Here's how to make fresh produce last without compromising its quality.
No recipes this week, no boring stories about my wife or dogs, just a few quick tips on how to make the most of your spring and summer produce.WHY IT WORKS:
It's for this very reason that small produce such as corn kernels or peas are considered to be among the best vegetables to freeze. Spreading your vegetables out on a wide tray with plenty of space in between them will also make for faster freezing. Blanching vegetables in boiling water for one to three minutes will ensure that those enzymes are deactivated. Once blanched and frozen, your vegetables should stay bright green and crisp, even after thawing.Look for the smallest version of whatever produce you are planning on storing. This means petite peas, skinny green beans, and slender stalks of asparagus. Trim the vegetables. Larger vegetables like peppers, carrots, or beets should be cut into smaller cubes.
Spread the vegetables on a rimmed baking sheet and freeze them thoroughly before transferring them to zipper-lock freezer bags or cryovack-style bags for long-term storage.Air is the enemy of frozen produce. Ice in frozen foods can sublimate directly into water vapor, escaping into the air and producing freezer burn. In order to prevent this, you want to keep your food in the most air-tight environment possible.
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