20 Veggies Grown Locally in Pennsylvania this August, the Official PA Produce Month

July 24, 2019

Did you know August is Produce Month here in our home state of Pennsylvania? This month-long holiday was selected by the Pennsylvania Vegetable Marketing & Research Program because it’s one of the most bountiful times of the summer season. If you’ve been visiting and ordering from our Produce Patch you might have noticed the options grow each week and August is on track to be a full house. Here are some of the vegetables you can expect to find (and maybe a few extras you’ll have to find locally), as well as a tip and a simply delicious recipe to go with each option. Enjoy!

Beets (and their greens)

Look for beets with smooth skins and no shriveling. Trim tops but do not wash before storing in the fridge. Beet greens are great in salads when young. Can be cooked as a bitter green when more mature. Our recipe suggestion: Red Beet and Candied Walnut Salad.

Broccoli

Select heads that are firm and tight. Our recipe suggestion: Broccoli, Cabbage, and Cauliflower Gratin

Cabbage

Choose cabbage heads with fresh, crispy leaves that do not contain little to no markings or browning. The head should only contain a few loose outer leaves. Our recipe suggestion: Tender Texas Cabbage Salad.

Cauliflower

The cauliflower head should feel heavy in your hand for its size. Give the leaves a good look. They should be fresh and vibrant, which is a sign that the cauliflower was recently harvested. Our recipe suggestion: Baked Cauliflower Salad.

Carrots

Choose medium-sized ones that taper at the ends, especially if you plan to enjoy them raw. Thicker, larger carrot will be on the tough side. Our recipe suggestion: Carrot Hummus.

Cucumbers

For more flavor keep the skin on. If the skin is too tough score with a fork. Our recipe suggestion: Stuffed Cucumber Slices.

Eggplant

Choose smaller eggplants as they tend to be sweeter, less bitter, have thinner skin and less seeds. Our recipe suggestion: Falafel Shack’s Baba Ganoush.

Garlic

Well cured garlic can be stored in a cool, dark, dry place and last up to a year. Our recipe suggestion: Snap Beans with Pancetta and Roasted Garlic.

Kale

Young kale can be eaten fresh in a salad. Mature kale can be cooked and added to just about everything! Our recipe suggestions: Kale Stems Pesto.

Lettuce

Lettuce is sweetest in the spring and fall. Our recipe suggestion: Melon and Strawberry Salad or your House Salad with a Chopped Salad Dressing.

Lima Beans

Excellent in salads, the lima beans’ seeds are generally cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black. Our recipe suggestion: Lime Bean Salad with Prosciutto and Arugula.

Onions

Store in a cool, dark place. Onions can keep for months when stored properly. Older onions have a more pungent taste. Our recipe suggestion: Stuffed Sweet Onions.

Peppers

The hotter and dryer the season the hotter a pepper will be. Our recipe suggestion: Pepper Dip.

Sweet Potatoes

Select sweet potatoes that are firm, free from decay and have a deep color. Smaller ones tend to be sweeter. Our recipe suggestion: Grilled Sweet Potato with Jalapeno Honey.

Snap/String Beans

Smaller evenly plump pods are the best. The bigger the bean pod the tougher it will be. Our recipe suggestion: Snap Bean Picnic Salad.

Squash

Look for squash that are small - just 6- to 8-inches in length and still relatively thin - for salads and stir-fry. Larger squash can be shredded for breads and other recipes. The zucchini should feel heavy for its size. The skin should be dark green and smooth and free of blemishes. Our recipe suggestions: Chocolate Muffins, Zucchini Noodles, and Pan Fried Fritters.

Sweet Corn

Look for tassels that are brown and sticky to the touch. If they're dry or black, then it's an old ear of corn. Our recipe suggestion: Grilled Sweet Corn Salad with Honey-Lime Vinaigrette.

Swiss Chard

The entire plant is edible but the stem is tougher than the leaves and, if cooking, will require about an additional 5 minutes of cooking time. Our recipe suggestion: Pasta Verde with Swiss Chard, Asparagus and Artichoke Hearts.

Tomatoes

Some growers are switching to high tunnel systems enabling them to bring the first tomatoes to market as early as May. Our recipe suggestion: Smoked Heirloom Gazpacho.

Tomatillo

Keep the paper husk of the tomatillo on until you are ready to use. Our recipe suggestion: Smoky Salsa Verde.

Dave Stoltzfus

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