Welcome to our Seasonal Eating Guide

Why Strawberry Season Was So Short (and Sweet)

Strawberries are one of the first fruits to ripen each year, and their arrival always marks the joyful start of warm-weather eating. But if it felt like strawberry season flew by this year, you’re not imagining it. Many of our local farmers experienced a shorter and more challenging harvest than usual.

Several factors played a role. Labor shortages meant fewer hands were available to pick berries at peak ripeness. At the same time, plant diseases affected many crops, especially with this year’s unpredictable spring weather. These challenges are a real reminder of just how much work and care goes into every fresh harvest.

The good news is that summer’s harvest is just getting started. Over the next few weeks, you’ll see many seasonal favorites arriving on the menu, including a variety of peaches, blueberries, and more.

 

Summer Proteins to Pair with the Season’s Best

Summer meals are all about pairing peak produce with quality proteins. Whether you’re firing up the grill or making a quick dinner at home, having fresh local staples on hand makes it easy to eat well.

We work with trusted farmers and food producers like Old Way Farm, Firsthand Foods, and The Mayor Meats to bring you pasture-raised meats and flavorful options raised with care. From sausages and chicken thighs to grass-fed ground beef and pork chops, these proteins add something special to every summer meal.

Keep an eye out for our 4th of July menu coming soon. It’s a great way to stock up for your holiday cookouts while supporting local farms at the same time.

 

How to Make the Most of Your Summer Produce

Summer produce is bursting with flavor, color, and variety—but it can be tricky to know how to store and enjoy everything at its best. Whether you’re new to seasonal eating or a longtime member, here are a few simple ways to keep your fruits and veggies fresh and make the most of your weekly delivery.

Let fruit ripen at room temperature.
Peaches, nectarines, and plums should sit on your counter until they yield slightly to gentle pressure. Once ripe, store them in the fridge to extend their shelf life.

Keep berries dry until you’re ready to eat them.
Blueberries, blackberries, and raspberries last longer when stored in a breathable container lined with paper towels. Avoid rinsing until right before eating to prevent early spoilage.

Store greens with care.
Leafy greens like lettuce, kale, and chard do best when wrapped in a clean towel or paper towel and stored in a produce bag in the fridge. This helps absorb excess moisture and keeps leaves crisp.

Use summer squash and cucumbers quickly.
These water-rich veggies are best eaten within a few days. If you’re not ready to cook, try slicing them for a quick salad or blending into a chilled soup.

Make a plan—but stay flexible.
Build your meals around what’s fresh and ready each week. Try roasting extra veggies for easy leftovers, or freeze ripe fruit for smoothies and desserts later in the season.

A little prep can go a long way in reducing waste and helping you enjoy everything summer has to offer.

 

Benefits and Uses of Summer Favorites

Summer overflows with fresh local fruits and vegetables, all ready to eat – raw, grilled, roasted, steamed, stir-fried, baked… whatever starts your tractor! 

Read on below to get a taste of what’s in season and some of the benefits of seasonal eating in summertime!

 

BASIL

Benefits: Source of vitamin K, manganese, magnesium, strong antioxidant and antibacterial qualities. 

Uses: Add to salads, marinades, and pizzas. Sprinkle over berries, ice cream, or a summer cocktail/mocktail. Try basil pesto on a variety of dishes well beyond pasta!

Virginia and Maryland harvest season: May-November.

 

BELL PEPPERS

Benefits: Source of Vitamins C, B6, and fiber. Red peppers contain more than twice as much vitamin C as an orange, plus antioxidants. 

Uses: Add to salads, pizzas, and stews. Stuff them or toss them on the grill. 

Virginia and Maryland harvest season: June-August. 

 

CHERRIES

Benefits: Source of antioxidants with anti-inflammatory qualities, especially the tart variety. 

Uses: Snacks, toppings, or cook them into cakes, pies, and sauces.

Virginia and Maryland harvest season: May-August.

 

 

 

 

EGGPLANT

Benefits: Source of anthocyanins to protect heart health, nasunin to help improve blood flow to the brain, and chlorogenic acid to help prevent cancer. Also supports strong bones, boosts cognition, and protects the digestive system. 

Uses: Add to stir fries and ratatouille. Grill, roast, and bake them.

Virginia and Maryland harvest season: June-August.

 

GRAPES

Benefits: Source of antioxidants and vitamin K. Help prevent blood clots, contribute to strong bones, and support healthy brain function.

Uses: Snack on them fresh or frozen. Add to salads, salsas, or smoothies. 

Virginia and Maryland harvest season: August-October. 

PEACHES

Benefits: Antioxidants, vitamins C & A, and potassium, which helps regulate blood pressure and post-workout muscle recovery. 

Uses: Snacks, cobblers, pies. Add to salads and sweet or savory sauces, or grill them!

Virginia and Maryland harvest season: June-September. 

 

 

 

SUMMER SQUASH

Benefits: Great source of antioxidants, including vitamin C. Promotes a strong immune system and good eye health. 

Uses: Use a spiralizer to make a healthy pasta substitute, chop them up and add raw to a grain salad, or brush slices with olive oil and grill. Bake or add to soups, stews, stir fries, and kabobs.

Virginia and Maryland harvest season: May-September. 

 

SWEET CORN

Benefits: Source of vitamins B1, B5, & C, phosphorus, manganese, folate, ferulic acid, and fiber. Good for the heart, eyes, cancer prevention, and memory enhancement. 

Uses: Boil, steam, roast, or grill. Eat it on the cob or off. Add kernels to salads, soups, and stir fries.

Virginia and Maryland harvest season: June-August. 

 

SWISS CHARD

Benefits: Source of antioxidants. Rich in magnesium which has been linked to control of blood sugar levels, depression, anxiety and migraines. Also has potassium which is linked to reduced blood pressure and bone and muscle health.

Uses: Use it like spinach. Add to salads, soups, stews, stir fries, and smoothies. Wrap sandwiches or burgers.

Virginia and Maryland harvest season: June-August

 

 

TOMATOES

Benefits: An army of antioxidants! And a great source of vitamin C, beta-carotene to support healthy eyes and skin, minerals like potassium and phosphorus to build strong bones and teeth, protect against cardiovascular disease, and reduce blood pressure and inflammation.

Uses: Add to salads, sandwiches, sauces, stews, stir fries, salsas, kabobs, pizza, or just enjoy them plain with a little salt.

Virginia and Maryland harvest season: July-October.

 

WATERMELON

Benefits: Low in sugar, high in vitamins A & C to help lower blood pressure and reduce risk of cardiovascular disease. Also, lycopene which may help protect against UV rays and cancer.

Uses: A refreshing snack, a low-calorie dessert, or add to a salad. 

Virginia and Maryland harvest season: June-August.