SUMMER VEGETABLES

Summer Vegetables

It’s that time of year, when all the hard work of the spring-time planting season is paying off.  Delicious beans, peas and herbs, soon to be joined on the table by squash, tomatoes and corn.  If you’re like me, the abundance is plentiful, but a little too plentiful at times.  “What are we going to do with all those extra vegetables?”  is the common question around my home.  Well, besides sounding like your mother and telling you to “eat all your vegetables”; there are many avenues to take.  All the extra tomatoes make a wonderful salsa, and remember that salsa isn’t restricted to tomatoes, onions and cilantro.  Many combinations of vegetables can be joined together to make a salsa; the only obstacle in your way is the limits of your imagination. 

Not too many people think about hot soup in the middle of a 100 degree day.  But, what about those cool fall days or the cold dredges of winter?  Do you ever crave summer vegetables then?  Well, why not eat summer vegetables in the middle of December by making a big batch of minestrone soup now, freeze it in small portions, then pull it out as needed.  When freezing vegetable soup, or anything for that matter, the faster you can get it to freeze the better.  Nobody that I know has blast chillers in their home, but you can get a similar effect by using small Tupperware containers and freezing it quickly, that way the integrity of the soup holds up and you lessen the burden on those yummy vegetables.  Certainly canning is an option as well, but I have a slight preference for freezing as it holds the soup in suspended animation, meaning it’s cold and dark – the perfect environment to hold all those vitamins in place.

Vegetables themselves can be frozen as well; certainly not the ideal format for them, but a viable means to extend their life.  The trick though is to cook them first, then freeze them.  Let’s take zucchini.  Slice it up how you desire, sauté it in a hot pan with some oil, season with salt and pepper and finish with fresh herbs as desired, such as thyme and rosemary.  Cook it less than you would want it cooked (remember that you will be eventually reheating this, so essentially cooking it again), chill it and freeze it in Ziploc freezer bags.  It’s that easy.  Once you are ready to use it, pull it from the freezer and reheat as desired.

Now, this isn’t to say that I prefer to freeze vegetables or just throw them in a soup, but when you’ve eaten your 5-9 servings a day already and you still have leftovers, then let’s use them in this way.

Don’t forget about your neighbors!  Not everyone has a garden, so share and be generous.  Large batches of soup and salsa can be canned and distributed around the neighborhood.  But, most of all, eat all your vegetables!

Grilling Tips from our Chef at La Jolla Groves

Happy 4^th of July!

July 4^th is here, which to me says one thing – it’s grilling time.  Here are a few quick tips to get your grill ready and some ideas to get that meat and those vegetables tasting just right.  Since the majority of us don’t use our grill during the winter months, we will need to take some time to clean it out and get it ready to cook on.  This may mean dismantling the components (grates, burners, etc.) and cleaning out any leftover debris.  Many modern grills are equipped with infrared burners, so pay extra special attention and care when handling these components.  The black chunks and debris left on the grates after cooking is carbon build-up.  If not cleaned properly, this will greatly affect the taste, quality and texture of whatever you are grilling.  A properly seasoned grill doesn’t mean let the grease build up!  Clean, well treated grates will provide years of grilling pleasure and a nice clean flavor every time.  Check with your owner’s manual as to which style of grates you have and how they should be cleaned.  Typically, the easiest way is to turn the grill on high, close the lid and come back in 15 minutes with a nice grill brush and brush away all the build-up.  Let the heat do the work!

Now, we move on to seasoning your meat and using proper cooking techniques.  There are a number of BBQ seasoning blends on the market today.  Try to match one that fits your pallet and will compliment the meat and the company you are feeding.  For example, stay away from the bottle that has flames on it if feeding a large number of children!  A good option is to make your own, and this way you have complete control over what and how much of each item goes into the rub.  Typical ingredients include salt, black pepper, sugar, paprika, onion powder, garlic powder, chili powder, curries, jerk blends, Old Bay, and many more.  Have fun and experiment.  The great thing about these is that they are fairly versatile from red meats, to chicken, to pork, to vegetables.  Just keep in mind to always make sure the staples are in there – salt and black pepper.  The salt will not only boost the flavor, but it will help all the spices penetrate the outer layer of the meat.  The black pepper will add some spice, but even more importantly, it will help to elongate those flavors once they reach your mouth.  You can rub the meat immediately prior to cooking, but with enough planning, try rubbing the meat the day prior to enhance the flavor.  You can add a little water to help the rub stay in place better, or even do a full liquid immersion.  Water is better for spices while oil is better for fresh herbs.  There are only a few more rules – have fun, take some chances (maybe just on your family and not for the neighborhood BBQ competition!) and try different combinations.  You may just stumble upon a family rub that will last many generations! 

Enjoy!!