While we can find many of our favorite vegetables year-round at the supermarket, there’s nothing quite like buying them fresh-picked from a local farm.
Many Pennsylvania vegetables are at their peak right now. In fact, August is Pennsylvania Produce Month. So it’s the perfect time to stop by your local farmers market or farm stand and experience the taste of fresh Pennsylvania produce.
Here are five Pennsylvania vegetables at their best right now and some ideas for how they can star on your plate. For tips on selecting, using and storing fresh vegetables, be sure to check out this handy guide from Penn State Extension.
Eggplant
This meaty vegetable is almost a meal in and of itself. It’s great on the grill and can be roasted, baked, smoked, sauteed and incorporated into a variety of dishes.
If you haven’t tried our Grilled Eggplant Sandwich recipe yet, start with that then check out these other ideas.
Baked Eggplant Parmesan
Authentic Baba Ganoush
Kale
Kale is awesome sauteed on the stove top, mixed into soups and casseroles and even roasted. But on a hot, summer day, is there anything that beats a cool, Kale salad? Here’s a tip: To mellow the flavor and texture of kale for salads without blanching it, massage salad dressing into raw kale with your fingers for a couple minutes.
Apple Cranberry Bacon Kale Salad
Sauteed Kale and Mushrooms with Ravioli
Tomato
There’s nothing like a fresh tomato. Slice ’em raw for salads or sandwiches or cook them up in sauces, stews, casseroles, curries…the list goes on. There aren’t many foods that don’t go great with tomato.
Roasted Cherry Tomato Tart
Israeli Couscous with Tomato and Olives
Zucchini
The ultimate summer vegetable, zucchini is amazing on the grill, sauteed, you name it. If you have a spiralizer you can even turn it into noodles that can be used in place of pasta.
Bacon Zucchini Quiche
Mediterranean-Style Grilled Zucchini Salad
Beets
Beets are great in a variety of cooked dishes or boiled or pickled for salads. And their greens can be used like spinach or kale.