Slow down when it comes to veggies

I could easily become a vegetarian - well, just this summer anyway. The amazing produce available now at farmstands is so inspiring that all I want to do is buy it and get busy in the kitchen.
Russ Parsons, one of my favorite food writers, has a must-read story in today's Los Angeles Times that encourages readers to slow-cook vegetables.

"While we modern cooks have made a cult of crispness since the introduction of nouvelle cuisine back in the 1970s, it pays to remember that sometimes it takes long cooking to bring out flavor," he writes.
"And while it may seem paradoxical, that's especially true in the summertime. Well-cooked vegetables have depth and richness. Even better, they are usually served at room temperature. Though some of their bright colors may have faded a bit, and though their crisp textures may have softened to the point that they flop lazily on a fork, this gives them a cool languor that is infinitely appealing when the weather is scorching."