I envision three things in the not too distant future: First, my local farmer’s market, offering an abundance of organic produce to its customers. Next, my family’s vegetable garden, with the tomatoes at their peak of ripeness and the soil rich in nutrients. Finally, I see daffodils just barely peaking out of the ground, one of the most lovely harbingers of spring. All of this and so much more is just a season away! We’re so close, yet so far…sigh. So, as we endure ever frequent snow storms this winter, I’m sure that we’ve all been suffering from the limited availability of fresh fruits and vegetables. Only good old Mother Nature will decide when to turn the clock to spring, but in the meantime, I offer both ordinary and inexpensive frozen produce to sustain you and your families as we journey through winter.
Nutritionally, it has been confirmed that there is no difference between fresh fruit and veggies and the frozen kind sold at the supermarket. The innovative idea of freezing certain produce originated in the 1920’s, when inventor Clarence Birdseye created a method for flash-freezing. With Birdseye’s technique, food manufacturers have preserved certain fruits and vegetables, which make them much more readily available to consumers all year long. Luckily, the flash-freezing process retains the vitamins in the fruits and vegetables; therefore, the nutritional content of the food is not compromised during this procedure.
Although frozen produce doesn’t hold a candle to the gorgeous fruits and vegetables we find in our gardens and at the farmer’s market, it certainly gets the job done in the nutrition department. If you have a chance, leave a comment and tell me what you think about using frozen produce. In the meantime, here’s to surviving the dog days of winter!
Until Next Week…Plan Well, Pack Well, Live Well,
Oz, Mehmet. “Give (Frozen) Peas A Chance And Carrots Too.” Time 3 Dec. 2012: 37-42. Web. 17 Feb. 2013.