Summer may be drawing to a close, but my tomato and herb pots haven’t gotten the message. I love this time of year; locally-grown fruits and vegetables continue at farmer’s market stalls and I rush to use these items before they spoil on my kitchen counter. Which brings me to today’s topic:
Fresh peaches for gluten-free pies, cobblers, and crisps
How can I make the best use of this bounty and preserve it for later use?
COOKING AND BAKING WITH FRESH FRUITS, VEGETABLES, AND HERBS
Of course, before I get to the preserving stage I please my family and dinner guests with fruit cobblers, crisps, and pies made with stone fruits such as peaches, apricots, or plums. I am fascinated by figs and discovered that grilling heightens their sweetness. Served with a bold cheese and drizzled with honey, figs make a light, but nutritious dessert. Fruit that is past its prime but still edible is perfect for no-cook jams or nutritious smoothies.
Fresh tomtoes are perfect for gluten-free Gazpacho.
My tomatoes threaten to take over my kitchen, so I make tomato-based dishes such as last week’s Panzanella, tomato-based Mexican salsa, gazpacho, and of course tomato sauce for pasta plus using sliced tomatoes in sandwiches and mixed green salads.
My prolific herb pots provide parsley, basil, oregano, chives, sage, oregano, marjoram, and rosemary for Chimichurri (an Argentian condiment of several herbs, olive oil, and vinegar). I use them in any dish I can; fresh herbs are one of nature’s best gifts. I make herb oil by whirling a single fresh herb (my favorite is chives) with olive oil in a blender then drizzling it over meats or vegetables.
DRYING
When I’m done frantically trying to eat all this fresh produce before it spoils, I turn to preserving. I’m not a canner; I prefer drying or freezing. Vegetables, especially tomatoes, are easily dried in the oven (or a dehydrator specially designed for this purpose). I grow the plum, grape, and cherry varieties because they are so versatile and dry quickly. Sliced in half, tossed with olive oil and salt, I bake them on parchment-lined baking sheets in the oven at 200°F until completely shriveled and dry. Then I freeze them in plastic bags. Throughout the winter they can be tossed into soups and casseroles where their concentrated flavor lends a taste of summer.
Fresh basil for gluten-free cooking.
Smaller fruits such as blueberries and cherries dry quickly while stone fruits and pears take longer (don’t forget to toss them in lemon juice to deter darkening). Vegetables such as carrots and zucchini can be dried into chips for snacking. Again, freeze in plastic bags.
One of the reasons I have my own herb pots is that I love to step onto the patio right outside my kitchen door and snip fresh herbs all summer long, saving a ton of money. I hate to throw away unused herbs. Their shelf-life is fleeting and it’s a shame to let them wither so I dry them in the microwave (spread out on a single layer on a paper towel). Depending on the moisture in the herb, they dry in about 2 to 3 minutes (use 1-minute increments). They are ready when dry and brittle, then store them in spice jars for use throughout the winter.
FREEZING
Marinara sauces are an excellent way to use tomatoes and they freeze exceptionally well in either Mason jars or resealable freezer bags. I make the sauce, transfer it to clean containers and refrigerate it for a day to meld the flavors. Frozen, the sauces last for up to 6 months and bring a taste of summer all winter long
Fruits freeze very well, but freeze blueberries or cherries in a single layer on the baking sheet before transferring to a resealable freezer bag. The fruits freeze faster, reducing the disintegration they undergo when thawed.
Herbs?especially the soft herbs of basil, chives, cilantro, dill, mint, and parsley?freeze well in small freezer bags for up to six months. They will look a little bruised when thawed, but their marvelous flavor is still intact.
Promise yourself that you will take the time in late summer to preserve fruits, vegetables, and herbs. It brings a taste of summer to your food that makes you smile?even in the dead of winter.
