Summer vegetables
Pepper, tomato, eggplant, zucchini, fennel: can you smell the irresistible aroma of Provençal ratatouille? Also add artichokes, carrots, broccoli, chard, celery, ceps, lettuce and green beans to the menu this summer. In July/August, make room for corn, white onions and garlic which, from the start of September, will be replaced by cauliflower, leek, spinach, watercress, potatoes and button mushrooms.
Our summer vegetable recipe ideas for the Kokko, ideal for accompanying your summer barbecues:
Summer fruits
During the summer period, fruits delight us throughout the day. While cherries, blackcurrants and mangoes are still available in July, we consume blueberries, raspberries, figs, plums, grapes and melon throughout the summer. In July and August, we focus on apricot, watermelon, redcurrants but also peaches, nectarines and nectarines. In August, we make room in our basket for mirabelle plums and in September, for blackberries.
Discover our summer fruit barbecue recipes to enjoy as a dessert…
...As well as our sweet/savoury summer fruit recipes:
Fish to enjoy in the summer
Seafood lovers, good news! It's peak season for many varieties, starting with mussels, shrimp, crayfish, langoustines, prawns, lobster, spiny lobster, and spider crab, as well as squid, calamari, and cuttlefish. If you like shellfish, go for the praire clam.
Our summer seafood recipes for your Kokko:
If you're a fan of grilled fish, you're in for a treat. It's the perfect time to enjoy mackerel, ray, hake, sardines, pollock, albacore tuna, anchovies, turbot, grey sea bream, lemon sole, conger eel, John Dory, and turbot.
Discover our Kokko fish dishes:
Summer cheeses
Summer cheeses are such a treat! The animals, grazing freely, feed on grasses and flowers that give their milk a powerful aroma. Soft cheeses are particularly tasty at this time of year. Go for Brie, Munster, Livarot, Camembert, Maroilles, Époisses, Chaource, Langres, Pont-L’Évêque, or Coulommiers. In addition to cow's milk cheeses, goat's milk cheeses are also particularly recommended in summer, such as Pélardon, Crottin de Chavignol, Cabécou, Chabichou du Poitou, Saint-Maure, Selles-sur-Cher, or Rocamadour, or those made from ewe's milk, such as feta.
Uncooked pressed cheeses will also be on the platter as they complete their ripening in the summer. It's a good time to eat Morbier, Saint-Nectaire, tommes, Cantal, Saint-Paulin, Raclette, Cheddar, Salers, and Reblochon.
Enjoy our cheese-based recipes at Kokko:
They're available and delicious in every season: learn how to cook eggs on the barbecue!
