Summer fruits and vegetables are one of our favorite parts of the season, but sometimes knowing what to do with them can be overwhelming. So, we got some tips on how to use them while they’re fresh from Ellie Krieger.
We always come home with a bit too much fresh food from the market. To make produce last longer, Ellie suggests eating tender items like lettuce, corn, and tomatoes first. Then later in the week you can use more durable items like kale, carrots, and cabbage.
Did you buy (or grow) way too much Zucchini? Ellie knows the feeling! She shreds, blanches, and then freezes her extra zucchini. Then, throughout the year, it’s ready to be thawed and drained to add to bread, soup, or pasta sauce. You can also freeze raspberries or other in season fruit on a baking tray and add them to deserts, smoothies, and oatmeal later.
Ellie found these Quenepas at the recommendation of a friend from Puerto Rico. She says they are delicious; you eat them by peeling them and eating the flesh around the pit. If you don’t know what to do with a fruit or vegetable, ask the person selling it, chances are they’ll have a recipe or suggestion for you. Ellie also likes kohlrabi, husk cherries, and Romanseco broccoli; they are all in season and out of the ordinary!
One final tip, Ellie suggests replacing a crunchy snack with sugar snap peas. They have the same satisfying crunch, are good to dip, and are easily portable!
Thanks to Ellie, next time we go to a farmer’s market we’ll be prepared!