A Season That Speaks
Walk through a local farmers market in Finger Lakes and Rochester Public Market, and August greets you with an abundance of choices:
- Heirloom Tomatoes in every shape and shade
- Sweet Corn, still warm from the field
- Peaches, fuzzy and fragrant
- Zucchini the size of your forearm
- Fresh Herbs like basil, dill, and mint bursting with aroma
These aren’t just ingredients. They’re invitations—to slow down, to cook with heart, and to share a table with someone you love.
A Backyard Story: Cooking with My Wife and Sons
One of my favorite summer memories happened just last August in our own backyard. The sun was setting over the trees, the sky glowing in soft orange and pink. My wife had stopped at a local farm stand earlier in the day and came home with fresh corn, peaches, and a pile of just-picked tomatoes.
All four of our sons—ages 17, 21, 26, and 28—were home that night. These days, it’s rare to have everyone in the same place, so when it happens, we make it count.
We pulled together around the grill. My wife mixed a tomato-basil salad with a bit of sea salt and olive oil. The boys helped prep—my youngest brushed the corn with oil and chili-lime seasoning, while the older ones debated who made the best kabobs and who should not be in charge of dessert. We grilled peaches too—just halved, face down until they caramelized—then drizzled them with honey and mint from the garden.
That night was loud, joyful, and delicious. We ate outside under the patio lights, passing plates, telling old stories, and laughing until it hurt.
That’s what August cooking is for me: simple food, made with the people you love, seasoned with laughter and time.
Cooking in August: Less Is More
When the ingredients are this fresh, you don’t need to overthink it. A few of our go-to summer staples:
- Tomato Basil Salad: Thick-sliced heirlooms, sea salt, fresh basil, olive oil, and if you have it, a bit of fresh mozzarella.
- Grilled Corn with Lime and Chili: Soak in water, grill in the husk, and finish with lime juice, olive oil, and a pinch of chili powder.
- Peach Crisp: Sliced peaches, cinnamon, maple syrup, oat crumble topping—bake until golden and bubbling.
Cooking with Heart
August is more than a harvest—it’s a feeling. It’s dinner under string lights, fresh bread cooling on a windowsill, and the joy of eating something you just picked or prepared together. When we cook with what’s in season, we aren’t just feeding our bodies—we’re feeding our memories.
This month, lean into what’s fresh. Shop local. Keep it simple. Cook with your heart, and share what you create with the people who matter most.
Because cooking—like love—is best when it’s generous, warm, and in season.
