Freezing Peas

When freezing peas it is very important to package them in serving size packages. Most recipes that I have found call for 1-2 cups of frozen peas, so I usually go with 2 cups. By doing this you can quickly and easily thaw your peas into your favorite meals all winter long.

In order to freeze peas you must follow the following steps:

• Shuck your peas & rinse them.
• Blanch for 2-3 minutes
• Cool with cold water immediately.
• Package into freezer bags or vacuum seal bags

If you need to purchase a vacuum sealer, vacuum bags or a food processor, be sure to check out all the discount supplies that can be found on http://www.naturesway2grow.com/.

Freezing Supplies

Freezing Vegetables is as easy as 1...2...3!

Freezing Vegetables is one of the easiest methods for preserving fresh garden produce. When freezing vegetables, you want to make sure you are starting with the freshest, youngest and most tender vegetables available.

For those of you who like detailed step by step directions on how to freeze vegetables, check out the variety of Freezing Vegetable Books provided to you http://www.naturesway2grow.com/.

I think everyone enjoys the thought of freezing vegetables....but the thought of all that work, sometimes deters people from trying! The Freezing Vegetable Supplies page at http://www.naturesway2grow.com/, offers numerous freezing supplies that will make freezing vegetables a snap!

And as a double bonus....most everything at this site is offered at discount prices!

Zucchini - Carrot Bread

This is one of my favorite recipes for a cool winter day and you can use the frozen zucchini and frozen carrots that you prepared during your fall harvest!

• 3 cups flour
• 1 Tbs cinnamon
• 1 tsp baking soda
• 3 eggs
• 1 tsp vanilla
• 1 cup shredded carrot
• 1 cup shredded zucchini
• 2 cups sugar
• 1/4 tsp baking powder
• 1/2 cup oil
• 1/2 cup apple sauce
• 1 cup chopped nuts (optional)

Preheat oven to 325 degrees. In a large bowl, combine all dry ingredients. In a small bowl, whisk together the eggs, oil, applesauce & vanilla. Add to the dry ingredients and mix well. Stir in the zucchini, carrots & nuts. Pour batter into two well-greased 9X5 - inch loaf pans. Bake 1 hour or until golden brown. Makes 2 loaves.

Remember, you can use this mixture to make muffins and mini-loaves as well!

Freezing Carrots

When freezing carrots it is very important to package them in "cups". Most carrot cake recipes call for 3 cups and I know some carrot bread recipes that call for 1 cup. By doing this you can quickly and easily thaw your carrots and easily bake your favorite goodies all winter long.

In order to freeze carrots you must follow the following steps:

• Rinse, trim and peel your carrots. If necessary rinse again.
• Slice, dice, cut or shred the carrots.
• Blanch for 2-5 minutes, depending on how you sliced your carrots.
• Cool with cold water immediately.
• Package into freezer bags or vacuum seal bags

If you need to purchase a vacuum sealer, vacuum bags or a food processor, be sure to check out all the discount supplies that can be found on http://www.naturesway2grow.com/.

Carrots at my house also serve as rabbit food & horse treats!

Freezing Vegetables

It’s that time of year again! Many of you are now planning your gardens, tilling up that wonder dirt & dreaming of succulent squash, those tender green beans or of popping plump peas into your mouth, right off the plant.

But don’t fear! These amazing tastes don’t have to be seasonal…you can enjoy your vegetables year round! Log onto http://www.naturesway2grow.com/ and check out our helpful hints on our Freezing Vegetables 101 page. If you would like more information, we do sell many informative books on Freezing Vegetables along with all the supplies you will need in order to successfully complete this task.

I first got into freezing my vegetables as a way to save money….but there are so many other reasons to freeze your own vegetables. Such as:

• Health benefits (whether you grow your own, or buy organic vegetables, you know where they have been, no preservatives added, not pesticides, etc…)
• Money Savings (seeds are cheap! Check out some phenomenal organic seeds from Botanical Interest…highly recommended!)
• Creating your own baby food (have you ever tried the store bought stuff…YUCK!)
• Avoiding the metallic taste of store bought canned vegetables
• And many more!!!

Give it a try…it’s worth the effort!!!

Zucchini Bread

Baking is all about making a HUGE mess and having FUN! With my 6 year old son in charge of reading the recipe and my 3 year old daughter in charge of the mixing.....I have to have a fail proof recipe!

This one on Zucchini Bread is quick, easy & anyone can make perfect bread:)

• 3 eggs
• 2 cups sugar
• 1 cup oil (or 1/2 cup oil & 1/2 cup apple sauce)
• 2 cups Zucchini (if using your freezer supply it will appear to have a ton of water...make sure you use this too...or your bread will be very dry)
• 1 cup nuts (optional)
• 3 tsp vanilla (or almond)
• 3 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 tsp cinnamon

Combine all these ingredients and place into 2 well-greased bread pans & bake for about 1 hour at 350 degrees. Make sure to check your bread with a toothpick to see if they are done. Different stoves cook at different speeds. I average about 1 hour.

This recipe can be used in pans of all sizes (i.e. muffins, mini-loafs) and any type of pan as well (i.e. stones, glass, non-stick). Your cooking time will vary, so you must check on them often if experimenting with different "ideas".

Freezing Zucchini

Zucchini is not one of the most common vegetables to freeze, but I find it extremely easy to do and a time savor when cooking zucchini breads & muffins during the long winter months!

• Prepare the zucchini by cleaning it well and letting it dry.


• Then cut off the ends, cut in 1/2 (the long way) and shred.


• You then place the shredded zucchini into either freezer bags or vacuum seal bags and freeze.

I recommend that you freeze them in 2 & 4 cup measurements, as most recipes, that I have found, use 2 cups & 4 cups, if you choose to double your batch.

Zucchini will last 4-6 months in the freezer.