One thing I can not master from the garden to plate is freezing broccoli. I tend to find mine is soggy and not pleasant to eat at all. Even tried just freezing it with out blanching it. That nearly blew the back of my head off when I opened the bag weeks later. Not very nice smelling at all.
Anyway reading today's Advertiser here in Adelaide in the "What's Your Problem" part of their paper I came across some information on freezing broccoli. So as broccoli is such a popular vegie plant in the vegie garden, thought I'd pop it up here.
- Choose young, tender broccoli and freeze as soon after picking as possible. (Refrigerate if it cannot be frozen soon)
- Remove tough leaves and woody ends. Cut through stalks lengthwise, leaving heads 2.5 cm in diameter.
- Soak for 30 minutes in salt brine (1/2 cup of salt to 1 litre of water) to drive out small insects. Rinse and drain.
- Blanch for 3 minutes in water or steam blanch for 5 minutes.
- Chill in ice water and drain thoughly.
- Pack tightly in freezer bags or rigid containers and squeeze as much air as possible from bags before sealing. (Leave 3 cm headspace for expansion in containers.
- Label with date and freeze at the lowest possible setting. Make sure it is stored at -17.8 or lower and use within 8 to 12 months for best quality.