First of all, when deciding what to do with too many green peppers, I guess we need to define how many green peppers are too many! Here, I’m talking about a few, like the windfall of about a dozen green bell peppers (plus a few more the following week) we got in our veggie box.
One of the best vegetables to freeze, as far as quality when it comes out of the freezer, is beans and I love Blanching & Freezing Beans. It doesn’t matter what kind: green beans, snap beans, or wax beans. It’s also super simple to grow beans, but that’s a whole ‘nuther thing, so no worries if you don’t grow your own. You can easily use beans from the farmer’s market or the grocery store or wherever you normally get your fresh green (or other) beans from.
Yanno what I run hot and cold on? Pickles. Sometimes I just love them and can’t get enough and then sometimes I couldn’t care less about them. But I always get a little excited in the summer when those little pickling cucumbers start to show up. Coz then I can show off a bit and make my faves. Like these Refrigerator Bread & Butter Pickles.
Kale is a super sturdy veggie and freezes beautifully. It freezes so beautifully that people who grow kale swear the best, sweetest kale is the kale that’s been kissed by frost. And while there may have been a time that you might have picked up a huge bag of kale and let it linger a little too long, those times are past…if you know how to freeze kale the right way! It’s a game-changer and there’s no need to ever waste a single leaf.