**This is our monthly series that aims to help you cook more seasonally (visit the first one, Seasonal Cooking For May, for an introduction and definition of “seasonal”)**
I’m loving September for all the fresh vegetables and fruits that are in season right now! I have to admit, though, that it’s a constant battle to keep up with everything- preserving the harvest by canning, freezing, or drying before the produce spoils. In fact, as I write this I can smell the apples that are rotting while they wait for me to get some time to make applesauce…
But I just do what I can – when I can – and think about how much we enjoy these things the rest of the year when I make the time to preserve them. And I also take the easiest routes I can find. As an example, I’m freezing the green beans this year without blanching them first. Whew. I can’t believe I wrote that, let alone that I’m doing it – it’s like hearsay. ALL the “experts” tell you to blanch first to “stop enzymes and deterioration.” But we really don’t like the squeaky, rubbery texture of frozen green beans and I read on a garden forum about a member that never blanched theirs and that when boiled for 4-5 minutes were “virtually indistinguishable from fresh.” So we are experimenting. Update: see How To Freeze Green Beans without Blanching here!
Here’s what you’ll find in season this month:
- Beets (I’ve got a lot right now- remember you can freeze them after roasting!)
- Blackberries (we can pick wild ones August & September- love FREE fruit!)
- Green Beans
- Fall Raspberries
From the pantry and freezer:
- This is a month I’m stocking the freezer, so we’re eating as fresh as possible!
Recipes for September:
This is linked to Pennywise Platter.
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