Seeds of Inspiration Blogs

Follow along to learn about healthy lifestyle tips and tricks, alongside delicious veggie-filled recipes, and educational greenhouse-grow facts. We’re here to inspire and help you get the most out of your Red Sun Farms purchase.

Making the Most of Summer Vegetables

Making the Most of Summer Vegetables

The days are long and the air is warm which means summer is finally here. The arrival of summer means we can start to enjoy fresh, local vegetables in addition to your greenhouse favorites.

Though fresh vegetables are most definitely a good thing in our books, what do we do when our gardens produce more vegetables than we can possibly eat.  

If your countertops are overflowing with fresh tomatoes and your crisper drawers are filled to the brim with cucumbers and peppers, not to worry.  Here are a few suggestions on how to preserve vegetables to eat at a later date.   


  1. Cook and freeze:

Red Sun Farms has great options for cooking with tomatoes and peppers. Tarts are easy to prepare and freeze well. Cook up this Heirloom Tomato Tart or this Tomato Zucchini and Red Onion Tart.  Prepare two and freeze and set on aside for school lunches.  Frittatas also freeze well so consider making this Tomato, Pepper Egg Frittata. Make two and freeze one for an easy breakfast on those busy mornings.  Or, bake up this Tomato Spice Cake and keep in the freezer for impromptu visitors.

Batch cooking is always great when you have an abundance of tomatoes; this Hearty Tomato Soup is ideal to have in the freezer for those cold winter days. Or prepare this Big Batch Tomato Sauce to store in the freezer which will make spaghetti and meatball nights super easy.


  1. Can vegetables:

If you are looking to stock your pantry shelves, canning is also a good option. Canning preserves food in a sealed airtight container that stores food for up to 5 years. Make sure jars are sealed tight. For more information on canning, read these Canning Tips and Canning and Saucing.


  1. Freeze raw produce, or cook produce and freeze:

You can freeze whole, uncooked tomatoes, peppers or cucumbers. Or you can roast the tomatoes and peppers and freeze them.  Frozen vegetables can keep up to 18 months in the freezer. Read more here about Produce Storage Tips.


  1. Ferment vegetables:

Cut the vegetables and place them in a mason jar. Prepare a brine of 2 cups of water and 1 ½ tablespoons of salt and pour it over the vegetables.  You can mix in herbs or other seasonings. Simply cover the jar and let the fermenting begin.  For more details on the fermenting process, check out this website.


  1. Dehydrate vegetables.

Dehydrating is another way to preserve food. Dehydrated vegetables can be added to soups, stews and sauces. Commercial dehydrators are available but are not necessary. Lay thinly cut vegetables   on a cookie sheet and place in a warm oven for a few hours.  Use the lowest oven setting possible and leave the vegetables for 6-8 hours to completely dry out.  Read here for even more ways to dehydrate vegetables.


  1. Pickle vegetables

Pickling involves soaking vegetables in a mixture of vinegar and water. You can add herbs and spices to your liking. Check out this recipe for DIY Bread and Butter Pickles. This recipe boasts the perfect combination and balance of flavors.


You can’t go wrong with whichever process you choose. So good luck and enjoy the fruits of your labor.

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