HOMESTEAD HOW-TO
This is the ideal time to enjoy these seasonal fruits and veggies and stock up while they are at their best. Whether you prefer freezing, drying, or canning, preserving spring’s bounty ensures you have access to delicious, nutrient-rich produce long after the season passes.
Asparagus is a great source of fiber, folate, and vitamins A, C, E, and K. It supports healthy digestion and skin. Freezing asparagus is the best way to maintain the most nutritional value. Blanch and then freeze.
Spinach is rich in iron, calcium, vitamins A and C, and antioxidants. It promotes eye health and strengthens bones. Freezing spinach is pretty much your only option. You can home-can it, but the quality suffers.
Radishes are low in calories and high in vitamin C and fiber. They support immune function and digestive health. Unfortunately, radishes are not easy to preserve. You can pickle them if you just can’t pass up a good deal on radishes.
Leeks are packed with vitamins A, C, and K, and a good source of manganese. They promote heart health and have anti-inflammatory properties. Freezing leeks is your best option.
Brussel Sprouts are high in fiber, vitamins C and K, and antioxidants. They aid in digestion and help boost the immune system. These are pretty versatile for preserving.
Arugula is a leafy green rich in calcium, potassium, and vitamins A and K. It’s great for bone health and maintaining healthy blood pressure. Leafy greens don’t store well. In fact, once harvested, they’ll only last a week or two, but enjoy them fresh.