Freshness Frozen and Icy Ideas
It’s hard to imagine where we’d be now without our freezers. I grew up with one and each summer and autumn it was filled with the bounty from the garden that was then enjoyed throughout the winter months – freshness frozen indeed. Capturing the freshness of produce soon after harvest by freezing it has to be the next best thing to eating it straight from the plot. The tradition started by my mother so many years ago, is one I have continued whenever I’ve been lucky enough to be able to grow some of my own produce.
Dr Oetker Ristorante recently constructed a rather awe inspiring ice pizzeria in London to showcase frozen food, which it seems is often overlooked. Freezing is excellent for locking in the freshness of food, whereas many supposedly “fresh foods” are full of preservatives. Thirty four blocks of ice with fresh vegetables, pizza ingredients and decor frozen into them were used in the making of this pizzeria.
I’m very happy living in my beautiful home county of Cornwall, but sometimes it would be good to be able to head up-country and into town. This is one of those occasions, although I’m not sure I should make a habit of travelling with an ice pick in my bag. The frozen ristorante concept is not only fun, but it’s ephemeral street art on a grand scale – cool! The weather in London, as elsewhere, is the opposite of cool this week, so I doubt this construction at Liverpool Street Station would have lasted long. Nevertheless, it attracted the attention of the travelling public as the pictures show. The blocks were constructed by hand and it took a month to finish them all. If that isn’t cool, I don’t know what is.
We are not always successful at growing quite what we’d like down at our plot, but one of the things we grow plenty of, is garlic *touches wood*. We haven’t had to buy garlic in years , but getting it to last all year round took a bit of working out. It was the freezer that came to our rescue. We peel a whole load, then whizz it up with olive oil soon after harvesting. We then put this into small tubs and freeze it, taking the tubs out as and when we need them. This is a brilliant way to use garlic during spring, after the old garlic has sprouted and before the new garlic is ready.
Our freezer is also well stocked with meals that I’ve pre-prepared, so there’s always something handy on those days when I haven’t got the time or energy to cook. I often make twice the amount needed for our evening meal, so that I can put half of it into the freezer for just such an occasion. Do you have any tips on making the most out of freshness frozen?
This is a sponsored post, although all words are my own. Images courtesy of Dr Oetker.