Ida Lancellotti puts up summer vegetables in August, when they are at their most plentiful, so she can have them on hand through the cold winter months. Don’t jump to conclusions: that doesn’t mean that they have the usual acid flavor of vegetables poached in vinegar. Contrary to all expectations, these vegetables retain the crunch and sweetness of their beginnings and have just the loveliest tantalizing hint of a bite. I serve them with sliced meats, such as the
