What is in Season in July?

Well now we are really in the thick of things! Summer is here, its way too hot to turn the oven on, and I’m sweating my pretty makeup right off every Saturday morning at my farmers market stand. This is the time when you just can’t get away from the farmers market without 27 extra items.

What's in Season in July?This is a great time of year to toss together a salad, slaw or salsa based meal. Don’t forget about grilled pizzas, bruschetta and the best BLTs of the year!

So what are the things not to be missed? What is really fantastic and can turn into a poolside feast with minimal effort?

Here are a few of the highlights of what you can look for in July:

  • Tomatoes (summer’s star – check out my recipe for panzanella below!)
  • Corn
  • Cucumbers
  • Green Beans
  • Broccoli
  • Potatoes
  • Okra
  • Summer Squash
  • Zucchini
  • Cabbage
  • Blueberries
  • Blackberries
  • Peaches

Grilled Panzanella Salad with Tomatoes and Peaches

1/2 red onion thinly sliced
3 tablespoons red wine vinegar
salt and pepper to taste
1 1/2 pound halved cherry or grape tomatoes
6 tablespoons  extra virgin olive oil
1 garlic clove minced
1 1/2 pound ripe peaches, cut into wedges
3/4 pound (about 1/2 a loaf) good quality crusty bread, cut into 1 inch-slices
1 lightly packed cup fresh basil leaves

Combine red onion and vinegar in a small bowl, season with a pinch of salt, stir to combine, and set aside for at least 10 minutes. In a large bowl, combine tomatoes, garlic, and 3 tablespoons of the oil, season with salt, toss to combine, and set aside.

Brush bread on both sides with 1 tablespoon of the remaining oil, place on grill or in grill pan, and cook until charred on both sides, about 5 minutes. Set bread aside to cool slightly. (Salad can be made through up to this point up to 2 hours ahead.)

When bread is cool enough to handle, cut or tear into bite-sized pieces. Add the onions and vinegar to the bread and toss to coat. Just before serving, add the tomatoes and peaches to the bread mixture, season with salt and freshly ground black pepper, taste, and drizzle with remaining tablespoon of oil or vinegar, as desired. Thinly slice basil and scatter over the top.

rachelc
Rachel was born the same year the word "foodie" was officially added to the English language, and boy, did that turn out to be appropriate. A reformed junk food junkie and couch potato, she successfully lost 100 pounds through healthy lifestyle changes, including cooking and eating fresh whole foods. Her cooking classes focus on delicious whole food recipes. She is the owner of the wellness business "This One Bite" and shares healthy recipes and kitchen adventures at ThisOneBite.com. Because that just left too much time on her hands (ha!), Rachel also operates a bakery business, Lucca Bakery, that can be found at farmers markets throughout the season. Rachel is a lifelong learner and has several degrees, certification from the Mayo Clinic and has studied cooking around the world including Le Cordon Bleu Paris. She loves to travel, and brings experiences from over 30 countries to her culinary creations. Luckily, she also has a tall, dark and handsome husband and a couple of adorable kids who never mind licking the bowl.