A note: Sponsored by SheSpeaks/Rubbermaid®.
Growing up in the northern part of the midwest, I will forever be a product of seasonal living. The seasons have a rhythm and our steps follow in syncapation. Though Florida life doesn’t offer the same kind of changes (and I’m grateful for the lack of looong winters), my body still moves to the pace of the ever changing seasons.
In the summer our schedules grow wild and free, we chase the sun into the night and find sleep easily as we fall into bed with the slight scent of sunscreen and sunshine etched into our memories, even after baths.
Come September, the rhythm begins to change slightly as days grow shorter and school supplies line the store shelves and though I feel far from ready, we slowly make our way toward tighter schedules as we squeeze the last bits of goodness from summer’s laid back routine. With the inauguration of fall, we feel the nights arriving earlier at our doorstep and begin our own version of hibernation with cozy evenings inside, together.
There’s something about the market. The rows of colorful pears and apples, tomatoes and greens in just about every shape and form. The season is reflected in the colors that overflow from the buckets. Summer brings an abundance of strawberries (especially since a town over is the strawberry capital!) and as the weather cools pumpkins and squash, carrots and potatoes fill our baskets.
In our home learning lately, we’ve been learning about farm life. Our conversations are surrounded by plowing and planting, seasons and change… the rhythms of nature.
In the kitchen, our meals reflect those changes. I crave pots of something warm while the oven stays busy baking. Creamed corn in the crockpot, pumpkin bread in the oven, chili simmering on the stove. Sometimes that happens.
Sometimes I leave the market with bags full of the season’s best offerings and have high plans for all of it. Usually I need help storing it so that it lasts a bit longer than I had planned… because life. So while we cook and bake with pumpkin (and lots of it) we’re also finishing off the best of summers’ produce. Rubbermaid FreshWorks Produce Saver has been extending the life of our produce, so we can actually eat it before it goes to waste. What’s crazy, is that as a result of throwing away fresh produce, Americans waste $24 billion worth of produce every year, which is the equivalent of $192 per household.** I know we’ve been there! With FreshWorks containers, is easy to simply move produce from store packaging and into the FreshWorks containers before refrigerating to maintain freshness for up to 80% longer*
Besides pumpkin everything that we’ve been making lately, asparagus is one of our favorite sides. Well, asparagus and bacon, because everything is better with bacon, right? If you’re looking for a recipe that is really easy to get on the table, this one is it!
With just two ingredients, it’s so easy to put this together and get into the oven. Of course, you can customize until your heart, or your taste buds, are content. Adding a drizzle of olive oil and garlic, a sprinkle of sea salt, a grind of the pepper mill… or what I like to do, add a drizzle of our balsamic glaze to the top once it’s been cooked. However you want to dish it, dressed up or with those simple two ingredients, it’s a delicious way to serve up those veggies in your fridge.
- 1 Bunch Asparagus
- Bacon (you’ll need one strips of bacon for every two stalks of asparagus)
- Wash asparagus and pat dry. Trim off the bottom.
- Slice strips of bacon down the center so you have two long, thin pieces.
- Wrap the bacon around the asparagus and place on a baking sheet.
- Place the baking sheet in the oven, then turn it on to 400 degrees. The bacon wrapped asparagus should be in the oven during the preheat phase.
- Bake for a total time of 20-25 minutes, or until the bacon is crisp.
- Optional: Top with a drizzle of balsamic glaze.
- Serve and enjoy!
*Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use.
** Source: USDA 2014