So, here we sit, bibs on, knife and fork poised beside the plate, tapping our feet and double-checking the calendar. Hard to tell by our market baskets what month this is. The calendar says late August, but gardens and fields say July. You can smell the dryness in the air. But, wait! Peaches and melons have barely arrived! Corn is just tasseling. Who’s had their fill of blackberries — or zucchini — yet? Even albacore tuna has been iffy this season, although not so much as wild salmon. This has not been the best year for fresh food, but we can’t complain. We live in culinary paradise, so even when harvest is late and half its normal size, we are banquets ahead of other parts of the country.

Peaches

The cool, wet spring affected pollination, so besides being late, the peach crop is less bountiful than normal and some fruit is smaller, too. Early varieties are in the farmers markets now. Elbertas, a favorite for canning, will appear this week or next. Don’t dally! Get out the canner or food dryer, or clear space in the freezer. As for color; is there anything prettier than a bowl of sliced peaches and blueberries? Well, maybe one with blackberries, cherries and raspberries, too. A feast for the eyes and palate; edible art. Find peaches at farmers’ markets, farm stands or through the Local Foods Directory at www.tenriversfoodweb.org.

Figs

The window for figs is so short that only aficionados realize when it slams shut. A native of Asia, fig trees were brought to our East Coast in 1669, and to California a century later. They thrive in the Willamette Valley and southern Oregon because of our climate. Brown Turkey, Desert King or Lattarula grow well in the valley. Pick only when ripe. They’ll store a few days in the refrigerator, but it’s best to enjoy them quickly, before they turn to a sticky (but still delicious) mush. They can be canned, pureed and frozen, or dried. The last method heightens their sweetness. Mix dried figs with other dried fruit (apples, pears, plums, cherries) for lunch boxes and backpacks. Stash some in your desk drawer to banish mid-afternoon munchies. Get figs now, before the window closes.

Eggplant

OK, not everyone likes this vegetable. Some curl their lips and respond, “Egg-blech.” Fine, that leaves more for those of us who love it. Like other summer-only favorites, one worries about how to get through winter without local eggplants. Easy. Roast and freeze them now, then thaw in winter, add fresh garlic, herbs, tahini and olive oil, christen it Baba ganouj and enjoy it as a sandwich spread or serve as an appetizer to your friends (but only those who truly appreciate it). Or, make big batches of Eggplant Parmesan, using the best ingredients available and freeze it for those dreary streaks when your taste buds need a reminder that summer — and eggplant — will return. It’s summer in the bank, so to speak.

You can contact Chris Peterson at localfood@peak.org.