NEW HAVEN, Conn. (WTNH) – Whether you are having family over for a picnic or eating indoors today, we’ve got some foods you won’t want to miss to make this weekend. Barb Scala tells us what’s in season, and what to make with these seasonal foods.
It’s the end of summer, what’s still in season?
Being a Master Gardener, I’ve had a bumper harvest of zucchini and tomatoes this year which you can find at farmer’s markets and stands….. so use them up now for your Labor Day Picnic. There’s also peaches, cukes, berries, kale’s and chard’s, green and yellow beans, beets, radishes. And coming up are broccoli, brussel sprouts, pumpkins, etc.
How can we get away from serving the same old picnic foods? Be creative by using fresh foods in a variety of ways like we did here. Tomatoes are not just for salad as you can see and that goes for all garden fresh fruits and vegetables. Think about letting the fresh ingredients steal the show in a variety of dishes from appetizers to desserts. Look up new recipes and you’ll be surprised how many ways you can use greens, fruits, and herbs in ever part of your meal from appetizers to desserts.
Your rule of thumb for fresh and healthy entertaining? Don’t advertise that you are serving fresh and healthy, the freshness will speak for itself. With a variety of ways to prepare foods and having the freshest ingredients, you’ll have a delicious buffet without loading on extra creams, cheeses or sugar. And you know you’ve done great when everyone asks for seconds and your recipes!