Even though summer is filled with an abundance of fresh seasonal fruits and vegetables, it also brings higher temperatures. When the mercury is rising outside, do you still cook as much as you do during other times of the year, or do you beat the heat by cooking less?
I find that although I make preserves and pickles to stock in my larder, I make them in bursts of a few days a month, rather than every day or weekly. My appetite is down in the summer so I tend to graze and eat salads. I don't really do any serious cooking until the weather gets colder.
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