What is in Season in August
Hello everyone and welcome back to my blog! Can you believe it is August already? This year has been flying by and we are rapidly approaching fall and the holiday season. I might be getting ahead of myself but fall is my favorite season and I am so excited to share all my chilly weather recipes with you.
Back to the present, it is August and while the worst of summer is likely over, it is still warm out for most of us. The best part of summer to me is seasonal produce, I love cooking with fresh, in season ingredients year round.
Now, you are likely wondering why it matters when produce is in season. Seasonal produce is fresher, more nutritious and most importantly, it tastes better. Seasonal produce is also less expensive, making it a budget friendly choice.
Another reason to eat seasonal produce is the health benefits, in season produce have higher nutritional value than those out of season. Winter fruits like oranges are high in vitamin C, which give your immune system a boost during cold and flu season. Summer fruits like peaches and plums provide extra beta-carotenes and other carotenoids that can help protect us from sun damage.
If possible, get your produce from your local farmers market, you will notice a difference in taste and price!
What is in Season in August?
Fruits
Apples
Avocadoes
Blackberries
Blueberries
Peaches
Plums
Raspberries
Tomatoes
Watermelon
Vegetables
Bell Peppers
Carrots
Corn
Cucumbers
Eggplant
Green beans
Sweet Onions
Zucchini
Telly’s Tips
Adding fresh, seasonal fruits and vegetables to your weekly meal plan is simple; here are some tips so you can enjoy the tastiest, freshest produce August has to offer.
Avocados: I love avocadoes, I eat them any chance I get. Add avocadoes to grain bowls, as part of a salad, as a side with any dinner, or mashed with salt and pepper and spread over whole grain bread.
Add sliced tomatoes, feta cheese, lemon juice or an egg to avocado toast for a filling breakfast.
Berries: Add fresh berries to a bowl or yogurt for a burst of flavor, adding handful of berries to a salad keeps getting your greens from getting boring or bake into pies or crumbles.
Tomato Basil Salad
Tomatoes: Fresh tomato salad is one of the best parts of summer.
Tomato, Basil and Mozzarella Salad
Ingredients
- 1 lb. fresh, on the vine tomatoes, sliced
- 1 lb. fresh mozzarella, sliced
- ½ cup basil, shredded
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly cracked black pepper to taste
Instructions
- Arrange tomatoes and mozzarella in an even layer on a platter drizzle with oil and vinegar then sprinkle with salt, pepper and basil.
Peach and Burrata Salad
Peaches: While peaches are most commonly found in desserts, they are just as delicious in savory dishes. I add fresh sliced peaches to summer salad or quarter fresh peaches and roast them with chicken or baked into a delicious crumble. Here are a few recipes.
Fresh Peach and Burrata Salad
Ingredients
- 2 ripe peaches, sliced
- 4 cups baby spinach, arugula, green leaf or spring mix
- One 8oz container of Burrata, drained
- 1/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 1 teaspoon fresh mint, minced
- Salt and pepper to taste
Instructions
- Wisk oil, vinegar, honey, mint, salt and pepper together
- Drizzle over greens, peaches and Burrata
Notes:
*Burrata is an Italian cow’s milk cheese made from mozzarella and cream. The outer casing is made of solid cheese with a creamy center with pieces of mozzarella mixed through.
Roasted Chicken with Peaches
Ingredients
- 2.5-3.5 lbs. bone in chicken pieces
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 fresh peaches, quartered
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- ¼ cup basil shredded
Instructions
- Preheat oven to 350°F
- Heat a pan over medium high heat
- Season chicken with salt and pepper
- Sear chicken on both sides until browned, about 5 minutes per side, be sure to not crowd the pan.
- Add chicken pieces and peaches to a roasting pan, drizzle with honey and balsamic vinegar and bake covered for 45 minutes.
- Let chicken rest uncovered for 5 minutes before serving.
- Sprinkle with basil
Eggplant: Eggplant gets a bad wrap for being bitter and mushy. One of the best ways I have found to combat this is to sprinkle cut eggplant with kosher salt and leave it on the counter for about 20-30 minutes. When you are ready to cook the eggplant simply use a paper towel to soak up the excess moisture that has come to the surface and brush off any excess salt. Eggplant is great roasted, grilled or stir-fried.
Roast eggplant drizzled with extra-virgin olive oil and a dash of salt and pepper at 400 degrees for about 30 minutes
Zucchini and Summer Squash: These two are the perfect duo for a weeknight side dish. Cut into rounds, sauté over medium heat with a mix of butter and olive oil, sprinkle with salt and pepper (or a little Italian seasoning!) and in 5 minutes you will have the a tasty vegetable that everyone in your family will actually want to eat.
A good quality olive oil makes all the difference in a vinaigrette, this is definitely where you should splurge.
Sesame Ginger Dressing
Ingredients
- 1/4 cup neutral oil (grapeseed, extra-virgin olive oil, avocado oil)
- 3 tablespoons toasted sesame oil
- 1/4 cup rice vinegar
- 1 tablespoon honey, brown sugar or 1/4 cup grated apple or asian pear
- 1 tablespoon ginger, finely minced or grated
- 2 tablespoon soy sauce
Instructions
- Whisk together all ingredients. Store in a mason jar or an airtight container for up to a week in the refrigerator.
Whole Grain Mustard Vinaigrette
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons whole grain mustard
- 2 teaspoons honey or sweetener of choice
- 1/2 teaspoon salt
- Fresh cracked pepper to taste
Instructions
- Whisk together all ingredients. Store in a mason jar or an airtight container for up to a week in the refrigerator.
