Winter Solstice, December 21, 2024, was shortest and darkest day of the year and the first day of the winter season. It's the time when fresh winter fruits and vegetables are available at the supermarket.Seasonal foods refer to the times of year when certain foods are at peak, either in terms of harvest or its flavor. This is usually the time when the item is the least costly at your local market. The food's peak time at harvest usually means that the flavor is at its best.
Other than year-round foods, imported and shipped-in foods, fresh produce you should find available are: cabbages (kale, leeks, radicchio, and Brussels sprout). Also seasonal in winter are some root vegetables (rutabaga, turnips, and radishes) as well as winter squash.
Winter fruits include citrus (clementines, grapefruit, oranges, and lemons) and pomegranates.
Stock up on fresh fruits and vegetables, and freeze to preserve when they are at their nutritional peak, so you can use them throughout the year.
What happens to frozen fruits and vegetables?
When frozen, the water in fruits and veggies expands, causing ice crystals to puncture and break cell walls. As a result, some fruits and veggies tend to get mushy when thawed.
To reduce the amount of cellular damage, freeze fruits and veggies as quickly as possible: colder temperatures produce smaller ice crystals, which do less damage to cell walls. The "mushy factor" is also why it's best to eat frozen fruits before they have completely thawed -- or use them in smoothies, soups or stews.
How to Prepare Fruits to Freeze
Here’s a trick for freezing delicate berries like strawberries or raspberries: Arrange them in a single layer on a baking sheet. Once frozen, transfer to a plastic freezer bag or container. You can also prepare delicate berries with sugar or sugar syrup, if desired.
For fruits that tend to brown, like apples, peaches, nectarines and apricots, treat with ascorbic acid (Vitamin C).
Look for the powdered form in health food stores, drugstores and some grocery stores in the vitamin aisle.
To make an ascorbic acid wash: Dissolve 1/2 teaspoon of ascorbic acid powder (or finely crushed vitamin C tablets) in 3 tablespoons water. Sprinkle this mixture over the cut fruit.
An acceptable substitute: Slice the fruit and dip the slices in an acidulated water bath -- about one quart water plus a tablespoon of lemon juice -- before drying and freezing.
How to Prepare Vegetables to Freeze
Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched. (Suggested blanching time for 16 fruits and vegetables to follow.)
To blanch: Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. (Suggested blanching time for 16 fruits and vegetables to follow.)
Transfer the vegetables to a large bowl of ice water. Drain well; pat dry.
Vacuum Sealer
Use a vacuum sealer and seal them airtight before storing in the freezer.
When frozen foods come in contact with air, off-flavors can develop. Vacuum sealers, which remove all the air from a package, help keep flavors fresh.
Hand-held models, such as the oodSaver FSFRSH0051 FreshSaver Handheld Vacuum Sealing System, WhitelinkId=TQD6WS3UE57K4KRH">Reynolds 00590 Handi-Vac Vacuum-may fit the budget.
Quick Tips
1. Freeze fruits and veggies when they’re at their peak of freshness.
2. Blanch vegetables first, then submerge in ice water. Dry thoroughly.
3. Freeze fruits and vegetables quickly.
4. Store in heavy-weight, air-tight containers or freezer bags.
5. Fill containers to the top and remove as much air as possible from freezer bags.
Vegetables that hold up well to cooking (corn, peas) generally freeze well, too. For better texture, try eating previously frozen fruit before it’s completely thawed.
You can store frozen fruits up to about a year; vegetables, about 18 months. (Storing longer is fine, but the quality may decline.)
* Source: Wikipedia, Eating Well, All Recipes
Choosing the cuisine and recipes for the meal -- especially buying the ingredients from your local grocery store -- has a lot to do with what food is available. Over the year, through the growing seasons, what foods can you expect to find to help you plan your next meal or week of meals.
For example, some foods that are ripe in March are not there for the pickin' in August. Some food are more readily available in one part of the world. Foods, typically available, might have been affected by unexpected weather conditions or infestation.