I tend to over purchase food from the farmer's market and because I am only cooking for two people, I end up with half a bunch too much kale or half a pint of berries that I don't want to waste (but also don't want to toss into a bread recipe or dessert). I'd rather keep things in the freezer in some sort of usable state so that when winter rears its ugly head, I'll have some semblance of summer goodness left! Does anyone have any tips for freezing veggies and fruit in a somewhat close-to-original state? I've done the strawberries on a freezer sheet thing (does this work with all fruit?) and have some kale and other leafy greens like spinach that id love to make the most of. Any and all suggestions are much appreciated!!!