Today I’m grateful for all the spinach I harvested in the garden this morning. I usually enjoy the smallest ones as they are in a salad.

I blanch the bigger, more mature leaves. I briefly put them in boiling water with a pinch of salt, I’d say 1-2 minutes, no more.

I immediately put them in an ice-bath, or rinse them with cold water.

When they are cool to the touch I squeeze out as much excess water as I can.

After that I chop the spinach, and store it in plastic bags, or large ice-cube trays in the freezer.

I love this time of the year when we once again can start filling the freezer with our own produce. It is very satisfying. Spinach is a highly nutritious leafy green (vitamins A, C, K1, iron, calcium, and folic acid) and when preparing it this way all the goodness can be enjoyed year round. It is easy to grow large amounts, even in a very small space.

I blanch other leafy vegetables this way as well, like the greens of the beets, radishes, and broccoli (not the actual vegetable, but the greens that most people discard). Frozen blanched leafy greens adds tons of nutrition to any stew, soup or pasta sauce.

What are you grateful for today?

Maria