This week I harvested 1lb 13oz of kale and 1lb 14oz of spinach that I froze and dehydrated. Since this is the first time I have tried either of these two methods with these greens, I’m not sure how they’ll turn out. I guess we’ll keep our fingers crossed and wait patiently for the cold weather to provide the necessity of pulling them out and using them!
What process did I use for freezing the kale and spinach? Well, after harvesting I…
~weighed it
~washed it
~cut out the ribs
~blanched it (2 minutes)
~gave it an ice cold bath (2 minutes)
~drained it
~bagged it
~labelled it
~froze it (in the deep freeze)
It never ceases to amaze me how small greens get when you cook them!
I also took some of the kale, dehydrated it, broke it up a bit and put it in glass jars to use later in stews and soups.
I’ve made kale chips before in order to drag out it’s life a little longer (plus Fish Girl and her best friend really like them as a snack), but I have not yet dehydrated it for future use in soups/stews, etc.
One comment on “Spinach & Kale Preservation”