Sustainable Solutions #1, August
Freeze Frame Summer Flavor!
Greetings fellow eaters! Here is your first Sustainable Solutions newsletter! I want this bulletin to be an informative, USEFUL tidbit that helps you enjoy scrumptious, sustainably produced food−food that isn't loaded with chemicals, is produced as locally and seasonally as possible and with great sensitivity to the environment and any animals in its care.
Please feedback to me your thoughts on the info provided or any questions you have about sustainability. I look forward to exchanging ideas, recipes and our hopes for a more delicious, sustainable future!
All best,
Sherri
ps-I will be at/on the following festivals and programs. Please stop by or tune in!
Sunday, 8/7, 3p EST~
Global Medicine
Hunter with Dr. Meg Jordan, Health Radio Network, nationally syndicated
Monday, 8/8, 8a EST~
WXIX Fox 19 Morning
Show, Cincinnati, OH
Saturday, 8/13, 11:30a EST~
Simply Food with Prudence Sloane, WDRC Talk of CT
Thursday, 8/18, 11a EST~
Maury Feren, WERE 1300, Cleveland, OH
Saturday, 8/27 ~ Hamptons Wine and Food
Festival, Bridgehamtpon, NY
This time of year the farmers' markets are just bursting with gorgeous things. In Connecticut right now I'm enjoying peaches, plums, blueberries, all kinds of summer squash, tomatoes, and corn, corn, corn! How's an eater to choose? Well, let's just say, I've never been good at "the road not taken" &mdash I want it all. Whether you are a feeding-frenzy farmers' market shopper like me or just find yourself with a little surplus in the fruit bowl or crisper drawer, I wanted to put together a few tips for preserving the flavors of the market. Canning is a craft that I hope to master, but until I have that skill (and storage space), I've come up with a couple tricks for stowing some of the summer stash in your freezer.
A few things to keep in mind when you are "putting by" summer produce. Think small size, big flavor. Focus on compact items, such as herbs, that won't take up a lot of space, but bring a big flavor punch to your dish. For larger items, cooking them down a bit will make them more compact. So here we go, freeze frame &mdash summer flavor!
Roasted Peppers
Sure you can buy these in jars in the store, but why when they are so easy to make at home? When red peppers are running wild in the market, you can grab a bagful for a song and have this fresh taste of summer tucked in your pantry. Here's how to make them.
Have ready a large bowl and a plate the covers the top of it.
Wash and dry about 4-6 peppers.
Char peppers on all sides by one of the following methods: stick a fork in the stem end of the pepper and hold it over a gas burner, turning to char all sides like you were toasting a marshmallow; or place all peppers on a cookie sheet and broil 3-4 inches from element, turning to char all sides evenly; or grill peppers on your outdoor grill over very hot coals, rotating to char all sides. The key word here is CHAR. You want to get all of the skin absolutely black.
When you have accomplished this, put the peppers in the large bowl, cover it with the plate and set aside.
When peppers have cooled enough to handle gently slip off the stems, seeds, ribs and skins with your fingers. Avoid the temptation to run them under water, this will wash away flavor and water down your peppers.
You can store the roasted peppers in the fridge for a few days, just toss them in a little oil and put them in a little covered bowl. Or you can freeze them for later use.
Ice Cube Herbs
Nothing perks up a dish like some nice herbs. You can use this method to preserve any that you have on hand &mdash delicate things like tarragon, woody ones like rosemary. Lots of uses. The leafy ones can be tossed into hot pasta or rice, whirred into a vinaigrette for an easy dressing, blended into sour cream or yogurt for a quick sauce. Add those that are a bit tougher, like the rosemary, or strongly flavored, like oregano, to soups and stews or mix in bread dough.
Wash at least one cup of herbs and add to a blender or, if using an immersion blender, put in the 2 cup measure that comes with it.
Blend to a puree adding just enough water to keep the blades running. Pour into a freezer tray and freeze.
When completely frozen, transfer cubes to a plastic contain or plastic bag.
Cubes keep, in freezer, for up to 6 months.
Freezer "Jam"
This works with any fruit but I like to use it for the jewels of the market that have a relatively short season and I just can't imagine going through nearly another year before I taste them again &mdash sexy, drippy peaches and plums, sweet little berries. It's also a good way to use up fruit that is a little past its prime or damaged &mdash just cut off the not so nice bits and jump in. Defrost the results and use to top ice cream, mix it into pancake batter, stir it into oatmeal, mix in with fresh fruits for pies, use as an ingredient in chutneys and sauces...you get the idea.
If using berries, wash and dry. Remove hulls and stems.
For stone fruits drop into boiling water for 10 seconds then transfer to an ice bath to make peeling easier. Halve and remove pits.
Heat fruit over medium-low heat in a heavy bottomed covered pot until fruit softens and begins to bubble.
Cool to room temp., refrigerate until cold then portion and freeze.
Berry-sicles
Just back from berry picking with an embarrassment of riches? Or are your berries on their last leg and you need a fix, fast? Here's a quick one.
Spread berries out in a flat pan so that they don't touch.
Place tray in freezer until berries are solid.
When frozen, transfer to plastic bags or containers and store in freezer for several months.
Next month, eating sustainably when you are on the road!
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