A Blast From the Past — Simple Scratch Cooking

by in Family, March 22nd, 2012

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.

Slow Berry Cobbler

Granola and Berry Smoothie

Poached Strawberries, Peaches and Mango Over Crushed Ice

Frittata With Peaches and Cherries

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.

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Comments (2)

  1. V-Dazzle says:

    I don't like smoothies. As long as I can I want food I can CHEW! I buy many items of fresh produce every week and try to use them before my next shopping day (whenever I run out of something that I NEED). I make many of my own baked foods and soups, black beans and more which I freeze in portions. Freezer also gets filled with veggies saved for soup and garnishes, even citrus zest and juice. I would LOVE to buy more freezer space besides my side by side and I mostly cook for just myself – how silly am I?

  2. V-Dazzle says:

    My best really simple fav would be an appetizer for most, but I can have for supper if I fill most of my plate with chunks of cantalope and nice fresh watercress. I cut some dried mission figs in half and stick some part skim mozzarella between halfs and wrap with a piece of procuitto just big enough and bake for 10 min at about 320F. So yummy!
    I have a grreat recipe for my breakfast bars but it has one ingred that I have to buy online and MANY altogether because I want max health effect of grains and seeds.

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