Not sure where 2008 has gone so far, but several months ago we went from roots to fruits. As I write, my niece and I are sharing a mixed medley of blueberries, raspberries and boysenberries. The fruits of summer versus the roots of winter even share the same physical nuances. Carrots are hearty, crisp, non-bruising, and last for a week or two in the fridge.
Peaches and raspberries explode with the flavor of the summer sun and thunder storms; easily crushed, brightly colored but delicate like light searing through a thick of maple leaves. The coolness of early morning in July, captured at noon in a strawberry and a bowl of frozen grapes.
The COOLEST things I learned about fruits this summer:
That I can buy the whole flat of strawberries and not make myself silly about eating them all before they spoil.
That I can freeze grapes and use them as a juice replacement in smoothies.
Keep fresh summer fruits available all winter by freezing them raw. Unlike most vegetables you have to cook or blanch them before freezing. I put my washed and stemmed berries and peaches in yogurt containers and save them for winter smoothies. (I slice the peaches. On-line recipes say to blanch and skin them, but I don’t understand why that’s necessary. It might be an aesthetic thing? I have not found it to matter).
What I like best is that not only do I save piles of cash by freezing my own; I know where they came from, who grew them, and I know for sure they were grown organically and sustainably. Oh, and a lower carbon foot print when you factor the reduced transportation and packaging. If space is an issue in your freezer use zipper-freezer bags and lie them flat on top of each other.
