|stocking up for the winter (zucchinis, eggplants/aubergines and squahes, oh my)
||[Oct. 16th, 2011|08:12 pm]
cheap vegan eats
I want to be more prepared for this coming winter than last year (when I ended up eating potatoes, beets, cabbage and beets as the only vegetables available on the somewhat-farmers market) so I've decided to stock up the freezer with some cheap-ish seasonal veggies. My problem: I'm not sure how well these freeze, or what can be done with them when thawed.
First up, zucchinis: I've been pealing and dicing then bagging them, to cook into all kinds of stew or stir-fry like foods. I have a suspicion they'll turn out pretty mush-like, so I haven't shredded more than bag so far. Any ideas about other freezing methods, or what to do with them once thawed?
Next, eggplants/aubergines (we only get the dark purple kind, though I happened on a white one this year and loved its taste, but couldn't find more): can they be frozen, or rather, what will they be like thawed? What else could I do with them? (I made my first ever batch of baba ghanoush from a kilo of eggplants today and it came up alright, but I don't think it'd be good for more than a week in the fridge.) I could bake them/cook them, if that's a better way to freeze them? ...You notice I don't have much idea about what to do with eggplants; stuffing and/or baking them with sliced or diced tomatoes is the most I've done so far. Any help very much appreciated!
And lastly, I like squashes, but they always seem a whole lot of bother -- they have to be pealed, cooked for a while, then one can eat them or use them for making other stuff -- as the ones around here aren't uniformly sweet, so some turn out not so good (expl: I don't add sugar/sweetener to anything unless I absolutely have to, not that my blood sugar appreciates it). Anyways, they're bound to be affordable sometime soon, but I don't know how best to freeze them or use them, really. The market also has pumpkins with light skin and flesh as orange as the squashes, but it doesn't taste as good/needs way more cooking/baking time to not taste raw? Any advice on best ways to use and store/freeze either or both would be greatly appreciated!
We've already baked and pealed large red peppers for freezing, the tomatoes are rapidly going out of season though I'm not a fan of freezing them in the first place, and I can't think of any other veggies to stock up on (other than cabbage and potatoes, but these are also available in the market even in the middle of winter) but if you can I'd love to hear about them. (Note: I'm not a fan of canning as my stomach rebels at vinegar-y foods; I love pickles but I haven't dared touch them all year despite having brought a jar of them, they mess my stomach up something fierce. Anyways, this is why freezing is my go-to method of stocking up.)