Enjoy summer food (at summer prices) all year long - KATV - Breaking News, Weather and Razorback Sports

Enjoy summer food (at summer prices) all year long

You don't have to pay off-season prices for summer-season food. (©istockphoto.com/Heinz Linke) You don't have to pay off-season prices for summer-season food. (©istockphoto.com/Heinz Linke)
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  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
  • Melinda's chocolate peanut butter "dump" cake

    Melinda's chocolate peanut butter "dump" cake

    Tuesday, July 22 2014 9:20 AM EDT2014-07-22 13:20:16 GMT
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
  • Grilled Jalapeno & Tequila Chimichurri, 7/21/14

    Grilled Jalapeno & Tequila Chimichurri, 7/21/14

    Monday, July 21 2014 10:32 AM EDT2014-07-21 14:32:35 GMT
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>


By Gail Belsky

If you rush out to the farmers' market or grocery store right now, you may still be able to buy summer squash for $1.25 a pound. Wait another month or two and you'll be shelling out nearly twice that amount … until next summer rolls around.
 
Depending on the crop, the growing conditions that year and the cost of transportation, the price of produce can jump by as much as $2 per pound off-season. So how can you can you continue to enjoy your favorite summer foods at their low summer prices?

Freeze Before Cooking

Many summer fruits and vegetables can be frozen raw for use later and still maintain their nutritional value. Along with berries and peaches, peppers, squash and even tomatoes can go into the deep freeze and stay there for up to eight months -- a lot longer than many cooked dishes you make and freeze. The National Center for Home Food Preservation and the West Virginia University Extension Service offer these tips for freezing specific veggies:

Peppers
Wash, remove stems, cut in half and remove seeds. (You can also cut into smaller slices.) Place on a baking sheet and freeze, then transfer to a freezer bag, removing as much air as possible.

Tomatoes
Wash and dip them in boiling water for 30 seconds to loosen the skin. Core and peel. (You can freeze them whole or in pieces.) Pack into containers, leaving an inch of headspace, and freeze. They'll be mushy when thawed, so use only for cooking.

Squash
Cut out any blemishes. Wash and cut into half-inch slices. Put 6 cups of squash into 1 gallon of boiling water, and leave for 3 minutes after water returns to boil. Drain and immediately place in bowl of ice water, with cold water running over it. Pack into freezer containers, leaving a half-inch of headspace.

Go Slow

Another way to preserve the taste of summer tomatoes is to slow-roast them. Here's how: Preheat the oven to 200 degrees. Cut tomatoes (any variety) in half, and place cut-side-up on a baking sheet. Sprinkle with 4 cloves of chopped garlic and fresh thyme, season with sea salt and ground pepper, and drizzle liberally with olive oil. Bake for 10 to 12 hours (less than half that time for smaller tomatoes). They'll collapse, but they won't dry out. Pack into freezer bags or containers, and cover with oil from the pan.

Relish the Taste

When it comes to canning summer foods, don't stop with jam. There are many sweet and savory ways to preserve the flavors you love. Search for the recipes online, and give these creative concoctions a shot: 

  • Peach barbecue sauce
  • Blueberry syrup
  • Bruschetta
  • Roasted red pepper spread
  • Dill pickles
  • Corn-and-tomato salsa
 
 

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