We dehydrate the grape tomatoes down to leathery not hard, then bag and freeze. We get them out maybe a quart at a time to keep in the fridge. We eat them as a dry snack, add to soups, Italian dishes and now the rosemary focaccia stuffing fly suggested at CHristmas
. I keep some at work, add to various left-overs. And give my adult children a baggie of them here and there.
I like dried tomatoes. We usually dry 3-4k of them each season - we've counted(by the average tray of 40, not individually
) Dried cucumbers and zucchini both are pretty sucky. If you like honeydew melon, dry some 1.5-2cm thick slices of that - shit is heavenly, flavor isn't changed, just intensified.
I'm on stay-cation this week so I am cooking and freezing a bunch of stuff while off Started two 1/2 gallon jars of of whole garlic dills for the wife last night.
Garden clumsiness, 8 leeks crushed. Now residing in freezer as a gallon of chopped leeks.