You’re grocery shopping during that magical time when all the fruit and vegetables seem to be perfectly ripe. Well maybe not quite yet as much of our fruit is coming from the southern hemisphere, but this will be the case soon enough. In these situations we tend to overstock perishable produce. Eventually some of our fruits and veggies start to turn on us. A great way to save them from the compost pile and prevent future occurrences is through planning use before hitting the grocery store and freezing others. Here are a few ideas and recipes for those fruits and vegetables. .  

Avocadoes:

1. Cut them in half 
   
2. Remove from skin
   
3. Place in Freezer Bag
   
4. Coat with Limejuice to prevent browning
   
5. Freeze

Bananas:

1. Make ice cream without an ice cream maker
   
2. Ingredients
   
3. One Ripe banana
   
4. Directions
   
5. Slice into coins 
   
6. Place in freezer bag 
   
7. Once frozen place in food processor 
   
8. Blend until creamy  
   
9. If you want to add some ingredients like nuts, honey, or dark chocolate add them to bananas when resemble tapioca or oatmeal. 
   
10. Once the bananas become creamy you can eat it immediately or place in an airtight freezer container and enjoy later. 

Miscellaneous Vegetables:
For all those left over vegetables such as carrot ends, celery, onions, peppers, mushrooms, and herbs place them in an airtight container in the fridge. When you have enough you can use them to create your own vegetable stock to use in soups or other various forms of cooking. Use the link below for a full recipe of preparing a great vegetable stock.