Spring Freezing (March - May)
Asparagus: Blanch for 3 minutes, cool, freeze in portions. Maintains quality for 8-12 months.
Peas: Shell and blanch for 2 minutes. Flash freeze on trays, then bag. Perfect sweetness preserved.
Spring herbs: Chop and freeze with olive oil in ice cube trays. One cube per recipe.
Rhubarb: Chop and freeze raw. No blanching needed. Use for compotes and crumbles.
Summer Freezing (June - August)
Berries: Peak season offers best prices. Flash freeze on trays, then transfer to containers. No washing needed before freezing (wash when using).
Stone fruits: Slice peaches, nectarines, plums. Freeze with slight lemon juice to prevent browning.
Tomatoes: Roast or freeze whole for winter sauces. Core and freeze in bags; skins slip off when thawed.
Courgettes: Grate and freeze in portions for baking. Squeeze out excess moisture before use.
Corn: Blanch cobs 4 minutes, cool, cut kernels off. Freeze in bags for year-round enjoyment.
Autumn Freezing (September - November)
Apples: Peel, slice, toss with lemon juice. Freeze for pies and crisps. Consider pre-making pie fillings.
Pumpkin: Roast and puree. Freeze in portions for soups, pies, and baking.
Mushrooms: Sauté first (they contain too much water to freeze raw). Freeze in usable portions.
Squash: Roast and mash. Freezes excellently for winter soups and side dishes.
Winter Freezing (December - February)
Citrus zest: Zest before juicing. Freeze for baking and cooking.
Root vegetables: Blanch and freeze for convenient winter meal prep.
Batch cooking: Cold weather perfect for making large batches of soups, stews, and casseroles.
Buying Seasonal for Freezing
Visit farmers markets when items are abundant. Prices drop significantly at peak season.
Buy "seconds" - slightly imperfect produce - for significant savings when you're planning to freeze.
Consider joining a vegetable box scheme. Freeze surplus items you can't use fresh.
Preparation Tips
Blanching vegetables: Brief boiling stops enzyme action that causes flavor loss. Follow specific times for each vegetable type.
Flash freezing: Freeze items individually on trays before bagging. Prevents clumping.
Portion size: Freeze in amounts you'll actually use. Large blocks require thawing everything.
Making the Most of Seasonal Bounty
Dedicate time when produce is abundant to prepare for months ahead. A few hours processing summer berries provides fruit for smoothies through winter.
The financial benefit is substantial - berries in winter cost triple summer prices. Frozen at peak freshness, they're often superior to "fresh" produce shipped long distances.