Don’t pass up the produce aisle as you prep for the uncertainty of the weeks ahead.
Stop to smell the produce—then chop and freeze it, for a stash of fruits and veggies to use in the days ahead.A little prep now goes a long way in making fresh produce last for the long haul.Pop quiz: When you last hit the grocery to stock up, what’s the strangest thing that ended up in your basket? Ten cans of a soup you can’t stand? Buns, no hot dogs? A carton of shelf-stable milk from a grain you’ve never heard of? It’s okay, no one is perfectly clear-headed when contemplating the unknown.
I bought a pineapple. Perched atop five-pound bags of basmati and a mini-mountain of canned goods, it was a true oddity. The inspiration had come from a moment the day before when, as I panic-scrolled through news updates, a post about homemade piña coladas momentarily halted my freakout. The very idea of it—chunks of fresh pineapple, cut-up and frozen, mixed with white rum and cream of coconut, and finished with a splash of añejo rum—sounded dreamy.
In fact, while the actual frozen foods case had been mostly cleared of inventory, the produce aisle was still full of color and life. Consider the possibilities: a frozen stash of chopped bell peppers, onions, and celery—the Louisiana cook’s holy trinity—on hand for
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