Preparing, Planning and Preserving

My garden was so prolific that I had to start preserving and freezing some of it - we could not eat it fast enough! I learned to use butter buds and sprays rather than dollops of butter and very quickly I began to lose weight - a very nice surprise. 

I learned that salads didn't seem to be part of a weight loss for me (too much "other" stuff like croutons, bacon bits, extras that add up in calories), but rather utilized salad fixins' such as tomatoes, onions, lettuce in very different ways -- as flavorings. entree beds or on sandwiches.

I learned to appreciate the taste of the vegetables and soon my garden could not sustain the appetite I had for vegetables. I began to hit produce stands. This shift was not intentional but a wonderful surprise. I started to eat more vegetables than anything else and I felt better. I got quite excited and started really going after the fresh stuff with (forgive the pun!) zest. We froze strawberries when they were in season. I learned how to preserve fruits and vegetables in a way that maximized it's flavor.

I learned to enjoy the feel of the produce I'd grown. An essential part of food prep and preserve was my very, very handy salad spinner.  I prefer the OXO salad spinner. I fill it with water and toss any vegetables I'm preparing, in there for a good soak.  Swiss chard attracts slugs, so I take some time to wash the leaves carefully, individually - which is how we should be washing our vegetables anyway!

Tools for preservation:  freezer bags and air removal system.

Return to Cindy's Stuff                     Return to Home Page