We start storing food whenever we have surplus. We freeze, dry, and can much of what we grow for later use. Right now greens are at their peak. I usually freeze some now to eat in late winter for variety. One of my favorites is to freeze spinach in pint containers. Once egg season starts in February - March, and we have surplus eggs, I use it for quiche. Greens are a great last minute addition to lentil or other soup. Since the greens have been cooked, just thaw and add just before serving.
To freeze: Get everything together and clear space. I use one or two large kettles, two colanders, a slotted spoon, two large bowls, and freezer bags.
Rinse spinach while the water in the kettle is coming to a boil. I pull any long stems.
Plunge spinach in boiling water. I put half a colander in each pan of boiling water. I like to use less spinach per pan so the water temperature remains high and it blanches quickly.
Watch for color change - about a minute or two.
Remove with slotted spoon. It has reduced in size dramatically.
Chill in cold water immediately to stop the cooking process.
Once spinach has cooled, I squeeze out excess moisture.
Then I place in small bags and squeeze the air out. Date bag and place in freezer.
I use the blanch water in cooking - bone broth, soup stock, cooking water, sauces, etc.
Tips and Variations: Some people steam rather than blanch. Some people use ice instead of cold water to keep as much nutrition as possible.