There’s something about eating in season that just hits different. The tomatoes are sweeter. The peaches drip down your chin. The herbs feel like they were plucked straight from someone’s grandmother’s garden. And when you cook with what’s actually growing right now, your food just tastes better. Period.

We’re deep in the heart of summer—late July into early August—and the markets are overflowing with some of my all-time favorite ingredients. Whether you’re a farmers market girly like me or just trying to make smarter choices at the grocery store, here’s what to look out for (and what to do with it when you get it home).

Fruits You’ll Want to Eat Over the Sink:

• Peaches: Juicy, fragrant, and everywhere right now. You already know I’m in my peach era. Roast them with rosemary and chicken thighs. Jam them. Smash them into a cocktail. Or just slice them over yogurt with a drizzle of honey.
• Plums & Pluots: These are your sweet-tart girlies. I love them in galettes, or just sprinkled with flaky salt as a snack.
• Melons: Think cantaloupe, watermelon, and honeydew. Perfect in salads with mint and feta or blitzed into a frozen granita.
• Figs: Soft, jammy, and fleeting—if you see them, grab them. Try them roasted with goat cheese and balsamic.
• Blackberries & Blueberries: We’re nearing the end of the berry season, but you can still find some good ones. Toss them into a cobbler or a quick compote for your pancakes.

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Vegetables Stealing the Show:

• Tomatoes: The moment we’ve all been waiting for. Get the ugly ones. The cracked ones. The heirlooms in every color. Make a tomato sandwich. Make sauce. Make friends with your neighbors by dropping off a few.
• Zucchini & Yellow Squash: Roast it, grill it, spiralize it, shred it into muffins. Or do what I do and make roasted zucchini pasta with brown butter and herbs.
• Cucumbers: Cooling, crunchy, and begging to be quick-pickled or tossed into a Thai-style salad with lime and fish sauce.
• Okra: Highly underrated. Fry it, stew it, or toss it on the grill for a smoky twist.
• Corn: Buy it with the husks still on and char it on the grill. Add it to salads, salsas, or serve simply with butter and lime.
• Eggplant: Slice and roast it with olive oil until creamy, then layer into pastas or grain bowls.
  

Herbs and Extras:

• Basil, Mint, Cilantro, and Dill: All at their peak right now. Use with reckless abandon.
• Chili Peppers: If you like a little heat, grab some fresnos or serranos and add to dressings, marinades, or fresh salsa.

My Go-To Combos This Time of Year:

• Grilled corn + feta + chili-lime butter
• Sliced peaches + burrata + basil + balsamic
• Zucchini + pasta + lemony brown butter breadcrumbs
• Heirloom tomato salad + flaky salt + olive oil + toast
• Watermelon + mint + cucumber + feta
  

Final Thought:
If you’re standing in the produce section wondering what’s good—here’s the cheat code: smell it. If it doesn’t smell like anything, it’s probably not in season. But if that peach is calling your name from three feet away? That’s dinner.

P.S. This week in The Motherload, I’m focusing on farmer’s market finds—easy dinners built around what’s fresh, juicy, and overflowing at the market. If you’re looking for low-effort, high-impact meals that taste like summer, you’re gonna want to subscribe. Click here to join us (and yes, there’s a shopping list too).

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