Vegetables all done

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    Continue blanching and shocking vegetables until you've added everything you've going to add.

    Please note: pretty much all vegetables are blanched for 1-2 minutes, but starchy things like potatoes should be cooked until tender (about 10-15 minutes).

    I have used the following vegetables, all locally grown:

    - Sweet Onions - Willow Pond Farm, Brentwood NH
    - Garlic - Leeks and Bounds, North Hampton NH
    - Carrots - Wild Roots Farm
    - Broccoli - Leeks and Bounds, North Hampton NH
    - Summer Squash - Stonewall Farm, Nottingham NH
    - Zucchini - Back River farm, Dover NH
    - Red New Potatoes - Heron Pond Farm

    Michelle Zack, ++ Lisa D ++, and 1 other people added this photo to their favorites.

    1. Goedeker's 12 months ago | reply

      Great photo! We used it in our blog post "A Beginner's Guide to Once a Month Cooking" here:

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