Green Options

Before I can fully jump into savoring all the tempting, fresh flavors of the spring garden, there’s one last chapter I need to wrap up from last year’s growing season:  finishing up what’s left in the freezer.  My taste buds may be craving that tender new asparagus, but my rational mind reminds me to first finish that shredded zucchini, Swiss chard and whatever else may be lingering in my freezer first.

Frozen shredded zucchini is not a bottle of nice red wine.  Age does not improve the zucchini, it only ushers in freezer burn.  On my family’s Wisconsin farm and B&B, Inn Serendipity, I typically freeze most of our garden harvest for the simplicity and efficiency.

All summer long I shred, blanch, or tray freeze my garden goodies, packing the produce into square freezer containers and lining them up in our thirteen cubic foot chest freezer in the basement.  Chest freezers, when full, can run quite energy efficiently as not as much cold air escapes when you lift open the lid, versus the vertical type freezers.  All winter long we defrost and eat through our garden harvest, ideally letting these freezer containers slowly defrost for a few days in the refrigerator, using the defrosting process to cause our refrigerator to run less.  As we “eat through” the freezer and space opens up, I fill the empty space with recycled milk jugs filled with water to help the freezer run more efficiently.

By this time of year, I’m down to the last few freezer containers and a freezer in need of a good clean out, but need a dose of culinary motivation to use up those last lingering items from last year.  Here are three strategies I use for that that final “freezer finale”:

We all had a busy Earth Day weekend; that was especially true for our Tip o' the Day editor Rebecca Carter: she did most of the work setting up Miami's Earth Fest. At least one day off from her duties here was definitely in order, so we'll take a break from the Tip today, but get right back to it tomorrow…

With the weather getting warmer in most of the US, many of us are looking forward to a steak, hot dog or veggie burger hot off the grill. If you're planning on firing up the barbie this weekend, here are a few tips for lowering the impact of that flame-cooked meal:

A couple of weeks ago, Rebecca introduced us to "safe lawn" methods: you can grow a traditional grass lawn with organic practices, making the whole process quite a bit greener. Another alternative (which she mentioned in that tip) is the use of native grasses and plants in place of more commonly-planted varieties.