Frozen: I use packages of frozen spinach or peas for specific purposes. I will sometimes enjoy frozen broccoli in certain preparations (usually soups). Tomatoes can be frozen and work in future sauces. Assuming it is a good type of tomato to begin with.
As I patronize local pasture raised meat farmers, I do purchase half a porker or half a lamb. No way these bulk purchases can be eaten all at once - so as long as the cuts are properly vacuum packed, they work very well in the freezer. I freeze my own chickens (ack????), too.
Some fish can be frozen. Salmon and grouper, yes. Tilapia and catfish, a hard NO. Every year I try to buy a supply of eel at Christmas, to section off and freeze for future use. (The area Italians will often eat all manners of seafood for Christmas Eve, so some groceries will stock up on more unusual fishes then.) I also take any really good quality salmon that I want to make sushi or sashimi from, and freeze that for 5-14 days, to kill any inadvertent parasites.
And I freeze raw clams still in the shell, for about the same amount of time - not in this case for parasites, but because when they thaw the previously-closed shells will open just enough that you can easily pry them open to enjoy.
If there's too much bread to eat in three days (which for me is usually the case), I toss it in the freezer. It lasts better than in the fridge.
I freeze leftover pancake batter, and IF I remember in time, I'll freeze milk I'm not getting to quickly enough. I usually don't remember, and out it goes once it gets that specific "smell" of past-use dairy.
But most veggies don't really freeze well.
