Embrace August’s Bounty
August is bursting onto the scene like a summer carnival, bringing with it a riot of colours and flavours. From plump tomatoes that practically beg to be eaten to peaches, crisp cucumbers, and peppers that snap with freshness, August offers a full-bodied feast for the senses. Grab a peach or dive into a pile of fresh berries; each juicy bite is a miniature celebration of summertime bliss.
This month’s feature is a playful parade of garden greens and fruits, a culinary extravaganza that showcases the best of the season’s bounty. We bring you crisp rutabaga fries, crunchy cabbage, heirloom tomatoes paired with peaches—each recipe a whimsical journey through a garden of delights.
There’s also our grilled flatbread with succulent figs and roasted beets—sweet and savoury all in one mouthful. Roasted summer veggies tumbled over a bed of tender leafy greens bring vibrant colours and earthy aromas to create a feast for the senses.
Let’s raise a toast to August, a month filled with flavour and fun. A time for picnics and outdoor gatherings where every meal is a showcase of flavours, where the combinations are as endless as the variety of produce, where flavours are so subtle, so inviting. And where every bite is a reminder that life is still so deliciously sweet.
Move over potatoes and yams. There’s a new favourite on the block, and it bakes up sublimely. These rutabaga fries are a winner—they hold their shape, making them ideal for dipping. Delicious served as a side to any main course, they’re a great source of fibre, low in calories, and super-rich in potassium.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
