Make the Most of Summer’s Bounty

The end of summer can feel like a race against the clock in the kitchen. Suddenly, the tomatoes are piling up on the counter, the zucchini seems to multiply overnight, and the farmers’ market is overflowing with one last wave of peaches, corn, peppers, berries, and fresh herbs.

Instead of letting that abundance go to waste, think of late summer as an opportunity to get creative. You don’t need complicated recipes or special equipment to make the most of the season. A few simple techniques can turn an overload of produce into meals, sauces, sides, and ingredients you’ll be happy to have later.

Roast or Grill What You Have

One of the easiest ways to use a large amount of summer produce is to cook it all at once. Tomatoes, zucchini, peppers, eggplant, onions, and corn all benefit from roasting or grilling. Cut vegetables into similar-sized pieces, toss them with olive oil, salt, and pepper, and roast until they’re browned and tender. Or take them outside and grill them until lightly charred. Our Grilled Corn on the Cob recipe with herb butter is always a hit!

The cooked vegetables can become a side dish one night, a filling for sandwiches the next day, and the base of a grain bowl later in the week. You can also blend roasted tomatoes and peppers into a simple sauce for pasta.

Turn Tomatoes Into Something You Can Keep

When tomatoes are at their peak, there are only so many salads and sandwiches you can eat. Fortunately, tomatoes are particularly versatile. Make a quick tomato sauce, salsa, or tomato soup and freeze it in small portions. Even a simple batch of chopped tomatoes cooked with garlic, olive oil, and herbs can become a useful starting point for future meals. For a quick and easy recipe - we recommend our Italian Bruschetta!

For an even easier storing option, freeze whole ripe tomatoes. They won’t have the same texture once thawed, but they work beautifully in cooked dishes such as soups, stews, and sauces. 

Make Zucchini Work Harder

Zucchini is one of those vegetables that can quickly overwhelm a summer kitchen. The trick is to stop thinking of it as a side dish and start treating it as an ingredient.

Grate zucchini into fritters, quick breads, pancakes, or savory muffins. Slice it thinly for sandwiches and pizzas, or cut it into chunks and add it to pasta and stir-fries.

For especially large zucchini, remove some of the seedy center before cooking. The remaining flesh can be grated or chopped and used in a variety of dishes.

Preserve Peaches and Berries

Late-summer fruit doesn’t need much help to become dessert. Slice peaches over yogurt or ice cream, toss berries into oatmeal, or simply serve ripe fruit with whipped cream. We love our Peach Crumble Cups recipe for a quick, refreshing dessert!

If you have more than you can eat fresh, freezing is your friend. Spread berries in a single layer on a tray, freeze them, and then transfer them to a container or freezer bag. Peaches can be sliced, frozen, and later used in smoothies, crisps, cobblers, and sauces.

You can also turn fruit into a simple compote by simmering it with a little sugar and lemon juice. Spoon it over pancakes, yogurt, oatmeal, or ice cream.

Embrace the Last Hurrah

There’s also something to be said for simply enjoying summer produce while it’s still here. Make one final tomato salad. Eat corn with plenty of butter. Bake a peach crisp. Put every remaining pepper and zucchini on the grill.

Seasonal cooking doesn’t have to be complicated. The goal is to make good use of what you have while it’s at its best - and, when possible, save a little of that flavor for later.

As summer fades into fall, the overflowing basket of tomatoes or peaches may start to look less like a problem and more like a gift. With a little roasting, freezing, chopping, and creativity, you can stretch the best flavors of summer well beyond the season itself.