Food & Drink

Save your produce: How the freezer makes it easy to use summer’s bounty

Every September, a small panic rises. The herb garden overflows; so do the border plantings of leafy greens. Tomatoes dominate my countertop in all manner of ripeness. One neighbor gifted me with a 51/2-pound zucchini and another dropped off a small crate of hot chilies. I feel desperate to save every bit. All too soon, the fresh pickings diminish. Time to stock the larder. These days, I choose easy methods to preserve those fresh flavors, and I freeze as much of my harvest as possible.

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