We live a few minutes’ walk from the Sunday farmers’ market in Kits. All summer we’ve covered almost all our vegetable and fruit needs there. Of course, it isn’t until mid-August that it really explodes with offerings of Chillawack corn, Okanagan stone fruits, local berries, heirloom eggplants and tomatoes.
I buy several pounds of mixed small heirlooms and eat them all week as an appetizer with fresh basil, salt and olive oil, sometimes with fresh mozzarella or Bulgarian feta. I almost don’t want to eat anything else. They are various degrees of sweetness and the juicy pop of flavor in my mouth is what defines end of summer for me.