You'll pick up a great bag of string beans one day, asparagus the next, and you can't possibly eat all the goodies you bring home. With a bit of time, and with simple tools and supplies, you can preserve the rest for those rainy days.
Tools: pot, scoop, colander and bowl with iced water, cookie sheet covered with wax paper or parchment paper, quart size plastic bags for freezing.
Step one: Put a pot of water to boil. I cook mine in batches. You can cook all at once.
Step two: Boil the greens for two minutes.
Step three: Scoop and drop in a colander set atop ice water. Cool and Drain.
Step four: Lay wax paper on a cookie sheet and spread your drained produce in one layer.
Step five: Freeze for a few hours.
Step six: Divide and bag the frozen produce. I bag mine as individual servings.
When ready to cook: Drop the frozen vegetables in a steamer and steam for two minutes or until tender, and then proceed with your usual recipe.
