How to Use All That End-of-Summer Produce
At this point in the season you might feel like you’re drowning in fruits and veggies. Don’t let all that summer produce go to waste. Here are some delicious and healthy ways to hold on to the goodness a bit longer.
Bake an abundance of produce into muffins, cakes, pies cobblers, crisps and even cookies. User-friendly options include seasonal berries, chopped stone fruit and shredded summer squash and carrots. Herbs, onions, spinach kale and other savory items can be incorporated into breads, biscuits and pizza crusts as well.
Recipe to Try: Blueberry Whole-Wheat Muffins
Salads and Slaws
Get some extra mileage out of cabbage, kale, beet greens, kohlrabi and broccoli (stems and all). Shred or spiralize them, then give them a quick toss in a flavorful dressing. You can pack a whole bunch of nutrition into a side salad like this.
Recipe to Try: Cabbage-Kohlrabi Slaw
Give chopped veggies a soak in a tangy brine to increase the shelf life and punch up the flavor. There are lots of pickling prospects beyond cucumbers — try carrots, chile peppers, green beans and cherry tomatoes.
Recipe to Try: Easy Pickled Jalapenos
Berries and stone fruit make obviously delicious choices, but also consider turning peppers and tomatoes into jammy goodness.
Recipe to Try: Tomato Jam
Blend or juice melons, apples and other fruit into fresh juices. Freeze the juice and then mash, or give it a frosty spin in an ice cream maker for the healthiest slushie you’ve ever tasted.
Recipe to Try: Watermelon Slushies
Blend roasted and poached fruits and veggies into smooth purees; refrigerate or freeze them to use in baked goods, soups, smoothies and cocktails.
Recipe to Try: Roasted Banana and Blueberry Puree
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.