In my opinion, summer is the best time for produce because so many fruits and vegetables are now in season! I find myself eating my weight in fruit this time of the year and I do so with no regrets. Soft, leafy herbs are also in season, and I always keep several bunches around my house for salads and stir fries. Without further ado, here’s the July produce guide!
AVOCADOS
Even though we can find avocados in the supermarket year-round (usually from Mexico or South America), California avocados are in season now. Unless you are planning to use the avocado right after you buy it, you’re better off buying an avocado that’s slightly firm and letting it ripen on your counter for a few days. Ripe avocados turn brown or black quite quickly, so you should eat them within a day. Besides using avocados for guacamole and salads, I love mixing 1/4 or 1/2 of an avocado in my smoothies to make the more smooth and filling.
Cajun-Spiced Baked Salmon with Avocado Lime Sauce Baked Avocados with Fresh Salsa (from Floating Kitchen) Charred Broccoli and Tofu Stuffed Avocados with Sweet Lemon Curry Sauce (from The First Mess) Chilled Avocado Soup with Plum Pico de Gallo (from Will Frolic For Food) Avocado Chocolate Mousse Parfaits
BEANS
When you’re picking green beans or any other type of string beans, pick the ones that look crisp and do not have a lot of brown spots on them. Store them in a plastic bag in the refrigerator. Condensation tends to build up in plastic bags in the refrigerator. If you are not going to eat the beans in a few days, slip a sheet of paper towel in the bag to absorb extra moisture.
Green Bean Farro Salad (from What’s Gaby Cooking) Roasted Green Beans with Vinegary Dill Sauce (from Our Four Forks) Mediterranean Three Bean Salad Green Beans with Almond Pesto (from Smitten Kitchen) Miso Maple Green Bean Salad with Bacon
BLUEBERRIES
Pick blueberries that are vibrant blue. Try not to pick the ones that have wrinkled skin. Store the blueberries in a sealed container that’s lined with a sheet of paper towel. Be sure to sift through the berries and throw out any that have moldy or mushy bits. I love eating blueberries because they are high in fiber and Vitamins C and K!
Blueberry Frozen Yogurt Blueberry Kamut Salad with Mint Yogurt Dressing (from The Seasoned Vegetable) Wild Blueberry Earl Grey Smoothie Bowl with Fresh Lemon-Vanilla Yogurt (from Kumquat) Simple Berry Smoothie (from A Beautiful Plate) Blueberry Corn Chicken Salad with Maple Dressing (from Eating Bird Food)
CHERRIES
Photo Credit: Mary Warren from The Kitchen Paper When buying red cherries, such as Bing cherries, pick ones that have a deep red color. It’s generally a sign that the cherries are ripe.If you are buying Rainier cherries (the yellow cherries), choose ones that look shiny and smooth without too many brown spots on them. Also, try picking cherries with green stems—it’s an indication of freshness. The stems will turn brown and woody over time. Store cherries in a plastic bag in the refrigerator. If you have a lot of cherries to go through, rinse and remove the cherry pits and freeze the cherries for smoothies. I usually line a baking sheet with parchment or wax paper and lay the fruit on top.
Skinny Cherry & Lime Leaf Margaritas (from Hola Jalapeño) Steak Tacos with Cherry Pico de Gallo (from The Kitchen Paper) Cherry Lime Red Beet Smoothie Cherry Bourbon BBQ Sauce (paleo)
KITCHEN TIP: HOW TO PIT CHERRIES WITHOUT A PITTER
CORN
When you are picking ears of corn, squeeze the tip to see if it is filled with corn kernels. I like picking smaller ears of corn because the kernels tend to be much more tender and juicy. I don’t shuck the corn before refrigerating them because the husks help prevent the kernels from drying out. Once I cut off the kernels from the corn, I collect the corn cobs and freeze them in a bag to make vegetable broth (along with other vegetable scraps).
Slow Cooker Corn and Potato Soup Grilled Corn and Berry Hummus Flatbread (from Running to the Kitchen) Vaghareli Makai (Spiced Indian Corn (from David Lebovitz) Grilled Corn and Feta Egg in a Hole Avocado Toast (from Half Baked Harvest) Spicy Fish Tacos with Grilled Corn Slaw & Avocado Coriander Sauce (from The Brick Kitchen)
CUCUMBERS
Photo Credit: Sarah Menanix of Snixy Kitchen Pick cucumbers that look vibrant green (or yellow, if you’re picking lemon cucumbers) and don’t have much wrinkled skin. I typically buy Persian or English cucumbers because their skin and seeds are quite tender. I usually store cucumbers in a paper bag and then place that bag into a plastic bag. The paper bag helps absorb moisture from condensation. Cucumbers should be consumed within 4 to 5 days.
Sesame Ginger Miso Cucumber Salad (from Snixy Kitchen) Cucumber Mint Smoothie (from Happy Healthy Mama) Moroccan Watermelon Cucumber Salad with Pistachio (from Feasting at Home)
EGGPLANT
Photo Credit: Aysegul D. Sanford from Foolproof Living Choose eggplant that are firm with little or no brown spots on the outside. Also, check the tops of the eggplant. If the eggplant is still fresh, the tops will not be dried and shriveled. You can actually store eggplant at room temperature for a day or two. If you still haven’t used the eggplant yet, store them in the refrigerator in a plastic bag.
Roasted Eggplant with Garlic Yogurt and Za’atar (from Foolproof Living) Eggplant Bliss Bowl with Mint and Cilantro Chutney Pickled Eggplant Mediterranean Bowl with Faux-lafel (from Brewing Happiness) Grilled Tenderloin and Eggplant Open-Faced Caprese Sandwiches (from Floating Kitchen)
GREENS
Pick the bundles of greens that are still vibrant—if you see yellowness in the greens, it’s an indication that they are beyond their prime. When I buy bunches of kale or collard greens, I typically strip the leaves off the stems, rinse and spin the leaves in a salad spinner. I then lay the leaves on a baking sheet lined with a tea towel and let them dry for about 30 minutes. I’ll then refrigerate them in plastic bags. This tiny bit of prep work usually makes cooking much more pleasant throughout the week.
Green Shakshuka with Kale and Collard Greens Kale Paneer (from Cook Republic) Tahini Mint Kale Salad (from The Full Helping) Arugula Avocado Salad with Lemon Vinaigrette (from Andie Mitchell) Spinach Salad with Toasted Pita & Hazelnuts
SOFT HERBS
Many tutorials I’ve seen online recommend sticking herbs into a glass jar or cup filled with water and covering everything with a plastic bag. Some websites will say to store the covered herbs on your kitchen counter or the refrigerator. The problem with storing them in the counter, I’ve found, is that you’ll attract a lot of fruit flies (especially basil). On the other hand, the problem with storing them in the fridge is that I don’t usually have the space. That’s why I wrap a damp paper towel around the stem of the herbs and wrap everything in a plastic bag. I’ll tie the opening of the bag with a rubber band and refrigerate the herbs.
Cold Cucumber Basil Soup with Peach and Tomato Salsa (from The Green Life) Vegetarian Carrot Top Pesto Pasta with Zucchini Noodles Spicy Thai Mint Julep (from Honestly Yum) Feta, Basil and Spring Onion Muffins (from Salted Plains) Quinoa Tabbouleh
KOHLRABI
Usually, kohlrabi are sold in supermarkets without their greens. Pick the ones that still look green (or purple) on the outside without much brown spots. Wrap them in a plastic bag and store them in the refrigerator for up to a week or two. If you are lucky enough to find kohlrabi with their greens still in tact, don’t throw the greens away! You can cook them like collard greens!
Leek and Kohlrabi Fritters Spicy Kohlrabi Noodles (from Love and Lemons) Kohlrabi, Corn & Tofu Curry (from Oh My Veggies) Curried Millet Stir Fry with Kohlrabi Curried Kohlrabi Fries (from Dishing Up the Dirt)
PEAS (SUGAR, SNOW)
Pick sugar peas or snow peas that are vibrant green with smooth skin. Store them in a plastic bag and keep them in your crisper drawer. I always string my sugar peas and snow peas before cooking them. It’s a habit I picked up from Mama Lin!
Kung Pao Tofu Stir Fry Roasted Sugar Snap Peas with Mint (from With Food and Love) Shrimp with Snow Peas (from Simply Recipes) Green Bean and Sugar Snap Pea Salad (from Life is But a Dish) Rice Noodles with Shrimp & Snow Peas
STONE FRUIT
Photo Credit: Amanda Paa from Heartbeet Kitchen When you’re picking peaches or nectarines, choose the ones that have some red skin around the neck. If the skin around the stem looks completely yellow or white, it’s an indication that they were picked off the tree before the optimal time. Ripe peaches and nectarines will have some give when you squeeze them and the skin should be deep red. Ripe plums, pluots or apricots will also have some give and fell quite soft on the top. I usually buy stone fruit with varying degrees of ripeness. That way, I’ll have some ready to eat and can leave the rest to ripen over the next few days.
Gluten-Free Pluot Torte Peach Baked Muesli (from Heartbeet Kitchen) Peaches and Cream Vegan Chia Pudding (from Cotter Crunch) Gluten-Free Strawberry Nectarine Crisp (from Minimalist Baker) Summer Stone Fruit Crisp (from Oh She Glows)
STRAWBERRIES
When I’m picking strawberries, I always go for the basket that have the least mount of whiteness around the stem. It’s an indication that the strawberries are ready to eat. Store strawberries in a sealed container lined with paper towels. Do not rinse the berries before you store them—this can cause the berries to turn mushy. I usually hull my strawberries and throw away the tops. After reading this article, I’m going to save them for my smoothies!
Teriyaki Tofu Spring Rolls Creamy Millet Porridge with Roasted Strawberries (from Naturally Ella) Strawberry Mint Bourbon Smash (from Hungry Girl Por Vida) Strawberry Mint Limeade Popsicles (from Uproot Kitchen) Grilled Salmon with Strawberry Salsa (from The Roasted Root)
SUMMER SQUASH
Photo Credit: Traci York from Vanilla and Bean Pick summer squash that are shiny and have vibrant color on the outside. They can be stored at room temperature for a day or two. After that, store them in plastic bag inside the crisper drawer in your refrigerator.
Zucchini Corn and Tomato Salad with Avocado Lime Dressing (from Vanilla and Bean) Zucchini, Arugula and Feta Frittata (from The Roasted Root) Grilled Summer Squash Boats (from Healthy Seasonal Recipes) Summer Squash Peach Kisses (from Heartbeet Kitchen) Turmeric Zucchini and Potato Fritters
TOMATOES
Pick tomatoes that have a vibrant color and taut skin. Store them at room temperature. If you notice that mushy spots are starting to form at the bottom of the tomatoes, eat them immediately or store them in the refrigerator for another day or two.
Greek Salad with Heirloom Tomatoes and Chickpeas Summer Squash Pasta with Pesto and Chickpeas (from The Year In Food) Tomato Tart with Scallion and Goat Cheese Filling (from O & O Eats) Spaghetti with Fried Eggs, Cherry Tomatoes and Roasted Red Peppers (from Eats Well With Others) Burst Tomato and Zucchini Spaghetti with Avocado Sauce (from Pinch of Yum)
title: “July Produce Guide” ShowToc: true date: “2024-09-22” author: “Donald Hokanson”
Written by Diann Leo-Omine & Lisa Lin, Photos by Lisa Lin. This post was originally published in 2016 and has been updated to include produce-picking tips and more photos. July is everything we love about June and then some. We are spoiled with nightshades galore, with eggplants of all shapes, plump tomatoes bursting with umami, and shishito peppers by the basketful. Sunset-hued nectarines and fragrant plums join the party with other summer stone fruit. This July produce guide is packed with fruits and vegetables that will keep your taste buds happy.
EGGPLANT
Eggplants are actually fruits, and the skin is where the antioxidant nutrition hides. Oblong, skinny, long – eggplants come in more shapes and sizes than you would think. You’re probably most familiar with the globe eggplant, which is deep purple and oblong with a chubby base. There’s also Thai (small and round with green and white skin; also known as Kermit), Ethiopian (orange with green stripes and shaped like a tomato), as well as Chinese (long and light purple) and Japanese (long and black-ish purple) eggplants. Who would think there’s an entire rainbow of eggplant colors? You may have heard that eggplants are bitter and that salting them removes the bitterness. Bon Appetit says that the bitterness is generally bred out of eggplants these days, but salting the eggplants will help draw out any extra water out of the flesh. I don’t find salting the eggplants especially necessary anyway when using Asian eggplants, which are slender and with smaller seeds. Check out my recipes using both globe and Asian eggplants below.
HOW TO CHOOSE AND STORE EGGPLANT
Pick eggplants with a firm texture and minimal bruises or spots. With eggplants being warm weather fruits, keep at room temperature for a day or two. In the worst case, store in the fridge for a day or two more, but bear in mind they can turn bitter the longer they sit from harvest.
RECIPES USING EGGPLANT
Spicy Eggplant Stir FrySun-Dried Tomato Eggplant & Hummus Stuffed PitaVegan Eggplant Meatballs with Za’atar & Kale Pesto (from The First Mess)Baingan Bharta (from Rainbow Plant Life)
FIGS
There are many varieties of this teardrop-shaped fruit with deep purple, green, yellow-ish, and brown skins. The inner flesh is contained by a pale wall (syconium), giving way to a juicy center (often pink-ish red or brown) with crunchy edible seeds. Common varieties include the Black Mission, Kadota, Calimyrna, and Brown Turkey. Figs contain vitamin K and, notably, a whopping high source of plant-based calcium. I love slicing up figs and serving them with yogurt and a drizzle of honey.
HOW TO CHOOSE AND STORE FIGS
Pick figs that are soft, but by no means mushy. Figs do not continue to ripen after harvest, so the soft flesh is telltale to just how sweet it will be. Pass on hard textured or tangy smelling figs. Store in the refrigerator for up to a week.
RECIPES USING FIGS
Fig, Feta & Mint Crostini (from Love & Lemons)Fig and White Balsamic Vinaigrette (from The Full Helping)Simple Fig and Mascarpone Cake (from Joy the Baker) Fig and Watermelon Salad with Honey Vanilla Cashews (from Nom Nom Paleo)
MINT
At the supermarket, you’re likely to encounter fresh mint in peppermint (purple stems) or spearmint (green stems) varieties. One of my favorite farmers at the Sunday Farmers Market in Sacramento, Andy Rogers, sells a variety of mint every Sunday: candy mint, apple mint, chocolate mint, etc. Because the peppermint variety contains menthol, which is noted by the distinctive cooling sensation like a mouthful of chewing gum, the spearmint variety is generally more popular for cooking. Toss a few sprigs of mint into a glass of ice water for an instant refresher. Just a few leaves of mint also adds a crisp flavor to Vietnamese shrimp or vegan spring rolls.
HOW TO CHOOSE AND STORE MINT
Choose bunches of mint that are bright green and without any black spots. Skip mint that looks sad and droopy. Many sources recommend keeping mint in a jar of water on the kitchen counter and changing the water regularly, like a bouquet of flowers. This hasn’t worked well in my kitchen, but you can certainly give it a try. I otherwise will roll the stems of mint in a damp towel and store in a plastic bag in the refrigerator for up to a week.
RECIPES USING MINT
Eggplant Bliss Bowl with Mint and Cilantro ChutneyFresh Vietnamese Spring RollsSpiked Lychee Mint Lemonade (from Food Fashion Party)Matcha Mint Chip Ice Cream (from The Bojon Gourmet)
NECTARINES
Nectarines are a type of peach. Like peaches, nectarines come in many varieties with white or yellow flesh. Generally smaller and firmer, they lack the characteristic fuzz that marks a peach’s exterior skin. According to the Kitchn, the difference between nectarines and peaches lies in a gene variant, which results in that fuzz. Because they are on the firmer side, nectarines tend to hold up better to cooking, even handling high heat from the grill.
HOW TO CHOOSE AND STORE NECTARINES
Choose nectarines that have a gentle give to their flesh. You can ripen nectarines by keeping them at room temperature. Store nectarines at room temperature until they ripen. If you want to keep nectarines for a longer period, store firm nectarines in the fridge. Depending on how firm they were when you started storing them, the nectarines can keep for 1 to 2 weeks.
RECIPES USING NECTARINES
Mini Berry and Nectarine GalettesGrilled Nectarine Rosemary Iced Tea (from Playful Cooking)Plum Nectarine Pistachio Upside Down Cake (from A Cozy Kitchen)Nectarine, mascarpone and gingersnap tart (from Smitten Kitchen)
OKRA
A member of the hibiscus family, okra is a fruit that we cook as a vegetable. Okra offers a sweet grassy flavor and is rich in vitamins K and C. Okra is most notable for its mucilage, the slimy inner substance hidden in each pod. If this slippery texture bothers you, try a high heat cooking method – roasting, grilling, or frying. Simply Recipes also advises keeping the okra as dry as possible before cutting it so as to avoid any added moisture.
HOW TO CHOOSE AND STORE OKRA
Choose okra that’s firm and without brown or yellow marks. Look for pods that are about 4-5 inches long – bigger is definitely not better. Store at room temperature if planning to cook right away, or in the refrigerator for 3 to 5 days.
RECIPES USING OKRA
Quimbombó Guisado (Stewed Okra) (from The Sofrito Project) Sautéed Okra and Onion (from Playful Cooking)Spicy Sichuan Okra Salad (from Woks of Life)Seared Okra and Tomatoes (from Simply Recipes)
PARSLEY
Parsley is often thrown on finished dishes as a garnish, but did you know a half cup of parsley fulfills 50% of the recommended vitamin C requirements? In addition to vitamin C, parsley is high in vitamins A and K. What’s the difference between curly leaf and flat leaf parsley? Curly leaf parsley tends to be more subtly herby while flat leaf parsley tends to be more forward and punchy.
HOW TO CHOOSE AND STORE PARSLEY
Choose parsley that’s green and perky. Avoid bunches that are limp or discolored black and yellow. Store in the refrigerator for up to a week in a plastic bag.
RECIPES USING PARSLEY
Three Bean SaladGremolata Recipe (Italian Parsley Condiment) (from Cookie and Kate)Armenian Bulgur, Parsley and Tomato Salad {Eetch or Mock Kheyma} (from Floating Kitchen)Super Green Juice Recipe (from 101 Cookbooks)
PLUMS
Plums are yet another summer stone fruit, related to cherries, apricots, and peaches. The varieties of plums we encounter are most likely crosses between the Asian and European species. Don’t forget about prunes! Renowned for their fiber content, these dried plums were a favorite snack for me as a kid. For a savory twist, dried plums also inject a natural sweetness into stir fry sauce.
HOW TO CHOOSE AND STORE PLUMS
Choose plums that are firm yet with a little give to them. Avoid plums with discolored or mushy spots. Store in the refrigerator for up to a week. If not yet ripe, store in a paper bag.
RECIPES USING PLUMS
Gluten-Free Pluot TortePlum + Fig Thyme Pie (from Constellation Inspiration)Grilled Stone Fruit + Almond Mascarpone Dip (from Dessert for Two)Chestnut Plum Upside-Down Cake (gluten-free) (from Snixy Kitchen)
RASPBERRIES
This ruby-pink fruit is a type of bramble, plants that grow in thorny shrubs or long vines that bear fruit. Besides raspberries, berries like blackberries, boysenberries, and loganberries are all types of brambles. Brambles and roses are also part of the same family. Each raspberry consists of many tiny drupelets, seed-containing fruits, that stick together to form one berry.
HOW TO CHOOSE AND STORE RASPBERRIES
Raspberries are most often sold by the basket or inside plastic clamshells. When selecting raspberries, I try to avoid packages where the berries look mushy or starting to mold. Store raspberries in the refrigerator and try to eat within 4 to 5 days.
RECIPES USING RASPBERRIES
This is not an official recipe, but I love eating raspberries with some yogurt, toasted walnuts, and a drizzle of honey. Here’s some more recipe inspiration:
Lychee & Raspberry Popsicles (from Eat Cho Food)Raspberry Mousse (from Kitchen Confidante)Raspberry Cardamom Almond Tarts (from Two Red Bowls)
SHISHITO PEPPERS
Watercress Soup with Potatoes and PeasSmoked Gouda Smashed PotatoesRosemary Roasted Potatoes with BaconLeek and Potato Fennel Soup (from Hip Foodie Mom)Slow Cooker Greek Potatoes (via Damn Delicious)
TOMATOES
There is nothing quite like eating ripe, juicy tomatoes during the summer. Tomatoes originated in Central and South America, and the Aztecs introduced tomatoes to the Spanish in the 16th century. Eventually, tomatoes made their way into Italian cuisine, and the Spanish introduced tomatoes to their colonies in Asia and Central America. Tomatoes are part of the nightshade family, and they are a good source of vitamin C, potassium, and lycopene, an antioxidant that’s been linked to reducing the risk of heart disease. Growing up, I thought that tomatoes were red only. My mind was blown when I saw all the different types of heirloom tomatoes available at farmers markets! Each type of heirloom tomato has different levels of sweetness and acidity, so it’s worth trying as many varieties that you can get your hands on!
HOW TO CHOOSE AND TOMATOES
Pick tomatoes that have vibrant color and taut skin, if you’re planning to eat them over the course of a few days or a week. Store them at room temperature; tomatoes tend to turn mealy when you store them in the refrigerator. The one caveat is if the tomatoes are bruised, they’re best stored in the refrigerator, as mold can form around the bruises. I buy blemished or not-so-perfect tomatoes from the farmers market often because they tend to be discounted. I’ll refrigerate them and cook with those tomatoes in a day or two.
RECIPES USING TOMATOES
Heirloom Tomato & Chickpea SaladZucchini Noodles with Tomato & Coconut BrothRed Lentil Curry (this recipe uses canned tomatoes, but fresh tomatoes work as well!)
TOMATILLOS
Tomatillos are native to Mexico, where it has been part of their cuisine for thousands of years. The name tomatillo means “little tomato” in English, and like tomatoes, they are part of the nightshade family. Tomatillos are generally green with a sticky skin and encased in a thin, papery husk. As the fruit matures, the papery husk will dry up and go from a light green to light brown color. The tomatillos I buy at the farmers market tend to be about 1 to 2 inches in width, though I’ve seen larger ones at the grocery store. Occasionally, I’ll buy purple tomatillos at the farmers market! Although they look like tomatoes, the flavor of tomatillos are quite different. Tomatillos have a tart flavor and generally not as juicy as tomatoes. If you’ve ever had salsa verde, you’ll have eaten tomatillos, as it is the main ingredient in salsa verde.
HOW TO CHOOSE AND STORE TOMATILLOS
Look for tomatillos that don’t have major brown spots and skin that hasn’t completely dried out. You’ll likely find tomatillos completely encased in the husk or ones here the husk has split open. It’s totally fine if the husk has split, as long as the actual fruit doesn’t look like it’s going bad. Store the tomatillos in the fridge for 2 to 3 weeks.
RECIPES USING TOMATILLOS
Tomatillo Chicken Stew (from Simply Recipes)Salsa Aguacate (from Chicano Eats; Esteban also has a great salsa verde recipe in his cookbook, Chicano Eats [affiliate link])
YARDLONG BEANS (CHINESE LONG BEANS)
Also known as Chinese long beans or asparagus bean, yardlong beans are very long beans that have a slightly bumpier exterior, compared to regular green beans. In Chinese, there are several names for yardlong beans: 長豆 (literally “long bean,” pronounced cheung dau in Cantonese; chang dou in Mandarin) and 豇豆 (“cowpea,” pronounced gong dau in Cantonese; jiang dou in Mandarin). Rich in Vitamis A & C, yardlong beans can come in many different shades, such as forest green, light green, deep purple, and lavender. I find yardlong beans have more bean-y flavor compared to the standard green bean.
HOW TO CHOOSE AND STORE YARDLONG BEANS
Yardlong beans that are younger tend to be thinner, so the skin and flesh of the beans wrap tightly around the seed. Conversely, more mature beans are thicker and have looser skin. Personally, I prefer the beans when they are thinner but I know some people like the texture of mature beans with looser outer skin and larger seeds. Yardlong beans tend to be sold in bunches. Whether you prefer the younger beans or more mature beans, make sure to select bunches that don’t have much brown spots on the beans. Store the beans in a plastic bag for up to a week.
RECIPE IDEAS WITH YARDLONG BEANS
My mom loves stir frying yardlong beans with some garlic, onions, and a bit of fermented bean curd. That will be one of several vegetable dishes that she would serve for dinner. I love to add some yardlong beans to my egg fried rice. I just cut up the beans into 1-inch chunks, until I get about 1 1/4 cups of the beans. Then, I stir fry the beans along with other vegetables and mix them with the rice.
