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Author: Holly Rodricks

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Collard Greens

Holly RodricksBlog Post, Fall Foods, Summer Foods, Vegetable Guide, Winter FoodsNo Comments, ,
Collard greens come from the same family as cabbage, broccoli, and kale. They have dark-colored, edible leaves that grow on an upright stalk and can grow year-round. While stereotypically thought of as a Southern staple, collards are actually eaten throughout the world. Smoky and slightly bitter, collards can be eaten raw or cooked. Collard greens contain loads of vitamins K and A, as well as plenty of vitamins C, B6, manganese and calcium. One of the most amazing things about collards is that they can actually lower your cholesterol when you eat them by binding to bile acids in the digestive system, which makes it easier for them to exit the body. Storage Tips Storing Fresh Collards: Collard greens can be stored, unwashed, in a loosely tied plastic bag in the crisper drawer of your refrigerator, where they should remain fresh for 1-2 weeks. Freezing Collards: Like other greens, collards should be blanched before freezing. Once the leaves have been cleaned and trimmed, blanch by plunging in a boiling water bath for 30 seconds. Make sure that the water is boiling for the full 30 seconds. Removed quickly with a strainer and shock in an ice water bath for 2-3 minutes. Gather the blanched leaves into handfuls, squeezing out as much water as possible as you go. Once excess water is removed, form handfuls of chard into baseball-sized spheres, packing them together as if they are snowballs. Freeze these spheres on a baking sheet and then package them into airtight bags or containers. Quick Prep TipsAfter rinsing well and de-stemming (like kale) collards can sliced into ribbons and served raw in slaws and salads. They can also be cooked by sautéing, roasting, or braising. Slice off the woody stems, and then cut or tear the leaves into bite-size pieces before cooking. Further Prep Tips Collard Preparation: Fill the sink or a large bowl with cold water and plunge the leaves in it repeatedly, then rinse under cold, running water. Remove the center stem of each leaf by slicing along either side of the stem with your knife, cutting them in half while removing the stem. Alternatively, you can strip the leaves from the stalk using your hands. For salads and slaws, stack the de-stemmed collard leaves in a single pile and cut crosswise into thick ribbons. Only use the smaller, more tender leaves for raw preparations. The larger, more fibrous leaves are best suited for cooking, and the leaves can simply be torn into smaller pieces by hand, rather than chopping. Collards are very versatile, in terms of what they can handle cooking-wise, and are just as delicious in preparations where they are steamed for 5 minutes as they are slow-cooked for a full two hours! Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Onions

Holly RodricksBlog Post, Fall Foods, Summer Foods, Vegetable Guide, Winter FoodsNo Comments, , , ,
Onions are many-layered, bulb vegetables that come from the same family as garlic, chives, shallots, and leeks. While best known for their ability to bring tears to even the driest eye, they are one of the world's most versatile ingredients, enhancing just about any savory dish to which their added, whether raw or cooked. Onions are a good source of vitamin C and B6, iron, folate, and potassium. Their manganese content provides anti-inflammatory benefits that aid in cold and flu relief. Studies also show onions to have cancer- and diabetes-fighting properties, and to help reduce blood pressure, inhibit platelet clot formation. They've also been linked to a decrease in the risk of coronary artery disease, peripheral vascular diseases, and stroke. Storage Tips Storing Fresh Onions: Other than sweet onions, most varieties of onions can be stored for months, if kept properly. The simplest method involves using a hole punch to perforate brown paper bags well, placing several onions inside each, folding and securing the top with a paper clip, and storing in a cool, dark place. The wonderful world of the Internet contains all sorts of other exciting ideas involving items like mesh bags and pantyhose, but we'll leave the mastery of those approaches up to you! Freezing Onions: Once your onion is prepared, chop according to your preference and freeze in sealed, ziplock freezer bags, with as much air squeezed out as possible. The texture will change, making the onions suitable only for cooked dishes; however, they will maintain their good flavor for 3-6 months. Pickling Onions: Pickled onions pair deliciously well with sandwiches, salads, and cooked greens. Red onions are ideal for pickling, and extra pretty! To quick pickle your own, peel and slice them into rings and pack them into clean glass jars that have tightly sealing lids, such as mason jars. Add whatever spices are to your liking, such as peppercorns, thyme, allspice berries, dried chilies, and garlic to the jars. Use a more delicate, light colored vinegar like white wine or rice vinegar, in a 1:1 ratio with water, with a pinch of sugar and salt. Bring this mixture to a boil, then pour it into the packed jars. Close and allow to cool before refrigerating. Your pickled onions will be ready to eat within a few days and will remain good for up to a month! Quick Prep TipsOnce peeled, onions can be sliced into quartered into large chunks, sliced into rings or half-rings, or diced finely. They can be eaten raw on sandwiches, or in salads or fresh salsas; or they can be cooked, grilled, roasted, stewed or added in some form or another to just about any savory hot dish. They can even be frozen or pickled! Further Prep Tips Onion Preparation: I used to hate chopping onions until I learned this little chef trick: leave the root intact. With a sharp, large knife, such as a santoku or chef's knife, begin by shallowly slicing the stem-end off of your onion, creating one flat side. Place the onion flat side down and cut through the root to form two halves. Peel the papery layers off the outside and discard them. From here, you can either slice parallel to the root for slivered onions, or you can make a series of vertical slices, perpendicular to the root before jumping to the parallel slices, for a dice. I know this all sounds very scientific and hypothetical, so here is a helpful visual of the latter, to clear things up! Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Sage

Holly RodricksBlog Post, Fall Foods, Summer Foods, Vegetable Guide, Winter FoodsNo Comments, ,
Sage is an herb that comes from a perennial, evergreen shrub with a long history of medicinal and culinary uses. From the mint family, common sage has woody stems, and velvety greyish-green leaves. Savory and peppery, this herb originated in the Mediterranean and Balkan regions. Sage is known for its naturally antiseptic, preserving, and bacteria-killing qualities in meat. Its leaves, when steeped in hot water to make a tea, have also been said to ease depression. Storage Tips Storing Fresh Sage: Sage can be wrapped in a paper towel and stored inside a loosely closed ziplock bag, where it will remain fresh for several days. Do not wash it before storing. The added moisture will cause it to spoil more rapidly. Drying Sage: After washing and drying your sage completely, tie several woody stems of sage leaves together into a bundle using string or a rubber band. (Keep the bundles relatively small and they will dry faster.) Hang them in a cabinet, closet, or other relatively warm, dark, dry place for approximately two weeks. An easy hanging trick is to open up a jumbo paper clip into an "S" shape, hook one side through the rubber band, and use the other to hang. If you are in a more humid area, cut slits in the sides of a brown paper bag. Place the entire cluster of stems inside a brown paper bag, leaves first, and secure the bag around the stems with a rubber band. Proceed to hang the bundle as described above for 2 weeks or until the sage is completely dried. The paper bag will prevent the leaves from becoming moldy as a result of excess moisture in the air, so that they dry well. Once dried, remove the sage leaves off the stems. Discard the stems and collect the leaves into a pile. Rub them together between your fingers and hands until they begin to break down. They will not crumble like other, more delicate dried herbs, but will, instead, eventually turn into a pillowy mass that loosely holds together. Store this in an airtight, glass container in a dark area of your kitchen, such as inside a cabinet. Quick Prep TipsSage has a savory and slightly peppery flavor that wonderfully compliments fatty meats, dairy, and roasted winter vegetables. It can be used fresh with no more than a rinse or dried and used throughout the year. Further Prep Tips Sage Preparation: Sage loves fats. It pairs incredibly with pork chops, sausage, poultry, and dairy, just to name a few categories, and it can be used fresh as a seasoning in your cooked meals or dried for later use. To clean sage, rinse gently under running water. Separate the leaves from the stem and pat them dry with a towel. They can then be tossed whole into recipes or chopped, based on preference. Fresh sage actually has a milder flavor than dried sage. If you're cooking with it, add it to the pan right towards the end, rather than early on, so it doesn't get lost in the rest of the ingredients. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Kohlrabi

Holly RodricksBlog Post, Fall Foods, Summer Foods, Vegetable Guide, Winter FoodsNo Comments, ,
Kohlrabi, also known as German turnips or turnip cabbages, are low, stout vegetables in the brassica family, which includes cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. Although their might lead you to think that they are root vegetables, they are actually stem vegetables, with their bulb-like stems growing above the ground. Their taste and texture are similar to broccoli stems, but milder and sweeter. They are most popular in Germany and Asia. Despite their different colored skins, the green and purple varieties both look and taste exactly the same when peeled and eaten. The round, bulb-like kohlrabi stem is one of those magical vegetables that is low in fiber and high in nutrients. It is a rich source of vitamins C and B-6, niacin, thiamin, and Pantothenic acid, as well as phytochemicals that protect against certain kinds of cancer. It is also a good source of a number of minerals such as copper, calcium, potassium, manganese, iron, and phosphorous. It’s leaves abound in carotenes, vitamins A, K, and the B-complexes. Storage Tips Storing Fresh Kohlrabi: Kohlrabi stores best if the bulbs and leaves are separated and the bulbs are left unpeeled. Snip off the leafy stems close to the bulb with a sharp knife or kitchen scissors. Store the leaves in a sealed ziplock bag. Store the bulbous stems loosely in a plastic grocery bags. The leaves will keep for up to a week and the bulbs for several weeks if stored this way. Freezing Kohlrabi: Kohlrabi bulbs can be frozen whole or cubed, but either way, it is best to blanch them first. For whole bulbs, leave in boiling water for 3 ½ minutes. For cubed bulbs, 1 ½ minutes is enough. From here, the kohlrabi can be stored in the freezer in ziplock bags with the air pressed out. Quick Prep TipsKohlrabi stems (the bulb-like portion of the plan) can be eaten raw or cooked. Their tough skin does not break down when cooked, so it should be peeled first. The leaves are also edible and can be used as a substitute for kale. Further Prep Tips Kohlrabi Preparation: To prepare kohlrabi, first rinse the entire plant well in cold water to remove any dirt and grit. Then, remove the leafy stems. These can be saved and cooked just like kale or turnip greens. Next, using a sharp knife, quarter the bulb, to reduce it to a more manageable size. Angle the knife to remove the tough center. Discard the core and then peel the quarters. From here, you can cut your kohlrabi in matchsticks for slaws or thicker slices or cubes for roasting, stewing, steaming, pan frying, or stir frying. Alternatively, use a mandoline to create paper-thin slices that make an excellent addition to salads or are delicious on their own drizzled with olive oil and sea salt. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Arugula

Holly RodricksBlog Post, Fall Foods, Spring Foods, Summer Food, Vegetable GuideNo Comments
Arugula is a plant whose leaves are widely popular as a salad vegetable, although it is equally tasty cooked. Historically, it used to be wild-foraged or grown in gardens alongside plants like basil and parsley, but now it is commonly cultivated as a crop. It has a distinct, pungent flavor that adds personality to any salad dish. Arugula is an excellent source of fiber, vitamins A, C (to boost the immune system), K (for bone strength), B5 (for raising good cholesterol levels), and B6, as well as folate, calcium, iron, magnesium, phosphorus, potassium, manganese, thiamin, riboflavin, zinc, and copper. It also provides high levels of protein, and it helps to prevent cholesterol from sticking to arteries, lowers blood pressure, increases blood flow, improves blood vessel function, and lowers inflammation. Storage Tips Storing Fresh Arugula: As with all salad greens, moisture is the enemy, so resist the urge to wash your arugula before storing. It will come in a plastic bag loosely tied shut. Store it as is, unwashed, in the crisper drawer of your refrigerator, where it will remain fresh for 1-2 weeks. Quick Prep TipsArugula, like other greens, should be rinsed well and dried well before serving. Its bold, peppery flavor makes is well-suited for salads, as well as soups and pastas. Further Prep Tips Arugula Preparation: Arugula is best cleaned in a cold water bath. Fill your sink or a large bowl with cool water. Dump the arugula in and swish it around vigorously, gently rubbing the leaves between your fingers to loosen any dirt. Let it sit in the water for a couple of minutes so the dirt falls to the bottom. Transfer to a salad spinner or to a tea towel and dry thoroughly. The larger the arugula leaf, the more aggressive and pepper the taste. Smaller leaves tend to be slightly milder and sweeter. It's pungent flavor pairs particularly well with sweet mild lettuces like Boston and Bibb and dressing made with olive oil, balsamic vinegar, or lemon juice-based dressings. Arugula is excellent served raw in salads or pasta salads and is equally delicious when lightly cooked and added to pasta dishes, stir-fries, soups, or sauces. It will wilt quickly so quick sautéing with only minimum cooking time is necessary. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Green Garlic

Holly RodricksBlog Post, Spring Foods, Summer Foods, Vegetable GuideNo Comments
Put simply, green garlic is basically teenage garlic. It is a garlic plant that is harvested before maturity, when the leaves are still tender, and the bulb has not yet fully formed, which is why it is sometimes called spring garlic. At this stage, it is more similar in appearance to a scallion. Green garlic has a more mellow, less spicy flavor than garlic cloves and can be eaten raw or cooked. Nutritionally, green garlic is fantastic, boosting the immune system with its natural antibacterial and anti-inflammatory qualities, lowering cholesterol, fighting gastro-intestinal infections, and helping to battle anemia with its abundance of iron. Storage Tips Storing Fresh Green Garlic: Place the green garlic in a loose plastic or mesh bag so that air can circulates around it and store in the crisper drawer of your fridge, where it will stay fresh for 1-2 weeks. Freezing Green Garlic: After your green garlic is washed, dried, and trimmed, chop it up into thin slices. Place a piece of parchment paper on a baking sheet and spread the sliced green garlic out into an even, single layer on it. Put the baking sheet in the freezer. Once the green garlic is frozen, you can portion it out into appropriate serving sizes in airtight ziplock freezer bags or containers. Quick Prep TipsTreat green garlic just like you would scallions, from preparing to cooking. The whole plant can be eaten raw or cooked and makes a delicious topping for salads or extra source of flavor in marinated and cooked dishes. Further Prep Tips Green Garlic Preparation: Rinse green garlic thoroughly under cool, running water, to remove any dirt or grit. Lay it on a tea towel and pat dry. Using a knife, remove the root and trim any tips of tops that are wilted. From here, you can treat your green garlic exactly as you would a scallion, slicing thinly and sprinkling liberally on everything you cook for added flavoring and garnishing or adding right into your meals. Green garlic is excellent sprinkled on salads and blended into soups, or added into meat marinates. It is equally delicious in stir fries or mixed in with vegetables for roasting. The possibilities are endless! Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Swiss Chard

Holly RodricksBlog Post, Summer Foods, Vegetable GuideNo Comments, , ,
Chard, also known as silverbeet, is a hardy leafy green vegetable from the same family as beets and spinach. Its peak season is from June to August. Mature chard has a slight bitterness that mellows with cooking. The leaves and stalks can often vary in color. The origin of "Swiss" in the name is unknown, as it has Mediterranean origins. Chard is low in calories and high in nutrients, containing enormous amounts of vitamins A, K, and C. It also carries significant amounts of vitamin E, Magnesium, manganese, iron, and potassium. Storage Tips Storing Fresh Chard: Do not rinse chard before storing. The additional moisture will cause it to wilt more quickly. Store in an airtight plastic bag in the crisper drawer of your refrigerator, squeezing out as much excess air as possible before sealing. Use in less than a week. Freezing Chard: Like other greens, chard should be blanched before freezing. Once the leaves have been cleaned and trimmed, blanch by plunging in a boiling water bath for 30 seconds. Make sure that the water is boiling for the full 30 seconds. Removed quickly with a strainer and shock in an ice water bath for 2-3 minutes. Gather the blanched leaves into handfuls, squeezing out as much water as possible as you go. Once excess water is removed, form handfuls of chard into baseball-sized spheres, packing them together as if they are snowballs. Freeze these spheres on a baking sheet and then package them into airtight bags or containers. Pickling Chard Stems: Chard's tough stems can be refrigerator-pickled by packing them, standing up, into a jar and pouring a boiling 1:1 vinegar-to-water brine over them, season with whatever spices you'd like. The jar should then be cooled and refrigerated and eaten after 2-3 days when the flavors have soaked it. Diced up, they make a wonderful topping for salads and other dishes. Quick Prep TipsMuch like lettuce, chard leaves can be rinsed and spun. The stems of the younger leaves are easily edible, but they grow tougher as the plant matures and become more difficult to eat raw. If cooking, give the stems a few-minute head start before adding the leaves. Further Prep Tips Chard Preparation: Rinse chard under cold, running water. The stems of younger, more tender chard are easy to eat, but the more the plant matures, the tougher they get. Trim the bottom 1/4" off the stems you plan on eating and discard the rest. Then remove the stems from the leaves. A very simple way to do this is to hold the stem in one hand, place your fingers around the based of the leaf with the other, and pull up. You can also cut the stems out by stacking the leaves and using a knife, if you prefer. Stack the de-stemmed leaves and chop as your recipe requires. If cooking your chard, first chop the stems up and give them a head start of a few minutes before adding the leaves to your pan, as they will take a little longer to cook. Stir chard into stews and soups or blanch or sauté it like spinach. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Broccoli

Holly RodricksBlog Post, Summer Foods, Vegetable GuideNo Comments
Did you know that, when you eat broccoli, you're actually eating the flowering head of a plant from the cabbage family? It comes from the Mediterranean region and has been cultivated since the 6th century, being a particularly important part of Italian diet. Broccoli is an excellent source of vitamins C and K and contains smaller amounts of several B vitamins and the mineral manganese. Storage Tips Storing Fresh Broccoli: Broccoli should be consumed quickly—within 2-3 days—as it will not keep for long. When you first bring it home, mist it with water, wrap loosely in paper towel, and place it in a loosely tied or perforated plastic bag. Do not store in an airtight bag or container. Freezing Broccoli: To freeze, cut washed broccoli into florets and stalks into pieces. Steam for 5 minutes or blanch for 3 minutes and then plunge into an ice water bath or rinse under cold water for the same length as your cooking time to prevent further cooking. If you want the broccoli to freeze in individual pieces that you can remove by the handful, first spread it out into a single layer on a cookie sheet and freeze. Then, place in sealed, airtight containers or plastic bags in the freezer and consume within 1 year. Quick Prep TipsBroccoli is great raw, but if you quickly blanch it (or dip it in boiling water) it will have a more crisp-tender texture, a more pronounced flavor, and a brighter color. Broccoli can also be steamed, sautéed, roasted, or even grilled. Further Prep Tips Broccoli Preparation: With broccoli, the main attraction is the florets, but did you know that the stems are edible as well? Broccoli actually comes from the cabbage family, and it's stems have a somewhat similar taste. The fastest and easiest way to prepare broccoli is to first cut as close to the crown as possible to remain the main trunk of the stem. This will break the crown into several florets. From here, you can repeat the process with each floret, and repeat again, until you get the broccoli cut down to the size you want, depending on what you are making. Small caterpillars sometimes live in the florets of broccoli. Place your cut florets in a bowl of cold water and agitate them to loosen any grit or unwanted stowaways. Then run them under running water to rinse whatever you've washed away. This rinsing step is easily performed using the inside strainer bowl of a salad spinner. Your broccoli is now ready to eat or cook (and then eat, of course)! The stems can also be eaten, so before you discard them, think twice! Slice them up and sauté them or roast with your florets. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Caraflex Cabbage

Holly RodricksBlog Post, Fall Foods, Summer Foods, Vegetable GuideNo Comments, , , ,
A popular vegetable in Europe, Caraflex, also known as "conehead" or "arrowhead" cabbage is pointed, rather than round. It is sweet and crunchy—ideal for cole slaws and stir fries. Caraflex leaves are more loosely packed than ordinary white cabbage and more tender. Of all the cruciferous vegetables, cabbage contains the highest amount of some of the most powerful antioxidants, which have been shown to prevent several types of cancer. It also helps lower LDL or bad cholesterol and provides 85% of the body's daily requirement of vitamin K and 54% of vitamin C—even more than an orange! Cabbage is also an excellent source of fiber and many minerals. Storage Tips Storing Fresh Caraflex: Keep your cabbage whole until you're ready to use it. As soon as you cut it, it will begin losing vitamin C. Place inside a loosely tied plastic bag in the crisper drawer of the refrigerator. Because caraflex is delicate, you may start noticing deterioration around a week or so. (Other hardier types of cabbage will last for up to two weeks when stored this way.) When you  remove your caraflex from the fridge to prepare, you may notice the outer leaves have wilted a bit. Simply peel and discard any leaves showing signs of damage and continue with your preparation. Due to its more delicate nature, caraflex is best consumed fresh. Quick Prep TipsCaraflex keeps its shape when left in large chunks such as halves or wedges, which means less work for the chef! Simply split or quarter and proceed to steam, stir-fry, bake, grill, or whatever strikes your fancy! Further Prep Tips Caraflex Preparation: When cooking, remember that anything you do with white cabbage, you can also do with caraflex—only a little more gently. The leaves of cone cabbages are a little more delicate than their round relatives. Begin by removing any damaged outer leaves and discarding. Then, cut the cabbage in half, lengthwise. Rinse under cold, running water. Remove the core from the base of each half, and proceed as your recipe directs. If consuming raw, first shred or thinly slice and lightly salt the cabbage. Set aside for 10-15 minutes. This will make the leaves more tender and flavorful. If cooking, leave the cabbage halved lengthwise, quartered, or sliced into wedges. The large chunks will hold their shape and can be steamed, boiled, baked, or grilled this way until al dente. Use a skewer to test if the cabbage chunks are done. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Yellow Squash

Holly RodricksBlog Post, Summer Foods, Vegetable GuideNo Comments, ,
Yellow crookneck squash is a type of summer squash and is similar to zucchini in flavor but has a thicker peel, more seeds, and a fatter bottom that tapers toward the neck. Summer squash, unlike winter squash, get their name from their short storage life. Yellow crookneck squash are generally harvested immature, when they are less than two inches in diameter, since the skin toughens and the quality degrades as the squash reaches full maturity. Storage Tips Storing Fresh Yellow Squash: Yellow squash should be stored in a plastic bag, loosely tied shut, in the crisper drawer of the fridge and used within 4-5 days. Freezing Yellow Squash: Prior to freezing, wash the skin, trim the ends, and slice the squash into 1" pieces. Blanch the slices in boiling water for 3 minutes. Halt the cooking process by rinsing the blanched squash under cool running water or by plunging in an ice bath. Allow the squash to dry on a towel for approximately 20 minutes; then transfer to airtight ziplock freezer bags and freeze. Quick Prep TipsYellow squash can be eaten with the skin as long as it's rinsed first, or it can be peeled instead. It is delicious raw or cooked. It can be easily prepared by tossing in olive oil, salt, and pepper and lightly sautéing or grilling. Its blossoms can also be eaten. Further Prep Tips Yellow Squash Preparation: Begin by rinsing the yellow squash to remove any dirt from the skin. Do not rinse until right before eating. The skin can be left on or peeled as is your preference. The ends should be trimmed before eating. Yellow squash can be sliced into rounds, cut lengthwise and sliced into half-moons, or diced and eaten raw on its own, or in salads. It can be sautéed, baked, or grilled and requires little more than a bit of oil, salt, and pepper to be extremely flavorful. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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