Every August, we celebrate PA Produce Month, an initiative from PA Veggies that celebrates the hardworking farmers across the state, as well as the bounteous fruits of their labor! The goal is to “encourage all Pennsylvanians — consumers, farmers and the media — to express gratitude, excitement, and pride for 31 days out of the year when many local vegetables are in their prime.” PA Veggies suggests visiting places at least once per week that offer local produce, such as roadside farm stands, community farmers markets, specialty groceries and eateries. Another great option this year is to buy PA produce online!

To be honest, we consider the entire summer to be one long, uninterrupted produce party, with epic bowls of salad, heaps of corn on the cob, and all-tomato-everything gracing our tables as often as possible. When it comes to local produce, here at PA Eats, we are super-fans! Our kitchen team has developed tons of great recipes to help you enjoy all those market hauls (we know, we get carried away sometimes, too). Here are nine recipes to help you make the most of PA Produce Month:

Garden Nachos

Do you ever just want to eat ALL OF THE VEGGIES? These garden nachos layer on a harvest’s worth of produce for a vivid, colorful snack. The balance of healthy and indulgent is dialed in just right, with lots of shredded cheese and a drizzle of zesty lime crema.

Find the recipe here: Garden Nachos

Beet-Greens Pesto

You know those green fronds on the tops of beets? They’re totally edible! It’s worth the time to strip and wash them (please don’t skip this part, they’re often very sandy), and then blitz them up into a vibrant pesto that you can use on everything, from fancy toast to grilled fish to roasted veggies!

Find the recipe here: Beet-Greens Pesto

Fresh Corn Polenta

Corn is one of PA’s biggest agricultural crops, and we eat as much of it as we can while the season is in full swing. In this lightened-up polenta recipe, we swap fresh corn kernels for traditional cornmeal for a delicious side dish that is as corny as it gets.

Find the recipe here: Fresh Corn Polenta

Melty Pennsylvania Sweet Corn-and-Cheese Dip

One more for corn, because we just love it so much! This over-the-top indulgent dip is the perfect solution for those nights when you have a light dinner and by 10 p.m. the kitchen is calling. Sweet PA corn laced with mayo, cream cheese, sour cream and jalapenos, all bubbly in a sizzling cast-iron pan, makes this dip a total winner.

Find the recipe here: Melty Corn Dip

Pennsylvania Tomato and Cream Cheese Galette

This playful, elegant dish harnesses all of the flavors of an everything bagel and turns them into a savory tart! A gorgeous option for brunch, lunch or dinner, your summer isn’t complete without making this recipe at least once!

Find the recipe here: Pennsylvania Tomato and Cream Cheese Galette

Pennsylvania Honey Cardamom Stone Fruit Galette

Here’s a neat trick: Make a double-batch of the galette dough in the tomato recipe above, pop it in the freezer, and have a luscious homemade dessert at your fingertips anytime. This galette, which is pretty much like a pie, but so much easier, uses any mix of stone fruits you like: plums, peaches, nectarines, apricots and their hybrids all work exceedingly well here. Stone fruits are one of our favorite summer crops, and luckily, they grow abundantly in Pennsylvania!

Find the recipe here: Pennsylvania Honey Cardamom Stone Fruit Galette

Baba Ganoush

Eggplant is a bit divisive, one of those love-it-or-hate-it veggies. Part of the issue, we think, is about its texture. When cooked improperly, eggplant can be spongy and soggy and weird. That’s why we love baba ganoush, a Middle Eastern dip made from eggplant that’s grilled or charred until its insides liquify. That means an alluring smokey flavor and a silky smooth texture, perfect for scooping up with triangles of pita bread and spears of crunchy cucumbers.

Find the recipe here: Falafel Shack’s Baba Ganoush

Grilled PA Peach Burrata Flatbread

Proscuitto, burrata and peaches, oh my! Naan bread means you can skip making the dough, and get right to eating this sophisticated snack, piled high with the flavors of the summer flaunting the most delicious combo of salty, creamy, peppery and sweet!

Find the recipe here: Grilled PA Peach Burrata Flatbread

Pennsylvania Zucchini Butter

Here’s one of our favorite quick-dinner hacks: Boil up a pot of locally made pasta or ravioli, and slather it with this perfectly savory zucchini butter. The recipe calls for two pounds of squash, so it’s a good one for when the garden is out of control!

Find the recipe here: Pennsylvania Zucchini Butter

For more info on PA Produce Month, visit the PA Veggies website. What are your favorite fruit or veggie-packed summer recipes? Share with us in the comments here or on the PA Eats Facebook page!

• All photos: Dish Works