9 Lemontree Court

With markets and gardens overflowing with ripe vegetables and fresh herbs right now, it's hard to imagine an end to this bounty. But come winter, fresh produce gets a little less abundant and a little more expensive. By being proactive now, though, you can savor summer's riches in the colder months, too.

Eggplant, zucchini, and peppers are abundant now and pretty reasonably priced. To preserve summer's bounty, I make a huge batch of ratatouille, pack it in bags, and freeze it. You can reheat it and serve it in a bunch of different ways. It's great tossed in pasta, add some broth and make it into a soup, serve it with eggs, or spoon it over chicken breasts.

Mix and match whatever veggies you have a surplus of for our vegetable chowder. Or whip up this corn soup to enjoy corn now, and freeze leftovers for up to six months. Not only do these soups give your veggies a purpose, but they also are a great way to stretch your dollar. Another way to keep corn around in the colder months is to freeze it off the cob.

Overwhelmed with tomatoes? Gather them up from your garden (or local farmer's market) to cook up a tomato sauce that'll go great with a big bowl of pasta this winter.