Preserve Fresh Produce to Enjoy in Winter

Preserve Fresh Produce to Enjoy in Winter

Is preserving fresh produce hard?

As the growing season quickly fades away, many gardens, CSAs, farmers’ markets, and farm stands are selling the last of their vegetables, fruits, and herbs. It is the time of year to ask, “How can I preserve delicious produce, such as tomatoes, sweet corn, zucchini, and green beans, to enjoy during  the winter months?”

Fortunately, techniques such as canning, freezing and dehydrating allow us to enjoy our favorite vegetables, fruits, and herbs all year long. Preserving food need not be complicated and may take only an hour or two out of your day.  Not only can you enjoy the rewards of eating fresh-tasting produce year-round, but you can also prevent food waste. Any peelings and scraps from your harvest can be used to make vegetable stock, and any inedible bits can be added to your compost pile. You can reuse your preserving cans, plastic containers, and even plastic bags to further reduce your carbon footprint.

For resources on preserving your favorite vegetables, fruit, and herbs, check in with your library, favorite local bookstore, or Goodwill. 

Here are a few recipes that are pretty simple:
Preserving Roasted Tomato, Garlic, and Basil

Ingredients

  • 25 ripe medium-sized tomatoes, stemmed and cored. If using more petite tomatoes, use 2 or 3 for every tomato required in the recipe.
  • 1-1/2 large heads of garlic, divided into unpeeled cloves
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp each sea salt and coarsely ground black pepper
  • 8 sprigs of basil, chiffonade

Directions

  1. Heat the oven to 350 degrees Fahrenheit. 
  2. Cut the tomatoes into quarters or in half for petite tomatoes. 
  3. Place the tomatoes, garlic, basil, extra virgin olive oil, salt, and pepper in a large bowl.  
  4. Place the tomato mixture on two large, rimmed baking sheets (can use Silpat or parchment paper to line sheets) and pour any olive oil left in the bowl over them.
  5. After 20 minutes of baking, you may remove the skins.  Skins can be left on for added nutritional value, as they are a great source of antioxidants.
  6. Roast the tomatoes, garlic, and basil for 15-20 minutes longer, until the mixture is slightly thickened. If it is not, continue to cook further, being sure to watch so that it does not burn.  
  7. Remove the tomatoes from the oven and allow them to cool on the baking sheets. 
  8. Divide and transfer the tomatoes, garlic, and basil into separate containers. You may use a kitchen scale to weigh tomatoes in 8-, 14-, and 28-ounce increments.  
  9. Store the mixture in the refrigerator for up to one week or in the freezer for up to 6 months.
Preserving Whole Kernel Sweet Corn

Bring the freshness of summer to your autumn or winter table!  This sweet corn will be a delicious addition to a weekday winter meal or your Thanksgiving dinner table. This recipe for freezing sweet corn is adapted from the Ball Corp. (1989). Freezing. In Blue Book: The guide to home canning and freezing (32nd ed., pp. 86–89). essay. 

Ingredients

  • Eight ears of sweet corn

Directions

  1. It is essential to select tender, freshly gathered corn in the milk stage.  Husk and trim the ears, remove silks, and wash.
  2. In an 8.5 quart pot with a lid, fill with water until about half full.  Bring water to a rolling boil.
  3. Add 5 or 6 ears of sweet corn (depending upon size) to the boiling water.  Allow the water to return to a boil, and boil the sweet corn for 5-6 minutes. This is known as blanching, which cleanses surface dirt of any  organisms, brightens the color, and helps retain flavor, vitamins, and nutrients.
  4. While the sweet corn is boiling, create an ice bath by filling a large 4-quart bowl with ice cubes and cold water.
  5. After the sweet corn has been blanched, quickly place one to two corn cobs into the ice bath to stop the cooking process.  After 60 seconds, remove the corn from the ice bath and put it in a colander to drain while you repeat the process with the other ears of corn.  
  6. When the corn is cool enough to handle, cut the kernels from the cob.
  7. Pack corn kernels in reusable plastic freezer bags or containers, ensuring they are adequately sealed.  If using freezer bags, be sure to remove all air from the bag before labeling and freezing.
  8. To use: Cook frozen vegetables as you would with fresh produce, but with a shorter cooking time as they were partially cooked before freezing.
Preserving Fresh Green Beans

Green beans from the garden make an excellent dish cooked alone or in soups and salads.  This is an easy way to preserve green beans for the fall and winter months ahead.

Ingredients

  • 2 pounds fresh tender green/yellow string beans

Directions

  1. In a large 6-quart pot, bring 10 cups of water to a boil.  Drop the green beans into the water and bring water back to a boil for 3 minutes until tender but still crisp.
  2. While the green beans are boiling, create an ice bath by filling a large 4-quart bowl with ice cubes and cold water.
  3. Transfer the beans with a slotted spoon into the ice bath, which stops the cooking process.  Stir a couple of times and then drain the green beans.
  4. On a small baking sheet that will fit in your freezer, lined with a Silpat (which helps to reduce the waste of parchment, waxed paper, or aluminum foil), line green beans into straight-line formations. Freeze.  
  5. Once beans are frozen, remove them from the baking sheet and pack them into reusable plastic freezer bags or containers, ensuring they are adequately sealed.  If using freezer bags, be sure to remove all air from the bag before labeling and freezing.
  6. To use: Cook frozen vegetables as you would with fresh produce, but with a shorter cooking time as they were partially cooked before freezing.
Spotlight on McConnells’ Farm and Market in Southwestern PA

Spotlight on McConnells’ Farm and Market in Southwestern PA

McConnells’ Farm and Market, located in the Aliquippa area, is one of several CSAs in southwestern Pennsylvania. It’s one of our favorites. According to Calvin McConnell, the history of this family’s multi-generational and sustainable 180-acre farm goes back as far as 1787 by word and the early 1800s by a paper trail. McConnells’ Farm and Market has participated in the Community Supported Agriculture (CSA) model for the last eight years. The CSA model provides much-needed committed funds to the local farm and delivery of high-quality fresh farm produce for CSA participants.

The McConnells family was gracious in sharing their story of family farming with One Planet Life. The family appreciates their CSA members (75% are repeating yearly members), their seasonal clientele, and the land where they grow their food. Their peaches are the best that we have ever tasted, and the fruit has been their specialty since the 1930s. Various fruit trees, vegetable produce, and beautiful sunflowers and hollyhocks are grown on nearly 50 acres.

Old McConnells Farm

According to McConnell, the farm is not certified organic; however, their growing practices range from non-certified organic to integrated pest management (IPM). IPM is an effective and environmentally sensitive approach to pest management that relies on common-sense practices.

The McConnells are involved in every stage of crop production. Their home is on the farm; they drink the well and spring water and consume what they grow. This makes them highly aware and conscientious of safety precautions for their family and clientele. The farmers rely on crop rotation, planting ground covers to regenerate soil naturally rather than depleting it, drip irrigation, hand picking in place of herbicides, as well other techniques associated with sustainability.

McConnellsFarm Barn

Several years ago, they built a barn, adding much-needed space to showcase the variety of fruits, vegetables, herbs, and flowers grown on the farm. A large CSA chalkboard informs customers what is available and defines mandatory and value-added items weekly. Local artisan products such as soap, candles, pottery, and canned goods are also available for sale, along with canning supplies and canned goods. 

McConnells Market is a wonderful experience with an authentic country mercantile atmosphere.

McConnells’ CSA season begins in July and ends in November. Two plans are available to 180 members; a weekly Plan A and bi-weekly Plan B. Members also receive a discount on other farm produce and items for sale in the Market. To learn more, please visit their website.

McConnells Market

To learn more about CSAs, read our blog, Community Supported Agriculture A Win For Farmers and Families.

To find a CSA in your State, please explore our OPL INSIGHT: CSA Farms By State Map.

Community Supported Agriculture A Win For Farmers and Families

Community Supported Agriculture A Win For Farmers and Families

Community-supported agriculture (CSA) is a growing, mutually-beneficial partnership between local farmers and their community. Small farmers secure essential income at the beginning of the growing season, and people in the seasonal shares get weekly or bi-weekly access to fresh, local produce throughout the growing season. CSA provides farmers financial security, and community members get good quality food from local farmers.

There are roughly 4,000 CSA programs across the United States.

Most of the CSA shares supply a 3-5 person household. During the approximately 15-30 week season, each CSA box contains a variety of fresh food depending upon the harvest. A weekly selection can include fresh produce, eggs, dairy products, and whole grains. Each weekly box provides a new opportunity to explore new recipes and new ingredients. If you find that your share offers more than you can eat, share it with friends, freeze, pickle, or can your fresh produce. Now is the time of year to sign up for a weekly or bi-weekly subscription.

Some CSAs offer a self-pick operation.

A selected area of blueberries, apples, peaches, pumpkins, cucumbers, grapes, and other produce and flowers is available for members to pick on certain days. Members are always the first to receive the best selection before opening up to sell to the general public.

Picking up your weekly CSA share is fun and educational for the whole family,

Children can gain an understanding of where and how the food they are eating is grown. They also become appreciative of how fresh local grown produce tastes.  Now is the time of year to sign up for a weekly or bi-weekly subscription.

To find a CSA near you, explore our interactive map.
OPL Insight Map CSA Farms

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