From our farms to you.
Peppers keep very well and are the easiest vegetable to freeze. Simply wash, dry, remove seeds, chop if desired, spread on a cookie sheet and freeze. Once they are frozen you can transfer them to a jar, container or freezer bag for long term storage in your freezer. All winter you can add frozen peppers to your stir fries or chili and enjoy the taste of summer.
This recipe is an easy way to freeze mushrooms for use during the “off” season.
2 cups chopped fresh mushrooms
½ cup chopped onion
3 TBS butter or oil
Dash of salt and sugar
Drizzle of soy sauce, to taste
Thyme, garlic or ginger, if desired
Saute onion in butter or oil until transparent. Add mushrooms and cook until liquid evaporates and the mixture becomes thick. Yield, approximately one cup to freeze until ready to use. Of course, it’s okay to simply eat it all without saving any for later.
1½ TBS unsalted butter plus extra for buttering the pan,
6 to 8 oz mushrooms (shiitake or portobello work well)
1½ TBS olive oil
½ cup chopped shallots or onions
1½ tsp chopped rosemary (dried or fresh)
½ cup whole milk
1 large egg + 1 large egg yolk
1/3 cup flour
1/3 cup parmesan cheese
½ tsp baking powder
· Butter a 9-inch pie pan
· Remove stems from mushrooms and cut mushrooms in ½” dice to yield about 3½ cups
· Heat butter and oil in large skillet over medium high heat; add chopped mushrooms and onions or shallots; cook stirring 4 to 5 minutes until vegetables are softened and liquids have evaporated. Sprinkle vegetables with rosemary, ½ tsp salt and ¼ tsp pepper. Spoon mixture into the buttered pie pan
· In a small bowl whisk together milk, egg, and egg yolk. In a medium bowl combine flour, cheese and baking powder. Whisk mik/egg mixture into dry ingredients, mixing just until well blended; pour batter over mushrooms.
· Bake on center rack of 375 degree oven until puffed and golden on top, 25 to 30 minutes.
· Serves 4 to 6