What’s in season? August Local Harvest

There’s something about August that feels golden. Long days, slow evenings, and produce that’s practically glowing with flavor. At Honeyplate, we build our weekly menus around what’s thriving in the fields right now—and August brings some of the best of the year.

Why eating seasonally matters: When we cook with ingredients at their peak, we’re not just supporting local farms—we’re honoring flavor, nutrition, and nature’s own timing. It means better taste, fewer food miles, and meals that feel like they belong exactly where you are.

Here’s what’s thriving in Connecticut this month:

• Juicy tomatoes in every color

• Crisp cucumbers

• Summer squash and zucchini

• Eggplant, roasted or grilled to perfection

• Fresh herbs: basil, mint, parsley, cilantro

• Blueberries and blackberries

How we’re using them: This month’s menu includes:

• Cajun Honey Glazed Chicken Bowl with Roasted Red Peppers

• BBQ Turkey Meatloaf w/ Summer Squash

• Red Velvet Pancakes w/ Fresh Blueberries

• Shrimp Buddha Bowl

• Southwest Chicken Salad + Wrap

Every dish is built from scratch and made to celebrate this season’s bounty. We’re not just feeding you—we’re bringing you the best of what’s growing, sourced close to home.  See our new weekly specials!

Why August meals hit differently:

• Peak produce = better flavor

• Summer herbs elevate everything

• Lighter dishes that still satisfy

Want to taste August? Our weekly rotating menu is designed to highlight what’s freshest right now. Whether you’re ordering for yourself or feeding a whole office, you’ll find summer in every bite.

Order now and make the most of this golden season. See what’s cooking