Tis the season for flip-flops and fireworks, for bratwursts and beer. Summer is finally here, and we couldn’t be happier. It’s hot and sunny. The days are long and bright. It’s awesome.

So, then, we invite you to celebrate summer alongside us. Read below for tips on what to plant and what to eat during this glorious summer season!

What To Plant:

While July is a wonderful time to harvest summer vegetables, it is also a good time to plant certain vegetables. Keep in mind that while it’s warm outside currently, the seeds you plant now will be ready for harvest in late summer/early fall. Which means, now is the time to plant crops that can handle a bit of cool weather.

If you’re looking to get out in the garden in the next couple of weeks, we recommend that you plant the following (from seed): arugula, lettuce, beets, carrots, cilantro, dill, radishes, swiss chard, parsley, and peas.

What To Eat:

When it comes to seasonal produce, July is the most wonderful time of the year. Stone fruits are readily available. Summer squash are ripe. There’s a lot of goodness to be had.

The following fruits and vegetables are now in season: apricots, peaches, cherries, beets, zucchini (and other summer squash varietals), cucumbers, cherry tomatoes, broccoli, radishes, kale, raspberries, blueberries, strawberries, peas, grean beans, fava beans, and fennel. (Get them while you can!)

Make This Now: Seasonal Recipes for your Eating Pleasure

We put together this lovely list of recipes, which highlights our favorite fruits and vegetables of the season. Let us know if you’ve got a recipe you’d like to add to the list!

Ruby Red Cherry Citrus Sangria from Aida Mollenkamp

Grilled Pork Chops with Tomato Peach Relish from The Kitchn

Mini Mason Jar Blueberry Cobblers from Not Martha

Spicy Shrimp with Zucchini Noodles from Kitchen Confidante

Blueberry & Cherry Baked Donuts from Taste and Tell

Beet Salad with Raspberry Mint Vinaigrette from Rosemarried

Sweet Pea and Zucchini Soup with Garlic Shrimp from Cooking Melangery

Grilled Summer Stacks with Smoky Almond Cream from Vegan Yack Attack

Oysters with Cucumber Fennel Mignonette from Food, Je T’aime

Apricot Mint Cous Cous from Happy Yolks

Olive Oil Ice Cream with Honey Roasted Apricots and Pistachios from The Dinner Divine

Blueberry Honey Yogurt Pops from No Such Recipe

24 Hour Dill Pickles from Rosemarried

Zucchini and Sweet Corn Pizza from Petite Kitchenesse

Cherry & Rosemary Focaccia Bread from One Vanilla Bean