Taking advantage of summer harvest

I have so much buzzing around my head that I want to share with you, but haven't had much time to do so. Therefore, I decided to just pick one topic and go with it. And the winning topic is: saving money by taking advantage of the seasonal produce.

Even if you are like me and didn't get your act together to get a garden planted, you can still get in on the summer goods. (I WILL do it next year- I promise. Please don't ask how many years I made and broke that promise, but next year will be different.)

Depending on where you live you should be able to find farmer markets or road side stands where the produce is fresher and cheaper than the grocery store. Or you may be blessed enough to have a neighbor with too much who is looking to give the stuff away. Buy in bulk if possible and then freeze or can your purchase.

When shopping don't be afraid to haggle especially if you plan on buying a huge amount. I know a man who goes to local road side corn stands and asks them how much they would charge him for their entire stock. He fills his pick-up truck up and blanches and freezes it all.

A few summers ago I discovered a farm where they had U-Pick tomatoes and it was only $5 to fill a 5 gallon bucket. I also bought some peppers and corn and I made enough of my "famous" salsa to last a year.

Peas, beans, broccoli and cauliflower and corn freeze well, just blanch them first. If you want to bake with zucchini grate it before freezing, but if you want to steam or saute then slice it first. I have hear that tomatoes can be frozen, but I have not tried. Instead I have canned them using the hot process method (not a pressure canner.) This seems a little scary, but it is really very easy.

Also, once you get your canning equipment, all except for the lids can be reused, and these are fairly inexpensive. The bans only need to be replaced if they rust. (The equipment you will need is: a large pot, jars with lids and bans, tongs for lifting the jars. A funnel is helpful, but depending on what you are canning may not be necessary.)

Salt versus Iodine Consumption

This is a bit different from my normal Tuesday post, but I thought it was important to share and this was the best place to share.


I received an email from the Self Nutrition Data news.  It contained a very interesting article about the reduction of iodine in the average American diet. The article explained that although sodium consumption has gone up, iodine consumption has gone down. Much of this is sue to the increase consumption of package foods, but the reduction of adding salt to cooking. The sodium in packaged foods does not contain iodine like table does.

In my own personal cooking I have switched to natural sea salt, however while researching this topic I have discovered two things 1. sea salt does not contain enough iodine for body (come on now the label does warn us-it is stating the truth) and 2. iodine is important for a healthy thyroid, a good metabolism, and the prevention of birth defects.

An iodine deficiency can be linked with mental health issues such as depression, anxiety, frustration and lower IQ, physical issues such as dry skin, constipation,weight gain and fatigue.

A 1/4 teaspoon of iodized salt contains 95 micrograms of salt. Depending on age 1/8 to 1/2 teaspoon of iodized salt will contain your daily requirement. According to A to Z of Health, Beauty and Fitness here are the daily requirements of iodine:

Infants: 40- 50 micrograms, Children 1-3: 70 micrograms, ages 4-6: 90 micrograms, ages 7-10: 120 micrograms, ages 11- adult: 150 micrograms, pregnant women: 175 micrograms and breastfeeding women need 200 micrograms a day.



Disclaimer and legal jargon: This is information I have come across and passed along because I find it interesting. It is by no means intended to diagnosed or treat a condition or illness. Do not change your diet or follow any advice in this article without contacting your doctor or health professional.