storing the summer's bounty... to be used later raw?
I grow a lot of my own food, and prefer to use my own produce over storebought whenever possible. I currently can, freeze, and dry a lot of the fruits of my garden, but have recently started eating more raw than previously and am now rethinking my storage methods. Can veg be frozen to be used raw later, and have them still be as beneficial, or am I going to have to resort to purchasing veg in the winter months? Also, can I make-ahead batches of things like raw marinara and freeze it, then let it thaw at room temp at a later date when I'm ready to use it?
I'm new to a goodly bit of the raw world, and am trying to figure out how to continue to include this as a greater aspect of my diet come wintertime.