Fresh vs. frozen
In a study comparing fresh and frozen produce, researchers found little to no difference in the nutritional content. In fact, if the fresh produce was stored in the fridge, after five days, it had less nutritional content than its frozen counterparts.
Confused as to why? Vegetables chosen for freezing tend to be processed at their peak ripeness, a time when they are most nutrient-packed, freezing the nutrients in place. Alternatively, fresh produce has to be processed and shipped to your local grocery store. The longer it takes for your veggies to travel to you and the longer you store them in your fridge, the more nutrients that are lost.
What about canned produce?
Canned produce is still a good choice, but the canning process involves high heat and requires preservatives like salt and sugar. This can reduce the nutritional quality.
*Special note- home canning can be dangerous, if you are not properly trained you should consider freezing any excess produce. Learn more here.
Do frozen vegetables reduce food waste?
Yes, but they use a lot more energy and resources than fresh food. Fresh foods can be sold and used as is, but once they are frozen or refrigerated, they must stay frozen or refrigerated which takes up valuable space in commercial coolers and uses excess energy. You can buy frozen vegetables all year long but buying fresh uses fewer natural resources.
Frozen Zucchini, Berry Cobbler
Have some leftover zucchini and some frozen berries- make this tangy cobbler!
Ingredients:
Filling
8 cups chopped or shredded zucchini
2/3 cup lemon juice
1 cup frozen berries
½ cup sugar
1 tsp. ground cinnamon
½ tsp. nutmeg
Crust
4 cups flour
2 cups sugar
1 ½ cups cold butter, cubed
1 tsp. ground cinnamon
Directions:
Preheat oven to 375 degrees Fahrenheit.
In a large sauce pan over medium heat cook zucchini, lemon juice, and berries until soft.
Stir in sugar, cinnamon, and nutmeg. Cook for 1-2 more minutes until combined.
Remove from heat, let rest for 10 minutes.
In a large bowl combine flour and sugar, cut in butter until mixture is course.
Mix ½ cup of flour mixture to the zucchini mixture.
Press half of the flour mixture into the bottom of a 13x9 or 12-inch round pan.
Spread zucchini mixture over crust.
Crumble remaining mixture over top.
Bake until golden brown, 35-40 minutes.
Cool and serve.