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Hello!<br><br>
We belong to a CSA and are in the bounty time of year. We got advice to freeze basil in as airtight a bag as possible. Any ideas about how to use it? just let it thaw and use it as you would fresh? or are there restrictions on what will be good made out of previously frozen basil.<br><br>
also, any ideas on storing carrots for later use? or eggplant? we make this eggplant mush called eggplant caviar. mostly it's eggplant and basil and shallots. could we freeze that?<br><br>
thanks for the thoughts!<br><br>
megin
 

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Make Pesto!!!!!!! It's the most yummalicious thing you can do with basil!!!<br><br>
I use A bunch of basil, a splash o' lemon juice so it doesn't oxidize,<br>
enough garlic for your taste 2-?, some roasted nuts (sunflower seeds, almonds, and pinenuts are the best....) sea salt, black pepper, enough olive oil to make it blend up together, and walla! you have Pesto. Put it on pasta or whatever you can find to eat it with...<br><br>
Enjoy<br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">
 

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You can make pesto (omit cheese) and freeze it in ice cube trays. THen add it to soups or sauces.<br><br>
I freeze a lot of herbs. I usually mince them up first in my food processor and then freeze them in containers. It's easy to just break a chunk off and add it to the soup or sauce I am making. They will be kind of soggy when thawed so you will want to add them to something you are cooking.<br><br>
I don't know how to store eggplant and carrots for long periods. You could make a blended carrot soup that would freeze.<br><br>
You might want to get a book on food preserving at the library for more ideas . . .
 
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