Cooking with local and seasonal produce during the winter usually means hardy greens, and lots of them. When I pick up a CSA box stuffed with winter greens, this is my favorite technique for preserving the bounty and making sure I have vegetables on hand for many months to come.
I set aside an hour on the day I pick up my CSA box to clean, blanch, chop and freeze each type of green, then pack them in labeled freezer bags. I usually blanch the greens whole for 1-5 minutes, depending on their toughness, drain them into a colander, and gently squeeze out the excess water. Then I chop them into whatever thickness I want and freeze them in single layers on baking sheets. After about an hour, the greens are frozen enough to be packed into freezer bags without sticking to each other, so I can portion out as much as I need as I use them.
Not only do I have greens prepped and ready to go for busy weeknights, I also save a lot more space in my fridge and don't end up throwing out spoiled produce that I wasn't able to cook in time.
Have you ever done this? How do you get through all the greens in your winter CSA box?
Related: Make Summer Last: How to Freeze Peppers
(Images: Anjali Prasertong)
How To Cook Fluffy, Tasty Quinoa
True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Monterey Pitcher fr...
Before & After: Emily Henderson Transforms a Senior's Studio Space
Monica & Austin's Charming Bungalow
This is a such a great idea. Our hardy usually aren't a problem--we gobble those up. It's the damn lettuces we can't seem to put a dent in, and those don't freeze well (or do they?). Any ideas?
*hardy greens
Lovely idea - how do you fit a baking sheet into an already-packed, tiny freezer? Any suggestions?
Also, I'm guessing your CSA does a weekend pickup. Mine is Wednesday night, and I have work the next day. Still, this is a nice idea if you have oodles of time on your hands.
I agree with offbalance...I'd love to do this, but have a side-by-side fridge/freezer and there's no way a cookie sheet would fit in there, even if it weren't full up with food :)
I've done this, the cleaning-blanching-chopping part, but after that I just chucked recipe-sized portions into a freezer-safe container and noted how much it contained. Weigh it (8 to 10 ounces is a good size) and you won't need to bother with the cookie sheet. The results are GREAT for adding to casseroles, soups, etc.
You don't really need a cookie sheet, just something flat for the greens to freeze on so that they don't clump together before you put them into zip locks. I've used plates, platters, and tupperware lids. Anything flat that you can fit into your freezer.
Funny enough, I recently moved into an apartment with a ridiculously narrow oven, so I had to buy a couple small and narrow cookie sheets which DO fit into my narrow side-by-side fridge/freezer.