Think about winter storage now…& additional use for Spicy Greens

I know you don’t want to think about it. Trust me, I don’t either. Winter is my least favorite season. But, what I do enjoy about winter is the food. Everything is warm and hearty, filling and satisfying. So, what better time to plan ahead and make sure you have garden produce in January.

Today, Matt and I chopped and froze parsley and also blanched and froze a bunch of spinach.

In the winter we use the chopped parsley daily. We stir it in with scrambled eggs, add it to soups, incorporate it into sauces. And, although it’s best cooked into something rather than just finishing your dish, parsley livens up a meal on even the dreariest winter day. Simply chop finely, place in a plastic bag, squeeze out the air and get it as flat as possible, and freeze. Then, when you need to use it, simply break off a piece.

Spinach is one of those greens that is great with so many things and is really good for you. Freezing it is so easy. Get some salted water boiling, have an ice water bath waiting as well as a colander in a bowl to drain the spinach. We put no less than a bag (1/2 lb) per plastic freezer bag. It cooks down so much…incredible. Stir your spinach into the boiling water for about 30 to 45 seconds. Remove and place in the ice bath. Once cooled, squeeze excess water out and place in colander to drain a bit more. Squeeze again and place in freezer bag. Use the spinach to make homemade ravioli, quiche, soup, lasagna. The possibilities are endless with the yummy green.

When shopping at market this weekend, ask yourself (or ask us!) what you could prepare and freeze for winter meals.

On a side note, we had a vegetarian Mexican stew tonight. As we dished up our bowls, we stirred in some chopped Spicy Mix greens. So yummy! We’re thinking these greens would be great as a final addition in many soups because they stay bright green and flavorful. Enjoy!

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