Here's my theory about shopping at the farm stand or farmers' market this time of year: Get it while you can.
Last weekend, I made this twice in a row, in huge batches. I gave some to my pilates teacher (labeled "summer succotash"), and poached rolled up flounder fillets on it one night. There's no recipe. Just add the ingredients to the pan. Use this as a base and add bell or hot peppers, green beans, leafy greens. Serve as a pasta sauce, ladle over warm white beans tossed with olive oil and parsley, or fold in shreds of poached chicken and wrap in a tortilla.
For 4 servings, saute 4 sliced zucchini in 2 tablespoons hot olive oil until they start to brown. Cut 3 large ripe tomatoes into wedges and add them to the pan with salt and crushed red pepper. Cook until the tomatoes start to collapse. Add corn from 4 ears and a large handful of fresh basil. Cook 2 minutes. Sprinkle with plenty of parsley. Eat hot, warm, or at room temperature. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.