How to Preserve Your Huge Quantities of Greens

Preserve Your GreensBlanch and Freeze by WaterPenny
Salad time!While there is no such thing as too many greens, I have not been able to bring myself to put a dent in all the mustard greens coming out of our garden. I just don’t like it as much as the kale, spinach and chard, which are putting out a serving+ a day of greens, which in addition to the salad for lunch every day, well, we’re just not that healthy around here folks.

I do however love having frozen spinach on hand, and thought maybe I would love having frozen mustard greens too. So, time to preserve our first round of food for the season!

I picked off 75% of the leaves that were on the mustard plants so far, as well as a good bit of our spicy mesclun mix and some kale and spinach.

Slice it up using scissors into our (cool retro – thanks Matt’s Grandma!) salad spinner.
Blanching Mustard Greens
Then into salty boiling water for about a minute.

Blanching Mustard Greens

Then rinse off in the sink with cold water to stop the cooking…no picture of this, too many things happening at once…

And the 4 bowls of greens fit into two sandwich baggies – be sure to squeeze out all the air! Can’t wait for winter soup! The bags will tear apart when we go to pull the frozen greens out in my experience, FYI, so don’t expect to re-use these bags. This is a good use for pre-used bags, if you save your plastic zipper bags. You can also put them in reusable plastic containers to freeze and drop the frozen chunks all into the same gallon ziplock bag/plastic container once they are frozen to use less plastic in your preserving. This is what I normally do, but we’re out of gallon bags.
Mustard for the Freezer

Simultaneous to blanching the mustard greens, I made some pizza – with spinach and herbs from the garden, local cheeses,local Amish flours made into dough in the bread machine, and tofu made in West Virginia. Lord knows where the mushrooms came from – the store! I want to grow our own mushrooms, but that’s for another evening’s project.

One thing about Amish food in Ohio – it’s much cheaper to eat locally than the fancy artisanal farms in California where my brothers live. Not that farmers shouldn’t make a good living, and probably they are still just scraping by even with prices that seem insane to me, but I feel lucky that local cheese and flour from the co-op are actually cheaper than big brand cheese and (pre-made) bread at the grocery! We make all our own bread in the bread machine, which I swear takes only about 3 minutes every other day. ┬áLiterally, it is a similar amount of time to what it takes to walk to the bread aisle in the store.
Garden Pizza

3 thoughts on “How to Preserve Your Huge Quantities of Greens

  1. Sam

    Cool! About how much salt do you put in the blanching water? I have way more spinach than is possible to eat right now and I’ve just been feeding the extra to the chickens and rabbits. I can’t believe I never thought of freezing it!

    Reply
  2. Dana

    Hey Sam, just like the salt I would put in pasta water for boiling. I could guess like a half teaspoon? It is more for taste because I am such a salt fiend.

    Reply
  3. JW

    You guys are rockin! What a great day. We’re just getting some spinach up (planted it late) but we’ve got lots of kale and mesclun. arugula/lettuce/bok choi is coming in. we picked our first broccoli yesterday and tomatoes today. Zucchinis are in and we’re getting tons and tons of beans. Yay!

    Do you have any tips for getting rid of cabbage ants?

    Reply

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