MANITOBA CO-OPERATOR — By late August, Prairie gardens are overflowing with produce, and even the most seasoned gardeners can start to feel a little frazzled.
Tomatoes are piling up on the counter, zucchini seem to double in size overnight, beans demand daily picking and fridge drawers are stuffed with corn, cabbage and beets. Months of planting, weeding and watering have paid off, but now we’re staring down the next challenge: using it all before it spoils.
It’s a good problem to have, but it can be a daunting one. The trick is a mix of casual suppers, easy preserving and sharing your harvest. Here are some easy, practical ways to make the most of your garden produce while keeping the kitchen chaos in check.
Use-it-up suppers
Keep late summer suppers simple and focused on what’s in front of you.
• Savoury fritters or pancakes: Shred or finely chop veggies like zucchini, carrots, potatoes, peppers, eggplant or corn, bind with eggs and flour and season with your favourite herbs and spices. Pan fry and enjoy with fresh salsa or sour cream.
• Garden stir-fries: Beans, corn, peppers, cabbage, carrots and even beets (shredded or julienned) can all hit the hot pan with onions and garlic. Add soy sauce or curry paste, a pot of rice or noodles and dinner is ready.
• Stuffed zucchini or peppers: Fill with rice, lentils or leftover grains, add herbs, top with cheese,and bake.
• Garden quiche or frittata: Eggs and veggies make an instant supper that can also be frozen for later.
Big batches for now and later
Some harvest-time meals are perfect for making extra and either freezing or sharing.
• Tomato sauce or ratatouille: Roast or simmer your glut of tomatoes, zucchini, peppers and onions. Add some browned ground meat, beans or lentils for a full meal that’s perfect for now and the freezer.
• Hearty garden soups: Minestrone, cabbage-bean soup, borscht or corn chowder are all easy to double. Cool and freeze in convenient portion sizes. Put in a thermos, these are great for lunches, meals on the tractor or back to school.
• Casseroles with garden vegetables: A pan of lasagna or easy cabbage roll casserole makes more than one meal and is great to tuck in the freezer.
When the cherry tomatoes won’t stop coming in, roast them. | Photo by Getty Stewart
Quick preserve hacks
Traditional canning, dehydrating and freezing (after blanching) are all excellent ways to preserve your bounty, but they can take considerable time. If you’re not keen on spending hours in a hot kitchen, here are some quick preserving hacks and stall tactics:
• Freeze tomatoes whole: Rinse, dry, pop onto a tray, freeze, then bag ripe tomatoes. The skins will slip off easily when thawed and they’ll be ready for sauces, soups, stews or any other dish where you would use canned tomatoes.
• Make quick pickles: Slice cucumbers, beans, carrots or beets; stuff in a jar, cover with a hot vinegar brine and refrigerate. Done in minutes.
• Ferment vegetables: Shred cabbage for sauerkraut or pack whole beans, carrots or cucumbers into jars with salt brine and seasonings. Let the friendly bacteria do the work — no vinegar or heat needed.
• Freeze fruit for later preserving: Wash, dry, and freeze berries, peaches or plums on trays, then bag. This means you have them on hand to turn into jam or pie filling when life slows down.
• Air dry herb bundles: Hang small bunches upside down in a warm, airy spot. When leaves are crisp, put whole in an airtight jar and store in the dark. Crumble just before using to get the best aroma.
• Roast now, use later: While making supper, roast trays of tomatoes, peppers or squash. Cool and freeze in meal-sized portions. They’ll be great starters for mid-winter meals.
• Don’t pick ‘em til you need ‘em: Root crops like carrots, beets, and parsnips are happy in the ground until a hard frost and will actually taste sweeter.
• Pick tomatoes early: If pests or frost are a threat, harvest just-blushing tomatoes and ripen indoors in a paper bag or shallow box.
Share the bounty
Sometimes the best way to ease the sense of overwhelm is to simply share with others. Share your produce with friends, family, neighbours, a community food bank or non-profit organization that could make good use of fresh food. It’s a feel-good way to relieve the stress of managing an abundant garden. Just be cautious about dropping off too many zucchinis on your neighbour’s doorstep!
Recipes
Zucchini corn fritters. | Photo by Getty Stewart
Zucchini corn fritters
Makes: Eight fritters
Ingredients
• 2 cups shredded zucchini
• 1/2 tsp salt
• 1 cup corn kernels
• 1 jalapeno pepper, minced
• 1/4 cup diced red onion
• 1-2 cloves garlic
• 1/4 cup chopped parsley or cilantro
• 2 tbsp fresh chopped dill
• 1/3 cup flour
• 1 tsp baking powder
• 1/3 cup breadcrumbs
• 1/4 tsp black pepper
• 1 tsp cumin
• 1 egg
• 3 tbsp canola oil for frying
Directions
Place grated zucchini in colander over bowl and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then squeeze zucchini to remove as much liquid as possible.
In a large mixing bowl, combine drainedzucchini, corn, jalapeno, onion, garlic, parsley and dill. Mix well.
Add in flour, baking powder, breadcrumbs, black pepper and cumin. Mix well, then stir in egg.
Heat large skillet over medium-high heat. Add canola oil.
Using a tablespoon, scoop a small amount of batter and carefully place in hot oil, flattening slightly with back of spoon. Repeat, leaving space between each fritter.
Fry for two to three minutes per side, or until golden brown and crispy. Remove from skillet and place on plate lined with paper towels to absorb excess oil.
Serve immediately with tzatziki or barbecue mayo.
Source: GettyStewart.com
Easy ratatouille with pinto beans
This easy ratatouille is fantastic on its own, but it’s even better when served with crusty bread to soak up the delicious sauce.
Makes: Six servings
Ingredients
• 1 onion, diced
• 4 cloves garlic, minced
• 2 zucchini, diced
• 2 red or yellow bell peppers, diced
• 1 can diced tomatoes
• 2 tbsp tomato paste
• 1 can pinto beans, drained and rinsed
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/2 tsp dried tarragon (optional)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 2 tbsp extra virgin olive oil
• Fresh basil leaves for garnish
• Crusty bread for serving (optional)
Directions
Preheat your oven to 350°F. In a large oven-safe frying pan over medium heat, heat the olive oil.
Add onion and garlic to the pan. Sauté for about two to three minutes until fragrant and slightly translucent.
Stir in the diced zucchini and bell peppers. Continue cooking for another five minutes, or until the vegetables begin to soften.
Add diced tomatoes and tomato paste to the pan. Stir well to combine all ingredients.
Gently fold in pinto beans, dried parsley, dried basil, dried tarragon, red pepper flakes, salt and pepper. Mix everything together thoroughly.
Simmer for 10 minutes to allow the flavours to marry and thicken up the sauce.
Transfer pan to preheated oven and bake for 15 minutes. This allows the flavours to meld together even more and the veggies to become tender, yet maintain their texture.
Once out of the oven, garnish your ratatouille with fresh basil leaves and a sprinkle of feta or goat cheese (optional).
Source: Christopher Rivest, food and lifestyle expert at mayeightyfive.com
About the author
Related Coverage
CFIA raw poultry policy to tighten food safety
Plant-based cheese, but more like cheese
Cool cooking: Eat well this summer without heating up the house
Manitoba food processors welcome funding
What I learned about Manitoba eggs
Cooking fish of Manitoba: Keep your catch fresh and tasty for the table
