Making the most of your seasonal fare…

… and why I love our new blancher.

I’ve been thinking about getting one of these for a few years. Normally, to blanch vegetables (mostly greens), I use a big kettle pot and balance a strainer inside of it on whatever I can find that will hold it above the water. Now, I keep the blancher on the stove top throughout the week- it’s smaller than the kettle so it’s not in the way- and blanch a few greens at a time whenever I get the chance.

Why not take advantage of seasonal abundances and put up a little food at a time for the winter? Just chop twice as much as you need for a meal and freeze the extra for a meal later on. Frozen greens can be used in most things that call for fresh spinach, chard or kale. We put them on pizza, in eggs, stir-fry, etc.

Here’s what you need:

a Blancher or other steamer pot

tongs

several empty containers with lids (yogurt and sour cream containers are good sizes)

spinach or other non-lettuce greens, rough chopped or hand-shredded

1. Heat 1 inch of water in the bottom of your steam pot or blancher.

2. Add greens and steam until just wilted.

3. Cool in containers before labeling a freezing.

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One thought on “Making the most of your seasonal fare…”

  1. Here’s my newest go-to recipe for Groundworks spinach: Rinse, chop, blanch and drain well a big bunch of spinach (8 to 10 cups or so). Fold into five or six beaten eggs (wish I had them from the farm!!), and two cups or so of your favorite shredded cheese. Add whatever other chopped veggies (peppers, scapes, etc.) you like, or (my kids’ favorite) some cooked, crumbled Groundworks bacon. Pour into greased muffin tins and bake at 350 about 20 minutes. These gems are tasty and nutritious, plus they freeze and reheat beautifully for quick-serve breakfast. And the recipe can accomodate lots of changes to fit tastes. Thank you Audra and Eric!

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