What’s In Season This Month in August Produce

Eating seasonally—that is, filling your plate with foods that grow naturally in your location at the current time of year—is not only more tasty, but also more nutrient dense, cost-effective, and environmentally beneficial. August is prime harvest season for many growers around the country, though it isn’t always available. Farmers markets are thriving, roadside food kiosks are springing up, and supermarket shelves are brimming with the abundance of the peak growing season.

In the summer, how to buy for seasonal produce

While it depends on where you live in the country, most places in the United States have an abundance of locally grown fruits and vegetables available at your local farmers market. Buying directly from local farmers is the easiest way to ensure that what you’re eating is in season, but many grocery shops will stock their shelves (at least partially) with local food during the growing season as well. Simply read the labels, and if you want to understand more about your grocer’s sourcing practises, ask to talk with a store manager.

The nicest part about cooking with fresh, seasonal fruit is that the ingredients take centre stage, so prep and seasoning should be simple and straightforward. All you need is some decent olive oil, salt, and pepper, and you can steam, grill, or roast vegetables just long enough to soften them. For the perfect side dish for any summer party, mix fresh salads with a variety of fruits and vegetables and pour on a simple dressing of lemon juice and oil. (Add a sprinkling of salty cheese to amp up the flavour.)

What’s the bottom line? It’s easy to go wrong when mixing and matching summer vegetables, so don’t be afraid to get creative. Keep reading for all the greatest in-season produce this August and how to use each one in your kitchen if you want some tried-and-true culinary standouts.

What to look for in August produce: what’s in season now

1. Fruits and berries

When we think of summer produce, we often think of strawberries, blueberries, and blackberries, and with good reason. Even the most refined summer dinner may be finished off with a bowl of unadorned juicy, sweet berries. Try berries and vegan whipped cream to take it up a notch. This nutritious blueberry pie with gluten-free crust can’t be beat if you’re ready to turn on your oven.

Shopping tip: Select large, firm berries that are fully pigmented (red, blue, or purple, depending on the variety). Avoid wrinkled berries and look for mould patches, which can occur if berries are kept before they are completely dried from the fields.

2. Lampshades

Tomatoes, peppers, and eggplants are all members of the nightshade family of vegetables, and they’re all at their best in the hot, sunny summer months. (This means no bland eggplants or mealy tomatoes.) To emphasise the best tomatoes of the season, all you need is a drizzle of good olive oil and a pinch of salt, or you might make this elegant tomato galette.

When shopping for eggplants, look for a smooth and shining surface, as well as a vegetable that is heavy in your palm and slightly solid to the touch. When picking out tomatoes, the texture is similar, but be careful to avoid any mushy patches. Tomatoes should have a rich and consistent colour, and when held up to the nose, they should smell pleasant and aromatic.

3. Fruits of the stone

Stone fruit, which includes peaches, plums, nectarines, cherries, and apricots, among others, is named for the huge “stone” pit inside. This time of year, the stone fruit family—which includes peaches, plums, nectarines, cherries, and apricots, among others—really shines for its juicy sweetness. There are plenty of ways to use stone fruit in the kitchen if you can avoid eating it raw on the walk home from the market (bring extra napkins for wet chins!). Make a conventional fruit pie, toss some chopped cherries or nectarines on top of your salad, or try this vivid vegan, gluten-free peach cobbler. This one-step vegan cherry coconut soft-serve couldn’t be more refreshing if you’re in the mood for something cool.

Squeezing stone fruit to check for maturity can bruise the delicate flesh, so avoid doing so. Use your sense of smell instead; the fruit should have a fragrant and pleasant scent. Look for cherries with smooth, wrinkle-free flesh and stems still attached, as these will stay longer once you get them home.


Radishes have a bad reputation for being a waste of time salad garnish, but a fresh radish is unexpectedly delicious and refreshing. Slice them up for crudité with a fresh dip or, as the French do, pile them on crusty bread with salted butter. Alternatively, roast halved radishes with sea salt for a tasty side dish.

Shopping tip: Look for radishes with connected greens that are fresh-looking rather than wilted or discoloured. Brightly coloured, smooth, and devoid of defects and cracks, the globes themselves should be.

5. Watermelons

At this time of year, watermelon, cantaloupe, and honeydew are all delicious. These standouts can be served as a meal or snack with little more than a simple slice and dice. For a protein-packed breakfast, combine melon slices with yoghurt and granola, or make a watermelon cake that manages to wow without being fussy.

When given a light knock, ripe melons should feel weighty for their size and produce a deep, hollow sound. Watermelons don’t have much of a smell, but honeydews and cantaloupes do when they’re fully ripe.

6.Squash in the Summer

Zucchini and yellow squash are two of the most popular summer vegetables (not to be compared with their harder-skinned relatives, winter squash). To bring out the natural flavour of these healthful and delightful vegetables, just sauté or steam them, or serve them raw in salads. Do you need to get through a bumper crop? Make zucchini bread and freeze it for a year-round flavour of summer.

Look for zucchini that are tiny to medium in size, with a length of little more than eight inches. The squash should have a firm texture and no nicks or cuts. Fresh zucchini will have little hair bristles on them.

7.Corn is number seven.

It definitely seems like summer when you start seeing fresh ears of corn at farm stands. You can’t go wrong with these soft, sweet stalks whether they’re boiled, steamed, or grilled. All you need is a little butter and salt; anything extra will overcomplicate one of nature’s most beautiful flavours. Try a corn and ginger soup for an unexpected twist if you need a dish to make and freeze.

Corn husks should be brilliant green, firmly wrapped, and slightly moist to the touch when purchased. Anything that is becoming yellow, drying out, or feels slimy should be avoided. Peeling back the husk to study the interior, as enticing as it may be, causes the kernels to dry out and lose their taste.

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