Shopping at the farmers market can be one of the smartest ways to feed your family healthy, fresh food without spending a fortune. I regularly stock up on affordable, locally grown, organic produce and use simple freezing methods to make it last. With prices like 3 cucumbers for $1, squash and onions for 50¢ each, $1 baskets of potatoes and green beans, and $3 for a dozen ears of corn, it’s easy to stretch your budget and keep your freezer full.
Keep in mind, I shop the grassroots farmers markets! None of the trendy, upscale ones held in a big city. I travel one town over to get these prices from the same farmer, year after year, and I visit roadside stands, trying to support the farmers in my area who have good prices on good crops.
What to Buy and When
Buying in-season produce at its peak means better flavor, higher nutritional value, and lower prices. Here’s what I usually grab when it’s available:
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Cucumbers (3 for $1): Best eaten fresh or pickled.
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Yellow squash & zucchini (50¢ each): Ideal for freezing after slicing or shredding.
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Onions (50¢ each): Can be chopped and frozen raw.
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Potatoes ($1/basket): Blanch before freezing or store in a cool, dark place.
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Corn on the cob ($3/dozen): Shuck, blanch, and freeze off the cob.
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Green beans ($1/basket): Wash, trim, blanch, and freeze.
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Broccoli crowns ($1/bag): Blanch before freezing.
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Cabbage ($1/head): Chop and blanch or freeze shredded for soups and stir-fries.
How to Prep & Freeze Your Veggies
Freezing is simple and doesn’t require fancy equipment—just zip-top freezer bags or containers, a pot of boiling water, and a bowl of ice water.
1. Wash & Chop
Start by washing all your produce thoroughly. Cut into the size and shape you’ll use in meals (e.g., slices, chunks, shredded).
2. Blanch (Most Veggies)
Blanching preserves flavor, color, and texture. To do this:
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Boil water and add your veggies for 2–4 minutes (each vegetable varies).
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Immediately transfer to ice water to stop cooking.
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Drain well before freezing.
(Note: Onions and peppers don’t need blanching—just chop and freeze.)
3. Bag & Label
Pack veggies into freezer-safe bags, removing as much air as possible. Label with the date and contents. Most vegetables last 8–12 months in the freezer.
Sample Prep Ideas
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Zucchini & Squash: Slice and freeze for quick stir-fries or casseroles. Or shred and freeze in 1-cup portions for baking.
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Corn: Boil for 4 minutes, cool, cut off the cob, and freeze.
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Green Beans: Blanch 3 minutes, cool, and freeze in meal-size portions.
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Cabbage: Great for soups—chop, blanch for 1.5 minutes, cool, and freeze.
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Broccoli: Blanch florets for 3 minutes and freeze in single layers.
Why It’s Worth It
Buying in bulk during peak season saves you serious money. It also lets you serve your family nutrient-dense, homemade meals all year long—even when prices rise at the store. With a little weekend prep, you’ll have fresh-from-the-farm flavor ready in your freezer.
Final Tip
Keep a freezer inventory list on your fridge so you know what you have on hand. It helps you meal plan and avoid waste.
