A new newsletter & blog feature: an occasional guest contribution from CSA member & Master Preserver, Lesley Woodruff …
Greens, greens, so many leafy greens right now! They’re wonderful to eat and easy to preserve. Take advantage of our springtime bounty of greens and freeze some for use in the hot summer months. Freezing leafy greens requires very little preparation or special equipment. Frozen greens can be used in soups, chopped and stirred into creamy dips, mixed into casseroles, and many other ways. Remember to label and date each package you put in the freezer! You can pack the greens in one big container, or in smaller packages for smaller servings. Happy freezing!
The following instructions for freezing are excerpts from “Freezing Fruits and Vegetables,” PNW 214, a free OSU Cooperative Extension publication.
Blanching is a short heat treatment that stops enzymes that otherwise cause undesirable changes in flavor, texture, color, and nutritive value during storage. Remove tough stems, wash thoroughly in cold water, cut or chop leaves according to preference.
To blanch in boiling water, put 2 gallons of water for each pound of greens in a large kettle with a tight-fitting lid and bring to a rolling boil (water continues to boil even when stirred). Immerse vegetables in a wire basket, strainer, or cheesecloth bag. Cover kettle and boil at top heat for 1 ½ minutes (for spinach and tender greens) and up to 3 to 4 minutes for collards and Swiss chard stems. Begin counting as soon as vegetables are placed in the water. Cool immediately in cold running water or a large bowl of ice water for about the same time used for blanching. When thoroughly cool, drain and pack in freezer bags or freezer containers.
To blanch in steam, put 1 inch of water in a kettle and bring to a rolling boil. Put vegetables in a steamer basket or a colander with legs and suspend over boiling water. Cover kettle and steam for required length of time (steaming may take a little extra time). Cool immediately in cold running water or a bowl of ice water for about the same amount of time used for blanching. When thoroughly cool, drain and pack in freezer bags or freezer containers.
