Winter Sun Farms - Partnering with sustainable farms in the Hudson Valley to provide great-tasting frozen vegetables all year long in a CSA-like manner.

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For More Information about our Winter Share, please contact:

Jim Hyland, President jim@wintersunfarms.com Phone: 845-255-1699

Winter Sun Farms
195 Huguenot Street
New Paltz, NY 12561

Recipe Tips

Tips for using Winter Sun Farms Products:

All though I love to cook, I sometimes feel the pressure at 5:00 pm when we need to eat dinner at 6pm and I have no idea what to make. Over the last two years, Julie and I have come to appreciate having the Winter Sun Farms vegetables in the freezer. Knowing you have a healthy, easy, delicious (and local) option really helps.  I decide to add this page to give you tips and ideas for using the Winter Sun Farms produce.

Defrosting: Don't worry about needing everything to be defrosted throughly. With any soup or stew I add the veggies in frozen, then slowly heat till defrosted, a quick boil and all set. With the purees it takes longer, but you can start defrosting them in a bowl of hot water, then under low heat on the stove top.

Extras: Most times I use the whole package, but sometimes I don't need it all. (think peppers). With the new packaging I open the whole package cut away some peppers, then use a container or zip-lock to but the extra back in the freezer.

Don't over cook: Most of the vegetables are blanched, so don't over cook them. Freezing does break down some of the structure, but all the taste and vitamins are still their. When sauteing with fresh vegetables add the frozen ones after the fresh have cooked some. When making a soup wait till five minutes before it is done, then add the frozen vegetable or veggies (broccoli, cauliflower, green beans, y&G squash, greens...etc) to the pot, cover the lid and cook till heated through. The frozen veggies steam and cook right into the soup...delicious.

Green Beans: I love the green beans whole when sauteing, but I find with the kids it is nice when they are cut into 1-2 inch pieces. I find it easiest to defrost them slightly, before chopping up and adding to my dish.  Also when sauteing you can drain the excess water as they cook.

Happy cooking,
Jim