A great cool weather crop is spinach, and I have already harvested most of the crop. Aside from the usual blanch for 2 minutes and then freeze method, I decided to dehydrate the leaves - yes, dehydrate spinach!
The picture is of very crispy spinach leaves, a lot of it.
Now, you're wondering why dehydrate greens - I did it to conserve on freezer space. Even more than that, I did it to have a healthy spinach store that I could simply crumble into soups and such this winter. By dehydrating and then adding directly to the pot, I'm not losing vitamins and minerals that would normally go down the sink with the blanching water.
Other greens that dehydrate well:
- celery leaves - great for crumbling into potato soup!
- beet greens
- turnip greens
The next few years sounds as if they'll see big price increases in the food market. I strongly urge everybody to preserve all that they can to help alleviate a chunk of the grocery budget.