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)
  • RecipesMore>>

  • Tuscan Grilled Chicken Pasta, 8/22/14

    Tuscan Grilled Chicken Pasta, 8/22/14

    Friday, August 22 2014 12:20 PM EDT2014-08-22 16:20:29 GMT
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
  • Gluten Free Tilapia, 8/14/14

    Gluten Free Tilapia, 8/14/14

    Friday, August 15 2014 1:46 PM EDT2014-08-15 17:46:19 GMT
    Peter Brave, Brave New RestaurantMore >>
    Peter Brave, Brave New Restaurant
    More >>
  • Homemade Hot Flash Wipes, 8/22/14

    Homemade Hot Flash Wipes, 8/22/14

    Friday, August 22 2014 8:30 AM EDT2014-08-22 12:30:23 GMT
    Dee Dee HelbigAva Bella Day SpaWhat you'll need:A roll of Viva paper towelsA container to put the wipes in- with a lid2 cups of warm waterEssential oils- peppermint, clary sage, bergamot, fennel, ( choice one or all)What you'll do:Fold the paper towels to fit into your container.Take the water and mix with 10-15 drops of the essential oilPour over the paper towels. SealThat's it! Take them with you and whenever you have a hot flash- take one of your wipes and rub your neck and arms. Also your...More >>
    Dee Dee HelbigAva Bella Day SpaWhat you'll need:A roll of Viva paper towelsA container to put the wipes in- with a lid2 cups of warm waterEssential oils- peppermint, clary sage, bergamot, fennel, ( choice one or all)What you'll do:Fold the paper towels to fit into your container.Take the water and mix with 10-15 drops of the essential oilPour over the paper towels. SealThat's it! Take them with you and whenever you have a hot flash- take one of your wipes and rub your neck and arms. Also your...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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