Preserving the Harvest

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Comment by Angie Knost on May 27, 2009 at 11:02pm

I just came across this article in the New York Times.

Also, check out her book, it's KGI's book of the month!

Comment by Maya on May 27, 2009 at 8:21pm

I concur. I do it in gallon bags because why not. That's what makes America great. (just kidding). It just breaks apart like peas (only bigger...). Very tired. All-city 5th-grade band concert this evening, am still recovering.

Comment by PiscesGirl on May 27, 2009 at 7:56pm

Yup - same here. No blanching necessary. Just chop, measure and freeze. I do mine in 4-cup increments because that's what my Mom's Rhubarb cake recipe calls for. ;-)

Comment by Sue G on May 27, 2009 at 7:35pm

no need to blanch rhubarb - makes it so easy - just chop into pieces (I do about 1/2"), bag, and freeze! We're big on the rhubarb combos here too-- "blubarb" pie is one of my favorites!

Comment by Beva on May 27, 2009 at 5:58pm

Hi Maya,
Do you have to blanch the rhubarb before you freeze it?

Comment by SaraBClever on May 27, 2009 at 11:19am

Just saw this link in the NYT. If you don't have a big garden like me but want to preserve other local efforts: http://www.pickyourown.org/index.htm I think it's fun for kids too! (I certainly have nice memories).

Comment by Maya on May 27, 2009 at 10:42am

Rhubarb freezes really well all chopped up in zip bags. It cooks down and doesn't go far by itself, but combined with firmer fruits (apples, blueberries, etc.) will stretch and still maintain the rhubarb tang. The kids' favorite is blubarb crisp!

Maggie, thanks for sharing Gavin's recipe for pickled eggs. The purple eggs people were describing are a southern US comfort food. There's a huge pickle jar full of them on the counter of every country general store down south. I'm a soft-boiled on buttered toast girl myself.

Comment by Cielce on May 27, 2009 at 9:20am

rhubarb bread sounds delicious! hmm, you're making me think that this weekend will be devoted to baking! I have lots of rubarb growing and lots of banana's frozen to use up :)

Comment by Susan Singley on May 26, 2009 at 3:23pm

I tried to preserve some of my rhubarb, but instead made 8 loaves of rhubarb bread---yummy. I could have frozen the bread but gave 6 loaves away and my family ate the last two loaves in 3 days. I will try to save the next batch that is ready.....

Comment by Joy Williams on May 25, 2009 at 4:11pm

Ok we just made up 7 jars of wild blueberry preserves. If you are in the states and are near a safeway, in the frozen fruit section there are bags of organic wild blueberries. These are a lot smaller and much more flavorful than your standard market blueberries. 2 bags make up 7 cups. These are yummy!

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