Summer in the Quad Cities means one glorious thing: the produce is finally showing up! After months of waiting (and maybe a few hopeful seed packets that didn’t quite make it), corn, tomatoes, and zucchini are ready to shine. Whether you’re grabbing them at the Prescott Farmers Market or growing your own, here’s a fun, no-fuss guide to making the most of these summer stars.
Quick reality check for local gardeners: Growing food at 5,000+ feet in Prescott is not for the faint of heart. Short seasons, intense sun, cool nights, and our unique soil can turn even experienced gardeners into humble students. If you’re looking for mountain-hardy advice, plants that actually survive here, or just moral support, the folks at Watters Garden Center (home of “The Mountain Gardener” Ken Lain) are local legends for a reason. (Note: We’d love to link more specifically with their blessing — reach out if you’d like to collaborate!)
Sweet Summer Corn
Fresh local corn is a short-lived treasure. Look for tight husks, silky tassels, and plump kernels.
Easy & fun ideas:
- Grill it in the husk, then roll in butter, chili powder, and a squeeze of lime.
- Cut the kernels off and toss into salads, tacos, or a simple skillet with zucchini and tomatoes (see below).
- Make a quick corn salsa with diced tomato, red onion, cilantro, and jalapeño.
Pro tip: Eat it the same day you buy it. The sugar starts converting to starch fast.
Juicy Tomatoes
Nothing beats a sun-warmed tomato still warm from the market table. Heirlooms, cherries, or good old slicing tomatoes — they’re all winners right now.
Easy & fun ideas:
- Caprese with fresh mozzarella, basil, olive oil, and flaky salt. Done.
- Thick slices on toast with avocado or just good butter.
- Quick tomato salad: chop, add cucumber, red onion, olive oil, vinegar, and whatever herbs you have.
- Roast a tray with olive oil and garlic for pasta or grain bowls later in the week.
Bonus: If your counter is overflowing, roast extras and freeze them for winter sauces.
Zucchini (the Overachiever)
One day you have two plants. The next day you have enough zucchini to feed the neighborhood. Embrace it.
Easy & fun ideas:
- Spiralize or ribbon it into “noodles” and toss with pesto or garlic + olive oil.
- Grill thick planks and top with tomato and cheese.
- Shred it into muffins, fritters, or a simple sauté with corn and tomatoes.
- Stuff larger ones with a quick mix of cooked grains, herbs, and cheese, then bake.
The golden rule of zucchini: pick them small-to-medium. Giant baseball-bat zucchini are better for the compost (or your neighbor).
Simple Summer Skillet (Corn + Tomato + Zucchini)
Sauté diced zucchini in olive oil until just tender. Add corn kernels and chopped tomato. Season with salt, pepper, garlic, and a handful of fresh herbs. Finish with a squeeze of lemon or a sprinkle of cheese. Serve with crusty bread or over rice. Takes 15 minutes and tastes like summer.
Where to Find It Locally
- Prescott Farmers Market – Saturdays at 900 Iron Springs Road (check current summer hours). Producer-only, so you’re buying directly from the people who grew it.
- Local grocery stores and roadside stands when the peak hits.
- Your own garden (or your neighbor’s overflowing zucchini patch).
Growing here is challenging — but the reward of a tomato that actually tastes like a tomato is worth every battle with the weather, the soil, and the occasional curious javelina.
Got a favorite way to use summer produce? Or a gardening win (or hilarious fail) in the high country? We’d love to hear it. And if you’re looking for a home with space for raised beds, a sunny patio, or just a great kitchen to cook all this in… you know who to call.
Resources
- Prescott Farmers Market
- Watters Garden Center – 1815 Iron Springs Road, Prescott (Ken Lain / The Mountain Gardener)
- Contact The Kuknyo Team: prescottarearealtorteam.com