While I was checking my Time Hop of things that happened in the past, it had a blog I posted a year ago. I thought the blog would be worth posting about again since many people have vegetable gardens. The post I wrote last year on this day was how I freeze eggplant from my garden and I thought it was perfect for my Flashback Friday blog for the Ultimate Blog Challenge.
We don’t have a large yard so our garden is only an 8 foot square raised bed garden but with planning, I can get a lot of vegetables. I usually stick with summer squash, peppers, eggplant, cucumbers and this year I added yellow beans.
My favorites are the squash and eggplant because I can freeze them and have enough to last me into the winter. Nothing like having fresh vegetables on your dinner table when the growing season is done.
It’s easy to freeze eggplant, I start by dipping it in egg then flour and fry in oil. After they are cooked, I drain on paper towels and put on baking sheets to freeze individually. Then they go into zip lock bags and ready to make eggplant Parmesan. By having them already fried and ready to prepare, all I have to do after work is add sauce and cheese to the eggplant and bake!
So if you like eggplant, here is my Eggplant from Garden to Freezer blog that shows my easy how-to directions. http://themarthareview.com/eggplant-from-garden-to-freezer/
Do you have a garden and if so, what have you planted? If you don’t have a garden, you can purchase vegetables reasonable at Farmer’s Markets and fill your freezer!
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