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Frozen vegetables are year ’round favorites The ‘just picked’ flavour of lutario frozen vegetables is coldâ€" ‘ aptured in the freezing process. "hey’re almost as fresh as when .iey‘re newly harvested, right from in: field. The vegetables are harvested when ieir flavour and nutritional value re at their natural peak. They are ten immediately rushed to nearby rocessing plants where they are .rted, cleaned and inspected before eezing. In preparation for freezing, .ost vegetables must be blanched 1d chilled. Blanching inactivates the itural enzymes in the vegetables, itich are responsible for the ripening mess, and is often done by steam. left alone, the enzymes could cause irther ripening and eventual deteri- ‘ation of the vegetables, even while ozen. For chilling and freezing, a comâ€" nation of air circulation and cold mperatures are used to speed the .rraction of heat from the fresh .getables. The vegetables are then dividually quick frozen (I.Q.F.) at 40°C. At this temperature most .getables are completely frozen ithin a mere 25 minutes, depending Jon their size and density. These Q.F. vegetables are maintained in lik at â€"18"C, and are packaged onâ€" as the need arises. The packaging .ay consist of sterilized plastic bags ' waxed cardboard boxes. The preparation and freezing of intario vegetables are usually done Ithin only six hours of harvesting. he speed and care with which these 'e accomplished are responsible for re excellent quality and nutritional iraintenance of the fresh vegetables. lndulgein the ‘just picked' flavour if sun ripened vegetables; choose tlntario’s own fresh-frozen egetables. Creamy Vegetables ‘1: Hum 50mL 114 cup butter 50mL 1/4 cup flour SOOmL 2 cups milk 184g 1 can (6.5 oz) flaked ham lmL [/4 tsp dry mustard lmL 1/4 tsp dried thyme leaves 125mL 112 cup grated cheddar cheese SOOmL 2 cups FROZEN MIXED VEGETABLES 227g 1 package (8 oz) FROZEN ENGLISH MUFFINS Melt butter in medium saucepan. Stir in flour and combine until smooth. Gradually stir in milk. Cook and stir over medium heat until thickened. Break ham apart with a fork, and add to sauce along with mustard, thyme, cheese and vegetables. Return to simmer and continue cooking, stir- ring frequently, for 8 minutes. Toast English Muffins. Serve hot vegetable-ham mixture over hot but- tered muffins. Makes 4 servings. Variation â€" four FROZEN BAK- ED PATTY SHELLS may be substituted for FROZEN ENGLESH MUFFINS. Quick Pea Soup 30mL 2 tbsp butter 2 medium onions, chopped 1 clove garlic, chopped SOOmL 2 cups FROZEN PEAS 284ml. 1 can (10 oz) chicken broth 1 soup can water If 2 tsp dried tarragon leaves 118 tsp pepper 112 cup milk 1 cup cubed cooked ham, optional 2mL dash lZSmL 250mL Saute onions and garlic in butter in medium saucepan until softened, about 5 minutes. Add 375mL(l-112 cups) frozen peas, chicken broth, water, tarragon and pepper. Cover, bring to boil and simmer 10 minutes. In blender or food processor, puree soup in batches. Return to saucepan. Stir in remaining 125mL (112 cup) frozen peas. Simmer 5 minutes. Stir in milk and ham, if desired. Heat and serve. Makes 4 servings. Ontario frozen food facts Ontario frozen vegetables are an important industry in this province. Here are some facts on this industry and the products: - Freezing vegetables is a relatively new industry in Ontario; the first freezing plants opened in the late 1950’s. - There are 10 processors of frozen vegetables in Ontario. They are located throughout the province, close to the growing areas for the vegetables. ' Over 113 million pounds of vegetables are frozen yearly in this country, and Ontario accounts for more than 80% of this. I Ontario freezes a great variety of vegetables, including sweet corn, peas, beans, Carrots, cauliflower, squash, lima beans, broccoli, mushrooms, and Brussels sprouts. These may be packaged individual- ly, or in a variety of combinations. ' Sweet corn, peas and beans comâ€" prise the largest portion (88%) of Canada’s frozen vegetables. - The latest entries to the frozen vegetable category include interâ€" natiOnal style vegetable mixtures, vegetable and pasta mixes, and vegetables frozen in a sauce. ' Ontario frozen vegetables for retail sale are packaged in plastic bags or cardboard boxes. The sizes range from 11 and 12 ounces to 2, 3-1/2 and 5 pounds. l5