Summer's got a few surprises left.
The Friday Newsletter is prepared for the best of them.
It feels like summer just began, and now it’s almost over.
My kids start back at school next week, and if you haven’t already shopped for school supplies, good luck—our local stores’ shelves were stripped bare by the third week of July. We’re frantically squeezing in as many visits as we can to the pool before it closes for the season. Football starts at the end of the month, and my associated fall planning is in full swing. (Go Bearcats.)
There might be some six weeks left in summer, and a full month until Labor Day heralds the emotional end of the season, but the vibe shift is clear: the summer’s going to end at some point.
Let’s not rush out too quickly, though. Summer’s still got a few tricks left up its sleeve.
I’m not going out on much of a limb when I say that I think this is the best time of the year for seasonal produce. Last week, I offered up a plan for how to deal with a surplus of zucchini. Sweet corn, melons and tomatoes are in fine form, and if you’ve got too many garden …