freezing greens

We only planted our 4×4 bed at home this year because we’re hoping to move by the end of June. It has worked out well because we’ve been spending most of our free time at the Project Eden Gardens over the last few weeks. We doubled in size this year, so there was and is lots of infrastructure type work to be done to set us up for a great season.

We did grow some greens and lettuces in our small plot at home however. If we have more kale or chard than we can eat before it goes bad, I like to freeze it using the same method that we use with the herbs, which is basically smashing it into a plastic bag and rolling it into a log as I go. It’s very scientific.

This is a Swiss chard stash that we froze last fall before we closed up the garden. I just slice an-inch “slice” and then throw it in soups, fry it up with some scrambled eggs, or saute it with some garlic and onions for an easy, healthy side. Try it at your house when you have more greens than you can eat (always a good problem to have!).