Clear bags filled to bursting with arugula and spinach, stacks of sweet corn in their husks, and chunks of juicy watermelon and cantaloupe—the produce in July is truly a feast for the senses.

Some of the best fruits and vegetables come out to play this season; here’s what is on offer at farmers markets and in grocery aisles and what you can do with it.

Buffet of berries

Strawberries, blackberries, and raspberries all make a grand appearance in July, beckoning berry lovers to fill up their baskets with these sweet mini fruits. A lot of orchards even offer you-pick options, allowing you to fill up boxes with all you need to make enough jam and preserves to last you through summer and fall. They’re also perfect just as they are for a snack, or you can toss them on top of your morning yogurt and granola. And what is summer without a warm berry crisp for dessert to cap off an impromptu dinner on the deck?

Stone fruit

Peaches, cherries, nectarines, and plums waltz onto the produce scene in July, knowing full well their arrival is much anticipated. A bowl of cherries is perfect any time of day, and sliced or diced peaches and nectarines can elevate all sorts of salads from corn to spinach. Or you could always roll out a pie crust and fill it with one or all the stone fruits for a delectable summer dessert.

Melons

There’s nothing like a juicy slab of chilled watermelon on a hot afternoon; cantaloupe and honeydew also take center stage in July. Whatever your preference, each make a great snack cubed or in wedges. If you’re feeling adventurous, puree the melon with sugar and lemon juice and freeze it to make a sorbet. You could also make a melon salsa with red onion, jalapeno pepper, lime juice, and cilantro to pair with grilled chicken or fish.

Corn

Mounds of sweet corn are a sure sign of summer. To make sure you’re getting a fresh cob, look for a vibrant-green husk that’s slightly damp and wrapped snug against the corn. Whether boiled or grilled, corn is delicious slathered with butter, seasoned with salt, and eaten right off the cob. You can also cut off the kernels and add them to salads full of chopped vegetables or fruit, fresh herbs, and crumbled feta or goat cheese. Or char the kernels in a hot skillet and dress them with mayonnaise, lime, jalapeno, chili powder, and cilantro, then add them to chicken tacos for a zesty meal with a kick.

Tomatoes

Beefsteak, heirloom, plum, and cherry tomatoes all burst into the season this month, taking sandwiches to the next level and starring in summer picnic favorites such as caprese salad and tomato bruschetta. To savor this harvest for longer, blanch fresh tomatoes, peel off the skin and remove the core, and freeze them to use in sauces, soups, and stews throughout the year. Another way to preserve tomatoes is by canning salsa. Use Roma tomatoes, which have firmer flesh and yield a thicker salsa.

Squash

Grilled vegetables, such as zucchini and yellow squash, are ubiquitous at summer barbeques, seasoned and wrapped up in aluminum foil until they’re cooked to perfection. Zucchini can also be shredded and used to make sweet zucchini bread or a savory fritter that incorporates fresh herbs and is fried in olive oil.

Greens and herbs

A great salad starts with leafy greens, and arugula and spinach are rock-star foundations. Layer your choice of greens with berries, nectarines, or peaches, drizzle with a balsamic glaze, and sprinkle some goat cheese crumbles on top. Or chop up the leafy greens and add them to your morning omelet or vegetable and potato hash. Herbs like basil, chives, and dill shine in everything from corn salad to pesto to homemade dressings.

Find an outdoor market or farm stand to support local agriculture and experience the freshest produce. Let the vibrant palette of tastes, colors, and textures in July’s produce inspire you to experiment with new dishes and flavor combinations.