Summer weather brings lots of locally grown selection of vegetables, each offering a unique flavor profile with endless creative culinary possibilities for chefs.
Our guide dives deep into some top summer vegetables picks that highlight their culinary versatility, peak seasonality, and expert tips to help chefs take advantage of innovative ways to create dishes that look and taste incredible.
Summer Vegetable Types and Seasonality
Nothing compares to the taste of a peak-season vegetable. Although much summer produce is available year-round, using it at its prime will not only give you superior taste, texture, and freshness but save you some money as well.
Here are some of the best summer vegetables to look out for:
Tomatoes
Juicy and versatile, tomatoes are one of summer’s most beloved produce. They come in an exciting variety of shapes, colors, and flavors, offering a spectrum of acidity and sweetness. Tomatoes are perfect for salads, sauces, gazpachos and salsas.
In addition to popular varieties like cherry, hothouse, and beefsteak tomatoes, summer is the perfect time to explore the vibrant world of heirloom varieties.
Peak Season: June-September
Cucumbers
Cooling and refreshing, cucumbers are perfect for salads, slaws, crudités, gazpacho, or adding a refreshing element to sandwiches and wraps and infused water.
Both Hothouse and Persian cucumbers offer thin skins and crispy bites, perfect for adding a touch of fresh texture. The Kirby variety is ideal for pickling to create savory garnishes.
Peak Season: June-August
Summer Squash
These versatile vegetables offer a mild sweetness and can easily absorb other flavors. They can be grilled, roasted, stuffed, or spiralized as a pasta alternative.
There are many exciting varieties of zucchini and yellow squash you can experiment with. Use the uniquely shaped patty pan squash or Yellow Bar squash for stuffed dishes. If you’re looking for an original, gluten-free pasta substitute, Spaghetti squash offers a similar texture and delicious flavor.
Remember the squash flowers! They’re beautiful and delicate and can be enjoyed without being cooked, as part of a salad or stuffed with cheese or added to soups for an extra touch of flavor.
Peak Season: June-August
Peppers
From fiery to sweet, peppers are a must-have on your summer menus. Although many pepper varieties are available year-round, their flavor shines best in their seasonal prime.
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From fiery to sweet, peppers are a must-have on your summer menus. Although many pepper varieties are available year-round, their flavor shines best in their seasonal prime.
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From fiery to sweet, peppers are a must-have on your summer menus. Although many pepper varieties are available year-round, their flavor shines best in their seasonal prime.
Peak Season: June-August
Eggplant
Eggplant adds a deep flavor and a creamy texture to summer dishes. It can be grilled, roasted, or fried. Serve it in stews, moussaka, pasta, or grilled with olive oil and herbs.
Peak Season: July-September
Corn
Sweet and juicy, corn is a quintessential summer vegetable. Serve it on the cob, grilled, roasted, or creamed off the cob, or use kernels in salads, salsas, fritters, soups, or stews.
Peak Season: July-August
Potatoes
Potatoes are incredibly versatile and bring great texture and consistency to dishes. The summer potato varieties are perfect for light seasonal dishes. Here are some of the best potato types that are peaking in summer:
- Fingerling Potatoes: These small, oblong potatoes come in various colors (red, yellow, purple) and can be roasted whole or halved for a delicious side dish.
- German Butterball Potatoes: These waxy potatoes hold their shape well and are perfect for potato salads, roasting, or boiling.
- Spring Potatoes: New potatoes, or spring potatoes, have thin skin and delicate flavor and are ideal for boiling, roasting, or steamed with fresh herbs.
Peak Season: June-August
Beans
With their sweet, slightly nutty flavor and tender texture, beans add sweetness to summer dishes and enrich them with protein and fiber. Here are some fantastic bean varieties for this season:
- Green Beans: The classic green bean is a versatile choice, but explore the slender French green beans for an extra creamy texture.
- Yellow Beans: For a brighter pop of color, consider yellow wax beans, which have a slightly sweeter flavor than their green counterparts. Romano beans are a great option for a meaty texture and nutty flavor.
- Fava Beans: The first type of beans to arrive at the beginning of summer, fava beans are a sweet addition to stir-fries, pastas, and dips.
- Other Bean Varieties: Expand your bean repertoire with options like cranberry beans. With their beautiful red mottled color and firm texture, they are ideal for salads and soups. String beans are perfect for steaming or stir-frying.
Peak Season: June-August
Summer Vegetables Yield
Understanding the yield of your vegetable after it’s been prepped is essential for your menu and budget strategy. Here are the yields for the main summer vegetables:
Summer Vegetables Chef Tips
Summer’s vibrant harvest offers a treasure trove of culinary inspiration. Here are some tips to help chefs elevate their summer vegetable creations:
- Think Beyond the Obvious: Explore lesser-known summer vegetables like kohlrabi, okra, or nopales (cactus paddles). Experiment with different cooking methods – roasting brings out sweetness, grilling adds smoky depth, and pickling creates a tangy counterpoint. Combine with summer fruits for refreshing summer pairings.
- Get Creative with Herbs & Flowers: Infuse fresh herbs like basil and mint into oils, use them as vibrant garnishes, or create herb pesto for added flavor. Explore edible summer flowers like squash blossoms or nasturtium for a touch of visual and culinary intrigue.
- Choose Wholesale: Partner with reputable wholesale suppliers that emphasize seasonal produce. This ensures peak flavor and freshness.
- Minimize Waste: Utilize vegetable scraps strategically. Carrot tops make a vibrant pesto, beet greens add earthiness to chimichurri, and watermelon rinds can be pickled for a sweet and tangy condiment.
- Pickle: Experiment with pickling cucumbers, onions, summer squash, or even watermelon rinds for a refreshing and unique flavor explosion.
- Don’t Overcook: Summer vegetables shine at their peak when cooked simply and minimally. Avoid overcooking to preserve their vibrant colors, delicate textures, and fresh flavors.
Why Choose Summer Vegetables from Local Wholesale Suppliers in New York
Sourcing wholesale seasonal vegetables brings many benefits for chefs. Here are just a few:[/caption]
- Variety and Seasonality: Wholesale suppliers offer a wider selection of seasonal produce than supermarkets. Chefs can experiment with a broader range of vegetables at their peak, creating exciting and unique dishes.
- Cost Advantage: Wholesale suppliers typically offer bulk pricing, which translates to significant cost savings for restaurants. This allows chefs to experiment with new ingredients and maintain healthy profit margins.
- Freshness & Quality: Wholesale suppliers receive deliveries directly from farms, ensuring the vegetables are fresher and have a longer shelf life.
- Relationships & Expertise: Building relationships with reputable wholesale suppliers allows chefs to gain valuable insights into seasonal availability, unique varieties, and optimal storage methods.
Fadaro – Your Go-To Fresh Wholesale Supplier in New York
As a food business, the best way to maximize the season’s harvest is to partner with a reliable wholesale supplier. At Fadaro, we strive to bring you quality summer gems sourced from reputable farms, delivered fresh to your doorstep.
Fadaro’s vast selection of seasonal produce is the best inspiration for delicious dishes that capture the essence of summer. Place your order now!
