by Elizabeth Brownfield in In Season, August 30th, 2016
by Miranda Van Gelder in Food Network Chef, May 22nd, 2014
Peaches, berries, corn, zucchini…our favorite flavors of summer are oh-so-fleeting. Find the best ways to carry them into fall and beyond with these techniques for preserving, freezing, pickling and more.
Nothing tastes as good as a peach, raspberry or squash picked at the height of its season. Plus, that’s generally when produce is at its cheapest too. So it’s worth a little prep work to have frozen summer produce to use in cooler months.
Start by washing and thoroughly drying fruit. Berries can be frozen whole, but you’ll want to slice and remove the pit of peaches, nectarines, plums and other stone fruits. Once the fruit is cleaned and prepped, place it on a parchment-lined baking sheet in a single layer so the pieces aren’t touching, and cover loosely with plastic wrap. Freeze until solid (a few hours, or overnight), and then transfer to a freezer bag. (Yes, you could skip this last step and throw all your sliced peaches into one big bag, but then it would freeze together into a big brick instead of individual pieces.) Read more
Brunch and farmers markets: When it comes to weekend events, they’re right up there with sleeping in. FN Dish recently caught up with the chef/owner of The Lambs Club and The National, both in New York City, and asked about his strategies for shopping farmers markets and hosting a weekend brunch.
FN Dish: What are your top tips for navigating a farmers market?
Geoffrey Zakarian: First things first: Don’t buy anything for the first half-hour. See what you see. Ask for samples of everything. Then sit down for a minute and have a coffee and write down what you’re going to buy. Don’t be manic — everybody buys way too much. They get excited, they buy this and then say: “Why did I do that? This chocolate looks better, but I just bought this chocolate!” Just take a deep breath.
FN Dish: You’re hosting a brunch at your house. What do you make?
GZ: I make a roast with a bunch of vegetable side dishes that are all cooked together in one pan. Then I make a garden salad and maybe some cheese and salumi — done.
FN Dish: What’s your go-to brunch drink?
GZ: At brunch, I like rosé champagne. Bloody Marys are great, but if you start on Bloody Marys and then you want to have wine or champagne later, you’re just going to get trashed. So it’s best to start with rosé champagne; you can do champagne for the rest of the evening.