Seasonal summer meal planning strategies. Learn how to save money with fresh summer produce.
Produce is cheapest when it's in season and plentiful. When local farms are harvesting, stores have more supply than they can sell at full price, so the flyer fills with produce deals. Buying what's in season gets you better flavour and lower prices at the same time, and it gives you an easy rule for planning meals.
In most of Canada and the northern US, summer is when local produce peaks, from late June through August. Strawberries come first, then cherries and blueberries, then corn, tomatoes, zucchini and peaches. Prices on those items often drop well below their winter levels, and the quality is much better.
Zucchini, corn, tomatoes, cucumbers, green beans and peppers are the summer vegetables most likely to be on sale. Zucchini is often the cheapest of all and works in almost anything: grilled, in pasta, in fritters or baked into muffins. Corn on the cob is usually sold by the dozen in peak season, which makes it one of the cheapest sides you can buy.
Berries, cherries, peaches, plums, watermelon and cantaloupe go on sale in summer. Buy berries when the flyer has them at their lowest, eat what you can that week, and freeze the rest on a tray before bagging. Overripe peaches and plums are perfect for crisps, smoothies or a quick jam.
Summer is when it pays to buy extra. Freeze berries and sliced peaches flat on a tray. Blanch and freeze corn cut off the cob. Roast and freeze tomatoes for winter sauces. A few hours of work in August means cheaper meals in February, when fresh prices are at their highest.
A summer sale week: Monday, grilled chicken with corn on the cob; Tuesday, pasta with fresh tomatoes and zucchini; Wednesday, burgers with a cucumber and tomato salad; Thursday, sausage and pepper skewers; Friday, a big taco salad. Dessert all week is whatever fruit was on sale.
Local produce deals vary a lot by region. Browse this week's deals in your city to see what's in season and on sale near you.
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