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I'd like to freeze spinach in decent quantities this year for use over the winter, but it always seems like such an exercise in futility, because it takes so much of it to cook down for a tiny package. Any tips or shortcuts? I did order a packet of Monstrueux De Viroflay Spinach ("50 days. Big leaves to 10" long, smooth and deep green in color. Very fast growing plants are popular for fall planting. A gourmet French heirloom developed prior to 1866.") for fall planting because it looked like it might be easier to get enough for freezing, but maybe there are other ideas out there.
Leslie
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