Eating

Add aromatic, herbaceous fennel to sweet, fresh cabbage for the season's best cole slaw. They're both in abundant supply. And at their seasonal peak flavors and low prices. Light, bright, crunchy and intensely flavorful. Get to your Farmers Market for the best stuff.

Fresh sweet corn. Nutty, toothsome farro. Earthy, supple shiitake mushrooms. All those flavors and textures make a party in your mouth. And a complete, satisfying, beautiful and aromatic meal.

Not spaghetti squash. Lasagna squash. Because Summer squash is everywhere. Totally ripe, totally fresh. Really cheap. Quick and easy to make in advance or just in time. A meal in a single pan. Tastes great hot or cold.

When you can get eggplant, peppers, squash, fennel, scallions and tomatoes in one week's CSA farm share or trip to the Farmers Market, it's time to make ratatouille again. Make a huge pot to refrigerate and enjoy cold for the rest of the week.

That was me. Could be you. That's what happens to us at a Farmers Market in mid-summer. Much too much to choose from. Gotta get a little bit of everything. Here are the Top Ten Ways to enjoy it all.

Creamy without cream. Intense and distinctively Greek flavors. Yogurt infused with lemon, oregano and mint. A little olive oil. Toss some spinach in this for an instant upgrade of the Greek salad. Olives and feta cheese optional.

Any day now, the perfect peach will arrive at your Farmers Market. Buy it, wash it and eat it. Nothing Better. But when you're ready for an amazingly rich but light dessert that tastes just like a peach, make this. For dessert or breakfast. Or both.