It’s a beautiful moment when you visit the farmer’s market in the summer and all the vegetables and fruits are bright and bountiful and you just know your chances of getting sweet, fresh produce is far better than say, the end of February. Sometimes I forget how produce is supposed to taste until sunny July rolls around and my taste buds are like, “HEYOOOO TOMATOES.” As I stroll through the bustling farmer’s market, the aroma of freshly picked produce fills my senses. The vibrant colors of the fruits and vegetables catch my eye, and I can’t resist the urge to purchase a basket of juicy strawberries. The vendors are friendly and eager to share their knowledge about their products, telling me about the sustainable farming practices they use to grow their produce. I love the feeling of supporting local farmers and knowing exactly where my food comes from. It’s not just a shopping trip, it’s an experience that connects me to my community and the land. This recipe celebrates summer produce. If you try this recipe in February, I hope you live in Australia. What we’re cooking! – Zucchini, tomato and corn fettuccine with walnuts and fetaServes 3 1 lb. fettuccine [full disclosure: I had half a box of linguine and half a box of fettuccine so VOILA mixed pastas]3 Tbsp olive oil2 garlic cloves1 ear of corn, kernels cut off2 small zucchini, cut into thin ribbons with a vegetable peeler2 medium sized tomatoes, diced2 tsp dried oregano1/2 cup walnuts1/2…