17 kinds of fruit, vegetables and herbs usually at their best in August across much of the US, with how to pick and keep each one and the recipes that use it.
Months are when each item is usually at its best across much of the US. Seasons start earlier in warm places and later in cool ones, and they shift from year to year, so your local farm stand or market is the best guide.
ApplesPearsGrapesBlueberriesRaspberriesPeachesZucchiniTomatoesSweet cornCucumbersBell peppersJalapeños and hot peppersEggplantGreen beansPotatoesBasilMint
At its best: August to November
Pick: Choose firm apples that feel heavy for their size, with tight skin and no soft or bruised spots.
Keep: Refrigerate them in the crisper drawer, away from leafy greens; most varieties keep for weeks.
At its best: August to November
Pick: Pears ripen after picking. Press gently near the stem: when it gives a little, the pear is ready.
Keep: Ripen firm pears on the counter, then refrigerate ripe ones and use them within a few days.
At its best: August to October
Pick: Pick plump grapes firmly attached to green, flexible stems.
Keep: Refrigerate unwashed, in their bag, and rinse just before eating.
At its best: June to August
Pick: Choose firm, dry, deep-blue berries with a silvery bloom; check the bottom of the box for juice stains.
Keep: Refrigerate unwashed and rinse right before using. Spread extras on a tray to freeze, then bag them.
At its best: June to September
Pick: Choose dry, plump berries with no mold; tip the box to see the ones underneath.
Keep: They are fragile: refrigerate unwashed and use within a day or two, or freeze on a tray.
At its best: June to September
Pick: Smell the stem end: a ripe peach smells like a peach and gives slightly when pressed.
Keep: Ripen on the counter, stem side down, then refrigerate ripe peaches for a few days.
At its best: June to September
Pick: Smaller zucchini, about 6 to 8 inches, are firmer and less watery than giant ones.
Keep: Refrigerate dry and unwrapped in the crisper; use within about 5 days.
At its best: July to September
Pick: A ripe tomato smells sweet at the stem and feels heavy, with a little give.
Keep: Keep whole tomatoes on the counter, out of the sun, until ripe; refrigerate only cut or very ripe ones.
At its best: July to September
Pick: Look for bright green, snug husks and moist, light-brown silk. Skip ears with dry husks.
Keep: Corn loses sweetness as it sits: refrigerate in the husk and cook within a day or two.
At its best: June to September
Pick: Choose firm cucumbers with no soft ends or yellow patches.
Keep: Refrigerate and use within about a week; wrap cut ends.
At its best: July to October
Pick: Look for glossy, firm peppers that feel heavy, with green, fresh-looking stems.
Keep: Refrigerate whole and dry; they keep about a week.
At its best: July to October
Pick: Choose firm, smooth, shiny peppers. Wear gloves when cutting hot ones.
Keep: Refrigerate in a paper bag for a week or two, or freeze whole.
At its best: July to September
Pick: Pick firm eggplant with glossy skin that springs back when pressed lightly.
Keep: Eggplant does not like the cold: keep it in a cool spot and cook within a few days.
At its best: June to September
Pick: Fresh beans snap cleanly when bent. Skip limp or rusty-spotted ones.
Keep: Refrigerate unwashed in a bag and use within about 5 days.
At its best: August to November
Pick: Pick firm potatoes with no green patches, sprouts or soft spots.
Keep: Store in a cool, dark, airy place, not the fridge and not next to onions.
At its best: June to September
Pick: Choose bright, unwilted leaves with no dark spots.
Keep: Basil dislikes the cold: stand the stems in a glass of water on the counter, like flowers.
At its best: May to September
Pick: Pick perky, bright green sprigs with no wilting.
Keep: Wrap in a slightly damp towel and refrigerate in a bag, or stand in water in the fridge.