Southern View: February 23, 2023

10
Thursday February 23 2023
Making the most of the garden’s bounty
Summer produce is
in abundance at this
time of year, but there’s
no need to let it go
to waste, writes the
team at Love Food
Hate Waste
COURGETTES, tomatoes, corn,
and stone fruits are a few of our
favourite summer produce and at
this time of the year they can be
found readily available in stores,
or your gardens may be full of
ready-to-harvest produce.
Make the most of these
seasonal fruits and vegetables
and turn them into delicious
meals, tasty desserts or freeze or
preserve them so you can enjoy
them at any time of year. Here
are some ideas:
- Courgettes: Use as pizza
topping; add into pasta or use
as lasagne sheets; add to salads,
risotto, and soups; make fritters,
cake, ice cream, stuffed courgette,
vegie bake, ratatouille, kebabs;
grill on the bbq, or pickle.
- Tomatoes: Make a salsa,
stuffed tomatoes, pasta sauces,
tomato sauce, or freeze to turn
into a soup or to add to stews at
another time.
- Corn: Make fritters, corn
ribs, succotash, soup or chowder,
salad, cheesy corn, creamed
corn, corn bread, add to stews
and quiches, grill them to make
elotes (grilled Mexican corn),
or for a sweet dish make corn
pudding.
- Stone fruits: Turn into sweet
or savoury sauces like peach
sauce or cherry compote, make
jam, preserve them, or enjoy in
desserts such as pies, tarts, or a
quick danish (see the recipe on
this page).
Late summer also means back
to school and back to wondering
how to make the most of the uneaten
or half-eaten sandwiches,
wraps, fruits, veges, or crackers
brought home in lunch boxes.
In many cases these foods can
be saved so here are some of our
ideas on what you can do:
- Carrot sticks and corn
cobs: If you are making a stir fry,
stew, frittata, bolognese, or other
mince dish for dinner add the
veges in or save in a container or
freezer bag and add to the meals
another time.
- Fruit: This can be frozen
even if it is half eaten or has a
few bites. Cut around the bitten
area and cut into smaller pieces
if needed and place in a freezer
bag. Turn into smoothies, cakes,
sorbets, or fruit filling for pies
and crumbles.
- Leftover sandwiches: Can
be toasted in the sandwich press
and eaten for dinner or as weekend
lunch with soup. (However,
if the original sandwich contained
ham or chicken it is best
not to keep them as the heat may
have compromised their safety.)
- Crackers: Save them and
SEASONAL PRODUCE:
Make a salsa with ripe
tomatoes or a quick danish
with plentiful peaches.
PHOTOS: ODT, GETTY
place in a sealed container and
once you have enough you can
crush them and use them as you
would use breadcrumbs. Stale
crackers can also be revived by
heating in the oven and they will
be crisp again, ready to eat as
they are.
Quick peach danish
Ingredients
6 medium-sized peaches, thinly
sliced
¼ cup brown sugar
2 Tbsp plain flour
½ tsp cinnamon
pinch of salt
2 sheets puff pastry, thawed
Optional
¼ tsp nutmeg
¼ cup sliced almonds
1 egg, beaten
Directions
Heat the oven to 200degC
(180degC fan bake), line a tray
with baking paper or a baking
mat.
Mix sliced peaches, brown
sugar, flour, cinnamon, nutmeg,
and salt together in a bowl.
Cut pastry sheet into nine
squares, place on tray, brush
with egg (if using).
Arrange peach slices on the
pastry, about four slices per
pastry. Sprinkle sliced almonds
on top.
Bake for 15 minutes, reduce to
180degC (160degC fan bake) and
bake for a further 10 minutes.
You may want to rotate the tray
if it is browning unevenly.
Once cooked, cool on the tray
for five minutes then transfer to
a wire rack.
Tip: Try this with apples,
nectarines, apricots, pears, or
even pineapples.
• Food Waste Action
Week is coming up on
March 6-12, celebrating
leftovers. For more ideas,
tips, and recipes you can
also visit lovefoodhatewaste.co.nz
– ODT
Do you suffer from
dizziness, vertigo or BPPV?
These issues can be treated with vestibular
physiotherapy.
Vestibular rehabilitation therapy is a specialised
form of therapy, in which physiotherapists
work to improve symptoms of dizziness and the
balance problems that can occur with vestibular
dysfunction. Balance problems and dizziness can
all be treated very effectively.
Our team of experienced physiotherapists
have all completed internationally recognised
competency courses in Vestibular Rehabilitation.
Contact our
Dizziness Clinic:
Nicole Vercoe,
Clinical Lead, Physiotherapy
Nicole.vercoe@lfbit.co.nz
or on 03 335 0541
Dizziness
Clinic