When you get a load of vegetables to last you a week, the obvious thing to do is to eat the easily perishable items first and leave the more stable items for last. But sometimes that gets boring, and sometimes you get two huge bunches of chard and don’t want to be eating that for three days in a row. This is perfectly understandable, food should be fun and enjoyable, but if you’ve paid for organic vegetables, you don’t want them to go moldy and end up having to throw them out. I had to learn this the hard way, so I know what I’m talking about.
A particularly shelf- and refridgerator-unstable type of vegetable is anything that falls under the category of leafy greens. Combined with the fact that these things tend to be quite large and that we have a shitty refrigerator which has the habit of freezing everything that touches its back wall, the likes of spinach and cabbage have to either be eaten straight away or made less perishable.
We’ve already established that Option One isn’t always desirable, so we’re going with Option Two. For such a long and rambling introduction, the point of this post is actually ridiculously simple. Steam and Freeze, my friends, Steam and Freeze.
1. Chop up your leafy green of choice and give it a good rinse. Sometimes veg box items can be very sandy, so unless you’re into that crunch between your teeth, make sure you clean your produce thoroughly.
Plonk the whole thing in a pan with a little bit of water. Steam over medium hear for about 10 minutes. I like my pans crowded, can you tell?
Drain the cooked green and let it cool. Then transfer it into a labelled freezer bag. My apologies for this photo, no amount of editing could save it…
Freeze. That’s it. You’re probably shaking your head at me for actually writing instructions like this, but I could have seriously used them when I first started receiving this type of veg.
What are your favourite ways to make produce last longer?