Pretty much last call for cherries, but how can we be sorry with peaches and nectarines rolling in? This week the fruits of high summer start making their appearance: above all the melons (cantaloupe, watermelon, honeydew, French Breakfast, butterscotch. . . . )
On the vegetable side of the equation, the peppers are starting their fiery rule: mostly sweet and green varieties just now (Hungarians, banana peppers) but some hot little jalapeños as well.
Basil‘s arriving by the bushel, as are tomatoes, including dozens of heirloom varieties: Get some good olive oil, a ball of fresh mozzarella, some basil, and have yourself a tomato tasting. Apricots are at the height of their short season now; look for the smaller, firmer, tarter varieties if you plan to cook or can; the big fat fuzzy ones cook up to a tasteless mush. Transparent apples are in good supply; this was the original summer pie apple. If you don’t want to bother with rolling out crust, do a cobbler or pandowdy. You’ll be very glad you did.
