Description: Put summer on ice

Put summer on ice


STOCK UP ON I berries, tomatoes, and stone fruits like peaches, plums, and nectarines

TO PRESERVE Wash and pat dry with paper towels. Hull strawberries and cherries and quarter tomatoes, peel, slice, and toss stone fruits with lemon juice and simple syrup to prevent browning. Place fruit in a single layer on a baking sheet (to keep it from sticking together) and freeze; transfer to zip-top bags.

Use Within 3 to 6 months; toss if you notice crystallization


STOCK UP ON zucchini, green beans, peas, and spinach (avoid produce with a high water content, such as cucumbers)

TO PRESERVE Blanch first: Drop vegetables in a pot of salted boiling water for 3 to 5 minutes, then plunge into ice water to halt cooking. After they’ve cooled. dry with paper towels, spread on a baking sheet, and freeze: transfer to zip-top bags.

Use Within 3 to 6 months


Description: Stock up on dill, rosemary, thyme, sage, oregano, basil. parsley, and cilantro

Stock up on dill, rosemary, thyme, sage, oregano, basil, parsley, and cilantro

STOCK UP ON dill, rosemary, thyme, sage, oregano, basil. parsley and cilantro

TO PRESERVE  Separate leaves from stems, then wash and pat dry. Chop, add 1 tablespoon of herbs to each well of a flexible ice cube tray, and fill with water Once frozen, remove cubes and store in a zip-top bag. The next time a soup, sauce, or stew recipe calls for fresh herbs, simply pop in a cube.

Use Within 12 months

Tip: when freezing produce in bags, leave a bit of space at the top for expansion.

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