Regrow your vegetables!
Green Onions (also known as spring onions/scallions)– save the bottom part and plant outside in the dirt or place in a small jar with water. Green onions re-grow very quickly!
Celery- Cut off the base and place it in a glass or cup in warm water and leave it in the sun. Leaves will begin to grow in the centre; once this happens you can replant it in the ground.
Garlic Chives- garlic chives are the green stalks that grow from a clove of garlic and can be added to dishes like salads and baked potatoes. Place a garlic clove in a small cup and add water to the bottom without submerging. Roots will grow in a few days and shoots will grow shortly after!
Lettuce and Cabbage- Cut off the bottom of the head of lettuce (or cabbage) and place it in a small bowl of water. New growth begins from the center in as little as 3 days and you’ll have a new half-head of lettuce in about 2 weeks.
Freezing Produce
credit: Penn State Extension
Freezing is a quick, convenient, and easy method of preserving foods in the home. Frozen foods are easy to serve because most of the preparation is done before freezing. Freezing preserves nutritive quality so that frozen foods resemble fresh foods.
Many foods can go directly into the freezer raw. The cold temperature slows down the enzymes in produce that cause it to deteriorate. Fruit, in particular, which has natural acids that further stagger this enzymatic activity, can usually be frozen without any additional preparation. Many low-acid vegetables, however, benefit from a quick blanching to deactivate those enzymes that would hasten their deterioration even in the low temperature of a freezer.
Tray Freezing:
Place fresh berries (i.e. strawberries, blueberries, raspberries, etc.) in a single layer on a cookie tray and place in the freezer overnight. Once frozen, store them in the freezer in ziplock bags or containers. They make great additions to smoothies, oatmeal, and baking recipes!
Why blanch vegetables?
- To improve flavor, color, texture, and nutrient retention
- To slow or stop the action of enzymes in the ripening process
- To cleanse the surface of dirt and organisms
- To soften vegetables, making it easier to fill containers
Blanching Directions:
- Bring 1 gallon of water to an active boil. Lower 1 pound of vegetables into the water. Cover. Return to a boil. Start counting the blanching time when the water returns to a boil.
- As soon as blanching is complete, vegetables should be cooled quickly in 3-4 gallons of cold water.
- Chill at least as long as vegetables were blanched. Drain and then package.
| Vegetable | Size | Recommended blanching time |
| Asparagus | Small spears
Large spears |
2 minutes
4 minutes |
| Green, wax, or Italian beams | Small
Large |
2 minutes
3 minutes |
| Broccoli | 1 ½ inch piece | 3 minutes |
| Brussel sprouts | Small heads
Large heads |
3 minutes
5 minutes |
| Cabbage | Quarters
Wedges Shredded |
4 minutes
2 minutes 1 ½ minutes |
| Carrots | Sliced or diced
Whole |
2 minutes
5 minutes |
| Cauliflower | Small pieces
Large pieces |
3 minutes
5 minutes |
| Corn | Whole cut kernel or cream style
Corn on the cob small ears Corn on the cob medium ears Corn on the cob large ears |
4 minutes
7 minutes 9 minutes 11 minutes |
| Okra | Small pods
Large pods |
3 minutes
5 minutes |
| Peas, black-eyed and green | Small
Large |
1 ½ minutes
2 ½ minutes |
| Sugar peas | Small
Large |
2 minutes
3 minutes |
| Zucchini or summer squash | ¼- ½ inch slices | 3 minutes |
Chopped onions and peppers usually don’t need blanching (refer to Tray Freezing directions above)
Sweet potatoes, pumpkin, spaghetti squash, and tomatoes should be cooked before freezing.
Drying Herbs
credit: Penn State Extension
When to harvest herbs:
Most herbs are best for drying just before the flowers first open. New leaves at the tip of the plant will have the most concentrated flavor. Flowering herbs tend to be somewhat bitter.
Preparing herbs for drying:
Remove any bruised, soiled, or imperfect leaves and stems. Inspect plants, especially seeds, for insects. Rinse the stems in cool water and gently shake to remove excess moisture. Then gently pat dry with a paper towel. Another option is to remove moisture using a salad spinner. Remove as much moisture as possible.
Methods of drying herbs:
Less tender herbs such as sage and thyme are the easiest to dry. They can be tied into small bundles and air-dried. Tender-leaf herbs such as basil, tarragon, lemon balm, and the mints have a high moisture content and will mold if not dried quickly.
Air-Drying: For air-drying to be successful, humidity must be low and good air circulation must be available. Stems of herbs such as mint, sage, or thyme can be tied in a small cluster and hung in a dry area with good air circulation. If you use a rubber band to tie them, it will tighten as the stems dry and stems will not fall out of the cluster. Hang herbs away from the sink, stove, or dishwasher where there is a lot of moisture. Herbs with small leaves can be laid out on a fine stainless steel or food-safe plastic screen or paper towels to air-dry. When dried, just strip the leaves from the stem to store. For herbs with larger leaves, remove the leaves from the stems and lay them on screens or paper towels without allowing the leaves to touch. Up to five layers of herbs and paper towels can be dried by this method. It may be necessary to change paper towels as they absorb moisture from the herbs.
Microwave Drying: Parsley, basil, and celery leaves dry well in some microwave ovens. A microwave with a wattage rating of 1,000 or higher may heat too fast to use this method. Arrange washed and dried herbs one layer thick between microwave-safe paper towels. The length of time will depend on the amount of herbs and the power level of the microwave oven. Microwave on high for 2-3 minutes per cup. Start with one minute, mix after every 30 seconds, and continue checking for dryness. Remove from microwave and cool. Rub between paper towels to crumble. Repeat with remaining herbs. Caution: Watch carefully- if there is not adequate volume, the paper towels can catch fire.
Oven Drying and Sun Drying: Oven drying is generally not recommended because even the lowest temperature destroys much of the flavor, oils, and color of the herbs. To oven dry, set the oven at the lowest temperature (not above 180 degrees Fahrenheit) for 3-4 hours with the oven door open. Sun drying is not recommended in Pennsylvania because high humidity levels prevent the quick removal of moisture.
Testing for Dryness: Herbs are sufficiently dry when leaves are crispy and crumble easily between the fingers.
Storing Dried Herbs:
Make sure herbs are completely dry to prevent mold growth during storage. Avoid exposing to air, heat, and light. Airtight and vapor-proof containers will prevent herbs from absorbing moisture from the air and other foods from absorbing the fragrance of the herbs. Store in a cool, dry, dark place such as cupboards or drawers away from stoves and sinks. Don’t set them near the stove top or on the windowsill. Storing dried herbs in the refrigerator or freezer will maintain their freshness, but it creates other problems. If you take a container from a cold area to the warm kitchen, condensation may form, causing the dried herbs to absorb enough moisture in the jar to cause spoilage. Most dried herbs keep well for up to a year. Judge their strength by their aroma. Store whole or crushed, but whole herbs are preferred because they hold their oils and retain their flavor longer.
Substituting Dried Herbs for Fresh: Use these amounts as guidelines for substituting one form of an herb for another:
- 1 Tablespoon fresh herb
- 1 teaspoon dried herb
- 1/4 teaspoon powdered herb
- In some cases, dill seed may be substituted for fresh dill or dill weed; 2-3 teaspoons dill seed or dill weed provides the flavor of one head of fresh dill.