Welcome to the August edition of our monthly series that aims to help you cook more seasonally (visit the first one, Seasonal Cooking For May, for an introduction and definition of “seasonal”).
If July was the harbinger to abundant produce, August is the start of the official “oh my goodness, what am I going to do with all this _________ (fill in the blank)?” September will continue this trend and whether you are growing your own produce, getting it from a CSA or farmer’s market, these two months are a veritable gluttony of seasonal produce.
If you want to preserve some of this bounty by canning (here’s a Canning 101, if you’re interested), drying, or freezing- well, game on!
You can keep up with my preserving (and find links to recipes if you’re “putting up” along with me) in the sidebar where I share what I’m making and putting up from some of this abundant produce.
What you’ll find in season this month:
- Apples (Gravensteins mark the start of our apple season here)
- Cauliflower (I’ve got some orange cauliflower (Cheddar) ready to be harvested right now)
- Green Beans
- Peaches (and nectarines)
- Tomatoes (somewhere- here, they’re still all green…)
From the pantry and freezer:
- This is really the time to eat mostly fresh stuff! I’ve got a few things to use up in the freezer still – mainly berries and a stray bag of veggies – but most of our menus are planned around what is available from the garden. Love this time of year!
Recipes for August:
I’m still waiting on the corn, but we should have some by the end of the month.
Of course, we make this any time of the year with frozen pesto, but now we get it fresh.
I could eat heaps of these grilled (using one of those grill baskets)- you won’t believe how good they are!
Everyone who tries these loves them. I think they are really surprised by that.
Am I dreaming to think by the end of the month I’ll be able to have this salad?