Preserving

I just packed 3 lb. of rainbow chard into yoghurt containers for freezing. It took most of the morning, but it's pretty easy to do:

1. Wash the leaves and stems.
2. Chop them into reasonable sized pieces.
3. Blanch them by submerging them, batch by batch, into a pot of boiling water for about 2 minutes.
4. Take it out, drain it, and pack it into a container or airtight bag.
5. Label and date each container and put it in the freezer.

Looks like I've harvested the equivalent of $82 worth of food so far (see the chart on the right), and my tomatoes, squash, cucumbers, eggplants, peppers, etc. still aren't even ready.