You've been enjoying the beautiful fruits and vegetables on display at the farmers' markets or, even better, you've been playing the budding horticulturist yourself? You're left with an array of foods and to avoid losing your harvest, we have some ideas for you.
To maximize your Yield and enjoy your crops all year long, here are a few tips to prolong Mother Nature's blessings!
CANDIED TOMATOES FULL OF FLAVOUR AND SUNSHINE
First, candied tomatoes. You only have to make them once to be convinced that they are a must try! Simple and delicious, these tomatoes can be stored in freezer bags to enjoy the sun all year long. You'll need seeded tomatoes, balanced extra virgin olive oil or unrefined canola oil, salt and pepper, and herbs. Cook in the oven at 375 F for 60 to 90 minutes. These tomatoes are perfect for sandwiches, salads, pasta, pizzas, as a side dish to a main course, as an appetizer. They go literally everywhere!
See the recipe here.
MINUTE PICKLED VEGETABLES
Next up are the minute marinades. Who said pickling vegetables was a complicated task? You can make them all season long. Ideal to liven up your appetizers and warm-season meals, they extend the life of overly abundant vegetables. To do so, simply mix one cup of cider vinegar and one cup of water and bring to a boil with 2 teaspoons of salt and 1 teaspoon of sugar. Add pepper and the aromatics of your choice such as:
- Turmeric
- Coriander seed
- Fennel
- Laurel leaf
- Rosemary
Prepare your vegetables in bite-size pieces and wash them. Place the vegetables in jars, leaving 2-3 centimetres for the liquid. Add the boiling liquid to cover the vegetables completely. Close the jars and wait at least a day before enjoying. Your jars can be stored for a few weeks in the fridge.
See the recipe here.
VEGGIE TOP PESTO, A GREAT CLASSIC OF THE ZERO WASTE KITCHEN
Let's continue with pesto. Why stick to basil to make pesto? Try spinach, cilantro, carrot tops, radish tops, beet tops for a great pesto! Add walnuts, garlic to taste, salt and pepper, and pulse in a food processor, adding green extra virgin olive oil in a stream. Keep in cubes in the freezer. Pesto is good on pasta, but it can also be used as a sauce to complement fish, soup or even to replace tomato sauce on pizza.
FRESH HERBS TO ADD COLOR TO DISHES
Finally, fresh herbs in oil. Your bins are full of herbs, and you lack inspiration? One way to preserve them is to wash them, chop them up and put them in silicone ice cube trays. Fill them up to 2/3 full and add extra virgin olive oil or another oil of your choice to cover the herbs completely. Freeze the cubes, then put them in freezer bags once they are solid. You will enjoy your summer work for several more months.
See the recipe here.
And there you have it! In addition to extending and enhancing your crops with taste, these tips are economical, anti-waste and you will feel the pride of home-made!
Take a look at Maison Orphée's product recommendations to have on hand to enjoy your bountiful harvest: