What’s in Season: August Produce & Recipes

Fresh Flavors You’ll Love Before Summer Ends

August brings some of the most vibrant and flavorful produce of the year. From juicy stone fruits to sun-ripened vegetables, this month is all about celebrating the bounty of late summer. Whether you’re shopping at your local farmers market or harvesting from your backyard garden, now is the time to enjoy fruits and veggies at their peak.

Here’s a guide to what’s in season in August, plus a few easy recipe ideas to make the most of it!

🍑 Peaches

Sweet, juicy, and perfectly soft, peaches are a summer staple.

Try this:
Grilled Peach & Burrata Salad – Halve and grill peaches, then plate with fresh burrata, basil, a drizzle of balsamic glaze, and a sprinkle of sea salt. It’s the perfect sweet-savory combo for a warm evening.

🍅 Tomatoes

Heirlooms, cherries, Romas, and August tomatoes are bursting with flavor.

Try this:
Fresh Tomato Bruschetta – Dice ripe tomatoes, mix with olive oil, garlic, basil, and a splash of balsamic. Serve over toasted baguette slices for a quick and tasty appetizer.

🌽 Corn

Golden and sweet, corn is at its best in late summer.

Try this:
Mexican Street Corn (Elote) – Grill whole ears of corn and slather with mayo, cotija cheese, chili powder, and a squeeze of lime. It’s messy, delicious, and worth it.

🍉 Watermelon

Nothing screams summer like a slice of cold watermelon.

Try this:
Watermelon Mint Feta Salad – Cube watermelon and toss with crumbled feta, fresh mint, and a drizzle of lime juice for a refreshing side dish or snack.

🫐 Blueberries

These antioxidant-rich berries are still going strong in August.

Try this:
Blueberry Oat Muffins – Make a batch of hearty muffins with fresh blueberries, oats, and a dash of cinnamon. Great for on-the-go breakfasts or lunchbox treats.

🥒 Cucumbers

Cool and crunchy, cucumbers are great for hydration and light meals.

Try this:
Cucumber Yogurt Dip – Grate cucumbers and mix with plain Greek yogurt, garlic, lemon juice, and dill. Serve with pita chips or fresh veggies.

🍆 Eggplant

This versatile veggie shines in savory dishes.

Try this:
Easy Eggplant Parmesan – Bread and bake eggplant slices, then layer with marinara sauce and mozzarella cheese. Serve over pasta or on their own.

🍇 Grapes

Sweet and snackable, grapes are great raw, but can also surprise in savory dishes.

Try this:
Roasted Grape & Goat Cheese Crostini – Roast grapes with a bit of olive oil and thyme, then spread goat cheese on toasted bread and top with the warm grapes.

Final Tip: Visit Your Local Farmers’ Market

Shopping local doesn’t just support small farms, it also guarantees you’re getting produce picked at its freshest. Ask the growers for their favorite ways to prepare what’s in season, and you might discover a new recipe or two!

August Seasonal Dinner Party Menu

Starter: Watermelon, Mint & Feta Skewers

Ingredients:

• 3 cups seedless watermelon, cubed
• 1/2 cup feta cheese, cubed or crumbled
• Fresh mint leaves
• Balsamic glaze (optional)

Instructions:

1. On small skewers or toothpicks, alternate watermelon cubes, mint leaves, and feta.
2. Arrange on a platter and drizzle lightly with balsamic glaze just before serving.
3. Serve chilled.

Salad: Grilled Peach & Arugula Salad

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups fresh arugula
• 1/2 cup burrata or fresh mozzarella
• 1/4 cup toasted pecans
• Fresh basil leaves
• Balsamic glaze
• Olive oil, salt, pepper

Instructions:

1. Brush peach halves with olive oil and grill for 2–3 minutes per side until charred and tender. Slice when cooled.
2. Toss arugula with a little olive oil, salt, and pepper.
3. Plate the arugula, then top with grilled peach slices, burrata, pecans, and basil.
4. Drizzle with balsamic glaze and serve.

Main: Summer Tomato & Corn Pasta

Ingredients:

• 12 oz pasta (penne or farfalle work well)
• 2 ears of fresh corn, kernels removed
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup grated Parmesan (plus more for serving)
• Salt, pepper, fresh basil

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water.
2. In a large skillet, heat olive oil. Add garlic and sauté for 30 seconds.
3. Add tomatoes and cook for 3–4 minutes until softened. Stir in corn and cook another 2 minutes.
4. Add cooked pasta, reserved water, Parmesan, and a pinch of salt and pepper. Stir until creamy.
5. Top with fresh basil and more cheese before serving.

Side: Cucumber Yogurt Dip with Toasted Pita

Ingredients:

• 1 cup Greek yogurt
• 1 cup grated cucumber (squeezed dry)
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• Salt and pepper to taste
• Pita bread, cut into triangles

Instructions:

1. Mix all ingredients (except pita) in a bowl. Chill for 30 minutes.
2. Toast pita in the oven or grill for a crisp finish.
3. Serve dip with warm pita chips.

Dessert: Blueberry Oat Crumble Bars

Ingredients:

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1 1/2 cups fresh blueberries
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 2 tbsp sugar

Instructions:

1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. In a bowl, mix oats, flour, brown sugar, and melted butter until crumbly.
3. Press 2/3 of the mixture into the bottom of the pan.
4. In another bowl, toss blueberries with cornstarch, lemon juice, and sugar. Spread over the crust.
5. Sprinkle remaining oat mixture on top.
6. Bake 35–40 minutes or until golden brown. Cool before cutting into bars.

Optional Drink Pairing: Peach Basil Sparkler

Muddle ripe peach slices and fresh basil, add sparkling water (or prosecco for an adult version), and serve over ice.