Does frozen broccoli turn all mushy and gray when you cook it? I honestly thought it did.  Maybe that’s because it’s how my mom cooked it when I was a kid. I’ve always shied away from frozen vegetables, especially broccoli, until I tried an amazing recipe.

Chef Garrett Berdan RDN developed a recipe for a Broccoli Frittata using locally-grown frozen broccoli. That frittata completely changed my mind, that and meeting my friend Molly McCarger from Pearmine Farms who grows for a farmer co-op called NORPAC.

A farmer co-op is when a group of farmers work together, or cooperatively, on one or more aspects of their business. Co-ops are different than some other businesses because they are owned and operated by the members of the cooperative.

It turns out the grocery store freezer section is stocked with fresh produce from Farmer co-ops like NORPAC and Stahlbush in the Pacific Northwest where I live, who harvest their produce, and freeze or can it within hours.

Why is frozen food more than just convenient?

Freezing locks in the summer deliciousness and the nutrients. Those nutrients can diminish over hours and days of traveling to your plate.  Throughout the winter and spring months, you can still get fresh broccoli – and lots of other vegetables – from the freezer. Visit the frozen aisles of your favorite grocer and be ready to be surprised. If you are unsure what is locally grown, just ask.

If you want to kick it up a notch, try freezing your own broccoli this year. If you are a verbal learner, Penn State Extension has written directions for you. If you’re a visual learner, the Alaska Farmers Market developed a fun how-to video that shows you how to freeze broccoli.

What did you freeze this season? Or, did you make Chef Garrett’s frittata? Tell us what your kids named it in the comments.

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