It probably sounds insane to be thinking about winter at the height of summer, but this is the part of the growing season where we sometimes get too much of a good thing. This is a huge opportunity to start storing up fresh greens for winter. The method is simple: bring a big pot of water to boil and blanch your greens for a minute. Drain in a colander, rinse quickly under cold water to stop them from cooking further, and store in labeled freezer bags.
In February, pull one of those big bags out of the freezer and voila, greens from Powisset to use as a starting point for all kinds of recipes, from sauteed vegetable dishes to the perfect addition to soups. There's hope after all...
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes
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