Summer squash needs almost nothing done to it. That is the point. When you find zucchini and yellow squash at peak season, heavy in your hand and glossy, with tight skin and no soft spots, you are holding the whole dish.

Look for squash no longer than six inches. The small ones have dense flesh and tiny seeds. The large ones are waterlogged and bitter. Ask the farmer when they were picked. This morning is the answer you want.

Slice them thin. Get your pan hot. Cook them fast. Add garlic at the end so it stays raw and bright. Tear the basil with your hands and scatter it over the top while everything is still warm. That is all. Let things taste of what they are.

Every meal is a meaningful choice. Buying these squash from a farmer you trust keeps that farm alive. The connection matters, and the food tastes better for it.