VEGETABLES
Arugula • Beets • Bok Choy • Broccoli • Broccoli Raab • Cabbage • Carrots • Cauliflower • Celery • Chard • Collard Greens • Corn • Cucumber • Eggplant • Escarole • Fennel • Garlic • Green Beans • Green Onions • Kale • Kohlrabi • Leeks • Lettuce • Mushrooms • Onions • Peas • Peppers • Potatoes • Radishes • Rutabaga • Summer Squash • Tomatillos • Tomatoes • Turnips • Zucchini
FRUITS
Apples • Blackberries • Blueberries • Cherries • Grapes • Melons • Nectarines • Peaches • Plums • Raspberries • Strawberries • Watermelon
HERBS
Basil • Cilantro • Dill • Mint • Oregano • Parsley • Rosemary • Sage • Savory • Tarragon • Thyme
Fresh Peach Cake
Summer’s first peaches are meant to be eaten out of hand, in all their juice-dripping fragrant glory. But once you’ve eaten your first basketful, maybe highlight them in a different way, like in this cake. Heady with cardamom, moist and earthy, it’s made with a bit of cornmeal for texture. Choose firm-ripe peaches, they’ll be easiest to slice, and leave the skins on—they become tender during baking. Fine, stone-ground cornmeal will have the best flavor and texture. Avoid medium-grind cornmeal as it will make the cake a little gritty. Cardamom loses its pungency quickly, so you may want to purchase fresh to make this cake shine.
Check out this recipe
