cooking from scratch,
putting food by,
walking lightly on the planet
Thursday, November 10, 2011
It's mid-November, and here in here in Connecticut that means the ground will soon be frozen, so it's time to harvest the rest of the leeks and get them into the freezer. This is a very simple process.
Chop your leeks into medallions about one eighth of an inch thick.
I freeze them in one quart freezer bags. They are thin enough that they freeze quickly in the bag and don't need to be flash frozen on a cookie sheet.
It's a good idea to double bag the leeks to prevent their smell from permeating the freezer.
Once frozen you will be ably to shake out just the amount you need. You may just have to give the bag a gentle smack.