Ready to start canning
Almost! I've been picking lambsquarter (also known as wild spinach) every time I weed the garden (which isn't nearly as often as it needs, with all the rain we've been getting). I almost have enough in the freezer for a canner load - the first of the year. It takes a lot of lambsquarter because it cooks down like spinach and I don't have the patience to do a big batch at one time, so this is my compromise. I pull it up, pinch off the tender tops and the best leaves, then clean it and blanch it for two minutes. Into the freezer it goes until there's enough to do something with.