Heriloom tomatoes are at their peak so we’re eating bruschetta for dinner nearly every night right now. We just toast some good bread, rub it with a clove of garlic and top with diced tomatoes. Then we drizzle a little olive oil (peppery Oro Bailen is the current household favorite) and sprinkle with sea salt for the perfect mid-summer meal. Asian pears are also coming into season and few things taste better for dessert, or as an appetizer, or as a snack, than Stilton blue cheese spread on a thick slice of ripe Asian pear. Sour cherries, the preferred filling of choice for cherry pie lovers, are coming in, and I’m gathering up all I can find to freeze dry for Thanksgiving pies. (I’ve used the kind that come in a jar before, but they’re expensive and they just don’t retain the flavor of fresh sour cherries.)

This is one of my favorite seasons because it seems that all of my favorite treats are at their best – and they’re spilling out of harvest baskets and boxes everywhere! Now is the time to think about holiday meals and dark February evenings and plan to inject some of this beautiful time of year into winter evenings. Here’s what we’re freeze drying to A) perk up winter meals B) add variety when we get sick of root vegetables C) be the envy of the pie-table at holiday meals.

Now, here’s what we’re freeze drying, tossing with sea salt or spices and not saving for later:

Give yourself a half an hour to think about what you can save now to brighten up your winter meals later, keep your eye out for deals or freebies, then get back to enjoying the sunshine and lazy days of summer.