Garden produce all winter? You Can Grow That!
It’s been a warm start to winter but next week the temperatures are predicted to go into the teens at night and stay below freezing all the next day. That prolonged period of cold is likely to kill the remains of our winter crops, the kale, lettuce and carrots, so yesterday we harvested them. The lettuce we’ll eat over the next few days, but there is far too much kale and carrots to consume quickly, so much of those crops need to be preserved.
My favorite means of keeping Tuscan kale is to slice it into ribbons, steam it for about five to eight minutes, drain it and dry for a few minutes on clean towels and then pile it all into zip lock bags and put it in the freezer. That way I can remove a handful or two whenever I want to add kale to a dish.
My favorite way of preserving carrots is to roast them before freezing them. Again, when piled loosely into bags I can remove only what I need for the soup/pasta/casserole that I’m cooking.