I agree with my friend Catherine, who said that during the warm season, simple food is best.
That doesn't mean you can't get complex flavors. Just layer bite after bite, clockwise or counterclockwise, around your plate.
Here, for One Local Summer, episode four, we dined on local corn; potatoes mixed with peas; cucumbers; and tomatoes. We didn't grow any of this food ourselves (we are still camped out beside the tomato plants with baskets and binoculars, but only the Sungold cherries are ripening). It is beyond privilege to be able to buy this bounty at the local farmers market. Even the butter and olive oil are local.
Then there's the salt. Oh, darn, I bet you can tell from those crazy tetrahedron flakes — it's Maldon salt, and it's way, way not local. But such cute, snowy flakes.