| BROCCOLI FREEZER TIPS |
Supplied by Worden Farm member and blogger, Francine Wolfe Schwartz
Broccoli is easy to freeze. Timing is the most important factor in
achieving delicious results. Make your decision to freeze early - not an
afterthought - when you realize you’re not going to eat all of your farm
share.
Preparation
Bring a large pot of water to boil while preparing the broccoli. (Use the
strainer insert if your pot comes with one.)
Prepare an ice bath by filling a large bowl with ice cold water and about
1 cup of cubes.
I find the bowl part of the salad spinner works well for about 3 cups of
broccoli and the strainer is handy to remove broccoli from ice bath.
Prepare broccoli by removing the bottom stalk of broccoli and reserve
it for soup or stir-frying. Divide into 2-inch florets or your desired size.
Wash the broccoli quickly in cold water and drain quickly.
Blanch
Working with small batches about 3 cups at a time lower broccoli in
boiling water for about 2-3 minutes. Using a slotted spoon (or carefully
raise the strainer basket) remove the broccoli from the boiling water.
Be extremely careful and avoid the steam. Immediately plunge broccoli
into the ice water bath to stop cooking and retain color.
Drain in a colander and spread over a clean dish towel to blot dry. The
drier the better for good freezing results. Repeat process for all the
remaining broccoli.
Package, Label and Freeze
When completely cool and dry package in resealable bags. I like to
freeze 2 cups of broccoli per bag. Before sealing remove as much air
out of the bag without squishing the broccoli. Use a Sharpie and label
“broccoli” with the date. Freeze quickly.
Broccoli freezes well for about 6 months. I especially enjoy using
frozen broccoli in pasta dishes adding it frozen to the pasta water
during the last 2 minutes or quickly steamed in the microwave.
Broccoli is easy to freeze. Timing is the most important factor in
achieving delicious results. Make your decision to freeze early - not an
afterthought - when you realize you’re not going to eat all of your farm
share.
Preparation
Bring a large pot of water to boil while preparing the broccoli. (Use the
strainer insert if your pot comes with one.)
Prepare an ice bath by filling a large bowl with ice cold water and about
1 cup of cubes.
I find the bowl part of the salad spinner works well for about 3 cups of
broccoli and the strainer is handy to remove broccoli from ice bath.
Prepare broccoli by removing the bottom stalk of broccoli and reserve
it for soup or stir-frying. Divide into 2-inch florets or your desired size.
Wash the broccoli quickly in cold water and drain quickly.
Blanch
Working with small batches about 3 cups at a time lower broccoli in
boiling water for about 2-3 minutes. Using a slotted spoon (or carefully
raise the strainer basket) remove the broccoli from the boiling water.
Be extremely careful and avoid the steam. Immediately plunge broccoli
into the ice water bath to stop cooking and retain color.
Drain in a colander and spread over a clean dish towel to blot dry. The
drier the better for good freezing results. Repeat process for all the
remaining broccoli.
Package, Label and Freeze
When completely cool and dry package in resealable bags. I like to
freeze 2 cups of broccoli per bag. Before sealing remove as much air
out of the bag without squishing the broccoli. Use a Sharpie and label
“broccoli” with the date. Freeze quickly.
Broccoli freezes well for about 6 months. I especially enjoy using
frozen broccoli in pasta dishes adding it frozen to the pasta water
during the last 2 minutes or quickly steamed in the microwave.
