During the summer months, farm markets are overflowing with a variety of fresh fruits and vegetables – making it easy to listen to your doctor’s advice to eat more of both.
Sun-ripened berries and juicy fruits are perfect by themselves or serving as the star in a cobbler or pie. And summer veggies like tomatoes, corn, and zucchini lend themselves to a variety of dishes like salads and chowders.
Before heading to your local farm stand, save this handy food guide from GrowNYC to know what produce is in season, as well as information on nutrition, cultivation, and cooking.
Here are 10 recipes that showcase the season’s best produce.
Eat Your Veggies First
Vegetables are an important source of vitamins, minerals, and fiber. Diets rich in vegetables have been linked to a decreased risk for numerous chronic diseases, including heart disease, stroke, high blood pressure, and cancer.
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Vegetables are an important source of vitamins, minerals, and fiber.
Corn and Zucchini Salad with Chives
Featuring two veggies in ample supply during the summer, this salad comes together quickly and pairs well with steak or grilled chicken. It is best served warm or at room temperature.
Eggplant Caponata
This eggplant salad requires some advanced prep work, but the reward is a salad bursting with flavor. Including some fresh avocado will add monounsaturated fats that can help lower cholesterol. Serve the salad at room temperature.
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Big Beans and Tomato Vinaigrette
Two types of tomatoes – cherry and beefsteak – are used in this unique summer salad. Butter beans are only available for a short time, so grab them from your farm stand before they are gone!
Summer Vegetable Tian
Don’t let this beautiful dish fool you – it is easy to prepare and absolutely delicious. Zucchini, summer squash, and tomatoes are sliced and roasted in a garlic-infused oil. Serve warm with crusty bread.
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Corn Chowder
For many, it wouldn’t be summer without a bowl of corn chowder. This lightened version relies on a puree of fresh corn to thicken the soup. A blend of potatoes, onions, carrots, and some bacon makes this a hearty summer dinner.
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Save Room for Dessert
Similar to vegetables, fruits are packed with vitamins, minerals, and fiber, as well as antioxidants. A diet that includes a variety of fresh fruit has been associated with a lower risk of many chronic diseases. While fresh fruit is the most nutritious, sweet desserts that include fruit can certainly be enjoyed in moderation.
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Summer fruits are packed with vitamins, minerals and fiber, as well as antioxidants.
Strawberry Cobbler
This sweet-tart dessert is a hallmark of summer and the perfect way to use any leftover fruit from your weekend berry-picking trip. It is important to let the cobbler cool completely before serving so the filling sets correctly.
Strawberry-Raspberry Fools
A fool is a simple and delicious dessert made by combining sweetened pureed fruit and whipped cream. This version relies on a mixture of strawberries and raspberries that have been quartered.
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Blueberry-Pecan Galette
Basically a free-form pie, galettes are great for novice bakers – not to mention downright delicious. The pecan crust is simple to make and pairs beautifully with blueberries. Serve with a scoop of vanilla ice cream.
Breakfast Fruit Crunch
This elegant breakfast features simple homemade granola, greek yogurt, and layers of fresh fruit. Though originally intended as a breakfast, it could also make a great dessert. We suggest making a double batch of the granola to have on hand for snacking!
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Spicy Fruit Salad
A mainstay of almost every backyard BBQ, fruit salad can be boring and predictable. This version from Food Network Chef, Katie Lee, uses chile-lime salt and coconut flakes to wake up sleepy taste buds.
Peach Crisp with Maple Cream Sauce
To make peeling easier, search for peaches that are not quite ripe. Make the cream sauce ahead of time so it can thicken before drizzling over the warm crisp.
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Experience Farm-to-Table Dining at The Bristal
The Bristal partners with local farmers and providers to provide fresh and in-season ingredients, including fruits and vegetables, to residents year-round. Much of our produce comes directly from farmers in the tri-state area.
“We strive to offer fresh and nutritious dining options for our residents,” said Alaina Hoschke, Registered Dietitian at The Bristal. “The Bristal understands the importance of using healthy ingredients to promote better health and well-being, and we make it a priority every day.”
Learn More About Our Dining Programs
Find additional information on The Bristal's dining programs on our dining experiences page. You’ll learn more about Alaina and the culinary leadership team and also have access to our food and dining blog.
