We want to know: What frozen fruit or veggie do you always keep on hand? Leave your comment below, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times.
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Peas, especialy spring peas - I parboiled them and put into individual baggies and put into freezer and have them year round and blueberries for greek yogurt and muffins.
Blueberries, blackberries, tomatoes from garden, summer local corn scraped off the cob to use for corn pudding for Thanksgiving and Christmas family dinners, peppers of all kinds from garden, onions from garden or bulk purchase, I am not a canner, so everything is frozen here. However, I have just started dehydrating and have found things that do really well that have not done well for me frozen. Making zucchini, kale and radish chips, apple and mango and loving the results
Bananas are a natural antacid! If you suffer from heartburn, it can make for a soothing relief.
Kiwi contains 2X as much Vitamin C as an orange.
Oranges contain antioxidants that help fight damage and skin aging!
Lemons can be used to clean, the high content of their acids make them a natural anti-bacterial cleaner.
Need regulation of your menstrual cycle? The Leaves of raspberry can be used fresh or dried as an herbal tea!
Lime oil is useful to cool fevers. It can also stimulate and refresh a tired mind and helps with depression.
Dry skin? An apple is a very refreshing tonic for oily skin. It makes an excellent remedy for fine wrinkles, cracked skin, itching and inflammation.
Beans. I pre-soak (hot soak) more beans than I need for the recipe I plan to make, then freeze some. I usually have 4-5 different beans in the freezer, ready to go into a pot of soup or stew. Already pre-soaked, they'll cook in an hour.
Frozen sweet corn. I add it to soups, salads, stews for a little sweetness and yellow color.
Tomatillos for salsa that I make twice a week. Frozen blueberries, mangoes and strawberries for smoothies. Peas, carrots and green bean blend for Mexican rice. Edamame packets to throw in lunch boxes.
California blend - broccoli, cauliflower, and carrots which I can cook a million ways, and they taste great with everything, or add some rice or gluten-free pasta for a complete meal.
Blueberries, to throw in a smoothie or for a breakfast yogurt parfait!
I always have a Normandy Blend of veggies, which is caulflower, broccoli, carrots and yelow squash.
They are fantastic with pasta, rice or any grain with any sauce, such as marinara, alfredo or just use your imaganation! Fantastic!
Chopped cleaned leeks. I use them instead of fried onions as a base for soups and stews etc, and instead of green onions in salads.
Peas. Edamame. Fordhook Lima Beans. Yellow Corn. Cut Green Beans. Chopped Spinach. All so handy and higher quality than canned.
Petite peas! So good and good for you. Quick to cook, or use raw. Combine with a multitude of tastes/ethnic cuisines. Lots of fun to eat with mashed potatoes...
Spinach and broccoli for emergency 'need something green' NOW!
I always have blueberries, green beans, peas and of course frozen garbanzo beans, pinto beans and black beans that I have cooked from dried!!
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