Freeze Now, Eat Later

By Dr. Madelyn Fernstrom

You know I’m a big fan of seasonal eating, and have been enjoying berries of all kinds – at a great price. But berry season is a short one, and come the fall and winter, the local varieties will be long gone, and our markets will carry berries shipped in from thousands of miles away, lacking flavor and sold at crazy high prices. 

Packaged frozen berries are my go-to option in cold weather. Right now, I’m pre-planning and taking advantage of summer’s bounty by freezing berries on my own. If you’re thinking these will be a mushy mess by the time you thaw them out, I’ve got a great tip for freezing these little gems, winding up with frozen berries similar to those “flash-frozen” in commercial bags.

Start with a cookie sheet, and spread your berries in a single layer, without any berries touching. Carefully place in the freezer, and wait several hours, until frozen solid. Transfer them into a freezer-type zip-lock bag, and you’re done.

Grab a handful to top your cereal or add to a mini-muffin batter or fruit salad. For a sweet treat, try eating right from the freezer – nature’s candy! And while the texture, upon thawing, will be slightly softer than fresh, you’ll still get the intense flavor, color, and nutrients - and save a bundle.

Any other summer fruits and vegetables that you save to eat “summer” in winter?

My Five Favorite Summer Foods

By Dr. Madelyn Fernstrom

You know that I’m a big fan of “seasonal” eating – choosing the fruits and vegetables that are locally grown – not flown in partially ripe, from thousands of miles away. For me, summer is loaded with some of my favorite foods. Here are five of my favorites:

A tomato - from the tiny grape tomatoes to the giant beefsteaks – is the most versatile “fruit” in nature (technically, it’s not a vegetable, though we think of it as one!). Perfect in salads or cold soups like gazpacho, it’s also an edible container for your favorite meat or vegetable salad. It’s also loaded with umami – the savor “fifth taste bud” – adding an additional flavor pop to whatever you’re eating! 

Corn on the Cob is one of summer’s greatest edible treats. Steamed or grilled, corn is sweet and full of flavor. Skip the butter or margarine, and enjoy it’s sweetness. Or use a low-calorie butter spray.

I love watermelon! It’s a great anytime food. And since it’s mostly water, it’s the perfect way to hydrate on a hot day! And you’ll find most melons are now seedless, an added plus!

Fresh berries are nature’s candy. Plump and juicy, berries of all kinds – blueberries, blackberries, raspberries, and strawberries are now at their flavor peak . 

Nothing can beat fresh salad greens in the summertime. Cool and crisp, greens are now at their peak of flavor. Darker greens have more nutrients than pale ones, so mix and match. Just make sure to wash those greens thoroughly to remove the dirt and grit! 

And if you can’t get to a farmer’s market or local stand, check out your neighborhood grocery store for a selection of locally grown fruit and veggies from area farms. 

What are some of your own summer favorites? 

Got Popsicles?

By Dr. Madelyn Fernstrom

One of summer’s biggest pleasures is a frozen treat. From the supermarket to roadside stands, you can find dozens of plain and fancy frozen confections. Most of us remember the old homemade version of pouring orange or grape juice into a small paper cups, and inserting a craft stick as a handle for some easy popsicles.

If you’re intrigued by the possibilities of some creative homemade frozen treats, you can pick up a copy of “People’s Pops: 55 recipes for ice pops, shaved ice, and boozy pops from Brooklyn’s coolest pop shop” (Ten Speed Press, $17), a book full of fun ideas for popsicles of all kinds. You have to love the entrepreneurs who’ve made a business out of creating popsicles based on summer’s favorite frozen treats! And with the variety of options, I think you’ll be making ice pops all year round!

You’ll find recipes for frozen pops of all kinds, including “adult” versions combined with small amounts of alcohol. Recipes use ingredients like cucumbers, edible flowers, and jalapenos and combine them with the more traditional fruits like peaches and berries.

If you’re looking to save money and calories this summer, think about popsicles. A refreshing treat for kids of all ages!

Slimmer Summer Eating

By Dr. Madelyn Fernstrom

The unofficial start of summer begins with the Memorial Day weekend. It’s now time to take advantage of all the seasonal fruits and vegetables. With the expansion of the worldwide food supply, produce is always available throughout the year – but these out-of-season foods usually lack flavor and are extremely pricey.

Now is the time to indulge in all the colorful fruits and vegetables we love. From berries and melons, to deep leafy greens and zucchini, to corn on the cob and green beans – you’ll find them all in the next 12 weeks at local supermarkets, farmers markets, and small stands throughout our region. Most are locally grown and reasonably priced, and you’ll get an amazing flavor and nutritional bang for your shopping dollar.

If you’ve been choosing frozen produce to save money, it’s a great time to look for seasonal and locally grown fruits and vegetables. You’ll find the prices very competitive. Whether raw, cooked, or cut in chunks to grill on skewers (alone or with your favorite meat), seasonal vegetables are great for your wallet and your waistline.

Remember that fruit is nature’s candy, and there’s nothing like a cold, crisp wedge of watermelon to tame your sweet tooth! And don’t forget grilled fruit – peaches and nectarines have an enhanced sweetness with a few minutes on the grill or stove.

What ideas to you have for summer fruits and vegetables?