more nutrients: some cooked veggies

[OakLeaf]

If I'm going to be making a dish that starts with cooked chopped spinach, like spanakopita or tofu-spinach burgers, I'll always use frozen spinach. It's just way too much of a hassle to clean mass quantities of fresh spinach, cook it, cool it and drain it.

From my garden, I can tomatoes, applesauce, sometimes green beans (yes I use a pressure canner), and raspberry jam. Jalapenos and tomato sauce go in the freezer. The peppers don't even need blanching, I just pack them in jars and freeze them whole and raw.

I don't care much for most raw vegetables, or cold foods or drinks of any kind. There's a traditional Chinese medicine explanation for that, that makes a lot of sense with a lot of my other traits and preferences, but I don't know the name of it.