Getting Ready For Winter

[captainlee]

Just bought 2 dozen ears of our Olathe, CO sweet, fresh directly from the farm, corn and a case of tomatoes to add to our greenhouse ones. We will blanch the corn and cut it off the cob, seal and freeze. The tomatoes will be processed for our tomato sauce and pizza sauce. So nice having a serving of summer sweet corn in January when the snow is blowing. We also got some cucumbers to add to ours as the wife makes relish. The beets have already been processed. While camping in Telluride this past week we saw some Aspen trees just starting to color out. That's about two weeks earlier than normal, who knows what will happen?

[Panhead John]

captainlee Your sweet Olathe corn is the best corn I’ve ever had! Every August/September I look forward to getting some at my local Kroger. The only bad part is it’s not around for more than a month or so. Question, what’s the best way for me to freeze whole ears? I’ve shucked and blanched them before freezing in the past, but they always seemed a little soft and mushy upon cooking them later. Do you, or anyone else, have a preferred method for freezing whole ears?

[captainlee]

You can blanch whole ears and freeze but we don't like the texture plus they take up too much space in the freezer. We blanch, cool to room temp then makes sure they are dry. Cut, bag and vacuum seal. They always taste great.

[texastweeter]

I have afreezer full of ripe maters I have frozen whole for winter.

[captainlee]

We are just like the squirrels.

[Donw]

captainlee My first thought was we are like squirrels when first seeing the title. Just like squirrels gathering nuts for Winter. All my kids joke that growing up they could never hide anything under their beds because all were full of boxes containing jars of home canned vegetables.

[Oak Smoke]

A good friend used to travel to CO every year and buy a trailer load of new crop pinto beans, They were so much better than those from the grocery store. These would cook up in half the time, the broth was a lighter color and they tasted great. The place where he bought them had told him the average pinto bean in the store was 5 years old, no wonder they take longer to cook. He sold them in 100 pound bags. Several of us would go together and split one up. We lost him 2 years ago and I never thought to ask where he went for the beans. When I used to travel to Brighten all the time it was amazing how many vegetables they grew near there. We bought some sweet corn there called peaches and cream, so good. Then there’s Cunningham peaches from CO wow are they incredible. Have you ever bitten into a peach and juice ran to your elbow. They are without equal in my experience. Sorry your post brought back so many good memories of the great produce from Colorado.

[captainlee]

Yes the Palasades peaches from CO are,so sweet. That is the Grand Junction area, milder winters. I did see the 100 pound sacks of Pinto beans at that farmers market.

[DavidNorcross]

Been getting ready for winter for months now myself. Nothing like peace of mind..

[barelfly]

You just need some New Mexico green chile to add to that stash….for some calabacitas!

does seem early for the aspen to be changing. My daughter is in Telluride this weekend as well. She lives in Durango though, so a little lower elevation but as hot as it is here in NM just seems early for aspen to be changing already.

[captainlee]

It was 39 degrees the other morning while we were camping. Was your daughter there for the Mushroom Festival?

[barelfly]

@captianlee she was there for a soccer tournament. It was this weekend - tent camping. See how that worked out for her

[Alan Brice]

Durango is a cute town. Got diverted outta DFW on the way to Eagle. Spent the night at the Strater, built in 1887 w/ol timey bar/saloon with girls in period correct dress n piano player.

[Panhead John]

Well this ain’t good…..

[captainlee]

Ain't nothing easy anymore!