How to Use Up All Your Height-of-Summer Produce



Photo by: Friedrich Strauss

Friedrich Strauss

The garden is exploding, your CSA is at its peak, and you can’t seem to help yourself from stopping at the local farmers market. It’s the best time of year to be a local food junkie! Here are some tips and recipes to help use up your seasonal bounty.


Low-calorie cukes are easy to munch and have an irresistibly fresh aroma. They also have a high water content, which means they will help keep you hydrated.

Recipes to try:

"My Recipe Box" FNK Recipe: Food Network Kitchen's Cucumber Mint Iced Tea,"My Recipe Box"FNK Recipe: Food Network Kitchen'sCucumber Mint Iced Tea

Photo by: Armando Rafael Moutela ©2013, Television Food Network, G.P. All Rights Reserved 2013, Cooking Channel, LLC All Rights Reserved

Armando Rafael Moutela, 2013, Television Food Network, G.P. All Rights Reserved 2013, Cooking Channel, LLC All Rights Reserved



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Use herbs as an ingredient, not a garnish. Fresh herbs play a starring role in recipes for chimichurri, salad dressing and pesto (which can be frozen and enjoyed for months). Instead of lettuce, use combo of various fresh herbs and arugula in salad.

Recipes to try:



Food Styling: Anne Disrude Prop Styling: Karin Olsen

Photo by: Kat Teutsch

Kat Teutsch


Nothing says summer like a colorful, sweet and juicy tomato. Use copious amounts in recipes like salads and grilled kebabs. Also try cooked recipes like fresh tomato sauce and slow simmered jam. Whole, clean tomatoes can also be frozen. To defrost, blanche in boiling water then peel and use in any cooked tomato recipe.

Recipes to try:


Corn gets a bad reputation for being unhealthy, but it actually has plenty of nutrients to offer, including fiber, magnesium, potassium and the antioxidant lutein. Toss whole cobs on the grill for a charred flavor, or add the kernels to salsa.

Recipes to try:

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved


It’s the best time of year for watermelon, cantaloupe and honeydew. Explore the farmers’ market for unique varieties like sun jewel or casaba melons. Use the flesh and juice in salads, drinks and frozen treats. Don’t forget the rind – it’s wondrous when pickled.

Recipes to Try:



Food Stylist: Rebecca Jurkevich Prop Stylist: Pamela Duncan Silver

Photo by: Kana Okada © 2012, Kana Okada

Kana Okada, 2012, Kana Okada

Photo by: 032033003033


Stone Fruit

If you’ve ever gone peach picking you know what a challenge it can be to use a peck of ripe peaches before they begin to rot! Get more mileage out of stone fruit by making jam (try an easy freezer recipe) or a batch of fruit leather. Grill and top with frozen yogurt for dessert or chop and add to rice for a spectacular side dish.

Recipes to Try:



Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.

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