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