7 Awesome Ways to Eat Seasonal Ingredients This Summer
If you have a garden or frequent the farmers’ markets, you’re sure to relate to the challenge of having to eat up all of your in-season produce. While this is certainly not a chore, it’s important to get creative so you won’t be stuck with the same meal day after day.
Check out these awesome ways to eat seasonal ingredients this summer. Not sure what’s in season? Check out this article.
Grilled.
In the summertime, everything can go on the grill! Even vegetables. Zucchini, corn, bell peppers, and eggplant develop a charred, crunchy skin and a smoky flavor in the juicy, fleshy part.
Tossed with pasta.
Shop your garden for fresh, juicy produce and pair it with your next pasta dish. We love grilled tomatoes and fettuccine, while arugula adds a bitter crunch to this farfalle dish. And your entire garden will make a splash in a crunchy pasta primavera.
Shaken in a cocktail.
And no, we’re not talking as a garnish. Seasonal herbs and fruit are delightful in cocktails, including this rosé lemonade elderflower sangria with strawberries and mint or limoncello prosecco with blueberries and thyme.
In a frozen fruit pop.
Is your kitchen about to burst with fresh, seasonal fruit? Freeze it for a cooling summertime treat! Grab a blender, ice pop molds, and go to town. Our favorite recipes include strawberry lemonade, peaches & cream (with grapefruit!), and blueberry.
Tossed in a salad.
Go beyond your typical garden salad. Toss summer fruits and vegetables together in a watermelon strawberry cucumber salad or try the berry orange citrus salad. And who said salad has to contain lettuce? Nothing goes better with barbecue than a tangy German dill pickle potato salad.
Savored in soup.
Warming in winter, cooling in summer. Soups like gazpacho are simply blended and served cold- no cooking necessary! We love the creamy sweetness of this sweet corn gazpacho, and the crunch of Okroshka, a Russian soup made with cucumber, radishes, mint, dill, potatoes, eggs, and buttermilk.
Sipped in water.
Fruit-infused water isn’t just pretty; it’s the next level of refreshment. Add your favorite fruits and herbs to a glass and sip away for a lightly flavored drink with added nutrients. Water can be stored in the fridge for up to three days, but be sure to remove your fruits and herbs after four hours.
The Rootastes’ summer seasonal infused water blends the delicate flavors of various berries with cucumber, lemon, mint, and Bauman’s Best Botanicals Natural Berries Shrub for the ultimate refreshing summer beverage.
Hungry for more? Check out these tips on the best ways to eat your favorite summer foods.
Meet Rootasters:
Meg is a dreamer, entrepreneur, and homesteader based in the White Mountains of New Hampshire. She loves her cats, feasting, and road trips in her green VW Bug.