FEATURED STORY
Put Life on Pause for the Long Weekend
The kids are back in school. Friday hours are ending. Deadlines are looming. Stores are ready for Halloween — still two months away. And people are asking, “Where did the #summer go?” Granted, this happens every year, but something about 2026 seems to have more people feeling shortchanged by the #seasons. Is it inflation and […]
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Quick Tips
There’s Nothing Like a Homegrown Tomato
Eating Local Produce Has Multiple Benefits
How to Save Summer Produce for Months
Last Chance for Fresh Summer Produce
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There’s Nothing Like a Homegrown Tomato
Anyone who grows their own #summer #produce can attest to the fact that it tastes better than the store-bought alternative. But perhaps there is no better example than the #tomato. “Most of us have been betrayed by the uniformly round, bright red off-season supermarket tomatoes that give way to a mealy interior with the softest whisper of flavor,” says Food52. Bred for high yields, disease resistance and travel, supermarket tomatoes pale in comparison to homegrown or heirloom tomatoes. “Ripe and locally grown summer tomatoes are bursting with flavor, sweetness and juiciness that can’t be replicated at any other time of year.” #SummerProduce
Eating Local Produce Has Multiple Benefits
Fresh #summer #produce doesn’t have to travel long distances, making it a sustainable food source. Buying locally grown foods support nearby farms and the economy, generating more spending and more jobs. Lower shipping costs cuts carbon emissions — a general boon for the environment. And that summer produce is picked at peak freshness, not ripened with chemicals or boxed frozen, meaning more flavor and more nutrients. “Seasonal food is fresher, tastier and more nutritious than food consumed out of season,” says the Seasonal Food Guide. Try a farmers market or CSA while the produce is fresh. #SummerProduce
How to Save Summer Produce for Months
If you’re anything like The Organizing Blog staff, you want fresh #summer #produce to last all year long. There are basically three ways to ensure that: Canning is good for pickled vegetables, sauces/salsas, and jams and jellies. Drying is good for herbs, hot peppers, and many berries and fruits. Freezing is great for berries, cut fruit and pasta sauce if you have the space. And root vegetables and squash can stay fresh in a cool, dark space for months. “There’s nothing quite like popping open a jar of garden-tomato salsa, crunchy pickled veggies, or simple fruit jam in the middle of winter to take you back to warm summer days,” says Beard & Bloom. #SummerProduce
Last Chance for Fresh Summer Produce
#Healthy #eating is easier during the #summer. #Produce that’s in season has fewer additives, is easier on the environment and is just plain better-tasting than the stuff that was sitting in a warehouse and shipped to the local megamarket. Whether you #grow it yourself or buy it at the #farmers market, there’s limited time to enjoy the best. In September, look for the last of the artichokes, beets, peppers, carrots, corn, eggplant, green beans, summer squash, tomatoes and zucchini, and start to make room for apples, potatoes, sweet potatoes, chard and squash of all varieties. Cook some up for a late-summer feast! #SummerProduce