A Parfait Day

Eating fruit from the local grocery store is too often an exercise in pure disappointment. Even in summer, peaches, nectarines, plums and berries (especially strawberries) are frequently dry and bland. Luckily, farmers' markets are sprouting up across the country, actually doubling in number over the last decade, and many of us have access to sweet, local fruit picked at peak ripeness.

Top Ten Seasonal Local Produce Picks
July and August are the high season for tomatoes, corn, okra, cucumbers and sugar snap peas, but the real stars of the show are summer fruits: grapes, peaches, nectarines, plums and berries (all of which, along with cukes, should be purchased in organic varieties to minimize pesticide residues).

Market Berry Granita Parfait
Yield: 4-6 servings

2 pints mixed berries, rinsed and stemmed (if using large strawberries, cut into quarters)
1/2 cup water
3 tablespoons honey
2 cups low-fat lemon or vanilla yogurt
fresh mint sprigs for garnish

Place water and honey in a small saucepan and bring to a boil. Turn off heat and stir in berries. Transfer to a blender and purée until smooth. Pour into an 8 in. x 8 in. glass dish and place in freezer for 2 to 3 hours; stir the mixture every 20 minutes with a fork (more frequent stirring results in a softer, slushier texture).

To serve: Scrape across the top of the granita like you're making a snowcone and layer it and the yogurt in chilled parfait glasses. Garnish with mint sprigs and serve immediately.