We’ve talked before about how fresh produce is a beat-the-clock race for a lot of smaller households. Fresh vegetables are important, but they do turn into sludge faster than many of us can get through them. If you want to win at produce, you need some food preservation strategies. One of the easiest of these is freezing vegetables.
Frozen vegetables are very nutritious and usually affordable. Unfortunately, issues in the supply chain during this pandemic have made storebought frozen vegetables a bit of a hot (heh) commodity. The first time I went to Aldi during the early, early days of COVID-19 warnings, the freezer case was completely empty. It was startling. Tumbleweeds could have rolled through, unimpeded.
Since then, my local market has consistently had a few things, but not much variety. I’m trying to cut down even further on my grocery trips, which isn’t a problem except for the aforementioned produce issue. So it’s time for DIY Frozen Vegetables.
Most frozen vegetables benefit from a simple process–blanch, shock, drain, freeze. You can also cook them before freezing, but I prefer the versatility of a plain vegetable product. (Note: Tomatoes, winter squash, onions, and peppers don’t need blanching).
So here’s how you do it.Continue reading “The Thrifty Housewife: Freeze Your Greens!”