Mindful Foodie Tips to Keep Summer Alive All Year Long

Living in the Hudson Valley has its perks, and right now, we’re in the middle of blueberry season! A wonderful friend recently took me to her secret spot on the mountain to pick blueberries, and we hit the jackpot! We picked more blueberries than we could ever eat in one go.

So, what do you do when life hands you a ton of blueberries? You get creative! I’ve been snacking on them fresh, baking mouthwatering muffins, and even freezing them two ways: whole and blended in ice cube trays for smoothies.

The best part? Every time I pull those blueberries out of the freezer, I’m reminded of that beautiful day spent hiking and picking with my friend. It’s not just about the blueberries; it’s about the memories and joy they bring. 💙🌄

At this time of year, I turn into a bit of a hoarder – but in the best way possible. I stock up on all the delicious produce as it comes to the end of its season, prepping and freezing it to savor throughout the year. Many of you with gardens are also enjoying an abundance of seasonal fruits and vegetables. Freezing fruits and veggies doesn't have to be complicated. Here's the lowdown on freezing blueberries, peaches, corn, strawberries, and the easiest of all, tomatoes. It's super simple to keep their best quality and taste intact.

But hey, if you've got a little extra time, why not prep some easy meals too? Got a bunch of zucchini? Make some zucchini fritters or zucchini lasagna roll-ups – they freeze like a dream. And here's a personal favorite: stuffed bell peppers.

Choose your filling – Italian meat, taco-style, or even a rice and bean mix. Make the stuffing, let it cool, and stuff those peppers. No need to cook the peppers beforehand. Just pop them in the freezer. When you're ready to cook, place them in a glass baking dish, add a bit of water to the bottom, cover with foil, and cook straight from the freezer. It's that easy!

Freezing Tips for Some of Your Favorite Produce

Blueberries

1. Wash and Dry: Rinse blueberries under cool water and pat them dry with a clean towel.
2. Freeze Individually: Spread the blueberries in a single layer on a baking sheet. Freeze them until they are solid (about 2-3 hours).
3. Store: Transfer the frozen blueberries to a freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn. Label and date the bag.

Peaches

1. Blanch and Peel: Bring a pot of water to a boil. Cut an “X” on the bottom of each peach and blanch them in the boiling water for 30 seconds. Transfer to an ice bath immediately. The skins should peel off easily.
2. Slice and Treat: Slice the peaches and remove the pits. To prevent browning, toss the slices in a mixture of 1 tablespoon of lemon juice and 4 cups of water.
3. Freeze Individually: Spread the peach slices in a single layer on a baking sheet. Freeze until solid (about 2-3 hours).
4. Store: Transfer the frozen slices to a freezer-safe bag or container. Squeeze out excess air before sealing. Label and date the bag.

Corn

1. Shuck and Blanch: Remove the husks and silks from the corn. Blanch the ears in boiling water for 4-5 minutes, then transfer to an ice bath to stop the cooking process.
2. Cut Kernels: Once cool, cut the kernels off the cob using a sharp knife.
3. Freeze: Spread the kernels in a single layer on a baking sheet and freeze until solid (about 2-3 hours).
4. Store: Transfer the frozen kernels to a freezer-safe bag or container. Remove as much air as possible before sealing. Label and date the bag.

Strawberries

1. Wash and Hull: Rinse the strawberries and remove the stems.
2. Freeze Individually: Spread the strawberries in a single layer on a baking sheet. Freeze until solid (about 2-3 hours).
3. Store: Transfer the frozen strawberries to a freezer-safe bag or container. Squeeze out as much air as possible before sealing. Label and date the bag.

Tomatoes

1. Wash and Freeze: This one is the easiest of all: Just wash the tomatoes and put them whole in a freezer-safe container or bag.
2. Store: Label and date the bag. When you need them, they’ll be ready to use in your favorite recipes.

Tips for All Produce

• Use Freezer-Safe Bags/Containers: Ensure you use bags or containers specifically designed for freezing to prevent freezer burn.
• Remove Excess Air: Removing as much air as possible helps maintain the quality of the produce.
• Label and Date: Always label and date your bags or containers to keep track of how long they’ve been stored.

Preparing and freezing your food is one of the most mindful things you can do as a foodie. It checks all the boxes – it reduces waste, saves you money, and shows appreciation for everything that went into getting that food from where it was grown to your table. So, embrace this habit, be grateful, and enjoy every bite!