I made a haul this week. Basil(for pesto), tomatoes, yellow beans, cabbage, cantaloupes, purple peppers, and not shown...pork chops.Has anyone had a purple pepper? Is it gonna be sweet like a red one? Or more like a green one? It smells more like a green one. I got them for fajitas and am hoping they will be on the sweeter side. I will have to let you know.
In the background you will see some bags of corn and green beans. I am going to freeze this stuff and hopefully eat off it all winter long! I have a ways to go as far as quantity, but I am working on it!
Which leads me to by next question...when you blanch your corn for freezing do you cut it off the cob before or after blanching? I did mine before. Is it always so messy? I am still finding corn kernels on my kitchen floor!
wow! That's quite a haul! I've never had purple peppers either, but they look gorgeous. I udually blanch on the cob. I just found out from Phelan that you can freeze the corn right on the cob too without loosing much integrity. How cool is that? Corn on the cob in January!! :)
ReplyDeletefarm mom: Thanks for the info on the corn. I will have to try it that way as well. I was afraid the corn stored on the cob would be really mushy....For me tho, since I have to endure the braces for 11 more mos I will have to wait on the corn on the cob and just stick to the kernels!
ReplyDeleteI usually cook the corn off the cob for 10 minutes with water, sugar and salt and put in baggies for winter eating. Less room in the freezer off the cob. I have never had a purple pepper either but it looks great.
ReplyDeleteThey are such a pretty color. Thinner fleshed than either green or red and the flavor is somewhere in the middle. Like milder green pepper flavor. I cut the corn off the cob, but it usually ends up as corn and scallion pancakes with rosemary-goat cheese topping!
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