Happy August! Welcome to edition #8 of a 12-month series celebrating the seasons! Throughout this series I'll be highlighting my favorite seasonal produce and offering recipe, snack and cocktail suggestions.
My goodness, how did we end up in August? Despite blasting the AC, our house feels like a volcano in this heat. As I try to stay cool and develop new recipes, with the Olympics playing in the background, I'm reminded that even though it feels like a furnace….everywhere, summer won't last forever. And I'm not mad about it! Around this time each year, I begin to eagerly anticipate the cooler fall months. But let’s not overlook the present; August brings an abundance of peak-season produce at the farmers’ market. This is the time when some of my favorite fruits such as figs, grapes, blueberries, stone fruits and plums, are at their best. We also see the early arrival of pears, though they reach their peak in late September and October. And let’s not forget sweet corn, perfect for both savory and sweet dishes, as you will see (keep scrolling)!
Let’s explore some of the recipes we can make this month
Grapes
If it were October, I'd suggest baking Camembert with rosemary and grapes, served with a hunk of sourdough, but hot cheese in this weather doesn’t sound particularly appealing. Instead, go for a classic Waldorf salad. Though I usually shy away from mixing mayonnaise with fruit, I’ll make an exception here. This salad is crunchy, creamy and sweet, with just the right amount of astringency to balance it all out. The original version from the 1896 recipe created by Oscar Tschirky at New York’s Waldorf-Astoria Hotel, was a simple yet elegant mix of apples, celery, walnuts and mayonnaise.
To make your own, mix crisp apple chunks, chopped celery and halved grapes. Add lightly toasted walnuts and toss together with a creamy mayo (ideally homemade). Finish with a squeeze of lemon juice and a pinch of salt and pepper. Serve chilled as a side dish. Very retro, very delicious.
Figs
You might be fortunate enough to find black Mission figs or the green Calimyrna figs, also known as Turkish or Smyrna figs, at your local market. There's nothing quite like savoring a fresh fig, sun-warmed and bursting with juicy sweetness.
For me, the best way to enjoy figs is to keep preparation simple pairing them with blue cheese and a drizzle of honey, or spreading homemade fig jam on a hunk of cheese. For an indulgent treat, try figs on a freshly baked warm croissant with a generous amount of French butter (or even burrata) and walnut honey.
Blueberries
Blueberries often get a bad rap, with many finding their taste bland, but I believe they’re an incredibly underestimated fruit. Every morning, I enjoy a small bowl of cottage cheese topped with a spoonful of organic agave syrup, frozen blueberries, homemade granola and pumpkin seeds—it’s a delightful start to the day. I’m also making an exception to not using my oven in order to bake a classic blueberry galette (here’s a fantastic recipe).
Last night, I made homemade pork ribs with a spicy blueberry BBQ sauce that paired perfectly. I didn’t follow a strict recipe (typical of me), but here’s a reliable version that you may wish to use:
Corn
With the aforementioned blueberry BBQ ribs, I served roasted corn on the cob, cooked to a perfect al dente, with a touch of French butter and a homemade chili-lime rub made from cayenne, lime zest and brown sugar.
Lovely though that may be, let’s visit a delightful dessert. A few months ago, I promised you a recipe for corn and white chocolate panna cotta with brown butter shortbread biscuits and cajeta. Well, you can find the full recipe below!
Brown butter lemon zest biscuit
150g plain flour, plus extra for dusting
115g butter, browned
60g light brown sugar, plus more for sprinkling (I used homemade vanilla pod -infused caster sugar)
Zest of half a lemon
Pinch of salt
Preheat your oven to 170°C or 340F. In a mixing bowl, combine flour, butter, sugar, lemon zest and salt with your hands until the mixture resembles breadcrumbs, then squeeze it together to form a dough. On a floured surface, roll out the dough to about ½ cm thick, cut into long fingers, and place these on a lined baking tray. Use a fork to make imprints and sprinkle with remaining caster sugar. Chill the dough in the fridge for 20 minutes, then bake for 13-16 minutes until golden brown. Let the shortbread fingers cool on the tray for 10 minutes before serving.
(This recipe is adapted from a BBC recipe)
Sweet corn & white chocolate panna cotta
Inspired by a Gordan Ramsay recipe.
150ml buttermilk
100g white chocolate
600ml double cream
115g caster sugar
3 gelatine sheets
200g sweet corn
1 tsp of vanilla paste
a pinch of salt
Method
Place the cream, corn, buttermilk, and sugar into a heavy-bottomed saucepan over low heat to melt the sugar. Stir occasionally whilst allowing the mixture to come to a gentle bubble. Meanwhile, soak the gelatine sheets in a shallow dish of cold water for a few minutes.
Turn off the heat. Squeeze excess water from gelatine leaves and add them to the warm mixture along with the vanilla paste. Stir well to combine. Pour mixture into 6-8 small panna cotta molds and refrigerate for approx. 5-6 hours or overnight.
For the cajeta, I follow the recipe from Serious Eats and it turned out great.
Other produce to prepare (very) simply and love
Tomatoes are at their best right now—seek out the juiciest heirloom varieties from your local market. Simply slice, drizzle with high-quality extra virgin olive oil and season with a pinch of flaky salt for a perfect, effortless treat. Or like me, eat them like apples!
Melons are in their prime! From watermelon and honeydew to cantaloupe, this is their time to shine and your time to enjoy with a cool glass of rosé.
Cucumbers make a fantastic addition to a watermelon gazpacho. It may sound fancy, but it's straightforward: blend peeled cucumbers and juicy watermelon with a splash of lime juice. Then, add small chunks of any summer produce you have to hand—tomatoes, jalapeños, bell peppers, or celery—for crunch. Add salt and pepper to taste then serve in delicate bowls, garnished with a slice of watermelon and fresh basil. Watch your guests marvel at this refreshing dish.
As for berries—blackberries, strawberries, and raspberries—when they’re this sweet and juicy, they need minimal fuss. I love combining them in a vibrant fruit salad with a sprinkle of chopped mint and a generous scoop of homemade white chocolate ice cream.
And that’s it for this week folks! As usual, I do love to hear form you, so please feel free to comment your current favorite produce and what you plan on making with it. Until next week!
Sarah x
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oh wow, now i can't stop thinking about that fig and burrata croissant...
Delicious looking ideas Sarah! It would take time and patience to do them as you suggest - neither of which I have. I just throw all those fruits in a blender along with half a pot of kefir and some honey …mmmm.🤪