For many cooks, July is a favorite month, when there’s a surplus of everything: from string beans and sunshine to baby zucchini and daylilies or cherries and good spirits. Check out the crowds at the farmers market who, in the midst of summer, seem almost giddy with the food choices before them. This is what we wait for — hope for — during the depths of winter when "local" means root vegetables. Indulge in the plentiful choices that our markets and farmers have to offer. Then head to the kitchen or outdoor grill, where the first harvest means an explosion of taste. Dinner doesn’t get any better than this.
Check out June's fresh takes calendar.