Vegetables all done

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

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Taken on July 25, 2007