I have too much from my garden. I was thinking I'd blanch, purée, then freeze it and use it over the winter in soups. Thoughts?
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http://chowdivine.com/bok-choy-kimchi-with-cucumbers I love bok choy and kimchi
It sounds like you're on the right track. I don't think you'd need to purée them--just blanch or sauté, then pack into zip top bags, getting as much air out as possible. Or vacuum seal.