Washington Seasonal Fruit & Vegetables in July
Your Guide to Fresh Produce
This Article is Part of our Washington Seasonal Fruit & Veg Calendar
Embracing the peak of summer in Washington means savoring the abundance of fresh fruits (What wine goes well with fruit?) and vegetables that July generously offers. Local farmers' markets and grocery stores become vibrant with the season's bounty, presenting an opportunity for consumers to indulge in produce at its nutritional and flavorful zenith. With a focus on sustainability and supporting local economies, Washington residents often turn to seasonal, locally-sourced produce during this month.
The variety of fruits and vegetables available in July are not just a feast for the eyes, but also key contributors to a sustainable food system. Cherries (how long do cherries last?), with their deep red hue and juicy sweetness, are among the stars of Washington's fruit selection. In the realm of vegetables, fields are laden with ripe, crisp cucumbers (how long do cucumbers last?) and lush heads of cauliflower (how long does cauliflower last?). These, along with a diverse array of other produce, mark July as a time of plentiful harvest in the state.
By choosing seasonal produce, consumers not only enjoy enhanced flavors but also reap benefits for their health and their community. It is a prime time for Washingtonians to explore the fresh, local offerings at markets and to incorporate a variety of fruits and vegetables into their diets, while supporting the farmers who are at the heart of this seasonal abundance.
Seasonal Fruits in July
July in Washington is a peak season for an array of succulent fruits, with local farms offering a bounty of berries, stone fruits, and melons. These fruits reach their ripest, delivering unmatched freshness and flavor.
Berries
Blueberries: A staple in Washington, blueberries are at their sweetest in July. They are ideal for fresh eating, baking, and preserving.
Blackberries and Raspberries: These berries are abundant and perfect for enjoying fresh or in jams.
Strawberries: Early July often sees the tail end of the strawberry season, with some varieties still available in the markets.
Stone Fruits
Cherries: Cherries, both sweet and tart, are prominently available and are a Washington favorite.
Apricots: Ripe apricots make their seasonal debut and are excellent for eating fresh or for use in desserts.
Nectarines and Peaches: These juicy fruits start to come into season, offering a taste of the summer's sweetness.
Melons
Watermelon: Synonymous with summer, watermelons begin to appear in farmers' markets, perfect for refreshing, hydrating snacks.
Seasonal Vegetables in July
July in Washington is a vibrant month for garden freshness, particularly when it comes to vegetables. This period marks the peak availability for a variety of leafy greens, root crops, and an abundance of summer squashes, along with a selection of fresh legumes.
Leafy Greens
Kale, lettuce, and spinach are at their prime during July. They offer crisp textures and a range of flavors from sweet to slightly bitter. Markets also feature green beans and peas, adding a snap of freshness to any summer dish.
Kale: Bold and nutritious, often used in salads and smoothies.
Spinach: Versatile for both raw and cooked applications.
Lettuce: Includes varieties like romaine, butterhead, and loose-leaf.
Root Vegetables
Root crops such as beets, carrots (how long do carrots last?), and radishes showcase their earthy flavors (What wine goes well with earthy flavors?) and vibrant colors this month. Not to be overlooked, garlic and onions also reach peak maturity, essential for flavor foundations in many recipes.
Beets: Sweet, with greens that can also be sautéed.
Carrots: Crunchy and sweet, perfect for snacking or roasting.
Onions and Garlic: Aromatic staples for savory cooking.
Summer Squashes
The season is ripe for a variety of summer squashes like zucchini and yellow squash. Their mild flavor makes them adaptable in many dishes, from grilling to sautéing. Eggplant (What wine goes well with eggplant?) is another summer favorite, with its meaty texture mixing well in diverse culinary settings.
Zucchini: Ideal for everything from noodles to bread.
Yellow Squash: Light and tender, great for quick cooking.
Eggplant: A versatile ingredient for hearty summer meals.
Legumes
Green beans and fresh peas are at their peak in July, offering crunch and sweetness to any plate. They are perfect for simple preparations, highlighting their natural flavors, or they can be incorporated into more complex summer recipes.
Green Beans: Best when freshly picked, they are crisp and tender.
Peas: Sweet and plump, adding a pop of flavor to salads and sides.
Harvest and Storage Tips
In Washington State, July marks a bountiful period for a variety of fruits and vegetables. Proper harvesting and storage methods ensure that this fresh produce retains its flavor and nutritional value. The following tips will guide consumers and gardeners in handling their July harvests.
Fruits like blueberries and boysenberries should be picked when they're fully ripe, as they do not ripen further post-harvest. It's best to store them in the refrigerator and consume within a week. For longer preservation, freezing is an effective method. To freeze, place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag.
Vegetables such as broccoli and cabbage are harvested when the heads are firm and tight. They should be stored in a refrigerator's crisper drawer and ideally used within a few days. To extend shelf life, one can blanch these vegetables and freeze them.
Here is a simple format to understand the harvest and storage of common July produce:
Produce Harvest Indicator Storage Method Blueberries Deep blue color, firm Refrigerate/freeze Boysenberries Deep purple hue, plump berries Refrigerate/freeze Broccoli Firm, tight florets, before flower buds open Refrigerate/freeze Cabbage Firm, dense head Refrigerate Carrots Deep color, firm texture Refrigerate Cauliflower Compact, white curds, no browning Refrigerate
For carrots, one should look for a vibrant color and a firm texture. These can be kept in the refrigerator, ideally in a plastic bag with holes for circulation. Carrots can also be blanched and frozen for longer storage.
When dealing with cauliflower, harvest when the heads are compact and white. Any signs of yellowing indicate over maturity. Cauliflower should be stored in a breathable bag in the refrigerator.
Consumers and growers alike should note that optimal temperatures and humidity levels are critical for preserving the freshness and taste of their fruits and vegetables. Each produce has its individual requirements, and adhering to these will yield the best results from one's harvest.
Support Local Agriculture
In Washington, the vibrant summer month of July offers an abundance of fresh, seasonal produce directly from local farms. Farmers markets become bustling hubs of activity where community members gather to purchase fruits and vegetables at peak freshness. Supporting these markets not only bolsters the local economy but also ensures that the farm-to-table connection is strengthened.
Purchasing local produce has multiple benefits:
Freshness: Seasonal items are harvested at their prime, offering superior flavor and nutritional value.
Community: Shopping from nearby farms fosters a sense of community and keeps dollars within the local economy.
Environment: It reduces the carbon footprint associated with long-distance transportation of goods.
A selection of July's seasonal offerings includes:
Fruits Vegetables Berries Tomatoes Cherries Cucumbers Peaches Green Beans Plums Summer Squash Apricots Peppers
These markets not only enable consumers to enjoy fresh, delicious food but also allow them to meet the growers. Engaging with Washington farmers provides insight into where and how the food is cultivated, creating a transparent and trustworthy food system. Hence, embracing local agricultural produce during its season is not just a choice but a contribution to sustainability and community resilience.
Health Benefits of Seasonal Eating
Eating fresh fruit and vegetables during their natural growing season offers a range of health benefits. Seasonal eating supports a well-balanced diet that is rich in nutrition.
Fruit and vegetables picked during their peak season have optimal flavor and nutrient content. These foods are more likely to be at their freshest, ensuring a higher intake of vitamins, minerals, and antioxidants. Fresh seasonal produce can contribute to an individual’s daily requirements of essential nutrients, as they have spent less time in transit and storage compared to out-of-season counterparts.
Consuming seasonal produce can also encourage a more diverse diet. This diversity can lead to a greater compilation of different nutrients, as fresh produce varies in the vitamins and minerals they provide. For instance:
Summer fruits like berries are loaded with antioxidants.
Leafy greens, which thrive in cooler summer areas, are rich in vitamins A, C, and K.
Eating raw vegetables can maximize nutrient intake, as cooking can sometimes reduce certain vitamins. Additionally, seasonal and local produce might contribute to environmental sustainability by potentially reducing the carbon footprint associated with food transport.
Here’s a summary of the benefits:
Benefit Description Higher Nutritional Value Fresh and less time in transit. Improved Flavor Tastes better when harvested at peak ripeness. Diversity in Diet Rotating produce provides varied nutrients. Environmental Sustainability Reduced transportation leads to lower emissions.
Seasonal eating aligns with the natural dietary patterns of the local environment, contributing to a more sustainable and nutritionally advantageous way of life.
July Produce Recipes
In Washington, July offers a bountiful harvest, and home cooks can confidently utilize this diversity in their recipes. Tomatoes, ripe and rich in flavor, make excellent candidates for fresh salads or a vibrant, herbed bruschetta where the juicy texture and sweetness can be highlighted.
Cucumbers, cool and crisp, can be transformed into refreshing dishes. They work well sliced in salads, or one can venture to create a chilled cucumber soup seasoned with dill (how long does dill last?), imparting a tangy zip that's perfect for summer.
Squash, both summer and zucchini varieties, thrive in July. These vegetables are versatile: they can be grilled, roasted, or turned into zucchini noodles, also known as "zoodles." A simple sauté with garlic and a sprinkle of thyme or basil releases their earthy flavors.
Fruit desserts are particularly rewarding with July's produce. Incorporating peaches, cherries, and other stone fruits into cobblers or tarts allows their natural sweetness to shine. A drizzle of honey or a dash of sage can add a sophisticated touch to these warm, comforting desserts.
Herbs play a vital role in July recipes, elevating the natural flavors of both fruit and vegetables. Basil can be torn into salads, blended into a pesto, or simply scattered over tomato slices with a dash of olive oil and salt for a classic caprese. Dill is excellent with grilled or roasted vegetables, while sage and thyme can impart earthy notes to hearty dishes.
This season, the bounty is ample and cooks can approach their kitchens with the knowledge that the ingredients at hand are fresh, full of flavor, and just waiting to be transformed into delicious meals.
