Your favorite homegrown vegetables can be frozen and enjoyed any time. A few that freeze particularly well…
Tomatoes: Cut out the stems and rotten spots. Squish each tomato as you put it into a big cooking pot. Bring tomatoes to a boil, then lower heat to a strong simmer, and cook the tomatoes down to about half their original volume. Then put them through an old-fashioned food mill, catching the puree and discarding the skins and seeds (a well-made one will separate the skins and seeds).
Freezing process: Pour the puree into a large, deep metal (not reactive) baking pan, and leave the uncovered pan in the freezer overnight. The next day, dip the outside bottom of the pan in hot water to loosen the hard puree. Place the block of puree on a chopping board, and use an ice pick to break it into smaller pieces. Bag and freeze the chunks (a few to each freezer bag).
Zucchini: Peel and split it, and scrape out the seeds. Grate coarsely. Stir-fry in butter or oil until half cooked. Follow the same freezing process as for tomatoes.
Hearty greens: Boil fresh kale, spinach, chard and other hearty greens for three to five minutes (till limp but still bright green). Drain, squeeze the water out. Chop to desired consistency, and follow the same freezing process above.
More money-saving ways with produce…
