In fact, while the actual frozen foods case (along with the cereal, bread, meat, and candy aisles) 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 gumbo, red beans and rice, and etouffee. (There are several one-pound bags of parcooked, peeled crawfish from The Cajun Grocer in my deep freeze.) Add a bag of diced carrots alongside those onions and celery and I had mirepoix at the ready for bolognese or ragu. I could add just about any diced and frozen veggies to fried rice. How about fresh herbs for pesto, made now and frozen in ice trays for a quick fix to all that pasta that was certainly in my future? Greens blanched and frozen for a soup, a stew, and—of course—more pasta? Berries washed, frozen on sheet pans, then bagged, to eventually add to muffins, a crisp, or even an upside down cake? Suddenly, I saw a season’s worth of brighter options.