August is overflowing with peak summer produce—think juicy tomatoes (my fave!), sweet corn, crisp cucumbers, and sun-ripened peaches. This guide will help you make the most of August seasonal produce with recipe ideas, storage tips, and ways to use up what’s in your garden, fridge, or CSA box.
Roots and Radishes is all about eating mindfully through the seasons to nourish both ourselves and the planet! If you're already a gardener, participating in a CSA, or a farmers market frequent shopper, this guide is the perfect place to plan ahead for using up your seasonal produce.
If you're new to eating seasonally, get excited, because it helps you get the most flavorful, budget-friendly, nutrient-dense foods while making an external impact as well. It nourishes the planet by contributing fewer carbon emissions in food transportation, while also supporting your local community of growers.
With recipes and approachable techniques like the ones you can find here, it's totally doable for everyday families with gardens, CSAs, or fridges full of veggies. Let's get into more details around August seasonal produce and recipe inspiration to help you use it up!
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What's in Season in August?
In August, be sure to stock up on:
- Vegetables: bell peppers, hot peppers, cucumbers, zucchini, yellow squash, tomatoes, corn, leafy greens (chard, leaf lettuce, spinach), green beans, eggplant
- Fruits: blueberries, raspberries, blackberries, tart cherries (end of season), peaches, plums, nectarines, watermelon, cantaloupe, honeydew melon
- Herbs: basil, mint, parsley, dill, oregano, thyme, sage, rosemary
The CSA Way: When I signed up for my first CSA years ago, I learned about something called the "CSA Way", which is eating and planning around seasonal produce first. In other words, you plan meals by thinking about what you're going to make with those carrots, cucumbers, or onions—thereby guaranteeing more vegetables, herbs, and fruits your meals. If you're curious about this, check out my post about community supported agriculture shares (CSAs)!
Seasonal Recipes to Make In August
Corn
Being from Wisconsin—a major corn-producing state—August is a month I look forward to every year for the BEST sweet corn! It totally rocks my world, and below are some of my favorite recipes to use it in.
Late Summer Veggie Pasta Salad
A late summer veggie pasta salad with late summer seasonal produce, creamy and tangy goat cheese, and a light and bright lemon vinaigrette. Perfect for holding on to summer while also prepping for back-to-school!
Zesty 20-Minute Street Corn Salad (Esquites)
This 20-minute healthy street corn is just what you need to take tacos or any Mexican dish to the next level in a matter of minutes! Instead of mayo, this recipe uses 2% or whole milk Greek yogurt for creaminess, and feta for salty, cheesy flavor. Jalapeños and chipotle seasoning give it some spice!
Creamy Roasted Mexican Street Corn Salad (No Mayo!)
This wholesome Mexican-inspired street corn salad is made with creamy Greek yogurt. It's spicy and delicious on its own or as a topping for tacos, arepas, burrito bowls, and tortilla chips! It gets its spiciness from chipotle seasoning, fresh jalapeños, and a bit of Cholula hot sauce. The creamy richness comes from whole milk Greek yogurt and feta. YUM!
Berries & Peaches
There are still late season berries to enjoy, and peaches are still going strong in August! That said, August is usually the last month to get the peak season berries and peaches, so you'll definitely want to savor them with these recipes.
Creamy Peach Pie Overnight Oats with Yogurt
These peach pie overnight oats are a cool and creamy way to enjoy one of summer's best fruits! Overnight oats are a hearty make-ahead breakfast that can be made with 5 minutes of hands-on time, and the fridge does the rest of the work.
Peach Pie Yogurt Bowls
Peach pie yogurt bowls are are a quick, easy, and high protein breakfast to enjoy in summer with juicy, peak season peaches! Complete with warming cinnamon and crunchy granola, the flavors and textures of these yogurt bowls almost taste like dessert.
Summertime Blackberry Baked Oatmeal (Meal-Prep Friendly!)
This blackberry baked oatmeal recipe is a cozy, nutrient-packed breakfast with juicy blackberries, bright lemon, and a hint of sweetness. Perfect for meal prep or a weekend brunch, it’s wholesome, delicious, and easy to make!
Ridiculously Good Blueberry Lemon Overnight Oats
These blueberry lemon overnight oats are a healthy and filling breakfast recipe! They're extra creamy, high in protein, and bursting with bright lemon and juicy blueberries. Prepare them the night before, and breakfast will be ready when you wake up!
Peach Blueberry Salad with Goat Cheese
This peach blueberry salad is everything summer demands: simple, juicy, refreshing! Greens, juicy peaches, peak season blueberries, tangy goat cheese, crunchy toasted almonds, drizzled with aged balsamic vinegar and extra virgin olive oil.
Incredible Fresh Peach Crisp (So Jammy!)
This wholesome peach crisp is full of jammy fresh peaches baked in cinnamon beneath a crisp topping that resembles an oatmeal cookie! It's a simple, delicious way to enjoy the best fresh peaches of the year.
How to eat seasonally where YOU are: Fruit and veggie seasons will vary across climates and hemispheres, so "seasonal" might mean something slightly depending on where you live. The best (and most fun!) way to know exactly what's in season near you? Experience it for yourself! This is how I learned to embrace seasonal eating—going to local farmers markets, shopping at local food co-ops, and signing up for CSAs. Notice what is local and available. Maybe even join a community garden or start your own, even if it's small!
Cucumbers
If you have a garden and cucumbers are coming out of your ears, these recipes are perfect for using up a bunch of cukes at once! Cucumbers are also in season in July, and in August they're still going strong.
Tomatoes
My love for tomatoes knows no bounds! From smaller varieties to big, juicy heirloom tomatoes, we've got tomatoes recipes that'll help you use fresh summer tomatoes.
Eat Local Tip: If you can, head to your local co-op or farmers market, or sign up for a CSA or community garden plot (or your own garden at home!). Eating locally grown food is an easy way to have a more sustainable kitchen. If it's not possible or accessible, select seasonal produce from your usual grocery store based on this guide!
Bell Peppers
Roasting up peppers make them SO delicious for pastas, pizzas, and salads.
Roasted Red Pepper Pizza Sauce
This roasted red pepper pizza sauce is packed with bold flavor from fire-roasted tomatoes and roasted red peppers. It’s the perfect homemade alternative to store-bought sauces. Use it on pizzas, as a dip, or in pasta dishes!
How to Roast Bell Peppers (Oven Method)
Roasting bell peppers is one of the easiest ways to elevate any dish! You can make sauces and spreads, add them to pasta salads and sandwiches, top pizza, or put them out as an appetizer.
Green Beans
I find that simple is usually the way to go when it comes to green beans. Kids love snacking on them raw, and they also shine with simple cooking methods—thinking steaming, air frying, and roasting.
Simple 15-Minute Air Fryer Green Beans
These air fryer green beans are the perfect way to get a simple, healthy veggie side dish on the table in 15 minutes or less! Finish with a touch of flaky salt and squeeze of lemon for the ultimate flavor bomb.
Quick Tips for Cooking with Seasonal Produce
- Clean greens and topped veggies! If you're storing salad greens, beets, kohlrabi, carrots, or other veggies with tops, clean them first! Remove tops from root veggies and kohlrabi, as they will otherwise dry out quickly in the fridge. Use a veggie scrubbing brush to scrub carrots and beets, then dry them with a clean towel. Spin tops in or other greens in a salad spinner, and store in a zip-top bag or container with a reusable paper towel to absorb moisture.
- Helpful storage and cleaning tools: I don't think I can live without my salad spinner, vegetable brush, and Stasher bags for storing veggies!
- Storing fresh herbs: Herbs have a brief shelf life as it is, and it can be even shorter when not stored properly! I recommend storing tender herbs (such as parsley, cilantro, dill) upright in a jar of water in the fridge. Just like flowers! You can cover them lightly with a bag, bees wrap, or other reusable cover, if desired. For hardier herbs (like rosemary or thyme), wrap them in a damp cloth or paper towel and store in an airtight container in the fridge. For a complete guide to storing herbs (including freezing and drying), take a look at my free herb storage guide!
Seasonal Eating Challenge!
Ready to start eating seasonally, or max out your CSA and garden produce? Try completing the challenge steps listed to below to nourish yourself and the planet.
- Sign up for my newsletter and follow me on Instagram @rootsnradishes for more seasonal recipe guidance and inspiration.
- Take one trip to a local farmers market or farm stand (better yet, combine it with social time with a friend or family!).
- Pick up one or more of the ingredients featured here.
- Make one of the recipes listed above!
Recipes to Help You Use Your August Produce
Using up veggies means having good sauces and dressings in your back pocket! If you can dip or drizzle, then you've got a delicious way to make your veggies fun to eat.