This time of year the brassicas, broccoli, cauliflower, kale, collards, and Brussels sprouts, have been touched by frost and have sweetened up; a perfect time for preserving for the winter freezer. Look for broccoli with tight heads and no yellow flowers sprouting.
By steaming the broccoli stems separately from the florets, we don’t waste and have two different sizes and textures to add to our recipes. Steam or simmer until bright green and just tender, avoiding over-cooking which will turn the florets to mush. Drain and plunge into an ice-cube filled cold water bath. Drain again and bag for freezing.
Then I just pop serving-size amounts of broccoli into sandwich bags, rolling them like a cigar (or other smokable product) to remove as much air as possible, and place them in a gallon-size freezer bag for extra protection. They will retain their flavor, throughout the winter, until the spring greens are ready for picking.
Add to stir-fry, soup, stew, savory pie and quiche, top pizza, or warm and cover with cheese sauce. Yes.