north central Iowa, Hampton | For the last several years, I've cut it off raw, zip-loc ed in small quart bags with some salt according to a recipe I found (not near the kitchen right now or I'd share it), and frozen it without blanching. By the time it's thawed and microwaved to serve, it seems to work for me. No one has gotten sick yet.
Much much easier than the old cut, boil and bag method. I figure with any vegetable, the less you cook it, the more actual nutrients you have left. |