The planet is our home; we need to be more responsible. Here's what I do.
So I’ve written about Brussels sprouts in a recipe with gnocchi and the cooking man has a version of his great quiche that uses them.
I think they are the great unsung veggie hero and I need to champion their cause as sprout season is over.
The patch where we’ve grown them through the winter has been cleared for the soon to be ready potatoes.
The good news is that the bee sprout seedlings are germinating
When we cleared the patch I collected a good few gorgeous tender specimens.
Now no one wants to eat the same veg every day for a week.
I wanted to share what I did with the extra harvest this year.
It’s a challenge. Frozen shop bought sprouts are the vilest things ever!
So if I’m going to freeze my tender sweet babies I can’t afford to create demons.
First I sorted them by size.
Small, medium and large. We technically small was teeny, weany!
Then I googled!
Two minutes in boiling water for small, three for medium and four for large! That’s called blanching! I blanched and froze green beans earlier in the gardening calendar and they’ve been successful so far.
Have cold iced water on hand to plunge them into and stop the cooking process.
After cooling you’re meant to dry them. I used a salad spinner to do this.
When cold package them up label and date then freeze.
(We’ve only had a freezer this year and I’m determined not to encounter too many unidentified frozen objects!)
When we eat them I will attempt to update on the differences/similarities to the shop bought soggy cotton wool nightmares!
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Be well, be edified and enjoy!