Monday Menu: Fresh or Frozen Produce?

Going to try to  get back to some regular writing here. Still not feeling it, but I’m going to jump in.

It may seem counterintuitive, during peak harvest season, to write about frozen fruits and vegetables, but when talking about making quick meals, it’s always a good time.

Also, I’ll touch on what to do with all that fresh harvest bounty.   Some can be frozen easily so nothing goes to waste.

So the question is, fresh or frozen produce?

If it is in season and prep time isn’t an issue, I’ll always go with fresh and local.  Harvest time is my favorite season, and most meals consist of as many fresh vegetables and fruits as possible. I am anxiously awaiting Palisade peach season right now (recipes at that link).

But, if it is off-season or prep time is an issue, frozen is a great option. Even if there is a “fresh” version in the produce section, it was usually picked before its time in order to arrive in the store in usable condition. And often, even when strawberries are fresh and plentiful, I’ll still use frozen in my morning smoothie. Save those fresh ones for snacking.

Frozen produce is picked at its peak and quickly frozen for optimum flavor and nutrition.  Frozen produce needs less prep time, lasts longer, and reduces overall food waste. Read more on the benefits of frozen produce here. 

Now to freezing fresh produce. Depending on how they will be used – many fresh fruits and veggies don’t need much prep. I wash and dice peppers, onions, carrots, and chilis*, then freeze them in freezer bags to use in cooked dishes. I wash and run my tomatoes through a blender to create crushed tomatoes for sauces and soups, freezing them in quart bags. I freeze them flat so I can stack them in the freezer.

Fruits like strawberries, blueberries, raspberries and peaches can easily be frozen. I leave most whole, but I do slice the peaches. These are great in baking and smoothies. I also thaw them, then puree them with a bit of sugar to serve over ice cream.

So, the answer to fresh or frozen is really both.  It depends on how you are going to use them and whether they are in season or not. But for nutrition and flavor, you can’t go wrong with using frozen as needed.

*Hatch green chilis get roasted on the grill first, then frozen for delicious soups and salsas.