Food made with in-season produce is practically a work of art. It’s also cheaper, tastier, and fresher. It’s too hot to cook in August, so all the following recipes are no-cook, or use only the stovetop.
All of our shopping and nutrition info comes from the USDA website or in the case of the carrots, the University of Maine.
Choose peaches with firm, fuzzy skin that yields to gentle pressure. If it doesn’t yield, it’s not ripe yet. You can let peaches ripen on your counter; after that, store them in the fridge for up to seven days.
Choose berries that are dry, full, firm and free of mold. Use them within one to two days of purchase; they go bad quickly.
The freshest carrots are firm and well-colored with bright greens on top. Avoid wilted, flabby, or cracked carrots. Smaller carrots are usually more tender than the large ones.
Buy blueberries that are dark blue with a silvery bloom. They should be plump, firm, uniform in size, dry, and free of stems and leaves.
Choose firm, dark green cucumbers that feel heavy for their size.