Farmers Market Finds: What's in Season in Late July and How to Use It

It’s late July, and summer is starting to show its age. The days are still hot, but there’s a different rhythm now. Maybe you’ve started thinking about routines again—back-to-school lists, family calendars, a return to normal after weeks of heat and chaos. But right now, we’re still in the thick of it. And your local farmers’ market is bursting at the seams.

Late July is a sweet spot for seasonal produce. Everything is ripe, flavorful, and practically begging to be tossed into a salad, grilled, or turned into an easy weeknight dinner. If you’ve been meaning to hit the market but haven’t made time, now’s your chance.

Here’s what’s in season—and simple, no-fuss ways to make the most of it.

1. Peaches

Peak-season peaches don’t need much. Juicy and sweet, they’re just as good eaten over the sink as they are in a salad or dessert.

Try this:

Toss sliced peaches into a spinach salad with goat cheese, toasted pecans, and balsamic glaze for a delicious combination.
Grill halved peaches and top with mascarpone or vanilla yogurt.
Make a quick peach salsa: two diced peaches, red onion, chopped jalapeño, cilantro, lime juice, and a pinch of salt. Spoon it over grilled chicken or fish—or eat it with chips.

2. Tomatoes (All Kinds)

This is the month for tomatoes—big, weird, beautiful heirlooms. Sweet cherry tomatoes. Every color and shape.

Try this:

Slice thick tomatoes and layer them on toast with mayo, flaky salt, and black pepper.
Roast a tray with olive oil and garlic, then blend into a rustic pasta sauce.
Make a tomato galette: roll out store-bought pie crust, layer with sliced tomatoes and cheese, fold the edges, and bake.

3. Zucchini & Summer Squash

If someone offers you extra zucchini this time of year, take it. Then make something easy with it.

Try this:

Slice and grill with olive oil, salt, and lemon.
Shred and mix with eggs, cheese, and breadcrumbs, then bake into squares.
Spiralize for zoodles or sauté as a pasta topper.

4. Corn

Corn is at its best right now. Sweet, crisp, and made for summer dinners.

Try this:

Grill in the husk, then peel and slather with lime butter or cotija cheese.
Cut kernels off the cob and toss into salads, tacos, or grain bowls.
Make a corn and black bean salad with avocado, lime juice, and a honey-cumin dressing.

5. Berries

Blueberries, strawberries, blackberries—they’re still going strong.

Try this:

Add to yogurt or oatmeal in the morning.
Freeze for smoothies or quick snacks later.
Make a small skillet crumble with butter, oats, and brown sugar.

6. Eggplant

It’s easy to overlook, but eggplant is rich, hearty, and super versatile when cooked right.

Try this:

Slice into thick rounds, brush with oil, and grill until soft and smoky.
Roast diced eggplant with olive oil and garlic for a grain bowl or pasta topper.
Try a sheet-pan ratatouille with zucchini, tomatoes, peppers, and eggplant, tossed in olive oil and topped with fresh herbs and crumbled feta.

Final Thoughts

This time of year, you don’t need fancy ingredients or complicated recipes. Most of what’s in season speaks for itself. A little salt, a splash of olive oil, a hot grill or skillet—that’s usually enough.

So, grab your tote bag, head to the market, and bring home whatever catches your eye. You’ll figure out what to do with it. And if your kids ask why you keep buying “weird purple vegetables” or another crate of peaches, just smile. Summer doesn’t last forever.