Chilling Out With Produce

When fresh fruits and vegetables are not readily available, there is no shame in substituting frozen varieties, and in fact in many cases, they are probably more nutritious. Nothing can beat the quality and flavor of fresh strawberries or sweet peas at the peak of summer, but during other months, fresh fruits and vegetables are harder to acquire and when you can find them, chances are they have traveled many miles to get to you.

The problem is that as soon as most produce has been picked, both its flavor and nutritional value begin to quickly wane. Even after just a few days, the taste and vitamin content is markedly diminished. So if you're buying asparagus that was grown in Chile, and you live in Oregon, chances are it has taken days for this asparagus to get to you and it will likely not only taste like cardboard, but its vitamin content is negligible at best. On top of that, the environmental impact of shipping fresh produce across the world has got to be taking its toll.

What most people don't realize is that frozen fruits and vegetables are usually picked, blanched to retain their color and nutrients and then deep frozen shortly after being harvested, thus sealing in much of the flavor and most of the nutrients. Sure there are downsides to frozen vegetables, such as a sometimes compromised texture as well as some brands that are pumped with excessive amounts of salt, but in the dead of winter, when the options are few and the prices are high, and you just can’t stomach another rutabaga or bunch of kale, going frozen is often the easiest, smartest choice you can make.

When choosing frozen vegetables, be sure to read the labels and buy those that contain the least amount of added salt, fats and sugars. When choosing frozen fruits, try to buy only unsweetened fruit and if it needs sweetening, you can do so yourself, using only as much sweetener as you require.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
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            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
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            • Has a student-run food truck that tours around St. Louis.
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
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