I want to buy a freezer for my the hubby and I (both Paleo but some dairy) to freeze some farmer's markets produce and pastured meats for winter when my local farmer's markets end around Thanksgiving. My goal is for the produce to cover from Dec-May (maybe too hopeful).
How large should my freezer space be? I'm able to get decent pastured meat from online sources and Whole Foods in winter (though better in the summer) so I don't need to store much of that.
I want to know what is the longest you have kept specific raw veggies and herbs in the freezer with minimum taste loss. For example - ginger - do you peel the skin or freeze with the skin - do you chop or make into paste or freeze the entire root?
Raw meat and seafood like shrimp, fish I believe can last like a year or longer in the freezer.
I'm more interested in specific veggies because the produce is sad in wintertime where I live and I don't want to eat imported produce from 10000 miles away if I can help it! Thanks a lot!