I have talked with people in the produce industry and some of the findings are eye-opening. As many of you know, eating vegetables and fruits that are “in season” and “fresh” is the way to go.

Support your local farmer and farmer’s market and buy “fresh” as the produce is typically more nutrient-dense. But what about in the dead of winter? How about getting a basket of “fresh” tomatoes on the vine from the store? Well… then it may not actually be “fresh.”

If you are in a colder climate, for example, chances are the produce at your local grocery store has been trucked from a warmer climate like in California or Mexico. To get this produce here before it goes bad AND to make sure it has a shelf life, it is picked BEFORE it ripens. Some vegetables and most fruits lack nutrients if picked before they’ve ripened.

During the winter months, it may be better to get some of your vegetables and fruits frozen. They are often picked closer to vine ripe, keeping more nutrients. Processing companies blanch and quick freeze vegetables and fruits so fast that they lose few nutrients.

Frozen vegetables are better tasting and typically have fewer additives than canned. Frozen fruits are also very handy to use in smoothies or eaten whole as a frozen treat.

Experts agree. When fresh isn’t an option, frozen is the next best.

One of my favorite frozen vegetables in the winter is Okra. They are very nutritious, good for the digestive tract and high in fiber. They actually have almost no flavor and you can add them to a smoothie for extra fiber and nutrients.