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Tips and Ideas


FRUIT | Eat frozen or only very slightly thawed. Use frozen directly in recipes. Reduce the amount of liquids added to recipes if the recipe calls for fresh fruit. Great in milkshakes and smoothies. Use as topping for ice cream. Mix into yogurt. Use in muffins, pies and cobblers.

Blueberries | Eat them right out of the bag. Add them to pancakes, muffins, & cobblers. Drop them into hot oatmeal. Make savory sauces like barbeque and chutney – or sweet condiments like jam and compote.

Tart Cherries | Perfect for making sweets like pie, crisp, jam, and cakes. Frozen cherries make elegant savory sauces to accompany poultry or pork. After a work-out, eat them right out of the bag. Cherry cobbler is always a hit!

Peaches | Make great smoothies and desserts. Can also be used in savory sauces for meats (think peach ginger glaze). Oven roast with a touch of butter and brown sugar. Skins can be easily removed by running under warm water – or leave them on for taste and fiber.

Strawberries | Perfect for smoothies and shakes! Eat slightly thawed alone or in fruit salad. Add them to cobblers, pies and cheesecakes. Make a simple sauce for salad dressings or as an ice cream topping. Make strawberry rhubarb pie.

Raspberries | Eat them just slightly thawed as a snack. Add to cold cereal, hot oatmeal, yogurt, or smoothies.  Make raspberry sauce or salad dressing.  They can also make great desserts – combine with other berries for a terrific pie.  Decorate the top of a cheesecake.  Float frozen raspberries in beverages – sparkling, juice, punch. Sure to be popular in kid & grown-up beverages!

Rhubarb | A vegetable we like to think of as a fruit, rhubarb is a relative of buckwheat and has an earthy, sour flavor.  Needs the addition of something sweet to balance its acidity. Use in pies and other desserts, or in jams, pickles and sauces.  Rhubarb pairs nicely with strawberries and apples.


VEGETABLES | Add when frozen to recipes – typically no need to thaw (except just enough to loosen from package.) Most of the vegetables have been blanched, so they need some cooking time, but not too much. General rules of thumb – cook frozen vegetables ½ as long as you would cook fresh, reduce amount of added liquid or increase amount of thickening ingredients. Use vegetables directly from frozen in stir fry, casseroles, soups, or into the oven for roasting. Frozen tomatoes should be cooked; not used raw.

Asparagus | Works well in risotto, stews and soups.  Excellent addition to Asian-style stir fries.  For a more simple preparation, asparagus can be oven roasted or steamed.  It pairs well with hollandaise, butter or olive oil, Parmesan cheese, and bacon.  Try it in quiche or a frittata.

Broccoli | How about a broccoli casserole or creamy broccoli soup on a cold night? Add to mac n’ cheese. Use in quiche, stir fries, or as a pizza topping! Thaw and use in a salad – or just heat (steam or microwave) with lemon butter or roasted garlic and eat. Best to thaw broccoli before using in casserole or quiches; no need to thaw for soups or sautés.

Sweet Corn |  Frozen with their natural, milky juices. Just heat, eat and enjoy! Use in chowder, soup, salads, and salsas. Bake into corn pudding or skillet corn bread. Combine with grains for hearty salads. Combine with summer squash to make calabacitas.

Green Beans | Use in your favorite green bean recipes, just reduce cooking time. Green beans work well in stir fries, soups, and casseroles. They pair well with garlic, lemon, butter, sesame, and smoked meats. You can roast them in a hot oven. You can even just thaw them and use them in a salad. Try swapping them into asparagus recipes.

Peas | Versatile, easy-to-use, and beloved. Cook as a stand-alone dish paired with mint, butter, and/or lemon. Add them to soup, stir fries, rice, and pasta dishes. Thaw and toss them onto a salad. Great addition to Thai green curry, Indian cuisine, pot pies, or fried rice.

Sweet Peppers | Roast in a hot oven with a little olive oil, salt & pepper and use on sandwiches, pizza, salads, or puree into a sauce. Make fajitas. Add to chili, chowder, or stir fries. Pairs well with a lot of other vegetables – tomatoes, corn, green beans, summer squash.

Summer Squash | A mix of zucchini and yellow squash. It will have a softer texture than fresh summer squash. Use in casseroles, soups, and pasta dishes. Add to chicken noodle soup. Try in stir fry or savory bacon tart. Best to eat frozen squash dishes right after cooking; they will lose color and flavor if left in the refrigerator.

Stewed Sauce Tomatoes | Simmered gently, nothing added. Use as you would a 15 oz. can of stewed tomatoes. Add to chili. Make tomato sauce, tomato soup, or bisque. Add to stews or grain dishes. Thaw in microwave, hot water, or fridge.

Whole Sauce Tomatoes | Use whole frozen tomatoes in place of canned tomatoes in recipes; also very handy for recipes that call for fresh tomatoes. Use in stews, soups, and bean dishes. Add to chili. Easy to cook down into a quick fresh-tasting topping for pasta. Easily peeled by running under hot water.

Butternut Squash Chunks | Blanched and recipe-ready. Need minimal cooking time. Use in soups, stews, or casseroles. Toss them with pasta. Roast in hot oven with spices like rosemary and garlic. Combines well in recipes with black beans, root vegetables, or sausage.

Delicata Squash Chunks |  Texture is a cross between summer and winter squash. No need to peel! Roast in oven with olive oil, salt and pepper. Use on salads, pizza, tacos, grains. Also makes a beautiful stand-alone side dish. Use in casseroles, stir fries, and soups. Pair well with Asian flavors and sausage.

Winter Squash Purees (Pumpkin, Kabocha, Butternut) | Roasted and pureed in our kitchen; just heat, eat and enjoy! Can add butter or maple syrup. Eat as you would mashed potatoes. Makes wonderful soups and bisques, or pasta sauce, ravioli filling or risotto.  Pairs well with sausage. Use as base for curry sauce. And of course, make a pie!


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