Mid-summer is here, bringing with it an abundance of fresh, vibrant produce. Fruit trucks, farmers markets, and roadside stands are in full swing, brimming with color and flavor.
The Midwest is blessed with sunny days
— the sunshine has worked its magic,
filling our baskets with luscious local
treasures: peaches, nectarines,
plums, cantaloupes, honeydew,
watermelons, and more. Months ago,
these seasonal treats were a distant dream.
We can’t forget berries — blackberries, blueberries, raspberries, and strawberries — perfect for mixing into a rustic berry crumble, layering in fruit cups, baking into muffins, simmering into compotes, tossing into salads, or simply inspiring your own creativity. Summer salads can add a sparkle to a summer meal, here we also have grilled mushrooms on a bun, quick to prepare and very nutritious.
I close with a few nuggets from my organizing work and plant-based kitchen experience. These small adjustments can turn a busy kitchen into a stress-free center of health.
- Plan ahead to make seasonal eating easy and enjoyable
- Keep a running shopping list, on paper or on a food app
- Sort produce in the fridge by what ripens first
- Prep fruits & veggies for easy grab – and -go snacks
- Try new herb & spice combinations to boost flavor
- Clean kitchen as you go to avoid clutter
- Declutter your kitchen pantry
Organize Eating Cookbook
For seasonal tips and recipes, visit
Blessings
Until next time ~ Ms.
Beverly
Organize Eating Co. 