With summer slowly fading away like those hard-earned tans, we’re going to miss all of the joys the warmer seasons bring…including warm weather fruit. But there’s no need for any end-of-Summertime Sadness when it comes to food and fruits! We’re sharing tips on how to make the most out of Nature’s sweet treats.
The slice: Effortlessly cuts through figs, tomatoes, and mushrooms- but do not chop! The simplicity: There’s no need to ever sharpen it. The replacement: Set aside the serrated knife for cakes and pies, the ceramic has it under control. The struggle? Well, if it’s dropped, it shatters.
Chef Jodi says, “Ceramic knives are the absolute best for slicing soft fruits and vegetables. It makes the whole slicing process so smooth and easy!”
We’re sure you have these in your cupboard, but if you don’t, you should reconsider. Plastic baggies are so useful when it comes to storing summertime fruit! If your berries and bananas are on the verge of going bad, cut them up and store them in the freezer in plastic freezer bags for later use. Homemade smoothies, anyone?
Last of the garden fresh herbs? Chop fresh basil, parsley and/or cilantro and place in small baggies and store in freezer. Take them out when you need them, and simply sprinkle directly into recipe- there’s no need to defrost!
Chef Jodi says, “Absolutely nothing goes to waste in my kitchen! When fruits and herbs starts to age, I simply slice them up and store in the freezer until I need to use it.”
With most of our favorite fruits moving out of season, there is one that is still sticking around: figs. We are simply overjoyed, because this understated fruit has such great nutritional value. Did you know that figs are high in antioxidants, vitamins and minerals? They’re one of the healthiest fruits!
Chef Jodi says, “There are so many ways to enjoy figs. We’ve dished out 2 fig recipes this month (an appetizer and a dessert). But what about figs for breakfast? Try slicing and smearing a fig on toast with cream cheese, and a get a healthy start to your morning!”