How to freeze asparagus

Asparagus is one of the first official signs of spring and a promise that more homegrown produce is right on its heels. All winter long we wait for those green spears to show in the garden, but just like that, warm weather hits and the season is over. If you’re getting into June and you still have an abundance of asparagus in the ground, don’t fret. Freezing it means you’ll have asparagus spears available for the whole year to come. 1. Go homegrown Only bother freezing locally grown asparagus while it’s in season for your area. Asparagus that has been shipped from other states, or even internationally, will almost always be less tender and have less flavor — not a good place to start. 2. Size matters The spears you select for freezing should be at least as thick as a pencil. Thinner spears don’t hold up very well in…

How to freeze rhubarb for use all year long

Rhubarb. It’s the stuff spring dessert dreams are made of. It’s one of the first veggies to appear in the spring, bringing its bright pink color and wonderfully tart taste to compotes, cakes, pies, and crumbles. But just like that, fresh rhubarb bolts when the summer heat turns up, leaving us longing for more. The solution? Freezing it, of course! If you’re lucky to have extra rhubarb — or just didn’t get around to baking as much as you would have liked this spring — it’s worth noting that rhubarb freezes very well and will stay good for up to a year. The easiest way to freeze rhubarb is to cut cleaned stalks into 1-inch pieces, then lay them flat on a cookie sheet lined with parchment paper. Freeze about 3 to 4 hours or until firm. Then, transfer to freezer bags and label. You can use frozen rhubarb the…