Fresh Freeze

The wealth of knowledge that USU Dietetics students have is amazing. We decided it was time to have their share some of their knowledge with you!  We gave the junior dietetic students  an assignment to write a post for the blog. They had free rein in their topic…but it had to relate to Soup of course! This is a wonderful post written by USU Dietetic student Laurie Kimball about how to preserve your produce in the summer to make delicious soups in the winter!

Even though Cache County winters are dark and cold doesn't mean
we have to give up eating quality foods for 6 months! 

Here are some food PRESERVATION tricks that will allow you to enjoy
your fresh produce longer, even after the frost comes around again. 

BLANCHING 

Blanching is briefly putting your veggies/fruit in boiling water. It helps preserve the color, flavor and nutrients. You can blanch vegetables and fruits with peels, like tomatoes or peaches, to help easily remove the skin. After a few minutes of blanching, immediately transfer the veggies/fruit to an ice bath to prevent further cooking. 

Blanching

Ice Bath

Blanch artichokes, asparagus, green beans, broccoli/cauliflower, or fruits/veggies with skin before freezing.

FREEZING

Freezing is an excellent method for preserving all sorts of foods. Here are the steps when freezing fruits and veggies: 

1. First freeze the food in a single layer on a baking sheet. This will help preserve the shape. 
2. After frozen, transfer to freezer safe bags or containers.
3. Label and date before storing. 

OTHER PRESERVATION TIPS 

• For your blanched items, follow the freezing steps after the ice bath. 
• Many fruits and veggies can skip the blanch step and go right to the freezing. 
• Try slicing or dicing items like peppers or zucchini before the freezing steps. 
• Go ahead and freeze herbs and greens too! 

These are the steps we use at Soup Connection to make our delicious soups all winter long.
Try this at home so you can do the same!

Peach Crumble* 
 Yield: 12 servings (1/2 cup each)

Freeze Brigham Peaches this fall to
use later for this tasty treat! 

Filling: 
7 1/2 cup sliced peaches
3 Tbsp. sugar
3 Tbsp. whole wheat flour
3 Tbsp. orange juice

Topping: 
1 1/2 cup rolled oats
3/4 cup chopped nuts  
1/2 cup brown sugar
1/3 cup whole wheat flour
3/4 tsp. cinnamon
5 Tbsp. canola oil

Preheat oven to 400 degrees. Lightly oil a 9x13 baking pan. Combine filling ingredients in a large bowl and pour into pan. In same bowl, combine topping ingredients. Pour over fruit. Bake 20-25 minutes or until bubbling and golden brown. 
  
*Recipe from Tammy Steinitz