I could wax in-eloquently about ripe juicy peaches and nectarines, perfect cherries, blueberries and blackberries, tomatoes, zucchini, beans, cucumbers, plus watermelon, squash, etc. But I won’t. Instead, I’ll just say – you should be eating these things. Now. And lots of them. Until you’re sick of them. Because once the season is over, it’s not worth getting summer produce until next summer. Freeze, can, preserve if you like. Buy local and organic, if you can. There are tons of farmers’ markets in Georgia for that purpose. Plenty of Pick Yourself options as well. J and I found a tiny shack of a produce stand en route to North Georgia. The hours are funky and sometimes they don’t even adhere to them but we got the most wonderful tomatoes and cucumbers recently. (Plus pattypan squash and purple carrots). Dinner tonight was some of that squash, sliced and sauteed and drizzled with olive oil, fresh sliced tomatoes, easy-over egg sandwiches (I sprinkled a little raw cheddar on mine). Dessert was homemade shortcake biscuits* (I made them earlier in the season, when strawberries starting being amazing and froze the extra), a small scoop of vanilla ice cream, blueberries macerated in Grand Marnier and vanilla sugar, topped with sliced almonds.
Go, eat summer stuff. Now. Have you a blast.
*I use the “from scratch” version and make rustic drop biscuits, rather than roll out and cut the dough