Fruits and vegetables in August: time for canning
In Italy it’s the month of summer holidays, vacation by the sea or in the mountains, discovering new frontiers or relaxing on the beach. But August is also the month of late summer canning: this is the right time to preserve the flavours and aromas of the season, in order to find them again in winter. Jams, marmalades, but also juices and fruit preserved in syrup are excellent solutions for those who love to experiment in the kitchen, without forgetting the tomato “passata” purée. In August, tomatoes are at their best: San Marzano are ideal for the sauce, but you can also try them with cherry tomatoes or datterini.
The vegetables of August
If you want to try your hand at home-canning, try also oil-pickling aubergines, peppers and zucchini, and look for interesting combinations: the important thing is to choose well-ripened, intact and quality raw ingredients. Food lovers can furthermore prepare a few more portions of eggplant Parmigiana, to put in the freezer and eat when summer will be but a memory. This is also the month of fresh beans: stock up, shell some and divide into portions. The freezer will become a precious ally. Plus all the other traditional recipes: caponata and Norma sauce for aubergines, marinade zucchini “alla scapece” and stuffed bell peppers. If you turn on the barbecue, of course, don’t forget to grill them!
The fruits of August
August is heavenly for fruit lovers: apricots, watermelons, raspberries, melons, blueberries, blackberries, pears, plums, currants, grapes, gooseberries, figs and peaches. A true delight. And every part of Italy, from North to South, is celebrating with their native varieties. Many typical local products abound, which within a few kilometers become unobtainable: take advantage of the summer holidays to discover even the smaller hidden productions. The methods of consumption for fruit, as always, are many: alone as a snack or at the end of a meal, cut into cubes and combined together in a colourful fruit salad (remember to sprinkle a little lemon on it), but also at breakfast added to yogurt with granola or cereal. And don’t be afraid to dare by inventing new recipes: figs with ham, but also grilled with a dash of honey and accompanied with cheese; apples sliced in salads or as a complement to meat dishes, peaches in wine and watermelon transformed into a fresh granita. And then, again, preserves: juices and compotes, jams and chutneys.