This was a summer to remember — or maybe to forget — for area gardeners and farmers alike, at least for the first part of the season.

The cool and wet weather really stunted my seedlings' growth, and with all that excess moisture, the slugs had a feast on the tender plants before they could get big enough to withstand the pests' appetite.

Just when things were looking up, and drying out, and I was keeping the slugs at bay with the help of cups of beer placed around the garden perimeter, a rainstorm knocked two large pine branches onto my garden, wrecking most of the tomato cages holding up my plants. Luckily, we have the professional farmers to keep us supplied, though some of their crops were certainly late as well.

The warm weather has finally produced the crops dependent on the heat, like my summer squash, zucchini and what's left of my tomatoes. Fruit trees and bushes did well by the wet weather earlier this season. Area farms like Cider Hill Farm in Amesbury have a good crop of peaches and apples and Heron Pond Farm in South Hampton had blueberry bushes that were loaded, making for really easy picking. A couple of wild blackberry bushes that have taken residence in part of my garden have yielded at least three gallons, prompting me to freeze some, make some jam for the first time in my life and bake a couple of pies.

With all this bounty finally becoming available, it's time to feast up.

Microwave Peach Jam

Since this jam isn't canned the traditional way, it needs to be refrigerated, where it will keep for a couple months, or frozen. I like to pick my own peaches so I can be sure they're ripe and I'll often use "drops," which are most likely ripe but need to be washed well.

1 1/4 pounds peaches, ripe as possible

1 1/2 cups sugar

1 tablespoon lemon juice

1 teaspoon butter

Peel the peaches (you can blanch them briefly in simmering water to easily remove the skins), then cut into chunks or mash with your hands. Sprinkle with the sugar, mix and let stand for about 30 minutes in at least a 2-quart, heat-proof bowl with the butter and lemon juice.

Cook in the microwave on high, uncovered, for six minutes. Remove with an oven mitt and stir. Microwave one or two more times on high for two minutes. Remove a teaspoonful to a small bowl and chill for 15 minutes.

Check the consistency. If it's just right, pour entire batch into two half-pint, clean Mason jars and cap. If it's too thick, add a little water and mix in. Let cool to room temperature, then refrigerate or freeze.

Makes two half-pint jars.

Summer Salad Dressing

It used to be that you'd only find iceberg or Romaine lettuce in farms. Now there are many varieties of lettuce to choose from.

Check out Tendercrop and Ferry Landing Farm (which only sells to the public at the Newburyport Farmers Market) in Newburyport, as well as Cider Hill in Amesbury, Heron Pond in South Hampton and other local farms for a varied selection.

This dressing is nice with lettuces that have rich flavor. After you make it once, you can adjust the next batch to your individual taste.

1/3 cup rice wine vinegar (unseasoned) or white wine vinegar

2/3 cup extra-virgin olive oil

1 heaping tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon dried basil, or another herb of choice

4 teaspoons sugar

1 teaspoon granulated garlic, or garlic powder (you can also substitute onion)

You can whisk the ingredients, but I prefer a blender for better emulsifying. Put all ingredients except the oil in a blender. Pulse a couple times. Let rest for 10 minutes.

Put the blender on the lowest setting and add the oil in a stream until blended.

The dressing will keep at room temperature for a couple days. If refrigerated, take out 30 minutes before using.

Zucchini Quiche

Served with a fresh garden salad, this quiche makes for a light lunch or dinner on a hot summer day.

2 medium zucchini, sliced, and halved for larger pieces

1 pie crust

3 large eggs

1 1/2 cups half and half or light cream

1/2 cup minced onion

Grated Parmesan or Asiago cheese

Salt and pepper

Oil

Saute the zucchini until just browned on either side, but still firm. Set aside.

Saute the onion briefly until just soft and browned.

Whisk the eggs well and add cream and combine with a little salt and pepper. Pour into the pie shell, then add the onion and zucchini, spreading about.

Top with as much cheese as you care for and bake in a 350-degree oven for about 25 minutes. Insert a knife; if it comes out clean, the quiche is done; otherwise cook a little longer.

Green Bean Salad

This could be a side dish, or add some tuna packed in oil with some French bread and you have another light meal for hot days.

1 pound green beans, ends trimmed

1/2 cup olive oil

1/4 cup white wine vinegar

1/4 cup mince red onion

Salt and pepper

4 slices of Italian salami, cut into strips

2 hard-cooked egg yolks, crumbled

Fresh parsley

Whisk together the oil, vinegar, onion, salt and pepper and set aside.

Blanch the beans in salted water until just barely tender; they still need to be a little firm. Remove and drain well, then put into a bowl.

Pour the dressing over the beans and let sit for 30 minutes, tossing once or twice. Chill for an hour.

Top with the salami, eggs and parsley before serving.