Ah, summer. It’s not just about longer days and warmer weather; it’s a full-blown explosion of flavor arriving straight from the earth. Forget tired, travelled produce – summer is when everything seems to burst forth with vibrant color and taste right in our backyards or local farms. Walking through a farmers market in July or August is like stepping into nature’s candy store, a feast for the eyes and the promise of delicious meals to come. This is the time to truly eat with the seasons, enjoying fruits and vegetables at their absolute peak.
Embracing seasonal eating isn’t just a trendy concept; it’s a return to how people naturally ate for centuries. When produce is picked at its prime and hasn’t journeyed thousands of miles, it simply tastes better. It’s sweeter, juicier, more aromatic. Plus, you’re often supporting local growers and reducing your food’s carbon footprint. It’s a win-win-win situation: better flavor for you, better for the community, and often better for the planet. So, let’s dive into the bounty that summer generously offers.
Summer’s Sweet Jewels: Fruits
Summer fruits are nature’s dessert, often needing little more than a quick rinse to be enjoyed. They are the stars of pies, crumbles, salads, and refreshing drinks, but honestly, eating them straight from the punnet or tree is hard to beat.
Berries, Berries Everywhere
Is it even summer without berries? Strawberries might start in late spring, but they hit their stride in early summer, offering that perfect balance of sweet and slightly tart. Then come the raspberries and blackberries, delicate and intensely flavored, perfect for sauces, jams, or just popping into your mouth. And let’s not forget blueberries, little powerhouses of flavor that are fantastic in muffins, pancakes, or simply stirred into yogurt. Seek out local PYO (Pick Your Own) farms for the freshest experience – it’s a great day out, and the rewards are incredibly tasty.
Stone Fruits: The Taste of Sunshine
These are the fruits with a single, hard pit or “stone” in the center. Think juicy peaches, fuzzy apricots, smooth-skinned nectarines, and deep-red plums and cherries. Summer is their moment to shine. A perfectly ripe peach eaten over the sink, juice dripping down your chin, is one of life’s simple pleasures. Stone fruits are incredibly versatile: grill them to caramelize their sugars and serve with ice cream, chop them into salsas for grilled chicken or fish, bake them into pies and cobblers, or slice them into fresh summer salads with greens and a light vinaigrette. Look for fruits that feel heavy for their size and have a fragrant aroma – a good indicator of ripeness.
Garden Heroes: Summer Vegetables
While fruits often steal the summer spotlight, the vegetable patch is working overtime too, producing an incredible array of flavors, textures, and colors that form the backbone of summer cooking.
Tomatoes: Not Just Red
Forget the pale, mealy tomatoes found out of season. Summer tomatoes are a revelation. From giant, juicy beefsteaks perfect for slicing onto burgers, to sweet cherry and grape tomatoes ideal for salads or roasting until they burst, to the vibrant colors of heirloom varieties in shades of yellow, orange, purple, and even striped – there’s a tomato for every occasion. A simple Caprese salad (sliced tomatoes, fresh mozzarella, basil, olive oil, salt, pepper) is summer on a plate. Or try slow-roasting them with garlic and herbs to intensify their flavor for sauces or spreading on crusty bread.
The Prolific Squash Family
Zucchini and yellow summer squash are summer staples, notorious for their enthusiastic growth – neighbours often try to give away their surplus! But don’t underestimate their versatility. Slice them thinly for salads (yes, raw!), grill them in planks, spiralize them into “zoodles,” shred them into fritters or breads, or chop them for sautés and ratatouille. Their mild flavor makes them excellent carriers for other ingredients. Don’t forget their blossoms! Squash blossoms, often dipped in a light batter and fried, are a delicate summer treat.
Sweet Corn: Kernels of Gold
Corn on the cob is synonymous with summer barbecues. Look for ears with tight, green husks and plump kernels. The fresher, the better, as the sugars start converting to starch soon after picking. Grilling or boiling are classic preparations, served simply with butter and salt. But don’t stop there! Cut the kernels off the cob and add them to salads, salsas, chowders, or sauté them with peppers and onions for a vibrant side dish. Fresh, sweet summer corn is miles apart from the canned or frozen versions.
Eating Seasonally: More Than Just Flavor. Opting for produce during its natural growing season often means you’re getting fruits and vegetables picked at their peak ripeness. This generally translates to better taste and texture. While nutritional content varies based on many factors, peak ripeness often coincides with optimal nutrient levels for that specific fruit or vegetable compared to items picked prematurely for long-distance shipping.
Peppers: From Sweet to Spicy
Summer brings a rainbow of peppers. Sweet bell peppers (green, red, yellow, orange) are fantastic raw in salads, sliced for dipping, or roasted until tender and sweet. They add crunch and color to stir-fries and fajitas. For those who like a bit of heat, summer is also prime time for various chili peppers, from mild poblanos (great for stuffing) to fiery jalapeños and serranos, perfect for adding a kick to salsas, marinades, and sauces. Grilling peppers brings out their natural sweetness and adds a lovely charred flavor.
Green Beans: Snap to It
Fresh green beans should have a satisfying snap when broken. Summer varieties, whether classic bush beans or elegant thin French haricots verts, are tender and flavorful. Forget boiling them into mushiness! Blanch them quickly to retain their bright green color and crisp-tender texture, then toss with vinaigrette, sauté them with garlic and almonds, or add them to potato salads. They are also surprisingly good when grilled until slightly blistered.
Aromatic Accents: Summer Herbs
No summer dish is complete without the bright, fresh lift of seasonal herbs. They add complexity and vibrancy with minimal effort.
Basil: The Scent of Summer
Sweet, slightly peppery basil is the quintessential summer herb, pairing perfectly with tomatoes, mozzarella, garlic, and olive oil (hello, pesto!). It’s delicate, so add it towards the end of cooking or use it raw in salads, dressings, and as a garnish. There are different varieties too, like Thai basil with its anise notes or purple basil for visual appeal.
Mint: Cool and Refreshing
Mint brings a cooling freshness to summer dishes and drinks. Muddle it into iced tea or lemonade, chop it into fruit salads (especially with watermelon), blend it into dressings for lamb or grain salads, or use it generously in Middle Eastern dishes like tabbouleh. It grows vigorously, so planting it in a pot is often recommended to keep it from taking over your garden.
Other Summer Stars
Don’t forget about parsley (flat-leaf generally has more flavor than curly), versatile cilantro (love it or hate it!), grassy dill (wonderful with fish, cucumbers, and potatoes), and robust rosemary and thyme, which hold up well to grilling and roasting with meats and vegetables.
Making the most of summer produce is all about simplicity. Let the fresh, vibrant flavors shine. A drizzle of good olive oil, a squeeze of lemon juice, a sprinkle of sea salt, and perhaps some fresh herbs are often all you need to create truly memorable summer meals. Visit your local market, talk to the farmers, try something new, and savor the delicious, fleeting taste of summer.
