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28 IMPRESS YOUR GUESTS

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Choose your vegetables, fruit, and fish in portions large enough to feed four to six people. For example, to feed four to six people, use 4 zucchini, 4 ears of corn (shucked and halved), 2 bundles of asparagus, and 4 peaches (pitted and halved).

Stone fruit, apples, and pears hold up well when roasted. Wash, prep, and cut the fruit and vegetables as needed.

Berrien County Spring/Summer Produce

Peaches, Asparagus, Beets, Broccoli, Carrots, Corn, Zucchini, Summer Squash

Berrien County Fall Produce

Apples, Grapes, Brussels Sprouts, Beets, Broccoli, Onions, Potatoes, Sugar Pumpkin, Winter Squash

Fish

Choose a hearty fish, such as salmon, white fish, halibut, sturgeon, black cod, or swordfish, but avoid fish that is too delicate, like sole. A good seasoning formula per piece of fish is 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon spices or 1 teaspoon minced garlic or onion.

Vegetable/Fruit Combinations

Beets + Hazelnut Oil + Salt + Minced Candied Ginger

Zucchini + Olive Oil + Crushed Fennel Seeds + Salt + Red Pepper Flakes

Sugar Pumpkin + Ground Nutmeg + Ground Cloves + Salt + Pepper

Pears Stuffed with Raspberries + Olive Oil + Balsamic Glaze

Fish Combinations

Salmon + Olive Oil + Brown Sugar + Salt + Minced Garlic

White Fish + Walnut Oil + Dill + Lemon Pepper + Salt

Black Cod + Sesame Oil + Sesame Seeds + Orange Slices + Tamari

Roasting Times

Winter Squash/Pumpkin/Potatoes/Root Vegetables: 30 to 45 minutes roasted in foil under the ashes with the fire still burning

Green Vegetables/Corn/Zucchini: 20 to 30 minutes roasted in foil under the ashes with the fire still burning

Fish: 15 to 20 minutes roasted in foil under the ashes with the fire still burning, or until the internal temperature of the fish reaches 125°F to 135°F, depending on the fish

Fruit: 10 to 20 minutes roasted in foil under the ashes with the fire still burning

Seasonal Fire Pit Seafood Feast (continued)