I would say that I am moving on the slow track with my winter gardening, but I am moving, and learning as I go, so it’s just as well that I don’t move too fast.
On the deck, facing south, I have a pie safe with a mini-greenhouse cover that I ordered for it with approximately the right dimensions. This morning I was happy to see a few lettuce sprouts appear. Eventually, I will move them to the garden.
Greens can be thoroughly washed, drained, sliced and then frozen raw.
When you first start gardening, it is enough to just enjoy what you grow. But even as a beginner you run the risk of growing more than you can use of notorious growers like zucchini. If you don’t keep a garden, but miss the farmer’s market in the winter time, you could think about buying in bulk in the summertime and cooking up some double portions for now and later. Freezing is the quickest, easiest way to save your abundance for later. If you’ve never frozen more than the occasional leftovers, and your freezer is just for ice cream, you’re missing a chance to put a little convenience into your healthy diet.
Not all vegetables are created equal. There are some that really don’t take well to freezing unless cooked first, like cabbage. Others, like cucumbers, you can’t freeze at all. There are some authoritative sites on the web that you can refer to for specific vegetables, and squashes. One of my favorite sites is Pickyourown.org. Clemson University is also a great resource for detailed information. But you don’t have to be an expert to get started. You really don’t have to know much at all. You can freeze most vegetables quickly and conveniently. Continue reading →