Cook with the season · Issue 18

A table for late summer.

Roasted tomatoes, creamy beans, sharp herbs and the kind of lunch that turns into an afternoon.

Cook the cover recipe
35 minTotal time
Serves 4At the table
EasyWeeknight method
VegetarianDiet note
Recipes for now

Cook by mood, then check the details.

Every recipe page includes tested quantities, times, equipment, substitutions, allergens, storage and update dates.

Ingredient calendar

What is good right now?

Seasonality changes by region. Choose your location and use the guide as a practical starting point, not a universal calendar.

Tomatoes
Sweet peppers
Stone fruit
Green beans
Basil
Summer squash
Vegetable grower carrying a crate of tomatoes and herbs through farm rows
Field notes · Sonoma County

“A tomato tells you when it is ready. Our job is to pick it close enough to the table.”

Grower Mara Ellis explains variety, harvest timing and what cooks should look for at the market.

Read the field note
This weekend

A menu that shares the work.

The Pico Letter

Five good things to cook each Thursday.

Seasonal recipes, a market note and one practical weekend plan. Double opt-in; unsubscribe any time.