I love a vegetable plate at any time of year, but particularly in the summer. Using the fresh produce available at this point is the inspiration for this menu. Usually “new potatoes” have a connotation of being small (and they often are), but some of the ones dug from my father’s garden are much larger. They still qualify in my mind as “new,” and work really well here. Search out a larger, freshly-dug potato from a farmer’s market and give this a try!

Large new potato baked with garlic cloves, split, and topped with sour cream, chives, and a dice of fresh tomato
Corn, green bean, and shallot salad
Fried summer squash
Cornbread muffin

A peach half topped with blackberries