masvida

By Dr. Madelyn Fernstrom You know I’m a big fan of seasonal eating, and have been enjoying berries of all kinds – at a great price. But berry season is a short one, and come the fall and winter, the local varieties will be long gone, and our markets will carry berries shipped in from thousands of miles away, lacking flavor and sold at crazy high prices.  Packaged frozen berries are my go-to option in cold weather. Right now, I’m pre-planning and taking advantage of summer’s bounty by freezing berries on my own. If you’re thinking these will be a mushy mess by the time you thaw them out, I’ve got a great tip for freezing these little gems, winding up with frozen berries similar to those “flash-frozen” in commercial bags. Start with a cookie sheet, and spread your berries in a single layer, without any berries touching. Carefully place in the freezer, and wait several hours, until frozen solid. Transfer them into a freezer-type zip-lock bag, and you’re done. Grab a handful to top you...

By Dr. Madelyn Fernstrom You know that I’m a big fan of “seasonal” eating – choosing the fruits and vegetables that are locally grown – not flown in partially ripe, from thousands of miles away. For me, summer is loaded with some of my favorite foods. Here are five of my favorites: A tomato - from the tiny grape tomatoes to the giant beefsteaks – is the most versatile “fruit” in nature (technically, it’s not a vegetable, though we think of it as one!). Perfect in salads or cold soups like gazpacho, it’s also an edible container for your favorite meat or vegetable salad. It’s also loaded with umami – the savor “fifth taste bud” – adding an additional flavor pop to whatever you’re eating!  Corn on the Cob is one of summer’s greatest edible treats. Steamed or grilled, corn is sweet and full of flavor. Skip the butter or margarine, and enjoy it’s sweetness. Or use a low-calorie butter spray. I love watermelon ! It’s a great anytime food. And since it’s mostly water, it’s the perfect ...

By Dr. Madelyn Fernstrom One of summer’s biggest pleasures is a frozen treat. From the supermarket to roadside stands, you can find dozens of plain and fancy frozen confections. Most of us remember the old homemade version of pouring orange or grape juice into a small paper cups, and inserting a craft stick as a handle for some easy popsicles. If you’re intrigued by the possibilities of some creative homemade frozen treats, you can pick up a copy of “People’s Pops: 55 recipes for ice pops, shaved ice, and boozy pops from Brooklyn’s coolest pop shop” (Ten Speed Press, $17), a book full of fun ideas for popsicles of all kinds. You have to love the entrepreneurs who’ve made a business out of creating popsicles based on summer’s favorite frozen treats! And with the variety of options, I think you’ll be making ice pops all year round! You’ll find recipes for frozen pops of all kinds, including “adult” versions combined with small amounts of alcohol. Recipes use ingredients like cucumbers, e...

By Dr. Madelyn Fernstrom The unofficial start of summer begins with the Memorial Day weekend. It’s now time to take advantage of all the seasonal fruits and vegetables. With the expansion of the worldwide food supply, produce is always available throughout the year – but these out-of-season foods usually lack flavor and are extremely pricey. Now is the time to indulge in all the colorful fruits and vegetables we love. From berries and melons, to deep leafy greens and zucchini, to corn on the cob and green beans – you’ll find them all in the next 12 weeks at local supermarkets, farmers markets, and small stands throughout our region. Most are locally grown and reasonably priced, and you’ll get an amazing flavor and nutritional bang for your shopping dollar. If you’ve been choosing frozen produce to save money, it’s a great time to look for seasonal and locally grown fruits and vegetables. You’ll find the prices very competitive. Whether raw, cooked, or cut in chunks to grill on skewers ...