A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.
Thursday, November 10, 2011
Freezing Brussel Sprouts
I always wait for a frost to occur before buying brussel sprouts to freeze. They're much sweeter and more flavorful after a frost. Freezing them is simple: Wash and remove any soiled or soft outer leaves. Cut off any long stem pieces to within a quarter inch. Immerse 2 cups at a time in 2-3 quarts of boiling water for 3 minutes. Lift from boiling water and immediately dump into pan of ice water to cool. When cool, drain and pat dry. Package in freezer bags or containers. I put two servings each in sandwich bags, then put the filled sandwich bags into a larger (gallon) freezer ziploc bag.
If I want to put a smile on Dave's face,
I serve these for supper--it's his favorite veggie!