Freeze the fall harvest before the frost

Herbs in oil or cubes, peppers, corn, leftover blueberries, squash mash, stocks. What spoils fast or vanishes out of season.

Tomatoes: sauce or roasted rather than watery raw. Apples: batch applesauce.

Flat bags or shallow trays = faster thaw and less waste. A forgotten 2 L brick = tossed soup.

One portion = one meal for your household, not a restaurant tray.

Contents + month/year with a marker. Without that, January is mystery inventory.

Keep a paper list or phone note on the freezer: what goes in leaves the “ghost” zone.

If the flyer has freeze-friendly fruit or stock, align the batch. On SimpleICI, search what you’ll transform this week.

Don’t buy to “fill empty space”: buy for a named use.

First in, first out. Block a fridge/freezer night every two weeks.

Anything past 6–8 months: soup or compost—no guilt, just space.