Okay, broccoli ain’t exactly like strawberries, but I promise you will appreciate a bag of frozen local broccoli when you whip up spicy broccoli lasagna in winter. Freezing broccoli is easy. Here’s what you do:
- Peel coarse stalks, trimming leaves and blemishes.
- Salt-soak for 30 minutes (1 tablespoon of salt for each 1 quart of cold water) to drive out bugs; wash well.
- Cut up.
- Blanch in boiling water for 3 minutes.
- Cool immediately; drain.
- Pack, leaving 1/2 inch of headroom.
- Seal; freeze.
I froze several bags of broccoli last year, and they came in handy during the winter. I was able to eat local, and best of all, I didn’t have to drive to the store to buy any.
So this weekend, grab some broccoli at the Certified Arkansas Farmers’ Market and freeze them!