Beans freeze well. Cut into chunks, boil to blanch for 1 minute and cool in cold water.Drain, Either bag in convenient size bags (in which case the beans will all stick together if they haven't been completely dried first) or dry them and freeze-dry by spreading out on a drying tray in your freezer before bagging.
Tomatoes freeze beautifully but only when cooked. Best to cook them down with onions and garlic until thick and pulpy and then blitz them into a purree in a food processor. Bag off the pulp and use for soups, caseroles, spag. bol sauce, etc.
Strawberries go mushy when frozen. Raspberries, blackberries and all the currants freeze well.
Leeks and parsnips can be left in ground all winter in most conditions so no point in freezing. Beetroot stores best in a cool garage or shed rather than being frozen. Carrots can chopped, blanched for 1 minutes then frozen. Peas of course can be frozen, but it's really a crime not to eat them fresh.
Good luck Hope you enjoy doing your bit of "Good Life".