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If you have produce - fruits or vegetables - that are perhaps getting too ripe, or going bad, or way too many to use, freeze them (cut off
bad parts though).
Rinse, cut into useable pieces, then place in a freezer bag or container, and try to get excess air out. You can use fruits to
make smoothies, soups, sorbets, ice cream, pie fillings, fruit bars, and such. Vegetables can be used for soups, casseroles, sauces,
spaghetti sauce, and other things. Just date the bags and use within a few months. Make a list of what you have in the freezer
so you don't forget.
I freeze berries, rhubarb, apples, pineapple, melons (for sorbet), grapes, bananas, cherries, pears, peaches, plums and many other fruits.
I freeze mashed avocado, sliced onions, sliced celery, sliced fennel, pureed or sliced tomatoes, spices, greens, broccoli,
beet greens and stems, and such. I freeze broth from pheasant and turkey that I make. I freeze milk,
cream, cream cheese and buttermilk for later use
(sauces, pancakes). I freeze cheese and butter for cooking with later.
Many foods tend to go completely limp or get a funky texture - but if you use them in other foods you prepare, it won't matter.
Some foods are great to eat straight from the freezer - pomegranate seeds, blueberries, sliced bananas, grapes. They can be nice and
crunchy if you eat them right away, but will get limp if you let them thaw.
Don't throw out food when going on vacation - prep and freeze it.
Left-over meals - place it into a freezer bag or container and warm it up for another day. OR - do as my friend and at the end of the
week, toss all left-overs into a pot, add water and simmer for a left-over stew. Her family loves this! A new, different surprise meal
at the end of every week.