fresh
Berry burst
They’re sweet, they’re plump, and by golly, berries are fi nally in season. Here are ways to use them for top tastiness.
Jam ’em! In a medium saucepan on high heat, combine 3 cups berries with 2
/3 cup natural cane sugar and
2 tablespoons fresh lemon juice; bring to a boil for 1 minute. Reduce heat to medium; stir with a whisk until thick, approximately 10 minutes. Let cool. Refrigerate in sterilized jars and use within fi ve days on muffi ns or croissants.
Freeze ’em! After rinsing, pat berries dry with a kitchen towel, spread on a rimmed cookie sheet, and place in freezer for 2 hours to keep the berries from sticking together later. Transfer berries into zip-top bags. Return to freezer and use within six months in smoothies, pancakes, or baked treats.
Toss ’em! Let berries take center stage in a satiating salad. Combine blueberries and quartered strawberries with mixed salad greens, ¼ red onion (sliced), ¼ fennel bulb (sliced), and shaved Parmesan. Toss with whisked balsamic vinegar, Dijon mustard, and olive oil. Add grilled chicken, baked tofu, or garbanzo beans for a protein boost. –Jenna Blumenfeld
Waste-not picnic
Elevate salads with Acacia Creations Branch Salad Servers. Kenyan artists hand carve these ethically produced tongs from fallen olive tree wood.
Govino Go Anywhere Wine Glasses mimic crystal, enhancing wine’s taste and aroma. The shatterproof, BPA-free polymer ensures they’re reusable and recyclable.
Keep clean with adorable, litter-free Kids Konserve Cotton Napkins. Available in bright, punchy patterns, the washable cloths pop with plant-based, nontoxic dyes.
You say potato, we say SpudWare Cutlery. Bio- degradable and heat resistant, these forks, knives, and spoons are formed from 80 percent potato starch and 20 percent soy oil.
World Centric Plates are made with byproducts bagasse (sugarcane) and wheatstraw fi ber; these 100 percent compostable materials mean no waste.
–J.B.
14 deliciousliving | july 2012
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