Cook Now, Eat Later: Freeze Fresh Veggies Ahead and Reduce Food Waste!
I've been looking for silver linings each day, to reset my daily perspective. For instance, with changes in my grocery shopping frequency and cooking more at home, I've gained a heightened awareness of food waste, and a greater appreciation for make-ahead freezer meals. In fact, many of our Ocean Mist Farms shoppers are asking for tips on how to freeze fresh vegetables properly for the times they buy one too many packages of Brussels sprouts. So we've created a couple of step-by-step resources to help you make the most out of your produce shopping investment, reduce food waste, and get ahead for the times you don't feel like cooking:
How to Freeze Artichokes
Freezing artichokes starts with a simple blanch to par-cook the vegetable. Then, you can easily store in the freezer for 6-8 months until you're ready to pull them out. Since most of the cooking is already done, all you have to do it pop them on the grill or in the air fryer for a fraction of the time. Season however you'd like and eat as they are, braise until completely tender, or add the hearts into a dip, soup, or salad!
Here are some recipes that are perfect for frozen artichokes:
How to Freeze Brussels Sprouts
Brussels sprouts require a similar method of blanching prior to freezing. Once they are ready to be used, they can be reheated in the oven or air fryer and flavored to your preference. Or, steam until they finish cooking and add in to your favorite veggies side dish!
Here are some swoon-worthy frozen Brussels sprouts friendly recipes to try:
Let us know if you try this cooking method! Share your creations on social media and be sure to tag us @oceanmistfarms!