August Seasonal Produce Guide and Recipes • #eatseasonal

What’s in season in August?

Written by Becky

Man oh man, harvest season is here in full swing!!  Though my garden is a bit sad this year (new baby got me kind of busy) the booths at the farmers market are bustling. I am almost overwhelmed at the amount of produce to choose from and I even get a little panic-y like I’m going to miss out on something if I don’t get it now.  Maybe I just need a cool cocktail to relax a little and just enjoy it all while it’s here… fresh tomatoes, bright colored carrots with all of their beautiful stems in tact, green beans so fresh you can hear them snap, and raspberries so juicy that I’ll still be thinking of their ripe flavor come mid winter.

You know the drill by now… today I’m sharing some past recipes using seasonal ingredients and on the 10th of August, bloggers around the web will be sharing new recipes featuring the ingredients above. Follow the hashtag #eatseasonal to get all of the latest greatest seasonal ideas.  Save the image at the top of this post as your computer screensaver to help you remember to eat what’s fresh.  Or use the image at the bottom of the post for your cell phone.  Enjoy!

Salmon with Apple Cucumber Avocado Salsa


Salmon with Apple, Cucumber, Avocado Salsa

Apple Fennel Salad

Peach Apple Sauce

Sweet Potato, Apple, Cranberry Saute

Maple Cashew Baked Apples by Cookin’ Canuck

Lingonberry Custard Apple Tart by Project Domestication

Maple Walnut Apple Butter Oatmeal by The Lemon Bowl

Roasted Beet and Walnut Dip


Beet, Goat Cheese and Hazelnut Galette 

Beet Walnut Honey Dip

Beet Cherry Berry Smoothie

Goat Cheese Plolenta with Crispy Beets

Beet Cocktail

Roasted Beet and Hazelnut Salad

Roasted Beet and Plum Salad by Floating Kitchen


Blackberry Coffee Cake

Arugula Salad with Blackberries and Chèvre by Cafe Johnsonia

Blackberry Ginger Smash by The Lemon Bowl

Blackberry and Almond Coffee Cake by Floating Kitchen


Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen

Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck

Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl

Carrot Soup Recipe


Classic Carrot Cake

Butternut Squash, Carrot and Orange Soup

Spanish Carrots with Fennel and Toasted Hazelnuts

Carrot and Date Bran Muffins

Creamy Carrot Soup with Crispy Chickpeas (dairy-free)


Cauliflower Fried Rice

Quinoa Crusted Cauliflower Steaks

Cauliflower Pizza Crust

Cauliflower Couscous Greek Salad

Tzatziki Chicken Salad Recipe


Chinese Cucumber Salad

Tzatziki Chicken Salad

Greek Pasta Salad

Salmon with Apple, Cucumber, Avocado Salsa

Cucumber and Chickpea Salad with Creamy Za’ahtar Dressing by Project Domestication

Quick Refrigerator Pickles by Mountain Mama Cooks

Roasted Pork Chops with Green Beans and Peaches

Green Beans

Roasted Pork Chops with Peaches and Green Beans

Curry Chicken with Green Beans

Green Beans with Feta and Pecans

Easy Green Bean Salad by Simple Bites

Pearled Barley Salad with Green Beans and Feta by Flavor the Moments


Tzatziki Yogurt Chicken Salad with Fresh Herbs 

Blueberry Mint Gin Cocktail 

Tomato Basil Chicken Quinoa

Cauliflower Couscous Greek Salad with Parsley, Mint, and Basil 

Thai Basil Pesto Pasta

Avocado and Basil Picnic Sandwiches

Kale and Black Bean Falafel Recipe


Classic Kale Salad + How to Video

Kale Chips

Kale Artichoke Dip with Greek Yogurt

Kale and Black Bean Falafel (pictured above)

Kale and Coconut Chicken Salad

Kale Caesar Salad with Blueberries and Lemon Ricotta

Turkey Chili with Kale

Soft Scrambled Eggs with Leeks


Soft Scrambled Eggs with Goat Cheese and Leeks (pictured above)

Yukon Gold Potato and Leek Soup with Sorrel

Chicken with Mushroom and Leeks by FoodieCrush

Spring Vegetable Risotto with Leeks by Flavor the Moments

Leek and Mushroom Bake with Polenta Crust by Simple Bites

watermelon mojito recipe


Watermelon Mojitos (pictured above)

Watermelon Wedge Salad with Basil Goat Cheese and Almonds

Melon Caprese Skewers with Herb Oil by Floating Kitchen

Melon Arugula Salad by Two Peas and Their Pod

Coconut Macaroon Filled Peaches


Coconut Macaroon Filled Peaches (pictured above)

Stone Fruit Burrata Salad

Canned Peaches with Honey Simple Syrup

Peach and Proscuitto Salad

Chicken and Peach Curry

Classic Peach Pie

Peach Buckle (similar to coffee cake)

Peach Ice Cream

Butterscotch Peach Ice Cream Sandwiches

Honey Peach Freezer Jam

spanish romesco sauce


Roasted Red Pepper Sauce with Cashews

Egg Muffins with Peppers, Kale and Cheddar

Spanish Romesco Sauce (pictured above)

Roasted Vegetable Enchiladas

Roasted Cauliflower and Farro with Red Pepper Sauce

Plum Tarragon Jam Recipe


Plum Upside Down Cake

Spiced Plum Butter

Plum Tarragon Jam (pictured above)

Stone Fruit Breakfast Pastries


Roasted Potato Salad

Yukon Gold Potato and Leek Soup with Sorrel

Potato Gnocchi (step-by-step guide)

Farmers Market Salad with Green Beans, New Potatoes and Goat Cheese Croutons

Boiled Potatoes with Olive Oil, Basil and Mint by Cookin’ Canuck


Fava Bean and Fennel Risotto with Sautéed Radicchio

Raspberry Popovers


Raspberry Popovers (pictured above)

Raspberry Apricot Galette

Beet Banana Raspberry Smoothie

Raspberry and Chocolate Angel Food Cake Grilled Cheese by Foodie Crush

Raspberry Coffee Streusel Muffins by Floating Kitchen

Raspberry Crepes Brûlée by Project Domestication

Raspberry Almond Scones by Two Peas and Their Pod

Summer Squash

Summer Squash Custard

Farro Risotto with Squash and Corn

Farro with Tomatoes Sausage and Kale


One-Pan Farro with Tomatoes, Sausage, and Kale (pictured above)

Marinara Sauce for Canning

Freezer Tomato Sauce

Strawberry Tomato Dessert Sauce

Homemade Bolognese Sauce

Tomato Gravy

Zucchini Oatmeal Chocolate Chip Cookie Recipe


Greek and Italian Zucchini Noodle Salads

Zucchini Chocolate Chip Cookies (pictured above)

Hazelnut Zucchini Bread

Zucchini Noodle Salad with Spicy Peanut Sauce

Quinoa Primavera with Zucchini

August Seasonal Produce Guide and Recipes • #eatseasonal

Comments (6)

  1. I made the mistake of planting a squash plant this year instead of zucchini. My husband and international student (living with us for the semester) hate the taste of squash. What recipe(s) do you recommend to mask the taste of squash?!

    • First of all, what kind of squash is it? You could shred it and bake it into a bread similar to zucchini bread. Or cook and blend with carrots for a carrot squash soup (maybe add some ginger). Or do the same thing but mask with tomatoes for squash tomato soup. I also found this site which could be helpful:
      Overall, I would mix it with other vegetables and add a lot of spice. Hope that helps!

      • The seed packet just says squash, but it’s not a butternut. It has a thin skin. I really like the idea of a squash tomato soup, mmmm…, or using it in a bread. Perfect, thanks! My new goal is to turn these squash haters! 🙂

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