As the long, lazy days of summer wind down, it’s the perfect time to take stock of your fridge, your garden, and your freezer. End-of-summer meal prep isn’t just about cleaning out—it’s about making the most of late-summer produce and setting yourself up for an easier September.
Think juicy tomatoes, crisp cucumbers, sweet corn, bell peppers, and fresh herbs—all still thriving in the garden or local markets. Now’s your chance to roast, chop, freeze, and flavor up a batch of meals that carry summer’s freshness into the weeks ahead.
Here are a few easy ideas to get started:
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Grill extra veggies and freeze them for fall pasta or grain bowls.
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Chop garden herbs and store in olive oil ice cube trays for quick seasoning later.
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Make a big batch of salsa or tomato sauce with your ripe tomatoes—perfect for canning or freezing.
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Prep a few sheet-pan meals using leftover meats and veggies.
A little weekend prep now saves loads of time later—and keeps those delicious summer flavors around just a bit longer.
Happy prepping & preserving!
— Kevan & Bobby
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