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?
http://chowdivine.com/bok... 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.
Please enter a valid email address.
Well played. You deserve a cookie.
And a richer, more delightful pot of lentils, too
Pork Chops, Italian-Style
23 Recipes, 3 Ingredients or Fewer
Splatter-Be-Gone Mixing Bowls
The Flowchart for Recipe Reliability
Knives, According To An Expert
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.