Freezing spring vegetables

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Do you have a bonanza of broccoli, a plethora of peas or a bumper crop of broad beans? Freezing is a great way to preserve these spring vegetables, along with asparagus, haricot vert, cauliflower and runner beans. When properly frozen, these vegetables can retain much of their flavor and nutrients.

In a large pan of rapidly boiling water, blanch a handful of vegetables at a time for 2 - 3 minutes. Blanching them will help stop the enzymatic process and keep them from going brown when frozen. Using a slotted spoon, quickly scoop them out of the boiling water and into a large bowl of iced water.

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Drain the cooled vegetables well and spread them in a single layer on shallow trays or pans. Place them in the freezer till firm, then remove and quickly pack them in labeled freezer bags. Squeeze any air from the bags before sealing and place them immediately in the freezer.

With this method, your vegetables will not freeze into a solid block and will remain loose so that you can take just what you need from the freezer bag and reseal it. When you’re ready to eat the vegetables, cook them in a large pan of boiling water. Do not steam them, as they tend to go soggy.