A Blast From the Past — Simple Scratch Cooking

Related To:

strawberries and mango over crushed ice

I’m a hoarder and until recently I didn’t see this as being a problem. My habit is under the guise of eating locally and seasonally. You won’t see piles of junk around my apartment, but open the freezer and you’re likely to get pelted with frozen fruit spilling from the shelves. Freezing fruit to last beyond its normal season is a way to enjoy summer’s bounty all year long. Learning to use it all up is not my strong suit. I get nervous about dipping into it too soon, so I dole it out sparingly in smoothies to perk up gray winter days.

Suddenly, daylight-saving time snuck up on me and a look at the calendar reminded me the official start of spring is here, too. The days are getting longer, temperatures getting a little warmer, and that means in just about two months, the growing season will be here. Farmers’ markets will once again welcome old friends. And then the panic sets in: Come December I worry about using up my stock of frozen berries, cherries and peaches too fast. Right about now, I start wondering how I’ll manage to use it all up before the cycle of preserving starts all over again.

This is my current cooking dilemma, which is not a bad worry to have at all. If you find yourself in need of ideas to use up the end of last summer’s bounty, give these recipes a try. And if you really have trouble clearing the freezer, you can always surprise a neighbor with a bag of frozen berries and your favorite smoothie recipe.

Jennifer Perillo is a recipe developer and food writer living in Brooklyn, N.Y. Her recipes and tips for feeding families homemade meals are a regular feature in Working Mother magazine, where she’s the consulting food editor, as well Relish Magazine , Parenting , Kiwi and her blog, In Jennie’s Kitchen.

Next Up

Food Network Magazine: Feb/March 2009 Recipe Index

Find easy recipes for appetizers, main dishes, sides and desserts from Food Network Magazine.

Orange Delights: 6 Carrot-Centered Side Dishes

Let carrots play the star in stellar side dishes, prepared simply to enhance their sweet, earthy flavor. Here are 6 of our favorite Food Network recipes.

5 Creative Ways to Reuse Food Scraps This Earth Day

Here's how to recycle all those leftover crusts, stems and peels.

Spring Break Is the Best Time to Take on a Cooking Project

Because sometimes the best ingredient is time.

How To Eat Like Spring When It's Actually Still Winter

Find comfort in dishes that are lighter — but still hearty and satisfying.

6 Cupcake Decorating Ideas to Keep Your Kids Entertained

And, why not give your kitchen a little spring cleaning while you’re at it?

Get Eggy with It

It’s spring and that means brunch, of course.

5 Things To Know About Cooking With Lavender

Welcome spring with an often overlooked but magnificent floral flavor.