21 Summer Vegetables To Enjoy Now!

Wondering what vegetables are in season in the summer? We’re covering our favorite summer vegetables (and how to use them!)

Today we are going to take a look at the world of summer vegetables! That is to say those veggies that are at their peak level of ripeness during the summer. Many of these vegetables are available year round thanks to the warmer climates south of us, but are freshest here in the USA in the summer.

Popular Summer Vegetables

Avocado

Seasonality: Avocados are definitely one of America’s favorite fruits, though we eat them like vegetables. They are at their peak in the summer, but you wouldn’t know it here in the USA as you can buy them year round. In the USA the peak season runs from February to September, and in California (where many are grown) they peak between April and August.

Selecting: When shopping for avocados, pick them up and give them a gentle squeeze. A ripe avocado should yield slightly to gentle pressure, but not feel mushy or overly soft. If it is hard as a rock, put it back unless you don’t actually need it right away and have time to let it soften. If the avocado is still firm, it can be ripened at room temperature for a few days, or placed in a paper bag with an apple or banana to speed up the process.

Storing and Use: Ripe avocados can be refrigerated to slow down the ripening process and keep them fresh for a few extra days (or freeze your avocados for even longer!). So next time you’re craving some avocado toast or healthy guacamole, make sure to choose a perfectly ripe avocado for the best flavor and texture.

Basil

Seasonality: Basil is a fragrant herb that is used in a variety of cuisines around the world. It hits its peak freshness in the USA between May and September though this differs somewhat by region.

Selecting: If you are growing your own or just selecting it at the grocery, avoid basil with yellow or brown leaves, as this indicates that it’s past its prime. If you are home growing, pick it in the morning when it’s at its freshest.

Storing and Use: To store fresh basil, trim the stems and place the herb in a glass of water like a bouquet of flowers, and cover the leaves with a plastic bag before storing in the fridge.

Seasonality: Bell peppers are a great summer veggie and make a colorful addition to a ton of recipes.  Now, before you go to the comments to tell us it is fruit (you are correct), we list it here because we use it like a vegetable.  In the USA they are at their peak from July to September.

Selecting: When selecting bell peppers, look for those that are firm and glossy, with no soft spots or blemishes. A ripe bell pepper should also feel heavy for its size, indicating that it’s full of moisture (and flavor). Green bell peppers are the least ripe and have a slightly bitter taste, while yellow, orange, and red peppers are fully ripened and have a sweeter flavor.

Storing: You can store bell peppers in the crisper drawer of your fridge for up to a week, but try to use them as soon as possible for the best taste and texture. Try them in these Vegetable Vietnamese Spring Rolls or take Mama’s Famous Bean Salad to your next cookout. It is always a hit at a BBQ.

Broccoli

Seasonality: Broccoli is a nutritious veggie that is generally at its peak in late summer into fall, or it is planted in the spring for early summer harvesting. Fortunately it is available in the grocery year round.

Selecting: Look for broccoli that is deep green in color and tightly packed with florets that are not yellowing or wilting. To know if it’s good, check the stems for firmness and snap off a small piece to taste for freshness. If the step is at all limp, put it back. If it is a little purple, don’t worry about that.

Storing: To store broccoli, keep it in a plastic bag or airtight container in the refrigerator for up to a week. One of our favorite uses is raw and cold, used as a dipping veggie, but you can also steam, roast, or sauté broccoli to bring out its natural flavor. Give these recipes a look, and you might just find your go-to salad for cookouts.

Carrots

Seasonality: Carrots are a root vegetable loaded with vitamins, fiber, and antioxidants. In the USA their peak season is June to November

Selecting: When buying carrots, look for those that are firm and straight, with a smooth bright orange skin. Avoid carrots that are at all limp, cracked, or have soft spots, as these are signs the carrots are done being all they can be. Your grocery probably only sells one variety, but there are a lot of different carrot varieties. You may have to go to a farmer’s market to find them.

Storing and Use: Leave carrots in the plastic bag they came in and store them in your refrigerator for up to two weeks. They will last longer, but this is their peak storage limit. To prepare carrots, wash and peel (or don’t) them before slicing or chopping carrots into bite-sized pieces. You can just eat them raw, add them to salads, roast them as a side dish, or use them as a base for soups and stews.

Celery

Seasonality: In the United States, celery is at its peak freshness from August through October, although it’s widely available year-round (it is often considered a winter crop in the South and a summer crop in the North).

Selecting: When selecting fresh celery, look for bunches with firm and tightly packed stalks, with no signs of wilting or discoloration. If the leaves are still attached, they should be green and slightly fragrant. To know if your celery is ready, snap off a small piece of the stalk—it should be crisp and juicy.

Storing and Use: When storing fresh celery, wrap it tightly in aluminum foil or plastic wrap and store it in the refrigerator for up to two weeks. It will last longer than that but will start to soften and wilt. To prep celery, rinse the stalks under cold water and trim off the leafy tops and root end. You can then chop the stalks into bite-sized pieces and add them to your favorite dishes, or just eat them raw with your favorite dips.

Celery is the vegetable that is always the bride’s maid but never the bride. There just aren’t many recipes with celery as the main ingredient. It is, however, a great supporting character. We like it in this Sunshine Salad or mixed into Chickpea Tuna Salad.

Corn

Seasonality: Corn is a sweet veggie that’s a staple of many summer lunches and dinners. In the United States, the peak season for fresh corn runs from May to September. Outside of the summer, you pretty much have to go with frozen, canned, or occasionally whole cobs shipped from out of the country.

Selecting: Look for ears with bright green husks that fit snugly around the kernels. The silk at the top of the ear should be brown and slightly sticky but not dried out. To know if your corn is ready to eat, peel back a small portion of the husk and check out the kernels—they should be plump and tightly packed together. You can also press your fingernail into a kernel—if a milky liquid comes out, the corn is ripe and ready to eat.

Storing and Use: When storing fresh corn, keep it in the refrigerator with the husks intact for up to five days. To prepare corn, remove the husks and silks and boil or grill the ears until tender. 

Our favorite summer use of fresh corn is in this Zucchini Corn Salad, which combines grilled corn, grilled zucchini, and feta. Make up a big batch and take it to your next cookout. We guarantee you won’t bring home leftovers. Second up is Mexican Street Corn Salad which is probably just slightly easier to throw together.

Cucumbers

Seasonality: Cucumbers are a healthy veggie that hits its peak season from June through August, although they can always be found year-round in grocery stores.

Selecting: When selecting fresh cucumbers, look for those that are firm, smooth-skinned, and bright green. The skin should be free of blemishes, wrinkles, or soft spots. To know if your cucumber is ripe, give it a gentle squeeze – it should be firm. You can also try tasting a small piece of the cucumber – if it tastes bitter, it may be overripe. You may not want to do this at the grocery. Just sayin.

Storing: Keep your cucumbers in the refrigerator for up to a week. They will often last a bit longer, but if you forget about them they will grow into a moldy science experiment. To prepare cucumbers, rinse them under cold water and slice them into rounds or spears. 

You can eat them raw in salads, dip them, use them on sandwiches, or pickle them (way easier than you may think). Tzatziki Cucumber Salad is a refreshing addition to any cookout, and after your heat-of-the-day workout, try a Tropical Green Cucumber Smoothie.

Eggplant

Seasonality: Eggplant is a summer veggie that hits its peak season from July through October, but like so many other vegetables, it can be found year-round in grocery stores.

Selecting: To choose the best eggplant look for smooth, shiny skins without blemishes or soft spots. To know if an eggplant is ripe, press your finger gently against the skin. It should spring back slightly when pressed. 

Storing and Use: Store eggplant in the refrigerator for up to five days. If it has been cut, put it in an airtight container first. To prep eggplant for use, just rinse and cut. You can grill, roast, or sauté eggplant and use it in recipes like baba ganoush, ratatouille, or eggplant lasagna. 

Snap Peas

Seasonality: Snap peas are a sweet, crispy veggie that hits peak season here in the USA from April to June. As we have said for most other veggies, you can still find them out of season, though they may be bagged.

Selecting: When selecting snap peas look for those that are bright green, plump, and without spots (usually little black or brown spots) or blemishes. The pods should snap easily when bent, and the peas inside should be small and tender. Give a pod a gentle squeeze. It should feel fairly firm. You can also try tasting a small piece of a snap pea. It should be sweet and crisp.

Storing and Use: For optimal freshness, store snap peas in the refrigerator for up to five days. Beyond that, watch for the spots we warned about. To prep snap peas, rinse them under cold water and remove the stem and string from each end. You can eat them raw in salads or as a dipping veggie. We like to sauté them with garlic and olive oil for an easy side dish. Try them in this Vegetarian Coconut Curry.

Green Beans

Seasonality: Green beans’ peak season in the USA runs from May through September, although they can often be found year-round in grocery stores.

Selecting: Look for beans that are bright green, plump, and don’t have blemishes or spots. The beans should snap easily and crisply when you bend them, and the beans inside should be small and tender. If you are reading sequentially, you know this is the same technique for selecting snap peas.

Storing and Use: Keep them in the refrigerator for up to a week for peak freshness. They will last longer, but be sure to look them over carefully. Forget them in the crisper drawer, and you have a science experiment in the making. To prep green beans, rinse them under cold water and remove the stem and tail from each end. You can steam, sauté, roast, or air fry green beans for an easy veggie side dish, or better yet use them in stir-fries, salads, or green bean casserole.

Hot Peppers

Seasonality: Peppers come in a variety of colors, shapes, and sizes and are at their peak season in the USA from July to September.

Selecting: Look for peppers that are brightly colored, firm, and have neither blemishes nor wrinkles. Their skin should be smooth and shiny. To be sure a pepper is ripe, give it a gentle squeeze. It should feel firm and not too soft. You can also just give most peppers (especially hot peppers) a sniff. Many varieties have a slightly sweet aroma when ripe. 

Storing and Use: Store peppers in your refrigerator for up to one week. To prep them, rinse them under cold water, slice off the stem, and remove the seeds and white membrane from the inside (how to cut peppers here). Peppers can be eaten raw in salads, roasted or grilled for added smoky flavor, or used as a base for sauces, soups, and dips.

Mushrooms

Seasonality: Mushrooms are generally in their peak season from Summer through the Fall. This depends a lot on the region in the USA you live in. There is a huge variety of different types of mushrooms to choose from, and your grocery probably carries no more than 3-4. You may find a better selection at farmer’s markets or Asian markets.

Selecting: Look for shrooms that are firm, with a dry surface and a pleasant earthy aroma. If they are at all slimy, pass them by. The caps should be intact and not show any signs of damage or discoloration. To know if your mushroom is ripe, gently press on the cap – it should feel firm and not give easily. It’s also important to note that mushrooms do not ripen after being picked like many other fruits and vegetables. They start deteriorating as soon as they are picked.

Storing and Use: Keep them in a paper bag in the refrigerator for up to five days. To prepare mushrooms, rinse them under cold water and slice or chop the mushrooms as desired. There are a lot of great recipes where mushrooms are the main event. They can be sautéed, roasted, grilled, or used as a meat substitute as in these Portobello Mushroom Burgers.

New Potatoes

Seasonality: New Potatoes are not a distinct potato variety, but a term used to refer to potatoes harvested early in the season. New potatoes have very thin skins and a moist waxy flesh. So in the spring and early summer, buy fresh new potatoes and use them as you would in any of your favorite recipes that call for a waxy potato like roasting in the skin, boiling, steaming, or in salads.

Okra

Seasonality: Okra is a unique and flavorful vegetable that is popular in Southern and Caribbean cuisines. In the United States, peak season runs from late spring through summer.

Selecting: Look for okra that is firm and somewhat brightly colored (it doesn’t really get to be a stunning green). It should have no signs of blemishes or discoloration. The pods should be tender and snap easily when bent. Look for small pods that are less than 4 inches long – larger pods can be tough and fibrous. Trust us on this. If you grow it at home, resist the temptation to let it grow larger.

Storing and Use: Okra can be stored in a paper bag in the refrigerator for up to four days. To prep it, rinse it under cold water and slice off the stem and tip. It can be boiled, fried, roasted, or grilled, which is our hands-down favorite method. Okra is also a great thickening agent for vegan gumbo or soup.

Radish

Seasonality: Radishes are at their peak season in the USA  from early spring through summer.

Selecting: Look for radishes that are firm, bright red, and have neither blemishes nor discoloration. The bulbs should be fairly round, and the greens (if present) should be bright and fresh. To know if a radish is ripe, gently press on the bulb – it should feel firm and not give easily.

Storing and Use: To store fresh radishes remove the greens (they are edible and can be mixed with other salad greens) and store the bulbs in a plastic bag in the refrigerator for up to two weeks. To prep radishes, rinse them under cold water and slice off the stem and tip. Radishes can be sliced or grated and added to salads or sandwiches, or pickled for a tangy snack. Radishes are usually a bit actor, and rarely the star of the show. Give them a try in radish salad or these vegan spring rolls.

Rhubarb

Seasonality: The peak season for rhubarb runs from late spring through early summer.

Selecting: When selecting rhubarb, look for stalks that are firm and bright red, but you will likely have to accept some green in the stalks. This is fairly normal, but try to find stalks as red as possible. If the stalks are at all soft or wilted, pass them by. 

Storing: To store fresh rhubarb, wrap the stalks in a damp paper towel and store in a plastic bag in the refrigerator for up to a week. In much of the country, rhubarb can be hard to find, so you can also buy it and freeze it for later. I grew up in Alaska, which is the ultimate climate for rhubarb, and it grew to be huge. We sliced it up and froze large bags of it to use all winter.

To prepare rhubarb, rinse the stalks under cold water and trim off the ends. Rhubarb is often cooked with sugar to help balance its tartness and can be used in a variety of sweet and savory recipes, but it comes into all its glory in sweet desserts like pies, crisps, tarts, and compote to put on other desserts or ice cream.

Tomatillos

The tomatillo is also known as the Mexican husk tomato because it has an outer husk-like skin that easily peels off. They aren’t, however, tomatoes. They are related, but are not as sweet as tomatoes and more acidic. 

Seasonality: In the United States, the peak season for fresh tomatillos runs from late summer through early fall.

Selecting: Look for those that are firm and evenly colored, without blemishes or soft spots. The husk should be intact and dry, and the fruit inside should feel firm to the touch. To know if a tomatillo is ripe, peel back a small piece of the husk and check that the fruit is bright green.

Storing and Use: To store them, first remove the husks and then put them in a paper bag in the refrigerator. They should stay fresh for up to two weeks. To prep tomatillos for use, rinse them under cold water and remove the stems and husks. They can be roasted, boiled, or blended raw to make great sauces and salsas. Give them a try in this Vegan Pozole Verde!

Tomatoes

Seasonality: Tomatoes are the ultimate DIY vegetable as they are so easy to grow at home. While their humble beginning was as a wild plant in the Andes Mountains, they are today one of the world’s most favorite foods peaking in the summer here in the USA. And yes, we know they are technically fruits, but we eat them like veggies.

Selecting: When selecting fresh tomatoes, look for those that are firm, smooth, and brightly colored, with no signs of blemishes or bruises. Tomatoes should feel heavy for their size and give slightly when gently squeezed. Tomatoes that are too firm or too soft or have a dull or mottled appearance may not be at peak freshness.

Storing and Use: Tomatoes can be stored at room temperature until ripe, then moved to the refrigerator to extend their shelf life. Here are a few of our favorite well-tested recipes from the Live Eat Learn test kitchens: roasted tomatoes, marinara sauces, and fresh tomato gazpacho.

Yellow Squash

Seasonality: Summer squash, also known as yellow squash, is a delicious low-calorie vegetable that is at its peak freshness during the summer months. In fact, they are part of the squash family known as “summer squash.” 

Selecting: When selecting summer squash, look for firm ones with smooth, unblemished skin and a bright yellow color. The smaller the squash, the more tender and flavorful it will be. Summer squash should be heavy for its size and should not have any soft spots or visible bruises. Avoid selecting squash that are too large, as they can be a bit tough, and the seeds grow to be larger than you may want to eat.

Storing and Use: Yellow squash can be stored in the refrigerator for up to a week. You can use yellow squash in lieu of zucchini in just about any recipe, and certainly any of the recipes we list below.

Zucchini

Seasonality: Zucchini is another summer squash (along with yellow squash) that is at its peak freshness during the summer months. In the United States, the peak season for zucchini runs from late spring through early fall, although it can be found year-round in most grocery stores.

Selecting: When selecting zucchini, look for those that are firm, with smooth, unblemished skin and a bright green color. The smaller the zucchini, the more tender and flavorful it will be. Zucchini should be heavy for its size and should not have any soft spots or visible bruises. Avoid selecting zucchini that are too large, as they can be tough. This is particularly true of their skins which get increasingly hard as zucchini go over 24 ounces. If left to their own devices, zucchini will just keep growing.

Storing and Use: Zucchini can be stored in the refrigerator for up to a week. They will still be edible for a while after this but will start to get soft. There is a lot you can do with zucchini. One of their best features is that they take on the flavor of what they are cooked with. Try them roasted as in campfire veggies, or as an extremely low-cal/low-carb faux pasta like zucchini noodles, and even desserts like zucchini crisp.