At the end of every summer, my farm-life fantasies reach their peak. This is the easiest time of year to eat healthfully and deliciously. And knowing that the bounty of colorful produce will fade with the coming frost always spurs me to preserve as much of the season as I can.

We’ve long known that eating a diet rich in fruits and vegetables is good for us. Summer fruits and vegetables are nutritionally dense and full of vitamins, minerals, antioxidants, flavonoids and all kinds of important anti-inflammatory compounds. And they’re at their best and most colorful right now, before the dun-colored monotony of potato season descends.

In my pastoral daydreams, I spend frenzied weeks pickling, canning, drying and jellying everything I can. But in my (busy) real life, I just slip a few essentials into the freezer. This is easy and gratifying, and a couple of weekend hours can set you up for the entire winter.

Below are some strategies for making hay while the sun still shines.

Tomatoes

More hydrating than watermelon, tomatoes have a range of nutrients, including antioxidents like lycopene, which has been linked to lower risks of certain cancers. The secret to saving summer tomatoes is to roast them and tuck them away in the freezer for a sweet, healthy alternative to canned tomatoes. (Added bonus: Cooked tomatoes are higher in lycopene than raw ones.)

Small tomatoes like cherry and grape tomatoes (left whole), and plum tomatoes (halved lengthwise) work best. Lay them out on a rimmed sheet pan and toss with olive oil, salt and any sturdy herbs you have around (thyme, oregano, sage, rosemary). Roast at 425 degrees until the tomatoes burst and turn golden at the edges. Cool and freeze in containers. Use them in sauces, soups and stews, such as the hearty, lemony white bean stew.

Zucchini

Removing moisture from zucchini and summer squash is the key to freezing them well. This takes some time on the stove, but it’s well worth it for the rich, caramelized flavors you get from cooking them down (and cooked zucchini takes up less space in the freezer). Grate a couple of pounds of zucchini, then slowly simmer it in salted olive oil (and butter if you like). Season with minced garlic and herbs, or leave plain. After about half an hour (stirring toward the end), it should look golden and condensed. Use in soups, dips and the lovely caramelized zucchini pasta on the coldest, dreariest days.

Corn

Corn, rich in fiber, can help aid digestion. And the kernels you freeze yourself have a much better texture and flavor than most packaged stuff.

Remove the kernels by laying the husked ears flat on your cutting board, then slicing off the kernels, rotating the ears as you go; the kernels will fall into a neat little pile. Then just put them in a resealable bag and freeze. Use them in sautés, sheet-pan dishes and soups, including the silky spicy corn and coconut soup.

Basil

Basil is especially plentiful now, which is why you should take advantage and make some pesto; you won’t be sorry. Freeze it in ice cube trays or small containers to add to pasta and soups all year long.

Even if you just choose one or two vegetables to freeze, your future self will thank you for brightening February with a taste of summer.

Roasted Tomato and White Bean Stew

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted breadcrumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor. — Colu Henry

Yield: 4 to 6 servings. Total time: 30 minutes.

Ingredients

1/2 cup roughly chopped Italian parsley leaves and tender stems

2 teaspoons lemon zest (from 1 large lemon)

2 (10-ounce) containers cherry or grape tomatoes

1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)

1 tablespoon fresh thyme leaves

Kosher salt and black pepper

1 medium yellow onion, thinly sliced

3 large garlic cloves, thinly sliced

1/2 teaspoon red-pepper flakes

2 (15-ounce) cans white beans (such as butter or cannellini), rinsed

1 1/2 cups vegetable or chicken broth, or water

Flaky salt, for serving (optional)

Toasted bread, for serving

directions

1. Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.

2. In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.

3. When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about 1/2 cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.

4. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.

5. Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

Spicy Corn and Coconut Soup

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic. — Sarah Jampel

Yield: 4 servings. Total time: 30 minutes.

Ingredients

5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)

2 tablespoons olive oil

2 shallots, thinly sliced into rings

3 garlic cloves, minced

1 (1-inch) piece ginger, peeled and minced

1 serrano chile (or other chile), minced

2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes

2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)

1 (15-ounce) can full-fat coconut milk

1 tablespoon lime juice (from 1/2 lime)

Kosher salt, to season

directions

Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

1. Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)

2. In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and saute´, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and saute´ until the corn is softer and brighter, about 3 minutes more.

3. Add potato pieces, and stir to coat, 1 to 2 minutes.

4. Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.

5. Use an immersion blender to roughly pure´e the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Caramelized Zucchini Pasta

This recipe transforms 2 pounds of grated fresh zucchini into one cup of caramelized zucchini that’s rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you’ll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads. — Ali Slagle

Yield: 4 servings. Total time: 50 minutes.

Ingredients

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 pounds zucchini, coarsely grated (about 3 large zucchini)

8 garlic cloves, peeled and smashed

1/2 cup basil leaves, stems reserved, plus more for serving

Kosher salt and black pepper

1 pound ridged or curly pasta (like medium shells or casarecce)

1/2 cup finely grated Parmesan or pecorino (about 1/2 ounce), plus more for serving

1 tablespoon lemon juice

directions

1. In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it’s foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.

2. Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)

3. Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.

4. When the pasta’s drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.