This is the first year
we've used a CSA, and every Tuesday we get a delivery of fresh-from-the-farm vegetables. Last week, however, our delivery came the night before we left on a
camping trip.
Since I wasn't sure all those goodies were going to last until we got home, I decided to freeze what I could. That's when I had a "why-didn't-I-think-of-that" moment.
After doing an internet search to find out if my green onions and garlic scapes
could be frozen (they can, though they should only be used for cooking, not raw, afterwards), I discovered Biggie at
Lunch in a Box. She recommends
freezing green onions and chopped herbs in plastic bottles, so that they are simple to pour out and measure when adding them to a recipe. Brilliant! Why
didn't I think of that?
Make sure veggies and herbs are completely dry before chopping. If you have room in your freezer, place them on a cookie sheet first and freeze for about an hour, then funnel them into your plastic bottle. Label and you're done!
If you enjoyed Anna's recent post on
unusual uses for plastic soda bottles, then this is one more trick to add to the list!
Source
Make A Rustic Sawhorse Table For Under $40
8 Clever Organizing Tricks
