Swiss chard stems??
er, aisle that is.
Buddy wrote:
> We always had a white/cream sauce on our stems cut into 1" or so chunks.
> Blanch and freeze the stems or steam & add cream sauce and then freeze.
> It all depends on your taste. For that matter, I've frozen slices of
> zucchini and just had them steamed with butter in the winter. Amazing
> what you can appreciate with a short walk through the produce isle ;-)
> -- Buddy
>
> Eric wrote:
>> I have cut a ton of swiss chard from the stalk - will blanch and
>> freeze all the greens. No problem. But what to do with the stalks
>> (aside from compost)? I have read that they don't freeze well and
>> have picked up a hint that they might be fermented. I will end up
>> with a huge trash bag full of stems. Any ideas? (I have plenty of
>> relish so I will likely not go that route either).
>>
>> Thanks,
>>
>> Eric
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