Freezing Kale for Winter

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Some years in Philadelphia, we’re lucky to have ┬ákale in our raised beds all winter long. But in other parts of the country, and during particularly hard winters everywhere, your kale isn’t going to make it through the winter.

Though it won’t really work in a fresh salad, frozen kale is a great addition to winter smoothies, soups and stews, sauces, the list goes on.

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If you’re interested in freezing some kale for winter, it’s a fairly easy and straight-forward process. Start by picking the kale (or picking some up at your local farmer’s market. Pull the leaves off of the stem, and slice into thin strips.

Bring a large pot of water to boy, and add a bit of salt, then plunge the kale leaves into the boiling water, stirring, and allow to boil for a few minutes, until it becomes tender. Pull from the hot water bath, and plunge immediately into very cold water (or water with some ice floating in it!

Drain the kale in a colander, and then squeeze any extra water from the greens. Pack highly into freezer boxesProcessed with VSCOcam with c1 preset or freezer bags, and label with “Kale” and the year. I know it sounds silly, but I’ve dug so many greens from the depths of my freezer that I had to thaw to identify. What you’re sure you’ll remember now, you might not remember in a month!

Sure, it takes a few steps, and a little bit of advanced planning, but you’ll be happy to “break off” a hunk of organic greens from your freezer this winter


Homemade Applesauce – it’s not too late!

I admit I was a little late embracing apple season. By the time I finally made it out to Linvilla Orchards, pick-your-own season had just ended. Luckily, they still had plenty of apples. I bought a big box of “seconds” – apples with slight blemishes that are still great for cooking and half the price!

Victorio Strainer
The thought of peeling, coring and slicing all of those apples made me a bit faint-of-heart, but I borrowed my friend Merridy’s vintage Victorio Strainer. My mom has one, and knowing it’s super powers, I didn’t consider making applesauce without one. Here’s the deal: You just chop of the apples, and boil them in a little water and cider until very soft.
the "funnel"

Then you just take a big old measuring cup and dump the apples in the “funnel” of the old Victorio. Save the liquid, as it’s great for boiling more apples, or as a sweet vegetable soup base.

the sauce

All you have to do then is crank the handle and the applesauce slides hot and delicious down the shoot, into your waiting bowl. The peel, core and seeds are miraculously separate and drop into a different bowl. Some people use these peels as moistening additions in breads and muffins.


The last step? Add your desired spices (I like nutmeg, cinnamon and star anise) and cook for a bit over medium heat. Now eat it all – fresh applesauce is amazing – or can it, or freeze it. Later, in those cold winter months, you’ll be so glad you did.