From Farm to Freezer
Ever since Clarence Birdseye began selling them in 1930, frozen foods have been a part of the American diet. We've dropped waffles in the toaster in the morning, zapped snacks in the microwave after school, and ended long days with quick TV dinner comfort food. But in today's health-conscious, organic, farm-to-table gastro-centric world, is there still room on our menu for frozen? The answer is YES!
Rest assured, frozen foods are just as nutritious as their fresh counterparts and sometimes even more so. Remember, even the freshest produce in the produce section arrived there after being picked, packed, and shipped. All along that journey, natural enzymes in the produce were released and some nutrients were lost. Frozen fruits and veggies, on the other hand, are picked at the peak of freshness and processed within hours to lock in the natural vitamins and minerals we need.
Of course, when it comes to convenience, you just can't beat frozen foods. With our busy lives and packed schedules, there isn't always time to wash, chop, and carefully prepare fresh meals. With frozen foods, everything is peeled, cut, and ready to cook so you can enjoy more time with your family around the dinner table instead of laboring in the kitchen.
How many times have you bought fresh fruits and vegetables only to toss them into the garbage a week later after they've gone bad? That's a waste of both food and money. Frozen foods are usually cheaper per serving and they have a longer shelf life. You can stock up on your favorites and use them as you wish, reducing waste and making the most of your budget at the same time.