It’s been very hot here this week. Today, with the humidity, it’s supposed to feel like 41C. And, as things usually go, the peas and beans are ready to be picked all at the same time. So, we were out in the garden picking vegetables at 7:00 this morning, when the temperature was about as sane as it’s going to be all day. And now the rest of my day is pretty much laid out for me. I’ll be shelling peas and snipping beans to put in the freezer.
This year I’m going to do it an easier way. Blanching vegetables before freezing is the norm usually – to preserve colour and taste so that vegetables can be frozen for up to a year. However, some coworkers have recently told me that they have been freezing their beans, peas and greens raw for years with no flavour or colour loss. And in reality, even though our garden is pretty big, these vegetables will only be in the freezer for a few months before they are consumed. I also prefer the way the beans keep their crunch better than if they are blanched.
For me, this is the greatest bit of information that I’ve received in a long time. Today I will shell the peas, rinse and snip the ends off of the beans, wash and chop the swiss chard, let them dry, then put them in bags, squeeze out as much air as possible and freeze them.
And then the small squeaky kid and I are going down to the lake for a swim.