FREEZING ZUCCHINI and GREEN BEANS

As a gardener, right about now, I'm facing a zucchini and green bean burnout.  While many are sick of them, I keep them all by freezing them.  Zucchini and green beans freeze well and in the winter months you say thanks.

Blanching

Bring some unsalted water to boil in a pot deep enough to completely submerge small batches. 

Once a rolling boil is reached, drop the zucchini into the pot for 2 minutes. When it comes out, the zucchini should still be firm.

Transfer into a very large bowl of ice water using to stop cooking, drain for a few minutes and pat dry.

Packaging

Use quart Ziploc bags and pack them as full as possible and push as much air out as possible before sealing.

You can use this same method to blanch and freeze green beans.  
Tip: trim green bean stems prior to blanching.

COLOR YOU DIET

 

A colorful, balanced diet is associated with good health.

Vegetables from our garden

So what does color have to do with diet anyway?   According to the American Institute for Cancer Research, deeply colored vegetables -- whether green, yellow, orange, or red -- and dark leafy greens offer the most protective health benefits against cancer and other diseases. 








The more brightly colored the vegetable, the more protective the health benefits, thanks to a rich assortment of plant compounds called phytochemicals.

 

Fruits should also be an important part of our overall healthy eating plan.  Dr. David L. Katz, director of the Yale University Prevention Research Center, said that “to maximize the benefit, you actually want a variety” of fruits. He advises “eating the rainbow,” since different colors signal different types of antioxidants and nutrients.

I challenge myself daily to keep my dishes colorful.

Fried peppers

Spinach and brown rice

Sauteed mushrooms

Cream of squash soup

Zucchini, potatoes and eggplant casserole









 

 

 

 

 

SWISS CHARD ON STEROIDS - Bietola

I don't know what my husband puts on the swisschard, but it resembles spinach on steroids. Perhaps it's the amount of manure he puts on.

I personally love this attractive vegetable braised or sauteed with garlic.  The leaves and

 meaty white or ruby stems and ribs, provide a meaty texture and a flavor that is herbaceous but not bitter.

Swisschard with potatoes

Recipe

1 bunch swisschard
2 potatoes
1/2 cup olive oil
2 cloves garlic chopped
1 red dry chili (optional) or 1/2 teaspoon red pepper flakes
salt and pepper to taste

Take a small bunch of swisschard and two cubed potatoes and cook until tender.  Once cooked, drain.

In the meantime, take 1/2 cup of olive oil and saute' 2 cloves of garlic until golden, add salt and pepper to taste and red pepper flakes and immediately pour over cooked swisschard.  Mix well and serve.

Simple and yummy.