I remember as a kid – or even in college – the buses were a sad reminder that my days of freedom were almost over.
However, in grade school, the advent of the school year was also met with excitement, as it meant a new Trapper Keeper and pair of jellies for the first day of school.
In college, summer’s end meant no longer would I be subjected to my dad in his undies at 2 a.m., reminding me that his house was not a hotel for coming and going whenever I please, and – instead – a welcome return to Ramen Noodles and Natty Light with the friends.
Ahh…now that’s freedom. But that’s an entirely separate story.
In my older age of 26, my reasons for sadness due to summer’s conclusion have changed. I now get a little teary-eyed thinking about the end of an extensive array of farm-fresh produce at my local farmer’s market.
True, I live in California, so our season is longer than most. However, you can’t compete with the swaths of summertime fruits and vegetables available from May through August: tomatoes, zucchini, squash, peaches, nectarines, basil, kale, onions, cucumbers, avocados, berries, okra, eggplant, melons, sweet corn, snap peas, peppers, collard greens, beets and, of course, California heirloom garlic. Hmmmm……
To pay homage to another great summer – and the bounty of fruits and vegetables I’ve grown accustomed to – I’ve compiled a list of scrumptious summer-inspired recipes to utilize in the upcoming weeks. Similar to my youth, I’m going to hang on to summer as long as possible…..
So, like the Trapper Keeper and Natty Light with friends, now, when summer ceases, at least we have two things to look forward to – fall vegetables and college football.