End of summer as we know it?

This is a prime month, with no more heat waves, I hope. The local farmers' market provided a fine array of vegetables, as well as a few goat cheeses, a chevre with herbes de Provence on it, another soft one, and a ripened one with the firmness of Havarti but not the blandness, it's tangy and delectable; made locally, not too far from here. I asked if they did blue cheeses, and the woman in the booth told me that once you start making blues, everything becomes blue cheese, the mold spreads all over everything. The two-colored corn from Eastern Washington is sweet, and the organic beefsteak tomatoes went well with fresh basil and some of the chevre. The three colors of potatoes, white from our backyard, yellow and purple from the market, were a nice match for the organic steak I broiled; just a little bit of red meat can't hurt us.