August. It’s August. And not just the beginning — it’s mid August. Bittersweet: I think that is the word for this month. The slow letting go of lots of sun, swimming holes, and unstructured days. Deep breath.
But we don’t have to say goodbye to vegetables too soon — we are just hitting the peak. From now until mid to late September our gardens and farms will be plumping up, ripening and sweetening our vegetables for your tables. This summer has been relatively cool, so tomatoes and eggplants and peppers may be slow, but the rest of the high summer veggies are coming on strong.
So pack it in while you can, friends.
Here are 9 recipes that make the most out of our last month of summer.
Summer Chicken Stew from BBC Good Food
This recipe has two steps. Really. It’s that easy. Great for a weeknight, has lots of seasonal veggies.
Vegetable Hakka Noodles (AKA Chow Mein) from Manjulas Kitchen
Simple sauce and noodle base that allows you to build whatever veggies you can in there. This recipe happens to include only veggies you’ll find in your CSA.
Mediterranean Cauliflower Couscous with roasted chickpeas from Andrea Bemis of The Kitchn
(hint: the cauliflower is riced, so it takes the place of the couscous — sneaky!).
Cauliflower Steaks from The Kitchn
Apparently, this is a thing. Popping up on restaurant menus all over the place. I didn’t know. But it sounds easy and amazing, so put it on your menu this week! Great for vegetarians and those looking to give the cauliflower main stage.
Zucchini with Chorizo and Lime from The Kitchn
An easy one pot meal. There’s a lot of parsley in my CSA, so I’d sub that in for the cilantro in this recipe, and maybe add a little coriander (since that’s the seed of the cilantro plant).
Green Bean Potato and Corn Salad from Love and Lemons
This could be a side, or add your favorite meat or seafood and make it dinner. It even has basil, which I have a lot of. Making this tonight!
Summer Squash Vegetable Pizza from Love and Lemons
What a great way to use up veggies: grab a Le Petit crust, roll it out, and load on the veggies and herbs and a little tomato sauce or olive oil. Done and done. This one from Love and Lemons is a great mixture of seasonal veggies.
Darla’s Delicious Frittata from Epicurious
I’ve starting making a frittata over the weekend when I have a bit more time and serving it for breakfast (or dinner) throughout the week. I recently read a frittata recipe that, instead of listing what vegetables, just said “vegetables.” As in, as long as you have some veggies, cheese, and maybe a little cream or meat (totally optional, though I do argue bacon is always a good idea) along with eggs, you’ll be good to go.
Easiest Refrigerator Pickles from Smitten Kitchen
And a little nod to what’s coming down the pike: storing veggies. Pickling! Cucumbers, they are great for snacking, salading, and some great Greek food. But when in doubt, pickle them!
We’ll be taking a break next week. Because #peasfarmparty. Hope you all will join us for our 20th anniversary get down Thursday, August 18th.
I’ll be writing about going back to school (gasp!) next time around. Until then, eat well.