The freezer compartment has a seperate latched door, what it lacks though is a separate temperature control. One knob for fridge and freezer only. So I can either jack it up all the way to have my freezer reach the -18°C/-4F you're supposed to have to store things longer than three months and have everything in my fridge nearly frozen as well. Or I can keep the fridge at a more reasonable temp and have the freezer reach -10°C/14F, which is okay to keep stuff for a couple of months. Since it's small anyway and I like my electrical bill affordable, that's how I use it.

Mirepoix, or Suppengemüse as we call it here is an absolute staple in the freezer section. It's even available prepared with herbs and spices. Most people buy this rather than buying it fresh, as it saves time and is convenient. I love the chopping (it's rather therapeutic) and my family never did it any other way.

I'm a bit restricted space-wise, so I buy most of my veggies fresh. Frozen leek is available here and it's okay for leek and potato soup, but I still think it's better fresh. *g* Frozen is cheaper most of the time and the shock freezing preserves the vitamins better so it's sometimes better quality than when you buy it fresh. And it's convenient. But I have the whole world of good, fresh produce available and I love to support the neighborhood.

Frozen mushrooms? Ick! *g*