Thanks for all the birthday wishes! Something tells me 28 is going to be a great year 🙂
I was spoiled last night with a delicious meal cooked by mom, who has been an angel all week keeping all of us fed! Chicken picatta with green beans and asparagus – yum.
It felt like Christmas, more than a birthday, with all the goodies I got from the best husband/dad ever! A running book, running gear, yoga shirt, a waffle maker and a pizza cutter. It may sound random, but it reminded me of all the goals I am excited to get back to tackling. And, trust me, I’m much more of a running shirt and waffle iron girl than a jewelry girl!
Now, for the obligatory brag photo 😉 Hopefully these will begin to taper off, but I’m still in awe of every little face she makes!
And now, for some real info!
With the plethora of fresh summer vegetables starting to dwindle, it makes me anxious to take advantage of the farmers markets and store food for fall meals! It’s smart to take advantage of the cheap prices and freshness as I start thinking ahead to the colder months.
When I received a big bag of beautiful okra from a friend, I thought about how perfect it would be in a seafood gumbo in the fall. So since I was already stocked full of produce for the week, I decided to freeze it for safe keeping.
Properly freezing veggies takes a little more than just throwing them in a ziplock. Most veggies need to be blanched in order to destroy certain bacteria and enzymes that will make it go bad, while preserving the flavor, color and texture of the food.
Take my okra for example…
Start by rinsing thoroughly to clean off the dirt and grime.
Then, chop off the stems, being careful not to cut into the pod. This keeps the sliminess inside.
Prepare for blanching with 1 pot of boiling water and a big bowl of ice water.
Once it’s reached a full boil, throw in the okra for 3-4 minutes.
Check out this chart to find out how long to blanch your vegetable of choice.
Then quickly remove with a slotted spoon and place directly into the ice bath.
Once the okra has completely cooled, drain on paper towels.
Now that your vegetable is prepped, into the ziplock!
Squeeze out as much air as possible and mark the date on the bag before tossing it into the freezer.
This fresh okra is going to be amazing come fall… I’m already dreaming of gumbo!
What meal are you looking forward to enjoying when cooler weather arrives?