Summer menu

In short

• In summer a family of 3.1 AE eats roughly 9–10 kg of vegetables and 6–8 kg of fruit a week, more than the yearly average.
• Cook once a day, in the morning, for two meals. Light the range briefly with thin softwood, or cook outside.
• Cooked food may stand in the warm for 2 hours at most, above 32 °C (90 °F) 1 hour. After that, chill it or throw it away.
• Whatever you can't eat goes the same day into preserves, the drier, the freezer or to a neighbour.
• Preserving days need a quick lunch planned in advance, or the family lives on bread and cheese for three days.

What's inside

Chapters

1. What summer gives on the homestead
2. How much the family eats in a week
3. The summer kitchen: cooking without heating the house
4. Food in the heat: safety without a fridge
5. June: a menu of young vegetables
6. August: a menu in preserving season
7. When something comes in all at once
8. Basic summer recipes
9. Summer for winter: a day in the kitchen
10. Common mistakes
11. Printable checklist

Worksheets

• Summer quantity calculator
• Recipe calculator
• Weekly menu
• Summer kitchen calendar
• Glut log
• Preserving day plan
• Cool store log