A Warm Wind is Blowing (So stock your freezer!) 

Yay! Sunshine! 

So dlst ended yesterday in the states, or started, or whatever… All I know is: sunshine! All the sunshine! 

But it has been raining here… 

Rain and warmth, it must be spring! 

Almost, anyway. 

So while the students prep for their exams, I start prepping my favorite winter veggies for the freezer! Since Turkey is keen on selling products according to season, some things are nearly impossible to find when the weather changes. 

 And if there are rows and rows of frozen veggies, I haven’t seen them at bim or şok or migros! So I guess it’s up to me… 

Over the last two weeks, I have prepped and frozen spinach (Stems separately), Brussel sprouts, cauliflower, and celery root. Yeah, I know most people prepare food for the winter, but sometimes you crave something different. 

If you’re curious how I prepped these, scroll down! I took the advice I found on the web and combined it with my own knowledge of food science to, hopefully, succeed in a prep method that will keep my veg intact for summer use! 

 Celery root and cauliflower

1. Chop up roots/cauliflower to create a uniform size (I usually do around thumb size).  

2. Rinse it.  

3. Bring a pot of water (enough to submerge) to a hard boil with a pinch of citric acid. Throw it in. 

4. Boil for about three minutes or until all pieces are slightly soft, but not mush. 

5. Strain out veg from the hot water and plunge into ice water until cool. 

6. Strain and pat dry with a paper towel. 

7. Spread veg out evenly on a tray (celery pictured below) and put in the freezer for about two or three hours, or until hard. 

8. Scrape veg off the tray (they should mostly pop off) and put in a freezer bag (air tight is better, but I don’t have a vacuum sealer). 

Brussel sprouts/spinach

0. For spinach, chop leaves and stems separately. Both should be washed very well to remove all grit (I use the submerging method). Leaves and stems should be processed separately. 

0. Quarter or halve Brussel sprouts to create a uniform size.  Rinse the sprouts. 

1. Bring a pot of water to a hard boil (enough to cover the bottom third of the veg). Throw it in. 

4. Stir occasionally to pull the bottom bits to the top and visa versa. Boil for about three minutes or until all sprouts are bright green and slightly soft. Spinach will be wilted but not slimy.  

5. Strain out sprout1. Quarter or halve Brussel sprouts to create a uniform size. 

2. Rinse the sprouts. 

3. Bring a pot of water to a hard boil (enough to cover the bottom third of the sprouts). Throw sprouts in. 

4. Stir occasionally to pull the bottom sprouts to the top and visa versa. Boil for about three minutes or until all sprouts are bright green and slightly soft. 

5. Strain out sprouts or spinach from the hot water and plunge into ice water until cool. 

6. Strain and pat dry with a paper towel (let the spinach wait in the strainer and press it with a paper towel)

7. Spread veg out evenly on a tray and put in the freezer for about two or three hours, or until hard. 

8. Scrape veg off the tray and put in a freezer bag. 

Bereketli olsun!