When certain fruits or vegetable come into season, underneath all of the welcome back party feelings, a part of me starts to panic. It’s a bit like when you start worrying about going home on the first day of your vacation. What if I don’t get the chance to take full advantage of it before it leaves us again for another year?!
(A cherry pitter, although niche, is indispensable for the short cherry-filled weeks. They also work for pitting most olives.)
The summer is full of this strange, delicious seasonal produce anxiety. I find the only way to remedy it is to properly roll around in the local bounty. Eat lots of it as is, while you transform the rest into culinary creations to be appreciated both later that day and later that month, when it has abruptly stopped showing up to the farmers markets.
