FARMERS MARKET FINDS

Your Guide to Choosing & Storing Seasonal Produce in August

August is a golden month for fresh fruits and vegetables. Shopping at a farmers market not only supports local growers, it also gives you produce that’s often harvested just hours before you take it home. Here’s how to make sure every item you bring back is worth the trip:

Shop with Your Eyes and Nose

Color: Look for rich, vibrant hues — dull or pale produce often means it’s under-ripe.

Smell: A ripe peach, melon, or tomato should have a sweet, fragrant aroma.

Texture: Firm, but not rock-hard, is usually the sweet spot. Avoid anything with large bruises or soft, watery spots.

Time Your Visit

Early birds get first pick of items like berries and herbs.

Late in the day can mean discounts on what’s left, perfect for making jams, sauces, or soups.

Store Smart to Keep It Fresh

Refrigerate: Berries (don’t wash until ready to eat), leafy greens (wrapped in a damp paper towel inside a container), corn (keep husks on until cooking).

Room Temperature: Tomatoes, peaches, plums, and melons — keep them out until ripe, then refrigerate to slow spoilage.

Cool, Dark Place: Potatoes, onions, and garlic keep best in a well-ventilated basket or bin away from sunlight.

Eat It Soon

Farmers market produce is often picked at peak ripeness, which means more flavor but also a shorter shelf life. Plan meals around your haul and enjoy that fresh-from-the-field taste while it’s at its best.

Explore Something New

Don’t just stick to your usuals — August markets are full of surprises like heirloom tomatoes, rainbow carrots, and specialty herbs. Trying a new fruit or veggie each trip keeps meals exciting and expands your palate.

For more information on seasonal produce, visit:

seasonalfoodguide.org/new-jersey/early-august