The days are long and the weather gives you a sense of what the inside of an air fryer must feel like. While June is full of hope, July is just sweaty—and we’re closing in. The good news is that plants love the long sunny hours and gnarly humidity. Summer’s produce will directly benefit as it ripens during this time—and so will you. This monthly article can help you decide which fruits and veggies to buy before they skyrocket in price, or completely disappear for another 10 months.
You’ll probably see a greater variety of tender greens and delicate fruits that don’t travel out of state well too. And let’s not forget about flavor: In-season produce is robust. If you’ve ever had an imported, wintertime tomato and then tasted an in-season tomato from a local garden (maybe even your own), you know they almost taste like different fruits entirely.
What’s in season right now
Apples
Raspberries
Plums
Tart cherries
Snap beans (green beans)
Cucumbers
Peppers
Tomatoes
Get ‘em before they’re gone:
Garlic scapes
Rhubarb
Snow peas
Produce in peak season:
Apricots
Beets
Cabbage
Mustard greens
Lettuce
Spinach
Keep in mind that availability varies by a few weeks regionally—so don’t be jealous if rhubarb left you a week ago, and don’t get cocky if you started seeing plums at the farmer’s market already. Do consider getting a chest freezer though, because you’ll want to freeze your peak season fruits in a month or so. (Here’s the best way to freeze fruit.)
Midea MERC04C4BAWW 3.5 Cubic Feet Chest Freezer, Cu.ft-Convertible, White $199.99 at Amazon Shop Now Shop Now $199.99 at AmazonWhat to cook with your bounty
Naturally, the best way to cool off is with a frozen treat. Mix fresh fruit or your newly made microwave compote into homemade ice cream, sorbet, or a slushy. I suggest a simple ice cream maker like this Cuisinart Pure Indulgence, or for a single serving, nothing beats the Dash My Mug. If you really want to get fancy, use the Ninja Slushi for a frozen drink. Blend your fresh fruit into a puree before adding it into your drink mixture.
If you can get used to a little oven warmth, now’s the time to churn out some pies. Cherry pies, peach pies, or blueberry tarts—whatever fruit you can get your hands on. Here’s my fail-proof way to lattice pie crust, and my best advice on preventing soggy fruit pies. If you’ve had trouble with pie in the past, give these a read.
Vegetables
This goes for both fruits and veg: grill them. It almost couldn't be easier. Swipe a neutral cooking oil over planks of squash or halved peaches and pop them on the blisteringly hot grates for a minute just to get some color. Salt them when they come off the heat.
Before you know it, we’ll all be swimming in tomatoes. And during that time, we have a duty to eat as many as possible every day. Get a jar of mayo and sliced bread ready for when that time finally swings around.
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