I hope everyone had a wonderful Thanksgiving. My own holiday meal was the subject of a simple food experiment. I made two versions of the same dish: brussels sprout gratin with chestnuts, bacon and Comte. (Yes, it’s as delicious as it sounds, even if you don’t like baby cabbages.) One version was made with fresh brussels sprouts. (Cost: $13.25) The other dish was made with frozen brussels sprouts. (Cost: $5.97) I naively assumed that the fresh version would be clearly superior.
I was wrong. While I slightly preferred the texture of the fresh sprouts – they were a bit less mushy – the frozen sprouts had a much better flavor. They tasted like the color green, at least if the color green could be swaddled in a sauce of bacon and aged cheese.
Which brings me to my question: What frozen vegetables do you think are generally better than their fresh counterparts? (And I’m talking about the kind of fresh fare you might find a standard supermarket. Obviously, a good piece of produce from a farmer’s market will trounce the frozen stuff every time.) Until recently, the only frozen vegetables I ever bought were peas, edamame and occasional bag of spinach. But now my list is steadily growing: brussels sprouts, haricot vert (not the big green beans, just the little ones), fava beans, artichokes (not the same as fresh at all, but so much less work), green garbanzo beans and yellow corn (it actually tastes like corn, and not just sweet starch).
But what have I yet to discover?
In related news, this chart is a wee bit depressing. It turns out that .37 percent of federal subsidies for food production actually go to fruit and vegetables:
For more, check out Neil.