On that note, are there any veggies that are particularly good for freezing? I figure you can throw just about anything into soup a few months later, but what if I want to thaw it out and serve it fresh or lightly grilled? Any suggestions?
Location: Missoula Montana
posted 7 years ago
Fresh is always best, and once they are frozen, they get kind of mushy. Zuchini is a good one to cut up and freeze and use in recepies or soups.