The air in August always feels like a deep exhale. The heat hangs heavy, the garden is bursting at the seams, and there’s this quiet nudge from nature to begin the slow descent toward autumn. But not yet. August is abundance. It’s juicy and vibrant and so fully alive.
If you’ve been walking the path of seasonal living with me, you know that I love paying attention to what the earth is offering each month. This is how I plan our meals, how I think about herbal remedies, how I teach my daughter about the rhythms of the year. So let’s take a look at what’s in season this month—especially if you’re here in the Pacific Northwest.
🍑 Fruit That Tastes Like Sunshine
August fruit is magic. There’s no other way to describe it.
- Peaches – Ripe, fragrant, and soft enough to eat over the sink. I love baking them into crisps or simply slicing with cream.
- Plums – Tart and sweet all at once. Juniper calls them “juicy moons.”
- Blackberries – The brambles are wild right now. We forage these almost daily, coming home with stained hands and full hearts.
- Melons – Cantaloupe and watermelon are showing up at markets. They’re the perfect hydrating snack on these long, hot days.
- Blueberries – Still hanging on from July, and worth freezing a few bags for winter baking.
🥕 Vegetables That Anchor Our Meals
There’s something grounding about the vegetables in August—they help carry us into slower evenings and heartier plates.
- Tomatoes – It’s their peak moment. I slice them with salt, layer them on sourdough toast, or roast them for sauce.
- Zucchini – We all get a little tired of it, but it’s so versatile. I shred it into everything—muffins, pancakes, stir fries.
- Cucumbers – Cold cucumber slices with vinegar is one of the most nostalgic late summer tastes for me.
- Corn – Sweet corn in a cast iron skillet with butter and herbs? Always.
- Peppers – Bell peppers are ripening fully now, and I love stuffing them or slicing them raw for snacks.
- Green beans – We blanch and freeze some, sauté others with garlic and ghee. They’re a great toddler finger food too.
🌿 Herbs & Flowers
The herb garden is wild right now—growing faster than I can keep up.
- Basil – Pesto, herbal infusions, and scattered on everything.
- Dill – Bright and fresh—delicious in yogurt dressings and cucumber salads.
- Mint – Refreshing in sun tea or muddled into lemonade.
- Calendula & chamomile – Still blooming strong. I’ve been drying both for winter teas and salves.
🌻 A Few Seasonal Notes
August is a month to gather what’s grown. Not just literally, but metaphorically too. What have you planted in your life earlier this year that’s now asking to be harvested? What can you preserve, savor, or slow down long enough to really appreciate?
I’ve found that being tuned into what’s in season keeps me rooted. It brings me back to the present moment and helps me mother more gently, live more intentionally, and eat in a way that supports both body and earth.
Let’s savor this sweet, messy, full-of-life month together.
All my love,
Kaitlyn
