This year was my first as a member of a local CSA, and I have not been disappointed. Since late spring, me and my two (now former) roommates have been receiving the bounty of Ridgeland Harvest--everything from early season greens to the now seemingly endless supply of zucchini and squash. It is, simply put, awesome. Of course, being that the three of us no longer live together, working to cook meals from this supply has gotten a bit trickier and has left each of us with a bit more food than we individually know what to do with.Specifically, I suddenly find myself with more green beans than you could shake a stick at--if you're the shaking-sticks-at-beans sort, that is. This is not an entirely unpleasant dilemma to have, as I happen to adore green beans, but I also don't want them to go to waste. One person simply cannot eat multiple pounds of fresh anything before it goes bad. And so it is that I am now on a personal quest to learn how to properly store fresh produce for longer periods of time.
Turns out blanching and freezing the suckers may be my best option, but this is a skill I have yet to acquire, so the process may be both entertaining and potentially disastrous. We'll see. In the meantime, I wanted to share some of the great resources I've found for learning how to preserve your food. And might I also add that, should you find yourself with more zucchini than you can use, don't simply ditch it on a neighbor's front porch and run away: donate it to a local food pantry!
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