Find Perfect Produce at Summertime Farmers' Markets

There’s perhaps no more iconic denizen of summer than the tomato. Whether eaten with just a dash of salt or incorporated into something more elaborate, tomatoes are best when vine-ripened. They should be a deep red with no wrinkling of the skin and should feel heavy for their size. They should also be noticeably fragrant and firm but yielding. Tomatoes should never be refrigerated; if they must be stored, keep them dry and in low light.

Find them at Dekalb Farmers Market in Atlanta.

Try them in Gazpacho with Avocado and Cumin Chips.

Peaches are also a summer classic and a staple of Southern markets. Simultaneously golden and rosy, ripe peaches have a distinctive fruity aroma; unripe peaches have a “green” smell that’s more subdued. Perfect peaches also acquiesce to a squeeze; when they’re ready to eat, the flesh gives a little. Good peaches should exhibit that characteristic fuzziness and not be wrinkled or dimpled. Since they bruise easily, treat them with care during transport. Other stone fruits like nectarines and plums should follow suit, offering deep colors and a mild softness.

Find them at City Public Market in Charleston.

Try them in Blue Ribbon Peach Praline Pie.

Fresh corn, taken at the peak of ripeness, promises a sweetness that’s hard to replicate at other times of the year. Since sugars convert to starch rapidly, the quicker corn is used from the moment of harvest, the better it is. Corn should be kept in its husks until ready to cook, and the husks should ideally be green and fresh-looking. The silk at the top of the ear should appear brown and dry, and the entire package should be plump and full. Kernels should have a milky juice within them, which is indication of ripeness.

Find them at Cherry Creek Farmer's Market in Denver.

Try them in Grilled Corn on the Cob with Citrus Butter.

Melons – usually cantaloupes and watermelons at this time of year – are always crowd pleasers. Refreshing and cool, they come into their own when their aroma grows pronounced and fruity. They should be heavy for their size. Cantaloupes can have a slight softness, and the signature pattern on their surface should be more brown than green to show maturity. Watermelons, with their thick rinds, perform well if thumping them results in a hollow sound. Good ones also have a creamy spot that proves where they laid on the ground to ripen.

Find them at Las Vegas Farmers' Market.

Try them in Prosciutto and Melon Salad with Cantaloupe Vinaigrette.

Green beans (or alternatively, string beans or snap beans) are an easy favorite and always seem to be in abundance. They should be vibrant and have a smooth complexion; withered beans are beyond their prime. Ideally, the beans should be long and firm and not have begun to form the individual seeds within. They should be crisp and break with a pronounced snap. Beans with the seeds already established within them can still be used; simply cook them on their own. 

Find them at Downtown Citiparks Farmers' Market in Pittsburgh.

Try them in Roasted Spring Veggie Medley.

Avocados perform best when they have dark green or black skins with no blemishes. The main factor relative to their ripeness is how soft or hard they are. Neither extreme is preferable; instead, the avocado should give a little when squeezed. This yielding quality indicates that the flesh will be tender and creamy. If you’re not planning to use the avocado immediately, go ahead and buy a firm one, and put it in a paper bag with an apple to speed the ripening process.

Find them at Ferry Building Marketplace in San Francisco.

Try them in Spicy Avocado Poblano Salad.

Antioxidant-rich blueberries deliver the best flavor and health benefits when they boast a deep color and are full and chubby. Their skins should be clear and uniform; a light powder that sometimes appears on them isn’t harmful but does give evidence of ripeness. Blueberries should never be mushy or soft, and they should be unerringly dry. Wet berries will easily mold, and even one renegade will taint the entire batch. Raspberries, strawberries, and blackberries have similar traits, and size isn’t always an indication of flavor or ripeness. Remember never to rinse berries until you plan to use them.

Find them at Union Square Greenmarket in New York City.

Try them in Star Berry Cobblers.

Summer squash, including zucchini and yellow crooknecks, are at their prime when their skins are consistent in color and unaffected by blemishes or soft spots. They should be firm and bright; oftentimes, the smaller, younger examples are preferable in terms of taste and texture. Unlike many fruits and vegetables, the flavor of squash is not impaired by refrigeration, and the vegetables can be kept cool for several days until needed.

Find them at Green City Market in Chicago.

Try them in Summer Squash Pizza.

As is the case with many vegetables, eggplants should have firm flesh and consistent color. They should be glossy and feel heavy for their weight. If the rich color fades or the skin turns wrinkly, the eggplant has seen better days. The flesh should also have a resilience, so that when you press into it with a finger, it easily rebounds. Nicks or cuts on the eggplant mean that it will likely not store well.

Find them at Dane County Farmers' Market on the Square in Madison.

Try them in Baba Ghanoush.

Peppers are either sweet, like bell peppers, or hot, like habaneros. Peppers can be tricky in terms of ripeness, largely because of confusion over their color. Generally, when peppers are green, they’re immature, and when they’ve attained their bright oranges, yellows, and reds, they're considered mature. However, most peppers can be eaten anytime during their growth period (and consuming green bell peppers is standard), so the rules are flexible. Either way, the skins of peppers should be deeply colored, smooth, and shiny rather than wrinkled or blemished. Just check with your vendor to make sure what degree of heat you’re getting!

Find them at Dallas Farmers Market.

Try them in Roasted Red Pepper Soup.