I have been saving seed from Russian kale for a couple years now and the "missed" seeds come up all over our garden. We decided to let the kale in our strawberry beds grow so that we could harvest them. We love to preserve kale for potato and kale soup... a staple in our diets during the cold winter months.
We picked four large bowls full of kale from our three strawberry beds... we have started selling everbearing strawberry plants in the spring, hence the reason for so many strawberry plants. They were picked in the very early morning while still fresh, crisp, and wet with dew.
The kale was blanched in boiling water for a couple minutes (two minutes for young kale, three for more mature leaves). The leftover water was then allowed to cool and used as an excellent fertilizer for other vegetables.
The kale is then chilled in ice water for approximately two minutes.
Dried on a towel... actually in between two towels.
Then mixed with a hint of olive oil and put into freezer bags using a common straw to remove excess air... frugal vacuum sealing.
Four large bowls made two gallons of freshly frozen kale, it almost makes one look forward to winter meals... almost... well not really at all, as I am just beginning to enjoy the fresh summer abundance.
CAPPA to Embark on Urban Farming Project
1 hour ago