And so we bid a fond farewell to asparagus, which we’ve been eating here almost nightly for the past eight weeks or so: Steamed, pan seared, oven roasted, poached in butter.  We’ll continue with the red cherries, white cherries, nectarines, and shelled peas, and head into tomatoes.

Cooking is easier than ever this time of year: Last night it was grilled swordfish served with tiny pasta in a tomato sauce and black pepper and grated parmigiano alongside pan seared asparagus (the last of the bunch), radishes, and peas.

The only drawback to summer is the heat: The dogs cave in, and I’m left indoors.