I've mentioned here many times how the only saving grace to Texas summers is the produce. At the moment, figs, peaches, blueberries, and watermelon are all simultaneously in season. I'm doing my best not to gorge myself on too much fruit these days, though I can't say I've been successful lately. Summer produce at its peak is just too damn good to resist! This week the issue is the shear amount of fruit that I acquired at the market. Without thinking, I bought a large watermelon, about 9 peaches, and a pound of figs. I already had blueberries in my fridge so needless to say it's been a fruit party all week. I suppose there are worse problems to have than a glut of ripe summer fruit.
The problem I've been dealing with this week is trying to use up all of the fruit before it goes bad. I absolutely hate having to throw out produce that is past its prime. I think maybe it's because it makes me feel so wasteful. And also, it sort of makes me feel like I failed at adequately utilizing everything I had. So, to avoid any garbage mishaps, I resorted to the best way to use up a ton of fruit: JUICE IT!
I typically spend a large portion of my "free time" in a kitchen. If I'm not testing recipes or baking for the farmers market, I'm usually trying to cook myself a meal or squeeze in a blog post. I tend to get burnt out easily and lose any desire to create involved or complicated meals. Over the past year I've tried to come up with easy and reliable recipes that are healthy, tasty, and don't require too much effort.
I'd have to say that veggie burgers are my main go-to meal when I don't feel like cooking or thinking. It's really easy to pop one in the toaster oven while I gather a few things to go with it. Though I have found a couple of store-bought brands that meet both my dietary requirements and taste bud requirements, overall they tend to be a little underwhelming. If they aren't bland then they shatter into what feels like a million pieces.
First order of business, HEIRLOOM TOMATOES!! They are in season here just in time for the start of summer and so beautifully ugly that I can't stand it. I had plenty of hands-on time with them this past weekend as well as a ton of other beautiful produce from Tanksley Farms because I volunteered to help them at the market when they were swamped. They also had two varieties of plums that I nearly drooled over. PLUMS!! They haven't had them the past couple of years due to late freezes, but this year the weather cooperated.
I finally had some motivation for a post yesterday after a run/walk on the trail in the scorching heat. I was regularly running at the end of last year and at the beginning of this year but a couple of injuries sidelined that. Since I've established a good yoga routine (I do it everyday), I decided to add in a few days of run/walking to see if I could get back up to where I was without re-injuring myself. All of this is to say that I was craving something really cold after my run/walk yesterday. I knew I had a couple of bananas and that I should probably eat them to replenish the potassium in my system. Since I've been seeing several frozen chocolate covered banana concoctions recently, I decided to go that route and make what I'm sharing with you here.