In Season

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