It’s a cliché at this point, but I’ll say it anyway: there’s no finer time for eating than late August in Maine.

The garden is the best we’ve had in many years thanks to severe spring rains and the hot sunny days of July and August. The eggplant, peppers, tomatoes, zucchini, onions, and herbs are particularly abundant and inspired this quick, weeknight gratin. An arugula salad, cold white wine, and a bowl of linguine or crusty bread makes for a great dinner, a simple way to say thanks for all the glorious summer weather.

   

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“How hot could it possibly be in Maine?” friends from other parts of the country ask. Well, let me tell you. It’s been hot lately. I mean, really hot.

There were a few days — when the temperature soared to over ninety and the humidity level was ridiculous — that I actually lost my appetite. This doesn’t happen much. I have to be really upset or really hot to lose interest in eating. I munched on cubes of juicy, sweet watermelon and raspberries during those dog days.