Monday, October 26, 2015

Chinese Cabbage

Once again I need to apologize for not was my birthday week and my daughter and her family were here all week and we were able to lots of special things with them.  In the middle of the night I realized I had never posted about he CSA for last week.  So sorry.  I'm going to be on top of it this week!  I promise.

Chinese cabbage

Anna says that Chinese cabbage is good with a little bit of peanut butter and a sprinkle of salt.

Greens area a versatile as they are delicious and nutritious.
Liven up a salad with tender greens of any kind.
Shred and add greens to soups.
Sneak them in your lasagna and spaghetti sauce.

How to freeze greens....Bring water to a boil in a large kettle.  Set a bunch of greens in a strainer with a handle.  Plunge the strainer with the greens directly into the boiling water.  Allow to blanch for two minutes (a bright green color is a good indication that they have blanched long enough).  Plunge the blanched greens into ice water for about 30 seconds.  Drain and then pack into freezer containers or divide into recipe size portions and place in freezer bags.  Pack the greens flat and this will make them easier to chop while frozen and add directly to soups, stews, gumbos, sauces, and casseroles.  Place them in the freezer until you are ready to use them.  They should last about 6 months.

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