I’m now hitting the end of all the cooler-weather produce, and warmer weather is (supposedly) here for good now. I’m taking the last of my spring produce and freezing it before it bolts in the warmer weather. The technique is simple — boil some water with a bit of salt in it, toss your cleaned veggies in, and take out after a minute with a spider or slotted spoon. Some people then dunk theirs in an ice bath and drain, but I just arrange on a dish plate and place into my freezer. I leave them in there until they have "dried," and then I put them into a Food Saver bag, vacuum and seal. This technique works well with most cooler-weather veggies, such as broccoli, cauliflower, beets and peas.
Click on the image for a larger view of my "Amazing Cauliflower," freshly blanched and such a bright green color.
