Submitted by brookshire-blog on Friday, April 3, 2020
From pickled vegetables to homemade sauce we've got four ways to Extend the Life of Your Produce for you!
- 2½ cups sliced carrots (about ¼-inch thick)
- 2 cups sliced cucumbers (about ¼-inch thick)
- 2 bay leaves
- 2 garlic cloves, thinly sliced
- 3 cups distilled white vinegar
- 2 cups granulated sugar
- 1 cup water
- 3 tablespoons salt
- 2 teaspoons dried dill
- 1½ teaspoons whole black peppercorns
- 1½ teaspoons yellow mustard seed
- 1 teaspoon coriander seed
- Fill 2 (1-quart) glass jars with carrots and cucumbers.
- In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.
- Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.
Fruit Ice Cubes
- 2 cups raspberries, blueberries strawberries or blackberries
- 1½ teaspoons granulated sugar
- 1½ teaspoons fresh lemon juice
- 2 tablespoons water
- In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.
- 2 cans (19-ounces each) vegetable soup
- 3 cups greens such as baby arugula or chopped kale or spinach
- ¼ cup shaved or grated Parmesan cheese
- In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.
Homemade Tomato Soup
- 5 garlic cloves, crushed with press
- ¼ cup extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
- 1 medium yellow onion, chopped
- 1½ teaspoons salt
- 5½ cups chopped tomatoes (about 7 medium)
- 1 tablespoon Italian seasoning
- 1 teaspoon ground black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon red wine vinegar
- In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
- Stir in sugar and vinegar; transfer to blender and purée.