To freeze berries lay them out in a single layer on a cookie sheet. Place the cookie sheet in the freezer. Once the berries are frozen, take a spatula and remove the berries from the cookie sheet and place them in a food storage bag or freezer container. Put a label with the year on the container.
Fresh peaches can be sliced thin, placed on a cookie sheet and frozen the same way as berries.
Don’t know what to do with all that squash you’ve got? Dehydrating is a great way to make use of excess veggies and fruit. Thinly slice, use a mandolin to save time, and place on trays in the dehydrator. I’ve dehydrated zucchini, kale, and apples, from my own garden, as well as peaches, apricots, and cranberries.
Read the dehydrator instructions to determine the recommended temperature and time . When they’re finished, place in a food storage bag or container. If dried and stored properly they’ll last a long time.
An excess of cauliflower or broccoli can be made into soup, placed in glass jars and stored in the freezer. There’s nothing like eating a home made hearty soup in the middle of the winter.
Making tomato sauce is easy. Boiling the tomatoes down does take time but most of it is unattended. Place tomatoes in a large saucepan with a little water, on the stove on medium heat. Cover. Turn down to low once the pan has heated up. Stir occasionally so tomatoes cook down evenly. If they start to burn on the bottom, lower the heat and add a little water.
Once they’ve cooked down quite a bit, cool slightly. Process through a Foley food mill over another saucepan. There may be other brands but that’s the only one I know. ;-) Compost or discard the seeds and skins. Place saucepan on low heat and simmer until sauce thickens.
Let cool to room temperature, add sauce to glass jars and freeze. When you’re ready to use the sauce, thaw it and add garlic and spices. Add tomato paste to thicken if necessary.
Have an abundance of greens? Make a simple pesto and freeze it.
- 2-3 cloves garlic
- 3c greens - basil, parsley, spinach, swiss chard, kale, arugula
- 1/4 c pine nuts, almonds, cashews, walnuts or pumpkin seeds
- 2-4Tbsp parmesan cheese or nutritional yeast
- 1-2Tbsp lemon juice or 1 drop lemon essential oil
- 1/4c olive oil
- Salt and black pepper to taste
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