Tips for Maximizing Summer Produce

With the farmer’s markets in full swing, gardens abundant and a lot more produce available than in winter months, I find it too easy to want to buy way too much (especially fragile fruit), and then be saddened to discover that some of the produce is past its prime before I had the chance to prepare or serve it.  To cut down on waste, and to try to maximize the best of the summer, I’ve been trying some of the following.  I’d be interested in any secrets you have as well:

–Making ice cream, popsicles, and cobblers — I definitely try to minimize my sugar intake and prefer to eat fruit fresh, but I’ve found that one way to use up a large batch of fruit, especially stone fruit or berries, is to make a low (or no added) sugar dessert.  The ice cream and popsicles are particularly refreshing in the hot weather.

–Serve 2-3 different fresh produce items in one meal – for example last week, we had a meal that started with gazpacho, grilled steaks with fresh braised greens, and a peach & tomato salad.

–Prepare items for freezing — I make good use of the freezer to keep foods for later including sauces and prepared dishes.  Remember to label and date the frozen items so they are used up in a timely manner.
–Look into pickling and fermenting foods – I made a batch of curtido, the South American version of sauerkraut the other week.  I’ve also made batches of refrigerator pickles and marinated carrots.

–Ice cube trays — freezing items in ice cube trays helps to turn them into flavor enhancers for use in recipes later on.  I’ve frozen chopped herbs, tomato sauce, and mashed vegetables and plan to use these to stir into soups and stews during months when the fresh items aren’t available. This is particularly useful if you are cooking for one or two persons.

shared at Works for Me Wednesday, Frugal Friday, and Pennywise Platter