We are almost face-to-face with Labor Day, but there's still a sliver of summer left. And we should not waste these last days telling each other how quickly the season has flown by.
Let's spend the rest of summer and early fall eating all of the ripe, rainbow-hued produce that is spilling over at the farmer's markets and (if we’re lucky) in our gardens. Tomatoes, eggplants, zucchini, herbs, string beans and — to some folks’ minds — the pick of the season: fresh sweet corn.
