Photograph: sling on Flickr As summer comes to a close and we kiss the warm, carefree days of summer goodbye, we can console ourselves with a whole new crop of early fall vegetables perfectly ripe and in season. One of those fall treasures is the bell pepper, which hit their peak during the months of August and September. Originating in South America in 5000 B.C., universally popular bell peppers are a member of the nightshade family, which also include potatoes, tomatoes, and eggplants. The color bell pepper you choose will bring a unique taste to the table: the green and purple bell peppers have a somewhat bitter flavor, while the red, orange, and yellows are sweeter and almost fruity.... More

Don't be afraid of beets. They have a deliciously natural sweetness, and their vibrant colors render the flesh almost jewel-like. It's a crime not to take advantage while they're fresh--especially with colors that go way beyond standard purple. More

[Flickr: srqpix] While most of us are familiar with the large, purple variety of eggplant, the award for most twee specimen goes to the Fairy Tale eggplant. They are so small, you can roast them whole, making them in a snap, bypassing the salting step. If you're in the mood for a more substantial vegetarian dish, eggplant is a star with its substantial, meaty flesh. Pureed, the vegetable also makes for a great dip or spread à la baba ghanoush. Look for firm eggplants with a smooth texture and unbroken skin. Store them in a cool, dry environment, but put them in a warmer section (the front) of the fridge if you're not going to eat them within a... More

[Robyn Lee] Summer's coming to a close and what better way to enjoy it than with some fresh corn? Whether simply grilled or gussied up in salads, soups, and pastas, there're countless ways to use up the bounty. Fresh corn is notoriously short-lived; as soon as it's picked, its sugars begin to convert to starch. Less sugar means less of that delicate sweet corn flavor that everyone loves so use it as soon as possible after purchase. When picking corn, look for bright green, moist husks with a golden brown tassel and try to get a feel for plump, full kernels. Keep ears cool and moist and place in the refrigerator until ready to use. There are a variety... More

Photograph from GlennB on Flickr I'm in love with summertime melons. After a winter of Korean melon, there's the crisp bite of watermelon, honeydew so sweet it makes my teeth ache, and when I'm eating cantaloupe, I feel like I'm just consuming straight vitamin C. The thought of lugging these juicy vessels home from the market and up three flights of stairs in this heat is a bit demoralizing, so I generally depend on raiding the fridges of friends and family. (I'm the best, aren't I?) It's when I'm hunkered over a big bowl full of melon, with the juices running down my face that I think, I should really have more friends to eat melon with. There are... More

When ripe, peaches ae rich and heady jewels that are best eaten fresh, but since it can be difficult to polish off the dozen or so that come in a tray, here are some of our best peachalicious recipes--in salads, with pork, or puddingified. More

Photograph from foodista on Flickr With summer in full swing, my cucumber intake has increased to alarming levels. In salads, soups, or just as a raw snack, the crisp crunch they add to a dish instantly cools me down, a brief relief from my steam room of an apartment. When at the market, look for firm specimens with a medium to dark green color. I prefer the smaller ones as they're less bitter and be sure to stay away from any yellow bits. Store them covered in plastic wrap and refrigerated for about a week or so (avoid the crisper, as it's too cold). If you find yourself unable to eat one more cucumber and want to use it... More

It's the time of year when it's fun to take visitors to the market. Friends who don't typically shop at farmers' markets will be overwhelmed by the amount of produce that we have available locally and in season, and will be sure to go home with a bag full of summertime delights. The market is bursting at the seams with color and flavor and scents, and it's an exercise in restraint to decide where to spend my budget. My strategy during this time of abundance is typically to find out what products are going to be around for a little while, and then to prioritize from there. Okra have just begun to show up in the market and as... More

Photograph from iLoveButter on Flickr Summer squash are a kitchen staple I always turn to in my fridge. They're a delicious way to add some vegetables to a dish, and the simplest dinner in the world is a runny egg over some quickly sautéed coins of summer squash. The crisp squash bits are one of the best bites you'll ever have. Once I bring the squash home from the market, I wrap them in paper towels (two to three per towel depending on size) and stick them in the crisper. And in case you were wondering, zucchini is just one of the many summer squash varieties. [After the jump, an arsenal of summer squash recipes.]... More