Every time I go to the farmers’ market I buy extra. I can not help it, it looks so good and smells wonderful. So yes , I freeze extra produce. It is not as simple as throwing it in the freezer and calling it a day. For one thing, freezing whole vegetables can harm their texture. This happens when ice crystals form, rupturing cell walls. The faster water freezes, the smaller the crystals it forms, so small or thin vegetables- peas, corn kernels, green beans- freeze best.
Before freezing, blanch the vegetables in boiling water. This helps maintain bright color and fresh flavor by deactivating enzymes that would cause them to drab during thawing.
Plunge vegetables into boiling salted water for a few moments to destroy enzymes that cause them to turn drab and mushy.
Spread the blanched veggies on a rimmed baking sheet, and place in the freezer until frozen.
And for the first time I tried cauliflower.
I bought a lot of white corn, blanch them , cut the corn off the cob and place them on a baking sheet. Place them in the freezer and when they where frozen I made 6 small bags for us for the winter. Oh, we also eat the other 6 ears just the other night wow it was great ! So try and see what you can grow or buy at the market to freeze. Winter veggies are great in soups or just by themselves. ENJOY!!