[Sca-cooks] Garden produce question

[Heather Murray]

Bronwynmgn at aol.com wrote:

>My garden is currently producing an astonishing crop of spinach, which I'm  
>afraid is going to bolt soon as we've suddenly hit the high 80's from an 
>average  temperature of around 70.  Other than eating lots of it, what do I do with  
>it?  I assume it can be blanched and frozen or something, but I would need  
>explicit instructions on how to do so.  If you assume that I barely know  what 
>the term blanching means and go from there, it'll probably be about the  level 
>of detail I need :-)
> 
>Brangwayna
>
>  
>
Blanching spinach: A lot of well-salted water at a roiling boil (a 
gallon or more, to give you an idea). Add green produce, and keep just 
long enough in the water to turn a green that almost glows to the 
eyesight (chlorophyll, doing its thing). Take out and immediately place 
in ice water, to stop further cooking.

Following this, drain the heck out of it. Wring it well to get out more 
water. Pop it in some cheesecloth. Wring again. Put in freezer 
containers, label, put in freezer.

Margaret Northwode


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