There's one time when your eyes should be bigger than your stomach: at the farmers' market in the final weeks of summer. Farmers are trying to offload a bounty of produce before season's end, so you can haul home overflowing tote bags of corn, heirloom tomatoes, eggplant, zucchini, and more. But don't let this treasure trove wither away in the crisper drawer—make a big batch of these recipes to freeze for later. You'll be setting yourself up months of satisfying meals with stewed ratatouille, fresh corn waffles, and summer squash pickles.
Eight ears of corn will make a lot of soup, and it's a satisfying one that you will gladly eat for days on end.
2. Ratatouille
Your farmers' market shopping list: eggplant, zucchini, onion, red bell pepper, cherry tomatoes, basil, and an animated rat sidekick to help you cook.
Three pounds of tomatoes makes about three cups of sauce, and it cooks in 10 minutes or less. Double it up and freeze half to enjoy later. More of a soup person? Buy a bag of bruised tomatoes (cheaper!) and make this super comforting new recipe. Check out more tomato recipes here.
4. Peach and Raspberry Cream Pops
Save for one October night when you need a sweet pick-me-up and are missing stone fruit season.
5. Dry-Rubbed Flank Steak with Grilled Corn Salsa
The steak isn't the most important thing here—make a big batch of corn salsa for dipping chips into, or even eating as a side dish at the office.
6. Cheesy Zucchini-Eggplant Bake
This noodle-less lasagna can be cut into squares and frozen for later.
7. Sichuan Pickled Summer Squash
You only need six ingredients for these spicy squash pickles that you can enjoy year-'round.
8. Corn Waffles with Strawberry Syrup
Make a bunch of these, and you'll have an instant upgrade on the frozen waffles of your youth.
Buy armfuls of peaches, make a big batch of this compote, and you are already ready for holiday gifting months in advance.
10. Grilled Summer Squash Baba Ghanoush
This Middle Eastern dip is typically made with eggplant, so go ahead and throw some of those in there too if you buy too many of both vegetables.
11. Roasted Red Peppers and Cherry Tomatoes with Ricotta
Ditch the jarred roasted red peppers and make your own. Eat this salad until the end of summer, then preserve the rest of them for adding flavor to frittatas, pizzas, or sandwiches.