The Walden Effect: Farming, simple living, permaculture, and invention.

Eating out of the freezer

Egg saladA week of heavy frosts later, our garden is pretty much barren.  We've got plenty of greens and lettuce, a few carrots, and not much else.

Luckily we spent the summer filling the freezer up with gallons of produce --- we hope enough to feed us until next year's garden overflows again.  All summer as I frantically harvested goodies, I looked forward to the ease of freezer cooking.  Thaw out a package of beans, nuke it, and eat five minutes later.  So restful....

What I'd forgotten in my dreams is that winter cooking has its own challenges.  Even though frozen produce is tastier than canned produce, it still loses that aura of garden which allows me to steam it and serve it plain.  Instead, my first batch of thawed green beans was a bit bland and disappointing.

Time to pull out the winter recipe book!  The next batch of thawed green beans, --- sauteed with garlic --- was heavenly.  No leftovers from that meal!

To get you all started on delicious winter eating, I've posted several new recipes, including the beans pictured above, parsley and egyptian onion egg salad, and baked sweet and white potato fries.  Enjoy!


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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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