Western Nebraska’s dry edible bean harvest is likely to drag on weeks longer than in most years, and in areas where planting was late, it will be a race between harvest and first frost.

Harvest could begin anywhere from early September until late October, depending on when a field of beans emerged, how much stress the bean plants have experienced, and the daily high and low temperatures between now and harvest. In addition, the 2009 crop is likely to experience some quality issues.

Source: University of Nebraska-Lincoln Extension, Institute of Agriculture and Natural Resources

• Beans

Tomatoes are the No. 1 crop at farmers markets now.

Don’t be afraid to select tomatoes that are not completely ripe. Tomatoes can be picked after first blush, when slightly orange in color, and will usually ripen on the countertop over a two-to-three-day period.

Ripe tomatoes should be used within a day or two. They can be stored on the counter on a plate or in a basket at room temperature, but once cut, should be wrapped and refrigerated for a future meal.

Consider different varieties of tomatoes for different uses, such as a plump tomato that begs to be sliced to top a grilled hamburger, and a plum or Roma tomato with more flesh (and less juice) as the basis for a home-cooked tomato sauce. Any variety can typically be canned.

Sweet corn is also in season.

Look for ears full of kernels. The bi-color varieties, with yellow and white kernels, are sweet and tender. If the kernels are large and dark yellow, the corn is usually overly mature. Always check ears for damage from worms or other insects.

If you plan to freeze sweet corn, blanch (brief scalding) the ears of corn first to preserve the corn’s color, texture, flavor and quality. If not blanched prior to freezing, kernels can take on a cob-like flavor.”

Fresh peaches, cantaloupe, watermelon and eggplant are also usually plentiful at late summer markets.

Peaches need to ripen on the tree, and should be fragrant, a little soft to the touch, and free of dents, bruises and cuts. Use them soon after purchase as a fruit salad, dessert or snack, or freeze for future use. To grill for a summery meal or dessert, simply wash the peach, slice it in half, remove the pit, and place it cut-side down on the grill for eight to 10 minutes.

Cantaloupe ripens on the vine and should not be expected to ripen on the counter. To select, check the stem end for a pleasant, fruity aroma. As with other fruits and vegetables, a cantaloupe should be free of cuts, dents and bruises, soft spots and mold. Scrubbing the melon skin before slicing will protect the food inside. These melons can be sliced or chunked and stored in a covered container in the refrigerator before serving.

Watermelon is beginning to ripen and can be found at some markets. Like other melons, what you see is what you get. To select a watermelon, look for even color and a melon that is free of dents, bruises, cuts, soft spots and mold. Thumping a melon works for some, but also take a look at the underside spot where the melon was in contact with the ground. It should be a smooth buttery yellow.

Eggplant is a little like a sponge in that it soaks up other flavors. It can have a mild but bitter flavor. Peeling and chunking an eggplant and soaking it briefly in salt water will deter the bitter taste. Not all eggplants are purple, yet a favorite recipe usually involves flouring the chunks or slices before dipping them in an egg wash and crushed crackers and frying. Eggplant can be incorporated in vegetable lasagna, flame-roasted, featured in a recipe like Moussaka, or grilled.

Source: K-State Research and Extension

Cavaillon melon harvest is now at its peak.

Named after the village in the Provence region of France where they originated, these melons are at their best during the hot summer months.

Cavaillon melons are an eagerly waited feature at the roadside stands and produce markets of Provence.

Also grown in California, Cavaillon melons are available June to October across much of the U.S.

Before selecting any melon, you should smell it for ripeness. Ripe melons are also heavier than unripe ones and should have a sweet fragrance.

• Melons
• Cavaillon

The Packer reports that the California Westside melon harvest is off to a strong start, with large sizes and good sugar content.

“The melon harvest at Perez Packing Inc., Firebaugh, began July 3, said Atomic Torosian, managing partner at Crown Jewels Marketing & Distribution LLC, Fresno.

“‘The fruit’s beautiful. It has a nice golden finish, is heavily netted and has good sugar,’ Torosian said.

“Sizes are peaking on 9s and 12s.”

Prices for San Joaquin Valley cantaloupes have been trending substantially lower than last year.

The U.S. Department of Agriculture reported half-cartons of 9s at $5.95-6.95 with 12s fetching $6.45-6.50.

At the same time last year, the USDA reported prices for half-cartons of 9s at $10.45-11.45 while the range for 12s was $10-10.45.

“There had been speculation that high temperatures in early July would accelerate the germination of second plantings, which could lead to a late-summer glut. Not so, grower-shippers said.”

• Melons
• In Season

This is an opportune time to start growing air plants. Belonging to the genus Tillandsia and members of the Bromeliad family, air plants absorb water and nutrients primarily through their leaves rather than the roots.

Tillandsia bloom naturally in late winter through mid-summer. A new plant will generally bloom within a year and produce 2-8 young plants (”pups”). Each plant flowers just once in its lifetime, but subsequent generations will bloom each year at about the same time. Blooms last from several days to a few months, depending on the species.

There are over 550 species of Tillandsia (plus many hybrids), that are native to Mexico, South American and Central America. Only one species has been found outside the Americas. Sixteen species are natives of Florida.

• Air Plants
• Buyers & Growers Guide to Air Plants

Squash that will “keep” until December are commonly known as “winter squash.” They are actually available in markets in late summer and fall, as well as throughout the winter.

Most winter squashes are vine-type plants whose fruits are harvested when fully mature, which takes longer than the “summer squash.” They are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement.

Winter squash comes in many shapes — round and elongated, scalloped and pear-shaped — with flesh that ranges from golden-yellow to brilliant orange.

These vegetables have hard, thick skins. To cook, first remove fibers and seeds; then cut in halves or pieces and bake, steam, or boil. Use water sparingly when boiling to avoid losing flavor and nutrients.

Squash pulp is often used in pies, but may also be added to casseroles, souffles, pancakes, and custards.

Acorn and butternut squash are frequently cut in half, baked, and served in the shell. Both are rich in beneficial carotenoids. Microwaving will reduce preparation time. (Pierce the squash as you would a potato and microwave on High for 6 to 10 minutes. Turn and continue to cook 3 to 4 minutes longer. Remove from oven and allow to rest for 10 minutes.) Cranberry sauce makes an excellent filling.

• Squash
• Cranberry Sauce

Just In Season:
Grapefruit, Oranges, Lemons, Kiwi.

Now in Peak Season: Almonds, Chiles, Dried Fruit, Dried Garlic, Dried Onions, Herb Starts, Mushrooms, dried onions, Mandarin Oranges, Pistachios, Pomegranates, Potatoes, Olive Oil, Olives, Navel Oranges, Sweet Potatoes, Squash, Hydroponic Tomatoes, Winter Squash, Fresh Herbs.

End of Season: Apples, Apple Cider , Jerusalem Artichokes, Chestnuts, Garlic, Red Flame Grapes, Guava, Pumpkins, Vinegar, Walnuts.

As Thanksgiving approaches, it’s time to talk turkey. There are many questions surrounding the age-old tradition, such as whether to buy fresh or frozen, and how to safely thaw a turkey.

If you buy a fresh turkey, check the date on the package and purchase only if the date has not passed. If the date is a “sell by” date, that is the last day the turkey can be sold. It is best to prepare the turkey by that date also. If it is a “use by” date, cook it by that date.

Continued on the In Season Guides page for Turkey.