Tuesday, October 14, 2008

What to do With Your Share---Week 23

Blanching and Freezing
As the season winds down, we are harvesting what remains in the field that is mature enough for picking. There is more of some things (mainly greens) than we will be handing out in the shares, so the bulk list is back on-line. If you would like any kale, collards, chard or Asian greens to stock in your freezer, now is the time. They are easy to freeze and store for use in side dishes, soups, stews and other winter dishes.
The trick to successfully freezing vegetables is the blanching process. This step, which consists of dunking the vegetables in boiling water for a minute or two, destroys enzymes that will otherwise cause loss of color, texture and flavor. To freeze greens---
1. Clean greens and remove stems if desired. You can cut, but do not chop greens. They will wilt significantly when blanched and will pack into freezer bags easily.
2. Blanch things like spinach and Asian greens for 2 minutes and tougher greens like collards and kale for 3 to 4 minutes. Start counting when the water comes back to a boil. Use a large volume of water so it will keep boiling when you add the vegetables.
3. Remove the greens from the pot and cool immediately with cold water to stop the cooking process. Drain thoroughly and pack in freezer bags or containers.

Bulk List
Chard, collards, kale, Asian greens $2.50/bu

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