Saving Marigold Seeds

2nd Generation Marigolds
(File Photo)

Oh yes!  It's that time of year!  Time to save the Marigold Seeds!

All summer we've enjoyed our vibrant yellow & orange colored Marigolds.  They add a beautiful touch of color to our yard.  The plants with the orange flowers are 3rd generation from a single plant that my wonderful cute grandsons gave me for Mother's Day 2 years ago.  I have every intention of keeping that original plant family going for more years.  It's becoming a FuN tradition!  Saving the seeds to plant again next spring is my plan!  It is easy & does not take much time.

Saving Marigold Seeds

1. Look for the dried blossoms on the Marigold plants (in lower left photo above).
2. Break off the dried pods.
3. Place in an open envelope to continue drying.
4. After a month or so- when completely dry, separate all of the seeds from the pods.
5. Place seeds in another envelope.  Label/ date/ seal envelope.
6. Store until next year!

Marigold Seeds

This year I used a long planter on our deck for my "special crop"!  It's been a hot dry summer, but currently, these orange colorful flowers are overflowing the green planter.   

3rd Generation Marigolds- 2016

Looking forward to the 4th generation Marigolds!  I've started saving the seeds to Enjoy again!

~Freezing Green Pepper Strips~

Green Peppers for my freezer.
(File Photo)

Do you purchase Green Peppers to use in recipes during the colder months?  Do you live in an area where these Peppers are sold at roadside stands at this time of year?  For me it's yes to both questions!  That's the reason I purchase about 12 locally grown Green Peppers to prep and freeze.  In the colder months when I'm cooking dinner it's easy to open our freezer door & take out a package of the Pepper strips.  There's no reason for me to purchase a commercially frozen bag of Pepper chunks or purchase the fresh imported vegetable from my grocery store.

Sunday was the day to move on my Pepper detail.  With not too much time involved my Green Pepper strips were in my freezer on Sunday afternoon.  I'm posting my instructions again this year, because I see that you, my readers, have been searching for it.  It's great to use the locally grown veggies during the colder months, too!

After placing the Pepper bags in my freezer I realized that I had not taken a photo. My search was on to find a File Photo.  :)        

Freezing Green Pepper Strips 

1. Rinse Peppers under cool running water.  Dry.
2. Cut off tops.
3. Discard seeds.
4. Cut each Pepper in strips. 
5. Place a handful of Pepper strips in a plastic sandwich bag.   (I do not use exact measurements.) I "eyeball" the amount I'd get from 1 whole Pepper for each bag.
6. Close the sandwich bag and fold over. 
7. Carefully, place all sandwich bags in a Ziploc Freezer Bag.
8.  Seal, label and place in freezer.

When you want a Green Pepper while preparing dinner, it's so easy to reach into the freezer.

Enjoy!
Yummy!

            

Freezing Butternut Squash

Preparing for the freezer!

It's definitely like clockwork!  In October my DH & I purchase a bushel of Butternut Squash from Meadowbrook Farm in East Longmeadow.  One of our local grocery stores does purchase their supply there, also, but we go "farm to table" ourselves.  The carton is stored in our garage.  It's all part of the plan!    All summer we've dined on locally grown vegetables.  It is definitely a change in the taste when we buy them the remainder of the year at our grocery stores!

A Bushel of Butternut Squash

Butternut Squash is one of my fave vegetables!  You remember my story:  Growing up my family had 2 large vegetable gardens.  We canned & froze the year's supply of our veggies.  The gorgeous Butternuts were one of our last harvests.  Preparing these vegetables & freezing them to enjoy the remainder of the year was definitely a tradition for me.  As newlyweds my DH & I had a great garden when we rented our apartment here in Western Mass.  Our kind landlord plowed a small section of his beautiful lawn, so I could have my garden.   My DH learned about growing veggies & got hooked on the fresh food.  Our corn smelled so good that the local cows visited one day-  much to our surprise.  My DH had grown up in Queens, NY, so it was shocking to see the cows in our garden eating!  Definitely not a common sight in one of the boroughs!    

This past Sunday the Patriots were playing the Broncos & my pots of peeled/ prepared Butternuts were on the stove simmering.  It was time to start tackling that bushel in the garage!  Our weather has gotten colder & the squash needs to be prepared for the freezer.  Even during an exciting football game the tradition lives on!  A good sous chef is an added plus, here!
              
Freezing Butternut Squash

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 12 - 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.

***

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

Do you freeze Butternut Squash?  It's a very tasty veggie at dinner during the colder months. 

The Butternut Squash is defrosted in the microwave easily.  First, remove Butternut Squash from bag & place in a covered microwave safe baking dish- leaving an air vent.  No sugar nor butter/ margarine needed, here!  I also use it very often when cooking rather than using pumpkin.  :)

Enjoy!
Yummy!

 

Freezing Green Peppers

Ready for the freezer!

Fresh locally grown Green Peppers!  They taste so good!  During the colder months I really miss the opportunity to purchase a Pepper grown locally to include in a dinner recipe.  However, these days there is a Plan B going on with me & Green Peppers.  At this time of year when they are very plentiful, a quick trip to Meadowbrook Farm in East Longmeadow makes Plan B happen very quickly.

Sunday was that day.  After a great time relaxing at the Cape, I was ready to get busy & freeze the Peppers.  It is a very easy process.

Cutting Pepper Slices
(File Photo)

 Freezing Green Pepper Strips 

1. Rinse Peppers under cool running water.  Dry.
2. Cut off tops.
3. Discard seeds.
4. Cut each Pepper in strips. 
5. Place a handful of Pepper strips in a plastic sandwich bag.   (I do not use exact measurements.) I "eyeball" the amount I'd get from 1 whole Pepper for each bag.
6. Close the sandwich bag and fold over. 
7. Carefully, place all sandwich bags in a Ziploc Freezer Bag.
8.  Seal, label and place in freezer. 

***Usually from the "cut off" Pepper tops a few chunks of Pepper can be saved to freeze, also.  These chunks are also placed in sandwich bags & then in a Freezer Bag.  (See photo above.)

During the harsher winter months whenever a Green Pepper is an ingredient in a recipe, I head to my freezer to remove 1 sandwich bag.  They are already cleaned & cut into strips/ chunks.  So tasty!  Well worth the small amount of time to prep them in the summer!

It did not take long to find my kitchen!  :)

Enjoy!
Yummy!