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16 Farmers Market Foods You Should Stockpile & Freeze

You might be surprised to learn which summer staples are freezer-friendly. You can enjoy them all year long!

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An image of a variety of fruits and vegetables at an outdoor farmer's marketShutterstock / Dallas Events Inc

We all have favorite fruits and vegetables that we can’t seem to get enough of during summer. By winter we start to miss ’em, especially when it’s near impossible to get our hands on the good stuff. Luckily, many fleeting summer foods are freezable. So stock up on that summer harvest! You can find our basic freezer tips here, plus the best ways to freeze all sorts of produce below.

Here’s the best farmers’ market in every state.

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Fresh Asparagus.Shutterstock / DUSAN ZIDAR


Ready to harvest in early summer, oh so good year-round. To freeze asparagus, wash the stems thoroughly, then blanch them in boiling water for a few minutes, until tender when pierced with a knife. Drop them in an ice bath to cool quickly. To keep them from sticking together, place them in a single layer on a baking sheet and freeze for one to two hours. Transfer to freezer bags. Blanched asparagus will keep in the freezer for up to a year. (Here’s the best way to prep fresh asparagus.)

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avocado on a dark wood background. tinting. selective focusShutterstock/Nataliya Arzamasova


You can freeze avocados, but they’ll lose some of their buttery creaminess. The best way to freeze an avocado is in puree form. Puree with lemon or lime juice and freeze in tightly sealed containers. It may not taste fresh enough to be avocado toast-worthy, but you can use them in smoothies, baby food or salad dressings. (Here are more delish avocado recipes.)

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Bunch of bananasch_ch/Shutterstock


Ripe bananas freeze very well. Peel off the skins and freeze in freezer bags. Next time you’re ready to make a smoothie, plop one in for extra creaminess. They’re also great in banana bread and other treats.

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mixed frozen berries on wooden backgroundmarcin jucha/Shutterstock


Most berries freeze like a dream. Think strawberries, blueberries, blackberries and raspberries. For the most part, they don’t lose too much flavor or texture, so frozen fruits taste great atop yogurt or oatmeal, whirred into smoothies or baked into a crumble or pie (yep, you can definitely bake a pie with frozen fruit). To ensure they don’t clump, spread them on a baking tray lined with parchment paper and freeze in a single layer. Once firm, toss into bags to store.

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Fresh corn on cobs on rustic wooden tableAll for you friend/Shutterstock


Ah, sweet summer corn! Corn freezes best off the cob. Use a sharp knife to shave off the kernels and freeze them in a tightly sealed bag. They’re easy to toss into a skillet for a quick side dish, or to stir into soup.

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Baby spinach leaves in a bowl on dark backgroundcolnihko/Shutterstock

Dark Leafy Greens

Dark greens such as kale, spinach and chard do well in the freezer. (They are superfoods, after all!) Blanch in boiling water, shock in a bowl of ice water, then squeeze out as much of the water as possible. Pack into tight small balls and store in freezer bags. Thaw before adding to stir-fries, soups or sautes.

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Rosemary, mint, lavender and other herbs in the potShutterstock / Tatiana Mihaliova

Fresh Herbs

While drying herbs is the most common way to preserve them, freezing them in ice cube trays is another genius way of saving your bounty. Finely chop the herbs, place them in ice trays, cover with olive oil or water, and freeze. You can keep them in the trays and cover with plastic wrap, or remove them and store the cubes in a freezer bag. Frozen herbs are great to drop in sauces, soups and stews. (We’ve got another 50-plus ideas here.)

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Ginger root sliced on wooden tablegrafvision/Shutterstock


Bought more ginger than you need for tonight’s stir-fry? You can freeze the rest. Peel the ginger, wrap tightly and store in a freezer bag. Bonus: ginger is easier to grate when frozen.

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Healthy fruits Red wine grapes background/ dark grapes/ blue grapes/wine grapes,Red wine grapes background/dark grapes,blue grapes,Red Grape in a supermarket local market bunch of grapes ready to eat;Aripai Leangphet/Shutterstock


Frozen grapes make the best snack! If you don’t believe me, you’ll have to try for yourself. To freeze grapes, wash, let dry thoroughly, and spread out on a baking sheet to freeze overnight. Transfer frozen grapes to an airtight container or bag. Grab a handful for a quick, frosty snack.

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hand holding green peas pods at the gardenShutterstock / Deyana Stefanova Robova

Green Beans and Peas

Green beans and peas freeze well, retaining their snap and crunch even after a few months under frost. Wash, drop in boiling water, drain and cool quickly in a bowl of ice water. (For peas, shell before blanching.) Then freeze in bags. Toss green beans right into a skillet or another tasty recipe to heat them back up.

Here are 29 ways to love frozen peas.

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Fresh juicy lemons on a cutting board on a rustic woodenEkaterina Kondratova/Shutterstock

Lemons and Limes

You can freeze the zest of lemons and limes in an airtight container. For the juice, squeeze into ice cube trays and freeze. (Try these other ice-cube ideas now!) Alternatively, you can quarter lemons and freeze them tightly wrapped. The thawed lemons may be a little mushy, but their juice will be fine.

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Raw Green Organic Bell Peppers Ready to Cook WithShutterstock / Brent Hofacker


Peppers lose a bit of pep if frozen raw, but they’ll still taste delicious on top of a pizza or in a stir-fry. (Just wash and chop or slice the raw peppers before freezing.) Roasted peppers freeze very well. Roast halved peppers until soft, peel away the skins and seeds and freeze the peppers in an airtight container. Pour in any roasting juices; these will help preserve the tender texture.

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Rhubarb on wooden table. Fresh rhubarb on white bowlNadezhda Nesterova/Shutterstock


If you’re ever craving rhubarb in winter for those delicious cobblers and pies, you’ll be thankful to know that you can indeed freeze it. All you need to do is wash and peel the tough outer skin of the rhubarb, remove the ends, and dice into small pieces. Store in freezer bags. Pro tip: if you always make a particular rhubarb recipe (maybe one of these favorites), bag up the exact quantity of rhubarb needed for one batch, and feel like a genius at prep time!

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Peaches at the Clement Street Farmer's Market in San Francisco.Colloidial/Shutterstock

Stone Fruits

Stone fruits such as peaches, nectarines and cherries also freeze well. For fruits with a thicker skin, peel first and slice into quarters before freezing. This makes thawing speedier. For cherries and other fruits without noticeable skins, remove the pit or stone before freezing on a baking sheet.

Here’s our stone fruit guide.

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Raw Organic Red Beefsteak Tomatoes Ready for CookingBrent Hofacker/Shutterstock


While Grandma probably saved all her tomatoes using canning recipes, you can freeze tomatoes too! For a classic method, quickly blanch in boiling water, shock in ice water, and peel the skins. Freeze the results, and they’ll be ready to use in your next sauce, soup or stew. You can also freeze whole tomatoes, skin on-just wash them and pop them, double-bagged, in the freezer. Frozen tomatoes are best for cooking, not for slicing into a tomato sandwich. You can also roast tomatoes in big batches, then freeze in bags or jars.

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Fresh zucchinialicja neumiler/Shutterstock


You can freeze zucchini, but it’s very watery, so it doesn’t freeze well unless prepared correctly. Chop zucchini and blanch in boiling water for a couple minutes. Blanching deactivates the enzymes that would otherwise make the zucchini mushy and discolored. Freeze zucchini in a single layer on a baking sheet lined with a silicone mat; transfer to a freezer bag or container once frozen. You can also freeze raw grated zucchini to add moisture to baking batter, like in this chocolate zucchini bread.

With a freezer full of produce, you’ll be able to enjoy a taste of summer all year long!

Evi Aki
Evi is a food writer and photographer currently residing in Los Angeles, California. As a lifelong foodie, she believes that food is at the center of our universe, and is what brings us all together. Food should be fun and adventurous, and she aims to introduce global flavors and spices that can be translated into easy recipes that everyone can enjoy. She has been blogging since 2010, and created Ev's Eats to share her passion for good food, travel, and photography. When she's not blogging, she can be found spending hours listening to music and looking for fashion inspo on Pinterest.