Corn, Zucchini, Tomatoes: Making the most of summer’s bounty

HERE we are, in the belly of summer. Time to make the most of the season’s bountiful produce before it’s gone!

So let’s talk about three glorious workhorses of the late-summer vegetable garden, farm stand or kitchen: tomatoes, corn and zucchini.

Anyone with a garden is working feverishly to make use of their tomatoes and zucchini, and anyone with access to a farmer’s market is likewise piling up those items, along with fresh sweet corn.

Tips (and a recipe) on how to enjoy the best of late summer and have no produce regrets as the air turns crisper:

TOMATOES

Tomatoes are botanically a fruit, but we mostly treat them like a vegetable in the kitchen. Either way, they’re as versatile as it comes.

Heirloom tomatoes are non-cross-pollinated; farmers take seeds from the best plants and grow new ones, selecting for traits like juiciness, size, color or taste. Thus, heirloom tomatoes