The garden is winding down, with night-time temperatures inching toward the high forties, so I decided to start processing some of the Malabar Spinach that’s growing in several beds. Malabar spinach is a wonderful vining spinach (it’s not really in the spinach family) from India that’s used just like regular spinach. It’s a little bit thicker and has more cellular slime, so it’s best in soups and stir fries than as a fresh garden salad.
This morning I picked roughly 16oz of spinach from the vines, pulled the tough rib from the larger leaves, and started a pot of water to boil for blanching. Above you can see that I had one large pile of leaves spanning about two of my cutting boards across and piled high.
After blanching, all of that reduced down to a small pile of green mush. I cut the pile in half, and froze in two 8oz packages. The whole process took about 15 minutes, and I’ll be able to continue using this year’s garden harvest into the winter!