In what may seem like wizardry, rock-hard stale French or Italian bread may be transformed into a tasty meal when teamed with vine-ripened tomatoes and extra virgin olive oil (EVOO). Panzanella, a summer salad with its roots in Tuscany, is such a dish, created from ingredients that would otherwise go to waste, are easy to obtain and, with the exception of high-quality EVOO, are very low in cost. In Italy, where EVOO is inexpensive, those virtues make panzanella bona fide peasant fare — a kind of cuisine that is popping up in the trendiest of restaurants all over America.

Since a family member announced plans to go “vegan,” I’ve been challenged to acquire more knowledge about a diet that centers on plant foods that include fruits, vegetables, dried beans and peas, grains, seeds and nuts. While researchers estimate that only two percent of the adult population follows a vegetarian diet, the numbers are rising due to the concerns of folks coping with conditions such as food allergies, food intolerances, heart disease and diabetes, to name but a few.

The time of the year for buying fresh cherries is happening right now. Prices are affordable and supplies are abundant. But, before you know it, the season will pass and unless you act quickly, you could miss out. That’s happened to me before — but this year, I promised myself that just when prices got as close to being the best they would be, I would buy cherries in quantities sufficient to take on the canning project planned for last year.

Gardeners are reaping the benefits of their labor by the bushelful about now. And, if you don’t have a garden yourself, the farmers and vendors at local farmers markets and produce stands are happy to share the fruits of their labor with you. A visit to the farmers market in my area yielded perfect zucchini —  smallish and dark, with no unbroken skin, and gorgeous pole beans that were firm  (making them really good for “snapping” later) and blemish free.