When the hubz is away, the wife will play!
And by away, I mean off to our nephew’s baptism.
And by play, I mean wobble around the farmers’ market at 7 in the morning.
First off, let me say that I can count on one hand the number of times I have been to a farmers’ market. It just was never really a priority when I was younger (I was that kid who bought a fifth of jack instead of vegetables when I was in college…we all have our moments) and as a newlywed couple, we barely had money to buy a .50 cent packet of mashed potatoes, much less a bushel of fresh apples from a farmer! Fast forward a couple years, and my oh my, the Clawsons have become more aware of what goes into our bodies.
Now…I DID have a carrot cake cupcake yesterday…but that doesn’t count. But I digress…
With 36 weeks of pregnancy down, the fact that our lives are about to be turned upside down has me in a tizzy. And so I have decided to tackle the feeling of impending (not doom…I mean, it’s a baby that we prayed and prayed for…maybe impending…poop? crying? sleepless nights?) stress (yeah, stress!) by stocking our freezer and pantry with staples that will last us a couple months. So, when I hit up the farmers’ market this morning, it was with the intention of securing a bunch of deliciousness that can be frozen and used at a later date!
First up – Green Onions!
I LOVE onions. My poor husband. I am one well seasoned lady. And green onions are especially delicious! Such a mild onion flavor, but super fresh and gorgeous color!
But, I wasn’t wholly sure if I could actually freeze green onions. Obviously, by freezing them, you lose the crispness of a fresh green onion. However, my intention for these will be to toss them into soups, gumbo, jambalaya, eggs, fried rice, etc. Frozen green onions are perfect for recipes like this! THEN I remembered that my Dad froze home grown herbs and veggies for years. So, courtesy of the patriarch of our family, here’s a few tips for freezing fresh green onions!
Step 1: Procure green onions.
Got ’em? K, great.
Step 2: Rinse your green onions and pat them dry.
I feel like these are pretty obvious steps…BUT, unless you buy these onions from organic farmers or you grew them yourself, at the very least you will want to run them under some water. I like to wash my produce in a sink of 5 parts water, 1 part vinegar. I have seen many different suggestions for rinsing your produce, this just works well for me. And I have yet to find buggies or clods of dirt in my frozen goodies. Once my onions were rinsed, I laid them down on a napkin, and patted them dry.
Step 3: Cut off the ends – But hold onto them!
I lopped off the ends of my green onions and set them aside in a ziploc bag. See all those gorgeous roots still attached? You can plant these little bulbs and grow more green onions at your home! There are a couple ways to do this, in water or dirt. Check out this post on regrowing green onions! I will be using the dirt method, since the bulbs on my onions are pretty large. I just need my husband to carry some dirt to the back yard for me, and we will be in business! (Any other pregnant ladies ready to do heavy lifting again? I know I am!)
Step 4: Get to chopping!
Snag your favorite, sharp knife (the more worn the better…note the loss of the red on the handle…classy) and slice up your green onions. As I was slicing, I pulled off any icky parts and kept only the crisp green onion stalks. I also tend to cut a little further down the onion itself than most people do. There is a lot of flavor in the light green part at the bottom and no sense in tossing it out!
Step 5: Flash freeze
Once all your onions are chopped up, sprinkle them in a thin layer on a parchment paper lined cookie sheet. I ended up needing three pans for all of my green onions. (We will be eating green onions with EVERYTHING.) Stick those pans into a freezer and give them an hour or so. They are pretty tiny and delicate, so it shouldn’t take long to freeze them. I think this is a pretty important step and not one to skip. By spreading them out, you freeze each little piece almost individually, so that they don’t freeze in a big giant brick of onion.
Step 6: Place into your container!
When my dad freezes herbs and green onions, he likes to freeze them in mason jars. However, our little chest freezer doesn’t quite have the room for the shit ton of mason jars that I would need. SO, I will be tossing ours into ziploc bags. Be sure to get out as much air as you can, as that will save your sweet little onions from freezer burn!
According to Dad, these green onions should keep for 3-6 months, at least! How awesome!
Check back later for more freezer tips and freezer meals!
Optional Step 7: It doesn’t hurt to have an adorable sous chef…