blogger mom

We've had spinach in every soup imaginable, with rice, with eggs and in salads. I've even tortured my children by sticking in under the cheese of their pizza for the last three weeks on pizza night. It's spinach season, that's how it should be. And although we're getting just a little tired of all these leafy greens at this point in the spring, we will miss them all winter...unless we preserve them. Our first planting of spinach was ready to be done and the second planting is ready to eat. So, tonight I did one final cut on our first planting and I have a huge bowl ready to blanch, chill, and freeze for the winter. It's good timing too because we have completely emptied the deep freezer from what was preserved last year, including the ENTIRE deer we ate this winter. Now we can start filling it up again. I threw some kale in earlier in the week because I cut way more than we could eat this week. However, I didn't do my research first and I just threw it in freezer bags without blanching or steaming. So, I should probably use it up soon. It seems strange to be thinking about preserving food for winter when it's not even summer yet, but I'm determined to be more prepared this time around. I'll start with the spinach.