After the Great Lady comes a new season in the markets: What to buy now

After the Feast of St. Mary, a new season begins at the markets: What to buy now The Feast of St. Mary marks the transition between summer and autumn, with market stalls gradually shifting their focus. The days remain long and hot, yet by late August, signs of change begin to appear, especially in the kitchen. Certain ingredients reach their peak, while others start to decline, and the table slowly introduces the first serious elements of autumn. This is perhaps the richest time of the year. Tomatoes continue to reign supreme on the summer table, peppers and eggplants prepare for winter storage, apples and grapes reach their prime, and the first signs of harvest begin to emerge. At the same time, plums, early autumn apples and pears make their appearance, while cucumbers and zucchini, once abundant in summer, begin to shift toward preservation for colder months. Tomatoes, peppers, eggplants and plums at their peak If there is a moment when tomatoes should be eaten without much thought, it is during the second half of August. Ripe, fragrant and full of sunshine, they work best in simple dishes: salads with olive oil, in pasta, with meat or alongside a slice of good bread. This is also the perfect time to cook large quantities of sauces and preserve tomatoes for winter. Peppers are also at their height. Those fully ripe and soft can go directly into the oven, on the grill or in the pan. From them, ajvar, roasted peppers, sauces and many dishes on the plate are made. Eggplant is also excellent now, roasted, stuffed, fried or turned into a paste, and combined with tomato and pepper, it forms one of the most typical combinations of late summer. Cucumbers, which have been plentiful all summer, are still in abundance, but this is also the time to think about preserving them for the coming cold months. They can be grilled, used in pickles, fried or simply cooked in a pan with garlic and olive oil. Zucchini are in a similar situation: we eat them fresh, but this is also the time to consider fermentation and storing for winter. And then there are plums. After the first, earlier harvest, by late summer, their availability increases significantly. We eat them fresh, with cheese and ham, put them in cakes and pastries, and those who have enough begin to think about drying them. Plums are among the best indicators that summer is slowly approaching its end. What comes in September As September approaches, the balance of power at the markets shifts. Grapes take center stage and enter their true season. Depending on the variety and region, harvesting begins, and grapes are no longer just fruit for eating straight from the bowl, they become raw materials for jams, wine, cakes and various traditional preparations. Plums are already seriously in play. Best suited for cooking, they are also great for making pastries, dumplings, pies and other desserts. This is also the time when the kitchen gradually moves from quick summer salads to dishes that can be cooked a little longer. The first autumn apples and pears arrive. Their season has just begun, but by late August and early September, we already start using them in cakes, pies and compotes. Harder varieties can be stored for later use. Exactly this is the main change after the Feast of St. Mary: summer does not stop overnight, but in the kitchen, the transition between summer and autumn begins. We will still cook pasta, roast peppers, eat plums and use cucumbers, but alongside them, grapes, plums, apples and pears will increasingly appear. For those who enjoy winter food, this is especially important time. What is currently at its peak will soon disappear from the market, so the second half of August is ideal for filling jars. Tomatoes, peppers, eggplants, zucchini and fruits are now the sweetest reminders that summer must be preserved, at least in several jars for the cold days ahead.