Western News: February 23, 2023

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8 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 Sunday 19th March 2023 Walk, jog or run? 6km or 12km? You choose, do it your way! Enter now at www.city2surf.co.nz Proud Sponsors
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Western News: February 23, 2023

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