Garden-Fresh Summer Produce

See what's in season this summer from The Chef's Garden.

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Squash Blossoms

These summer flowers are edible on their own but can also add color to a soup or salad. Try them solo or stuffed with cheese and fried. Photograph by The Chef's Garden

Get the Recipe: Crispy Squash Blossoms Filled with Pulled Pork and Ricotta

Pea Field

Garden peas, field peas and sugar snap peas abound this time of year. You can eat them straight from the market or turn them into a cold soup. Photograph by The Chef's Garden

Get the Recipe: Green Pea Soup

Arugula

Spice up your salad with this iron-rich green that has a slightly bitter and peppery flavor. Look for bright leaves and wash them thoroughly before tossing a into salad. Photograph by The Chef's Garden

Get the Recipe: Watermelon and Arugula Salad

Mixed Squash

A short cooking time plus tender and edible flesh make summer squash perfect for a quick side dish or main course. Look for bruise-free, brightly colored crookneck, pattypan and zucchini varieties. Photograph by The Chef's Garden

Get the Recipe: Summer Squash Casserole

Wax Beans

Green beans might be available all year long but now is the time to pick up pale yellow wax beans. Select slender and brightly colored beans and steam or simmer them until just tender. Photograph by The Chef's Garden

Get the Recipe: Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad

Eggplant

Summer is the peak season for eggplant, when you’ll see all different varieties of color and shape. Since this veggie soaks up oil like a sponge, try dipping it in batter before baking or frying it. Photograph by The Chef's Garden

Get the Recipe: Grilled Eggplant Pizza

Lettuce

No matter which lettuce variety you pick, make sure it is crisp and blemish-free. Before making a salad or yes, throwing your greens on the grill, wash and drain the leaves to remove excess water. Photograph by The Chef's Garden

Get the Recipe: Chicken Skewers With Grilled Romaine

Lettuce Field

With hundreds of varieties of lettuce to choose from, you’re sure to find the best of what’s in season right now. Stock up on this low-calorie and nutrient-rich summer produce. Photograph by The Chef's Garden

Get the Recipe: Bibb Salad with Parmesan Butter Crostini

Baby Eggplant

Baby eggplant and white eggplant can be prepared just like their larger cousins but most likely require shorter cooking time. Keep it colorful by mixing and matching the different varieties in one dish. Photograph by The Chef's Garden

Get the Recipe: Wild Mushroom Ravioli with Eggplant and Goat Cheese

Heirloom Tomatoes

Grown from heirloom seeds, these tomatoes are very flavorful and come in all different shapes and colors. Choose from purple, dark red and even brown heirloom varieties. Photograph by The Chef's Garden

Get the Recipe: Heirloom Tomato Tacos

Eggplant Flower

Before eggplant becomes the deliciuos ingredient we serve for dinner, its plant produces these eggplant blossoms.

Get the Recipe: Spicy Hoisin Glazed Eggplant

Sweet Corn

It’s peak season for this sugar-rich corn variety. Look for bright green husks, golden silk and fat kernels. Fresh corn should be cooked the day it’s bought and served with a dab of butter and salt or added to a simple summer recipe. Photograph by The Chef's Garden

Get the Recipe: Sweet Corn Pudding

Baby Tomatoes

Pick red or yellow baby tomatoes that are small in size but still pack in great flavor. Snack on these pint-sized bites solo or add them to any side dish. Photograph by The Chef's Garden

Bok Choy

Look for firm white stalks and crisp leaves to get the best of this veggie. Use them raw in salads or stir-fry them for an Asian-inspired feast. Photograph by The Chef's Garden

Get the Recipe: Grilled Bok Choy