Last night I brought to the table two aspects from two different summer squash, purchased on two different days, from two separate farmers.  Oh yes, there were also pan-grilled tuna steaks.

Note:  The Sierra pepper was pretty mild, by nature, so I eventually added more of the colorful chopped morsels, but unfortunately only after snapping this picture.

• two 7-ounce sections of tuna loin from Blue Moon Fish Company, rubbed on both top and bottom with a mixture of fennel seed and dried peperoncini, ground together, further seasoned with salt, and pepper, then pan-grilled for only a minute or so on each side, finished with a good squeeze of lemon and a drizzle of olive oil
• a large handful of organic squash leaves, buds, and stems picked up from Zaid at Norwich Meadows farm on Monday, sautéed in olive oil with slices of one small organic garlic clove from Trader Joe’s, then reserved and later added to a broad pan in which chunks of yellow summer squash collected from Gwen Rogowski at Rogowshi Farm that day had been sautéed with another organic garlic clove from Trader Joe’s, this time just split in two, and then, just as the squash was caramelizing, three thin scallions from John D. Madura Farm, sliced, and one sierra pepper from Whole Foods, chopped, added, the vegetable finished with chopped lovage from Keith’s Farm
• the wine was a California rosé, David Akiyoshi Sangiovese Rosé Lodi California 2014
• the music was the two Haydn cello concertos