Preservation Lessons Round #1

A friend asked that I share some information about freezing greens and preserving tomatoes. Since we’re still eating from a big pot of vegetable soup and I won’t be cooking for a couple of days, I thought this might be a good time to address some of those questions.

I’ll start with the greens. Some people might still have greens growing undercover in their gardens, depending on the weather in your area. Ours gave up for the winter in December, but during those heady growing days a few months ago there were plenty to freeze. It does make me feel good to pull out my own bag of greens to put into a pot of soup rather than using a box from the store.

Freezing greens is one of the easiest things to do. I’ve done it two ways and both seemed to work.

Method #1

1. Wash and chop greens.
2. Heat olive oil in appropriate-sized pan.
3. Saute until just wilted.
4. Remove from pan and allow to cool.
5. Put greens into labeled freezer bags.

Method #2

1. Wash and chop greens.
2. Heat water to boiling.
3. Blanche greens for two minutes
4. Remove from pan into ice water.
5. When cool, squeeze out excess water.
6. Put greens into labeled freezer bags.

I want to emphasize, chop the greens. There were a couple of times when I lazily skipped that step. When I pulled them out of the freezer to use, I didn’t realize until they were unthawed that they still needed to be chopped. It’s much easier to do that when they’re fresh. And when do you ever cook with greens that haven’t been chopped?!

Preparing for a week of creativity

I’ve learned that when I channel my creativity into cooking, I direct it less toward my writing. Since this will be a week of finishing revisions on one novel and making progress on revisions of a second, I won’t be able to spare creativity for cooking. In preparation to be able to easily nourish my body, mind and soul, I spent yesterday cooking.

Our kitchen did smell good! First, I baked bread and raspberry muffins, using more raspberries from the garden. Next, I tried a new recipe for pasta and salmon with two garden vegetables—butternut squash and Swiss chard. Finally, Jim made a big pot of chili using our canned tomatoes.

Butternut squash is one of my favorite vegetables. It’s relatively easy to grown and tastes almost like dessert while delivering important nutrients. It’s also easy to preserve. If you cut it from the vine with a small stem still intact, or buy it from the farmer’s market in that way, then you can store it in a cool corner of your house that doesn’t get a lot of light and it will stay good until spring. My winter squash vines gave generously this year so I look forward to eating it throughout the winter.

Swiss chard is also one of the easiest greens to grow and has a fabulous nutritional profile. Check it out at World’s Healthiest Foods, a site my holistic nurse recommended to me for good nutritional profiles of food.

I’ll check in this week with short updates about how our Sunday preparations fared for the taste buds throughout the week. For now, I’m off to let those nutrients that are feeding my brain and energizing my fingers show off their ability to also inspire my creativity.