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Zucchini contains a lot of water, and freezing seems to pull the moisture to the surface, leaving a “puddle” upon thawing. You can add frozen zucchini directly to soup without thawing, but if you’re making bread, cookies or cake, you should thaw it and blot it dry.
When fresh asparagus is plentiful and inexpensive, stock up. Blanch, cool and store it covered…
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A delicate green with small round dark green leaves and edible stems often found growing in…
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