Cooking with Fresh Produce

When harvesting produce from your garden use your senses! How does it smell – fragrant? How does it feel – firm and heavy? How does it look –bright and ripe? The produce will let you know when its ready to be picked. Your lucky taste buds get the rewards of the true meaning of vine ripe. Here are my favorite tips for storing, prepping and cooking up fresh produce.

How to Store Produce

• Do not store fruits and vegetables together as fresh fruits can ripen and spoil nearby veggies.
• Store fresh vegetables in crisper drawer of refrigerator. If produce is washed and cleaned before storage make sure produce is completely dry especially with leafy greens.
• Fresh herbs, berries and mushrooms should not be washed until ready to use.

How to Prepare Produce

• Prep leafy greens such as kale and chard by discarding thick stems and finely chopping the leaf.
• Use a salad spinner to remove excess water from salads and leafy greens, and then store greens in a plastic bag with a paper towel. The paper towel will absorb excess moisture allowing the greens to last longer.
• Blanch and shock vegetables such as green beans to maintain color and freshness. Bring a pot of salted water to a boil, add vegetables for 1 minute then drain and add to a bowl of water with ice to stop from further cooking. Drain and pat vegetables dry with a paper towel. Store blanched veggies in a plastic bag with a paper towel. Blanched veggies are ready to use for sautéing or eating fresh.
• Keep a bowl of fresh veggies such as cherry tomatoes on the kitchen counter, grab a handful throughout the day for healthy snacking.

How to Cook Produce

• Fresh produce can be sautéed, baked, roasted, pureed or eaten raw!
• Before cooking with fresh produce review the recipe. Be aware of how much time the recipe will take and all the ingredients or equipment required.
• Cooked produce can be stored in the refrigerator for up to 5 days.
• Bulk preparation of fresh produce can save you time in the future. Prepare your favorite vegetables and store them in freezer safe containers for up to 3 months.
• Pesto is an easy way to incorporate fresh herbs. Basic pesto recipe includes olive oil, basil, pine nuts, fresh lemon juice and Parmesan but any herbs and even leafy greens can be incorporated.
• Share your produce! Seasonal veggies can produce an abundance so share with neighbors! You can only eat so much of the same veggie and this is a great way to exchange recipes and ideas.
• Keep it simple. Cooking with fresh produce doesn’t need to be complicated. 5 ingredients or less can create a delicious dish. Use these world  flavor profiles to add variety to any veggie.

Asian: sesame oil, ginger, chili paste, rice wine vinegar

Mediterranean: olive oil, garlic, capers, lemon juice

Southwestern: vegetable oil, chili powder, cilantro, lime juice

American: vegetable oil, diced onion, parsley, salt & pepper

Let’s Get Cook’n !

Summer Succotash

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 4 servings

Ingredients

1 medium zucchini

1 tablespoon olive oil

½ cup finely diced onion

2 cloves garlic, minced

1 ½ cups fresh corn

1 cup cherry tomatoes, sliced in half lengthwise

¼ cup toasted sunflower seeds

¼ cup chopped cilantro

Preparation

1. Remove ends of zucchini. Cut in half lengthwise. Then slice into ¼ inch half moons. Set aside.
2. Heat olive oil in a non-stick skillet over medium high heat. Add onion and garlic. Cook for 1 minute then add zucchini and corn. Cook for 4-5 minutes or until zucchini is slightly tender.
3. Remove from heat and stir in cherry tomatoes, toasted sunflower seeds and fresh herbs. Serve immediately.