I have a bunch of leftover images and thoughts from the past week, and thought I’d see if I can string them together randomly in a way that makes some sort of sense. Or not. Who says a blog post has to make sense?
Lately I’ve been getting a lot of hits on my blog as a result of this search: Freezing broccoli without blanching. I have become the expert (heh) on this subject ever since I posted Freezing broccoli back in 2008. Every year around this time, people who want to freeze broccoli without going to the trouble of blanching it start searching around for someone to tell them it’s okay to do that.
Opposition is a natural part of life. Just as we develop our physical muscles through overcoming opposition — such as lifting weights — we develop our character muscles by overcoming challenges and adversity.
~ Stephen R. Covey
This is another of the leftover photos from our trip. It was taken at Freeman’s Run at Austin Dam Memorial Park.
In other news…
I’m off to pick up the broccoli as soon as Hilgert’s market opens (at 8:00am). The next two days will be all about the blanching and freezing process. I’m not sure where I’m going to put it all. Reorganizing the freezer didn’t make as much space as I’d hoped.
We finished up the last packet of last year’s broccoli at dinner last night. It was a fitting goodbye to the old as we get ready for the new. And it was delicious served with grilled salmon and potato cakes.
One of the big search terms around here lately is about blanching broccoli. Or rather, about freezing broccoli without blanching it. Every year around this time a lot of someones want to shortcut their way to preserving the broccoli harvest. I would not recommend it. The blanching process retards the activity of enzymes that cause the vegetable to become tough as well as lose its flavor and nutrients. I realize it would be easier and less time consuming to cut up the broccoli, throw it in a bag and into the freezer. Blanching takes time and work. It’s worth every moment of it when January rolls around and you taste the almost-fresh flavors of the broccoli picked in August.
(Getting ready to grill. © Robin, 2008.)
The broccoli is in! Yay!
I picked up my order from the farm down the street today. 17 lbs. of beautiful, green, healthy-for-ya broccoli.
Needless to say (but I will anyway), I’ve spent the day cutting, blanching, and freezing broccoli. I’ve been eating some of it too. It’s delicious. I’m always amazed at how sweet freshly picked broccoli tastes.
The photo above, by the way, has nothing to do with broccoli or anything else in this post. I took it a week or two ago when we were grilling veggies to go with our dinner. It’s my back-up photo. I’d have taken a photo or ten of the broccoli, especially after it’s blanched and takes on that gorgeous green color, but my camera is once again traveling without me. I’ll have it back again in a week. In the meantime, I’ll have to rely on my archives if I need a photo.
Got a call from the doc today about some blood work I had done. It seems I have iron deficiency anemia. Not sure why. I guess I’ll find out eventually. In the meantime, it’s high doses of iron supplements for me. I better make sure I get plenty of fiber with those supplements. They can be hell on the digestive system.