Wow, does the farm look beautiful right now! 5″ of rain didn’t seem to do much harm to our vegetables and flowers growing steadily in the fields. The 33 degree weather tonight might though. We can cross our fingers and hope for the best.
This week of April 5 begins our first CSA delivery for the Three and a Half month Spring and Summer harvest. Spring starts with an abundance of greens- Spring cleaning time! If the abundance is too much, below are simple instructions on freezing the harvest which you can enjoy later this season when the weather gets hot and the greens go to seed.
How to freeze greens: All greens with the exception of lettuce can be frozen- even arugula! For this you will need a big pot with boiling water, a big pot or sinkful of cold water, tongs or a slotted spoon, quart sized freezer bags, and a sharpie.
Step one: Wash the greens and remove any large stems. Tear or chop into managable pieces.
Step two: Submerge greens in boiling water for 30 seconds (for tender greens such as arugula) to 2 minutes (for the tougher guys like collards). I usually go for a minute.
Step three: Move hot greens to cold water and submerge until the heat has been removed. You may need to freshen this cold water if it gets to warm. This process is called blanching.
Step four: Pack into freezer bags, remove air from bag and seal. Label the bag with the type of vegetable and the date frozen. If I have a lot of one green, I will make serving sized balls or separate them into serving sized bags for single uses.
Voila! That is it. Stick them in the freezer and the process is complete!