Mike: Easy for you! I put in those new gardens. It was Hard work!
Molly: OK, OK, Mike toiled all Spring to put in a whole set of lovely gardens for us in the backyard. Happy?
Mike: That’s more like it…
An unforeseen problem arose from our garden expansion. What to do with all these perishable veggies? Our main go to technique is to blanch and freeze them so that we can enjoy them in the dead of winter.
When we did this for the first time last summer I was a bit skeptical. Would they last in the freezer? How would they taste? We stored them for up to eight months and they tasted stupendous!
Step 1: Materials Needed
Scissors (to cut the leaves)
Pot with steamer insert
Scale (If you want to be anal about it. Right Mike?)
Step 2: Prep and Collect Veggies
2. Fill your pot with a couple inches of water and put the steamer insert in. Bring water to a boil.
3. While you are waiting for the water to boil go out and pick some greens. Don’t pull up the entire plant. With kale, swiss chard and even some lettuces if you just cut off the outer large leaves and leave the smaller leaves in the center the plant will keep growing for weeks, months or even years.
Step 3: Cutting the Veggies
Step 4: Steaming Veggies
6. Put the greens into the boiling, steaming pot. (Careful you can burn your hands from that steam!)
7. Put the lid on and let them steam. Occasionally take the lid off and turn the veggies. How long should I be steaming them, you ask? Well, it depends on how many pounds of greens you’re steaming and how cooked you like your veggies. We like them just lightly steamed. Our pot is very large so it can take a few minutes. The moment they turn dark I take them out.
Step 5: Cooling Them Down
9. Now move them into the colander and start squeezing the water out of them.
Step 6: Packing and Freezing
11. Mark the date on the bag. We will harvest from the same plant several times over the summer so I like to use the oldest first.
12. Pop it in the freezer!
That day we picked five lbs of swiss chard from three plants and stuck it all in the freezer.