Seasonal eats

Get your fill of these fresh ingredients before fall.

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  • Photograph: Beth Levendis

    Corn
    What to order: Corn and fregola at Otto Enoteca Pizzeria (1 Fifth Ave at 8th St; 212-995-9559, ottopizzeria.com)
    Chef Dan Drohan scours the Union Square Greenmarket in search of the sweet summer vegetable. He cuts it off the cob, gives it a light seasoning of salt and pepper, and adds a bit of scallion, kernels of chewy fregola pasta for texture and a healthy drizzle of Primo Olio olive oil.
    When it's gone: Late September or early October

  • Photograph: Caroline Voagen Nelson

    Peaches
    What to order: Grilled-peach sandwich at Num Pang (140 E 41st St between Lexington and Third Aves; 212-867-8889, numpangnyc.com)
    The star of the Cambodian sandwich shop's rotating menu features grilled New Jersey peaches brushed with a Guinness-maple glaze, resting atop toasted Parisi Bakery semolina baguettes. The peaches are enhanced with toppings, such as smoky bacon, sauted jalapeos and chili mayo.
    When it's gone: Sept 5

  • Photograph: Lindsay Maclean Taylor

    Red currants
    What to order: Red-currant ice cream at Van Leeuwen Artisan Ice Cream (locations throughout the city; visit vanleeuwenicecream.com)
    The team at Van Leeuwen starts with tangy red currants from Walnut Grove Farms in the Hudson Valley, and blends the tangy beauties with cream and a touch of oak-aged vanilla. The result is a reviving and velvety frozen treat.
    When it's gone: Through October

  • Photograph: Virginia Rollison

    L'Artusi

    Summer squash
    What to order: Cappellacci with summer squash, ricotta and Parmesan at L'Artusi (228 W 10th St between Bleecker and Hudson Sts; 212-255-5757, lartusi.com)
    This seasonal vegetable takes center stage in chef Gabe Thompson's fresh cappellacci pasta. He adds house-made ricotta and gremolata (a condiment made with chopped garlic and parsley), and tosses the pillowy bundles with squash and Parmesan cheese.
    When it's gone: Through August

  • Photograph: Caroline Voagen Nelson

    Zucchini
    What to order: Chilled zucchini-and-basil soup at Buttermilk Channel (524 Court St at Huntington St, Carroll Gardens, Brooklyn; 718-852-8490, buttermilkchannelnyc.com)
    This silky soup is as refreshing as it is beautiful. Chef Ryan Angulo gathers zucchini and basil and blends them into a vegetarian broth. It's topped with lemony olive-oil croutons and piquant Lively Run goat feta, then served chilled.
    When it's gone: Through August

Photograph: Beth Levendis

Corn
What to order: Corn and fregola at Otto Enoteca Pizzeria (1 Fifth Ave at 8th St; 212-995-9559, ottopizzeria.com)
Chef Dan Drohan scours the Union Square Greenmarket in search of the sweet summer vegetable. He cuts it off the cob, gives it a light seasoning of salt and pepper, and adds a bit of scallion, kernels of chewy fregola pasta for texture and a healthy drizzle of Primo Olio olive oil.
When it's gone: Late September or early October

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