This week we welcome the change from spring to summer at Our Common Table. Summertime is the perfect time for our seasonal local produce. If you’ve visited a farmers’ market lately, you already know this -- our local markets are overflowing with vibrant, fresh, local produce!
Eating local this summer not only provides us with the freshest, most delicious foods to eat, but it also supports our local farmers, boosts our local food economy, and connects us with our community and our environment. In this blog post, we will dive into the benefits and ways to eat locally this summer.
Freshness and Flavor
One of the greatest joys of consuming local, in-season produce is the unparalleled freshness and flavor it offers. Locally grown fruits and vegetables are harvested when they are at their peak ripeness rather than under-ripe. This is because they don’t have to travel as far from the farm to your table, ensuring a vibrant taste that simply cannot be replicated by produce that has traveled long distances. There is truly nothing like biting into a fresh, local peach or perfectly ripe tomato in the summertime. By choosing local, in-season produce, you embark on a culinary adventure that delights the taste buds and nourishes the body.
Supporting Local Farmers and Communities
When you opt for local, in-season produce, you actively contribute to the well-being of local farmers and communities. By supporting local agriculture, you help sustain family-owned farms, preserve rural landscapes, and foster economic growth. Farmers’ markets, community-supported agriculture programs, and farm stands become lively hubs of activity, connecting consumers directly with those who grow their food. This engagement builds a sense of community, strengthens local food systems, and establishes a direct relationship between farmers and consumers.
Environmental Benefits
Choosing local, in-season produce is also an environmentally responsible choice. When food doesn't have to travel long distances to reach your plate, it reduces emissions associated with transportation. Additionally, each time we buy from local farmers we are voting with our dollar. We can choose to support local farmers who prioritize beneficial farming and sustainable practices. By supporting local agriculture, we also support the preservation of soil health, water resources, and biodiversity.
Culinary Adventure and Creativity
The availability of local, in-season produce in summer opens a world of culinary exploration and creativity. As you peruse farmers’ markets or visit farm stands, you'll discover an array of unique fruits, vegetables, and herbs. The seasonal variety offers an opportunity to experiment with different flavors and textures, elevating your culinary skills and expanding your palate.
Welcoming summer means embracing the wealth of local, in-season produce that it brings. The bounty of summer offers an exciting culinary adventure, inviting you to savor the essence of the season with every bite. So, visit your local farmers’ market or farm stand, connect with the farmers, and let the flavors of summer guide your culinary journey.
Want to find new recipes that use local, Chesapeake ingredients? Be sure to follow us on our social media platforms and don’t miss an episode of Chesapeake Bites. Each week we share a recipe that features local ingredients and demonstrates how you can eat well, protect our environment, and rebuild our local food economy one dish at a time.
Want to know what is in-season in Maryland right now? Check out the chart below from the Maryland Department of Agriculture. To learn more, visit: Maryland Department of Agriculture Calendar of Maryland Harvests.
May 15 - June 20 | Strawberries |
June 1 - July 1 | Peas (green) |
June 1 - Sept. 15 | Cabbage |
June 10 - July 10 | Cherries (sweet) |
June 10 - Sept. 15 | Beans (snap) |
June 15 - July 10 | Raspberries (black & red) |
June 15 - July 15 | Cherries (sour) |
June 20 - Aug. 1 | Blueberries |
June 25 - Aug. 30 | Beans (pole) |
June 25 - Sept. 1 | Squash (summer) |
June 25 - Sept. 15 | Corn (yellow & white) |
July 1 - Aug. 1 | Cucumbers (pickles) |
July 1 - Sept. 1 | Cucumbers |
July 1 - Sept. 30 | Potatoes |
July 1 - Oct. 30 | Honey |
July 4 - Sept. 1 | Beets |
July 4 - Sept. 15 | Tomatoes |
July 5 - Aug. 1 | Blackberries |
July 5 - Sept. 20 | Peaches |
July 10 - Sept. 15 | Carrots |
July 10 - Nov. 1 | Broccoli |
July 15 - Aug. 30 | Okra |
July 15 - Sept. 15 | Cantaloupes, Plums |
July 20 - Aug. 30 | Peas (black-eyed) |
July 20 - Sept. 1 | Beans (lima) |
July 21 - Sept. 20 | Cider |
July 25 - Aug. 25 | Nectarines |
July 25 - Sept. 10 | Eggplant |
July 25 - Sept. 15 | Peppers |
July 25 - Oct. 1 | Watermelons |
Aug. 1 - Sept. 10 | Blackberries (thornless) |
Aug. 1 - Sept. 30 | Squash (winter) |
ug. 15 - Sept. 20 | Grapes (table & wine) |
Aug. 15 - Oct. 15 | Pears |
Aug. 15 - Nov. 1 | Turnips |
Aug. 15 - Nov. 5 | Apples |
Aug. 31 - Sept. 25 | Raspberries (red) |
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