August is a prime time in the garden, and this year is no exception. The late summer sun has ripened a fantastic array of produce, and I’m excited to share what’s coming out of my backyard and how I’m turning it into some delicious meals.
This year, my garden is bursting with tomatoes, zucchini, bell peppers, and a generous amount of fresh herbs like basil and parsley. It’s always a rewarding experience to see the fruits of your labor, especially when you can enjoy them fresh from the soil.
Tomatoes: The Star of the Show
My tomato plants have been incredibly productive. The cherry tomatoes are perfect for snacking straight off the vine, but the larger slicing tomatoes are ideal for creating fresh, vibrant dishes. One of my favorite ways to celebrate a tomato harvest is by making a simple Caprese salad. It’s a classic for a reason!
Easy Caprese Bites
- Ingredients:
- Cherry tomatoes, halved
- Fresh mozzarella balls (bocconcini), halved or quartered if large
- Fresh basil leaves
- Balsamic glaze
- Olive oil
- Salt and pepper to taste
- Instructions:
- On a small skewer or toothpick, thread a cherry tomato half, a basil leaf (folded if large), and a piece of mozzarella.
- Arrange on a platter.
- Drizzle lightly with olive oil and balsamic glaze.
- Season with salt and pepper.
- Serve immediately. It’s so simple, but the fresh flavors are incredible.
Zucchini: More Than Just Bread
Zucchini is another prolific producer this time of year. While zucchini bread is a beloved treat, I like to find ways to use it in savory dishes, especially when it’s this fresh. This year, I’ve been making a simple zucchini and corn sauté that’s perfect as a side dish or even a light main.
Zucchini and Corn Sauté
- Ingredients:
- 2 medium zucchini, diced
- 1 cup fresh corn kernels (from about 2 ears)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh parsley, chopped
- Salt and pepper to taste
- Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced zucchini and corn kernels to the skillet.
- Sauté for 5-7 minutes, or until the zucchini is tender-crisp and the corn is cooked through.
- Season with salt and pepper.
- Stir in fresh chopped parsley just before serving.
Herbs: The Finishing Touch
Fresh herbs like basil and parsley elevate any dish. A generous sprinkle of fresh basil on top of the Caprese bites, or some parsley mixed into the zucchini sauté, really brings out the garden-fresh taste. It’s amazing how much flavor these simple additions can bring.
This time of year is all about enjoying the abundance. Whether you have a sprawling garden or just a few pots on a patio, I encourage you to savor the seasonal produce. There’s a unique satisfaction in cooking with ingredients you’ve grown yourself, and it’s a wonderful way to connect with nature’s rhythm. What are you harvesting and cooking up this August?