Freezing produce can help you go green. Not only will buying produce locally when it's in season and then freezing it cut down on the long-haul transportation costs of importing it later, but it may save you a trip to the grocery store here and there. Freezing both fruits and vegetables is something I whole-heartedly recommend, but fruits are a bit easier to freeze than vegetables. For most fruits, you simply pit them, dice them, and freeze. Vegetables are a little different. Some vegetables work better when frozen raw; others when frozen cooked. Of course canning is a great option, but if you want to go green by freezing your vegetables, here are some of my favorite tips I got from Garden Guides for freezing vegetables (and the occasional fruit, like the tomato, often misconceived as a vegetable).