When I say that this adventure begins, I don’t mean the adventure of becoming hobby farmers. We began that adventure not quite two years ago when we moved from Colorado to Ohio and took over the old family farmland. The adventure that begins today is the one that includes farming and blogging. So here goes…
I had my first meal from this year’s garden two days ago when we returned from a family trip to Colorado. Mike pulled two long, fat French Breakfast radishes from the garden. I sliced them up and ate them on a thick, buttered slice of fresh organic french bread from the Heinen’s bakery and sprinkled it with a little bit of French fleur-de-sel that I picked up in Canada a few years back. It was delicious and tasted like spring, never mind that we’re just days away from July!
There were five pounds of pak choi reaching up, begging to be cut. Since things have been busy as we wind down from vacation, and the choi is still producing, I blanched and froze it in small portions today. (The cold temperatures of the freezer slows decay, but does not stop it entirely. Blanching causes the decay enzymes in the cells to slow, allowing your veggies to last even longer in the freezer!)
Preparing veggies to freeze
- Clean the veggies and pick out any that are damaged.
- Cut as you’d like, but try to keep them uniform.
- Dip into a pot of boiling water for a couple minutes, or until the colors get really bright.
- Remove and blanch in a bowl of ice water (or I use a cold water tap…)
- Place on a parchment covered baking sheet in a single layer.
- Put sheet into freezer. Once veggies are frozen, transfer to a freezer bag or container.