In the kitchen
PREP VEGGIES FOR THE FREEZER Late-summer bumper crops like tomatoes and bell peppers best retain flavor when they are roasted before they are frozen. Brush with olive oil, sprinkle with salt, and roast at 400° until skin is charred, 30 minutes; then freeze. Zucchini keeps well when it’s sliced into rounds, blanched in salty boiling water for 2 minutes, and then shocked in ice water and dried before freezing. Green beans, snap peas, and wax beans do well when frozen raw; just remove the ends, snap in half, and freeze. SAVE SCRAPS FOR SOUP Freeze parts of food that are typically trimmed and tossed, like mushroom stems or eggplant tops, in a zip-top freezer bag, says Gorin. When you’ve collected quite a bit, make a vegetable broth: simmer veggie scraps in a pot of water for 2 hours; remove and strain the liquid. If you’re not going to enjoy it right away, freeze the extra broth in ice cube trays, then pop the cubes into small freezer bags for storage. GROW YOUR OWN HERBS Create a little herb garden in a sunny windowsill for recipes that require only a sprig of favorites like basil or thyme, says New York City chef Gabe Kennedy, winner of ABC’s
The Taste. It’s gorgeous, fragrant, and allows you to trim only what you need.