University of Vermont
Department of Plant and Soil Science
FREEZING VEGETABLES AND OTHER AUGUST
Leonard Perry, UVM Horticulturist
and Charlie Nardozzi, Garden Consultant
Freezing vegetables, harvesting garlic, and visiting fairs and farmers
markets, are some of the garden-related activities for this month.
Many vegetables, either from your garden or local farm stand, can be frozen
fairly simply. If from your garden, this will save on your food bill
in coming months. Wherever from, frozen fresh vegetables will be
nutritious and a treat in fall and winter.
Make sure you have the correct containers or freezer bags for freezing,
marked as such. Sandwich bags and dairy containers, for instance,
won’t work. Then make sure you boil briefly, or "blanch", prior to
freezing to stop the enzymes that make vegetables keep ripening. Just
boil until they are barely cooked and still quite tender, then submerge in a
pot of water and ice to cool quickly. Blanching examples are one and a half
minutes for tender greens (not lettuce), two minutes for cut carrots, three
minutes for green beans, and four minutes for corn kernels.
For many, the “tray pack” method works best. Spread the blanched
vegetables, once drained, in a thin layer on shallow trays. Stack
these in the freezer just until the vegetables are frozen, then pack into
containers. This way they can be removed as needed, and don’t freeze
together as one big lump. You can find more vegetable freezing
details, including for specific crops, online
Garlic is harvested in mid-summer, early to mid July in the north, but stage
of growth not the calendar is the indicator of when to harvest. You
should start checking the bulbs when the foliage begins to die off.
You need to check the bulbs, not just use the tops dying, as yearly climate
conditions can affect the tops and not the bulbs. Ideal harvest is when
there are two to four of the papery sheath layers present, which occurs over
about a 2-week period.
Once harvested, wash the bulbs and allow to dry for a week or so out of
direct sun. Then trim off the roots, remove the outer dried sheath
layers, and then braid (if you wish) for storage. Cool (50 to 65
degrees F), dry, and well-ventilated are ideal conditions for storage.
Check monthly to discard any soft bulbs that may be rotting
internally. Set aside the largest cloves for planting again in fall.
Trees, shrubs, and perennials are on sale, and late summer into early fall
is a great time to plant. Get new plants in the ground then so they can
begin expanding their root systems. If you don't have the final spot ready,
sink the pots or root balls temporarily in an empty area in the veggie
garden. Water them if nature doesn't provide enough.
Make a point to visit your local farmers’ market if you haven’t already done
so, or visit some others around the state. They’re a great source of
the freshest local food, some less common and specialty ag crops and
products, prepared food to go, and often entertainment. Most the
vendors will vary among markets. Some markets are on weekday afternoons,
others on weekends (agriculture.vermont.gov).
Check out dates for local fairs. These are a great place to get ideas
on new flowers and arranging them. Try entering some of your own—you
may just be surprised that you have more talent than you think! You
can find a list online of Vermont fairs and other events including farmers
(Charlie Nardozzi is a nationally known
horticulturist, author, gardening consultant, and garden coach;
Return to Perry's Perennial