September is the time when local, seasonal eating is easiest for people in my part of the world (the northeast of the United States.) Right now is a great time to prepare a scorpacciata of heirloom tomatoes, beans, corn, zucchini and other squashes.
Don't forget in-season stone fruits, as well as raspberries, blueberries and blackberries. How about a scorpacciata pie?
(Re-edited from post originally published August 16, 2006)