COMMUNITY GARDENS: How to blanche vegetables

After tending our gardens all summer, we are now in the midst of harvesting the vegetables of our labours. There is so much, almost too much. Consider blanching to keep the excesses from going to waste.

Artichokes, asparagus, beans, broccoli, brussel sprouts, cauliflower, carrots, leafy greens, peas, potatoes and many more. Watch this video from eHow and their cookingguide program.