A weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and ideas. This week’s late August inspiration: corn, zucchini, slicing tomatoes, patty pan squash, and peppers.
This deep into the growing season, I’ve found the novelty of slice and eat summer meals has worn off. Now, it’s the cooking that’s exciting. It started with canning, but continued into sauces, stews, and even roasted vegetables. Right now, summer eating is all about tender zucchini, smoky corn, and slow-cooked tomatoes. Along those lines, I’ve rounded up a mix of cooked, roasted, and grilled recipes fitting for a late August feast.
Gather your ingredients and get cooking! (Fall is right around the corner.)
Corn
Cod and Corn Chowder // Brooklyn Supper
Grilled Salmon and Corn with Dill Butter // Brooklyn Supper
Purslane with Grilled Corn and a Creamy Avocado Dressing // Brooklyn Supper
Creamed Corn Relish // Brooklyn Supper
Charred Corn and Mango Salsa // A Thought for Food
Zucchini
Toasted Couscous Salad with Sautéed Zucchini and Grapes // Brooklyn Supper
Zucchini Noodles with Marinara and Sausage // Brooklyn Supper
Grilled Polenta with Zucchini Salsa // Brooklyn Supper
Grilled Zucchini with Lemon Labneh and Za’atar // Naturally Ella
Slicing Tomatoes
California Sandwich // Brooklyn Supper for Cup of Jo
Fresh Tomato Bloody Maria Cocktails // Brooklyn Supper
Baked Chicken with Tomatoes and Garlic // Brooklyn Supper
Baked Eggs in Tomatoes // Brooklyn Supper
Burrata Caprese Salad // Nutmeg Nanny
Patty Pan Squash
Summer Stuffed Patty Pans // My New Roots
Pickled Baby Patty Pan Squash // Food in Jars
Grilled Halloumi and Patty Pan Squash Salad // Big Girls Small Kitchen
Peppers
Roasted Poblanos with Black Beans and Quinoa // What’s Cooking Good Looking
Grilled Poblano and Corn Salad // Flourishing Foodie
Candied Jalapeños with Tequila // Autumn Makes and Does
Zucchini Pepper Sweet Relish // Simple Bites
The pattypan squash is so cool! I don’t think I’ve ever seen that variety before.
Now I want all things fresh from the garden! Thanks for adding my caprese salad to the mix. I ate a big one today for lunch…sooo good!
I love patty pans, especially the smaller ones ! I first cooked them last year and since then, I can’t get enough. Luckily our local farmer stand carries lot of them, it’s not that uncommon in France. You can even find the really big ones in supermarkets.
I cook them oven-roasted with fennel, tomatoes and zucchinis and a good gulg of olive oil.
I also use this repice : http://chocolateandzucchini.com/recipes/vegetables-grains/roasted-patty-pan-squash-and-herbed-chickpeas-recipe/ by Clotilde from Chocolate & Zucchini
Charlotte
Oh, corn & zucchini?!! love, love, love.