Fall is the season of plenty. Planted in spring and nurtured all summer long, a colorful bounty of crops pours into farmers markets across the country, making it easier than ever to eat a wide variety of local, seasonal ingredients.

Blueberries are my favorite fruit. So it's sad to see the time come, usually in mid-August, when price of the pint containers in my local supermarket starts rising, and then they disappear from some places altogether.

Such is the cost of eating seasonally. But the benefits definitely outweigh the drawbacks. After all, even as I say goodbye to my beloved blueberries, there are other favorites coming into season. Like tomatoes and basil, for instance. I make a traditional Caprese sandwich on rustic rolls, along with some fresh mozzarella, a drizzle of good olive oil and balsamic vinegar, and a sprinkling of flaky sea salt and freshly ground black pepper. In my household, this sandwich is in frequent rotation until the season for good, juicy tomatoes is over.