If you are getting a bunch of onions, buy two...use one, freeze one. Top, peel and cube onions, place in a freezer bag and freeze. No you won't be able to eat slice onions raw, but these work great for roasts, stews, caramelizing for a french onion soup. For the soup I fill my bags with a variety of onions...this makes a great base for french onion soup.
Also greens, buy two ..use one ...blanch and freeze the other. Pre-chop the greens of choice and blanch in simmering water for 3 minutes. Drain well (this helps prevent ice crystals from forming too much). Once cool, throw in bags and freeze.
Zucchini and yellow squash I do two ways: shredded and thickly sliced. The shredded I just freeze in 2 cup portions (good for bread but other things as well). The sliced I blanch for about 2 minutes, again drain well, cool and freeze. I do about 2 squash per bag.
Potatoes freeze very well. I make mashed (or whipped). Using an ice cream scooper I scoop out onto a wax paper lined sheet pan. Allow to cool, then freeze. Once frozen I place in bags. This great for portion control too, but when you have a busy day in mid winter, these make a good meal easy. Also I peel, cube and par-boil potatoes, boil for 2 minutes. (once potatoes are peeled, place in water with ascorbic acid to prevent browning, drain then boil). Drain well, spread out on wax paper line sheet pan, cool then freeze, then bag/freeze. If you freeze the cubes first, it makes it easier to separate amounts when needed. Again great when you need something quick,in a soup but also make great home fries!
Don't forget green/wax beans and peppers. De-seed the pepper and chop into large pieces. Beans, cut stem end and pull any stringy piece that may be there, blanch for 2 minutes, drain well and cool then freeze. Oh yea and beets (especially now that I have intrigued you with the beet bread!!). Roast, peel and slice. Allow to cool, then place in bags and freeze.
Basil, finely chop basil. Divide among an ice cube tray and add just enough water to cover the basil. Freeze, then pop into a freezer bag. Each cube is about 1 tbsp. (4 tbsp = 1/4 c) Great for risottos, sauce etc. Also make pesto, just don't add the cheese, then freeze. When you defrost add the cheese then!
Kale, blanch for 3-5 minutes in boiling water. Drain and squeeze out excess water. Allow to cool, then bag and freeze. I do mine in about 2 c/bag.
Leeks, trim off upper tough green leaves and trim off root end. Cut in half along the length, loosen the layers. Fill a large bowl or sink with water. Place the leeks in water cut side down. Let stand for 10 minutes or so. Swirl leeks in water, then remove and drain. Slice in about 1/2" slices. I whiz mine in a salad spinner to get xtra water out. Place in ziplock bag and freeze.
Check back often for more tips....
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