The best apricots of the season are now at the farmers market, so it’s fine time to make a pie. See the recipe, below. (Bill O'Leary/The Washington Post)

Forget National Chicken Wing Day (ICYMI, July 29). I can, however, get behind National Farmers Market Week, which runs Saturday through Aug. 8 and was proclaimed by the very market-friendly AgSec Tom Vilsack.

He has officially encouraged us “to celebrate farmers markets with appropriate observances and activities,” because they increase access to nutritious food, stimulate local economices, preserve farmland, promote sustainability and support healthy communities.

And everything in them’s looking especially terrific right now.

It’s also the best place, besides your own squirrel-free garden plot, to pluck specimens for the Food section’s Top Tomato reader recipe contest. You’ve got just a couple more days to submit entries; see the details here.

If you’re not familiar with our farmers market listings and map, this seems like the opportune moment to check it out.

When you search “farmers market” in our Recipe Finder, you’ll find more than 100 delicious ways to put your produce to good use. But I’ve included a few of my favorites, and ones that are particularly seasonal, just a bit further on in this post. First, however, there’s . . . .

Top recipes of the week

Lots of farmers-market ingredients in these most-viewed recipes from our Recipe Finder:

1. Ratatouille. A bit of extra attention paid to the co-starring ingredients — eggplant and zucchini — yields a winning summer classic.

2. Farmers Market Frittata. Dorie Greenspan always has something to teach us.

3. Crispy Salmon Cakes. An easy Dinner in Minutes that starts with fresh or frozen/defrosted fish fillets instead of the canned stuff.

4. FLOTUS Burgers. Chef-restaurateur Todd Gray’s vegan answer to the Spike Mendelsohn creation named for the commander in chief.

5. Cherry Berry Smoothie Bowl. It’s all about the toppings; healthful, of course, from Ellie Krieger.


(Deb Lindsey/For The Washington Post)

Fennel-Kohlrabi Pasta


(Deb Lindsey/For The Washington Post)

Zucchini Crudo


(Deb Lindsey/FOR THE WASHINGTON POST)

Apricot Pie


(James M. Thresher for The Washington Post)

Basil-Buttered Beans


(Deb Lindsey/FOR THE WASHINGTON POST)

Backyard Blackberry Soda


(Deb Lindsey/FOR THE WASHINGTON POST)

Purslane, Cherry Tomato and Cucumber Salad