Saving Some of Summer's Bounty - Broccoli, Snap Peas and Fennel

A farm share is not cheap but it is much cheaper than purchasing organic vegetables in the supermarket. The farm I have my share with is not certified organic but uses organic methods. The difference is paying a large sum of money for the government to certify you as organic. Back in Massachusetts I was quite successful at freezing corn, peppers, onions and green beans. Not such a good job with the zucchini. I am branching out this year to see how I do with broccoli, snap peas and fennel.

To Freeze Snap Peas
Wash the snap peas and pull off strings. Bring a large pot of water to a boil. Toss in the snap peas, cover and cook for exactly 2 minutes. Transfer to a water bath to stop the cooking immediately. Pat dry and place in bags for freezing.

To Freeze Fennel
Wash the fennel and chop into desired sizes. Bring a large pot of water to a boil. Toss in the fennel, cover and cook for exactly 3 minutes. Transfer to a water bath to stop the cooking immediately. Pat dry and place in bags for freezing.

To Freeze Broccoli
Wash the broccoli and cut into florets. I like to keep the stalks. Soak on a brine of 5 tsp salt to 1 gallon of water for 30 minutes. Place a plate on top of the broccoli to make sure it stays submerged.
Drain, rinse and pat dry.
Bring a large pot of water to a boil. Toss in the broccoli, cover and cook for exactly 4 minutes. Transfer to a water bath to stop the cooking immediately. Pat dry and place in bags for freezing.