Magazine article Sunset

The Never-Ending Harvest: Facing an Avalanche of Produce? Use It Now, and Preserve It for Later

Magazine article Sunset

The Never-Ending Harvest: Facing an Avalanche of Produce? Use It Now, and Preserve It for Later

Article excerpt

CHILES

EAT THEM NOW

Shrimp jalapeno poppers

SERVES 8 | 1 HOUR

Leyden is a Dutch cheese that's like gouda with cumin seeds mixed in. If you can't find it, use regular gouda and a few more toasted cumin seeds.

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12 jalapetio chiles
1/4 tsp. cumin seeds
8 oz. cream cheese, softened
8 oz. Leyden cheese, shredded
3 green onions, thinly sliced
1 cup cooked bay shrimp

1. Preheat grill to medium (350[degrees] to 450[degrees]).
Wearing kitchen gloves, halve chiles Lengthwise. Scoop out
seeds and ribs with a spoon.

2. Toast cumin seeds in a small frying pan over medium heat
until fragrant, 1 minute. Transfer to a food processor, add
cheeses, and whirl to blend. Put cheese mixture in a bowl
and stir in onions and shrimp.

3. Spoon cheese filling into chiles. Lay a sheet of greased
foil on cooking grate. Set chiles, filling side up, on greased
foil, cover grill, and cook until chiles are tender and cheese
is melted and starting to brown, 15 minutes. Let cool slightly
before serving.

PER 3-POPPER SERVING 217 CAL., 74%(161 CAL.) FROM FAT; 11 G PROTEIN; 18 G FAT (11 G SAT.); 3.7 G CARBO (0.7 G FIBER); 415 MG SODIUM; 84 MG CHOL.

EAT THEM LATER

Chile powder

MAKES 2 TBSP. | 5 MINUTES, PLUS ABOUT 1 DAY TO DRY

Unless you live in a very hot, arid place, a dehydrator is the best way to dry chiles. We like Excalibur's smallest model ($150; excatiburdehydrator.com) because it has a temperature control and a fan, which dries food faster.

1 lb. jalaperio chiles, stems removed, quartered lengthwise

Lay chile pieces on dehydrator trays. Dry on medium-high setting, rotating trays often, until no longer soft, about 20 hours. Store airtight at room temperature.

PER 1/4 TSP. 5.5 CAL., 11% (as CAL.) FROM FAT; 0.2 G PROTEIN; 0.1 G FAT (0 G SAT.); 1.2 G CARGO (0.5 G FIBER); as MG SODIUM; 0 MG CHOL.

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BLACKBERRIES

EAT THEM NOW

Blackberry chocolate chunk ice cream

MAKES 4 1/2 CUPS | 30 MINUTES, PLUS 4 HOURS TO FREEZE

Use this shortcut method to make just about any ice cream flavor you want.

1 1/2 pts. blackberries (about 9 oz.)
1/4 cup sugar
1 1/2 qts. vanilla ice cream, softened
1/2 cup roughly chopped dark chocolate

1. Mash berries with a fork in a microwave-safe bowl. Stir in sugar.
Microwave, stirring every 20 seconds, until sugar has dissolved,
1 minute. Let cool completely.

2. Beat ice cream in a stand mixer with the paddle attachment just
until smooth, about 30 seconds.

3. Scoop ice cream into a freezer-safe straight-sided container,
alternating with blackberry mixture and chocolate.

4. Fold ice cream to form a swirl, pulling up from the sides and
bottom. Press plastic wrap onto surface; cover. Freeze until firm.

PER 1/2-CUP SERVING 268 CAL., 43% (115 CAL.) FROM FAT; 4 G PROTEIN; 13 G FAT (6 G SAT.); 35 G CARBO (2.7 G FIBER); 71 MG SODIUM; 39 MG CHOL.

EAT THEM LATER

Blackberry syrup

MAKES 6 HALF-PT. JARS | 1 1/4 HOURS) PLUS TIME TO COOL

Drizzle the syrup over pancakes, yogurt, or ice cream.
3 lbs. blackberries
2 1/2 cups sugar
1 tbsp. lemon zest
1/4 cup lemon juice

1. Read Sunset canning instructions*; prepare 6 half-pt.
canning jars and lids.

2. Put berries, sugar, lemon zest and juice, and 3/4 cup water into
a wide pot. Cook over low heat, stirring occasionally, until fruit
releases juices, about 30 minutes.

3. Smash berries with a potato masher. Cook until juices have
thickened, stirring occasionally, about 45 minutes more.

4. Strain syrup into a 2-qt. glass measuring cup. Press fruit
with a ladle to push remaining juice into cup. Discard seeds and pulp.

5. Pour strained syrup into jars, leaving 1/2 in. of headspace.
Following Sunset canning instructions, process 10 minutes. … 
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