Start now to enjoy summer's flavors in winter
Right now, the booths at the farmers markets and the bins at the grocery store are overflowing with berries. That abundance means the price has been right, tempting shoppers to buy more than they can possibly consume in a week.
Don't pass those good deals by, but preserve the bounty to enjoy months from now.
Freezing berries is an easy option. The folks at Food Network Kitchens recommend laying them out in a single layer on a baking sheet. Freeze the berries for a couple of hours and then transfer to plastic bags. They'll stay good for a couple of months, and are great in cooked foods such as pancakes, cobblers, pies and sauces.
If you're up for expending a bit more effort, pick up "175 Best Jams, Jellies, Marmalades and Other Soft Spreads" by Linda J. Amendt (Robert Rose, $21.95).
Blueberry Blackberry Jelly, Triple Berry Jam and Raspberry Peach Jam are just a few of the mouthwatering recipes. The book is filled with helpful hints, such as how many pounds of peaches yields 3 cups and how to store ripe fruit so it doesn't go bad before you need it.
PB&C? I thought my son was a bit goofy when he wanted to put American cheese on his peanut butter sandwich. But now I'm think that concoction might pay his college tuition.
Jif is challenging children to use their creativity for its Most Creative Peanut Butter Sandwich Contest. The contest is open to children ages 6-12. Entries will be accepted through Nov. 14.
Five finalists will win a trip to New York City for the live judging event, and the grand prize winner will receive a $25,000 scholarship fund. Four runners-up will each receive a $2,500 scholarship fund.
Moms have a chance to win prizes, too. The Moms Voice Their Choice Contest gives moms (or those inspired by one) a chance to share their stories about the choices they make for their families. The writer of the winning essay will win a four-day trip for two to New York City and a chance to judge the finalists in the Most Creative Peanut Butter Sandwich Contest.
Get rules and entry forms at www.Jif.com.
Help for going gluten-free: If you or someone you know has gluten intolerance or is looking to live gluten-free, plan to attend the Gluten-Free Cooking Expo Sept. 12-13 at the Doubletree Hotel in Oak Brook.
Professional chefs, cookbook authors, nutritionists and exhibitors will educate, share recipes and demos and encourage taste-testing of a wide variety of foods. Highlights include lessons for making gluten-free pies, breakfasts, Italian fare and cupcakes, a display of gluten-free books and medical information, and booths of gluten-free products.
Jax Peters Lowell, author of "The Gluten Free Bible," will emcee the expo and host a "Cupcake Club" book reading and gluten-free cupcake decorating session for children on Sept. 13.
Advance registration is required for the expo and cupcake session.
A two-day pass costs $379 and includes full breakfast and lunch each day; a one-day pass is available for $199.
The "Kids Cupcake Club" event on Saturday is $24, and the parents of participating children can visit the Expo Vendor Fair after the session.
Details and registration at www.glutenfreeclasses.com or (708) 763-8255.
• Contact Food Editor Deborah Pankey at food@dailyherald.com, (847) 427-4524 or c/o the Daily Herald, P.O. Box 280, Arlington Heights IL 60006.