Do leafy greens such as kale, chard, mustard greens, collards, spinach, etc. tend to flood into your kitchen faster than you can eat them fresh? It’s easy to quickly blanch and freeze leafy greens, preserving them at their peak of freshness for use at another time!
Read MoreThis soup features: ground pork which was traditionally butchered and processed late autumn with the ham reaching a salted cure by the solstice, beans, having been harvested mid-September and stored, and kale, a crop over wintered with a covering of straw or on more wealthy farms glass hot boxes. In these modern times we rarely see a seasonality to any of this.
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