I am harvesting spring greens and spinach, but most of my meals still come from last year’s garden.

Over the weekend I rummaged through my main veggie freezer, which is now empty enough to reorganize. I still have the following in the freezer:

  •  Plain and spicy tomato and pizza sauces
  • Packages of green beans, pac choi, red cabbage, parsnips, okra
  • Cooked  butternut and spaghetti squash
  • Packages of roasted mild chilies and ground jalapenos
  • Large eggplant slices
  • Whole tomatillos
  • Containers of ground tomatillos and ground green tomatoes
  • Shredded zucchini
  •  Herb cubes (like Pesto, but frozen)
  • Garlic
  •  Eggplant dip
  • Cooked eggplant/beef
  •   Quart containers with “soup bases” (chicken broth/greens, beet borscht, beef broth/ greens)


Russian Borscht

For lunch today, I made a Russian Borscht , which is full of veggies. I like to add potatoes but am out until late July. Today I  used:

  •  1 container frozen borscht
  •  1 pkg chicken broth/greens
  •  1 pkg shredded red cabbage
  •  1 package green beans
  •  frozen garlic, last onion
  • white beans, bay leaf, and celery from store
  • Optional:  cooked ground beef or soup bone beef

I sautéed onion, garlic, and celery, then added all the remaining ingredients…simmer very low for about 20-25 mins (to thaw everything). Then, simmer on medium about 15 mins.

 Grilled Eggplant

Last fall I sliced eggplant into thick slices (skin on), roasted a few minutes and froze. I have not tried them yet. I just found them hidden in the freezer. Tonight I will start up the BBQ, brush the still-frozen slices with hot chili oil, and grill.

Will also make a green salad with leaves picked from indoor Aero Grow.


AeroGrow with lettuce. I will pick outer leaves for tonight’s salad

 Chicken Veggie Soup

I made this all winter, but am now out of cabbage soup base. DARN, frozen cabbage worked out very well.  To make these soups,  I sauté garlic/onions, then just grab everythingelse  from the freezer and put it in the pan.

  •  Fresh onion
  • Garlic
  • Herb cubes
  • 1 qt chicken/carrot/green cabbage soup base
  • 1 package green beans
  • 1 package mixed greens
  • Uncooked ww pasta, pearl couscous, OR cooked  millet or quinoa
  • Water or chicken broth as needed
  • Bay leaf
  • Optional: top with grated parmesan or feta before serving

Sautee the onion, garlic and herb cubes. Add everything else, simmer very low about 25 mins (to thaw everything), then simmer on med for up to 15 mins, depending on the grain.  If you are eating a vegetarian meal, millet or quinoa are great additions. I keep half pint canning jars with cooked grains in the freezer.

Sweet Tooth Solutions

Green Tomato Cake

This is a great recipe for a quick dessert. I took it to soup supper at church last week and it received rave reviews! Last fall I ground up green tomatoes in the food processer and froze in 2 cup packages. I was planning to make chutney but this is my only green tomato experiment so far.

  •  1 package Spice Cake mix
  • 3 eggs (farm fresh are  best)
  • 2 cups ground green tomatoes (thawed)

Mix it all together. If needed, add a little water. Bake about 25-30 minutes, 350 degrees. Would be nice as little loaves too! Note: I do not use any oil, yet the cake is wonderful.

You can substitute shredded zuchinni for green tomatoes.

Optional: top slices with low/no fat Cool Whip

 Spinach Smoothie

In a blender place:

  •  Big handful of spinach
  • 1/2 banana (you can freeze ripe bananas with skin on)
  • Frozen strawberries or fresh pear
  • 1/3 cup nonfat milk powder)
  • Optional: fresh beets, kale
  • 1/2 tray ice cubes
  • Water as needed

Blend well, yummmm

One thought on “Early Spring Meals

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