A bit of summer, stashed away for the fall

Published: August 9, 2007, 10:38 am

Tags: frozen fruit, home food preservation, nectarines

Filed under: Fruit, How ToLast week when I went blueberry picking, I also brought home a quart of imperfect nectarines for $2. I could have gotten more perfectly formed specimen for twice the price, but I decided not to judge the fruit based on its outward appearance and went for a basket of marked and marred. It was a good buy, as they had incredible flavor. They were, however, also incredibly ripe and by yesterday were in need of some sort of speedy use or processing. Still overwhelmed by the zucchini muffins and lemon blueberry cake, I decided I couldn't handle another baked good in my apartment. I went the easy way and cut the remaining dozen of them into wedges and froze them on a cookie tray that I balanced precariously in my overstuffed freezer. I now have a large bag of locally grown nectarine chunks in my freezer. I imagine I'll used them on a chilly, overcast day in November, when juicy summer fruit is a distant memory. On some very minor level, I feel a sense of

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