Wednesday, July 6, 2011

Vegetarian Freezer Cooking: Coping with Summer Garden Excess

We are swimming in produce, so I think I will need to do a quick session of vegetarian freezer cooking this week!

I have a bunch of eggplant(s?) from my grandparents' garden which will go well with a zucchini from my garden in an Eggplant Stew over Couscous recipe, which is basically ratatouille. I'll make and freeze the stew, then make fresh couscous as needed. I'll also freeze 3/4 cup portions to eat for breakfast.

My grandparents also gave me a ginormous zucchini which I'll make into a Summer Squash Frittata, which I'll freeze in indidividual servings (makes 8) for quick breakfasts. I haven't tried to freeze a frittata before, so this is an experiment!

I also have a bunch of peaches that I'm not going to be able to eat in time, so I think I'll make up the fruit filling for my favorite Peach Blueberry Crisp--recipe to come. I'll also make up multiple batches of Crisp Topping--one for this fruit, and several more for Future Fruit.

Lastly I need to make a point to cure some Lavender Sugar so that I have enough to make a big batch of Lemon Lavender Cookies--a recipe from Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family. I'll post about that recipe soon, too.

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