top of page

Late Summer Recipes with Farm Fresh Produce

  • Writer: Jenny Morissette
    Jenny Morissette
  • Aug 1
  • 2 min read

Zucchini, Tomatoes, Melons & More from the August Farm Stand


August is abundant at the farm stand. It’s the month where gardens go wild, tomatoes seem endless, and you can’t leave a Connecticut farm stand without an armful of zucchini. At our Eastern Connecticut orchard, we’re all about using what’s ripe right now—without over complicating it.


These three simple recipes are designed to use up what’s coming in fast while keeping your kitchen cool and your meals flavorful. Whether you’re visiting from the Colchester area or picking up veggies at our Lebanon CT farm, these dishes will help you enjoy the best of Connecticut farm fresh produce.



🥒 Zucchini, Corn & Herb Casserole

A satisfying way to serve a lot of zucchini with very little effort.

Ingredients:

  • 2 cups shredded zucchini (squeeze to remove moisture)

  • 1½ cups corn (fresh or frozen)

  • ½ cup chopped fresh herbs (basil, parsley, chives)

  • ½ cup shredded cheese (optional)

  • 2 eggs

  • ½ cup flour (or almond flour)

  • Salt & pepper

Directions:Preheat oven to 375°F. Combine all ingredients in a large bowl and mix well. Spread into a greased 8x8 baking dish. Bake for 30–35 minutes, until set and lightly golden. Let cool slightly before slicing.

Serving size: Serves 4–6



🍅 Fresh Tomato Bruschetta with Garlic & Basil

A farm stand favorite that tastes like pure summer.

Ingredients:

  • 2 cups chopped tomatoes (any variety)

  • 2 cloves garlic, minced

  • ¼ cup chopped fresh basil

  • 1 tbsp olive oil

  • Salt & pepper

  • Crusty bread, toasted

Directions:In a bowl, combine tomatoes, garlic, basil, olive oil, salt, and pepper. Let sit for 10–15 minutes. Spoon onto toasted bread and serve immediately.

Serving size: Serves 4 as an appetizer



🍈 Melon & Mint Salad with Lime

Light, sweet, and cooling—perfect for hot August days.

Ingredients:

  • 2 cups melon (watermelon, cantaloupe, or honeydew), cubed

  • 1 tbsp chopped fresh mint

  • Juice of ½ lime

  • Optional: a sprinkle of sea salt or a drizzle of honey

Directions:Combine melon cubes and mint in a bowl. Squeeze lime juice over the top and toss gently. Chill before serving.

Serving size: Serves 2–3



🫙 Small-Batch Preserving Tip: Freezing Zucchini and Slow-Roasting Tomatoes


For zucchini:Shred fresh zucchini, squeeze out excess water, and portion into 1-cup bags. Freeze for up to 6 months—great for soups, breads, or casseroles.


For tomatoes:Halve cherry or plum tomatoes and place on a baking sheet with olive oil, salt, and a pinch of herbs. Roast at 250°F for 2–3 hours until wrinkled but soft. Cool and store in oil in the fridge (short-term) or freeze flat in bags.



Don’t let the bounty go to waste—use it now or save it for later. Whether you’re cooking dinner, prepping for the school year, or just trying to keep up with your harvest, these simple meals will help you get the most from local Connecticut produce.


Let us know what you’re making in the comments—and tag us if you try one of these!


 
 
 
bottom of page