The time has come to stock up on fresh local produce while it is still in abundant supply. The local farmers markets will be closing at the end of October so be sure to buy extra vegetables to freeze for an inexpensive way to continue eating local vegetables until next spring. Freezing retains the taste and nutritional value of produce even though the texture is not the same as fresh.

Blanching

Most vegetables need to be heated briefly (blanched) before freezing to stop enzymatic action which affects flavor and color in frozen vegetables. To blanch a pound of vegetables bring a gallon of water to a rapid boil in a large kettle with a lid. Place the prepared vegetables in a wire basket or colander and immerse in the boiling water. Cover with the lid and blanch for 4 minutes on high heat. Lift the basket out of the boiling water and cool the vegetables immediately by immersing the basket in a large amount of ice water until the vegetables have cooled (about 4-5 minutes). Remove vegetables from the water and drain thoroughly before freezing.

Packaging

Pour the vegetables into meal-sized freezer bags or containers. Press on the bag to remove air or pack tightly in containers to limit air space. Leave about 1/2 inch at the top of the bag or container to allow for expansion during freezing. If you want to be able to pour individual servings of vegetables out of the container, freeze well drained vegetables in a single layer on trays or shallow pans. As soon as vegetables are frozen solid, remove from freezer and quickly pour into containers or bags. Return to the freezer immediately.

Storage

Label packages with contents and freezing date. Freeze immediately at 0 degrees or below. Fast freezing produces the best results so freeze only 2-3 pounds of vegetables per cubic feet of freezer capacity. Frozen vegetables retain good quality for about 12 months at 0 degrees or below.

Fast Freezing

The easiest vegetables to freeze are bell peppers (green, red, yellow or purple), onions, tomatoes and herbs. Just wash, peel (onions and tomatoes) and cut up or chop before freezing. Winter squash can be frozen after cooking, either in chunks or mashed.

Tomatoes are available now in several varieties and all are good for making Tomato Bruschetta. Even frozen or canned tomatoes can be used if well drained. For a tasty snack, stop by the Cornell Cooperative Extension table Thursday, Oct. 18, at the Auburn Farmers Market.

Visit www.cce.cornell.edu

/cayuga for more nutrition information and easy recipes.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator at

Cornell Cooperative Extension of Cayuga County.

Tomato Bruschetta

Makes 2 cups

5 Roma (plum tomatoes) or about 25 grape tomatoes

1 teaspoon oil

2 teaspoons dried basil

2 garlic cloves, minced (or 2 teaspoons garlic powder)

Wash and dice tomatoes.

Place in strainer or colander and drain off liquid.

Combine in bowl with remaining ingredients.

To serve, spread on whole grain crackers or toasted bread.