I love my farm share – I tend to gush about community and kids running through veggie patches and real, fresh, local food and…..
Well, I’ll try not to gush too much.
Moving on: I picked up my first share of the season this week, and already I’m putting up some of it for the winter.
I get a bigger share than I can keep up with myself, so I freeze and can the excess and have local produce throughout the year. These collards are headed for the freezer and then into soup some snowy day. (Although, we’ve been in some nasty hot and humid weather pattern that makes snow hard to imagine)
There’s lots of useful information about preserving food out there, but greens are easy. Remove the ribs, cut (you could do them whole, I guess, but have you looked at the size of a single collard leaf lately?), blanch, bag and freeze.