labor Day that Monday with water sports, ball playing, picnics and BBQs. 

Within, literally, a few hours our lives are drastically altered. The sun shines and it’s still hot, but shorts and thongs are replaced by darker, more concealing clothes. Our days are busy with new, full schedules and our evenings with organizing activities, events and, of course homework. It’s a hectic time and dinner is a frequent casualty.

Previously, I focused on quick cooking recipes with little prep or clean-up. This year I added a new requirement-affordability. Even hamburger, that old mainstay of the quick meal, is now at a cost which makes it a questionable choice, as, in fact, is all beef. I’m offering economic alternatives wherever possible and suggest, if you have an Aldi’s near, you use it, especially for dairy, produce spices and condiments.

In addition, check my posts on Fish Salads  Aug. 16, 2022, Combined Salads May 26, 2022 . For more early fall dinner recipes, click Blog on this site’s Home Page and use the waterfall menu in the right margin of all blog pages to select September of any of the past 10 years. Find Monte Cristo Sandwiches, Chicken Pizza, Stuffed Zucchini, Taco Pie, Mediterranean Fish, and Pasta a la YOU, Salad Veronique and many more. There’s even a selection of easy company meals on Sept. 18, 2019.

RECIPES
Ready in a Jiff

Tuscan Tuna and Bean Salad: Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients, then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on greens.

Tortellini all Panna: Serves 4                                                                         

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing-penne can be substituted

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water or just water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey-Ham can be cut to 5 oz. and sliced hot dogs can be substituted

(1) 10oz. box frozen peas-frozen cut green beans work too

1 Tbs. butter

1 cup heavy cream – light can be used-Skim, 1 %, 2% and Half and Half also work

Grated Parmesan

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile,    heat the ham and peas with the butter, over medium heat in the skillet.  Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

Cheese Fondue: An authentic Swiss recipe-Serves 4
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy- extract, whisky or Madera can be used 

Dash salt

Ground nutmeg

Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch. 

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or grapes and on and on and on.
Again a salad can be added, but unnecessary if vegetables are included in the dippers.

Frittata: A leftover solution – Serves 4  Can be served from the pan
4 large eggs

2 Tbs. oil

½ tsp baking soda

¼ cup milk or water, or milk + water to equal this amount

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

2 cups vegetables – cut to ½ inch size or thin slice *

½ tsp garlic powder optional

Optional toppings- for example ¼ cup grated cheese or tomato sauce. 

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium.  Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.
*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.

Suggested sides: 1)Core and cut in large pieces enough fresh tomatoes to allow a cup per portion. Allow them to marinate at least 30 min. in 2 Tbs. Olive oil, 2 tsp. garlic powder, 1 Tbs. dried basil and salt to taste.

2)Bread, rolls or a package of muffin mix, made as directed, with perhaps ¼ cup raisins or other dried fruit incorporated. Pour the batter into a greased 9×3 inch pan, or one of equal capacity, top with 1 Tbs. sugar and a sprinkling of cinnamon. Bake as directed, usually 15 to 18 min.

NEW New England Boiled Dinner
1 lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine-3/4 lb. in 4 Deli slices will do
(2) 1 lb. bags frozen French cut green beans-cut green beans can substitute
(2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé-can use 1 envelope of  bouillon granules
(1) 14 oz. can chicken broth-also use 1 envelope bouillon granules
2 Tbs. butter or margarine
Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are very tender.

Frank, Bean and Potato Hot Pot: Serves 4

.8 hot dogs cut in 6ths to make 48 pieces
(1) 15.5 oz. can pinto or kidney beans – drained juice reserved
(1) 14.5 oz. diced tomatoes – drained juice reserved
2 cups frozen cut green beans
1 Tbs. oil
1 onion thinly sliced
1 envelope bouillon powder-beef, chicken or vegetable
4 potatoes – or (2) 15 oz. cans sliced potatoes, drained
Salt and pepper to taste
Cook onion in oil until soft. Mix the bouillon with reserved tomato juice and bean juice combined to make 1 cup. Add to pot along with all the other ingredients except the potatoes. Ring to a boil, add more reserved juice if necessary to get a stew-like consistency. Pour into a 1 qt. casserole. Microwave the potatoes about 2 min, until just crisp. Thinly slice and arrange to completely cover the top of the casserole. Bake at 400 deg. for 40 – 45 min. until potatoes are golden. Serve hot.

Cranberry-Chicken Salad: Serves 2
1 cup bite size pieces of meat
2 Tbs. craisins
2 Tbs. chopped walnuts
¼ cup crumbled Feta cheese
At least 4 cups of Bibb, Iceberg, Romaine or other salad lettuce in bite sized pieces
½ Tbs. olive oil
@3 Tbs. Raspberry vinaigrette
Toss the greens with the oil, then layer the meat, craisins and nuts over them. Pour the vinaigrette over and top with the cheese. Present layered as made.

With a Little Advanced Prep

Poached Salmon: Serves 4
(4) 5 oz. salmon fillets- frozen is O.K.
1 cup sour cream
¼ cup mayonnaise
1Tbs. dried dill weed
Bring about 2 inches of water to a boil in a skillet large enough to hold the fish fillets or do them in batches. Slide the fish into the water, lower heat and simmer about 8 min. per inch of thickness until just cooked, if still frozen add 4 min. Remove fillets with a spatula and run under cold water. If there is skin, peel it off with a knife, and place fillets on a plate to refrigerate, and firm until serving. Mix the other ingredients and chill as well, if doing ahead. To serve plate the fish and spoon sauce over, garnishing with a bit more dill or paprika. Can be served hot.

Tortilla Strata Burger: Serves 4

8 oz. hamburger- ground sausage will substitute or a mix of sausage and ground turkey

¼ tsp ground cumin

(1) 16 oz. jar garden style salsa – level of spiciness optional – you’ll use a little over half

(6) 6 inch flour tortillas

½ cup sour cream

(1) 15 ½ oz. can black beans rinsed and well drained

(1) 4oz can green chilies

2 Tbs. chopped fresh cilantro

8oz shredded Monterey Jack cheese

Non stick cooking spray

Brown the beef in a skillet coated with non stick spray, allow to cool, and mix with the cumin. Spread 2 Tbs. of the salsa in the bottom of the casserole. Top with a tortilla then begin the layering with 2 Tbs. of salsa, 1/6^th of the sour cream, then 1/6^th each of the beans, beef, peppers, cilantro and cheese. Top with a tortilla and repeat the layering again starting with the salsa and ending with the cheese until all the ingredients are used, pressing down gently on each tortilla to keep the stack level. End with a tortilla.** Can be made a day ahead at this point, cover and refrigerate, then allow to warn a bit before baking. Preheat oven to 350 degrees and bake for 15-20 min., until cheese melts and salsa bubbles. 

NOTE: This dish does tend to lean a bit. One way to keep it straight is to put a bamboo skewer down through the center before baking. I once saw a friend make the skewer into a decoration by putting a cherry tomato on it before serving.

My Easy Spaghetti: Serves 4
1 ½ lb. ground beef – or sausage or turkey 

(1) 28 oz. can crushed tomatoes

Tbs. oil

2 small carrots, peeled and sliced thin (1/8 to 1/16 inch) or about 8 baby carrots
(1) 1 oz. box raisons

2 tsp. garlic powder – or to taste

2 tsp. dried oregano-or to taste

2 tsp. dried basil-or to taste
Dash crushed red pepper flakes

1 tsp pepper and salt to taste

1 lb. thin spaghetti or angel hair pasta-or other strand pasta of choice

Grated Parmesan

In a deep pot, over medium heat, brown the meat in 1  tsp. of oil, when all pink in gone, add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

NOTE: Spaghetti sauce freezes beautifully, so make ahead or extra if you wish, and freeze it in separate containers of the size your family needs for a meal, or in single servings for quick meals. Reheat in the microwave, even if frozen and add to freshly cooked pasta.