Whatever. . .

WHATEVER IS FRESH  — from your garden or your neighbor’s garden, from a farmers’ market,  fruit-and-vegetable stand, u-pick farm or along a path, growing edible and wild — well, that’s what you should be eating right now.

For me, the vegetables and herbs lately include tender carrots and stringbeans (green or yellow), tiny new potatoes, nice little cauliflowers, fresh garlic, cherry tomatoes, basil, parsley, tarragon and mint. And summer fruit: Bluecrop blueberries that I picked at a wonderful organic blueberry farm (Yes, I may have to make the seasonal favored coffeecake, Blueberry Boy Bait ), blackberries from the bushes that grow wild here, and melons — watermelon, cantaloupe, honeydew — from a produce stand.

My July salad: tiny potatoes, green and yellow stringbeans, carrots, cherry tomatoes and green onions in a mustard-vinaigrette

What to do with them? Well, it’s a theme I keep coming back to — salad. It doesn’t require much cooking, and it’s perfect for summer eating — lunch, dinner, picnics, road trips, snacks. . .

Here are a couple of my favorite previous posts about summer salad, for more ideas:

Salads, salads salads

Summer’s salad days

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