In the winter time, we would probably only eat meat, beans, and bread if it weren't for frozen vegetables. We're not very impressed with the quality of many fruits and vegetables in the winter -- especially the tender green beans and spinach we crave. This is where frozen vegetables come in.
Most frozen vegetables are flash frozen shortly after picking, which preserves their taste surprisingly well. So in a way they're actually fresher than the well-traveled greens and beans that you buy from California in the summer.
We keep a couple bags of spinach in the freezer at all times. It's a go-to dish on weeknights. We run it under cold water to defrost, then squeeze out the excess water and sauté with garlic, hot pepper and soy sauce for a dash of greens with our meal.
We also really like this idea from Flickr user pinprick, who bought a big bag of spinach and needed a way to use it up. Her sister gave her this idea:
Steam the spinach and freeze it for later use. awesome! i packed it into an ice-cube tray, then when they were frozen (overnight) i took them out and put them in a bag for later use. i can pull out a cube or two when i want to add them to spaghetti sauce, eggs, or whatever.
How do you use frozen vegetables, and which are your favorites to keep on hand?
More frozen vegetables:
• Tip: Frozen Artichokes
• Good Idea: Frozen Vegs In Plastic Water Bottles
• Tip: How To Use Frozen Edamame
• On Cooking with Frozen Peas
(Images: Faith Durand; Flickr member pinprick licensed for use under Creative Commons)
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I don't really use frozen veggies. This article is a nice reminder though. I think my brain is stuck in fresh = better mode, when really at this time of year I'm probably paying more for subpar veggies. Hope some other folks come up with nice suggestions.
Suggestion: live in California.
I paid $4.99/lb for red peppers yesterday when I just wanted to roast them.
I got home and realised I had a jar of roasted peppers in the fridge and why didn't I just use those?!
Needless to say, I'm buying frozen stuff this week because the fresh produce is way too expensive. I just wish there was some way to have affordable English cucumber in the winter. I am not paying $3 each!
In the small town where I live, fresh vegetables are often unavailable or too pricey. I can go to the store on a given day and not find cauliflower or broccoli, let alone brussels sprouts or asparagus.
Absolutely I rely on frozen veggies. Frozen spinach, frozen white corn kernals, and frozen peas I always have on hand. How about Trader Joe's frozen artichoke hearts--so much cheaper than the canned or jarred varieties and perfect to perk up spicy tomato sauce or a grain salad.
With the corn, saute onion and garlic with some Mexican-feeling herbs (epazote, oregano, cumin, chili powder), add broth and frozen corn and some chipotle in adobo. Heat through and puree with some fresh cilantro and some milk, if desired. Garnish with a plop of yogurt or sour cream.
I add the frozen peas to noodle bowls, grain salads with citrus vinaigrette and lots of steamed veggies, to vegetable soup, fried rice, Asian stir-fries. You name it! They're also great for soup--saute onion or garlic, add broth and peas, and add fresh tarragon or dill for a bright green and fresh-tasting soup even in the winter!
A move to California to avoid frozen veggies does sound like a nice idea. :P
Thanks for the ideas lotusmoss. :) I would love to have a Trader Joe's nearby, but no suck luck. I don't even know what frozen veggies my little neighborhood grocery carries. Guess I should go do some searching.
I would rather use frozen than canned vegetables, but I really don't use either. Sometimes spinach and also a lot of edamame. I try to eat seasonally - so I've been eating a lot of broccoli, cauliflower, chard and brussels sprouts.
I do live in California, however, so perhaps I am spoiled.
Ah, how I miss living in SoCal, we were so spoiled with our cheap and year-round produce.
I love the spinach idea! I'm always worried my spinach will go bad before I use it up. And yes, this time around frozen veggies are my main go-to item. Next year I plan on doing more canning and freezing myself to stock up for winter.
I've read...and believe it's true...that unless you can lay hands on fresh veggies you know are absolutely straight from the fields/gardens, you're probably better off with frozen. Veggies that are picked prematurely so they can withstand shipment from Southern California to, say, Alaska, are older when they get there than vegetables frozen straight from the field. The texture suffers, but there's nothing wrong and a whole lot right with frozen veggies.
I use frozen vegetables as often as fresh this time of year. Trader Joe's is an amazing resource. Their frozen green beans are just as good as fresh. They also have a great tri-color bell pepper blend that I add to all sorts of dishes. Otherwise, I try to eat seasonally to cut down on costs, get better quality, challenge my culinary range, and help the planet a bit. Do we really need bland strawberries in january? I'd rather wait until summer and eat delicious strawberries that were grown in the actual sunlight, thank you!