My spinach has been growing gangbusters.
Fearing that the warmer weather might cause my spinach crop to bolt…
…like my arugula did.
I decided I better go ahead and harvest most of it and see if I could figure out how to ‘put it up’.
I collected enough spinach to fill a tall kitchen trash bag.
I set the bag into the sink and filled it with water, letting the spinach soak for a while to loosen the dried on dirt.
The boys helped me to remove the stems and any unwanted bits and pieces.
I set up an assembly line on the island.
Here we have cleaned spinach, boiling water, and a large container filled with ice and water.
I placed the clean spinach in the boiling water for one minute, which is called ‘blanching’ because that makes you sound smart and gives you an edge on confusing the heck out of people.
I found several recipes for freezing spinach, and they all had different recomendations for how long to ‘blanch’ your spinach. Some said two minutes, some said thirty seconds, some spoke of enzymes and some spoke of nutrient leaching. I finally gave up on finding a cook time that was predominant, and went with an average… one minute. My spinach will probaby have both bad enzymes and nutrient leaching. I just hope it tastes alright.
After one minute I removed the spinach from the boiling water…
…and placed it in an ice bath.
The ice bath stops the spinach from cooking, which also stops the enzymes from ‘enzyming’ and also stops the nutrients from leaching.
I left my spinach in the ice bath until I had processed all the spinach.
I labeled my freezer bags.
I then drained the spinach and loaded up the bags.
Two small freezer bags.
That is all that came from a trash bag full of spinach.
That stuff cooks down… way down!
I can’t wait to try this out in a batch of spanakopita!




















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