Wednesday, February 11, 2009
Hubby is itching to get the entire garden turned over in preparation for the spring, so we cut all of the remaining collards, then cleaned and stripped them, and boiled them in the crawfish pot. Rather than blanch them, we cooked them all of the way down with some pork before freezing (like my grandmother does.) We then divided everything into small-portion containers for the freezer. Our 100-foot row of collards cooked down into about 3-4 gallons of greens.