The farm tables are so crowded now that it’s hard to enumerate what’s on them. The most evanescent of produce, just-cut local sweet corn is available if you know where to get itnow’s when a tight relationship with your farmer pays off.
Basils in all their varicolored and -flavored glory are everywhere for a few weeks; don’t delay buying enough pine nuts and local sweet garlic to make enough pesto to enjoy on your pasta all winter long.
For right-now eating, zucchini blossoms (stuff ’em and bake ’em) and pumpkin-squash vines for sautés are around for a week or two. Get, enjoy, and can your plums now, too. Blueberries may last a few more weeks, but in this heat. . .
And, on a nonproduce note: All of Seattle’s neighborhood markets are featuring frozen halibut from Loki Seafood.
