Throughout August, veggie lovers will find inspiration in the Pennsylvania Vegetable Marketing and Research Program's Guide to Pennsylvania Tomatoes, one of many resources available on PAVeggies.org during Pennsylvania Produce Month.

All tomatoes aren't created equal. The Guide to Pennsylvania Tomatoes shows off 2016's top summer picks, including:• Brandywine Beefsteak, the familiar pink-red go-to for slicing.• Striped German Beefsteak, a gorgeously tie-dyed alternative for slicing.• Green Zebra, a green-hued workhorse for slicing, salads and stuffing.• Amish Paste Plum, a deep red, practically seedless option for sauces, canning, grilling and drying.• Riesenstraub Cherry, a red German heirloom with intense flavor for salads, snacks and kebabs.• Sun Gold Cherry, a bright orange and sweet variety for salads, snacks and kebabs.• Rutgers, the deep red standard for slicing, salads, stuffing, salsas, canning and juicing.PAVeggies.org is also serving up a Vegetable Grilling Guide plus recipes from top Pennsylvania chefs, including Philadelphia's Marc Vetri and Pittsburgh's Trevett Hooper. Marisa McClellan from Food in Jars shares her very special recipe for Tomato Chutney, one of her favorite things to make from this seasonal fruit (yes, tomatoes are classified as fruits).Other resources for the home cook include how to prepare veggies, how to preserve and can veggies, tips from Pennsylvania's finest chefs, Pennsylvania vegetable seasons and buying tips, nutritional information plus fun and healthy facts.