**This actually took place on 7/15/19 but I havent had a chance to post it before then**
Of the 6 broccoli plants we have eaten one head, given one to our neighbors, and then I cut the last 4 heads yesterday. I decided to freeze them because 4 pounds of broccoli is too much for us to get through quickly. I have never prepared veggies for the freezer before, but I found some good instructions online here.
The broccoli, looking beautiful!
To start with I cut the heads into florets, once you cut most of the stalk off they are easy to tear into bite sized pieces. Once they were ready I soaked them in a salt water brine for about 30 minutes, supposedly this would kill any bugs on them. And if there is anything we have in abundance in our garden, its bugs!
Next I washed them under running water, and put them into a pot of boiling water. This step is called blanching and its recommended to kill the natural enzymes and bacteria that would eventually break down the nutrients and the appearance of the vegetable. The recommended blanching time for broccoli is 3 minutes (you can find other veggie blanching times here).
After the 3 minutes was up, I scooped out the broccoli and plunged it into ice water. This prevents overcooking. I read that its recommended to ice bathe for the same amount of time that the veggie was blanched, so 3 minutes it was.
Next I drained and patted the florets dry, and spread them on a cookie sheet to freeze. I like to freeze food this way so that it doesn't freeze to the other pieces.
I left the two cookie sheets in the freezer overnight, but that was only because I forgot about them! They would have been ready after a couple hours. I filled up two Ziploc bags, and they are currently in the freezer awaiting their turn to be eaten. I am excited to try it soon!
I did realize that it would take a whole yard of broccoli plants to freeze enough to make it through a year. We eat a lot of broccoli! So I will plant more soon for a fall crop, and at least twice as much next year. It wont get us through a whole year, but maybe at least half of one!
Of the 6 broccoli plants we have eaten one head, given one to our neighbors, and then I cut the last 4 heads yesterday. I decided to freeze them because 4 pounds of broccoli is too much for us to get through quickly. I have never prepared veggies for the freezer before, but I found some good instructions online here.
The broccoli, looking beautiful!
To start with I cut the heads into florets, once you cut most of the stalk off they are easy to tear into bite sized pieces. Once they were ready I soaked them in a salt water brine for about 30 minutes, supposedly this would kill any bugs on them. And if there is anything we have in abundance in our garden, its bugs!
Next I washed them under running water, and put them into a pot of boiling water. This step is called blanching and its recommended to kill the natural enzymes and bacteria that would eventually break down the nutrients and the appearance of the vegetable. The recommended blanching time for broccoli is 3 minutes (you can find other veggie blanching times here).
After the 3 minutes was up, I scooped out the broccoli and plunged it into ice water. This prevents overcooking. I read that its recommended to ice bathe for the same amount of time that the veggie was blanched, so 3 minutes it was.
Next I drained and patted the florets dry, and spread them on a cookie sheet to freeze. I like to freeze food this way so that it doesn't freeze to the other pieces.
I left the two cookie sheets in the freezer overnight, but that was only because I forgot about them! They would have been ready after a couple hours. I filled up two Ziploc bags, and they are currently in the freezer awaiting their turn to be eaten. I am excited to try it soon!
I did realize that it would take a whole yard of broccoli plants to freeze enough to make it through a year. We eat a lot of broccoli! So I will plant more soon for a fall crop, and at least twice as much next year. It wont get us through a whole year, but maybe at least half of one!