Freezing Greens + Pureed Green Soup for freezing

One of the challenges of eating seasonally is the bursts of certain kinds of foods that occur at different times.  This happens most frequently with greens.  For families that can't finish the greens each week we recommend freezing them to enjoy during the slower times.  Here are some pointers on how to freeze greens.

1.  Start with very fresh, crispy greens.  Old, limp greens will freeze poorly.
2.  Wash the greens thoroughly with cold water.
3.  Bring a large pot of water to a boil.  Fill a second pot with ice water.
4.  While water is heating, go through greens and remove woody stems and unhealthy portions of the plant.
5.  Blanch greens in the boiling water with the lid on. *(see note) For tough greens such as collards submerse for 3 minutes. Others just need 2 minutes.
6.  Quickly remove greens from boiling water and immerse in cold water.  Keep greens in cold water as long as they were blanched.
7.  Drain well and blot dry
8.  Put greens in either vacuum sealed bags, or regular zip-lock bags- removing as much of the air as possible. 

Greens will last in the freezer for about 9 months.

For more information go to the Virginia Cooperative Extension  

 * some CSA members don't blanch first

Good for FREEZING:  Green Soup (shared with the CSA by Rose Lord)
Great way to use up abundant greens and save for a rainy day.  Make a big batch and freeze in pint or quart size containers.  Since recipes with milk do not freeze as well. the potato in this recipe thickens and gives substance and a nice creamy texture plus a little protein.

Can make this with any greens -- coarsely chopped, including ribs but not stems.  A mix is nice.  Try it with lettuce!  Or chard, spinach, kale, collards, etc. Mix spicy greens like mesclin mix and mustard with others. 

·         1 cup onion chopped,(can use scallions, and/or shallots)
·         2 small to medium garlic cloves (chopped)
·         3 tbsps unsalted butter or oil
·         ¼ tsp. Thyme
·         ¼ tsp. Oregano
·         3/4 tsp salt
·         1/4 tsp black pepper
·         1 cup potatoes (peeled and diced)
·         ¾ cup diced carrot
·         8 cups greens
·         3 cups water or veggie broth (if using salty broth or a bullion cube,  reduce salt)

Saute the onion and garlic in the butter in a large pot.  Add thyme, oregano and pepper to end of the sauté.  When onion is transparent add the water or broth, carrots, potatoes and greens.  Bring to a near boil, reduce heat and cook for about half an hour or until carrots are tender.  Salt to taste.  Puree with blender (an immersion style blender makes this very easy) Let it cool a little first.