Eating-wise, for a large part of North America this time of year, is as good as it as it gets — in fact, you could say it’s ideal. Tomatoes, corn, basil, fresh garlic, green onions, juicy cabbage, beets, kohlrabi, stone fruit — and that’s just a partial list. All of this is so much better than these same crops are when they’re imported from other regions or countries that it’s worth celebrating, and being grateful. The bounty is almost overwhelming, but I make an effort to cook through it all.
