Oh, sure, freezing is nothing special. Everybody throws stuff in the freezer. But for preserving summer’s bounty, there are some important tricks to freezing. Since the cell walls of vegetables tend to rupture in the freezer, you can’t just put whole tomatoes or basil or chard leaves into a freezer bag and call it a day. Prep work is important.
Mostly, I try to to take advantage of the ruptured-cell phenomenon and freeze things that are meant to be kind of mushy anyway. With my chard, I sauteed the stems with onions and then added the chopped leaves along with some tomato sauce, and let the whole mess simmer a bit. This mixture, which is halfway between a sauce and a stew, went into sandwich-size plastic bags so I can defrost individual portions. I did the same thing with a large batch of ratatouille.
And then, of course, there’s frozen pesto, which I make a lot of. My latest batch was an experiment that used Thai and lemon basils instead of Italian. I’m thinking I’ll use it in the traditional ways (pasta, pizza, etc), but maybe also mixed with coconut milk and spices as a kind of green curry sauce.