We’re already so close to fall, but there is still so much to enjoy in the remaining weeks of summer! Explore the seasonal produce of August to get some very special cooking inspiration!
The best way to enjoy the glossy, juicy berries is straight off their prickly brambles – a process both pleasing and annoying, if you ask me. But if you can lay hands on some organic blackberries, that have neither been fed with pesticides, nor harvested too early to reach the peak of sweetness, gathered by a kind farmer to keep your hands, arms, legs, and every other bit of your body scratch-free, do bake a blackberry pie or simply serve them with whipped cream or ice cream as a very summer-y dessert.
To me, cooked eggplants smell like early fall and maple leaves that have started turning. But they are in fact already ripe and ready to sate you hunger for vegetables in August! Roast them on their own or with other seasonal produce that will put in place the accents that are missing from the gentle taste of eggplants: garlic, onions, herbs, bell peppers, and lemon.
We’re all used to seeing green beans in the Frozen Food section, but they are actually very enjoyable when fresh! Their tender pods work well in salads and stews, especially when accompanied by onions, potatoes, or tomatoes and seasoned with basil, vinegar, or simply butter or olive oil.
Green Beans recipes:
The first thing you should remember about halibut is that you do not buy Atlantic halibut. The ocean suffers from overfishing, and the halibut population is on rapid decline there. The halibut you should look for comes from the Pacific Ocean, from fishing areas near Alaska, British Columbia, California, or Washington. Halibut is packed with healthy nutrients and devoid of the watery taste some people try to avoid.
Ripe and juicy, with their soft fluff and pink cheeks, peaches come in over two thousand varieties, so you are sure to find at least one that is in season in your area! Do you know how to choose the best peaches? Their fragrance is the key: the stronger the sweeter. Make peach preserves for colder seasons, grill chopped peaches or slice them, bake a pie and top with a scoop of ice cream. You can also add a peachy twist to savory pork-based dishes. But the most enjoyable way to enjoy a peach (can I say so?) is to eat it straight out of hand, with juice trickling down your chin and hands!
This tomato relative grows inside a pretty lantern of a flower. Although tomatillos can ripen to acquire a yellow or even red color, they are most often harvested at their bright-green stage, when they still have a sharp taste that is very welcome in salsa verde.
Tomatoes come in assorted colors, shapes, and sizes – choose the one that suits your cooking intentions best! You can simply slice a ripe tomato up and enjoy it with a dash of pepper and salt. But you can also roast them with garlic, cook with basil, and add to any other dish that needs a sweetish-sour shade to its flavor.
I’m not sure there is a better way to enjoy watermelons than eating them fresh, biting straight from a huge slice, but I’m really eager to try one of the savory recipes from my article about wonderful watermelons: they combine the sweetness of the juicy fruit/vegetable with the saltiness of feta for a supposedly delicious contrast. We’ll see, then!
What’s in season in your area right now? Which seasonal produce are you looking forward to enjoying every year? Share your ideas in the comment section!