- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Gardeners: What to do with excess harvest?
Posted on 5/15/11 at 9:25 am
Posted on 5/15/11 at 9:25 am
I can see I'll have a lot of peppers and cucumbers coming in real soon. Any ideas how to preserve or use them?
I know the obvious answer for the cucumbers is to make pickles, but what else? Recipes.
As for peppers, I usually only use 1 at a time when cooking, but what do I do with say 10 or 15 peppers? Should I chop/freeze? Can you pickle or can peppers?
I know the obvious answer for the cucumbers is to make pickles, but what else? Recipes.
As for peppers, I usually only use 1 at a time when cooking, but what do I do with say 10 or 15 peppers? Should I chop/freeze? Can you pickle or can peppers?
6
Posted on 5/15/11 at 9:27 am to tewino
Oh, and squash too. What to do with a bunch of squash? Yea I'm giving some away as well.
Posted on 5/15/11 at 9:31 am to tewino
Offer it to neighbors but they pick their own.
Posted on 5/15/11 at 10:20 am to tewino
I chop and freeze a lot of bellpepper for cooking that last me for most the winter.
I also pickle bellpeppers and banana peppers.
Putting up some bread and butter pickles this afternoon.
I will throw in a recipe for a cucumber mint salad.
PICKLED SWEET PEPPERS
2 1/2 lb. peppers
2 c. sugar
2 c. cider vinegar
2 c. water
1/2 tsp. celery seed
1/2 tsp. mustard seed
2 cloves garlic, crushed
1 tsp. salt
Wash and remove seeds. Cut in strips. Cook 3 minutes in boiling water. Drain. Add to all ingredients boiling. Simmer 5 minutes. Pack peppers in jar, cover with pickling mixture. Seal and process in boiling water bath--pints for 10 minutes, quarts for 15 minutes.
Cucumber-Mint Salad
Ingredients:
· 1 large cucumber
· 1 small onion, chopped fine
· 1 tablespoon chopped fresh mint
· 1/4 cup rice vinegar
· 1 teaspoon sugar
· 1/2 teaspoon salt
· 1/2 teaspoon lemon pepper seasoning
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature. Serves 4.
I also pickle bellpeppers and banana peppers.
Putting up some bread and butter pickles this afternoon.
I will throw in a recipe for a cucumber mint salad.
PICKLED SWEET PEPPERS
2 1/2 lb. peppers
2 c. sugar
2 c. cider vinegar
2 c. water
1/2 tsp. celery seed
1/2 tsp. mustard seed
2 cloves garlic, crushed
1 tsp. salt
Wash and remove seeds. Cut in strips. Cook 3 minutes in boiling water. Drain. Add to all ingredients boiling. Simmer 5 minutes. Pack peppers in jar, cover with pickling mixture. Seal and process in boiling water bath--pints for 10 minutes, quarts for 15 minutes.
Cucumber-Mint Salad
Ingredients:
· 1 large cucumber
· 1 small onion, chopped fine
· 1 tablespoon chopped fresh mint
· 1/4 cup rice vinegar
· 1 teaspoon sugar
· 1/2 teaspoon salt
· 1/2 teaspoon lemon pepper seasoning
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature. Serves 4.
Posted on 5/15/11 at 10:41 am to tewino
One thing I learned last summer. Jalapenos do not freeze well. They come out mushy. I planted fewer of them this year to avoid excess.
Posted on 5/15/11 at 1:06 pm to Zach
I dried and ground my leftover jalapenos last year.
Posted on 5/15/11 at 1:48 pm to tewino
chop up the cuc's and squash and add a little onions, throw it in a skillet with a little oil. nice little medley to serve with a chicken breast over rice or with a potato.
Posted on 5/15/11 at 8:43 pm to tewino
what about excess basil? besides pesto.
Posted on 5/15/11 at 8:45 pm to CreoleGumbo
quote:
what about excess basil? besides pesto.
i have been drying mine... but need some more ideas... can you freeze pesto?
Posted on 5/15/11 at 8:53 pm to z71frathoe
quote:
can you freeze pesto
yes, does great in ice cube trays then take out when frozen and put in a ziplock
Posted on 5/15/11 at 9:10 pm to CreoleGumbo
you can make some vinaigrettes with basil
Posted on 5/16/11 at 9:04 am to S
take your excess peppers and put them on a blistering hot oven or on the pit and roast them. Freeze them whole with the blackened skins on them. Just run some cold water on them when u want to used them and it will remove most of the skin. Roasted peppers freeze well and u can use them for just about anything.
as far as leftover squash goes:
-throw it in your next pot of spaghetti
-cut in half, scoop out seeds and stuff with boudin
-squash and rice gratin
-grate it and use it in meatloaf
as far as leftover squash goes:
-throw it in your next pot of spaghetti
-cut in half, scoop out seeds and stuff with boudin
-squash and rice gratin
-grate it and use it in meatloaf
This post was edited on 5/16/11 at 9:07 am
Posted on 5/16/11 at 9:10 am to Geaux2Hell
I freeze squash and stuff. Just blanch and freeze. Same goes for peas and green beans. Black beans I dry. Herbs I dry. Tomatoes are canned and put away. I also charge local people 20 bucks a paper grocery sack just to walk through and fill up what they want. Peppers can be dried ground and made into killed hot sauces or used fresh to make pepper sauce for collards and such.
Any excess at the end of the week I take to the food bank since they are always short of fresh produce.
Any excess at the end of the week I take to the food bank since they are always short of fresh produce.
Posted on 5/16/11 at 10:41 am to PurpleandGold Motown
Farm Journal Freezing and Canning
My grandfather used to subscribe to the Farm Journal. This is a book they put out on freezing and canning. I bought this book and it's pretty good reading. For two bucks, you can't find a better resource.
My grandfather used to subscribe to the Farm Journal. This is a book they put out on freezing and canning. I bought this book and it's pretty good reading. For two bucks, you can't find a better resource.
Posted on 5/16/11 at 11:30 am to bdevill
Squash-chop, mix with onion and then lightly sauté
Tomatoes- throw in freezer whole. Run under hot water when you’re ready to use them, the skin will fall off. Texture
Bell Peppers- seed and then throw into storage bags
Hot peppers- freeze whole.
Eggplant-Slice, bread then fry. Use them like noodles to make lasagna. Freezes up great.
Beans-blanch and freeze or can them.
Okra- slice and then toss with cornmeal. Ready to cook when you pull it out
Tomatoes- throw in freezer whole. Run under hot water when you’re ready to use them, the skin will fall off. Texture
Bell Peppers- seed and then throw into storage bags
Hot peppers- freeze whole.
Eggplant-Slice, bread then fry. Use them like noodles to make lasagna. Freezes up great.
Beans-blanch and freeze or can them.
Okra- slice and then toss with cornmeal. Ready to cook when you pull it out
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News