Reap the Garden & Market Bounty: How to Dry Food
(Page 4 of 5)
August/September 2008
By Barbara Pleasant
Steam & Blanch Basics
RELATED CONTENT
Lifestyles Food Digest...
UN food agency says 1 billion people hungry, poor paying more for food despite recession...
Here’s a new way to bring together coalitions that are working toward the promotion of locally grow...
‘Cherokee Long Ear’ corn, with its vivid combination of colors, is more than an attractive home dec...
Let’s move back to the future with solar homes and electric cars!...
When preparing veggies for drying, blanch them in boiling water, or better yet, use a steamer to limit their uptake of water and fix enzymes. Broccoli florets and carrot slices that are steam-blanched and dried transform into soup in minutes (just add stock), and rehydrated steam-blanched green beans almost pass for the freshly picked version.
Sweet corn dries beautifully, too, and it’s easiest to handle if you blanch the whole ears before cutting off the kernels. Instead of blanching beets, winter squash and pumpkins, roast them until almost done before peeling, cutting into slices or chunks, and drying them.
Simple, Safe Storage
Many foods that seem to be dried to perfection when you stash them in airtight containers may surprise you by going soft again as moisture levels equalize inside the container. Putting the pieces back into the dehydrator for an hour or two will fix the problem, making it possible to store the food at cool temperatures for up to a year. Keep chewy cherries, half-dried herbed tomatoes and other dried foods that are still slightly moist in your refrigerator or freezer to prevent mold. Freezer storage also is a good idea for foods dried outdoors because it will kill any insects hiding in crevices.
Prepare to be amazed at how little storage space your dried foods require. I can fit five big zucchinis, three butternut squashes, 12 fat garlic bulbs and 20 pounds each of tomatoes and peppers on one basement shelf once they’re dried. I never have to worry when the power stays off for days, but best of all, I always have something fast and easy to cook that came from my own organic garden. Of course, nongardening cooks can also stock up at the farmers market when harvest is high and you’re likely to find the best deals. It’s a great way to support local farmers now, and keep eating delicious local foods all winter long.
Contributing editor Barbara Pleasant grows a serious food garden near Floyd, Va. Visit her Web site to find out more.
Drying Tips
Make creative cuts. Try using an egg cutter or other unusual blades to slice mushrooms or carrots into attractive serrated slices or matchsticks before drying them. If you do a lot of drying (or pickling), a manual mandoline slicer can be a huge timesaver.
Do it outside. When using an electric dehydrator, run it outdoors — in a place protected from rain — to avoid heating up your kitchen. Or run it at night.
Page:
<< Previous 1 |
2 |
3 | 4 |
5 |
Next >>
