Summer produce is magic: corn, tomatoes, peaches! Greens, turnips, sugar snap peas! Summer squash, beans — and more tomatoes!
Whether you’re growing it, eating it or both, the season’s bounty is glorious.
But what do you do when there’s too much of one thing — or items start to turn? Here are a few of Summit Community Gardens and EATS’ favorite tips to minimize food waste and use all the harvest:
- Greens wilting? Bring a pot of water to a boil, blanch for two minutes, and drain. Chop and freeze to put in winter soups and stews or saute with onions and garlic.
- Are your cherry tomatoes getting soft or split? Roast them on a pan of parchment paper with a little salt and oil at 400. Their sweet tang is perfect on a sandwich, folded into eggs, or as part of a vegetable saute.
- Peaches or any stone fruit soft or bruised? Roast on a pan with parchment and eat with yogurt or ice cream.
- These things should be stored in the fridge: apples, beans, beets, broccoli, cabbage, chard, citrus fruits, collards, cucumbers, kale, lettuce, okra, peppers, radishes, turnips, zucchini and all kinds of greens.
- Melons, pears and tomatoes can ripen on the counter, then be stored in the fridge.
- Store greens in the fridge with a damp towel so they can last longer!
- Make sure to store onions away from potatoes.
- Store root vegetables in a sealed container with a dry towel.
- And of course, pickle just about anything!
Recycle Utah, your community non-profit drop-off recycling center, provides these weekly tips. Visit their website for more information – www.recycleutah.org.