Summer

Berries are fragile, which is why we love them so much off the bush or in a bowl But there are a couple of things to keep in mind once you decide to cook them, like in a pie.

First. Often they are less sweet than you imagine, even when they are perfectly ripe. Don’t confuse the full berry flavor with sweetness.

Second. Blueberries tend to need some acid to brighten the flavor and even blackberries can use some for balance.

Third. I believe in adding some starch to thicken fruit pies. I don’t want berry juice to run all over the plate. I want to get it into my mouth. That is the role of starch as a thickener.

At noon on any summer day, there's a certain silence that sweeps across our pastures. It's a livestock siesta and no better time to enjoy the peacefulness of the sun and swaying pines around us. Dane and I think of a savory snack to bring to the breeziest spot on the farm - under the shade of our oldest oak tree.

This season we've collected cherry tomatoes by the buckets - sauces, sun dried and salsa has been happening a lot in my kitchen, but there's nothing like the smell of roasting a tray of fresh picked tomatoes.

This simple pie has a cheesy polenta base that feeds my love for the taste of southern grits. I top it with bright, tart roasted tomatoes - although a variety of garden vegetables could be roasted or sauteed for a satisfying topping.

When I make a dessert like this, one that is so simple, effortless really, I think back to all the desserts I've put together that take so much energy and time...and I laugh. Because this dessert has so much flavor and tastes so special and really requires nothing from me but a few swipes of my knife.

I have always loved roasting fruit, it brings out incredible flavor and sweetness and these strawberries are no exception. Over vanilla ice cream it is something that can't be beat.

You will laugh too over how little you need to fuss to achieve this flavor. It is also perfect for a large crowd!

Try this tonight, you won't be disappointed, especially if you believe in simplicity.

Now that corn has reappeared in the farmers' markets, it's time to grill, baby, grill.

Boiled corn slathered with sweet butter and seasoned with sea salt and pepper is delicious. So too is grilled corn where olive oil replaces butter. Lightly browned, the kernels caramelize, adding sweetness and the hint of smoke.

Make extra, so the kernels can be removed and used in green salads, salsas, and--my favorite--pastas.

Tuscan or black kale is widely available in the farmers' markets in large, inexpensive bunches.

Adding in mushrooms, onions, garlic, a pat of butter and you're ready to enjoy a delicious lunch or dinner that needs little more than a simple romaine or arugula salad, a glass of wine or an ice cold beer, and you'll have a memorable meal with no more effort and time than it would take to order take out.