CWS4322
Chef Extraordinaire
We have bok choy up the ying yang. I have frozen it in the past (blanch 2 minutes, shock, bag--separating the stalks from the leaves). I wasn't impressed. It was okay in soup, but that was about it. Now that I have the 25 lb of beans in the freezer, I am moving on to the bok choy...I will also be making swiss chard pesto tonight--but I'm saving that for last today because that is easy-peasy and I can have most of the kitchen cleaned before I do that. Oh, I won't be doing that last--I have all those veggies to run through the juicer--maybe I'll do that outside on the deck--juicing can be so messy. Note to self: put pulp in freezer for soups. But back to the bok choy--does anyone have tips on freezing it so that it doesn't end up soggy?