Nobody has to remind a Mainer how short the growing season is here.

When strawberry season rolled around in June we had our buckets, bowls and flats ready to pile high with our locally grown sweetness. From strawberry shortcake, pies and jams, refreshing smoothies and backyard cocktails, to tossing a few in a green salad with a light vinaigrette, strawberry lovers found creative ways to make the most of the season.

Strawberries are among the many fruits and vegetables that pass in and out of season in Maine each year, creating an abundance of our favorite foods for short periods of time.

Justin Liudvinaitis, chef and proprietor of Sam’s Own, a personal chef and catering company based in Lisbon, reminds us to consider the three Rs in our quest to make the most of all that our Maine fields and farms have to offer.

1: Reintroduce

When a fruit or vegetable is ready for harvest, we need to reintroduce it into our diet. This time of year, explains Emmy Andersson of Square Root Natural Foods in Poland, “we bring in lots of greens, like local organic kale, chard and salad mixes.”

Liudvinaitis recommends using these and other fresh greens, including spinach and mustard greens, in a variety of ways to keep our palate interested and to make these powerfully nutritious foods more approachable for everyone, including those with hard-to-please appetites. By adding lively foods like fresh berries to greens, or interesting flavors like pecans, lime, garlic and cumin, as well as “fennel, mushrooms and parmesan” to salads, we can create something with fun textures and surprising flavors.

Liudvinaitis also suggests using lettuce in a “slaw or as a wrap,” or “sneaking it onto a plate as a garnish.”

“For a refreshing snap,” adds Liudvinaitis, “just put (some fresh lettuce) between two pieces of bread,” perhaps with a thick slice of a locally grown tomato, for a simple sandwich. And fresh herbs, especially when added to an oil, can be used to flavor everything from “sandwiches to barbecues.”

Liudvinaitis also recommends experimenting with chopping and other methods of preparing foods. For instance, “using a mandolin to cut very thinly” will change the taste and the texture of a food, while “braising or blanch/shocking” foods can ameliorate bitterness and will “preserve the beautiful green colors.” His Swiss chard veggie wrap uses the blanch/shock preparation method to create a nutritious and appealing meal that takes advantage of the fresh and colorful vegetables available this season.

“Basically, ‘reintroduce’ is about seasonality and using what you have available,” explains Liudvinaitis. “It’s not a new idea . . . and everyone is doing it.”

Many fruits and vegetables can be prepared for storage using tried and true methods such as canning and freezing, making it easy to “reintroduce” these foods at a time when you won’t find them on the shelves at the market or the farm stands. According to Andersson, “many of our customers can their veggies, and we sell pickling spices by the pound.”

In addition to their use in jam, fruits like strawberries can be stored by removing the greens and freezing the berries individually on a cookie sheet. After the berries are frozen solid, place them in plastic bags and pop them back in the freezer. In the heat of August, when a friend sits on your back porch and proclaims that a cool frozen smoothie (or perhaps a daiquiri) would make her day complete, you will be a hero!

You can also add crushed berries to yogurt and freeze it in small paper cups with sticks for a refreshing summertime treat. Liudvinaitis’ recipe for yogurt pops is easy and delicious, fun and nutritious.

Which leads us to our second R: Reciprocate.

According to Liudvinaitis, “when you have too much, give it to a neighbor or a friend.” It’s easy to do and it is always a welcome gift. He also recommends sharing information with your friends and neighbors about how they prepare and preserve their favorite seasonal fruits and veggies.

Information can also be gleaned by speaking with your local grocer, like Andersson at Square Root, who adds her own R: “Remember!”Although strawberries have now passed, she reminds us that “raspberries and blueberries are coming into season soon!”

With the hard work done, Liudvinaitis’ final R is, quite simply, “Relax.” Take the time to “appreciate that you have had this opportunity to eat food when it tastes best.”

He adds: “It’s there in your garden; it’s there in your fridge,” so relax and enjoy the best that each season has to offer.

Pecan Spread

1 cup raw pecans

1 teaspoon ground cumin

1 clove garlic, minced (1 teaspoon)

Wraps

6 large Swiss chard leaves, blanched and shocked (steps 1-3, below)

1 cup grated carrots

1/2 cup thinly sliced red onion

Juice of 1 lime (2-3 tablespoons)

2 tablespoons olive oil

2 small tomatoes, cut into wedges

1 small cucumber, peeled and cut into matchsticks

Directions for pecan spread:

Place pecans in large bowl and cover with cold water. Soak at room temperature 8 hours or overnight. Do not soak pecans if you prefer a denser, more buttery spread.

Directions for Swiss chard veggie wraps:

Trim center ribs from chard leaves and blanch lightly by placing individual leaves in a large pot of boiling “ocean-like” salted water. Blanch leaves until they are tender or al dante and the color is stable. Shock individual leaves in ice cold water to stop it from cooking and to preserve the vibrant green color. Dry the leave thoroughly and set aside.

Dice ribs, like celery. Toss together diced chard ribs, carrots, onion, lime juice and oil in a bowl.

Drain pecans, reserving soaking water. Place pecans, cumin and garlic in the bowl of a food processor; puree 2 to 3 minutes, adding more of the reserved water as needed for a creamy spread, up to 1/4 of a cup. Season with salt and pepper, if desired.

Place one chard leaf on work surface. Spread with 2 heaping tablespoons of pecan spread, leaving 1-inch border on all sides. Spoon 1/3 cup carrot mixture down center of leaf. Top with 3 or 4 tomato wedges and 3 or 4 cucumber matchsticks. Roll chard leaf from bottom up into tight cylinder, tucking in sides as you go. Secure with toothpick. Chill 1 to 5 minutes or store up to 2 days in fridge.

Banana berries yogurt pop

1 cup of your favorite berries (fresh from the field or frozen)

1 small ripe banana

2 cups plain yogurt (whole milk or low fat will do)

2 tablespoons honey

Juice from 1 lime (optional)

Using your food processor combine all the ingredients you will be using and whiz them together. Next, divide the mixture among the vessels you will be freezing in. These can be popsicle molds, Dixie cups, plastic portion cups or even ice cube trays. Place the portioned pops in your freezer for about 10 minutes until just beginning to freeze, then place a popsicle stick in each. Place back into your freezer for at least a few hours or until frozen solid. Unmold and enjoy.

A note about yogurt pops:

You can be as simple or complicated as you want with these creations. And the variations are plentiful, with the many choices of seasonal fruit.

FMI

For more recipes and information about Sam’s Own Good Cooking visit www.samsown.wordpress.com.

For more information about Square Root Natural Foods visit www.squarerootnaturalfoods.com.