HOW full is your freezer?
If yours is anything like mine, probably overly so. Half-eaten ice creams, leftover bolognese sauce, ice packs for those trips to the beach, and an assortment of berries and vegetables.
For reasons that elude me entirely, even the most fastidious kitchen cleanfreaks seem unable to tame their freezer.
The answer, of course, is to use it up. Leaving the after-dinner treats for just a moment, what of the fruits and vegies? Can we simply use them in place of fresh alternatives? And are they any good for us?
Most people, it seems, conclude “no” for both questions. But you might be surprised.
In the last several years we have witnessed the crashing together of two great cultural forces in food – elitism and an obsession with healthfulness. It has bred a kind of haughty soap-boxing among many who rail that only farm-fresh “garden-to-plate” cookery should be entertained.
While this sounds great as a theory, you may be astonished at what research into food nutrition reveals. Vegetables picked fresh from the vine and analysed immediately will contain very high levels of nutrients. But this is not how any of us really eat. From the farm to the distributor, to the retailer, then in your fridge a little longer. Most ingredients are at least 10 days old when consumed. Vitamins A, C and E, as well as essential polyphenols break down quickly after picking, and as such are at significantly higher levels in fruits and vegetables that have been snapfrozen immediately after harvest. The conclusion? Don’t fear frozen fruits and vegetables, they are often comparably better than what’s on the shelf. So clean out your freezer and knock up something wonderful.
Don’t fear frozen fruits and vegetables