Istockphoto: Qwart
Most frozen produce is picked at peak freshness, then washed and sorted, blanched and flash frozen.
The seeds I planted in salvaged takeout containers again in mid-February are a couple of half an inch tall now. Lined up alongside the south-facing wall of my storage, the verdant little lettuce and cabbage seedlings function a harbinger of fine meals to come back. But even with such a head begin on nature, it is going to be weeks earlier than I am getting any important amount of produce from my backyard. The climate could also be warming, however I am nonetheless seeking to my freezer to fulfill the majority of my household’s veggie wants for a short while longer.
It is generally understood that consuming extra contemporary produce has constructive advantages for our well being, regardless of which dietary method one takes. And whereas the outdated adage of “contemporary is finest” has a pleasant ring to it, it is not all the time correct, particularly in the midst of winter within the Midwest. Frozen produce could be a nice possibility, not solely due to its affordability and comfort however as a result of frozen vegetables and fruit are sometimes of higher high quality than what’s obtainable “contemporary” on the grocery retailer.
The vast majority of frozen produce is picked at peak ripeness earlier than being transported to the processing facility the place it is washed and sorted, blanched and flash frozen. All this happens inside hours of harvest, versus many contemporary produce gadgets which might spend days or even weeks in transit and chilly storage earlier than they even make it to a grocery store shelf. As soon as harvested, contemporary vegetables and fruit start to bear chemical modifications that trigger them to degrade and deteriorate as they sit. Blanching greens previous to freezing halts the enzyme actions that trigger greens to lose coloration and texture, whereas the method of flash freezing can truly assist retain vitamins in lots of vegetables and fruit. Fashionable rapid-freezing know-how causes the temperature of a meals to drop to minus 20 levels Fahrenheit in simply moments, leading to smaller ice crystal formation, which helps preserve the meals’s mobile integrity.
Whereas it is true that frozen produce could be a nice asset in constructing scratch-made meals, not all frozen veggies are created equal. Gadgets with added seasonings and sauces can wreck a recipe’s dietary profile, so be sure you search for merchandise with no extra components or components. Moreover, frozen veggies do not all the time work in the identical purposes as contemporary greens, however that does not imply they cannot have a spot on the desk. I’ve outlined a few of my frozen veggie MVPs from the grocery store that assist me get nutritious, colourful meals on the desk in a flash.
Peas
Because of a course of referred to as particular person fast freezing, or IQF, frozen peas are simple to portion out and add to a spread of recipes from savory beef stew to rooster pot pie and even added to salads. They preserve their texture and taste extremely properly and make for a straightforward easy aspect dish when serving an old school meat-and-three sort of meal. I serve them typically, merely microwaved in a glass dish with a splash of water and a pat of butter. My youngest could be a choosy eater however she loves buttered peas, so I do know in the event that they’re on the desk a minimum of she’ll get a hearty serving of plant-based protein. I do not suggest frozen snap or snow peas as they do not preserve their texture as properly.
Corn kernels
Just like peas, IQF candy corn is a good substitute for contemporary corn kernels in a spread of recipes from salads to chowders.
Edamame
Whether or not added to stir-fries or noodle salads or served within the pod as a savory snack, frozen edamame is one other glorious supply of plant-based protein. Children will get pleasure from popping steamed pods (once more this works advantageous within the microwave), sprinkled with a contact of sea salt.
Inexperienced beans
Search for inexperienced beans labeled “High-quality Inexperienced Beans” as they’re smaller and extra tender than these labeled “Lower Inexperienced Beans.” We regularly have these as a part of a sheet pan dinner of rooster thighs or pork tenderloin, added to the pan within the final quarter-hour of roasting time and tossed with the pan juices for seasoning. A favourite addition to my favourite weeknight Thai coconut curry, I’ve discovered the advantageous reduce inexperienced beans are additionally acceptable sauteed in a skillet with bacon and onion.
Greens (spinach, kale, and many others)
Sautéed spinach, whether or not ready in a creamy steakhouse model or a zippy lemon-garlic interpretation, has lengthy been a household favourite. Nevertheless, a giant field of contemporary spinach wilts down considerably, yielding a restricted variety of servings. I’ve discovered that utilizing half-frozen spinach that is been allowed to thaw within the fridge in a single day extends the recipe properly, decreasing value with out sacrificing the brilliant contemporary taste of contemporary spinach. Past a easy sauté, frozen spinach commonly finds its manner into my morning eggs, vegetable lasagna and richly spiced lamb keema.
Broccoli
Like spinach, frozen broccoli is not interchangeable with contemporary broccoli, but it surely does have its makes use of. Whereas I would not use frozen broccoli in a salad, stir-fry or sheet pan preparation, it does work properly in baked casseroles or soups resembling broccoli cheese and even instantaneous ramen.
