Thanks also for other tips and good ideas for veggie preservation! I have lots -- tomatoes, celery, carrots, peppers (hot and sweet), cabbage, cauliflower, bok choy, zucchini, yams, mushrooms, and more (beets, potatoes, onions -- they will keep for a while). I also have lettuce and cucumbers which I (obviously?) won't cook, and plant to eat them up first.
The tomatoes especially are about to go moldy, so I think I will also cook up a pasta sauce and put a lot of veggies in that.
Other ideas and/or recipes are welcome!
Tomatoes - cook or even can, eat or freeze
Celery - chop, saute with onion and peppers, freeze.,
Carrots -- keep well (3 wk?) but I also slice and blanch, or grate for muffins, and freeze.
,Peppers (sweet), roast. freeze in single layer, bag, and use up in winter when you need flavour. (Soup)
Cabbage -- keeps for up to 2 months. Don't freeze
Cauliflower - freeze florets, or just keep for 2wks
Bok choy - no takers on this one, I have nada.
Zucchini - grate and freeze. Muffins, biscuits with cheese, etc
Yams - keeps for 6 weeks, or cook, mash and freeze. Excellent in pasta
Mushrooms - chop, saute and freeze
Beets - roast and freeze in bite size. I actually find it easier to cook 10lb of beets at a time, and freeze, then cook as I go.
Potatoes - keep and eat.
Onions - saute with celery / mushrooms, freeze raw after mincing
I also have lettuce and cucumbers which I (obviously?) won't cook, and plant to eat them up first.
Lettuce does work as cooked greens in broth based soups... (Asian style soups).
Cucumber - just eat quickly. I am too often throwing out. But, can extend shelf life by slicing, marinating with some vinegar brine / onion and eating it with salad and sandwiches.
Cooked recipes -- for some of these, calzones work well. Biscuits with veggies in them. Asian style dumplings or egg rolls (carrot / celery / cabbage / onion,?) Veggie quiches or savory pies? Ham and cheese buns but with cooked veggies instead of ham would be great.