Cindy's Recipes and Writings

This week Sunday Supper shares tips for preserving summer’s bounty. There are so many ways to store food. I never got into canning but I will stock my freezer with veggies for the upcoming months.

Freezing individual vegetables is a good idea. You can just take out what you need as you make a meal. I’ll freeze greens as is and throw a few handfuls into dishes to add color, taste and nutrition.

Sometimes I like to go a step further. I’ll make freezer meal starters.

My Freezer Harvest Soup Kits make quick meal starters. Turn extra veggies, great roadside deals or Farm Market finds into easily stored kits.  What’s nice about this idea is you can use these in soups, casseroles or puree to make a veggie slurry to thicken sauces and soups.

For this particular one I used chicken stock, but water or veggie stock would be fine.

I don’t season the vegetables, that way it gives me more options for meals. If you are not using stock, a little salt and pepper is fine.

Cut your vegetables in sizes according to how fast they cook. You will only be blanching the batch for a few minutes.

I add the vegetables to a saucepan and only use enough liquid to cover by about 1/2 inch.

Bring the pot to a boil, reduce heat and simmer about 2 minutes. You want the veggies to be crisp tender. They will cook a little more after you remove them from the heat.

Transfer to a bowl and refrigerate to quick cool.

I like freezer bags over containers. Label and date the bags. I use the same method for filling the bags that I use to fill pastry bags.

Drape the bag over a cup or bowl and fill with cold mix.

I love this ladle with drain holes!

Squeeze out excess air and seal. Lay the bags flat in the freezer until totally frozen.

Viola! Your soup kits are ready for your next culinary masterpiece!

This event is being co-hosted by Tara of Noshing With The Nolands and Stacy of Food Lust People Love. Thanks Tara and Stacy!

Here are more exciting ideas for Saving Summer Bounty from the Sunday Supper Group!
Learn how to …

• Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca 
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey 
• Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings 
• Make Pesto Cubes from The Not So Cheesy Kitchen 
• Make and Freeze Rosemary Butter from Momma’s Meals 
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It 
• Oven Dry Cherries from The Redhead Baker 

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips 
• Green Tea and Chocolate Saketini from Ninja Baking 
• Sangria from Confessions of a Culinary Diva 

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands 
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi’s Kozy Kitchen 
• Spicy Apple – Carrot Chutney from What Smells So Good? 
• Spring Conserve from Hezzi-D’s Books and Cooks 

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love 
• Corn Cob Jelly from Daily Dish Recipes 
• Hot Pepper Jelly from A Kitchen Hoor’s Adventures 
• No Pectin Apricot Jam from Curious Cuisiniere 
• Peach Preserves from Delaware Girl Eats 
• Pineapple Mango Moscato Jam from Seduction in the Kitchen 
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious 
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking 
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake 
• Pickled Beets and Onions from Kudos Kitchen by Renée 
• Pickled Cherries from Jane’s Adventures in Dinner 
• Pickled Green Tomatoes from Culinary Adventures with Camilla 
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days 
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen 
• Refrigerator Pickles from Webicurean 
• Sweet Pickled Cauliflower from Because I Like Chocolate 

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood 
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen 

Dive into divine desserts

• Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
• Freeze ’em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

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