7 Tips To Save Your Produce From The Summer Heat

It’s the middle of summer already? How did that happen? It seems like just yesterday you were dreaming of watermelon and beachside family memories while shivering in the cold, right? Now there are peas! Peaches! Blueberries! Zucchini! Too many veggies, too little time. 

Summer produce has a much shorter shelf life than its winter equivalent. In an ideal world, we’d all live on farms, grow our own produce and simply pick whatever we planned to eat on a given day. 

But for us city dwellers or suburban inhabitants, it’s to the market we go! In this summer heat, beauty is fleeting. Those perfectly posh peaches you picked yesterday will be wrinkled on your countertop by tomorrow. That gorgeous bouquet of bright green basil? Wilted and brown before you can say, “Whip me up a batch of pesto.” Who wants to spend hours making blueberry pies, let alone slave away over a hot stove or oven? Here are a few ideas to save your preferred produce from an untimely demise.


Photo Credit: Shutterstock.com

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About the Author

Rebecca Leffler is an author, journalist and consultant who, after a long career in entertainment as France Correspondent for The Hollywood Reporter and film critic on French TV network Canal , has traded the red carpets of Paris for the green streets of New York. Rebecca hosts "Green, Clean, and Chic" events in New York and Paris on both a public and corporate level and is an expert in branded entertainment and communication for wellness brands. Her best-selling French book "Green, Glam & Gourmande" has been translated to Spanish and Dutch and the English-language adaptation "Très Green, Très Clean, Très Chic: Eat (and live) the New French Way with Plant-based, Gluten-free Recipes for Every Season".

About the Author

Rebecca Leffler is an author, journalist and consultant who, after a long career in entertainment as France Correspondent for The Hollywood Reporter and film critic on French TV network Canal , has traded the red carpets of Paris for the green streets of New York. Rebecca hosts "Green, Clean, and Chic" events in New York and Paris on both a public and corporate level and is an expert in branded entertainment and communication for wellness brands. Her best-selling French book "Green, Glam & Gourmande" has been translated to Spanish and Dutch and the English-language adaptation "Très Green, Très Clean, Très Chic: Eat (and live) the New French Way with Plant-based, Gluten-free Recipes for Every Season".

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