Never know what’s growing now? Let’s take it one month at a time, with TIME‘s Foods That Taste Better Now Than They Will All Year.
We’re officially into summer, which means the produce department is looking plentiful. “It depends on where you are and what your climate is, but July is a great month,” says Deborah Madison, author of Vegetable Literacy. While some farmer’s markets will have different offerings compared to others, keep your eyes out for some of these fruits and veggies.
Figs: “There’s the early crop of figs this year, and there will be a second crop at the end of August,” says Madison, who lives in New Mexico. Just rinse your figs and trim the stems before eating.
Cherries: Madison says farmer’s market shoppers will likely continue seeing cherries brought to market, though the types of cherries may change as the season goes on. We are smack in the middle of both the tart and sweet cherry season now, so there’s no better time to pick up a pint.
Peas: Keep an eye out for the bright green pea pods. Peas taste their best in the summer, and according to Vegetable Literacy, if you live in higher altitudes, peas can be enjoyed all summer long. Snap peas taste their best when they are moist. When they start to dry, they can taste more starchy.
Peaches: If you can smell peaches, they’re ripe. While peach season can peak in states at different times, you’re definitely going to see some especially juicy ones in July. Peaches should be firm and without bruises on the outside.
Rhubarb: This vegetable is hearty since it comes from places with tough climates like China, Mongolia and Russia. Rhubarb can begin to appear in the Spring, but it can have a long summer season in some states. Remember to only eat the stalks and not the leaves, which are poisonous. Most of us enjoy rhubarb in our pie, but it can be good as a jam or can be eaten like applesauce.