<http://schema.org/articleBody>
"Although many might bemoan the last week of August as the official &amp;quot;end of summer,&amp;quot; it&amp;#039;s my favorite time of the year (at least for produce). At the local farmer&amp;#039;s market or farm stand, you can reap (pun intended) the benefits of both the midsummer produce stragglers, like berries and stone fruit, at the same time as getting the best of later-summer stars, like tomatoes and eggplant.   I took a stroll around the famous Union Square Greenmarket yesterday to sniff out what&amp;#039;s fresh now. Here&amp;#039;s some of what I found:   Eggplant - Eggplants are hitting their stride right now and they were everywhere at the market. Sure, you could turn them into eggplant parm, but why hide all that tender, eggplant-y goodness under layers of cheese and sauce (um, because it&amp;#039;s delicious? Duh). Sometimes it&amp;#039;s just too hot out to fry and bake, so turn your eggplant into a dip  instead. You can use the other tasty veggies you picked up at the market, like carrots and bell peppers, as crudit\u00E9.   Tomatillos - Tomatillos look like a green tomato wrapped in a papery shell, but they&amp;#039;re actually more closely related to the gooseberry. They do taste similar to a green tomato, but even more acidic and they&amp;#039;re the key ingredient in Mexican salsa verde. Try them in lieu of the green tomatoes in these healthy (but super tasty) chicken enchiladas. Chiles - Yes, chiles actually have a season and that season is when it&amp;#039;s hot, hot, hot. There&amp;#039;s a reason that the hottest climes in the world eat spicy food and it&amp;#039;s not just because spicy foods cool you down by making you sweat. I saw everything from relatively mild jalapenos to scorching hot ghost peppers. If, like me, you like things super-hot, don&amp;#039;t remove the seeds or whitish veins from inside the chiles when using them or remove the seeds and veins from half of the chiles you&amp;#039;re using to minimize the hurt. It&amp;#039;s really the veins that pack the most punch. Buy a mixed variety and make your own hot sauce, it requires 3 ingredients and couldn&amp;#039;t be easier.   Heirloom Tomatoes - It&amp;#039;s no surprise that we&amp;#039;re huge fans of tomatoes here at GH. Every summer we eagerly await the heirloom varieties, those tomatoes that actually taste like tomatoes. Sweet with just a hint of acidity, tomatoes play well with others so don&amp;#039;t just confine them to Italian and Mexican dishes. They go beautifully with Japanese flavors (e.g., sesame and soy sauce), French ingredients (e.g., shallots, tarragon, and cream), and Middle Eastern ingredients (e.g., mint and coriander).   Stone Fruit (peaches, plums, nectarines) - Delicious eaten out of hand, ripe stone fruits also make a fantastic accompaniment to pork. Try them raw and chopped in a pulled pork taco, blended into a sauce to slather on ribs, or saut\u00E9ed and spooned over chops. Kale - I know it&amp;#039;s foolish to overload on kale now when in just a few short months it&amp;#039;ll be one of the few seasonal, green veggies available, but I can&amp;#039;t help  getting excited for the resuming of my twice-weekly kale salad dinners. And what if, like me, you&amp;#039;ve gone bonkers at the market and bought a random hodge podge of whatever looked good with no plan on what to do with it? Simple solution: make a salsa! You can turn virtually any vegetable (or fruit!) into a salsa, not just tomatoes. All you really need are lime juice, a juicy fruit or vegetable, maybe one other fruit or veggie for depth of flavor/texture, salt, and whatever seasonings or herbs you have lying around. Eat it with chips or serve it over grilled chicken, beef, seafood, or pork. They&amp;#039;re endlessly versatile.  Try these fun combos (don&amp;#039;t forget to add lime and salt):  Watermelon + fresh corn kernels + jalapenos Peaches (peeled) + cukes + mint + ground cumin Grilled peppers + grilled husked tomatillos + grilled green onions + cilantro (blend these in a food processor or blender) Strawberries + avocados + tomatoes + shallots + chili powder Zucchini + chopped orange segments + red onion + basil + hot sauce  What&amp;#039;s your favorite late-summer fruit or veggie? How do you use it? Let us know in the comments section below! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a24819/farmers-market-whats-in-season/?src=shelter_footer>