Eat The Last of Summer!

By Jessica Reinhart

Fruit and vegetable gardens across the country are in full bloom right about now. If you have a bumper crop on your hands, you’re probably looking for some creative dishes in which to use your harvest. We’ve put together several savory recipe ideas that will allow you to relish in your bounty now and in the months to come.

Blueberries. Jam packed with antioxidants, blueberries are a succulent summer treat. Enjoy a real farmer’s breakfast with blueberry whole wheat pancakes with blueberry syrup. Although the pancakes will likely be gone in minutes, the syrup will stay fresh for up to three months.

Cucumbers. The perfect accompaniment for burgers and deli sandwiches, pickles are relatively easy to make and a great use for extra garden cucumbers.

Herbs. If you purchased herb plants this summer, they’re probably now bursting at the seams. Chances are you have more than enough to use at the moment, so preserve their fresh flavor for use during the long winter. There are many ways to preserve herbs, including drying, freezing, making pastes, herbed oils and herbed vinegars.

Tomatoes. Nothing says summer quite like the taste of vine ripened tomatoes. Why not preserve that tasty goodness and use it for fuss-free dinners in the coming months? Make a delectable fresh tomato sauce to enjoy now – and later! When frozen in an airtight container, sauce will remain fresh for up to three months.

Zucchini. A great use for a surplus of zucchini is moist and flavorful zucchini bread. Believe it or not, zucchini bread doesn’t actually taste like its namesake and is a great way to sneak veggies into your unsuspecting little one’s diet. When sealed in an airtight plastic bag and frozen this bread will keep for up to 4 months. When you’re ready to enjoy it, simply remove from the freezer and allow to defrost at room temperature for several hours.

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