In the Bay Area we can pretty much count on having an Indian summer that extends almost until Halloween. Harvest is in full swing and melons, squashes, peppers, corn, and tomatoes are delicious and plentiful. It's so easy to eat well this time of year!! Last week I had a salad of grilled figs on arugula with a little crisp pancetta and some local chevre. What could be simpler than slicing up tomatoes of all different shapes and colors, mixing in a light vinaigrette, some chopped fresh herbs, and maybe some crumbled feta or fresh ricotta? I'm also fond of cubed cold melon with a mustard vinaigrette, sliced salami or turkey, and basil leaves (or drizzle of pesto). Any/all of these ingredients can also be tossed into a rice salad, or combined with a pasta of one's choice for a simple and satisfying meal.

Only a touch more complicated is cooking up a pot of all the fresh vegetables that come your way. In fact, this time of year when my counters and refrigerator get too crowded, I just get cooking. Perhaps the starting point for me is Ratatouille, although I don't always include eggplant and corn with onion, squash, tomatoes, and peppers (with cilantro and salsa) and it becomes Calabacitas. Another spin on stewed vegetables is this Grape-pickers Soup (below), which I'd serve with toasted sourdough bread rubbed with a clove of garlic, cheese and, of course, a glass of simple, but wonderful, California wine..