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One of the many joys of summer is the riotous abundance of local produce available at farm stands and farmers' markets throughout the country. The vibrant flavors of these freshly harvested fruits and vegetables need little coaxing to shine — simple is almost always the way to go.
There's a whole world of melons beyond American cantaloupes and honeydews. This summer, reach for the casabas, Crenshaws, Sharlyns and other melon varieties for a sweet, juicy and aromatic treat. Serve them at room temperature to savor their full flavor.
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Fresh peppers, from the sweet and mild bell peppers to the mouth-searing habaneros, bring a burst of color and flavor to summer salads and sides.
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Summer tomatoes might as well be a completely different vegetable than their pale winter counterparts. Ripe, juicy and still warm from the sun, they're a true late-summer treat.
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Sweet corn, either on or off the cob, is the quintessential summer side dish. Grill it in its husk, shave the kernels off the cob and toss into a salad or season with
melted butter and a sprinkle of salt — this is
summer dining at its most primal (and we
mean that as a compliment).
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Although zucchini, crookneck, pattypans and other members of the squash family are great tasting and easy to prepare, the prolific bounty of these sprawling vines tend to overwhelm backyard vegetable gardeners and farm stand aficionados alike. We're here to help you take care of that squash overload.
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Peaches and their stone
fruit relatives, like nectarines and plums, are remarkably versatile; they're great in desserts, cooked down for jellies and
condiments, grilled, pickled or simply eaten raw with the juices dribbling down your arm.
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Their exteriors can be white,
black, pink, purple or even
green. They also range in size — ideal for feeding one person or a whole family. All eggplants have one thing in common; luxurious white flesh with rich, meaty texture that lends itself perfectly to being grilled, roasted, stewed or fried.
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