How to Freeze Greens (like Spinach, Collards, Kale and Swiss Chard). We got a big bundle of Swiss Chard in last night’s food box, so I’ll probably be trying out this technique tonight. I’ve also got quite a few cucumbers to use up. Anybody have a foolproof recipe for sun dills? (First link courtesy of not martha.)
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I was speaking to an Italian noona a couple of weeks ago who freezes basil leaves. Took me by surprise as I’d never heard of doing it before and i didn’t even think you could. I think it invovled a similar process, but I’ve got to find out from her granddaughter as I’ve basil up the poop chute at the moment.
So do we! The veggie box man tried to give me more last night, and I traded it for rhubarb. (What we’re going to do with two great big bunches of rhubarb is a whole ‘another issue.)
WE’ve pickled about 5 jars of the cucumbers from our garden. My hubby has gon for a 15 parts water: 5 parts vinegar: 1 part salt, I think. He says it’s Lithuanian style (he’s of Lithuanian decent) but I think it was an internet discovery…
Steamed rhubarb and yogurt is the best summer breakfast, with a cup of tea in the not yet scorching sun.
Rhubarb’s easy. Chop into about 1cm lengths and freeze in a bag. If it’s dry it’s be free-flow. When you want to cook it just pour out as much as you want to and stew it from frozen with a little sugar. Add apples when you’re cooking it if you like. Or use it as the basis of rhubarb crumble with some ginger in the crumble mixture.
Anthony makes KILLER pickles…..I’ll see if he can text you the recipe