I also keep a lot of raw fruit. This year I do plan on freezing organic greens that I get at the Farmer's Market for smoothies and juicing over the winter months.
I love having "Garden Burgers" in the freezer. I make a quadruple batch at a time. They're fantastic. I always (always!) have these on hand. These are still crunchy even after being frozen.
Happy Garden Burger - maraw
makes about 9 patties, 1/4 cup each
50g - 1 rib celery, chopped
150g - 1 whole yellow squash, chopped
50g - 2 T. red bell pepper,
90g - 1/2 C carrots
125g - 1 whole tomato, quartered
50g - 10 raw black olives, pitted
1 C sunflower seeds, ground
1/4 C flax seeds, ground
1/4 C sesame seeds
2 T dehydrated onion flakes
1 tsp. dried savory or parsley
1 tsp. oregano
1/2 tsp. sea salt (I use 1 tsp. Celtic sea salt)
Process everything in a food processor (not all at once though, process carrots separately) until desired texture is reached. I dehydrated it at 115 degrees for about 6 hours. It was still a little soft and more "patty-like" at that point. If you would prefer it more dry, then go longer. It makes a really nice pate too. I had a hard time not eating it all when I made it.
Can add fresh cilantro to batter. Have it with tomato and avocado!
Deb's notes: I measure mixture using a 1/4 cup measuring cup. 9 patties per dehydrator tray (I use an egg ring as the form - that way they're all the same and dehydrate the same). I do not process this all at once, but rather in smaller batches. The original recipe called for 1 T agave nectar which I omit. I like to make these as flat as possible, and dehydrate until crunchy.