What’s in Season? August Produce

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August already? Summer is flying by far too quickly. This month’s produce guide marks a full year’s worth of seasonal produce. The guides have been fun projects and educational, too! See them all here. I think I might start highlighting one type of seasonal produce from here on out—what do you think about that?

Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. You can pin this resource for later right here or at the bottom of the post. For more seasonal inspiration, be sure to follow us on Pinterest!

Avocado

Good gracious, how I love avocado. Avocado on toast is almost impossible to beat, but it’s also a fantastic addition Mexican meals and fresh green recipes of any kind, really. The avocados you’ll find in stores now are probably from Mexico, where avocados are in season year-round, but California avocados are in season now, too. Avocado elsewhere:

• Avocado Cilantro Hummus by What’s Gaby Cooking
• Avocado, Mozzarella, and Jalapeño Chimichurri Grilled Cheese by Naturally Ella
• Black Bean and Avocado Breakfast Burritos by Gimme Some Oven
• Garlicky Avocado Grilled Cheese with Tomato Pesto by Foodie Crush

View more C+K avocado recipes ↣

Blackberries

Plump, juicy, sweet blackberries are a snack in themselves. They’re also lovely in baked goods and make a simple dessert when served with whipped cream. As a general rule, buy organic berries (they soak up pesticides). Blackberries elsewhere:

• Blackberry Almond Skillet Cake by Turntable Kitchen
• Blackberry Crisp Ice Cream by Naturally Ella
• Blackberry Mango Fruit Leather by A House in the Hills
• Two-Bite Blackberry Jam Bites by Oh, Ladycakes

Blueberries

Blueberries are still here, but not for long! Those plump little berries are packed full of antioxidants. As with all berries, buy organic if possible to avoid pesticide exposure. Blueberries pair marvelously with lemon flavor (juice and zest). I love them in desserts, baked goods and salads! Blueberries elsewhere:

• Blueberry Crumb Bars by Smitten Kitchen
• Blueberry Lime Salsa by How Sweet Eats
• Brown Butter Cornbread Muffins with Blueberries by Joy the Baker
• Simple Oat and Pecan Blueberry Crisp by Pinch of Yum

View more C+K blueberry recipes ↣

carrots

Watery baby carrots have been tarnishing grown-up carrots’ reputation for years. I love to turn full-sized raw carrots into “noodles” with my julienne peeler or “ribbons” with a regular peeler. Carrots are also fantastic when well roasted—leave them in the oven until they are deeply caramelized and golden. Carrots elsewhere:

• Carrot Cake Baked Doughnuts by The Fauxmartha
• Carrot Green Chimichurri by Love and Lemons
• Carrot Soup Recipe with Roasted Chickpeas by Vintage Mixer
• Quick Pickled Carrot Spears by Simple Bites

View more C+K carrot recipes ↣

Cherries

Sweet, red cherries are still in season up north (I just saw them growing on trees in Michigan!). I like to snack on fresh cherries, but roasting cherries really brings out their inherent sweetness. Roasted or not, they are great with balsamic vinegar. Beyond America’s beloved cherry pie, cherries are a great addition to salads, cocktails and desserts. Cherries elsewhere:

• Cherries and Bourbon by The First Mess
• Grilled Cherry Milkshakes by Edible Perspectives
• Roasted Cherry Sangria by Foodie Crush
• Watercress Farro Salad with Tart Cherries by Love and Lemons

View more C+K cherry recipes ↣

corn

Sweet corn can be grilled, roasted or eaten raw. Raw corn marinated in sour lime juice is especially delicious, as is slightly charred corn that has been grilled in the husk. To avoid genetically modified corn, buy organic. Corn elsewhere:

• Corn and Goat Cheese Pizza by Sprouted Kitchen
• Green Rice Salad with Nectarines and Corn by Not Without Salt
• Pickled Corn Succotash Salad by Dolly and Oatmeal
• Grilled Corn and Pasilla Pepper Salad by Foodie Crush

View more C+K corn recipes ↣

cucumbers

Crisp cucumber is a lovely addition to raw salads. Its vitamin-rich, hydrating qualities make it an excellent juicing ingredient. Peeled, muddled and strained cucumber makes an incredibly refreshing cocktail. Cucumber water is a treat—just soak cucumber and lemon slices in a pitcher of water. Cucumber elsewhere:

• Chili Lime Cucumber Noodles on Salted Watermelon by The First Mess
• Dill Cucumber Salad by Foodie Crush
• Grandma’s Cucumber Salad by Lauren’s Latest
• Ottolenghi’s Green Gazpacho by Yummy Supper

View more C+K cucumber recipes ↣

eggplant

Eggplant can be hard to love at times. I like cubed, roasted eggplant in pasta, and creamy baba ghanoush, which is similar to hummus, with pita bread. Eggplant pairs especially well with garlic, lemon, parsley, basil, onions and bell peppers. Eggplant elsewhere:

• Grilled Eggplant Parmesan Nachos by Climbing Grier Mountain
• Grilled Eggplant Rolls With Cream Cheese And Herbed Millet by Naturally Ella
• Quinoa Crusted Eggplant Parmigiana by Kitchen Confidante
• Spiced Eggplant and Cucumber Salad by A Couple Cooks

 

green beans

Green beans are easily overlooked. They go great with almonds, basil, butter, Parmesan, olive oil, onions, parsley, potatoes, shallots, tomatoes and vinegar. I’m afraid I only have one green bean recipe (click on the above photo for a summery quinoa, feta, and green bean salad). Green beans elsewhere:

• Crunchy Bean, Quinoa and Carrot Salad by Green Kitchen Stories
• Green Bean and Toasted Almond Salad by A House in the Hills
• How To Build A Grilled Green Bean Salad With Ingredients You Already Have by Simple Bites
• Roasted Garlic Green Beans with Lemon and Parmesan by Edible Perspective

 

Greens

Thank goodness for fresh greens. You might be able to find local arugula, spinach, lettuce, spinach, Swiss chard and/or watercress now, depending on where you live. I love them every which way: in salads, as pesto, tossed in pasta and sautéed with garlic. Greens elsewhere:

• Garlicky Swiss Chard and Chickpeas by Foodie Crush
• Skinny Spinach Lasagna by Pinch of Yum
• Spicy Cashew Lettuce Wraps by A Couple Cooks
• Spring Salad and Arugula Hummus by Love and Lemons

View more C+K arugula recipes ↣

Herbs

Fresh herbs often make the dish. Herbs that are in season now include basil, chervil, cilantro, dill, green onions, lavender, oregano, parsley, mint, sorrel, rosemary and thyme. Herbs elsewhere:

• Carrot, Dill and White Bean Salad by 101 Cookbooks
• Chilled Parsley and Pea Soup by My New Roots
• Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta by Two Peas and Their Pod
• Smashed Potatoes with Garlic and Chives by Vanilla Bean Blog

View more C+K cilantro recipes ↣

Kale

Kale is known as a cool weather crop, but it’s growing in my friends’ gardens, so I’d say it’s in season! Chop kale for stir-fries or a side of greens (sauté in olive oil and garlic), or massage it with a dash of salt for salads (see any of my kale salads for further instruction), or lightly coat roughly chopped kale with olive oil and roast it for kale chips. You can also blend kale into smoothies or juice it. Kale elsewhere:

• Kale, Spinach and Pear Smoothies by Joy the Baker
• Kale Caesar Salad with Crispy Garbanzo Bean Croutons by Mountain Mama Cooks
• Kale with Japanese Sesame Dressing by Yummy Supper
• Mushroom and Kale Grilled Cheese by Foodie Crush

View more C+K kale recipes ↣

Mango

Mangos are like tropical peaches and they are awesome. They can seem a little tricky to work with at first, but you just slice off one-third of each side, longways, from the top down, then dice the mango like you would an avocado. Mango elsewhere:

• Mango and Cilantro Guacamole by Two Peas and Their Pod
• Mango Habanero Black Bean Tacos by Love and Lemons
• Mango Jalapeño Margaritas by How Sweet Eats
• Mango Slaw with Cashews and Mint by Smitten Kitchen

melons

Hydrating summer melons are a treat in themselves. Get your fill of watermelon, cantaloupe and honeydew while you still can. Try throwing big slices of melon onto the grill for more savory applications. Melons elsewhere:

• Cantaloupe Lime Popsicles by Kitchen Confidante
• Fig And Melon Salad With Creamy Lemon Vinaigrette by Not Without Salt
• Jalapeño Watermelon Margaritas by Gimme Some Oven
• Salted Cantaloupe Honey Sorbet by Simple Bites

View more C+K watermelon recipes ↣

peaches

Fresh, local peaches are the epitome of summer. Feel free to eat them whole over the sink. You can grill pitted and halved peaches for salad or dessert, or bake chopped peaches in any number of fruity, juicy desserts. You can also find apricots and nectarines this time of year! Peaches elsewhere:

• Grilled Stone Fruit and Almond Mascarpone Dip by Desserts for Two
• Grace’s Spicy Peach Jam by Love and Lemons
• Grilled Halloumi and Peaches with Dukkah by My New Roots
• Grilled Portobello and Peach Burgers by Green Kitchen Stories

View more C+K peach recipes ↣

peppers

Peppers! Spicing up dinner in the New World for as long as we can remember. Bell peppers, jalapeños and more are in full force right now. Did you know that green, yellow, orange and red bell peppers are all the same variety of pepper, just picked at different stages? Green peppers are the youngest. The more red the pepper, the more time it had to mature before picking—that’s why red peppers are more expensive! Peppers elsewhere:

• Blistered Shishito Peppers by Spoon Fork Bacon
• Lentil Stuffed Peppers by Kitchen Confidante
• Panzanella with Cherry Tomatoes and Bell Peppers by A Couple Cooks
• Red Pepper Pasta with Mushrooms and Spinach by What’s Gaby Cooking

View more C+K bell pepper recipes ↣

Plums

I can’t resist a plump, juicy plum, can you? I’m partial to the more tart varieties. Treat plums like their stone fruit cousin, peaches—serve them raw or roasted or baked to bubbly perfection, in salads or desserts. Plums elsewhere:

• Baked Breakfast Quinoa with Plums and Pistachios by How Sweet Eats
• Plum Clafoutis by Salted Plains
• Spiced Plum Jam by Simple Bites
• Sweet Plum Sorbet by Joy the Baker

View more C+K plum recipes ↣

potatoes

Who doesn’t love a good potato? New potatoes and other small potatoes are in season now. Bring on the potato salad! Varieties outside of the standard Russet (especially the more colorful potatoes) tend to offer more nutritional value. Buy organic if you can. Potatoes elsewhere:

• Crispy Baked Garlic Matchstick Fries by Minimalist Baker
• Game Day Potato Skins by What’s Gaby Cooking
• Potato Breakfast Gratin with Red Peppers & Parmesan by The Kitchn
• Roasted Potato and Paprika Chickpea Salad by A House in the Hills

View more C+K potato recipes ↣

Radishes

How I love radishes! Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. I often prefer radishes to raw red onion, which can easily overwhelm other raw ingredients. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer. I also love pickled radishes, but the verdict is still out on roasted radishes. Radishes elsewhere:

• Breakfast Tacos with Avocado Radish Salsa by The Year in Food
• Charred Corn Tacos With Zucchini-Radish Slaw by Smitten Kitchen
• Radish and Egg Salad Sandwiches by A Couple Cooks
• Super Simple Radish Salad with Crème Fraiche by Yummy Supper

View more C+K radish recipes ↣

raspberries

Good raspberries are transcendent. They can be hard to come by because they don’t keep as long as other berries. Ripe raspberries are sweet, tender but not mushy, and pretty much perfect as is. They go great with cream, lemon, vanilla, almonds, honey and other berries. Raspberries elsewhere:

• Double Chocolate Raspberry Brownies by Oh, Ladycakes
• Quick and Easy Raspberry Fool by Foodie Crush
• Raspberry Chia Jam by A House in the Hills
• Raspberry Ripple Buckwheat Porridge by My New Roots

View more C+K raspberry recipes ↣

squash

Summer squash and winter squash collide in farmers’ markets this time of year. Summer squash varieties (like zucchini and yellow squash) have a thin skin that doesn’t require peeling. Most winter squash (like butternut and kabocha, but not delicata) have thick skins that usually need to be removed. Squash elsewhere:

• Summer Squash Pasta with Green Goddess Dressing by Sprouted Kitchen
• Vegan Zucchini and Yellow Squash Gratin by Minimalist Baker
• Zucchini Bread Pancakes by Smitten Kitchen
• Zucchini Summer Skillet with Poached Eggs and Garlic Brown Butter Baguettes by How Sweet Eats

View more C+K summer squash recipes ↣

tomatoes

Tomatoes are in full swing right now. Ripe tomatoes don’t need much help when it comes to preparation—a sprinkle of sea salt and a drizzle of olive oil is about all you need. Raw and roasted tomatoes are also amazing with garlic and basil. I’m pretty obsessed with burst cherry tomatoes—whether roasted or cooked in a pan on the stovetop—they never let me down. Tomatoes elsewhere:

• Chopped Tahini Salad with Crushed Pine Nuts and Mint by Dolly and Oatmeal
• Heirloom Tomato Salad Recipe by 101 Cookbooks
• Pesto and Roasted Tomato Omelet by Edible Perspective
• Roasted Cherry Tomato Bowls by Love and Lemons
• Super Powered Tomato and Basil Collard Wraps by The First Mess

View more C+K tomato recipes ↣

Looking for an ingredient that didn’t make the list? Check my ingredient index for relevant recipes.

More resources you might appreciate: 16 recipes that pack well for lunch (see also, lunch packing tips), 14 simple weeknight dinners and the fruit and vegetable tools you actually need. You can also shop my healthy kitchen equipment here!