It's still warm outside, but already the sun is winking over the mountain (where I live) a little later every morning, signalling to my deep brain that the summer is edging away. Soon, the days will be significantly shorter. In their "deep brains," plants will start shutting down and birds will prepare for migration. The science of such signs - day length, mean daily temperature, flowering rates, animal sightings, etc. - is called phenology. The deep brain, of which I speak, is the part - call it instinct, if you prefer - that learned long ago to respond to nonverbal signs in the environment (and probably branched out to pick out cues from other people, too). It's only a few years ago that I noticed how a certain time of year would bring on a mood: the phenological data were reminding me on a visceral level of an event (sad, bitter, regretful, whatever) that had happened at the exact same time, years before.
[This year, I am remembering several happy-sad experiences I had exactly a year ago. Even if I am preoccupied with other duties, the very act of going outside in similar weather brings those experiences back to the surface. And the emotions that accompanied them come rushing back as well.]
But there's no denying that local, seasonal produce is best. Even before the locavore movement, or the 100-Mile Diet, people extolled the qualities of June strawberries, July tomatoes, and August blueberries.
Is there some way of holding onto that taste, that delight? Is it possible to extend the shelf life of a summer's day?
The most prosaic answer is yes: dry, freeze, or can the produce at its peak and enjoy it in somewhat degraded but still delicious form throughout the year, even in deepest winter, when the only tomatoes, peaches, and strawberries available taste like cardboard.
Here's one set of instructions to start: http://www.guardian.co.uk/lifeandstyle/2011/aug/07/nigel-slater-classic-soft-jam
I have never canned anything - a series of small kitchens (including the present one) put an end to any such ideas. But I have had a lot of fun making soup ingredients with a food dryer, and hope to do so again soon. I also freeze wild blueberries, red and black currants, and my own black raspberries. I held off the last batch as long as February, and served them at a special meal. The fact that I had picked most of them myself made it even more special.
I will embrace autumn when it arrives, and even enjoy winter, but I am not ashamed of holding onto summer as long as I can.