It’s getting darker earlier. Maybe your garden isn’t going as strong. These are signs that summer is coming to an end. But don’t fret, there’s still plenty of time (and ways) to enjoy the rest of the season’s fruits and vegetables. In need of a late summer produce guide? We got you. 

Our late summer produce guide will tell you when to harvest, how to store your findings and what exactly to make. Or, if you’re shopping at the farmer’s market, at least point you in the right direction of what’s fresh. (We know it’s easy to get overwhelmed.) Check out our all-encompassing late summer produce guide and then get cooking!

The Digest’s Late Summer Produce Guide:

Eggplant

When to Harvest: July through October
How to Store it: In the refrigerator
What to Make: End-of-Summer Eggplant Bake 

“Baking eggplant makes it super tender and creamy. Here, it’s topped with warm, lemony ricotta cheese and crispy croutons.” – Recipe by Food and Wine

Summer squash

When to Harvest: July through September
How to Store it: In the refrigerator
What to Make: Shaved Summer Squash Salad

“…This year, we’re keeping things simple with a bright, raw shaved salad. Squash ribbons top a bed of creamy ricotta before getting hit with a bright-green herb oil, toasted sunflower seeds and a drizzle of honey. It’s refreshing but substantial, and you don’t even need to turn on the stove.” – Recipe by Tasting Table

Peaches

When to Harvest: June through August
How to Store it: In the refrigerator
What to Make: Skillet Cinnamon Sugar Peach Upside Down Cake

“…This upside down cake has a show-stopping look, but only minimal effort. With fluffy vanilla cake made with browned butter, and caramelized cinnamon sugar-coated peaches, every bite is insanely delicious. Enjoy this peach cake warm, right out of the oven, with a dollop of vanilla bourbon cream. Roll your eyes back delicious! – Recipe by Half Baked Harvest

Basil

When to Harvest: July through September
How to Store it: At room temperature in a glass filled with water
What to Make: Cucumber, Basil & Lime Gimlet

“The classic combination of gin, lime juice and simple syrup gets a fresh-produce boost in the Cucumber, Basil & Lime Gimlet. Swap out gin for vodka, add a little lemonade and you’ve got the ideal warm-weather cocktail.” – Recipe by Liquor.com

Corn

When to Harvest: June through August
How to Store it: In the refrigerator, wrapped tightly in plastic wrap
What to Make: Chilled Corn Soup with Lobster Salad

“Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.” – Recipe by Bon Appetit  

Zucchini

When to Harvest: July through September
How to Store it: In the refrigerator or freezer
What to Make: Pasta alla Nerano

“Pasta alla Nerano is a quick and simple summer pasta dish. It’s the perfect thing to make if you have a surplus of zucchini. The sauce is light and delicious and yet flavorful due to the two different types of cheese.” – Recipe by A Cozy Kitchen

Figs

When to Harvest: August through September
How to Store it: In the refrigerator or freezer
What to Make: Fresh Fig Salad with Feta and Blistered Jalapeños

“This is a fig lover’s feast: Plump, juicy grilled figs are paired with a quick fig jam made from dried figs, red wine and ancho chile.” – Recipe by Food & Wine

Strawberries

When to Harvest: June through August
How to Store it: In the refrigerator (or freezer)
What to Make: Strawberry Honey Balsamic Ice Cream with Black Pepper

“Summer brings long days of sunshine and with it a great excuse to concoct frozen treats. This month’s sweet recipe does just that, with a focus on the ice cream fanatics among us. It comes from Salt & Straw Ice Cream Cookbook by the folks from the eponymously named ice cream shop. Their flavors are amazing, and this recipe for Strawberry Honey Balsamic Ice Cream with Black Pepper blends into wonderful layers of rich sweetness with a touch of acidic tang and peppery spice.” – Recipe by Salt & Straw / As Featured on The Splendid Table

Tomato

When to Harvest: July through September
How to Store it: In the refrigerator or freezer
What to Make: Tomato Toast

“Have your own nostalgia-perfect tomato sandwich today, and tomorrow. But on day three—do this instead. Chef Ignacio Mattos and the team at Estela restaurant in Manhattan have created something new—bolder, crispier, juicier, dare we say better. Adapted slightly from Estela (Artisan, 2018).” – Recipe by Food52

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