It’s nearing the end of summer, a time for those last-chance weekend camping trips and picnics in the park. You-pick places will soon be closing up shop, but they still might be selling the last of their peach and nectarine crop.

This week’s Spokesman-Review Food section shares the favorite Summer Potato Salad recipe of Laura Cummings, who swears by real mayo and mashed potatoes.

Look also for a roast nectarine recipe, adapted from the new “Deliciously Dairy Free” cookbook by Lesley Waters. The fruit compote makes a sweet topping for meringue or ice cream, even Greek yogurt.

Use peaches instead. Or, use both nectarines and peaches. Yellow or white will do. (We used white.)

What are your favorite end-of-summer foods and recipes?

Better yet, what are your foolproof back-to-school breakfasts, packed lunches and afterschool snacks?

It’s that time of the year, when – to twist a quote from Tom Wolfe in “The Electric Kool-Aid Acid Test” – “you’re either on the bus or off the bus” – that is, come September, the school bus.

Looking ahead to what’s in store for the Sept. 2 Food section, expect handhelds such as muffins, wraps, no-bakes and bars. They’re perfect for morning meals on the run, tucking into lunch boxes or bags, or snacking on after class.

 

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