Preserving summer vegetables

As the summer is winding down, I am looking forward to the fall vegetables. However, I am also reminded of the long winter that leaves me craving fresh and delicious vegetables. So, my goal this year is to preserve as much of the summer vegetables as possible. Time and energy are at a premium (due to 2 small children), so canning is out of the question. I’m on a quest to learn how to freeze the summer’s best…here’s what I’ve found so far. If you have any ideas or tips, please share!

Easy to Freeze – aka wash, let dry, freeze:

Green beans

Edamame

Moderate work to Freeze

Peppers: wash, slice or dice, freeze

Tomatoes: short version, long version

Zucchini: great if you like to bake with it…zucchini brownies or zucchini pancakes anyone?!?!

Eggplant or Eggplant detailed version with pictures

Make (or cook) and Freeze:

Pesto: This master recipe can be used with most herbs and/or greens.

Tomato Sauce

Your favorite recipe – lasagna, moussaka, etc

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