Picture this: After a long day at the office (or at the kids’ soccer field or wherever) you turn the key to open your front door and you are greeted by the heady aroma of a steamy meaty stew. You have been richly rewarded for spending mere minutes in the morning assembling dinner in your slow cooker.
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.