Cleveland Chefs Transform Peak July Harvest Into Five Energy-Boosting Meals

West Side Market vendors reported strong supplies of tomatoes, sweet corn, zucchini, blueberries and peaches on July 8 as the weekly Wednesday and Saturday crowds thinned under 82-degree heat.

The timing matters because these items reach their highest nutrient levels and lowest prices during the short Ohio growing window that runs through mid-August, giving residents a chance to stock up before fall crops take over.

Shoppers in Ohio City can find the produce at West Side Market stalls along West 25th Street while families in University Circle head to the North Union Farmers Market on Tuesday evenings at the same location used by the Cleveland Clinic wellness program.

Market records show average tomato prices dropped to $1.89 per pound this week compared with $2.79 in early June, according to the market manager's July price sheet.

Market staples to grab this week

Pick up two pounds of mixed heirloom tomatoes, four ears of bi-color corn, three medium zucchini, one quart of blueberries and four ripe peaches to cover all five recipes.

Five quick recipes

Tomato-corn salsa: Dice two tomatoes and one ear of raw corn, add a pinch of salt and serve over grilled chicken for 180 calories per serving. Zucchini ribbons: Use a peeler to slice two zucchini into thin strips, toss with olive oil and lemon for a 15-minute side dish at 45 calories a cup. Blueberry overnight oats: Mix one cup oats with half a cup blueberries and almond milk, refrigerate overnight for a 320-calorie breakfast. Peach and tomato salad: Slice two peaches and one tomato, drizzle with balsamic for a 110-calorie lunch option. Corn and zucchini skillet: Sauté one ear corn kernels with one zucchini in a teaspoon of oil for eight minutes to yield a 95-calorie vegetable main.

Prepare any of the dishes the same day the produce is purchased to keep vitamin content high, then store leftovers in the refrigerator no longer than two days.