Summer Harvest Season
July 15 – September 15From mid-July to mid-September, markets overflow with sun-ripe tomatoes, sweet corn, zucchini, cucumbers, peppers, peaches, and fragrant basil. Cooking gets lighter and faster: think no-cook dinners, chilled soups, and quick grills that keep the kitchen cool. Lean into simple techniques—salted tomato salads, caprese, panzanella, and gazpacho—plus light pastas and vegetable-forward sides. Make the most of abundance with pesto, quick pickles, and easy fruit bakes for later in the week. Shop frequently, store produce dry and unwashed, and let peak flavors lead the menu.
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