[Kristen]

When I was a kid my mother got big into blanching and freezing of The Glut.  She spent hours each Summers day blanching, sweating, and cursing!

After a couple of years of that she decided it was a mugs game and just bagged and froze everything instead.

I don't remember any of us noticing any difference.

[cudders]

Hmm.

Got me wondering now.. Going big this year on produce so was all set for huge blanching sessions.  Think I'll test some with and without and make my own mind up..

Could save a whole lot of effort if not needed!

Cudders

[David.]

One way I avoid ending up with a glut of late leeks (which can be a bit tough if grown to a very large size/late stage), is to plant them in bunches in larger than usual size holes (I use my potato dibber for these) + I also put a second batch of winter leeks in much later than the first ones.

Then you get those special size leks that sell for a premium in supermarkets which can be produced really cheaply (especially if using saved seeds).





 

[sunshineband]

Love the idea David - thanks for the tip . Always got far more seedlings than space 

[Lady Lottie]

Ham and Turkey Florentine
Prep time 35mins Cooking time 35mins Serves 4

450g Spinach, 450g toms, 45g butter, 1 clove garlic crushed, 140g cooked ham cut into chunks, 400g cooked turkey cut into chunks, 30g plain flour, 3/4 pt milk, 115g cheddar grated. And as many Leeks as you want!    These weren't in the original recipe but make a tasty addition, I simply saute them gently in butter and layer them over the ham/turkey/Quorn whatever your choice.

1.Pre heat oven to 190C Gas mark 5.
2.Cook, drain and chop spinach, season and spread into shallow oven proof dish.
3. Dip toms into boiling water, remove skins, slice.
4.Melt 15g of the butter and add crushed garlic, gently heat for 1 min.
5. Scatter ham and turkey (I use Quorn as we are veggie) over the spinach and cover with the toms.
6. Add a layer of Leeks.7. Melt remaining butter in pan, add flour, cook for 1 min.  Take off heat, add milk, return to heat constantly stirring.  Simmer for 2 mins, remove from heat adding all but 2 tbsp of the cheese.  Season with salt and pepper, spoon over the leeks, covering completely. 
8. Sprinkle remaining cheese on top and place in oven for 35 mins until top is bubbling and brown.

I usually serve with new potatoes and peas - its really filling and tasty - think it was in a mag at Christmas time as an indea for using up left over Turkey!  Hope you like.

[Ropster]

having done both, (Blanching and not) Blanching is not worth the effort