Ah, August. The month of weeklong vacations, beach barbecues, the stillest heat there ever was, and the last few weeks of summer freedom. Luckily, the winding down of summer doesn’t have to mean the winding down of vegetable season, and plenty of our July favorites–corn, cukes, and tomatoes–are still widely available.
Here, we add to our list of seasonal summer vegetables to bring you some of the later bloomers—these vegetables are all available in the second half of summer, even continuing into fall. We’ve also shared some of our favorite ways to cook them, as well as yummy recipes that highlight these delicious summer vegetables.
The tendrils and leaves of the traditional garden pea plant, pea shoots are harvested just a few weeks after sprouting, when they’re still tender and bursting with the flavor of fresh peas. Pea shoots make a great base for salads, and are delicious in sandwiches, pastas, and even as a substitute for basil in pesto. For an Asian twist, try them sautéed in garlic, as is often done in Chinese restaurants. Try: Baked Quinoa “Falafel” with Radish & Pea Shoot Salad
Though many of us are only familiar with deep purple eggplants, they actually get their name from a white, egg-shaped variety. You can also find green and purple- white striped eggplants, which are sometimes referred to as “graffiti” eggplants. Be sure to check out the Japanese and Chinese varieties, which are in season now, too—skinnier than globe eggplants, these are a little firmer and the best type for grilling.
Try: Grilled Shrimp Cocktail with Eggplant, Eggplant Rollatini with Lemony Ricotta & Garlic Bread