Vegetarian and vegan farmers market August recipes! Your August seasonal produce guide + 50 recipes inspired by your local farmers market or CSA bin.
Hiya, Rhubarbarians! Happy August! We are deeeep into summer and are enjoying every bite of all the fresh produce that August has to offer. Did you try all of the July recipes?
The farmers markets are stocked with so much fresh produce right now, as well as herbs and flowers. I hope you are getting out and enjoying them!
We got pretty well settled into our new house in July. Man, SO MANY PROJECTS! Weeknights have been filled with summer salads and grilling on the deck. Aaaaah… August.
We’re pretty stoked to eat all the fresh meals in August. Hello summer!
What’s in season in August?
So many fresh fruits and veggies! For this list we are going to focus on corn, watermelon, blackberries, eggplant, yellow summer squash, tomatoes, bell peppers, carrots, chile peppers, and figs.
Corn is a grain (but maybe a veggie and fruit too?) that is in season from July to October. It’s wonderful eaten off the cob, but is also great cut off the cob and added to salads, soups, or as a side dish. I’ve even seen some dessert recipes made with corn!
More fresh corn recipes:
- Corn and black bean tacos from Rhubarbarians
- Vegan sweet corn chowder from Healthy Midwestern Girl
- Smoked corn hummus from Soup Addict
- Cilantro lime grilled corn salad from Nutrition in the Kitch
Watermelon is a fruit that is in season from July to September. The sweet, red flesh is refreshing and hydrating, making it fantastic for hot days. We usually just cut it into triangles and eat it, but it’s great in salads or blended up into drinks.
More fresh watermelon recipes:
- Yellow watermelon salad with pickled cucumber relish from Heartbeet Kitchen
- Watermelon mojito smoothie from I Heart Vegetables
- Refreshing watermelon mimosa from Imagelicious
- Sumac watermelon fries from Mid-Life Croissant
Blackberries are a fruit from the bramble family that are in season from August to September. They grow like weeds in the Pacific Northwest and mark the official sign of late summer for us. They are sweet and a deep purple color. Perfect for snacking, baking, blending into drinks, or adding to a summer salad.
More fresh blackberry recipes:
- Mulled blackberry cider from Rhubarbarians
- Blackberry hazelnut clafoutis from Rhubarbarians
- Vegan blackberry poppyseed crumble cake from Ve Eat Cook Bake
- Baked cinnamon french toast with blackberries from Erhardts Eat
Eggplant, also known as aubergine, is a fruit (yep!) that is in season from June to November. The most common type of eggplant is a large, teardrop shaped purple variety. The texture of eggplant can break down quickly, so it’s usually used in purees, stews, fried dishes, or stuffed.
More eggplant recipes:
- Vegan eggplant parmesan from Yummy Mummy Kitchen
- Instant Pot ratatouille from Flavor the Moments
- Vegan eggplant reuben sandwich from From My Bowl
- Crispy eggplant stacks from Spabettie
Yellow summer squash recipes
Yellow summer squash is a squash that is in season from June to October. Yellow summer squash is similar to zucchini, with a high water content. It’s very mild, making it wonderful to pair with other really flavorful ingredients. Did you know that you can eat the squash blossoms?
More yellow summer squash recipes:
- Summer minestrone soup from Soup Addict
- Roasted summer squash from Very Vegan Val
- Vegan summer squash casserole from NutriPlanet
- Cajun smothered summer squash from A Sprinkling of Cayenne
Tomatoes are a fruit (yep!) that are in season from July to November. They are usually prepared like a vegetable and are one of the most widely loved fruits in the world. Tomatoes are incredibly versatile and are the base for so many savory dishes including sauces, salads, soups, stews, fried dishes, the list goes on!
More tomato recipes:
- No cook fresh tomato sauce from Rhubarbarians
- Tomato gazpacho with crispy falafel chickpeas from Rhubarbarians
- Heirloom tomato toast with olive walnut basil cream cheese from Rhubarbarians (Can you tell I love tomatoes?)
- Vegetarian stuffed tomatoes from Maria Ushakova
Bell pepper recipes
Bell peppers are fruits (yep!) that are in season from July to October. Bell peppers are related to chiles, but are sweet and are enjoyed raw or cooked. They come in a range of colors, green being an unripe bell pepper and red being a ripe one.
More bell pepper recipes:
- Mediterranean quinoa stuffed peppers from The Almond Eater
- Roasted red pepper tomato soup from That Girl Cooks Healthy
- Fermented bell pepper salsa from Moon and Spoon and Yum
- Instant Pot unstuffed peppers from This Healthy Kitchen
Carrots are a root vegetable that are in season from June to October. Carrots are sweet, but can have a bit of a spicy bite to them. When cooked, they become very sweet and are even great in desserts like carrot cake. Did you know that the tops are edible?
More carrot recipes:
- Roasted carrots with carrot top pistachio relish from Rhubarbarians
- Spicy coconut carrot soup from Rhubarbarians
- Pulled bbq carrots from Veganosity
- Coconut carrot rice from Fried Dandelions
Chile pepper recipes
Chile peppers are fruits (yep!) that are in season from July to October. Chile peppers are related to bell peppers, but can range from mild to very, burn-your-face-off-spicy! They are usually used in dishes to add heat and are often times dried and ground into a powder and used as a spice. But they are wonderful raw too!
More chile pepper recipes:
- 3 chile quinoa chili from Rhubarbarians
- Strawberry jalapeno pico de gallo from Rhubarbarians
- Candied jalapenos from Brooklyn Farm Girl
- Quick pickled jalapenos from Masala Herb
Figs are inverted flowers (whoa!) that are in season from June to July and then again from August to October. Figs are naturally very sweet and are fantastic eaten on their own with a little cheese and honey. They work well for baking or making fig jam as well.
More fig recipes:
- Fig and walnut salad with grape vinaigrette from Quite Good Food
- White chocolate fig and cardamom cheesecake from The Saucy Fig
- Grilled figs stuffed with brie and honey from Fearless Dining
- Fig jam with whiskey and vanilla from The Endless Meal
That’s a wrap! Hope you enjoy all that great August produce.
If you make any of these recipes, please let me know on social media or in the comments below! Leave a star rating in your comment or tag me on Instagram with #Rhubarbarians.
Thank you so much for reading and supporting Rhubarbarians and the brands that I recommend. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
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