Some of our members have mentioned that sometimes they are not able to consume all their share items in a week. Here are some suggestions, based on the experiences of our members:
- Most vegetables can be frozen. Remember that all vegetables, with a few exceptions, need to be blanched before freezing. ( The exceptions to this are peppers, tomatoes, cooked pumpkin or squash, onions, and herbs.)
- Blanching times vary with the size and type of vegetables. Do some research by consulting a home food preservation book before starting.
- Dehydration is another option, with the use of an electric food dehydrator.
- Large amounts of basil or other herbs can be pureed and frozen in ice cube trays. Once frozen, pop out, seal in ziploc freezer bags, and store in your freezer to use for your soups and stews this winter.
- Share some of your extra produce with a friend, neighbor, or family member. It’ll make you so happy to see how delighted they are!
- When all else fails and you find an item left behind in your vegetable keeper, compost it!