August in the UK is the height of late summer, when heat-loving crops are at their best and allotments, gardens, and markets burst with colourful abundance. From crisp peppers to sun-ripened tomatoes and fragrant herbs, eating in season doesn’t only mean enjoying produce at its very best, but whilst also supporting local growers and reducing food miles. It’s also the perfect time to make the most of the diversity in produce, as we get closer to the autumn season and subsequent first frost - there’s never been a better time for freezing, pickling, and preserving the surplus for the following months.

Seasonal Vegetables in August

Peppers and Chilies

Heat-loving crops like peppers and chilies thrive in the late-summer warmth, producing a wealth of fresh, colourful produce. Sweet peppers are crisp and vibrant, while chilies pack a fiery kick. Both are full of vitamin C and contribute a bright and vibrant addition to lots of meal ideas.

How to Enjoy Them: Roast peppers slowly until the skin blisters and peels away easily, then toss in salads or spread onto toasted bruschetta slices and top with a drizzle of balsamic vinegar. With chilies, add them fresh to salsas, or dry them for homemade chili flakes that can be sprinkled on top of dishes all year round or used in homemade chili oil.

Aubergines

Whilst technically a fruit (or berry, to be exact), aubergine is used as a vegetable in cultural classics across the world. They’re perfect for grilling, roasting, or adding to stews, and their spongey properties makes them perfect for soaking up flavours.

How to Enjoy Them: Slice into rounds, brush with olive oil, and grill until tender. Alternatively, bake as part of moussaka or ratatouille for a hearty late-summer meal.

Cauliflower

Cauliflower tends to appear more often in the late summer, running up to just before first frost, providing a study base for countless dishes. The versatile florets can be roasted, blended into soups, or even turned into cauliflower ‘rice’ as a lighter alternative to the regular grains.

How to Enjoy Them: Roast with cumin and paprika for a spiced side dish, or blend with stock, garlic, and seasonings of your choice for a silky soup topped with herbs and a drizzle of olive oil.

Herbs in Season this August

Fennel

Fennel’s feathery fronds and bulb brings a delicate but distinct, slight anise flavour that feels fresh and cooling in the late-summer heat. All parts of the herb can be used in a range of dishes, making it a versatile plant.

How to Enjoy Them: Slice the fronds thinly into salads with grilled beet, sprouted lentils, and am orange-cumin yogurt dressing. You could also slow-roast the bulb in olive oil until tender

Sage

Sage thrives during August, though a little goes a long way - it’s an earthy and slightly bitter herb that does well in recipes with longer cooking times without losing any flavour. Strong in flavour, sage pairs well with fatty meats in particular, as well as with butter and lemon.

How to Enjoy Them: Chop and mix in melted butter before drizzling over pasta or gnocchi, or use fresh leaves to infuse sauces and marinades for roasted vegetables.

Chamomile

Prized for their calming qualities and subtle apple-like flavour, chamomile can be dried for teas or used fresh in cooking and baking.

How to Enjoy Them: Brew the flowers into a soothing herbal tea, perfect for winding down, or infuse them into syrups to drizzle over fruit salads, incorporate into cakes, or mix in cocktails.

Fruits in Season this August

Damsons

Damsons are one of August’s hidden gems - small, dark plums with a tart, richly flavoured flesh. Rarely consumed raw due to the sharpness of their flavour, its their intensity that makes them perfect for cooking with.

How to Enjoy Them: Simmer with sugar to create tangy jams, chutneys, or fruit compotes that serve well alongside Greek yogurt and can last well into the colder months. Damsons also work fantastically in crumbles and pies, where the sharpness of their flavour balances out the sweetness of pastry. Why not even add them to homemade drinks - try steeping in gin or vodka for a fruity liqueur, perfectly representing the taste of late summer.

Plums

With varieties ranging from tart to deeply sweet, the soft and juicy flesh of plums makes them ideal for cooking, baking, or preserving. Pairs well alongside roasted duck dishes and in salads alongside beets and pecans.

How to Enjoy Them: Enjoy raw, baking into crumbles or tarts, stew gently with cinnamon for a spiced compote, or preserve into jam to savour their flavours for later months

Greengages

A sweet and juicy type of dessert plum with a ranging variety of colours, greengages are only in season in August and September, and can be found growing on trees and sold in local markets - though quality is impossible to tell until you take the first bite!

How to Enjoy Them: Best enjoyed straight from the tree of market, greengages also shine in tarts, jams or compotes. For a simple treat, roast with a drizzle of honey and serve with yogurt or ice cream. With a short harvesting season, it’s better to enjoy them while you can!

How to Make the Most of August’s Produce - Savouring the Freshness

With lots of produce nearing the end of their harvest season, it’s the ideal time to savour the flavours of the late-summer months as fresh and simply as possible. Enjoy courgettes, peppers, and tomatoes raw or lightly grilled to bring out their natural sweetness. Toss fresh herbs directly into salads, dressings, and marinades for a burst of earthy flavours.

Because so much is ripe right now, the key is to experiment - mix and match vegetables in colourful platters, try new recipes that set seasonal ingredients centre stage, and get creative with bold flavour pairings. Fruits like nectarines and plums are best at their sweetest and juiciest, but can just as well be enjoyed alongside savoury dishes when paired with cheese, grilled meats, or leafy greens.

Final Thoughts

August serves as a reminder of how rewarding seasonal eating can be, By celebrating the best of this month, we not only enjoy peak ripeness and nutrition, but also help to support a sustainable food system. Whether roasting vegetables, steeping herbs, or baking with ripe fruits, this is a time to savour and enjoy the end of the warm harvesting period, before welcoming the start of the Autumn harvest!

Farm to Fork: Savour the August’s Late-Summer Flavours