I highly recommend eating FRESH FOOD to maximise your intake of vitamins & minerals, but, from the moment vegetables are harvested they begin to slowly lose vital nutrtients.
So unless you are eating them on the day of purchase you should consider freezing them.
When FROZEN PROPERLY VEGETABLES will RETAIN all their FLAVOURS & NUTRIENTS. Great vegs for freezing that are IN SEASON NOW are leeks, spinach, cauliflower, purple sprouting broccoli & also parsley - this is brilliant to freeze so you always have a little on hand when it's needed in a recipe.
The best method is to drop a handful of FRESH VEGETABLES at a time in a pan of boiling water for 30 seconds. Then remove using a slotted spoon & plunge into a bowl of iced water. This method will prevent them from going brown when frozen.
Once chilled, remove from the iced water, drain, & scatter on a tray lined with kitchen paper. Freeze the vegetables on the tray first & then transfer to a freezer bag to store.
Then enjoy eating!
Bev
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