The hearts and the other Chinese cabbage I'm hoping will just store in the fridge for July's greens. But the bok choy and the outer leaves of the Michihili don't keep as well. And I had tens of pounds of these. So last Friday I finally got to chopping it up and blanching it all. Well not all. But I did four batches that day which is probably enough for now. It made 30 little baggies full of blanched choy. Each one had about 3/4 of a cup, which is about how much I'd want in one of my stir fries. It will also be used in soups.
I've never blanched and frozen either broccoli or any of the choys. I'm a really picky eater sometimes. I don't like limp veggies. But in stir fries and soups they ought to be fine. And I'm praying the broccoli works out. I would so love broccoli in the winter.
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