After I got the turnips in and the carrots picked, I finished picking the kale and began the production. One exciting development is that I no longer blanch my greens by putting them in boiling water. My aunt steams hers and I have found that I can do a much larger quantity in the same amount of time, and it is much less messy and likely takes fewer nutrients out of the greens. At 3 minutes per batch, I was able to blanch all of this in 30 minutes.
|Tub stuffed tight full with kale|
|Kale in the sink being washed. Love the huge mud room sink--perfect for such jobs!|
|Washed kale in bucket right by the stove--ready to pop into the pots|
|Three pots for steaming and two tubs of ice water for chilling ready to go|
|Steamed kale with the water squeezed out of it, waiting to be frozen|
|Steamed kale spread out on parchment-lined baking sheets. They get frozen like that, then taken out and packaged to make it easier to pull them out of the package frozen.|
|Bags of kale--ready to go into the freezer!|
Last year my 5 bags of kale, like I have here, lasted me till January, going into daily smoothies and soups. This year I'm thinking I'll have more as it is only early August yet. As I like to say, food rarely goes bad in my house as I make sure I use it before it goes "over the hill."