Saturday, September 11, 2010

Making and Freezing Onions & Peppers for Winter

At the end of each summer, I harvest the last peppers, chop them and combine them with chopped onions to freeze for year-long seasonging.  I use onions that I have harvested from this spring's crop.  (I plant onions and garlic in the fall so that I can harvest full crops by the end of May, clearing that garden space for my summer vegetables, like tomatoes and - yes - these peppers.)

These are some of the onions spread out to dry in the early summer heat last May/June.  The first onions to be chopped and frozen are any that show damaged areas in this first stage, otherwise they sit here in the (relatively) dry shade, forming the papery protective out covering over the bulb as the foliage dies back.
I grow both white and yellow onions every winter.  Each year I think I'll grow some red onions -- I then promptly forget to order sets or seeds!  My favorite are the yellow onions but, I have to say, raised in our raised beds where there is little elemental sulfur, all of our onions are incredibly sweet.

Here's my last bowl of mixed peppers: some carmagnolo rosso, some yellow mild and a couple of bell peppers.  I do think that shiny, fresh, ripe peppers may be the most beautiful things I bring in from the garden.  Hard to believe that we "boomers" all spent our youth thinking that green peppers were the only way bell peppers could be.  And now that we all love the bright red and orange and yellow bells and other peppers.... wow!  The prices!

So, anyway,  I chop and chop until I have a large bowl of chopped onions.  And then I chop and chop peppers.  Then I mix the two bowls together.... and spoon one cup amounts into 'zip' snack bags.  Believe it or not, I whip up about 100 of these little baggies.  And I'm ready all winter with amazingly fresh tasting onion/pepper mix ready to saute for omelettes, quiches, soups, pasta sauce.... 

Ahhhhh, life is pretty darned tasty!

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