Frozen vegetables sometimes have a bad reputation. The truth is that they are flash-frozen when they are at their freshest, and research shows that the nutritional value of frozen produce is often greater than (or at least equal to) its fresh counterpart. Today, the refrigerator aisle is filled with exciting vegetables such as rice cauliflower, colorful carrots, pecan squash and artichoke hearts,
High-quality frozen vegetables are picked at their ripest moment. After initial preparation, these vegetables are often blanched, or slightly pre-cooked, a process that ensures they retain much of their natural appearance and flavor during extended storage. And, this flavor and appearance is actually superior to that of fresh vegetables.