What's In Season in August

Have you been to the farmer’s market lately? You know summer is in full gear when all the farmers are selling stone fruits - from succulent cherries to juicy plums, fuzzy peaches to beautiful nectarines. Make sure you grab them while you can - they are a key ingredient to this month’s seasonal recipe!

To see what other fruits and vegetables are in season, check out our list below (Source: Southland Farmer’s Market Association):

  • Apples

  • Asparagus

  • Avocados

  • Basil

  • Beans, Green

  • Beets

  • Broccoli

  • Cabbage

  • Carrots

  • Cauliflower

  • Celery

  • Chili Pepper

  • Citrus:

    • Grapefruits,

    • Lemons,

    • Valencia Oranges       

  • Collards

  • Corn

  • Cucumber

  • Eggplant

  • Figs

  • Grapes

  • Kale

  • Kohlrabi

  • Lettuce

  • Melons

  • Mushroom

  • Mustard

  • Nectarines

  • Okra

  • Onion, dry

  • Onion, Green

  • Passion Fruit

  • Peaches

  • Pears

  • Pears, Asian

  • Peas, Black-eyed

  • Peppers

  • Persimmons

  • Plums

  • Potatoes

  • Raspberries

  • Sapote

  • Spinach

  • Squash, Summer

  • Squash, Winter

  • Strawberries

  • Tomatillos

  • Tomatoes

  • Turnips

Remember when we showed you how to grill fruits in our June post, appropriately titled Grilled Fruits For Your Summer Recipes? Well, it’s time to put that knowledge to use. Fire up your grills (or grill pans) and get ready to make a delicious summer salad!


Grilled Nectarines with Balsamic, Arugula, and Cashew Cream

From Delicious Everyday


  • 1/3 cup cashews, soaked for at least 2 hours

  • 1/4 cup water

  • juice of half a lemon

  • pinches a couple of of salt

  • 3 nectarines

  • 2 tsp flavor-neutral oil (like grapeseed)

  • 2 cups rocket arugula

  • 2 cup watercress

  • 1/4 leaves basil, large ones, torn

  • 2 tbs balsamic syrup

  • 1 tbs toasted hazelnuts, roughly chopped


  1. Begin by making the cashew cream. If using mozzarella you can skip this step. Place the drained cashews, 1/4 cup water, lemon juice and salt in a blender. Blend until smooth and creamy. Place into a small serving jar and refrigerate.

  2. Place a small grill pan over a medium-low heat. Bring to the pan to temperature and lightly brush with the oil. Slice the nectarines. You can go with big chunky slices or slivers as I have. The choice is yours. Place half the nectarine slices in the pan and leave for a minute before flipping over. Cook for another minute before removing to a plate and repeating with the remaining nectarine.

  3. Toss the rocket (arugula), basil and watercress together in a serving bowl. Top with the grilled nectarines and drizzle the balsamic syrup over the top. Add a few dollops of the cashew cream (or mozzarella, if using) and finally the chopped hazelnuts. Serve immediately.

P.S. You can substitute other stone fruits, like plums or peaches, if you don’t have nectarines.