As I often do when using field-fresh veggies, I tried to make the preparation simple, not cover the flavors with strong sauces so the veggies can shine. For example, I made one of my favorite dishes again (as I did at the markets)--Salad Caprese. Tomatoes, basil, fresh mozzarella, salt, pepper, good extra-virgin olive oil. So simple, but so delicious. July on a plate.
If you're into pickles, you might enjoy this article from the Boston Globe about how the pickles are getting more and more popular.