During the summer months, it’s easy to find fresh, in-season produce around town. Roadside stands, farmer’s markets, flea markets, friends on Facebook who sell from their garden. I buy as much as I can handle and spend a few hours peeling, cutting, and packaging to save for the winter months.
I try to break down the vegetables into the form that they’ll be used – peeled if necessary, cubed, sliced, diced, etc. I also try to combine the vegetables that are commonly used together so that it will be ready for a meal. I frequently do stir-frys with some combination of vegetables, so as I do the processing, I’ll have about eight quart-sized bags open on the counter and load up the vegetables one at a time into each bag. That way, I don’t have a huge quart bag of onions and another full of squash, but I have a bag that has the combination all ready to go.
Most of the time, I leave them unseasoned. For some, I’ll add some herbs, sea salt, or a squeeze of lime/lemon if I have a particular combination that I use often. Labeling is important. You might think you could tell just by looking at a bag, but you’ll forget over time. I label and that’s extra important if you add herbs or seasoning.
Our side-by-side fridge/freezer can hold dozens of bags of prepared vegetables on the freezer side.