One way to start making it easier to cook healthier meals is by prepping and freezing produce to keep it fresh and from spoiling in your fridge. I also am part of a CSA here in Rochester, NY, where I get a pretty big share of produce each week, so freezing has become a lifesaver for me and makes it nice when it comes to wintertime, where fresh produce is few and far between. Some of the produce is chop and freeze, and some others should be blanched (par-cooked in salted water) or sometimes roasted.

Zucchini: freeze after being chopped.

Carrots: Blanch for up to 3 minutes in salted water. Afterward, cool, dry, and freeze on a tray before being put into a freezer bag.

Kale: Wash, chop into bitesize pieces and pack into a freezer bag. Bring out for smoothies or sauteeing. This is great for quick side dishes when you don’t have fresh produce.

Onions: Peel off outer onion paper and prepare by dicing or slicing, then Blanche for 3 minutes and put in the freezer for sauteeing later or sautee fresh and freeze in an ice cube tray.

Herbs: Wash and puree in a food processor. Freeze in an ice cube tray for sautees and sauces later. For basil, make pesto and freeze in an ice cube tray.

Cabbage, bok choy, and kohlrabi: Wash, dry, and chop into bitesize pieces. Freeze for future sautees and stir-frys.

Berries: Wash, dry, freeze on a flat tray in one layer, and store in a freezer bag.

Watermelon: Remove rind, puree, and freeze in cubes. Put in water for flavor or use in smoothies/popsicles for great summertime treats.

Potatoes: Peel (optional), blanche, or cook for a puree. If blanched, cool, dry, and freeze in a single layer on a tray, then put into a freezer bag. If pureed, cool and freeze in portions in freezer bags or storage containers for later.

Freezing is such a great way to save your produce for later and is a great practice. I even buy discounted or seasonal produce to save money and freeze when I want to use it.

Stay tuned to my blog for more ways to use up your produce and soak in the benefits!

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