freezer burn

peas and corn

Frozen vegetables are a great resource for when you haven’t made it to the grocery store lately. We go through rather a lot of storebought frozen spinach, okra and peas, and I freeze my own berries, rhubarb, tomatillos and roasted peppers. Frozen corn, though, I have issues with. Whether I buy it or shuck and freeze it myself, I just never get around to using it. This may explain the half-full bag of corn that’s been sitting in our freezer for the past three years. Oops.

too long in the freezer

Thankfully, it is now gone, thanks to Monica Bhide. We had a vindaloo for dinner last night – a great pantry dinner for us, as we always have pork, chiles and vinegar on hand – and were trying to come up with a vegetable side that wouldn’t involve shopping. Jon opened up Monica’s excellent book Modern Spice and found a pea curry that we were able to adapt to the ingredients on hand, and it just happened to use frozen corn as well as peas. Finally, I could use up that ancient bag! It had more than a little freezer burn and a ton of ice in it, but the prospect of actually making use of it was too compelling.

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