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Peel and slice the eggplant, sprinkle with salt, and allow slice to stand for one half hour. Wipe salt off and squeeze out moisture. Pat dry with paper towels. Purging the slices will prevent the eggplant from absorbing took much oil when cooking.

Quick freeze blueberries by spreading in a single layer on a cookie sheet and place in the freezer for 1 to 2 hours; then place in a freezer bag and freeze up to two years.

To crisp up cucumber and remove excess water, use salt and ice water. Sprinkle with salt, place on a bag of ice water for several hour, and drain water.

When grilling sweet corn with the husks left on be sure to soak the husks are soaked in water for 1 to 3 hours before cooking them on the grill.

Refresh limp asparagus by trimming stalk ends and placing in a glass of cold water; place a plastic bag over the top and store in the refrigerator for 1 1/2 to 2 hours.