I remember my mother cutting up fruits and vegetables and filling the steaming canning kettle with jars. These were later stored in our cellar against the cold winter months. There was also a small barrel of potatoes down there. One of my tasks was to go down and pick off their sprouts. At that time of year too, my mother made wonderful jellies from the fruit that grew on my great aunt Alice's trees. A lawyer, my great grandfather was also an amateur student of horticulture. He planted all sorts of fruit trees as well as grape vines, vegetables and flowers, all of which were tended to by a gardener.

I think of my mom and her tasks at this time of year when fruits and vegetables reach their peak and are harvested. Long ago Pilgrims and Native peoples dried food to preserve it. Later on housewives like my mom filled glass jars, heating them until the food within could be kept for use in the winter. Today people who might in the past have canned and preserved it will freeze the extra produce that they are not using right away. People with gardens are "putting food by," as it is called in order to have healthy, homegrown meals for the winter months. We who live where the seasons prevail have always done this.

          It is such a treat to eat locally. There is no comparison between food that is grown near where I live and that which has traveled hundreds, even thousands of miles to reach the market where I shop. Fresher, healthier, and minimally processed, locally grown food is better for me and for those I love. It tastes better too, though I am happy that my year round diet is not restricted to it. I am no purist, and I am grateful for fresh produce available all year round.

I love eating local fruit during the summer.When one year the frost in February decimated the local peaches as well as most of the plums, I was so sad. I look forward to purchasing them at our local farm stand, eating them whole, and occasionally baking with them. That year, I had to wait another twelve months until they were available. The ones in the supermarket looked good, yet I passed them by. Eating whatever nature has to offer locally at the time is it is offered is important to me. I cherish the opportunity to be a locavore, as it is called, in season.

          All too soon the season of harvest bounty will draw to a close. According to the owner of the farm stand, the yellow squash is almost done. We enjoyed some of the last of it recently this way: I peeled and finely chopped some ginger and half a large onion. I sautéed these gently in light olive oil until onions were fragrant and transparent, added some garlic sliced thin, and then the young, thin skinned squash, sliced very thin cut in three or four inch lengths. This cooks quickly, maybe in ten minutes more. You can mix some thinly sliced zucchini with the yellow squash to good effect. Add basil leaves if available, or thyme. I have given no quantities because this is best made to suit your own taste.