Blanching Basics

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More fresh produce is available now on local farms and in farmers markets than any other month of the year. It’s time save the taste and color of summer for the cold months to come, and blanching is the way to do it.

Do you blanch at the thought of freezing lot of fresh produce for the winter? Well, good! It’s the best way to keep the flavor and color of fresh picked veggies.

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About Author

Tammy Algood

Originally from Starkville, Miss., Tammy Algood is a viticulture and wholesale produce specialist for the Tennessee Department of Agriculture's Market Development Division. She has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. As the spokesperson for the statewide “Pick Tennessee Products” campaign, Tammy also develops recipes for their website at www.picktnproducts.org. Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

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