This past week has found us on our knees busy thinning and weeding in the gardens. We are trying to get everything thinned out straightaway this year as the gardens are about three weeks behind due to this spring's cool rainy weather. Our veggies need to have every opportunity to grow over the next 2 months...time is not on our side. That's OK though, I enjoy the challenge and Mother Nature does not have the endurance to go 12 rounds with us.:)
When we worked our beets the other day I made sure to save some of them for the freezer.
This mess of greens, roots and all, will be used cooked, in soups, and even added to the occasional smoothie.
Two minutes of blanching, run some cold water on them, gently squeeze dry and they are ready for the freezer.