Summertime, for food-lovers and capable chefs both near and far, is Vegetable Time. There are, of course, so many tasty veggies --- freshly picked, readily available, and in season --- at one's local market...wherever that market is located. On this edition of ST, therefore, we speak by phone with Susie Middleton, a chef, food writer, and gardener who lives and works on Martha's Vineyard, where she maintains a small farm. (She's also the editor-at-large for Fine Cooking magazine.) Middleton has a new book out called "The Fresh & Green Table: Delicious Ideas for Bringing Vegetables into Every Meal." It's a volume that, as she tells us on today's show, aims to move vegetable dishes from the side of the plate to the main course of a given meal. "The Fresh & Green Table" offers strategies, techniques, and more than 70 recipes for cooking vegetables in this and every other season --- from tasty soups and crispy salads to terrific grilled pizzas and tarts loaded with green goodness.