Hi there, Reader! I took this photo in a market in Italy a few years ago. Those gorgeous cherry tomatoes and the amazing produce are forever in my memory. And hopefully by the time you read this, I'll have visited a local farmer's market to arm myself with some early season best.
For me, it's what June does. The produce arrives and suddenly the whole kitchen shifts. Zucchini shows up tender and sweet. The first blueberries are smaller than you expect and more peppery and sweet than you're ready for. And cherry tomatoes are about to have their moment.
This week's digest showcases all of it.
from the market.
Zucchini. The first of the summer squash and the most forgiving thing in your kitchen right now. A hot pan, good olive oil, lemon at the end — ten minutes and this zucchini is done. Make it alongside anything.
Blueberries. Early season, smaller than they'll get, incredibly flavorful. This blueberry feta salad is the one that makes people stop and ask what's in it. Sweet, salty, a little tangy. Five minutes, no cooking, completely stunning on a table.
at the table.
Cherry tomatoes blistered in olive oil until they burst into a sauce. Charred corn for sweetness. To me, this dish highlights summer's best.
It's a little early but you might find some eggplant at the farmer's market, and this easy saute method is the fastest, most satisfying way to cook it. Ten minutes, a splash of balsamic at the end. Put it on everything.
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