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PAGE 16                                  FARMERS AND CONSUMERS MARKET BULLETIN – 404-656-3722 – agr.georgia.gov                WEDNESDAY, MAY 6, 2020
                                   Eat Georgia Grown all year long


           A how-to guide for freezing all your favorite Georgia-grown produce


        By Olivia Rader                                                                                      lon bag.
        Georgia Grown Chef                                                                                      Hot  peppers  –  Rinse,  dry,  remove  stem,  coat  with  oil
                                                                                                             and roast at high heat on grill or under broiler until skin has
           Below are  some  suggestions from the  Georgia  Grown                                             puckered and browned all over, cool and transfer to labeled
        Test Kitchen for freezing your favorite  seasonal  produce                                           quart bags and freeze flat for chili, salsa, or hot sauce.
        with minimal waste:                                                                                     Sweet peppers – Can be frozen fresh or roasted. Blanch-
           Summer squash – Rinse, slice thick, blanch for 1 minute,                                          ing not recommended. Rinse, trim of stems, seeds and ribs,
        chill in ice bath, freeze flat on sheet pan, transfer to labeled                                     slice if freezing fresh or cut into quarters and lightly oil and
        gallon bag.                                                                                          roast at 400 degrees for 10 minutes, freeze flat on sheet pan,
           Broccoli – Rinse, cut heads into florets and dice stems,                                          transfer to labeled gallon bag.
        blanch for 1 minute, chill in ice bath, drain, freeze flat on                                           Fresh shelled beans – Rinse, drain thoroughly, freeze
        sheet pan, transfer to labeled gallon bag.                                                           flat on sheet pan. Transfer to labeled gallon bag.
           Kale, Collard Greens – Soak, changing water as need-                                                 Sugar snap or snow peas – Rinse, trim, blanch for 1-2
        ed to remove grit. Remove leaves from stems, rough chop,                                             minutes, transfer to ice bath, drain, freeze flat on sheet pan,
        blanch for 30 seconds, chill in ice bath, squeeze out excess                                         transfer to labeled gallon bag.
        moisture, freeze flat on parchment-lined sheet pan in por-  Sweet corn – Blanch whole shucked corn for 3 minutes,   Peaches – Blanch in hot, not boiling water for 30 seconds,
        tioned clumps, transfer to labeled gallon bag.     transfer to ice bath, cut off kernels, freeze flat on sheet pan,  transfer to ice bath, slip off skins. Slice and freeze flat on
           Mustard Greens, Turnip Greens, Spinach – Soak,  transfer to labeled gallon bag. For roasted corn – grill or  sheet pan. Transfer to labeled gallon bag.
        changing water as needed to remove grit. Rough chop,  broil whole corn while turning frequently until charred in   Strawberries – Rinse, trim and slice, or freeze whole
        blanch for 10 seconds, chill in ice bath, gently squeeze out  spots and tender, cut off kernels, freeze flat on sheet pan,  with tops for smoothies on sheet pan. Transfer to labeled gal-
        excess moisture, freeze flat on parchment-lined sheet pan in  transfer to labeled gallon bag. Corn cobs can be scraped of  lon bag.
        portioned clumps, transfer to labeled gallon bag.  corn “milk” for creamed corn, then used for stock or as ma-  Blueberries – Rinse, drain thoroughly, spread onto sheet
           Tomatoes – Core, score an X in the top and bottom,  terial for your barbecue smoker.              pan and freeze flat. Transfer to labeled gallon bag.
        blanch for 30 seconds, peel in ice bath, gently squeeze to   Vidalia® onions – Slice or dice and caramelize or sauté   Watermelon – Remove pink flesh from white and green
        remove seeds and juice into separate container, roughly chop  in olive oil or butter until translucent, spread onto sheet pan  rind. Cut watermelon into cubes, remove seeds, freeze flat on
        peeled tomatoes in food processor and freeze in labeled  to cool quickly, transfer to labeled quart bags and freeze flat.  sheet pan. Watermelon pickles made using a recipe by Chef
        quart bags. Save skins, juice, seeds and cores to make home-  When peeling onions, save tougher outer layers for stock.   Steven Satterfield are one of my family’s favorite summer
        made tomato sauce or paste. Combine all scraps in a pot and   Okra – Rinse, trim woody stems so as not to expose  treats – make sure to remove the tough peel from the rind
        cook down until very soft, puree, strain, reduce until desired  seeds, blanch whole for 3-4 minutes, dice, dredge for frying  first. These can be eaten as is or used in relishes, salads, and
        consistency is reached and freeze in labeled containers.   if desired, freeze flat on a sheet pan, transfer to labeled gal-  drinks.




                                                                                               Jeff Register



                                                                                          Building & Truss

                                                                                        comfort






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               stay in and stock up on your favorite georgia grown                           Roof only, open gables - $7,500   Jregister@registermetals.com

                   foods delivered to the comfort of your home.                                                                  Locations: 2811 26th Ave.
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