When food is “in season” it’s fresh, in abundant supply, cheap and it tastes the best it’s going to taste all year, so gobble it up! We also offer freezing, canning and dehydrating options for long-term storage. Dehydrating is useful since most commercially available dried fruits contain sulfites.
TIP! There is a great site at PickYourOwn.org that has photo-guided recipes, canning, freezing, drying and picking tips. If you grow anything in bulk, or love to cook in bulk, visit this site! You can also visit www.canningusa.com for great canning information!
Here you will find recipes for popular seasonal foods:
Corn can be parboiled and frozen for later use. I use frozen corn all year long, on or off the cob. Corn can be added to soups, chowders and stews, enchiladas or other vegetable dishes. For salad dishes, fresh is best.
Measurements – About 2 medium to large peaches = 1 cup sliced peaches. About 4 medium peaches = 1 cup pureed peach
Tomatoes are very versatile and can be cooked and canned to last many months. I can vast quantities of marinara sauce, tomato sauce and whole tomatoes for use throughout the year. To serve fresh, they are great for breakfast, lunch or dinner.
Stuff it, fry it, sauté it, bake it, grill it or freeze it; zucchini goes everywhere! Bake it into cakes, breads and muffins, tuck it into soups and sauces, fry it up or let it stand alone, zucchini is one of my, and my kid’s, favorites!
TIP! When I have a large batch of zucchini, I prebag the cut squash, onion and garlic into dinner-sized portions and freeze in Ziploc bags. Later, defrost and add the remaining ingredients for a quick side dish, soup vegetable packet or pasta topper.