What's in Season in August? Vegetables

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Bell Peppers: Bell peppers are some of the most widely consumed vegetables for good reason: they are delicious, packed with vitamins, easily accessible, and incredibly versatile. While bell peppers are in season locally from July to September, you can almost always find them in grocery stores. Eat them raw, steam, grill, cook, or stuff them - the possibilities are endless! → all about bell peppers. 

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Broccoli: Broccoli is packed with health benefits. The popular vegetable can help boost your immune system due to its high vitamin C content and has even been said to help protect against certain kinds of cancers and diabetes. When it comes to cooking, there’s almost nothing you can’t do with broccoli. Try steaming it as a side to a meat or fish dish or bake it into a quiche. → all about broccoli. 

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Carrots: Their mild & pleasant taste makes carrots a favorite among many - even babies! Aside from tasting great, carrots contain more beta-carotene than any other veggie meaning they are great for your eyesight. They also contain pectin and are great for people with a sensitive stomach. Carrots are very versatile, you can eat them raw, cook them, make soup with them, or even bake them into a cake. → all about carrots.

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Celery: Due to its low calorie content, celery has long been a favorite among dieters. Celery also acts as a natural antibacterial and can stimulate digestion and alleviate gas due to its essential oils and bitter substances. Try eating it raw with a dip or peanut butter, add it to a salad for a delicious crunch or use it in a vegetable soup. → all about celery.

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Cucumber: Cucumbers are packed with vitamins and minerals, and have an extraordinarily high water content which makes them very hydrating. On top of that, cucumbers are low in calories making them a great snack food. You can eat cucumbers raw (however, they can be a little hard to digest this way), steamed, braised, or even stuffed. → all about cucumbers.

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Chanterelles: In the culinary world, chanterelles have long been a favorite among chefs for their delicious nutty flavor and exquisite, meaty texture. Aside from being extremely tasty, chanterelles are high in iron, fiber and vitamin A. Chanterelles are perfect as the star in risottos or creamy soups but also go well with meat, pasta, dumplings or delicious omelets. → all about chanterelles.

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Corn: Corn has been foundational in a variety of cuisines, and is loved by both children and adults alike for its mild, sweet-fresh taste. It’s also packed with nutrients - fiber, potassium, magnesium, and B vitamins. One of our favorite ways to eat corn is grilled on the cob, or in a fresh corn salad with tomato and feta. → all about corn.

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Eggplant: Eggplant’s popularity stems from its delicious meaty texture, nutty flavor but it’s also incredibly healthy. In fact, eggplant can help lower ‘bad’ cholesterol due to its fat-soluble fibers and the anthocyanins it contains can help regulate high blood pressure. Try baking it with tomatoes and garlic or use the baked pulp to make a creamy spread. → all about eggplant.

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Green Beans: Green beans are a staple in the American diet for their versatility, accessibility, and a mild taste. Since green beans consist of 90 percent water, their share of nutrients is relatively low. Nevertheless, seven ounces of green beans cover about 40 percent of your daily requirement of vitamin C. → all about green beans. 

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Hokkaido Pumpkin: Hokkaido pumpkins are smaller and less fibrous than many other pumpkins, but this also makes them quite a bit easier to cook with! They are also relatively low carb, are a great source of vitamin A, and are high in potassium. There are endless options when it comes to cooking Hokkaido pumpkin - try making soup, mashed potatoes, pie, casseroles, or stuffing them. → all about Hokkaido pumpkin. 

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Onion: Onions are the basis for many dishes, and come in many varieties and forms. While they are locally in season from July to October, you can find them in grocery stores year-round. Onions can help promote healthy digestion and are high in B vitamins as well as vitamin C. Since there are so many varieties, you can find one that’s suitable for almost any dish. → all about onions.

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Shallots: Shallots were made popular by French cooking for their mild and delicate taste. Shallots are incredibly versatile and as a rule of thumb, if a recipe calls for onion, you can almost always replace it with shallots if you prefer a milder taste. Shallots pair particularly well with red and game meat dishes. → all about shallots. 

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Tomatoes: While you can find tomatoes in stores year-round, nothing beats a locally grown, plump, and juicy tomato that’s perfectly in season. What makes tomatoes particularly healthy is their abundance of lycopene which has antioxidant properties. Tomatoes are also high in vitamin C and minerals such as potassium, magnesium, and folic acid. → all about tomatoes. 

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Zucchini: Zucchini is one of the most widely-sold and utilized vegetables on the market. While it can be bought year-round, many people grow their own zucchinis in the summer. Zucchini is delicious, versatile, and healthy. One of our favorite ways to prepare zucchini is as ‘zoodles’ or zucchini noodles, which are a great low-carb substitute for regular pasta. → all about zucchini. 

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