Fresh Local Strawberries

Local Fresh Strawberries

Today was the day!!!  Every year about the middle of June the local strawberries are ripe & ready for us to enjoy.  When visiting roadside stands or Farmer's Markets, quarts of these sweet yummy red berries are available to purchase.   It's been a tradition with me to purchase strawberries to prep for our large freezer & also to make Freezer Jam.  Oh, years ago the tradition was to go to the strawberry patch & pick the berries I needed.  Traditions change!  :)

This morning quarts of strawberries from Meadowbrook Farm in East Longmeadow, MA found their way to my kitchen.  After cutting off the tops, the strawberries were double rinsed in cold water & drained.  Then, 2 and 1/2 cups of this fruit were placed in Ziploc Freezer Bags.  Some of the larger strawberries were sliced first.  I add about 1 Tablespoon of sugar to each bag before closing.  It works well to move the sugar crystals around in the bag, so it dissolves.  Label & date each bag. 

In the winter months a defrosted bag of this yummy fruit is such a treat to top a Belgian Waffle, Yummy Oatmeal Pancakes or ice cream.

Ready for the Freezer!

Strawberries are always a 2 day project with me.  Tomorrow, I'll be making Strawberry Freezer Jam.

Do you enjoy making jams when the local fruit is available in your area?

Enjoy!
Yummy!

   
  

~Butternut Squash~

Mashed Butternut Squash ready to place in freezer bags.

The carton of Butternut Squash had been sitting on our garage floor for a good 2 weeks.  It's location was just to the left of our entry into our Family Room.  I sure could not miss it while glancing over - each time I went in or out of the door.  The squash that had been purchased at Meadowbrook Farm in October would be prepped to enjoy this month and also for our freezer to eat later. 

This "project" has become a tradition.  Butternut Squash is just delicious after it has been cooked.  No sugar nor spices are needed to enhance the taste!  While growing up, my family always raised this veggie and froze it.  Living in an apartment so many years ago in Hampden, MA, my DH & I had a large veggie garden.  Our landlord knew of my desire to grow our veggies, so he plowed a section of his rich soil side yard for us to plant our crops.  It was great!  That was all B.C. = Before Children!  Time moves on!  Now, I purchase the local fresh veggies when they in season and continue to freeze them.

Cut peeled chunks

Utensils I use:  Dutch Oven or Pot, Cutting Board, Knife, Spoon, Colander, Ziploc Freezer Bags, Marker for Labeling

Butternut Squash  

1. Rinse/clean the Butternut Squash under cold running water.
2. Dry.
3. Using a cutting board & a sharp knife, cut off & toss the stem and rounded top.
4. The long top portion is cut into slices. The slices are circles.
5. Cut the peel off & discard.
6. Cut each peeled circle into 2" chunks and place in large Dutch Oven/ pot.
7. The lower portion containing seeds remains.  Remove the seeds with a spoon.
8. I save as much of the orange vegetable as possible that surrounds the seeds.  Cut off the peel.
9. Cut into pieces & place in Dutch Oven/ pot.
10. Add cold water to container (so it reaches about 2" up in the pot)
11. Turn the heat to High.
12. After a Boil is reached, lower the heat and simmer about 13 - 15 minutes, until pieces can be pierced with a fork.
13. During the cooking minutes, carefully stir the Squash pieces often in the pot, so they soften equally.
14. Drain the squash using a colander.
15. Return the chunks to the large pot and mash.

*****
    15.  Cool until comfortable to pack in Ziploc Freezer Bags. 
    16.  Pack about 2 Cups of mashed Squash in Ziploc Freezer Bags.
    17. After labeling, store in freezer.

File Photo

Whenever Butternut Squash is desired for dinner, a bag is unwrapped.  The frozen chunk of squash is placed in a Corning Ware container with a lid.  Reheat in the microwave.  No Butter/ Margarine or spices are needed.

Do you serve Butternut Squash?  Have you frozen it?  It's very tasty!

Enjoy!
Yummy!

Freezing Butternut Squash

It's been a day filled with raindrops, but who would guess?    Glancing out my kitchen window the bright Mums are lookin' good!  Last fall we cut them back and mulched them...hoping they would make a comeback. 

It's October and some of my family's fave autumn veggies had been purchased and I was prepping them for our large freezer.  Butternut Squash!  Yum!  A tradition that started with my family during my childhood was preparing the delicious orange colored squash to place in our freezer to defrost/reheat to enjoy all year- whenever we wanted.  Well, until the year's supply evaporated.  That happens quickly!  We grew our Squash in one of our large gardens.   

Yes, Butternut Squash chunks can be purchased in a grocery store's frozen food department, but the purchased box/package may contain a combo of various winter squash - not really tasty unless Brown Sugar is added.  We enjoy the local veggie and we do not need to add any additional brown sugar.

This past weekend a large box of Butternut Squash was purchased at Meadowbrook Farm in East Longmeadow, MA.  After cutting off the skin of the veggie and steaming the chunks, it is mashed and then the yummy veggie is packed into 1- Quart Ziploc Freezer Bags.  Label and freeze.

Last year I posted the complete instructions:  Prepping Butternut Squash to Freeze

Butternut Squash Chunks
(File Photo)

It's worth the small amount of time and effort to prep and freeze this delicious vegetable.  The day before Thanksgiving Day, 2 packages are placed in my fridge to defrost.  They are reheated and find their place on our dinner table. 

An added plus is that I substitute the Butternut Squash for Pumpkin in recipes that call for Pumpkin.  Do you use this substitution?   

Yummy!
Enjoy!

   

     

Strawberry Freezer Jam

Getting ready to prep the Freezer Jam

Here in Western MA when the local Strawberry season is ripe, it's a wonderful treat to savor the taste of the fresh, sweet, juicy strawberries!  I always prep a flat of this delicious fruit and store sliced 2- cup portions in Ziploc Freezer Bags to enjoy during the year.  There is a reserved place on the top shelf of our large freezer for them.

On the same freezer shelf, there's also a reserved spot for Strawberry Freezer Jam!  Yesterday, was Jam day.  While growing up my mom, sister & I "put up" jams every summer for our fam to enjoy all year.  Now, I no longer stir the concoction over a hot stove top and use a paraffin wax sealer - like back in the day.  Freezer Jam has been my method for quite a few years.  Those Ziploc 1-cup containers are so handy.

Freezer Jam is very easy to prepare.  A package of Certo Liquid Fruit Pectin contains the directions along with 2 pouches of the liquid pectin.  The directions need to be followed exactly.  Wash & dry the 1-cup containers that will be used. Click here for more of my helpful hints and suggestions!

This year the Freezer Jam is especially craved.  After losing all foods in our freezer last Halloween due to the Halloween Nor'easter surprise (with no electricity for 6 days), we purchased commercially prepared jam this past year.  The purchased jam/preserves do not compare in taste when the competition is Homemade Freezer Jam!

Yesterday, three batches were prepared - one batch at a time.  The line up was sitting on our table for the 24 hours - before each batch would be placed in its reserved place in our freezer.  Each container is labelled, including the time when it would take its place on the top shelf.  The last batch of Strawberry Freezer Jam will be stored at 4:30 PM.  :)

   

Strawberry Freezer Jam Line-Up

Do you make Freezer Jam?  It's scrumptious!  

Enjoy!

Yummy!

                

Blueberry Oatmeal Pancakes

Blueberry Oatmeal Pancake

Pancakes are definitely a fave breakfast here!  After enjoying them for breakfast, there are always extras.  Storing these delicious extra pancakes in the freezer to locate on another busy AM is a great plus!  Who has time to make pancakes every time a family member dreams of them for breakfast???

***After the extra pancakes cool, place each in a sandwich bag.  Then, place bagged pancake stacks into a Ziploc Freezer Bag.  Into the freezer they go for other mornings!

Just as my DH & I have our individual fave baseball teams (that Red Sox vs. Yankees dilemma) we are partial to specific pancakes.  Me - I really like Awesome Oatmeal Pancakes - light, full of fiber, buttermilk, nutmeg & cinnamon.  I like anything containing Oats.  My DH would much rather dine on Blueberry Buttermilk Pancakes - light, containing blueberries, buttermilk, nutmeg & cinnamon.  Yes, just like the photo in my header, only just not a plateful at once.


Earlier this week there was a little compromise going on...Blueberry Oatmeal Pancakes.  It was another take on this 2-step Oatmeal Pancake!  This AM two frozen pancakes/person were placed on plates and popped into the microwave.  An easy quick nutritious breakfast on a chilly busy AM.

***The Oats soften in the Buttermilk overnight.  Makes a light pancake!  Yummy! 

Blueberry Oatmeal Pancakes

Ingredients:

2 Cups Old-Fashioned Oats
2 Cups Fat Free/Low Fat Buttermilk
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
*******
1 Cup Fat Free/Low Fat Buttermilk - use the next morning
1/2 Cup Flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Egg + 2 Egg Whites, slightly beaten
4 Tablespoons Olive Oil (for sauteing & baking)
And Blueberries - defrosted or fresh

Method:

1. Combine Oats, Cinnamon & Nutmeg.  Add Buttermilk, stir well.
2. Cover & refrigerate overnight.
3. Next morning - add additional Buttermilk, stir.
4. In a separate bowl stir Flour, Sugar, Baking Soda & Baking Powder.
5. Add to Oats mixture.
6. Add Egg + Egg Whites & Olive Oil.
7. Stir all, adding small amount of Buttermilk if needed.
8. Pour 1/4 cup portions on heated non-stick griddle.
9. Add 10- 12 Blueberries to portion on griddle.
10. When brown, flip over and cook other side.

These pancakes are absolutely delicious!  Full of fiber!  And filled with Blueberries!

Enjoy!
Yummy!

            

~Creamy Craisin Oatmeal~

Makings for a yummy hearty breakfast!

It's winter!  It's chilly outside!  It's the perfect time to enjoy a steaming bowl of a hot hearty cereal for breakfast!  Creamy Craisin Oatmeal ranks right up there in the delicious department!  The ingredients are always at hand in my kitchen - old fashioned Oats, Craisins, Milk (I use Soy Milk.), Brown Sugar (to taste), Nutmeg & Cinnamon.

Quaker Old Fashioned Oats and Ocean Spray Craisins are staples in my kitchen - I purchase the large containers at Costco.  O.K., you might ask why such a large quantity of Oats is purchased.  Well, I use those hearty oats often!  The large box of Quaker Oats contains two packages.  When one is opened I repack it in my 5 small Quaker Oat canisters.  Away into the pantry they go! 

This past Saturday AM, Awesome Oatmeal Pancakes (click name for printable recipe) were yummy!  A batch yields many of the light Nutmeg & Cinnamon flavored pancakes.  After the extra pancakes cooled, they were placed in sandwich bags and then Ziploc Freezer Bags, labelled and stored in my freezer to enjoy other mornings.  :)

The AM was cold & windy today - with no snow!  A bowl of Creamy Craisin Oatmeal tasted great!  The preparation was easy following the directions on the oat canister and also adding in the desired amount of Craisins + about 1/8 teaspoon of Nutmeg and of Cinnamon.  

*For a creamy oatmeal, place all ingredients in pot and let sit for 5 - 10 minutes, then prepare.

Do you also like hot cereal on a cold morning?

Enjoy!
Yummy!

          

~Craisin Raisin Oaties~

Craisin Raisin Oaties

Yes, four had been taken out of the orange cookie canister and stored in a small Ziploc Freezer bag, then placed in my freezer!  WooHoo! 
On Monday the outside temperature on our thermometer read 83°F and it is October!  We do enjoy Indian Summer here in Western MA, but who would have guessed that it would feel like a day in the mid summer?  Who would also guess that I would be baking Craisin Raisin Oaties on a very warm day?  Well, I made the commitment to bring refreshments to a Docent Class I was attending on Tuesday and  a promise is a promise. 

From the "get go" I knew that old fashioned oats would be used when I was baking the goodies.  Craisin Raisin Oaties definitely rank as one of the three fave cookies in my fam.  While growing up, my mom would bake them, but she did not include the Craisins.  They were not an ingredient we were accustomed to, even though I did live in MA.  Driving back from Boston after a Boston College Football game one Saturday many years ago, we stopped at a Rest Area on the Mass Pike.  One of the snacks offered in the "goodies" case was Oatmeal Cookies containing both Raisins and Craisins.  What a combo!  From that day I always added both whenever I baked Oatmeal cookies.

Usually when I bake these yummy nutritious cookies, I make a double batch.  They freeze very well when stored in Ziploc Freezer bags, so the small amount of extra time and effort is totally worth it.  However, the heat of the day on Monday called for only one batch to be baked.  So glad that I stored those four cookies in the freezer!  :)  Yummy!

Craisin Raisin Oaties

Oven :  350°F
Yield:  About 3 and 1/2 Dozen

Ingredients:

1 Cup (2 sticks) Butter/Margarine, softened
1 Cup Brownulated Sugar (or Brown Sugar)
1/2 Cup Granulated Sugar
2 Eggs (OR 1 Egg + 2 Egg Whites)
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt (optional) - I do not use any Salt.
1 and 1/2 Cups Flour
3 Cups Quaker Oats (Old Fashioned, uncooked)
1/2 Cup Craisins (dried Cranberries)
1/2 Cup Raisins

Method:

1. Preheat oven to 350°F.
2. In large mixing bowl, beat Butter/Margarine with Sugars until creamy.
3. Add Eggs, (Egg Whites) & Vanilla Extract.  Beat well.
4. Add Baking Soda, Cinnamon, Nutmeg, optional Salt & Flour.  Mix well.
5. With large spoon or spatula, stir in Oats. 
6. Add Craisins & Raisins.  Stir well.
7. Place 12 rounded Tablespoons of batter on ungreased cookie sheet.
8. Bake 10 - 12 Minutes until golden brown. 
9. After removing from oven, cool cookies in pan about 2 minutes before removing cookies from pan and placing on wire rack to cool.
10. Cool & Enjoy!

The infamous four cookies found in my freezer were defrosted last night.  Using two cookies and a small amount of Vanilla ice cream the Craisin Raisin Oatie Ice Cream Sandwich tasted scrumptious!

Enjoy!
Yummy!

   

~Blueberries~

It's July!  It's HHH and the local Blueberry crop tastes delicious!  Our supply of the local sweet juicy Blueberries for the year is now stored in the large freezer downstairs.  It's a tad too warm to use the oven, so my little griddle was put to work.  This AM Blueberry Buttermilk Pancakes tasted delicious!  Below, the third pancake is ready to flip over.     

After my DH & I enjoyed our breakfast the remaining pancakes were cooked.  The photo on my blog masthead gives a wonderful idea as to the quantity of delicious light pancakes (with a small amount of Cinnamon & Nutmeg) one batch yields.  The extras are cooled, packaged and placed in our freezer.

Earlier this summer when I was redesigning my blog, the large plate of Blueberry Buttermilk Pancakes kept coming to mind.  I had to include it.

This afternoon Blueberry Freezer Jam is on the agenda.  Two batches will be made -  each batch made separately.  I like this 24 hour method so much better than preserving the Jam using the method my mom & sister used during my childhood.  No stirring over a hot stove any more.  

Our supply of Blueberries are so juicy and delicious that next week we will probably purchase more to enjoy now and to freeze to enjoy later in the year. 

Are Blueberries one of your favorite fruits?  

Enjoy!
Yummy!

                

~Strawberry Season~

It's June!  Our large freezer downstairs has been defrosted and is ready for this summer's bounty!  As of this afternoon the top shelf now has Quart Sized Ziploc Freezer bags each containing 2 cups of sliced Strawberries!

Earlier today a quick trip to Meadowbrook Farm in East Longmeadow resulted in the purchase of 1 large tray (8 quarts) + 2 additional quarts of these luscious berries.  Every year I purchase strawberries at Meadowbrook Farms and prep them for our freezer.  During the frigid winter months in MA, defrosted local delicious strawberries make a wonderful topping for nutritious light Oatmeal Pancakes or on Vanilla + Strawberry ice cream.  I'd never consider buying the tasteless strawberries that are sold in grocery stores when these berries are not in season here in New England. 

This is also a tradition of mine that started in my childhood.  However, then my family would drive out to the strawberry patch and harvest our supply.  The prepping was done after we returned home.  As time went on my DH & I did likewise.  Now, we purchase the fresh strawberries directly from Meadowbrook Farm. 

Strawberries are so easy to prep for freezing.  The tops of these luscious juicy red berries are cut off and then the berries are cleaned:  Double rinse in cold water and drain.  Over the years I've learned that slicing them in half or thirds before freezing results in wonderful shapes when served on ice cream or on pancakes.  

The 2 extra overfilled quarts purchased today are sitting on the bottom shelf of my fridge.  Tomorrow morning 2 batches of Strawberry Freezer Jam will be on my agenda.  The Certo, sugar and lemon juice are ready to go, including the 1 Cup sized Ziploc Containers!  After preparing the Freezer Jam, the containers of jam will sit undisturbed for 24 hours before placing in the freezer.  Whenever jam is needed it's defrosted in the fridge.  You just cannot beat the taste!  :) 

When making Freezer Jam - remember to make 1 batch at a time.  The directions are located inside the Certo box.  Follow the directions exactly.

Do you enjoy storing local produce for future use?  Do you prepare jam or Freezer Jam?

Enjoy!
Yummy!

     

Raisin Zucchini Muffins

Last week while glancing through my local grocery store's (Big Y) sales flyer it did not take me long to notice that the price was right on Zucchini!  I'm definitely a consumer who enjoys a good sale on food, on clothing and on household goods.  Always have and always will be! 

Zucchini is not "in season" here in MA, so chunks sauteed in Olive Oil was a wonderful veggie at dinner.  Yum!  It's also been MANY months since I 've baked Raisin Zucchini Muffins!  So ... 2 extra Zucchini were purchased to bake a dozen of these raisin filled treats.  I knew better than dream that I'd bake a double batch while also preparing for Easter. 12 moisty raisin filled muffins would fit the bill.  My longtime readers know that I do not always remember to take a photo of food.  However, yesterday there was 1 remaining muffin, so I quickly snapped a photo - before my hubby walked into our kitchen and it would be gone.  :)

This recipe is inspired by Janet Pierce's Zucchini Chocolate Chip Muffins on allrecipes.com  In my family it's always "all about the Raisins", so I used 3/4 cup.  After enjoying eating Hard Boiled Eggs this past weekend I'm back to using Egg Whites + Olive Oil when baking.    

Raisin Zucchini Muffins  inspired by Janet Pierce

Oven :  350°F  
Baking time:  28 Minutes
Yield:  12 Muffins

Ingredients:
1 and 1/2 Cups Flour
3/4 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
2 Egg Whites, slightly beaten
1/2 Cup Olive Oil, for baking & sauteing
1/4 Cup Milk - I use Soy Milk.
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
1 Cup shredded Zucchini
3/4 Cup Raisins

Method:

1. Preheat oven to 350°F.
2. Place muffin liners in muffin pan.
3. Wash 2 Zucchini in cold water and dry.
4. Shred Zucchini to measure 1 Cup.
5. In a large bowl stir together Flour, Sugar, Baking Soda, Cinnamon, Nutmeg and Salt.
6. In a medium blow combine Egg Whites, Olive Oil, Milk, Lemon Juice and Vanilla.
7. Add shredded Zucchini to liquid ingredients.
8. Pour liquid ingredients into dry ingredients.  Add 3/4 Cup Raisins.  
9. Stir until moistened.
10. Divide batter evenly between the 12 muffin cups.
11. Bake 28 Minutes or until cake tester comes out clean.

These muffins are very moisty.  They also freeze very well.  If you have extra Zucchini, bake these Cinnamon + Nutmeg flavored muffins.  They are so good!  After the photo was taken ... my hubby did walk away with it.  Luckily, I had placed 4 muffins in a Ziploc Freezer Bag and they are waiting in our freezer.  :)
   
Enjoy!
Yummy!

                      

Roasted Yams & Carrots

With the hustle and bustle of getting ready for the holidays, tasty, nutritious, easy to prepare foods are necessary.  Orange colored Yams or Sweet Potatoes and Carrots can be roasted together very easily.  One evening this past week I had both of these veggies to use.  This was a two for one roasting event to be enjoyed along with Haddock Plan B!  Now that we are wearing our winter coats, Haddock Plan B has become Plan A!  No more grilling outdoors until warmer weather... 

Roasted Yams/Sweet Potatoes & Carrots

Preheat oven to 425°F. 
Line a large cookie pan (with edges) with foil and spray with PAM
Roasting Time:  30 - 35 Minutes

The Yams were prepared first, because I coated them only with Olive Oil (for sauteing & baking). 

After washing the two Yams, they were cut into 3/4" slices.
Place in a Gallon Sized Ziploc Freezer Bag containing 3 Tablespoons of Olive Oil.  
Place Yam slices on the outer edges of the large cookie pan.

Tongs work well to place the coated veggies on the baking pan. :)  No sticky fingers.

Carrots
Wash a 1 lb. bag of Baby Carrots in cold water.
Add 1/4 teaspoon Oregano, 1/4 teaspoon Basil, 1/4 teaspoon Garlic & 1/4 teaspoon Black Pepper  to the Ziploc Bag.
Mix together. 
Place Carrots into Ziploc Bag and coat with the Olive Oil & Herbs. 
Place the Carrots in the center of the cookie pan. 

Roast 30 - 35 Minutes at 425°F.
Prick with a fork to determine tenderness. 

Not only did my home have a wonderful aroma of herbs, but the heat coming from my oven was very welcome on a cold December day!  :)  Dinner was delicious! 

Enjoy!
Yummy!

     

Butternut Squash Muffins

After mashing the last batch of the Butternut Squash chunks that were in the large pot, 1 Cup of this tasty, orange veggie was refrigerated.  I had plans ...  Muffins!  Specifically, Butternut Squash Muffins - Yummy! During the month of November (especially before Thanksgiving) one of the ingredients in some of my baked goodies is Butternut Squash.  I learned this habit from my mom.  While growing up my fam had two large gardens.  Oh yes, Butternut Squash was one of our cherished veggies.  My mom did not bake goods with Pumpkin, but always substituted it with the plentiful orange colored tasty Butternut.  To this day, I still prefer using it.  I have used Pumpkin to see how it would taste/work, but discovered my mom knew what she was talking about.  Butternut Squash it is!   

It's a great ingredient in muffins!  The next day my 2 muffins pans were put to work.  One batch of these tasty treats requires only 1/2 Cup of Squash.  However, let me tell you whenever I am happily working in my kitchen, I seem to use many utensils and there are splatters in unusual places.  :)  So whenever I bake muffins, my rule is to make a double batch.  Sometimes, it may take an extra couple of minutes in the oven, but my freezer will be well fed!  It's always great to open the freezer door and locate a package of homemade muffins.  Yummy!  

A few years I started using Egg Whites, Soy Milk & Olive Oil as substitutions for Whole Eggs, Milk & Vegetable Oil/Butter or Margarine (melted/cooled) whenever possible.  Keeping in mind that 2 Egg Whites equals 1 Whole Egg.

These tasty muffins are so good with Raisins!  In my fam it's always all about the Raisins! This time the double batch did not last long nor did many muffins make it into our freezer!  The next day our sons and families had some goodies!  :)   

Butternut Squash Muffins
Oven:  400°F
Yield:  12 Muffins

Ingredients: 

1 and 1/2 cups Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 Egg Whites (or 1 Whole Egg)
1/2 cup Soy Milk
1/4 cup Olive oil (for Sauteing & Baking)
1/2 cup mashed Butternut Squash
1/2 cup Raisins  

Method: 

1. Preheat oven to 400°F.
2. Place muffin liners in muffin pan.
3. Combine first 6 dry ingredients.  Stir to mix.
4. Separate Egg Whites.  Place Egg Whites in small bowl and beat with fork.  (If using 1 Whole Egg, beat with fork.)
5. Add Soy Milk (Milk), Olive Oil & Butternut Squash to Egg Whites, stir.
6. Pour the liquid ingredients into the dry ingredients. 
7. Add Raisins.
8. Mix all ingredients until moistened.  Batter will be lumpy.
9. Fill muffin cups by evenly dividing batter. 
10. Bake 18 - 20 minutes in 400°F oven until muffins are lightly browned on top.  Double batch may take up to 4 additional minutes.
11. Remove muffins from pan immediately.
12. Cool muffins on racks.

Do you bake using Butternut Squash as an ingredient?  When making muffins do you bake a double batch as long as the utensils are being used?  Do you purchase an extra bag of Flour or Sugar if it is on sale during this time period?

My answer is yes to all three questions.  :)

Enjoy!
Yummy!

         

A Batch of Butternut!!!

Steaming, orange, mashed Butternut Squash!  My family's fav fall vegetable! Now, it will be the fav veggie of spring, also, if I start to tackle that bushel of Butternut Squash that has been sitting patiently on our garage floor.  :)  The time has come...  As our temperatures at night have decreased, I realize that it is not wise to let those light orange colored beauties sit on a cold concrete floor.  So, it was time to get moving and prep those veggies for the freezer.  Portions of mashed Butternut Squash were placed in Freezer Ziploc Bags and placed in our freezer to be enjoyed throughout the winter/spring.   

It is one of my fall traditions.  I usually prep 6 squash at once. First, the Butternuts are rinsed/cleaned in cold water.  Then, carefully the skins are removed with the aid of my cutting board and a sharp knife.  Cut off & toss the stem and rounded top.  Then, the long top portion is cut into slices that are circles, and the skin cut off.  After removing the seeds, I do not save them, but do save as much of the orange veggie as possible in the surrounding area.  2" chunks of orange squash are placed in two large pots on my stove top.  (I use my 2 Dutch Ovens.) 

After adding cold water (to reach up about 2" in the pots), the heat is turned up to High.  After a Boil is reached, lower the heat and simmer about 13 - 15 minutes, until pieces can be pierced with a fork.  During the cooking minutes, stir the Squash pieces in the pot, so they soften equally.   After draining the squash using a colander, return the chunks to the large pots and mash.  

I pack about 2 Cups of mashed Squash in Ziploc Freezer Bags.  After labeling, store in freezer.  Whenever desired for dinner a bag is unwrapped and the frozen chunk of squash is placed in a Corning Ware container with a lid.  Reheat in the microwave.  Easy does it! 

Yes, squash can be purchased already mashed and boxed & frozen ready to heat.  I've seen boxes containing a mixture of various winter squashes that need butter/margarine or brown sugar/maple syrup for flavor.  I am really not into adding sweetness to veggies to help make them more tasty, but would rather save any desired sugar for dessert.  We are very fortunate here in Western MA - Butternut Squash is readily available to purchase when the harvest is ready.  I usually purchase them at Meadowbrook Farm.   

In the next couple of days 6 more Butternuts will be prepped and find their spot on my freezer shelf.  The bushel will contain even less.  I always save enough for either dinner or a yummy dessert that contains Butternut Squash.  That will be another post!  :)

Do you enjoy Butternut Squash?  At other times of the year in addition to Thanksgiving Dinner?

Enjoy!
Yummy!

        

              

Ten Large Peppers

After these 10 large green peppers were placed on my countertop the song/book  "Five Little Pumpkins" quickly came to mind.  It's the song that young children learn during the month of October.  For younger tots there is even a board book or two containing the cute verse and illustrations with bright colors depicting the adventure of the bright orange pumpkins.

However, the bright green peppers on my counter would take the journey into my freezer.  During the month of August the local roadside stands sell and home gardeners grow nutritious, delicious green peppers.  It is at this time period each summer I purchase, prepare and then freeze these veggies after they have been cut into strips.  Later in the year and into 2011 whenever I want to add green peppers while preparing a main dish, I'll reach into my freezer and voila, they will be ready to use.  Sweet!  

The process I follow is easy.  The peppers are washed in cold water and dried.  Then, each pepper is cut into strips.  I place a handful of the cut strips into sandwich bags (that fold).  Then, each sandwich bag is closed, rolled and placed into a gallon sized Ziploc Freezer Bag.  For me, about 7-8 sandwich bags of pepper strips fit in one Ziploc Bag.  After labeling & dating the Ziploc Bags, they are stored in my freezer. 

These veggies are now ready to be added to my slow cooker or into any main dish that I will be preparing when the local fresh green peppers are not in season any longer.  In the winter there is no walking past imported green peppers in my grocery store - wishing for our local summer crop.  They are waiting in my freezer!

Do you freeze pepper strips when the green peppers are in season?  Do you like to stash veggies away for the colder months?  

We enjoy them!
Yummy!

   

      

Blueberry Season is here!!!

The local blueberries are available at roadside stands!  On Friday afternoon it was time to stop working on my sewing project.  My blue shorts were put on hold.  My DH & I drove out to Calabrese Farms in Southwick to purchase our year's supply of blueberries.  For me it is a tradition started in  my childhood to prepare & freeze the sweet, juicy, blue fruits of the summer.  Years ago (we'll forget about the number), my family would spend a day in August picking these tasty small pieces of fruit and pay for them by the pound.  There was a procedure involved - first the buckets were weighed after arriving at the blueberry fields.  I prefer my new method - purchase a large quantity of quarts already picked.  :)  

Later on Friday afternoon a large amount of the scrumptious berries were prepared to be frozen.  After going through them, they were double washed, drained, packed in Ziploc Freezer bags, labeled and dated.  

Now, Blueberries are also in our fridge!  Who can resist reaching into a container and getting a handful, especially when so many are available?  Rinse and a tasty, healthy snack awaits!  Oh, there has been snacking.  One batch of Blueberry Freezer Jam was made yesterday and another today.  

I also see a batch of Yummy Blueberry Muffins on the horizon.  If you'd like my recipe, click and print a  recipe card.  I use an Egg and also Egg Whites when baking these light, yummy muffins.  Cinnamon is also added.  One batch yields 22 muffins and they also freeze very well!  So good!       

Are local blueberries available to you?  Do you add them to cold cereal?  Have you made Blueberry Freezer Jam?  It's easy to make and tastes delicious!  Does you family like Blueberry Muffins?

Yummy!
Enjoy!