I cook with a lot of carrots, celery, onions, and broccoli, which are all pretty cheap anyway, but they also freeze well once they are cleaned and chopped. I'll usually label how many of each item is in the bag - six carrots, two onions, etc., so if I need that unit of measurement for a recipe I can measure it out pretty easily. I am more than happy to elaborate or experiment with methods for any questions on the veggie issue.
Fruit gets complicated because there's a lot more variety there - citrus, berries, stone fruits, and fruits often used in a vegetable capacity. If you are cooking with fruit, you can prep and freeze them for use later and it will be fine. However, for fresh use, it gets tricky. Berries and bananas are pretty easy to thaw and eat, but citrus and stone fruits don't always bode well. I have yet to find a good method for my apples and oranges.
Things like avocado and tomato are best suited when they are already made into their final form before freezing, but if they are for cooking they freeze decently once cubed.
My dearly beloved potatoes, how cheap and filling they are!
I have gotten yams, and potatoes as cheap as $0.10/lb, but typically they run around $0.30-0.50/lb.
One of my favorite things to do with russets is to bake them once, split them, fill them with delicious things like broccoli cheese or chicken alfredo, and then freeze them. When it's time for dinner, pop one of those babies in the oven at 350F for an hour or two and you're set! I'm working on a microwave method for us impatient folks, but I keep exploding things. Standby on that one.
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