Hellobee Boards

I save celery and carrot tops for stock -- I just put those in a ziplock in the freezer, then once I have enough I can use it with a chicken or turkey carcass to make stock.

As for other veggies, I've heard it's better to blanch then freeze. Martha Stewart has some recommendations for freezing tomatoes and corn, which I'm going to try out this year.

I also finally got a Foodsaver, which we've used mainly for meat so far but I'm planning to use for freezing veggies once out garden starts producing more than we can eat immediately.

I probably wouldnt, unless you are doing mashed potatoes on a regular basis.

I tried to do a baked potato soup once, and freeze it. Something was off with it, like it was too watery but still glue-like.

My goal is zero food waste so I freeze often. I wash chop and freeze in Pyrex. Sometimes ill freeze first on a pan or plate and then transfer so I can get a few chunks instead of defrosting the whole thing.

I've had fine luck precooking sweet potato fries and then freezing on a tray and then baking to reheat.

@NaturallyCathy: blanche! And potatoes do not freeze well.

Check this out http://www.simplebites.net/diy-stir-fry-vegetable-freezer-packages/ I really want to try it soon. I figured I could use them for stir fry and pasta primavera. Or you could keep the veggies separate like you're doing.