If the sight of apples and winter squash beginning to crowd out the tomatoes and summer fruits at your local markets has you panicked, here are some simple strategies for preserving the tastes of local summer produce well into the fall and winter months.

1. Freeze It. Leafy greens like chard, spinach and kale will be available for a while longer, but you can be sure to always have some on hand by quickly blanching them in boiling water, rinsing in cold water, and freezing in a plastic freezer bag or container. This treatment also works for green beans. You can shred zucchini, drain it in a colander for at least 20 minutes, and then freeze in pre-measured 1 or 2 cup bags to have zucchini ready for breads and muffins throughout the winter. Just defrost the package in the fridge overnight before using it, and drain any excess liquid again before adding to your batter.

2. Pickle It. There are plenty of recipes out there for pickling , and they don't just include cucumbers! I made a batch of pickled rhubarb in the spring. Look for a recipe for refrigerator pickles if you don't want to go through the extra effort of canning. The vinegar preserves most things for at least a month or two when stored in the refrigerator.

3. Can It. Even though my mother canned when I was growing up, I always thought it was too much hassle. This year I finally gave it a try and made a batch of homemade crushed tomatoes. It is definitely time consuming, but it was so much easier than I had thought and I know we will appreciate the effort when we're eating fresh tomato sauce in the dead of winter.

4. Make Jam. This is an extension of tip 3, but as with pickling, you can store jams in the refrigerator for a shorter time period (about a month) if you don't have time to do the complete canning process. Jams can be more complicated if you're using berries that have to be milled to remove seeds, or a recipe that needs pectin. But, some fruits have naturally occuring pectin which lends themselves to quick recipes. I made a Plum Vanilla Jam recently that set up beautifully with the natural pectin in the skin of the plums.

5. Cook, Then Freeze It. Make a big pot of tomato sauce or soup, and freeze it in smaller portions. Not only does this let you savor the tastes of summer when cooler weather arrives, it also is a great way to have a quick meal ready! I freeze my Harvest Tomato Soup and then will add cooked sausage or chicken to it when serving it, for a complete meal that will be ready in only a few minutes.

Additional Resources:

• Freeze It Tips from Everday Food's Dinner Tonight
• Jammin' with summer fruit
• USDA Home Canning Guidelines
• Find more FoodieMama recipes in the Canning & Preserving section.