I don't think plants in general like frozen roots. But you are in luck - there are indeed some greens that seem to do well in cold weather, provided you start them ealry enough in the season for them to be partly grown prior to the onset of COLD weather: claytonia (miners lettuce) and corn salad (mache), esp. corn salad, which according to Eliot Coleman, could grow on iceburgs.. That sounds to me like what you are looking for..!

I'd freeze broccoli, spinach (though canned is fine) and peppers. I have canned peppers (and of course pickled or relishes are very good canned). But I prefer frozen. I freeze chopped sweet bells for use in recipes, stuffed peppers (unbaked), and piperade (peppers, onions, tomatoes, sauteed with olive oil, paprika, smoked paprika, sherry vinegar, etc.). Beets I can, both plain and pickled. Tomatoes are both canned (pasta sauce, spaghetti sauce with meat, crushed and whole, roasted tomatoes in soup) and frozen (gazpacho, tomato soup base, roasted in olive oil, dried with an olive oil and herb baste) depending upon the recipe and the use. Rutabagas, onions and parsnips are neither frozen nor canned. Onions are dried and cured. Parsnips and rutabagas are cold storage (the garage). They keep very well if you have cool but not freezing conditions. I am particularly a fan of parsnips, but I admit there are a lot of bad recipes out there. Carol

My parents had popsicles (the kind on a stick wrapped in paper, not the ones in plastic "tubes") in their upright freezer. All melted, even right after running generator. I think the pork chops on the top shelf were frozen solid, don't know how warm they might have gotten in between "shots" of electricity, but I really think I should throw out the 5 lbs of hot dogs I brought home to put in my chest freezer - they were cold, but thawed, and who knows how warm they might have gotten at some point. Same with the big bag of Chicken Voila in Alfredo sauce - bag had some frozen chunks in it, but overall was pretty squishy. What's a few more things given that on Sunday we threw out all my mom's Jenny Craig meals she's just bought a few days before, and on Thursday threw out a good 40-50 lbs of veggies, chicken pot pies, chicken cordon bleu, stuffed peppers etc. that my mom had bought for my dad to eat while she was on a business trip, plus about 10 lbs of tilapia and shrimp? My dad also had a sandwich-sized bag with 3 hard hot-dog-shaped things I think might have been venison sausage - not frozen solid, I'm sure, maybe smoked? Insisted I take that to put in my freezer. I have no idea what it is, so don't know if anyone can tell me if they're safe. I have to tell him to watch his blueberries for mold, too, though I think he uses them frozen on his cereal, now they've refrozen into a solid chunk. I'd just as soon make jam out of them like I plan to do with my blackberries and strawberries. DH is looking at whole-house generators too. I'm thinking of seeing whether we can add our well pump to the 100A subpanel our HVAC, water heater and basement freezer are already on. I don't know if inspector will let us permanently change the fridge to go on the subpanel as well as the well pump, unless we put our resistive Aux Heat for the heat pump on the main panel (even in the dead of winter I think we can survive with geothermal and sweaters). Gotta think how to swap things around to balance the load and get all the necessities on that 100A panel. Then maybe an $800 generator will do.

If you are stir frying them with rice, you should defrost them in the microwave first, and then add them to the rice only at the last couple of minutes, or when you are finished stir-frying and just mix them in with the rice and cover. Have you tried dehydrating your vegetables? I have found that they retain more flavor and texture that way, but then I only use them in soups. I don't have a dehydrator - I just buy the dehydrated vegetables because they are easier to store, and then I always have them. I use wakame and mushroom the most. Unless you are at the beach, you would not be able to grow your own wakame, however. Lars