A good friend of mine started selling “value boxes” of fruits and veggies since her husband works in produce– I am jokingly referring to her as our office’s Carmen Miranda. Every Friday she brings boxes full of strawberries, blueberries, oranges, lettuce, cucumbers– you name it, she will bring it! I purchased my first value pack last week with over 30 items for under $20. One week later, however, I still have quite a few fruits left. A girl can only eat so many berries!
For those moments when your fruits and veggies get to a point where they look kinda icky to eat, here are a few delicious recipes. From relish and jam to sauce and bread, fruits and vegetables still have a purpose once they get soft and mushy! Eeek!
Tell us what you do once your fruits and veggies get kinda gross looking. Do you just throw them away?
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
- Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
- Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
- Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
- Spread slices with honey or serve with ice cream
Read more at: http://www.foodnetwork.com/recipes/banana-bread-recipe/index.html?oc=linkback
For More Info: http://earth911.com/news/2011/11/17/5-tasty-recipes-for-overripe-produce/5/
- 3 large cucumbers, peeled and chopped
- 3 large onions, chopped
- 1½ cups white vinegar 1½ cups sugar 1 teaspoon salt
- Place your chopped cucumbers and onions into a glass mason jar.
- In a medium-sized bowl, combine vinegar, sugar and salt.
- Pour the liquid over your cucumbers and onions, and let sit in the refrigerator for at least three days before serving. This tasty pickled classic can keep in your refrigerator for at least two months and up to a year. If the cucumbers start to darken, it’s time to throw it out.
- 2 lbs berries (blackberries, raspberries, loganberries, etc.)
- 4 cups sugar
- 1/4 cup lemon juice (optional)
- Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
- Bring slowly to a boil, stirring until sugar dissolves.
- Add lemon juice, if using.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch head space.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 4 half pints.
Read more at: http://www.food.com/recipe/berry-preserves-54359?oc=linkback