Freeze green beans whole to prevent sogginess. Blanch in boiling water for three minutes, cool in ice water, and blot dry before freezing.

Chop or slice onions and green pepper and freeze raw. Toss into cooked dishes straight from the freezer.

To quick-freeze berries, pour them, unwashed if possible, or well-drained, on a cookie sheet and pop into the freezer. When frozen, spoon into small plastic bags or containers and return to freezer. Read the rest of this entry »

Remember to cut Greens for a second and third Harvest

I force many of my greens to give me a second and third harvest. I never pick only the outside leaves of my lettuce, spinach, chard, or mustard. They’re the oldest and toughest on a plant. Instead, I give the row a clean cut, slicing the plants about 1 inch above the ground. This encourages the plants to send up new tender growth and to try again to develop seedpods. For the harvest, I have a pleasing combination of young, tender leaves from the center of the plant mixed with the older ones. Read the rest of this entry »