Are you finding that you can't eat all your garden (or your neighbor's garden) is producing? Don't fuss, there is a way to prolong it's life. Freeze. So far, I have frozen blackberries and yellow squash. And there isn't anything to it, but you do have to do an extra step to ensure you will be able to effectively use it when you are ready.
First, slice up what you are going to freeze. Spread them on a baking sheet in a single layer. Put them baking sheet in the freezer and freeze your vegetable/fruit until solid. Once solid, put the slices into a labeled freezer bag.
Why go to the trouble of freezing in a single layer? Because most fruits and vegetables have a high moisture content. Without an initial single-layer freeze, your produce will be a big frozen block. If you freeze them individually, then you can use as much as you need to instead of the whole bag.
What about if you don't have a garden? Not a problem. The grocery store is going to have the season's vegetables for a reasonable price. And they are going to taste their best if you buy in season. So if the store has zucchini for $.75 a pound, get a few pounds and freeze them. Speaking of zucchini, a lot of recipes call for shredded zucchini. You can freeze that too. Shred some zucchini and spread is onto a baking sheet. Obviously, you can't freeze it in single shreds, but in an even layer is fine. Once solid, break into smaller pieces and put into a freezer bag. When you are going to use it, let it thaw in a colander.
Here is a list of what would freeze well. Add to it in the comments if you can think of anything else.
Bell peppers (sliced or diced)