Now that I have my own little garden, I find myself with lots of tomatoes and green onions, and even lots of potatoes! I’m really happy. It’s so cool growing a vegetable – I never knew it could be! Anyways, I’ve been trying to figure out what to do with the veggies I can’t eat before they go to waste (or get given away, which is never bad)… I found some tips on how to store or preserve veggies that I thought I might try and others might find useful too!

Zucchini cannot normally be frozen but if you puree it (remove skin and seed) and store in freezer bags or tupperware type bowls and freeze. When ready to use, thaw and drain off excess liquid. The pureed zucchini can be used in breads, muffins, lasagna, soup, and so on.

Pick tomatoes just as they begin to change color/orange and wrap each tomato in a newspaper
sheet. Store them in a warm spot up to two months until ripe. When ripe, wash tomatoes and put in freezer on tray until frozen. Once frozen, put into freezer bags and put back in freezer. When you’re ready to use them, pull them out and run under hot water – the skin will come off easily and they can be crushed, mashed or pureed for soups, stews, or sauce.