22 October 2016

Into The Pot

Today was cold and windy -- more normal for autumn than the summer weather we enjoyed during the week. This was a perfect day for staying indoors and cooking, and minestrone soup was on the menu. Out of the freezer and into the pot went a bag of green string beans from my summer garden.

Beans
After harvesting green beans, they were washed and sent whole into the freezer. It was an experiment to determine if they could be successfully frozen and later used as an ingredient in soups. For today's minestrone, a bag of beans was steamed to thaw it but beans were not cooked. They kept their shape after being cut, and best of all, they were tasty -- great as a soup ingredient.

Carrots
The carrots for the soup were pulled from the garden a few minutes before going into the pot. Carrots never grew well in my clay soil despite testing several types. Sand added to the soil didn't seem to help. Organic material eventually did (along with the previously added sand) and as long as carrots are planted in that same hospitable spot each year, they do well. I think the carrot shape represents the growing season like rings in a tree -- wet and pleasant at the spring, dry, wet and normal, hot, then recently unusually warm. Remaining carrots stay in the ground until they are used.

Zucchini
As noted in the previous post, they were diced, blanched in boiling water for up to two minutes, cooled in ice water, then frozen. They appear to have lost their firmness going into the freezer, but they may be fine as a soup ingredient.

1 comments:

Casa Mariposa said...
Every year I grow less veggies and I've finally decided not to grow any more at all. But I do grow lots of food for pollinators! But how wonderful to be able to throw your own home grown produce into the soup pot. :o) I hope to see you at the Fling!