What’s in Season Now (and How to Use It)

Late Summer Produce + A Little Life Update from the Homestead in Progress

Hello There!

If you know me at all, you know that I am beside myself with this cool weather that we have been having! I am not much of a summer girl unless it involves being in a swimming pool! These cool mornings have ignited my fall senses, and I am ready to light up one of my pumpkin spice candles! With that being said, I hope you have had a wonderful summer! Now, back to the update.

I’ve got two big things on my mind right now:

Fresh ingredients to carry us seamlessly from summer into fall.
The fact that we have finally… FINALLY… broken ground on our Barndo Farmhouse.

It’s true — the machines are here, dirt is flying… and now we wait.

You know how they say building a house is “hurry up and wait”? They weren’t lying. I’m trying to be patient, but I’ll be honest — patience is not my spiritual gift. If something needs to be done, I prefer to get it done. Waiting on other people? Not my favorite thing in the world. So please, if you think of me, say a little prayer for my sanity.

While I’m pacing around the property wondering when the next step will happen, I’m also spending a lot of time in the kitchen. Thankfully, late summer produce is a gift that keeps me busy — and happy — while I wait.

What’s in Season Right Now

You still have all that juicy, colorful summer produce, but fall is starting to peek around the corner. It’s the season of both — and I love mixing them in the same dish.

Here’s what’s at its best:

Tomatoes – The flavor is unbeatable this time of year. Perfect for salads, sauces, roasting, or just slicing with salt and pepper.
Zucchini & Summer Squash – Still going strong. Sauté them, spiralize them for “zoodles,” or bake them into muffins and bread.
Peppers – Sweet bells, spicy jalapeños, banana peppers… they’re all here. Roast, grill, pickle, or freeze for later.
Peaches & Nectarines – Dripping with sweetness. Eat fresh, bake into crisps, or freeze for smoothies.
Berries – Blueberries, raspberries, and blackberries are wrapping up. If you love them, grab them now before they disappear.
Apples – Early varieties such as Ginger Gold, Paula Red, and Honeycrisp are starting to roll in. Crisp, slightly tart, and perfect for snacking.
Green Beans – Sweet, tender, and quick to cook. Steam, sauté, or roast them with olive oil and garlic.
Fresh Herbs – Basil, mint, oregano, and thyme are thriving. It is a perfect time to dry or freeze them for fall and winter cooking.

How to Use It All

Fresh produce this time of year practically does the work for you — but here are a few ideas to help you enjoy it to the fullest:

Tomato Basil Pasta – Fresh tomatoes, garlic, olive oil, torn basil, and throw in a little fresh mozzarella cheese. Serve warm or chilled.
Zucchini Fritters – Grate, mix with an egg, a little cheese, salt, pepper, and pan-fry until golden.
Peach & Berry Crisp – Sweet fruit + oat topping + a scoop of vanilla ice cream. Enough said.
Sheet Pan Roasted Peppers & Onions – Perfect for fajitas, sandwiches, or grain bowls.
Green Bean Sauté – Butter, garlic, salt, and pepper. Simple, fast, and delicious.
Herb Compound Butter – Mix chopped herbs into softened butter, roll into a log, wrap, and freeze.

Preserve It Now, Thank Yourself Later

If you’ve got more produce than you can eat this week, now’s the time to stash it away for winter:

Freezing – Chop peppers, zucchini, or green beans, blanch if needed, and freeze in portioned bags.
Drying Herbs – Tie them in small bundles and hang upside down in a dry, airy place until crisp.
Making Jams or Freezer Jam – Capture those peaches or berries in a sweet spread you’ll love in January.
Pickling – Slice cucumbers, peppers, or green beans, and pickle for a crunchy treat later.

Pair Summer and Fall Flavors

This is a fun time to mix the best of both worlds:

Add cinnamon or nutmeg to roasted peaches.
Combine zucchini with early apples in a muffin or quick bread.
Toss tomatoes with roasted sweet potatoes for a warm salad.

Why Seasonal Eating Matters

Buying in-season produce isn’t just a “foodie” thing — it really does make a difference:

Better Flavor – Produce picked at peak ripeness always tastes better.
Better Price – When there’s an abundance, prices drop.
Better Nutrition – Fresher produce retains more vitamins and antioxidants.
Supports Local Farmers – Keeps your community food system strong.

Closing Thoughts from the Dirt Pile

While our Barndo Farmhouse walls aren’t up yet (I keep telling myself they will be… someday), I’m leaning into this in-between season. I’m filling my kitchen with what’s fresh now, preserving what I can, and reminding myself that waiting can actually be a blessing.

Because just like a garden, some things simply take time to grow. 🌱

And in the meantime, at least we can eat well while we wait — which makes patience just a little easier!

Lord Bless You, Michelle