It’s officially summer! And with that comes a lot to celebrate, especially in the produce department.

We’ve all heard about the importance of supporting local farmers and eating seasonally—doing so cuts down on waste, benefits the local economy, is healthier for you, and pretty well guarantees tastier veggies. So we consulted Cara Mangini’s James Beard Award-nominated The Vegetable Butcher to compile a list of the vegetables that are at their peak now. With so much to choose from, we’re ready to get cooking (and we know you will be too).

Summer Vegetables

• Avocados (Hass and Florida)
• Beets
• Carrots
• Celery
• Corn
• Eggplant
• Fava Beans
• Fennel
• Garlic
• Green Beans
• Herbs
• Kohlrabi
• Leeks
• Lettuce
• Mustard Greens
• Okra
• Onions
• Peppers
• Potatoes
• Rhubarb
• Tomatillos
• Tomatoes
• Sorrel
• Swiss Chard
• Watercress
• Zucchini and summer squash

To learn and to slice, dice, and cook these delicious veggies, check out The Vegetable Butcher.

About the Book

The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables.

In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke.

Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

Buy the Book
Amazon | B&N | Indiebound | Workman