Late August is the loudest the market gets all year, and it does not last. Hatch chiles are being roasted in parking lots. Tomatoes are finally worth the wait. Corn is sweet enough to eat raw off the cob, and the stone fruit is at the point where you have to eat it over the sink.
The mistake in August is cooking too much. When produce is this good, your job is mostly to not get in its way - heat, salt, acid, and something torn over the top. Almost everything below takes under thirty-five minutes.



A short letter from Chef Michael - what's in season, why this week's menu, and the moments from the market that don't fit inside a recipe.
The recipe above is the cooking. SEASON membership is the system around it: