Fit to Eat: Peak of Summer Dinner, by Benjamin Sims - Aug 06 CFJ

Here on the west coast of the United States, we are blessed with bountiful year-round agriculture, and there is always a farmers' market nearby with fresh natural ingredients. Nevertheless, when the summer crops peak at this time of year I am always taken aback and overwhelmed by the sheer quantity and variety of delicious fruit and vegetables to be had and the ability of the sun to create so much sweetness and nourishment. Menus almost write themselves.

At the peak of the summer bounty, faced with the dilemma of choice, it is always a challenge to stick with my style of using few ingredients. But because everything is so fresh and available, I can just pick a few favorite items and keep the preparations simple, clean, and easy, letting their essential flavors come through.

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