Gonna have to disagree here. We have 2 acres of garden and orchard and immediate access to was-in-the-dirt-10-minutes-ago fresh produce in season, and still can and freeze a huge chunk of it because in season is a huge qualifier in a temperate climate. Done properly, freezing can protect nutrients and flavor almost as good as fresh, although it does compromise texture quite a bit. If you are cooking them, though, as we pretty much always do, it is tough to tell the difference.
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Roasted until lightly caramelized on the outer leaves, with some bacon and dried cranberries, then splash with balsamic at the table. My family will come to blows over the last ones.
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