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Here’s What’s In Season In Late Summer and What To Cook With It

The days are getting shorter and the kids will soon be back in school, but don't let that stop you from going to the farmers market. There's still time to savor the sweet taste of summer with these late-season fruits, veggies and herbs.

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Apples: Blue-Ribbon Apple PieTaste of Home

Apples: Blue-Ribbon Apple Pie

This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania

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Arugula: Arugula Salad with Berry Dressing Taste of Home

Arugula: Arugula Salad with Berry Dressing

My family enjoys this refreshing salad during the spring and summer months. Sweet strawberries balance the slightly tart balsamic dressing. —Jennifer Kunz, Troy, Michigan

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Avocados: Avocado Crab BoatsTaste of Home

Avocados: Avocado Crab Boats

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon

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Basil: Basil and Parsley PestoTaste of Home

Basil: Basil and Parsley Pesto

Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida

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Beets: Minted Beet Salad

Beets: Minted Beet Salad

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin

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Sweet Chili Salmon with BlackberriesTaste of Home

Blackberries: Sweet-Chili Salmon with Blackberries

My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California

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Blueberries: Canned Blueberry Jam

Blueberries: Canned Blueberry Jam

Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania

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Cantaloupe: Cantaloupe A La ModeTaste of Home

Cantaloupe: Cantaloupe A La Mode

This special dessert is a refreshing finale to a warm-weather meal. —Nancy Walker, Granite City, Illinois

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Carrots: Edamame Corn Carrot SaladTaste of Home

Carrots: Edamame Corn Carrot Salad

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California

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Cherries: County Fair Cherry PieTaste of Home

Cherries: County Fair Cherry Pie

A homemade cherry filling peeks out from a star-shaped pastry top. You can try different shapes for other occasions and also add almond extract for another flavor. —Taste of Home Test Kitchen

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Chervil: Citrus-Mustard Roasted ChickenTaste of Home

Chervil: Citrus-Mustard Roasted Chicken

Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. —Debra Keil, Owasso, Oklahoma

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Cilantro: Cilantro Salad DressingTaste of Home

Cilantro: Cilantro Salad Dressing

Use this zippy dressing over greens or hot or cold boiled potatoes. You'll love it! —Sara Laber, Shelburne, Vermont

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Cucumbers: Tzatziki Shrimp Cucumber RoundsTaste of Home

Cucumbers: Tzatziki Shrimp Cucumber Rounds

I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York

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Dill: Dill Garden SaladTaste of Home

Dill: Dill Garden Salad

I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania

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Eggplant: Spicy Grilled EggplantTaste of Home

Eggplant: Spicy Grilled Eggplant

This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

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Figs: Honey-Roasted Figs in Puff PastryTaste of Home

Figs: Honey-Roasted Figs in Puff Pastry

I created this recipe for a national honey contest and won third place! I was thrilled, and you will be, too, when you try these tasty but elegant desserts. —Kelly Williams, Forked River, New Jersey

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Grapes: Cheese/Grape AppetizersTaste of Home

Grapes: Cheese/Grape Appetizers

These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan

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Green Beans: Beans 'n' Caramelized OnionsTaste of Home

Green Beans: Beans 'n' Caramelized Onions

Brown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!—Jill Heatwole, Pittsville, Maryland

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Honeydew: Honeydew & Prosciutto SaladTaste of Home

Honeydew: Honeydew & Prosciutto Salad

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington

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Mint: Minted Fresh Fruit SaladTaste of Home

Mint: Minted Fresh Fruit Salad

This is a colorful, tasty fruit salad that allows for substitutions like peaches, plums, watermelon, oranges or grapefruit, depending on availability. —Anne Keedy, Lebanon, Connecticut

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Mushrooms: Whole Wheat Veggie PizzaTaste of Home

Mushrooms: Whole Wheat Veggie Pizza

A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana

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Nectarines: Berry Nectarine SaladTaste of Home

Nectarines: Berry Nectarine Salad

I've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. —Mindee Myers, Lincoln, Nebraska

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Okra: Southern Fried OkraTaste of Home

Okra: Southern Fried Okra

Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

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Parsley: Tenderloin with Herb SauceTaste of Home

Parsley: Tenderloin with Herb Sauce

Tender pork is treated to a rich and creamy sauce with a slight kick, thanks to red pepper flakes. This hearty dish is very simple to prepare and always a dinnertime winner. —Monica Shipley, Tulare, California

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Pattypan: Garlic-Herb Pattypan SquashTaste of Home

Pattypan: Garlic-Herb Pattypan Squash

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas

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Peaches: Peaches 'n' Cream Raspberry TartTaste of Home

Peaches: Peaches 'n' Cream Raspberry Tart

Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. “It’s the perfect dessert for company during peach season,” says Brenda.

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Pears: Slow Cooker Pear ButterTaste of Home

Pears: Slow Cooker Pear Butter

This is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. —Geraldine Saucier, Albuquerque, New Mexico

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Peppers: Mexican Stuffed PeppersTaste of Home

Peppers: Mexican Stuffed Peppers

This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too. —Kimberly Coleman, Columbia, South Carolina

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Plums: Ginger Plum TartTaste of Home

Plums: Ginger Plum Tart

Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. —Taste of Home Test Kitchen

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Potatoes: Potatoes PlusTaste of Home

Potatoes: Potatoes Plus

On our busy farm, meals need to be ready fast. These herb-seasoned potatoes and vegetables wrapped in foil packets cook in only half an hour. They're excellent with steak or chicken. —Jill Jellett, Leduc, Alberta

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Radishes: Bok Choy and RadishesTaste of Home

Radishes: Bok Choy and Radishes

This is such a great-tasting, good-for-you bok choy recipe. The simple dish capitalizes on the flavors of spring. —Ann Baker, Texarkana, Texas

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Rhubarb: Rhubarb Berry Upside-Down CakeTaste of Home

Rhubarb: Rhubarb Berry Upside-Down Cake

I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin

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Rosemary: Strawberrry-Rosemary Yogurt PopsTaste of Home

Rosemary: Strawberrry-Rosemary Yogurt Pops

We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah

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Sweet Corn: Farmers Market Corn SaladTaste of Home

Sweet Corn: Farmers Market Corn Salad

I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida

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Swiss Chard: Swiss Chard Bean SoupTaste of Home

Swiss Chard: Swiss Chard Bean Soup

This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen

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Thyme: Thymed Zucchini SauteTaste of Home

Thyme: Thymed Zucchini Saute

Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York

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Tomatoes: Tasty Marinated TomatoesTaste of Home

Tomatoes: Tasty Marinated Tomatoes

My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia

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Watercress: Watercress with Fennel & BerriesTaste of Home

Watercress: Watercress with Fennel & Berries

I like to experiment when I'm cooking. With watercress, fennel and blueberries, this unique, fresh-tasting green salad is a success. —Jim Rude, Janesville, Wisconsin

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Watermelon: Grilled Watermelon GazpachoTaste of Home

Watermelon: Grilled Watermelon Gazpacho

This is the perfect starter for a summer dinner or a lunch meal. It's cool and tangy with a whole lot of great grilled flavor. If you like a little more spice, just add more jalapenos. —George Levinthal, Goleta, California

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Zucchini: Skillet Zucchini and SausageTaste of Home

Zucchini: Skillet Zucchini and Sausage

I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington

Amy Glander
Amy is a book editor at Taste of Home where she gets to pour her passions for food and storytelling into trade and series cookbooks. When she’s not writing or editing, you’ll find her antiquing, cooking and baking from her favorite vintage cookbooks and exploring Milwaukee’s urban beauty with her digital SLR in hand.

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