Best late-summer farmers’ market buys and pro tips

Late summer is peak season for farmers’ markets. Stalls overflow with colorful produce, fragrant herbs, and specialty items you will not find in a supermarket. August and September bring a mix of summer’s sweetest harvest and the first signs of fall, making it the perfect time to fill your basket with fresh, local food. Here are some of the best finds and creative ways to enjoy them, plus a pro tip for each so you can store, prep, and enjoy them at their best.

Heirloom Tomatoes

Bursting with flavor and available in every shape and color, heirloom tomatoes are perfect for salads, sandwiches, and quick sauces. Drizzle with olive oil, sprinkle with coarse salt, and enjoy them raw to savor their true taste.

Pro Tip: Store tomatoes at room temperature and stem-side down to keep them juicy and prevent premature wrinkling.

Sweet Corn

Late summer corn is at its sweetest. Grill it in the husk for a smoky flavor or cut the kernels off the cob for salads, salsas, and chowders. Try our super simple Shrimp & Corn Chowder.

Pro Tip: Keep corn in the husk in the fridge and use it within 24–48 hours for the best flavor and sweetness.

Peaches

Juicy and fragrant, peaches are ideal for both sweet and savory dishes. Slice them over yogurt, bake into cobblers, or pair with fresh mozzarella and basil for a refreshing salad. Our Peach Crisp is easy enough for non-bakers.

Pro Tip: Ripen peaches in a paper bag at room temperature, then refrigerate once they reach peak softness to slow further ripening.

Peppers

From sweet bells to spicy jalapeños, peppers shine this time of year. Roast and peel them for sauces, stuff them with cheese and grains, or pickle them for later use.

Pro Tip: Store peppers unwashed in a produce bag in the crisper drawer to keep them crisp for up to two weeks.

Eggplant

Glossy purple eggplants are perfect for grilling, roasting, or blending into dips like baba ganoush. Pair with tomatoes and herbs for a Mediterranean-style side.

Pro Tip: Choose smaller, heavier eggplants for fewer seeds and a less bitter taste. Use them within three days for best flavor.

Zucchini

Abundant in August, zucchini can be spiralized into noodles, shredded into breads and muffins, or grilled alongside other vegetables. Looking for a main dish? Try our vegan Zoodles & Tofu with Garlicky Peanut Sauce.

Pro Tip: Avoid washing zucchini until just before cooking to prevent mold. Store in a perforated bag in the fridge for up to a week.

Basil

This aromatic herb is in full swing late summer. Make pesto, scatter leaves over pizza, or muddle into cocktails for a burst of flavor. Looking for something a little different? Check out our Cantaloupe, Cucumber and Burrata Salad with Basil & Mint.

Pro Tip: Trim basil stems and store them in a glass of water on the counter like a bouquet but never in the fridge, which turns leaves black.

Apples

Early fall varieties start appearing in September. Use them in pies, slice into salads, or simmer into applesauce for a taste of the season.

Pro Tip: Store apples in the refrigerator’s crisper drawer away from other produce; they release ethylene gas that speeds ripening.

Grapes

Local table grapes arrive at markets with intense sweetness. Snack on them fresh, roast for a jammy side dish, or freeze for a refreshing treat. Ever cook savory dishes with grapes? Our Chicken Thighs with Grapes, Thyme & Smoked Paprika is easy and spectacular.

Pro Tip: Store grapes unwashed in a ventilated container in the fridge to keep them fresh. Wash just before eating.

Winter Squash

By late September, you will see early varieties like delicata and acorn. Roast them for soups and salads or stuff them for a hearty vegetarian main. This Roasted Delicata Squash & Arugula Salad with Goat Cheese and Pomegranate is easy to make and fancy enough for guests.

Pro Tip: Store whole winter squash in a cool, dark, well-ventilated place (not the fridge) to preserve flavor for weeks or even months.

The Takeaway

Shopping at the farmers’ market in August and September means getting the best of both worlds: summer’s bright flavors and fall’s cozy comfort foods. With a little storage know-how, you can extend the life of your produce and make the most of every bite. Bring a big basket, explore the stalls, and let the season inspire your cooking.

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