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    « & I Love You | Main | Terrier Tuesday -- Day of Reflection Edition »

    Monday, August 16, 2010

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    sue

    I'm not even much of an eggplant fan, but those are beautiful!

    Jennifer

    I am getting lots of eggplants from my CSA and was just wondering if I could make ratatouille and freeze it. Hmmm - thanks for the idea. Yours look simply beautiful!

    noonie

    I'm not a fan either but those look so much nicer than the ones in the shops... maybe I'd like those ones.. My courgettes are pathetic,I've never seen anything like it... usually fighting them back. I think I have one fruit and it's tiny....

    No sign of bugs just on a go slow this year...

    gayle

    I think eggplants are the most beautiful fruit of all. The shape and the color have tempted me to buy them, on more than one occasion, just to look at. (My husband doesn't like eggplant, and I'm more fond of the look than the taste...)

    I blanch some things, don't blanch others. Let us know how the experiments work out!

    Diane

    So was it the marigolds that thwarted the cucumber and squash beetles or something else? They have eaten my plants alive this year and I've vowed not to let it happen again next year.

    I love the sensual look of eggplants and need to experiment with more ways to cook them. Being able to freeze eggplant parmesan would be great, love those freezer dinners....

    margene

    You won't find my canning away in my kitchen like my mom did, but we may end up doing as you say, stuffing our veggies in the freezer, if we don't eat it all. We know better what plants we want next year. We already have a grand garden planned. Thanks Norma, for getting us off to a great start.

    Margaret in Ontario

    Hallelujah! :)

    Connie G.

    Atta Girl, Norma. I seldom blanch any more either, but, then, I only blanched green beans and found, like you did, that they are not as nice as when they are fresh. BTW, my results with not blanching green beans have been successful.
    I'd take some of your extra eggplant, but alas, I'm in GA. My neighbor vaguely offered me some of hers, but so far has only brought me a couple of her cucumbers. There's still hope as the summer is still full on here.

    Kym

    Another hallelujah! AND . . . so excited to hear about Just Say No to Blanching. I HATE blanching.

    JudyM

    Found a yummy recipe for eggplant in the Juy/Aug Coastal Living magazine. Grill sliced eggplant (I put olive oil and balsamic vinegar on the slices); let them cool slightly; then take one slice of eggplant, slice of fresh mozzarella cheese, slice onion (optional), fresh basil, sliced tomato, second piece of eggplant. Eat.

    Paula

    I'm afraid to think what I might end up with from my dozen or so eggplants! Fortunately, I think they might be a skinny asian variety.

    Stephanie

    We stopped blanching green beans last year, and they were SO much better coming out of the freezer - still crisp and not rubbery when cooked. I'm going to try skipping the blanching on carrots next.

    Seanna Lea

    I just got blossoms on my squash plant last year (I really did find a shady spot), but now the plants look like they are succumbing to some kind of mildew. It's enough to make me pull out my hair! Stupid mildew!

    Seanna Lea

    Last week. I know I've been in a show, but that much time hasn't passed, really!

    Rhonda from Baddeck

    I've tried freezing asparagus using both methods, and I get a gloppy mess either way. I've heard other people can do it, but I haven't found the magic. Those eggplants are gorgeous!

    Cheryl S.

    I always blanch my peas, and I think they're better that way. Even after being frozen, they still taste fresh, but it takes away that slightly chalky "rawness".

    I've also always blanched my green beans, but I must admit that I've never been happy with them. Maybe I'll try not doing that next time, after seeing the comments here. I heard once that a good way to freeze them was to put them in a container filled with water, so that they freeze in a block of ice. Never tried that, though.

    Otherwise, I don't blanch much. Tomatoes I just wash, core and throw in the freezer. They're fine for sauces, and the skin just comes right off when they defrost.

    I have a ton of eggplant this year, too. Must be a good year for it! I usually take my excess and slice it, bread & fry it, and then freeze the cooked slices. Then when I want to make Eggplant Parmesan, it's a snap.

    Cookie

    Hallelujah!

    I can't wait to hear your feedback on this no blanching business. That's crazy talk in my world, but it would be fabulous if we didn't have to do it.

    Elaine

    Hallelujah!! You are a Garden Goddess!
    The only thing I ever blanch before freezing is fresh corn. Blanch 2 minutes, on the cob, ice bath, cut off the cob and freeze. Personally, I think it's excellent in soups, chowders, salsas, salads.... Otherwise, other stuff: wash, dry well, and into the freezer it goes. And with all that eggplant, I'd be making a few small casseroles of Moussaka to freeze..... (Broil the eggplant before assembling to get rid of the excess moisture.) Gawd! I love this season!!
    Have fun!!

    Vicki

    I didn't grow anything edible other than herbs this year, but now I'm going to have to buy some beans & try to freeze them without blanching. I love them, but not frozen. A friend told me that she's only ever had success with canning them (& that's probably never going to happen here).

    Katherine

    I'm a non-blancher, typically. It's supposed to help lock in some nutrients better, but then, it helps drain away some nutrients too. I think there's some discussion of this in the book Stocking Up, which I suspect you have.

    The only blanching that occurs on a regula basis is prep for dehydration. It seems particularly important for potatoes.

    Angie L.

    Gorgeous Eggplants!!! Ever try them in Baba Ghanoush or Russian "caviar"also called "seeneyee"? Both are eggplant dips. Yummm. You know, I've never blanched before freezing, just chopped and double bagged, so there's no freezerburn.

    elizabeth a airhart

    perhaps a local dineing place
    could use your lovely egg plants
    and the rest of your garden

    lisa

    OK, I am SO going to do this with all the string beans. I told DH we should freeze some, I never have, a friend said to blanch. But that's, like, EXTRA work. I think I'll wash, cut them in half, and toss them in the freezer. They're destined primarily for scezhwan beans (it's too late to try to spell that) anyhow. But they can always go in soup.

    Sarah

    Hmmm...I think I know what I am going to do with the okra our neighbors gave us. I hope this works.

    paula

    Those are pretty. I grew Bambino a couple of times, and had flea beetles.

    bullwinkle

    My eggplants were consumed by some bug, this year. Yours are gorgeous. I am much jealous.

    Ftr, I don't blanch anything before freezing. I've never had a problem and it is much easier :)

    (Also - I don't peel the tomatoes. I figure I was meant to consume them the way they grew. Ymmv.)

    bev

    those are the most amazingly beautiful eggplants I have ever seen! They almost make me want to start a vegetable garden next year...maybe I will. I know I can always look here for some vegetable gardening advice ;-)

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