August Seasonal Fruits and Vegetables
August is at the tail end of summer, but the heat shouldn't stop you from exploring the many fresh fruits and vegetables in season this month. Here is a list of fresh seasonal produce to look for - the list may change depending on where you are.
- Look for stone fruit at the farmers markets and at the local grocery store. Stone fruits include peaches, pears, nectarines, cherries, and apricots. Don't forget about the tropical mango.
- Yes, berries are still in season this time of year, and look for juicy blackberries and boysenberries. These will be at their peak. You can still find fresh strawberries on sale, and blueberries will be easily found in the fruit aisles.
Peppers & Chilies:
- This is a great time to pick and dry your favorite peppers or make salsas and pepper jellies for canning. Both sweet bell peppers and hot chiles are harvested now.
- If there is a time to experiment with avocado recipes, look for them discounted at the markets now. While these tend to be expensive year round, the summer time is when they are at their best.
Onion and Garlic Family:
- Look for onion bulbs, shallots, and green onions. Garlic will be plentiful during the late summer and early fall harvest periods for storage for the rest of the year.
Squash and Zucchini:
- Summer squash such as yellow bar squash and zucchini are best picked small and prepared fresh in sautes or lightly grilled. They will be tender and flavorful, and nothing more than a quick marinade makes their true flavors stand out.
Recipe for Summer Squash Patties
Here is a simple recipe for summer squash patties. Just grate them and stir with the ingredients for an easy summer appetizer. Serve with ranch dressing, spice salsa, or a chilled fresh tomato sauce.
- 1 cup summer squash, grated
- 4 tablespoons all-purpose flour
- 1 large egg, beaten
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Oil, as needed for frying
- Stir all the ingredients together in a mixing bowl.
- Drop by spoonfuls into a hot pan with about a quarter-inch of oil on the bottom. Fry until browned on the botton, turn, then continue frying until the second side is browned.
- Remove with a slotted spatula to a plate lined with paper towels. Serve hot.